Food Lord Ganesh would like to try this year on earth
Amrutam India के द्वारा
The 10-Day festival of Ganesh Chaturthi, also called Vinayaka Chaturthi, is celebrated with grandeur, zeal and utmost devotion in India. It falls in the Bhadrapada month of the Hindu Calendar, around August-September of the Gregorian Calendar. It begins with devotees bringing the idol of Lord Ganesh home, worshipping, making offerings and indulging in the festivities; after ten days, immersion of the idol marks this festival’s ending. The festival celebrates Lord Ganesh as the God of New Beginnings, the Remover of Obstacles, and the God of Wisdom and Intelligence.
Ganesh Chaturthi hain aur Modak na ho, aisa ho hi nahi sakta! This delicious dessert is deeply associated with Lord Ganesh, who is always seen holding a Modak. The smooth texture of rice and flour dough, cooked in the rich yet light Amrutam A2 Cow Ghee, filled with the sweetness of coconut and jaggery, will have everybody’s mouth-watering in no time.
- 1 Cup of Jaggery
- 1 Cup Rice Flour
- 1 Cup of Coconut Shavings
- ½ Cup of Amrutam A2 Cow Ghee
- Heat some Amrutam A2 Cow Ghee in a pan, and add some chopped Jaggery and freshly grated Coconut.
Mix well, and cook on a low flame for a few minutes till the Jaggery loses its moisture. Remember to keep stirring the mixture as you cook.
- Boil 350ml of water, a quarter tablespoon of Amrutam A2 Cow Ghee, and a pinch of salt in a pan.
- To the boiling mixture, add 150 grams of fresh Rice Flour and stir thoroughly.
- Switch off the flame when the flour is thoroughly mixed with the water mixture, and cover the pan to let it rest for 5 minutes.
Take the mixture out and start kneading it into a smooth dough without any lumps.
- Partition the dough into small balls, which will then be flattened.
- On the flattened dough balls, add the Jaggery stuffing.
- Close and shape your modaks using a Modak Mould or your fingers.
- Boil some water in a pot or cooker, and place your Modaks inside on a tray or rack to steam them.
Remember the tale of the God of Riches, Kuber and the destroyer of Ego, Ganesh?
The relationship between Bhaat and Ganpati is one that most of us are aware of. Kuber could only satisfy Lord Ganesh’s hunger when Maa Parvati provided Kuber with a fistful of roasted rice, which quelled Lord Ganesh’s insatiable appetite. So it only fits to cook something that would remind Lord Ganesh of his chronicle, and Meetha Bhaat is the perfect choice for that.
- 1 cup Rice
- 2 tablespoons of Amrutam A2 Cow Ghee
- ¼ tsp Cardamom Powder
- 350ml of Water
- ½ cup of powdered Jaggery
- After washing the rice well, soak it for at least 20-30 minutes.
- Heat some Amrutam A2 Cow Ghee in a pan, and add the rice after draining the water.
- Add your Cardamom powder to the pan, and let it cook.
- Add another cup of water and let it cook for a while.
- After the rice is cooked almost wholly, add the powdered Jaggery, and mix it well.
- Cover the pan with the lid, and let the Bhaat cook for another 10 minutes before finally taking it out of the pan and into a bowl.
- You can also garnish the Bhaat with some sliced Almonds and Cashews.
This festival is celebrated in various states, and owing to the diversity in India’s cuisines, the Prasad varies from region to region. Payasam is a delectable sweet dish with great significance in South India and is a common offering on Vinayaka Chaturthi.
- 3 cups of Coconut Milk
- 3-4 Turmeric Leaves
- 2 Cups of Jaggery
- 2 to 3 tablespoons of Oil / Amrutam A2 Cow Ghee
- 10 to 15 Cashews
- 2 Pinches of Cardamom Powder
- 2 Pinches of Nutmeg
- Pick and rinse the rice well; mix it with 3 cups of thin coconut milk in a pressure cooker or a pot.
- Next, make a knot of turmeric leaves, and add them to the rice-coconut milk mixture.
- Cook the rice until it softens and is done.
- Now, add the powdered or crumbled palm Jaggery to the cooked rice. Mix well.
- Add in thick Coconut Milk, and simmer for 2-3 minutes on a low flame.
- In another pan, heat Oil and fry Cashews till the colour changes to a golden brown.
- Add Cardamom Powder and grated Nutmeg to the Oil in which the Cashews are getting fried.
- Stir and pour the entire content into the Kheer.
- Mix well, and serve the Rice Payasam, hot or cold.
Owing to India’s richness in delicacies, the offerings differ from state to state. The healthy and flavoursome Aatta Ladoos are commonly made in North India during Ganesh Chaturthi. Here is the yum-yum recipe!
- ⅓ Cup of Sugar
- 1 Cup of Whole Wheat Flour
- ⅓ Cup of Amrutam A2 Cow Ghee
- Take 1/3 cup sugar in a dry grinder or a small blender; grind it into a fine powder and keep it aside.
- Start roasting Whole Wheat Flour.
- Take 1 cup Whole Wheat Flour in a kadhai or a thick bottomed broad pan.
- Keep the pan on a low flame or sim and begin to roast the flour.
- While roasting the flour, stir it often to ensure there is even roasting and browning.
- Roast till the colour changes, and you get a nutty aroma from the Aatta (whole wheat flour).
- Cook for about 7 to 10 minutes on a low flame; timing will vary with the pan’s material, size, and thickness.
- Then add 1/3 cup Amrutam A2 Cow Ghee in the flour.
Mix it well. Continue stirring and roasting this mixture for 3 to 5 more minutes. Again, timing will vary with the material, size and thickness of the pan. When you feel it is cooked, check the taste of the whole wheat flour; the taste shouldn’t be raw.
Making Aatta Ladoo
- Switch the flame off. Keep the pan down and add powdered sugar.
- Add Raisins, and mix well with a spoon or spatula.
- If you find any sugar lumps in the mixture, break them. The ladoos’ mixture must be mixed well.
- While the mixture is hot and tolerable, take a heaped size portion of it in a spoon. Use this portion to shape into ladoos. If the mixture is too hot to touch, wait for it to cool down. (Don’t burn your hands on a festival!)
- Make medium-sized Ladoos from this mixture. In case you cannot shape the ladoos, add a few more teaspoons of Amrutam A2 Cow Ghee. Mix well, and then continue making the ladoos.
- Your Ladoos are ready to serve.
- Make sure you store them in an air-tight box or jar. During monsoon and winter, they would remain intact for a month, but during summer, refrigerate this delicacy to avoid a change in taste and texture.
Papaya is a nutritious fruit, and Papaya Halwa is a toothsome dessert that you can relish while fasting. It is an exciting recipe and can be prepared easily at home. This sweet dish is prepared chiefly for festivals and special occasions.
- 1 Cup of Milk Powder
- 1 to ½ Cups of Sugar
- Powdered Green Cardamom
- 4-5 tablespoon Amrutam A2 Cow Ghee
- 2 Cups of Grated Raw Papaya
- 5-10 Halved Cashews
- Heat Amrutam A2 Cow Ghee in a deep-bottomed pan over medium flame.
- After the Ghee melts, add grated papaya to it and cook for about 10 minutes; stir till the fruit releases all its juices and changes colour.
- Once the papaya is cooked/roasted, add sugar to it and continue cooking until you see the Ghee separating.
- Add milk powder and green cardamom powder and mix well; stir continuously and let the halwa cook for another 10 minutes on medium flame.
- Finally, garnish the Halwa with halved Cashews and serve hot.
The variety of cuisines in India is an aspect of its rich cultural diversity, so much so that the preparation of a single dessert differs from region to region. This Ganesh Chaturthi, try making these easy recipes and enjoy the festival to the fullest.
Each of these recipe’s are made by choosing only the best of ingredients which bring out the flavor and finally culminate into somethig special which holds huge significance in the hearts and mins of all Indians. So it is only natural to choose only the best and purest of ingredients. Amrutam A2 cow ghee is one such ingredient which due to being swadeshi, is made from the bilona processwhich ensures its purity, and quality.