Roasted Chana Dal Modak (Ganesh Chaturthi Special)

 

           Modak is a sweet dumpling that is offered to Lord Ganesha. Without it, celebrating Ganesh Chaturthi is incomplete. There are many types of modak available. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a modak recipe made of roasted chana dal. Very easy to prepare, they can be made in a very short time. The end result are these yummy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare it.

• 1 cup roasted chana dal powder 
• 1 tbsp. ghee
• 10 cashew nuts 
• 10 almonds
• 15 pistachios
• 1/3 cup sugar, powdered
• 1/4 tsp cardamom powder
• pinch of dry rose petals 
• 1 tsp. rose water
• 2-3 tbsp. milk or as required

          Grind the almonds, cashew nuts and pistachios into a fine powder. Keep aside. 

          In a pan, heat ghee and stir fry the chana dal powder for 1-2 minutes till you get a nice aroma coming through.

          Switch off the flame and transfer to a mixing bowl. Set aside to cool down. 

          Then to it, add the cashew, almonds and pistachio powder, powdered sugar, cardamom powder, pinch of dry rose petals and rose water. 

          Add milk little at a time to make it moist. It should come together when you hold it in a fist. Mix everything well.

           Now take a modak mould and grease it with some ghee. Fill it up with a good amount of the mix and close it tightly. 

           Then demold it carefully and transfer to a plate. Make similar modak with the remaining mixture. 

          Voila!!  your Roasted Chana Dal Modak are ready. Sprinkle some powdered sugar and offer to Lord Ganesha. 

                                  The powdered Chana dal.

                          In a pan, heat ghee & sauté the dal powder for 1-2 minutes till you

                          get a nice aroma coming through.

                           Switch off the flame & transfer to a bowl. Set aside to cool down. 

                                  Add the cashew, almonds and pistachio powder,

                                 powdered sugar, cardamom powder, 

                                  a pinch of dry rose petals and rose water. 

                                  Add milk little at a time to make it moist. Mix everything well. 

                                  It should come together when you hold it in a fist. 

                       Take a modak mould & grease it with some ghee. Fill it up with a good 

                        amount of the mix & close it tightly. Then demold it carefully & transfer 

                        to a plate. Make similar modak with the remaining mixture. 

                                  Voila!!  your Roasted Chana Dal Modal are ready. 

                        Sprinkle some powdered sugar and offer to Lord Ganesha. 

Karba (Sweetened Curd Rice - Rajasthani style Dessert)

 

          This is a classic Rajasthani style rice based dessert, that is mixed with yoghurt, sugar, saffron, cardamom powder and lots of dry fruits. It is a very simple sweet curd rice recipe, perfect when time is a restraint and of course during summers. In fact, Karba happens to be a festive dessert, prepared during special occasions and festivals. So check out this quick step by step pictorial recipe to prepare this yummy sweetened rice yogurt pudding.  

• 1 cup cooked rice
• 1 & 1/2 cups yoghurt
• 1/4 cup sugar
• 1/2 tsp. cardamom powder
• 1 cup mixed dry fruits, chopped
• few saffron strands soaked in 2 tbsp. milk
• a small sprig mint leaf to garnish

          In a bowl, whisk the yogurt and sugar till the sugar dissolves. The mix should be nice and creamy.

          Then add the cardamom powder, followed by the cooked rice, mixed dry fruits (keep some to garnish) and lastly the saffron milk. (Each time you add an ingredient, give it a whisk so that it gets incorporated in the yoghurt).

          Garnish with the remaining dry fruits, that has been kept aside and the mint leaf. Chill in the refrigerator till serving time and enjoy this Rajasthani style festive dessert. 

          

                               In a bowl, whisk the yogurt and sugar till the sugar dissolves. 

                                 Then add the cardamom powder, 

                                 followed by the cooked rice,

                                 mixed dry fruits (keep some to garnish)

                                 and lastly the saffron milk. (Each time you add an ingredient, 

                                 give it a whisk so that it gets incorporated in the yoghurt).

                                  Garnish with the remaining dry fruits & mint leaf. 

                        Chill till serving time and enjoy this Rajasthani style festive dessert. 

Nobanno (Rice based Festive Dessert - Bong style)

 

          Nobanno Utsav or the Harvest Festival is a time to rejoice in West Bengal. Nobanno in Bengali literally translates to new rice. This traditional rice based dessert is prepared during late autumn and is especially very popular in rural Bengal. 

          The recipe calls for soaked rice that is ground along with fresh coconut and a small piece of ginger. It is then mixed with some milk / water and date palm jaggery syrup to make a batter of poring consistency. However, it can be substituted with sugar, plain jaggery syrup or date syrup to taste. Alternatively, rice flour can be used instead of soaked rice. Garnish with raisins, dates, dry fruits & orange segments and enjoy this simple regional delicacy. At times, it is also served with puffed rice.

• 1/2 cup rice, soaked overnight
• 1/2 cup fresh grated coconut
• 1/2" ginger
• milk / water as required
• sugar to taste / jaggery syrup / date syrup
• raisins, dates, dry fruits & orange segments to garnish

          Blend the soaked rice along with fresh coconut, ginger and any sweetener with required quantity of milk into a smooth paste. 

          Transfer to a mixing bowl and adjust the consistency by adding more milk if needed. It should not be too thick or too runny. 

          Garnish with dates, raisins, orange and dry fruits and enjoy a bowlful of this sheer joy. 

Bread Phirni / Pudding

 

           Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Bread Phirni' for a change? This is an instant version and is made of fresh bread crumbs. It is absolutely an easy, quick and a yummy chilled dessert. 

           Any leftover bread can also come in handy here. You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this fusion dessert.

 

• 1 cup evaporated milk
• 1/2 cup low fat milk
• 2-3 tbsp. sugar or to taste (I used brown sugar)
• 1 cup fresh bread crumbs (I used brown bread)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few saffron strands soaked in 2 tbsp. milk
• pinch of yellow food colour (opt)
• 2 tbsp. chopped pistachio
• few dry rose petals & few saffron strands to garnish

           Bring both the milk to a boil in a pan. Add the cardamom powder, rose water and half of the chopped pistachios. Simmer for 1-2 minutes.

            Then add the bread crumbs and sugar. Simmer for 1-2 minutes more. Finally add the saffron milk and food colour. Give it a stir and put off the flame.

            Keep aside to cool and then refrigerate. Serve chilled garnished with chopped pistachios, dry rose petals and saffron strands.

                                  Bring both the milk to a boil in a pan. 

                        Add cardamom powder, rose water & half of the chopped pistachios. 

                        Simmer for 1-2 minutes.

                                 Then add the bread crumbs 

                                  and sugar. Simmer for 1-2 minutes more.

                          Add the saffron milk & food colour. Give it a stir & put off the flame.

                        Serve chilled garnished with chopped pistachios, dry rose petals and 

                        saffron strands.

Mango Paniyaram in Kesar Pista Phirni

          This Two in One Delight is my simple innovative dessert that comprises of two different Indian sweets compiled into one. Prepared Mango Paniyaram (Dumplings) and Kesar Pista Phirni (Pudding) to bring out this easy fusion type party special or an after-meal dessert. 

          So served the mango paniyaram on a bed of kesar pista phirni and garnished with some saffron and chopped pistachios. Enjoy it chilled or at room temperature. So check out the step by step pictorial recipe to prepare it.

Kesar Pista Phirni - 

• 3 cups milk
• pinch of salt
• 1/4 cup pistachios, powdered
• 1/4 cup sugar or to taste
• 1 tbsp. rice, soaked & blended slightly coarse
• 1/4 tsp. cardamom powder

Mango Paniyaram -

• 3/4 cup mango pulp or as required
• 1/2 cup semolina
• 1 tsp. ghee
• 1-2 tbsp. sugar 
• 1/4 tsp. cardamom powder
• pinch of salt
• 1/2 tsp. eno fruit salt 
• ghee to grease the paniyaram chatti

Garnish -  

• pinch of saffron 
• 1 tsp. chopped pistachios 
• mango scoops
• 1 sprig mint leaf

Phirni - 

          Bring the milk to a boil. Then add a pinch of salt, powdered pistachio and the blended rice. 

          Mix well and simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

          Now add the sugar and cardamom powder. Simmer further till you get the desired consistency of thickness. Switch off the flame and keep aside. 



Paniyaram - 

          Heat ghee in a pan and sauté the semolina for a few seconds or till you get a nice aroma. Keep aside to cool. 

          Mix with the mango pulp, pinch of salt, sugar and cardamom powder. Cover and keep aside for 10 minutes. 

          Give it a quick stir again and check for consistency. Add more pulp if required. Add the eno fruit salt and mix well.

          Heat a paniyaram chatti and grease well with some ghee. Drop spoonful of the prepared batter in it and cook, covered on a low flame till one side is well browned. Flip it over and cook the other side too till done. 

          To assemble - In a serving plate, add some phirni and place 2-3 mango paniyarams. 

           Garnish with the mentioned ingredients and enjoy chilled or at room temperature. 

                                  Kesar Pista Phirni - Bring milk to a boil. 

                Add a pinch of salt, powdered pistachio & blended rice. Mix well & simmer 
                on low flame till slightly thick. Stir continuously so that it doesn't burn.

                                 Now add the sugar....

                              ..... cardamom powder. Simmer till you get desired consistency 
                              of thickness. Switch off the flame & keep aside. 

                     Paniyaram - Heat ghee & saute semolina for a few seconds or till you 
                     get a nice aroma. Keep aside to cool. 

                          Mix with mango pulp, pinch of salt, sugar & cardamom powder. 

                             Keep aside for 10 minutes. Stir again & check for consistency.

                                Add eno fruit salt & mix well.

                      Heat a paniyaram chatti & grease with some ghee. Drop spoonful of 
                      the batter & cook, covered on a low flame till one side is well browned.

                                  Flip it over & cook the other side till done. 

                   In a serving plate, add some phirni & place 2-3 mango paniyarams. Garnish
                   with the mentioned ingredients & enjoy chilled or at room temperature.