Ganesh Chaturthi 2016: Easy, Quick Recipes for Sweet Beginnings
Make the Ganpati festival extra special with these desserts.
“That glazed modak is calling my name! Yes, I’m so so sure about it.” How many of us have experienced this thought during the ongoing Ganeshotsav? I know most of us have. Whether you have been starving yourself for over a month only to gorge on Ganesh Chaturthi desserts or looking for ways to turn traditional sweets into sin-free indulgences, or just enjoying all desserts without focusing on the calorie count, these recipes (with maybe less sugar) will be of great help.
Name: Sabudana Aur Nariyal Ke Ladoo
Recipe by Chef Rajpal Rathore, Golden Tulip Jaipur
1 cup sabudana: 250 gm
¾ cup Coconut Powder: 150 gm
Sugar Powder: 125 gm
Desi Ghee: 100 gm
Cashunut Chopped: 50 gm
Cardamoms powder: 10 gm
Grated nutmeg: 2 gm
Roast the sabudana in a kadai or pan on a low flame (20-25 minutes) till they become crunchy and light brown. Cool it completely and grind it into a powder.
Lightly roast the coconut for 2-3 minutes (Needn’t be brown).
Take a pan, add the ground sabudana powder and sugar. Mix well and keep aside.
Heat the ghee in a small pan, add chopped cashews and fry them till golden. Pour this whole mixture of ghee and browned cashews into the sabudana, coconut and sugar mixture. Then mix cardamom powdered and nutmeg in it.
Mix well with a wooden spoon. When mixture is slightly warm, make medium-sized Sabudana ladoos from it.
Name: Berry Firni
Recipe by Chef Rahul Dhavale, The Westin Mumbai Garden City
Milk: 1 lit
Saffron: few drops
Green cardamom powder: 5gm
Wash and soak rice for 30 minutes and crush it in mixer grinder in small pieces
Heat milk and add sugar in a handi
Add green cardamom powder, rice and cook
When the rice is cooked, add saffron, almond and pista. Cook again
Pour firni in serving bowl and add chop almond, chop pista, raspberries, gooseberries to it. Serve cold
Name: Churma Ladoo
Recipe by Vijayant Rawat, Mosaic Hotels
Atta: 200 gm
Icing Sugar: 200 gm
Deshi Ghee: 200 gm
Cashewnut: 25 gm
Almond: 25 gm
Pista: 25 gm
Heat Desi ghee in a pan. Add atta and sauté in between add sugar. Heat sauté till it turns golden in colour
Add chopped dry nuts and sauté to the mixture
Mix both the mixture and dry nuts
Make round shaped ladoo