Ganesh Chaturthi 2023: 17 Recipes for a Delicious Ganesh Chaturthi Celebration

Ganesh Chaturthi feasts are a cherished tradition during the Hindu festival of Ganesh Chaturthi, celebrating the birth of Lord Ganesha. These sumptuous spreads feature an array of delectable vegetarian dishes, sweets, and modaks, all lovingly prepared and shared with family and friends to honor the Ganesha and seek his blessings for prosperity and wisdom.

Pistachio and chocolate Modak recipe by Chef Vivek Tamhane, Senior Executive Chef, BLVD Club Bangalore

Pistachio and chocolate Modak recipe by Chef Vivek Tamhane, Senior Executive Chef, BLVD Club Bangalore


For The Dough

• 150 Rice Flour

• 200 ml water

• ¼ teaspoon Ghee

• ¼ teaspoon salt

• 25-gram chopped pistachio

• 100 grams pistachio paste


• In a pan add water, ghee, pistachio paste, chopped pistachio and salt. Keep it on low heat, Let this mixture come to a boil.

• Reduce the heat and add the rice flour. Quickly stir and mix well with the water. Keep Stirring till all the flour is mixed well with the water. Switch off the heat. Remove the pan – let it cool down a bit. Knead the dough very well and cover it with a wet cloth. (Add water if needed). Keep it aside.

For Sweet Stuffing

• 100 grams fresh grated coconut

• 50 gm finely chopped jaggery

• 150 grams of melted chocolate.

• 1 teaspoon green cardamoms powdered.

• ½ teaspoon Ghee


Making Sweet Stuffing

• Heat ghee in a pan. Add grated fresh coconut, jaggery, and cardamom powder. Mix well and cook this coconut-jaggery mixture on low heat. Stirring often till the jaggery melts.

• Once done and when the mixture is cold enough, add melted chocolate and mix well. Keep it aside.

Making the Modak

• Make small balls of the dough (around 50- 60 grams)

• Roll the ball in around shape – Press in the middle with finger to make a hollow. Use a bit of oil on your hand and make a cup-like shape for the filling to put in. Give pinches to all around the hallow cup.

• You can also use the mould which is readily available in the market.

• Fill the chocolate coconut mixture in the middle of the hallow cup and stick all the upper cover of the dough to give a Modak shape.

• Steam all the Modak in the steamer for 8-10 min. Serve hot Modak with drop of a ghee on top.

Peanut & Jam Modak by Chef Ashish Singh, Corporate Chef, Dhansoo Café, Gurugram

Modak is Lord Ganesha’s favourite and it holds relevance in Ganapati Puja. We have given a usual modak a twist in its appearance as well as color and taste also.


Ghee – 1 tbs

Peanut Butter – 50 gms

Jaggery – 40 gms

Green Cardamom Powder – 10 gms

Water – 100 ml

Salt – ½ tbs

Rice flour – 100 gms

Fruit Jam – 50 gms

Method & Garnish

Take a large bowl add peanut butter and fruit jam and mix it well.

Now add ½ tsp cardamom powder and mix well. stuffing is ready. keep aside.

Modak dough preparation:

Firstly, in a large kadai take 2 cup water, ½ tsp salt and 1 tsp ghee.

Mix well and get the water to a boil.

Further add 2 cup rice flour and mix gently.

Mix until the rice flour absorbs all the water.

Cover and rest for 5 minutes.

Now transfer to a large bowl and start to knead the dough. wet your hand to prevent from burning.

Knead for 5 minutes or until the dough turns soft.

Modak dough is ready. wet your hand and knead if the dough seems dry.

Modak shaping with hand:

Firstly, take a ball sized rice flour dough and flatten it.

With the help of both thumbs start pressing the edges and create a dent in the center.

Slowly press from edges till it forms a cup.

Start creating pleats with your index finger and thumb.

Now scoop a tbsp. of prepared Peanut butter & Fruit Jam mixture.

Anjeer basundi by Six Senses Vana


Anjeer basundi by Six Senses Vana


 6 cups milk(coconut)

1 1/2cup Figs – chopped

4 tsp brown Sugar

3gm crushed green cardamom

Pinch of saffron


Heat coconut milk in a pan, add sugar and bring to a boil. Take care to stir continuously.

Add cardamom, and the pieces of anjeer/figs, and mix well until thickens.

Add saffron.

Allow to cool and then refrigerate.

Garnish with figs and nuts.

Paan Gulkand Modak recipe by Chef Kush Koli, Head Chef, SAGA, Gurugram

Paan Gulkand Modak recipe by Chef Kush Koli, Head Chef, SAGA, Gurugram

Lord Ganesha loved laddoos since his younger days. As baby Ganesha grew older, his appetite for laddoos also grew. Once, Mata Parvati realised that she wouldn’t be able to prepare laddos in a short span and hence, decided to make something else for him that he would relish. Thus, she came up with the recipe of Modaks, a dessert made of rice flour, coconut, jaggery and ghee. Lord Ganesha, who wanted to have laddoos, laid his eyes on the Modaks and gorged on them merrily.

This recipe will give a fresh and cool flavour to traditional modak recipes.

About Paan Gulkand Modak

Though modak is dessert usually prepared during Ganesh festival, but this dessert is such a delight that one can have it anytime. I have given a usual modak a twist in its appearance as well as color and taste also.


1 cup desiccated coconut.

1/2 cup condensed milk.

4 Betel leaves

4-5 teaspoons gulkand

1 tbsp dry fruits powder

1/2 tsp fennel seeds powder

2 tbsp tutti frutti

1 teaspoon ghee

green food color, optional.

1 cup desiccated coconut, for rolling, optional


Pulse 2 chopped paan leaves and condensed milk till both are well combined. Finely chop remaining 2 paan and add to the mixture. Mix well. Keep it aside.

Heat ghee in a pan on medium heat. Add desiccated coconut and roast for 2-3 minutes on medium-low heat stirring continuously.

Add the paan mixture to the pan and combine well. Add few drops of green food color at this point, if required

Mix well, once the mixture is thick, remove from heat and allow to cool slightly

For stuffing, mix gulkand, dry fruits powder, fennel seeds powder and tutti frutti well

Grease palms with little ghee, take small portion of the paan mixture and place in modak mold. Fill gulkand mixture at centre and press the mold

Open the mold and transfer it to serving plate. Do until paan mixture is completed

Paan gulkand modak is ready to be served. Enjoy!

Saffron Pudding by Najmieh Batmanglij

Saffron Pudding by Najmieh Batmanglij


1 cup rice

½ teaspoon sea salt

7 cups water

2 cups sugar

¼ cup oil or unsalted butter

½ cup raw American pistachio kernels

½ teaspoon ground saffron dissolved in 2 tablespoons hot water

1 tablespoon ground cardamom

½ cup rose water


2 teaspoons ground cinnamon

2 teaspoons slivered almonds

¼ cup candied orange peel, chopped

2 teaspoons chopped pistachios


Clean and wash the rice, changing the water several times. Drain. In a large pot, combine the rice and salt with 7 cups of water, and bring to a boil, skimming the foam as it rises.

Cover and simmer for 35 minutes over medium heat, stirring occasionally, until the rice is quite soft.

Add the sugar, stirring constantly with a long, wooden spoon for 5 minutes until the sugar has dissolved.

Add the oil, pistachios, saffron water, cardamom, and rose water. Stir well. Reduce heat to low, cover, and simmer for 50 to 60 minutes or until you have thick, smooth pudding.

Remove from heat and immediately spoon the pudding into individual serving bowls or a large bowl. Decorate right away (before the pudding has cooled) with cinnamon, almonds, orange peel, and pistachios.

Allow to cool at room temperature, then chill in the refrigerator. Serve the pudding chilled.

Holiday Pistachio Bark By Cobi Kanani

Holiday Pistachio Bark By Cobi Kanani


2 lbs. white chocolate

1/2 cup chopped American pistachios, divided

1/2 cup chopped dried cranberries, divided

1 teaspoon Himalayan pink salt


1. Melt white chocolate in the microwave at 30 seconds intervals, stirring between sets

2. Mix in 1/4 cup pistachios and 1/4 cup dried cranberries

3. Spread the mixture in an even layer on a parchment lined tray and sprinkle with the remaining pistachios, cranberries and pink salt

4. Freeze for 30 minutes

5. Cut into squares and serve

Modak recipe by Gopal Rao, Pastry Demi Chef De Partie, Novotel Goa Resort & Spa



Rice Flour – 500gms

Salt – 10gms

Ghee – 20gms

Water – 200ml


1.Prepare the dough by mixing all the above ingredients

2.Once dough is ready steam it for 10 min on medium heat

3. After 10min remove it from the steam and keep aside

Filling Mix

Fresh Grated Coconut – 150gms

Jaggery – 200gms

Chopped Almond – 15gms

Cardamom Powder – 1 Pinch

Ghee – 15gms


1.Take a saucepan and set it on medium flame,

2.Heat ghee then add jaggery make sure it melts

3.Then mix all the rest ingredients


Take dough make them into small balls, then roll it and make it flat until you get rounding shape

Add filling in the middle of the flat dough and shape it so we can get the perfect modak shape

Almond Coconut Burfi

Almond Coconut Burfi


Freshly grated coconut – 1 cup

Grinded, Almonds blanched – 1/2 cup

Sugar (fine/ breakfast) – 1 cup

Desi ghee  1/3 cup


In a non-stick pan add ghee on a low medium heat and add coconut & almond mixture. Stir to mix well and keep on stirring to prevent the mixture form sticking to the pan or getting burnt, until it begins to leave the sides of the pan, lumping up as one mass. Add sugar and fold it well.

Apply ghee onto a baking sheet and keep aside.

Reduce heat to low and continue stirring for a few more minutes until the residue sticking to the sides of the pan starts to look opaque and dry, which means the consistency is nearing almost right for solidifying.

Remove onto the greased plate / sheet. Mix the dough with greased hands, pat it flat into a neat square with a greased rolling-pin to 1/4 inch thickness. Smooth out the surface if needed.

As it has cooled partially, cut into equal squares with a knife. Once completely cooled (about an hour or so), separate out the burfis with a flat spatula and store in an airtight container

Kaju Gulkand Modak Recipe by Head Chef Gaurav Ramakrishnan, Hyatt Centric MG Road Bangalore

Kaju Gulkand Modak Recipe by Head Chef Gaurav Ramakrishnan, Hyatt Centric MG Road Bangalore


Cashew Nuts – 500 gms

Sugar  – 400 gms

Pista Flakes  – 125 gms

Gulkand – 200 gms

Dehydrated Rose Petals – 25 gms

Dark Chocolate – 150 gms (optional)

Gold Vark – For garnishing


Soak cashew nut for 1 hour. Remove water and make a paste of it.

Put this paste in a pan, add sugar and let it settle for 15 minutes. then switch on the gas and keep stirring it on slow flame for 45 minutes. And now your dough will be ready.


Add Gulkand to Pista flakes and make small balls. Stuff these balls in the cashew nut dough that you prepared.

Meanwhile melt the chocolate on a double boiler. The shaped modak can be dipped half vertically in the chocolate and set aside to cool. The other half can be stuck with rose petals with the help of a mould.

Add rose petals to the Modak mould and then the stuffed balls, so that rose petals sticks to the Modak.

For garnishing, add gold varak on it.

Now rose petal Gulkand Modak is ready to serve. Bon Appetit.

Chocolate Hazelnut Modak recipe by Chef Raj Kumar Nandy, Executive Chef, Hotel Royal Orchid Bangalore

Chocolate Hazelnut Modak recipe by Chef Raj Kumar Nandy, Executive Chef, Hotel Royal Orchid Bangalore

An exciting culinary innovation that merges the rich heritage of Indian sweets with the sumptuous flavors of Italy. We are delighted to introduce our distinctive dessert creation: Chocolate Hazelnut Modak

The Chocolate Hazelnut Modak represents a harmonious blend of Indian and Italian culinary traditions. Modak, a traditional Indian sweet, is typically offered during Hindu festivals, particularly Ganesh Chaturthi. In our rendition, we infuse the sweet dumpling with the irresistible essence of chocolate hazelnut and a delightful crunch from Italian amaretti cookie


Rice Flour 1 Cup

Water 1 – 1.5 Cup

Salt A pinch

Ghee 1 tbsp

Nutella or Chocolate Hazelnut Spread As per taste (Typically 1 Cup)

Roasted Hazelnuts Half cup

Amaretti Cookies Crushed half cup

Hazelnut Liqueur A few drops (2 – 3 drops)


Begin by preparing the rice flour dough. Mix rice flour with hot water with ghee and a pinch of salt to form a smooth, pliable dough. Knead until soft and set aside

For the Chocolate Hazelnut Filling: In a bowl, mix the Nutella or chocolate hazelnut spread with the finely chopped roasted hazelnuts until combined

Shape the rice flour dough into small cups. Fill each with a generous portion of the Chocolate Hazelnut Filling

Seal each modak, ensuring no filling leaks out

Steam the modaks for 10-15 minutes or until the outer covering becomes glossy

Once cooked, allow the modaks to cool slightly

For an Italian touch, roll or sprinkle each modak with crushed amaretti cookies

(Optional) For an elevated experience, drizzle or mix in a few drops of hazelnut liqueur before serving

Sesame Seed and Date Stuffed Fig Rolls: A delightful fusion of sweet dates and nutty sesame seeds encased in tender fig rolls

Sesame Seed and Date Stuffed Fig Rolls: A delightful fusion of sweet dates and nutty sesame seeds encased in tender fig rolls


10 dried figs

1/2 cup sesame seeds

1/2 cup pitted dates

1/4 cup chopped nuts (almonds, walnuts)

1/4 cup honey or maple syrup (optional)


Place the dried figs in a microwave-safe bowl, and add a few tablespoons of water.

Place it in your Voltas Beko microwave on high for 1-2 minutes until the figs soften. The Auto Cooking feature in the Voltas Beko microwave ensures that your food is cooked with the touch of a button.

While the figs are still warm, flatten them gently with a fork to create a small rectangular shape.

In a separate microwave-safe bowl, toast the sesame seeds for 1-2 minutes until they turn golden brown, stirring every 30 seconds.

Blend the pitted dates into a paste.

Mix the chopped nuts into the date paste and spread the date and nut mixture evenly onto each flattened fig.

Roll up the figs around the filling and then roll the stuffed figs in toasted sesame seeds to coat.

Place them in the refrigerator for 30 minutes to set.

Slice into bite-sized rolls and enjoy!

Gluten-free Ragi and Hibiscus Modaks: Unique and healthy modaks featuring gluten-free ragi with a hibiscus-infused filling.


1 cup ragi flour

1/2 cup water

1/4 cup jaggery or palm sugar

1/4 cup desiccated coconut

2 tablespoons dried hibiscus petals

A pinch of cardamom powder

Ghee (clarified butter) for greasing


In a microwave-safe bowl, mix the ragi flour and water until you get a smooth paste.

Microwave the ragi mixture on high for 2-3 minutes in your Voltas Beko microwave, stirring every minute until it thickens.

In another bowl, microwave the jaggery with a tablespoon of water for 1-2 minutes until it melts. The Digital Display in the Voltas Beko microwave helps you keep an eye on the jaggery and you can ensure that it is getting properly melted.

Add desiccated coconut, dried hibiscus petals, and cardamom powder to the melted jaggery.

Roll the ragi mixture into small, flat discs.

Place a small amount of the hibiscus-infused filling in the center of each disc and shape them into modak-like cones.

Grease a plate with ghee and arrange the modaks on it.

Microwave for another 1-2 minutes to set.

Let them cool before serving.

Mango Almond Barfi Roll: A delightful fusion of ripe mangoes and rich almond barfi, rolled into a sweet and nutty treat

Mango Almond Barfi Roll: A delightful fusion of ripe mangoes and rich almond barfi, rolled into a sweet and nutty treat

Ingredients for the Mango Almond Filling:

1 cup ripe mango pulp (fresh or canned)

1 cup almond meal (ground almonds)

1/2 cup milk powder

1/2 cup condensed milk

1/4 cup ghee (clarified butter)

1/2 tsp cardamom powder

A pinch of saffron strands (optional)

Chopped pistachios and almonds for garnish

For the Outer Layer

1/2 cup desiccated coconut

Ghee (clarified butter) for greasing

For the Mango Almond Filling

In a microwave-safe bowl, add the ghee and microwave it for 20-30 seconds until it melts.

Stir in the almonds and place mixture on high for 2-3 minutes in your microwave, stirring every minute until it turns light golden brown and releases a nutty aroma.

Add the milk powder, condensed milk, and cardamom powder to the bowl, continuously mixing to combine the ingredients.

Microwave the mixture on medium-high for 2-3 minutes, stirring every minute, until it thickens and leaves the sides of the bowl.

Add the mango pulp and saffron strands (if using). Microwave on medium-high for another 2-3 minutes, stirring every minute until the mixture thickens into a smooth dough-like consistency.

Remove from the microwave and let it cool slightly.

Assembling the Mango Almond Barfi Roll:

Grease a clean surface or silicone baking mat with ghee.

Transfer the mango almond mixture onto the greased surface and flatten it into a rectangle or square, approximately 1/4-inch thick, using a rolling pin.

In a separate microwave-safe bowl, mix desiccated coconut with a few drops of ghee to moisten it slightly. Microwave on high for 20-30 seconds to enhance the coconut’s aroma.

Evenly sprinkle the moistened coconut over the mango almond mixture.

Starting from one end, carefully roll the mango almond mixture into a log, similar to a sushi roll.

Press the edges gently to seal the roll.

Garnish the roll with chopped pistachios and almonds, pressing them lightly to adhere.

Allow the roll to cool and set for about 2-3 hours at room temperature or in your Voltas Beko refrigerator. The NeoFrost™ Dual Cooling technology keeps the natural goodness intact.

Once set, slice the roll into rounds or desired shapes and its ready to serve.

Iced Chai Latte recipe by Tea Culture of the World

Iced Chai Latte recipe by Tea Culture of the World


2 Cups water

¼ Cup Darjeeling Tea Leaves/ 5 tea bags (BUY)

1 Cup milk

1 Cup low fat cream

¼tsp Ground cardamom

3 Cloves, crushed

2 Black peppercorns, crushed

1/8 tsp Ground cinnamon

1/8 tsp Ground ginger

¼ Cup sweetened condensed milk


In a medium sized saucepan, bring the water to a gentle boil. Stir the tea leaves into the water. Reduce the heat to medium-low and simmer for 5 minutes. Add the milk, cream, cardamom, cloves, peppercorns, cinnamon, and ginger. Increase the heat and bring to a full boil, being careful not to let the milk boil over. Remove from the heat and strain through a fine-mesh strainer into a glass/heatproof container. Stir in the condensed milk. Let cool, then chill and serve over ice.

Honey-Kissed Chocolate Chip Banana Bread by by Yusuf Gallabhaiwala, Founder & CEO, Honey All Day

Honey-Kissed Chocolate Chip Banana Bread by by Yusuf Gallabhaiwala, Founder & CEO, Honey All Day


3 ripe bananas, mashed

1/3 cup honey

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup granulated sugar

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

Optional: additional chocolate chips for topping


Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and keep it aside for later.

Combine the mashed bananas, honey, melted butter, vanilla extract, and granulated sugar in a sizable mixing bowl. All of the ingredients should be thoroughly combined after mixing.

Combine the all-purpose flour, baking soda, and salt in a different bowl.

Stirring gently to blend, gradually add the dry ingredients to the banana mixture. Avoid overmixing because it can result in dense bread.

Gently stir the chocolate chips into the batter until they are all incorporated.

Evenly distribute the batter as you pour it into the prepared loaf pan.

Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Caramel Mawa and Toasted Almond Modak recipe by Chef Ishant Khanna, Corporate Chef, Badmaash, VRO Hospitality


Milk      200ml

Sugar    200gms

Cream    75ml

Almond  150gms

Green cardamom powder 5gms 

For the dough


Rice flour    300gms

Water    750ml

Ghee    20ml

Salt     5gms


For the filling

Heat milk in a pan and let it come to a boil by constantly stirring.

Reduce the milk to one fourth of the quantity making sure it doesn’t stick to the bottom.

In a separate pan make caramel from the sugar and add the cream to it.

Cook the mixture till the cream and caramel have completely combined.

Now add this caramel sauce to the reduced milk mixture and cook it further.

Cook the milk till it becomes thick and starts coming into a slightly solid form.

Add the green cardamom powder, remove the mixture from the pan and keep aside to let it cool.

Toast the almonds in the oven at 170; C for 20 minutes.

Let the almonds cool completely and chop them fine.

Combine the caramel mawa mixture and the chopped toasted almonds.


For the Modak dough

In a pan add water, ghee and salt and bring the water to a boil.

Reduce the heat and add the rice flour gradually. Quickly stir and mix the flour with the water. Stir till all the rice flour is mixed with the water.

Remove the pan from the heat and then cover this pan with a lid for 4 to 5 minutes.

Now take all the dough in a large plate. Gather the dough together and begin to knead it with wet hands to prevent your hands from burning.

Make small balls from the dough. Apply water on your hands and roll the balls till smooth, in your palms.

Keep the balls covered with a kitchen towel. The balls should be smooth in appearance and should not have any cracks.

Grease the modak mould with a bit of ghee. Then lock the mould.

Put the dough ball inside the mould and press it so that a space is made. Place the mawa filling inside.

Cover the bottom with a small piece of dough. Press and smoothen it sealing the modak.

Open the modak mould, remove the modak gently from the mould. Shape all modaks this way with mould.

Keep the shaped modak covered with a napkin so that the rice dough does not dry out.

Steaming the Modak

Grease a steamer pan lightly with oil or ghee. Place the shaped modak in the greased pan with some space between them. Cover with a kitchen napkin.

Take about 250ml water in a pot, and place a trivet or a rack.

Heat the water on high flame until begins to boil.

The water should be hot or boiling when you place the modak in the large pan. Cover the pan and steam modak for 10 to 15 minutes on a medium-low heat.

Remove the modaks from the pan and let it cool. You can drizzle some ghee on the modak, based on your preference.

Rava Modak recipe by Chef Sohail Karimi, Executive chef, Radisson Blu resort and convention centre, Karjat



For stuffing:

1/2 cup grated coconut, fresh or frozen

One-fourth cup jaggery (Gur)

1/4 teaspoon powdered green cardamom seeds

12 tablespoons of white poppy seeds (Khas khas)

Four cashews

One teaspoon of raisins

Outside cover:

12 cups Sooji (fine variety; rava or semolina)

1/8 teaspoon salt;

12 teaspoons of ghee (clarified butter)

12 cups of water; 12 cups of milk;


To make the stuffing, melt the coconut and jaggery together in a medium-sized pan. Mix and cook until the mixture thickens and the majority of the moisture is gone. Around 6-7 minutes are needed.

Poppy seeds, cashews, raisins, and cardamom powder can now be added. Stir and heat for a minute.

Remove the stuffing to a platter and allow it to cool after turning off the stove.

Preparing the outside dough: Semolina should be placed in a skillet and dry-roasted while being regularly stirred until it begins to change colour somewhat. It takes 7-8 minutes. Be careful not to burn or brown excessively. Put it aside and transfer it to a plate.

Milk and water should be combined in a pan. Turn the heat to medium, add the ghee, and let the mixture come to a boil. Carefully unmold, open, and arrange on the plate. Repeat as before.

Continue to mix and simmer; after a few minutes, it will thicken and come together like dough. Remove it from the dish and allow it to become warm to the touch.

Using a dough mixer:

Begin kneading the dough as soon as you can handle it, creating a tight but smooth dough ball.

Keep the mixture warm; cooling it will keep it crumbly and prevent it from becoming smooth. If you start to get warm, put your hand in some water and continue kneading.

Creating Rava Modaks:

Use ghee to grease the modak mould. Keep it nearby. Take a tiny dough ball and place it into the mould through the bottom hole.

Make a depression in the centre by pressing your finger firmly and evenly along the edges. Place the prepared stuffing in the centre.

Next, use some dough to smooth out and seal the bottom portion. Make sure the seal is tight and effective.

At this point, carefully unmold, open, and arrange on the plate.



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