Ganesha Sweets

Ganesha Sweets

Wholewheat Modak

Outer Cover (dough)

Wholewheat flour – 1 cup

Oil – 2 tbsp

Warm water - 1 cup

Pinch of Salt

Filling

Grated Coconut (fresh) - 1 cup

Grated Jaggery – 1 cup

Cardamom (elaichi powder) – 1 tsp

Method

Filling

Mix grated coconut and jiggery

Cook it on a low-medium flame till the jaggery melts and coats the coconut to form a dry and sticky mixture

Takes about 10-12 minutes

Keep stirring it occasionally

Add cardamom powder to it and mix well and let the mixture cool completely

Dough

Add salt and oil to the flour

Mix

Add warm water little by little to form a stiff dough

Cover and keep aside for 15 mins

Modak

Grease your hands and divide the dough into small balls

Roll out each into poories

Place a portion of the filling in each

Shape into modaks and steam for about 15 mins

Test with a knife

Cool slightly and serve

Wholewheat Puran Poli

Dough

Wholewheat flour – 1 cup

Oil – 2 tbsp

Ghee – 2 tbsp

Warm water - 1 cup

Pinch of Salt

Filling

Chana Dal – 1 cup

Jaggery – 1½ cups

Water – 2 cups

Cardamom (elaichi powder) – 1 tsp

Pinch of Salt

Method

Dough

Add salt and oil to the flour

Mix

Add warm water little by little to form a soft dough

Cover and keep aside for 15 mins

Filling

Wash and soak the dal for 30 to 45 mins

Pressure cook for 3 whistles using the same water

Let it cool completely

Mix it with salt, jaggery and cardamom powder and cook it on a medium flame till it becomes completely dry  

Cool

Puran Poli

Divide the dough into lemon sized balls

Make small cups and place a portion of the filling in each

Roll out into thick rotis

Roast on a greased pan using little ghee

Serve hot

Chana Dal Kheer

Ingredients

Chana Dal – 1 cup

Jaggery – 1½ cups

Coconut milk (thick) – 2 cups

Water - 2 cups

Cardamom (elaichi powder) – 1 tsp

Brown rice powder (coarse) – 2 tbsp

Pinch of Salt

Method

Wash and soak the dal for 30 mins

Pressure cook for 3 whistles using the same water

Let it cool completely

Mix it with salt, coconut milk, jaggery and cardamom powder and cook it on a medium

About 15 to 20 mins

Mix the rice powder in water and add to it

Cook till it thickens slightly

Roast the raisins and cashew nuts in ghee

Add to the kheer

Serve hot or chilled