Indulge your sweet-tooth this Ganesh Chaturthi

Ganesh Chaturthi

brings with it an excuse to treat your tastebuds to your favourite sweets. From barfis to modaks, the season is all about desserts.

There is something about the aroma of fresh coconut mixed with jaggery whiffing through the kitchen.

So whether you're a poli person or modaks are your weakness, try Chef Rahul Kaushik's easy recipes.

Fresh Coconut Poli


For stuffing:

Grated fresh coconut: 2 cups

Powdered jiggery: 1 cup

Cardamom powder: 1/4 tsp

Flour: 1 cup

Oil / desi ghee: 3.5 tbsp

Salt: A pinch

Turmeric powder: 1/4 tsp

Ghee: To pan fry

Indulge your sweet-tooth this Ganesh Chaturthi


For Stuffing: Fresh Coconut Mixture

- Grind the grated coconut and powdered jaggery in a mixer.

- Cook the mixture for few minutes over a medium flame.

- Add the cardamom powder and stir continuously until you get a thick and lumpy mixture.

- Turn off the flame and let it cool.

For covering:

- Mix together the flour, salt, turmeric powder and 2 tablespoons of warm oil in a bowl.

- Add water little by little and knead it into very soft dough. It should be softer than the regular chapatti dough.

- Pour remaining oil on the top of the dough and cover with a lid.

- Keep aside for 1 - 2 hours.

- Divide the soaked dough into 9 - 10 equal sized balls and set aside.

- Shape the cooked coconut mixture into 9 - 10 round balls and set aside.

- Flatten the dough ball with your fingers to form a small disc and place coconut stuffing ball in the middle of the disc.

- Bring the edges together and seal it carefully.

- Dust some flour on a flat surface and roll the stuffed dough to a thin / little thick disc.

- Heat a pan and place the rolled dough on the hot pan.

- Drizzle some ghee and cook both sides.

- Cook until brown spots appear.

- Repeat the same for the rest of the dough and stuffing.

- Serve hot or warm.

Bajra Modak (Pearl Millet)


Bajra flour / Pearl millet flour: 1/2 cup

Grated fresh coconut: 1/2 cup

Jaggery, powdered: 1/4 cup

Poppy Seeds (optional): 2 tsp

Salt: A pinch

Ghee or Oil: For greasing

Cardamom powder: 1/4 tsp

Indulge your sweet-tooth this Ganesh Chaturthi


For stuffing:

- Dry roast the poppy seeds until they turn light brown in colour.

- Add coconut and jaggery to it. Mix well until the jaggery dissolves completely.

- Add cardamom powder and cook on medium flame till you get a thick mixture.

- Switch off the flame and let it cool completely.

- Divide the mixture into 6 - 7 round balls and set aside.

For covering:

- Add water and salt in a saucepan. Bring the water to a rolling boil and turn off the flame.

- Take the pearl millet flour in a mixing bowl. Pour the boiling water little by little and mix it well with a spatula.

- Let it cool for 2 -3 minutes and knead it to make soft dough.

- Grease your hands with little oil / ghee and divide the dough into 6-7 equal portions.

- Flatten the each ball and keep pressing with your fingers to form a disc or cup.

- Place the prepared coconut stuffing in the center.

- Bring the edges together and seal it.

- Arrange them on greased idli plates of steamer or in oven with steam option. Steam cook on high flame for 10 - 12 minutes.

- Serve warm.

Note: You can decorate with fresh rose pedals or with dry fruits or both.

- Rahul Kaushik is the Executive Chef at The Westin Koregaon Park, Pune.

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