From Shrikhand Golgappe to Cappuccino Modak, see tempting recipes to prepare dinner for Ganesh Chaturthi

Proper from Gauri pujan to Ganapati celebration, this season brings some auspicious festivals to each Indian house. Throughout these festivities, there are additionally tantalizing sweets and savoury snacks that may make your vacation even sweeter. From Ganeshji’s beloved Modak to Puran poli and laddu; there are a variety of conventional snacks to be cooked up. However you’ll be able to take this to the following degree by experimenting with some distinctive recipes by the Government Chef of Radisson Blu Karjat, Sohail Karimi. Have a look-

1. Chocolate Puran Poli

Substances For Puran (dal stuffing)                                                                                                               
Chana Dal – 1 ½ cup                                                                                                                       
Cadbury Chocolate Powder – ½ cup                                                                                                                                          
Ghee – ½ teaspoon                                                                                                                                                     
Water – 3 cups                                                                                                                                                       
 Jaggery – 1 ½ cup                                                                                                                                              
Ghee – 1 tablespoon                                                                                                                                                                    
Cardamom Powder – ½ teaspoon

Substances For Poli (outer protecting)                                                                                                         
Wheat Flour – 2 cup                                                                                                                                    
Maida – 1 cup                                                                                                                                                         
Turmeric Powder – ¼ teaspoon                                                                                                                                 
Salt – ¼ tablespoon                                                                                                                                                                        
Oil – 2 Tablespoon                                                                                                                                                                             
Water – for kneading
Chocolate Sauce – 1 tablespoon (garnish)

Technique for making puran / chana dal stuffing:

1. Firstly, in a big bowl soak 1½ cup chana dal for 1 hour. Drain off the water and switch it to the cooker. Add ½ tsp ghee, 3 cup water. Then Strain prepare dinner for 3 whistles on medium flame. Now drain off the water separating dal and water. Switch the dal to a big kadai.
2. Add 1½ cup jaggery and blend effectively. As soon as the jaggery melts, add within the chocolate powder. Combine effectively, so there isn’t a lump formation add the dal and begin to mash the dal. Mash till the dal turns easy paste. You’ll be able to alternatively, grind the dal and jaggery into the combined jar.
3. Hold cooking till the combination thickens and maintain the form. Now add 1 tsp ghee and ½ tsp cardamom powder and prepare dinner for a minute, or till the combination begins to separate the pan. if the combination is undercooked, then the stuffing can be sticky and can be tough to make a ball.
4. Switch to the plate and funky barely. make certain to not overcook, else the stuffing turns arduous. Grease palms with ghee and makes ball-sized stuffing. Lastly, puran is prepared, preserve apart.

Technique how one can put together poli (outer protecting):

1. Firstly, in a big bowl take 2 cup wheat flour, 1 cup maida, ¼ tsp turmeric, ¼ tsp salt and a pair of tbsp oil. Combine effectively ensuring all of the substances are effectively mixed.
2. Now add water as required and begin to knead the dough, knead to a easy and mushy dough including water in batches. Grease the dough with 2 tsp oil, cowl and relaxation for a minimum of 1 hour.
3. After 1 hour, punch and knead the dough once more, pinch a ball sized dough and make a easy ball, type a cup by urgent the dough from the perimeters. Place a ball sized ready puran (dal stuff), begin to stuff inside by pulling the dough with out having any pleats.
4. Now seal the dough with none cracks. Mud the ball with maida and flatten barely, roll the holige gently, with out placing a lot stress roll as skinny as doable and ensuring the puran is distributed uniformly. Cook dinner the puran poli on scorching tawa retaining the flame on medium, flip over as soon as the bottom is half cooked unfold the ghee on either side and prepare dinner effectively. Puff the puran poli, ensuring to prepare dinner uniformly. Lastly, get pleasure from puran poli with ghee or milk.

2. Kesar Shrikhand Golgappe                                                                                                                                                                       

Substances for Shrikhand:                                                                                                                                                            
Greek Yogurt / Hanged Yoghurt – 900 gm                                                                                                                                  
Sugar – 1 ½ cup                                                                                                                                                                   
Milk – 2 tablespoon                                                                                                                                                                  
Saffron – 2generous pinches                                                                                                                                                                                                        
Inexperienced Cardamom – 10 pods (open up the pods and crush the seeds to a fantastic powder)                                                                                                                                      
Shredded Almonds, Pista and Cashew nuts – for garnishing

Substances for Puri:                                                                                                                                                                            
Rice Flour – ¼ cup                                                                                                                                                                     
Complete Wheat Flour – ¼ cup                                                                                                                                                             
Maida – ¼ cup                                                                                                                                                                            
Water – 5 tablespoon                                                                                                                                                                          
Salt – pinch                                                                                                                                                                                              
Oil for deep frying

Technique for making Shrikhand:

1. Take a muslin fabric/handkerchief and unfold it on a bowl. Pour greek yogurt onto the fabric. Convey edges of fabric collectively, tie it with a string. Dangle the fabric and place a bowl under it to empty the surplus whey in a single day.
2. Add the saffron to the milk and preserve apart.
3. Switch the yogurt to a deep bowl. Add sugar, cardamom powder in addition to the saffron milk and whisk effectively till sugar is dissolved and yogurt turns into easy and creamy.
4. Garnish with almonds or every other nuts of your selection. Chill for an hour earlier than serving.

Technique for making Puri:    

1. Mix rice flour, wheat flour, all objective flour and salt. Add water little at a time and blend. Knead slowly to type a semi stiff dough. Divide the dough in equal elements.
2. On a floured floor roll the dough in a skinny circle with a rolling pin with assist of a cutter lower out circles within the dough. Take away the additional dough and add it to the unused dough.
3. Gently slide 3 to 4 puri’s into the recent oil in a frying pan and fry until golden brown on either side. Drain on absorbent paper. Repeat with the remaining dough.
4. To serve, flippantly faucet the highest of puri with tip of spoon or index finger to make a small gap. Spoon some shrikhand inside. Pop in your mouth instantly!
    

3. Cappuccino Malai Modak                                                                                                                                                                                         

Substances:                                                                                                                                                                                                             
Paneer – 250gm                                                                                                                                                                               
Sweetened Condensed Milk – 200 gm                                                                               
Espresso Powder – 50 gm                                                                                                                                                                     

Substances for Stuffing:                                                                                                                                                                                                               
Ghee – 1 teaspoon                                                                                                                                                                                                                          
Coconut (grated) – 2 cup                                                                                                                                                                                           
Jaggery – 1 cup                                                                                                                                                                                                           
Cardamom Powder – ½ teaspoon  

Technique making ready Stuffing:

1. In a big kadai warmth 1 teaspoon ghee and sauté the coconut till it turns fragrant.
2. Now add the jiggery and blend effectively, preserve cooking on medium flame till the jaggery melts proceed to prepare dinner till the combination thickens and nonetheless stays moist.
3. Now add ½ teaspoon cardamom powder and blend effectively. Stuffing is prepared, preserve apart.

Technique for Malai Paneer Dough:

1. All substances in a pan. Take crumbled paneer, condensed milk and espresso espresso powder in a pan on medium warmth. Combine and whereas stirring preserve mashing the big paneer crumbles utilizing a again of spatula.
2. Hold stirring and cooking until it turns into thick and comes collectively like a dough it would take round 7 – 8 minutes. It begins to depart the perimeters of the pan.
3. Take away it to a plate and let it cool to the touch. Whereas it’s nonetheless heat, knead it like a dough 2 – 3 occasions to make it easy.
4. Grease the modak mould utilizing ghee and begin shaping. Hold the mould shut, begin stuffing and urgent flippantly from the bottle gap. Easy put the underside floor, open and unmould fastidiously. Repeat the identical with remainder of the malai modak combination.

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