5 recipes that are a must try this Ganesh Chaturthi by the chefs on Tata Play

Without sweet delicacies, Indian festivals are incomplete. As one of the biggest Indian festival, Ganesh Chaturthi approaches, it can only be a precursor for piping hot sweet and savoury delicacies to be served at the Lord’s feet. From puran poli to boondi ladoo, when the birthday of Lord Ganesha arrives on 31st August 2022, these delectables will be offered to the god as naivedya and then served as prasad. If you plan on creating these timeless dishes this year, Tata Play has curated a collection of homemade recipes from famous Indian chefs for you to try this season. Happy Ganesh Chaturthi!

Puran poli by Nisha Madhulika

Ingredients:

2 cups refined flour
4-5 tbsp ghee
1 pinch salt
1/2 cup chana dal, soaked
1/3 cup jaggery, broken
1/3 cup sugar
1/2 tsp green cardamom powder

Method:

Take the refined flour in a big mixing bowl and add 2 tablespoons of ghee in it with a pinch of salt and mix well. Add lukewarm water and knead a soft dough same as required for making chapatti.
Cover and keep the dough aside for 20-25 minutes to rest.
Wash the chana dal thoroughly with water and soak for 2 hours.
Place the chana dal in a pressure cooker with 1/2 cup of water and let the dal cook till the cooker releases a whistle. Reduce the flame to low and cook the dal for 2 more minutes.
Once the steam is released, remove the lid and transfer the dal on a sieve placed over a bowl to cool down.
Grind the dal into a fine paste in a mixer.
Place a pan on the flame and add the dal paste, jaggery and sugar and mix well. Cook the mixture till the jaggery and sugar is dissolved completely and turns thick in consistency.
Stir continuously to prevent the mixture from browning at the base.
Add 1 teaspoon of cardamom powder and mix well. Turn off the flame and transfer it to a bowl so that it cools down quickly.
Knead the dough again and divide it into lemon sized dough balls. Cover the dough balls to prevent them from drying. 9 dough balls are prepared, so divide the stuffing in 9 portions as well.
Take a dough ball, make it smooth and flatten it slightly. Apply some ghee on the rolling board, place the dough ball and roll it out into 3-4 inch diameter poori.
Place a portion of stuffing in centre, lift the edges of the dough and close the stuffing really well. Press it gently with the fingers.
Again grease the rolling board with some ghee and roll the stuffed dough ball into thin puran poli.
Place a tawa on the flame and evenly apply some ghee on it. Place the rolled puran poli on it. Once the puran poli gets roasted from beneath, flip its side and roast it from another side as well. Flip the side again and pour some ghee on this side as well and spread it evenly. Press the puran poli gently with the spatula and cook it on a medium-high flame till brown spots appears on both the sides.
When the puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate. Similarly, stuff, roll and roast the rest of the puran polis. Turn off the flame.
Once they cool down completely, serve them hot or store them in an air-tight container and relish eating for up to 8-10 days.

Atte ka Sheera by Tarla Dalal

Ingredients:

1/2 cup melted ghee
1 cup whole wheat flour (gehun ka atta)
3/4 cup sugar
1 tsp cardamom (elaichi) powder
3/4 cup water
For the garnish: Almond (badam) slivers

Method:

Heat the ghee in a non-stick kadhai, add the whole wheat flour and saute on a medium flame for 8-10 minutes or till it turns brown in color and the ghee separates.
Add the sugar, cardamom powder and water and mix well. Cook on a slow flame for another 5-7 minutes or till the sugar dissolves stirring continuously.
Serve hot garnished with almond slivers.

Nachini Ladoos by Tarla Dalal

Ingredients:

1 cup ragi (nachni/red millet) flour
6 tbsp ghee
5 tbsp powdered sugar
1/4 tsp cardamom (elaichi) powder
2 tsp roasted poppy seeds (khus- khus)

Method:

Heat the ghee in a broad non-stick pan, add the ragi flour and cook on a slow flame for 4 to 5 minutes or till it turns golden brown in color, while stirring continuously.
Remove from the flame, add the sugar and mix well.
Add the cardamom powder, and mix well.
Transfer the mixture into a greased plate and spread it evenly and keep aside for 10 to 15 minutes.
Refrigerate for 15 minutes and keep at room temperature for 5 minutes.
Scrape the ladoo mixture using a spoon, divide into 12 equal portions and roll each portion into a round ball.
Roll each ladoo in poppy seeds till they are evenly coated from all the sides.
Store in an airtight container.

Moong Dal Ladoo by Nisha Madhulika

Ingredients:

1 cup moong dal, soaked for 3-4 hours
1 1/2 cups boora
1 cup desi ghee
1/4 cup almonds
1/4 cup cashew nuts
8-10 green cardamom
8-10 pistachios

Method:

Take the moong dal and soak it for 3-4 hours. Wash the dal again and drain out the water completely to grind the dal to a fine paste.
Grind the almonds to a fine powder. Remove in a bowl. Slice the pistachios thinly. Chop the cashew nuts in small hunks. Peel the cardamom to make a fine powder.
Heat some ghee in a non-stick kadhai and add the ground dal into it. Stir and continue stirring till you see change in colour, and ghee starts leaving the edges and it turns fragrant. Keep the flame on low-medium.
Turn off the flame and transfer in a bowl. Let it cool down.
Add the almond powder, chopped cashew nuts, cardamom powder and boora and mix well with your hands. Bind to make ladoos.
Make small to medium size-balls from the mixture and bind to make a ladoo. Place it over a plate and similarly prepare till all the whole mixture is utilised.
Garnish with 1-2 pieces of pistachios.
Store the ladoos in any air tight container for up to 20-25 days.

Boondi Ladoo by Nisha Madhulika

Ingredients:

1 cup gram flour
1 1/2 cup sugar
6 green cardamom, peel
1 tbsp pistachios, cut in thin pieces
1 1/2 tbsp melon seeds
1 tsp oil
Ghee to fry the boondi

Method:

Take gram flour in a bowl, add 1/2 cup water and mix till all the lumps are removed. Add oil and whisk well for 4-5 minutes. Keep aside for 10 minutes to ferment. It should be of pouring consistency.
Place sugar in a pan, add 1 cup water and cook until dissolved. Cook for 3-4 minutes till one thread sugar syrup. Remove from the heat.
Heat ghee in a kadhai. Mix the pistachios, reserving a few for garnish and cardamom in the sugar syrup.
Hold a perforated ladle over the hot ghee and pour a tablespoon of batter through the ladle into the hot ghee. Fry on a medium flame till light brown. Remove on a plate.
Add the boondis in the sugar syrup and soak for 15-20 minutes or 1/2 hour to absorb the syrup.
Dry roast the melon seeds lightly. Put in the sugar syrup and mix.
Wet your hands with water, take a little boondi in your hands and make it into a round shape or a laddu. Arrange on a plate. Similarly prepare all the laddus. Garnish with pistachios.

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