Matcha modaks, Kokum shrikhand and Jaggery-Choco truffles: Here’s how Chef Jay Prakash Bhatt creates sweets with a twist for Ganesh Chaturthi

Ganesh Chaturthi, one of the most widely celebrated festivals in the country is marked with great devotion by those who observe all the ceremonies.

Among one of the many beautiful rituals of the festival is preparing foods for this special day and the sweets differ from region to region. Various kinds of modaks and ladoos are often a part of the festival as it is believed that these sweets are loved by the deity. Modaks are sweet dumplings that are stuffed with freshly grated coconut and jaggery. Other interesting foods that are prepared during the festival in the south include sweets like Payasam, Obbattu, Sweet Pongal and so many more.

Here is a list of the dishes that we are preparing this year at our hotel for the festival and a few special recipes too…

Matcha Modak

Matcha Modak is a traditional sweet served during Ganesh Chaturthi and this delicacy is made traditionally by Maharashtrian families for the festival.

Our Matcha Modak comes with a special twist of matcha tea, which gives it a special flavour.

Puran Poli

Puran Poli is a traditional Maharashtrian delicacy and is specially made on few auspicious festivals, like Ganesh Chaturthi. Puran Poli is the Marathi name of the dish where ‘Puran’ is the sweet lentil mixture and the bread is called ‘Poli’.

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Rava Ladoo

Sooji or Rava Ladoo is one of the easiest sweets that can be made in a few minutes. These are sweet balls made by using semolina (sooji/rava), ghee (clarified butter) and sugar.

Kokum Shrikhand 

Shrikhand is a traditional Indian sweet made with hung curd and flavoured with saffron and cardamom. While we have heard of Shrikhand made of mango, the tanginess of the kokum, that we have added this year, will add an extra zest to the flavour of this sweet dish.

Here are a few of the recipes our sweets for the festival....

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Khirapat

(Prepared by Ashutosh Nerlekar, Executive Chef, THE Park, Chennai)

A traditional delicacy of Maharashtra, this festive treat is made with delicately grated desiccated coconut, combined with rock candy, poppy seeds, cardamom and dry date powder. This delicacy is made traditionally by Maharashtrian families for the festival every year.

Ingredients:

• Desiccated coconut /copra - 40 gm
• Candy sugar - 30 gm
• Powdered dry dates - 20 gm
• Nuts and raisins - 10 gm
• Cardamom -a pinch

Procedure:

• Grate the dried coconut/copra and roast it lightly.
• Dry the dates further and powder them to a coarse powder.
• Powder the candy sugar almost fine.
• Roast the nuts and set them aside.

Combine all the ingredients and mix well.

Store in an airtight container

Khavyachi Poli

(Prepared by Jay Prakash Bhatt, Executive Chef – THE Park, Navi Mumbai)

Khavyachi Poli is a traditional, authentic Maharashtrian recipe. It is rich in taste and prepared on every occasion at every house, and especially during festivals such as Ganesh Chaturthi and Holi.

Ingredients:

• Refined flour     350 gm
• Khoya                200gm
• Gram flour         100 gm
• Jaggery powder 125 gm
• Cardamom powder 1 tbs
• Ghee                    2 tbs
• Milk                     50 ml
• Dates                   150 gm
• Salt                      a pinch                           

Procedure

• Make a tight dough with refined flour, ghee, saffron, salt and milk.
• Heat pan add ghee, gram flour roast and mix well so that there are no lumps.
• Add khoya, dates paste, jaggery powder and cardamom powder. Stir well until the mixture turns smooth.
• Divide the dough into equal size balls and stuff with the mixture.
• Apply some ghee and roll out into 4 to 5-inch diameter roti. Roll out gently by applying less pressure or else it can break.
• Pre-heat and spread some ghee on tawa to grease it well. Lift the poli gently and place it on tawa and roast poli until it gets golden brown spots on both sides.
• Khavyachi poli remains edible at room temperature for about 3 to 4 days.

Fresh Coconut, Jaggery and Choco Truffles

(Prepared by Thimma Reddy, Executive Chef, THE Park, Hyderabad)

Ingredients:

• Callebaut Chocolate  
• Thick Cream                – 80 ml
• Unsalted Soft Butter  – 20 gm
• Grated Fresh Coconut – 100 gm
• Palm Jaggery               – 100gms

Procedure:

• Break the chocolate into chunks and melt the pieces on a double boiler. Keep approximately 100 gms aside as this can be used at a later stage for the coating of the truffles. Pour the cream, soft butter and fold so that everything emulsifies well.
• Pour the chocolate in a tray and leave it in a refrigerator for 5 minutes and later at room temperature for another 1 hour. This allows the cocoa butter to set evenly.
• Cut the palm jaggery into approximately 5 mm uneven dices and mix along with grated coconut and keep aside.
• Now, collect 20 gm of chocolate mixture stuff with coconut and jaggery. Roll between the palms to form into the shape of dumplings and allow them to set for 5 to 10 minutes.
• Dip these truffles into warm melted chocolate (which was kept aside), arrange on a tray.

(Images credit: Shutterstock and THE Park Hotels)