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Whether you’re making prasad or preparing treats for a joyful gathering, these 7 sweets are sure to enhance your Ganesh Chaturthi celebrations.

Ganesh Chaturthi, a vibrant festival honouring Lord Ganesha, is renowned for delectable homemade sweets that honour Lord Ganesha. This vibrant festival, celebrated with great fervour, is renowned for its variety of traditional and innovative treats. From yummy modaks to new twists on classic recipes, these 7 mouthwatering recipes are made to both celebrate the occasion and satisfy your taste buds. Each recipe offers a unique way to show devotion while adding a delicious touch to your festive spread.

Photo Gallery: Popular Lord Ganesha temples in India

Whether you’re making prasad or preparing treats for your guests, these sweets are sure to enhance your celebrations. Have a look!

1. Healthy Granola Modak- by Chef Rajesh Paramashivan, Head Pastry Chef, Novotel Mumbai Juhu Beach

Ingredients

• Flax seed – 100gms
• Sesame seed – 100gms
• Rolled oats – 100gms
• Green pumpkin seed – 100gms
• Melon seed – 100gms
• Chopped almonds – 80gms
• Cranberry – 80gms
• Apricot puree – 100gms
• Maple syrup – 50ml

Method

• On a baking tray roast all the seeds and nuts
• Boil apricot till soft and puree it
• Add the dry ingredients in a bowl add the apricot puree and maple syrup
• Mix it well use a modak mold and press the mixture to form a modak shape
• Place the modak on the baking tray place in the oven for 30 minn at 80◦c

2. Coconut Jaggery Baked Yogurt- by Chef Rajesh Paramashivan, Head Pastry Chef, Novotel Mumbai Juhu Beach

Coconut baked yogurt

• Hung curd – 250gms
• Icing sugar – 60gms
• Jaggery – 100gms
• Milkmaid – 60gms
• Fresh cream – 125gms
• Cardamom powder – 5 gm

Method

• Melt Jaggery and add the milkmaid to it
• Mix all the ingredients together in mixing bowl
• Whisk the mixture till you get smooth consistency
• Pour the above mixture in an earthen pot or kulad
• Bake at 150◦c for 16minn on double bath
• refrigerate for 2 hours serve chill

Ingredients

• sweet pearls (Bondi)
• gram flour (besan) – 250gms
• baking soda – pinch
• water – 90ml
• saffron strand – 1 gms
• oil for frying
• sugar syrup
• sugar – 200gms
• water – 100ml
• cardamom – 2 nos
• saffron – 1gms
• rose water – 50ml

Method

• Add the sugar water saffron and cardamom in sauce pan
• Make a thick syrup add rose water for flavoring
• Add water to gram flour to form smooth batter
• Add the saffron to the mixture
• Lastly add baking soda to the mixture and whisk well
• To make Bondi pass the mixture through the perforated ladle on the hot oil kadai
• Remove Bondi strain all the oil completely
• Dip the Bondi in warm sugar syrup rest it for an hour
• Remove the excess syrup through strainer
•  Finally, Sweet Bondi is ready to serve

Assembly
Serve the coconut-baked yogurt in a kulad with sweet Bondi and chopped nuts as garnish

3. Almond And Makhana Kheer

Ingredients

• Full cream milk 2 cups
• sugar/sugar substitute 4 tbsp
• Saffron strands a pinch
• Green cardamom powder ½ tsp
• Almond slivers ½ cup
• Makhana (fox nuts) 1 cup
• Ghee 2 tbsp

Method

• Heat ghee in a heavy-bottomed pan and roast the makhana and almond slivers until they turn golden brown.
• In a separate heavy-bottomed pan, bring the milk and saffron strands to a boil, stirring continuously to prevent sticking.
• Add sugar or a sugar substitute to the milk and stir until it dissolves completely.
• Incorporate the roasted makhana and almond slivers into the milk.
• Continue cooking until the makhana becomes soft and the milk thickens slightly.
• Serve the kheer hot or chilled, garnished with additional roasted almond slivers and chopped roasted makhana.

 4. Almond and Custard Apple Rabri

Ingredients

• Custard apple pulp 2 gm
• Double cream (fat) 1 gm
• Sugar/ Sugar Substitute 30 gm
• Almonds 30 gm

Method

•  Toast the almonds in the oven at 100°C for 1 minute.
• Grind the toasted almonds into a coarse powder and chop the remaining almonds.
• Combine custard apple pulp, double cream, and sugar in a bowl. Stir in the ground almonds and mix well.
• Chill the mixture in the refrigerator and garnish with the chopped almonds before serving.

 5. Almond & Sesame Pinni

Ingredients​​​​

• Wheat flour ​​​​2 cup
• Semolina ​​​​2½ tbsp.
• Roasted Almond slivers​​​¼ cup
• Roasted White Sesame powder​​¼ cup​
• Pure ghee ​​​​¾ cup
• Gram flour (besan) ​​​1½ tbsp
• sugar/sugar substitute ​​ 1 cup
• Water​​​​​½ cup
• Green cardamom powder ​​½ tsp
• Roasted white sesame​​​1 tbsp
• Roasted whole almonds​​​3 tbsp

Method

• Heat ghee in a pan, then add semolina and wheat flour. Roast the mixture until it achieves a golden brown color.
• In a separate pan, heat sugar or a sugar substitute with water over a low flame until a single-thread sugar syrup forms.
• Combine the syrup with the roasted wheat flour mixture, then stir in the green cardamom powder.
• Continue cooking until the mixture becomes slightly dry. Mix in the roasted almond flakes and ground white sesame seeds until well combined.
• Allow the mixture to cool. Divide it into equal portions and shape each into round balls.
•  Place a half of a roasted almond on each pinni and gently roll them in the roasted white sesame seeds.

6. Almond and Amaranth Ladoos

Ingredients

• Popped amaranth seeds – 50 g
• Jaggery melted – 50 ml
• Almond slivers (unpeeled) – 30 g

• Method:
  Place popped amaranth seeds, almond slivers, and melted jaggery into a bowl.
• Stir the ingredients together until well combined.
•  Form the mixture into small, firm balls.

7. SMOOR’s Pista Cranberry Barfi Recipe

Indulge in the luxurious fusion of pistachios and cranberries wrapped in rich white chocolate with this festive Pista Cranberry Barfi.

Ingredients

• Pistachios: 100g
• White Chocolate: 400g
• Cranberry Slices: 50g
• Silver Leaf: For garnish

Process

• Blend pistachios into a paste.
• Mix with tempered white chocolate.
• Layer cranberry slices in a barfi mold, pour pistachio chocolate mixture, and top with more chopped cranberry.
• Refrigerate for 15 minutes until set.
• Demould, garnish with silver leaf, and serve at room temperature.