Ganesh Chaturthi Recipes
Traditional stories tell that Lord Ganesha was created by goddess Parvati, consort of Lord Shiva. Parvati created Ganesha out of sandalwood paste that she used for her bath and breathed life into the figure. She then set him to stand guard at her door while she bathed. Lord Shiva returned and, as Ganesha didn't know him, he didn't allow him to enter. Lord Shiva became enraged, severed the head of the child and entered his house. After realizing that he had beheaded his own son, Lord Shiva fixed the head of an elephant in place of Ganesha's head. In this way, Lord Ganesha came to be depicted as the elephant-headed God and on his birthday we celebrate Ganesh Chaturdhi.
These are some reciepes to offer lord Ganesh....
Ingredients
3 cups Rice Flour
6 cups Water
6 tsp Oil
4 cups Grated Coconut
2 cups Sugar or Powdered Jaggery
A little Milk
Method
1.Bring the water to a boil and add oil into it for the outer covering. Take off heat.
2.Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
3.When cool, knead it well into dough with a smooth finish in such a way that it should sparkle.
4.Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. Add milk. Keep on low flame with stirring. Stir and take off heat.
5.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.
6.Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.
7.Fold the edges tapering to the centre. Now steam-cook the modaks in a cooker for 15 minutes until done
Traditional stories tell that Lord Ganesha was created by goddess Parvati, consort of Lord Shiva. Parvati created Ganesha out of sandalwood paste that she used for her bath and breathed life into the figure. She then set him to stand guard at her door while she bathed. Lord Shiva returned and, as Ganesha didn't know him, he didn't allow him to enter. Lord Shiva became enraged, severed the head of the child and entered his house. After realizing that he had beheaded his own son, Lord Shiva fixed the head of an elephant in place of Ganesha's head. In this way, Lord Ganesha came to be depicted as the elephant-headed God and on his birthday we celebrate Ganesh Chaturdhi.
These are some reciepes to offer lord Ganesh....
Modak Recipe
Ingredients
3 cups Rice Flour
6 cups Water
6 tsp Oil
4 cups Grated Coconut
2 cups Sugar or Powdered Jaggery
A little Milk
Method
1.Bring the water to a boil and add oil into it for the outer covering. Take off heat.
2.Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
3.When cool, knead it well into dough with a smooth finish in such a way that it should sparkle.
4.Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. Add milk. Keep on low flame with stirring. Stir and take off heat.
5.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.
6.Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.
7.Fold the edges tapering to the centre. Now steam-cook the modaks in a cooker for 15 minutes until done
Karanji recipe
Ingredients
1 cup Wheat Flour
tbsp Ghee
1 pinch Salt
½ litre Oil (for frying)
1 cup Grated Coconut
3¼ cups Sugar
1½ cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom Powder
1 tbsp Poppy seeds
Method
Basic
In a bowl mix salt, flour and ghee. Rub in well. Gradually add water and knead to form firm dough. Cover with wet cloth and set aside.
For Stuffing
Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporate.
The Rest
1.Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half.
2.Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
3.After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
