Top 5 Sweets for Lord Ganesha - M.M.Mithaiwala

Ganesh Jayanti known as Magha shukla chaturthi a Hindu festival ,this occasion celebrates the birth day of Ganesha, the lord of wisdom. 

The top 5 mouth - watering  sweets offered & served to Lord Ganesha as prasad, naivedya or bhog  are as follows which are favorite of our Bappa too :)

1. Ukadiche Or Steamed Modak

Ukadiche modak is a sweet dumpling very much popular in Maharashtra and south India. The filling is made of fresh coconut & jaggery, the cover is made of Rice flour.This sweet is loved by Ganeshji. Modak has a special importance in the worship ceremony pooja which concludes with offering of 21 modaks to the deity.

2. Puran Poli

Puran poli is another very popular Maharashtrian recipe especially made during this festival. Puran is the sweet filling and the outer covering is called poli. According to Indian traditions, sweets are must to be added in the menu of the birthday celebrations.

3. Patholis

Patholi is the Queen of Konkani cuisine. Patholis are steamed rice rolls which are stuffed with mouthwatering fillings like coconut and jaggery & are made in some households on Ganpati. Patholis are steamed in turmeric leaves which capture its aroma .

4. Motichoor laddoo

It is one of the favorite dishes of Lord Ganesha & has a lot of importance during the aarti. Motichur Laddos are ball-shaped sweets made with tiny tiny boondi & ghee. They are most popular traditional Indian sweet dish.

5. Karanji

Karanji also known as Gujiya or Ghugra is a traditional sweet dish, deep fried & made up of dough, flour & bread that include grated coconut & sugar. It is one of the popular dishes which are made at the time of other Hindu festivals too.

!! ॐ गं गणपतये नमः !!

Traditional Festival Sweet Gujia Recipe - M.M.Mithaiwala

Ingredients: 

For Outer Layer- 

• 2 Cups - Plain Flour/Maida 
• 6tbsp - Ghee or Oil 
• Oil - To Deep Fry

 For Stuffing- 

• 2 Cups - Sooji/Semolina 
• 3/4 Cup - Mawa/Khoya 
• 2 Cups - Powdered Sugar 
• 1/2 tsp - Cardamom Powder 
• 1/2 Cup - Grated Dry Coconut/Khopra 
• 2 tbsp – Raisins 
• 4 tbsp - Chopped Cashew nuts

For Garnishing- 

• 1/2 cup sugar 
• 1/4 Water 
• 2 tablespoons sliced almonds and pistachios

Method:

For stuffing- 

• Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn't get burnt. In a frying pan, deep-fry the khoya till light brown in color. 
• In a bowl add roasted sooji/rawa, cashew-nuts, raisins, dry grated coconut (khopra), powdered sugar and mix well. 
•  Add khoya/mawa and mix well with hands to combine khoya with sooji well.

For Outer layer- 

• Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. 
• Cover with a wet cloth and leave aside. 
• Prepare a small and thick chapati from the kneaded dough.

For Garnishing- 

• Boil the sugar and water on medium heat until syrup is about one thread.

And the final procedure: 

• Stuff half of the chapati with the khoya mixture. 
• Fold and draw the edges of chapati inwards to close. 
• On slow fire, deep-fry the gujia till golden brown. 
• Take out using a sieve and drain the oil properly. 
• Store them in an airtight container. 
• Repeat the procedure with remaining dough. 
• Dip the gujias into the syrup making sure they are coated with syrup all around. 
• Place the gujias on a wire rack to allow the extra syrup drain. 
• Garnish the gujias with sliced almonds and pistachios while the gujias are still moist with syrup. 
• Gujias will be dry in an hour. 
• Gujia can be stored in airtight container up to a month.

 Follow M.M.Mithaiwala
 www.mmmithaiwala.com