This Ganesh Chaturthi, welcome bappa with these 5 sinfully delicious treats

Ganesh Chaturthi is here. The ten day long reverie is packed with sumptuous food and lip-smacking sweet delights served as naivedya to the lord and later as prasad. We reached out to the top chefs in India for the best bhog for your Ganesha including the delectable modak in a new avatar. Ganpati Bappa Morya!

Badaam Puri recipe By chef Ranveer Brar for Ganesh Chaturthi, 2019

Ingredients

1杯精制面粉1杯杏仁、漂白peeled and dried ½ cup sugar, powdered 1 tsp cardamom powder Milk as required ¼ cup honey 2 tbs chopped nuts (almonds, cashew nuts)

Method

Preheat the oven to 180 degree celsius.

Grind the dried almonds to fine powder in a mixer.

In a bowl add flour, almond powder, sugar, cardamom and saffron. Mix the dry ingredients well.

Combine and knead them into a dough using milk.

Divide the dough into small, equal-sized balls and make small puri using a rolling pin.

Fold the puri into half and then another half forming a triangular shape. Roll it to secure the edges.

Place them on a greased baking tray.

Bake the puri's in the oven for 10-12 minutes.

Drizzle little honey on it and sprinkle chopped nuts.

Serve hot.

This layered delicacy has a tempting texture and the delicate taste of badam and cardamom. Photo credit Muralinath/ Getty Images

Maghai Modak recipe by Rajendra Agnihotri, Executive Chef, White Charcoal

Ingredients for the filling:

Ghee 1 cup coconut 1/2 cup gulkand 1/2 tsp green cardamom powder 1 tsp sugar quoted fennel seeds (saunf) Few strings of saffron

Outer cover:

1 cup rice flour 1 cup water A pinch of salt 4 maghai paan (blanch paan and pass through mixer. Blend it to thick paste/ puree)

Method:

Saute coconut in ghee.

Remove from fire and add gulkand, cardamom, saffron strings, blend it well.

很酷的。

Outer cover:

Heat water till it boils, add a pinch of salt and ghee in that. Remove from fire.

Add ground paan puree, flour and mix well.

Start kneading the flour when it is hot and knead to a soft dough.

Apply oil and water and mix on your palms if the dough is too hot to handle.

Divide them into even balls. Flatten them and make cups of the dough.

Arrange stuffing in the same. Bring together pleats and join them.

Press properly to seal them.

Bring water to boil in a steamer.

Place modaks in them and steam it for 10 minutes.

Serve hot.

There is no better way to welcome Ganesha, known to be a lover of good food than with modaks his favourite. This year try these paan flavoured ones. Photo credit subodhsathe/ Getty Images (picture is representational)

Mahalabiya recipe by Manish Khanna, Founder and Partner, Noir and Brownie Point

Ingredients

3 cups milk 3/4 cup sugar 1 cup water 6 tbsp corn flour 1 cup Amul cream 1 tbsp rose water 1/2 tsp orange blossom water Nuts to top

Method

Combine milk and sugar and bring to a boil.

Mix water and corn flour and add to the milk. Stir and cook till thick. Remove from heat

Stir in the cream, rose water and orange blossom water, mix and pour into desired bowl.

Chill in the fridge for few hours.

Serve cold topped with nuts.

Milky Mahalabiya with soft undertones of rose water and orange blossom is the perfect way to serenade the elephant god

Gajar Halwa Cheesecake recipe by Chef Michael Misquita, The Union Bar & Eating House Vashi, Navi Mumbai

Ingredients

150 gms digestive biscuits 50 gms melted butter 2 gelatine leaves 100 gm Mascarpone cheese 130 gms whipped cream 30 gms caster sugar 5 gms French vanilla paste 1 kg carrots grated 1 cup sugar 1 cup mava 4 tbs ghee 5 gms saffron 100 ml milk 5 gms green cardamom powder 30 gms raisins (kismis)

Method

To make gajar ka halwa, heat ghee in a pan, add the grated carrots and sauté on a medium flame for 4 to 5 minutes.

Add milk, sugar, mix well and cook on a high flame for 10 to 12 minutes, while stirring continuously.

Add the raisins, almonds and cardamom powder and cook the gajar halwa for another 2 minutes.

Keep it aside for cooling.

Grease a 6 cm-round (base) ring mould.

Using a food processor, process biscuits until fine crumbs. Add butter. Process until combined.

Press the biscuit mixture over bottom of the ring mould. Refrigerate for 10 minutes.

Meanwhile, soak gelatin sheets in cold water for 5 mins and then heat till dissolved.

Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy.

Gradually beat in gelatine mixture until combined.

Fold in whipped cream and gajar halwa carefully.

Pour mixture into prepared pan, level with a spatula and then cover the topmost layer with gajar halwa.

Refrigerate for an hour and serve cold.

This gajar halwa oozes deliciousness with generous amounts of cheese and cream

Coconut Magaj Ke Laddu recipe by Jerson Fernandes, Executive Chef, Novotel Goa Dona Sylvia Resort

Ingredients: 2 cups coconut (fresh or desiccated) 1 1/2 cup (1/2 cup if using desiccated coconut) milk 1 cup sugar 1/8 teaspoon green cardamom powder 2 tspn ghee ½ cup magaj seeds (dried melon seeds) 50 gms mix of broken cashews and raisins

Method

Heat ghee in a pan at medium flame and roast magaj and cashew nuts till golden and set them aside.

To the same pan add coconut, milk and sugar. If using desiccated coconut set the pan aside for 15 minutes for the coconut to soak well.

Cook till the mixture thickens and all the moisture evaporates completely.

Add cardamom powder and raisins and mix well.

Cool the mixture slightly. When it comes down to warm temperature roll the mixture into balls.

Store the ladoos in an airtight jar and refrigerate. Use within 4-6 days.

Chef's tip: The ladoos have to be slightly hot while rolling them into balls to get the right shape. The temperature plays an important role in binding them well.

Coconut and melon seeds come together as a delightful treat to woo Bappa. Photo credit Arundhati Sathe/ Getty Images (photo is representational)

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