Ganesh Chaturthi Recipes

Ganesh Chaturthi is one of the most widely celebrated festivals … Here are some popular recipes offered to Lord Ganesha.

Ganesha Chaturthi is celebrated as the birthday of Lord Ganesha. Ganapati symbolizes wisdom and prosperity. Praying to the lord on Ganesha chaturthi brings joy and prosperity. The festival is celebrated widely around the globe by Hindus. Lord Ganapati is very fond of modaks. Thus, on Ganesha chaturthi, Ganesha is especially offered modaks among other delicacies.

Ganesh Chaturthi Recipes

Ingredients -

  • Flour – 2 cups
  • Sugar – 1/2 cup
  • Cardamom – 3
  • Milk – 1/2 cup
  • Salt
  • Chana Dal (boiled and grinded) – 2 cups
  • Ghee – 1/2 cup
  • Water- 1/4 cup

Steps to follow-

To prepare puran -

  • Add 4 tbsp of ghee in the flour, sprinkle some amount of salt.
  • Make a stiff dough and keep it aside for a few minutes.

To prepare poli-

  • Heat a pan and pour 3 tbsp ghee into it.
  • Add sugar and saute for a few minutes.
  • Cook on the low flame and stir the puran till it becomes dry.
  • Keep on stirring and add cardamom powder to the mixture.
  • Once the puran becomes dry and thick switch off the flame.
  • Keep it aside and it cool for some time.

To make puran poli-

  • Take a medium or large size ball of the dough.
  • Spread it and keep puran in the middle of it.
  • Now bring the edges together and join it to the centre.
  • Make a large or small poli (like the way paratha is made)
  • Heat the pan and cook it from both the sides.
  • Once a side gets brown apply ghee over it.
  • Turn it and apply ghee on the other side to get both the sides cooked.


Banana Sheera Recipe

Sweet Recipe
Banana Sheera Recipe


  • Sooji (samolina) – 1 cup
  • Banana – 2 (chopped)
  • Ghee – 3 tbsp
  • Sugar – 1/2 cup
  • Dry fruits- 1/2 cup
  • Milk – 2 cups

Steps to follow-

  • Heat ghee in a pan and roast semolina for a few minutes.
  • Keep in mind it should not turn golden-brown.
  • Add chopped bananas into the mixture and gradually add milk.
  • Keep stirring to avoid lumps.
  • Continue stirring till the mixture becomes dry.
  • Garnish the sheera by adding dry fruits and serve hot.

Modak Recipe

Ganesh chaturthi modak recipe
Modak Recipe


  • Khoya – 1 Pound
  • Powdered sugar – 1 Pound
  • Pistachios – Shivered 1/4 Pound
  • Rose essence – Few Drops
  • Food coloring – yellow


  • Take a huge plate and mix all the ingredients except the pistachios.
  • Then, knead properly into soft dough.
  • Flatten the dough to make small balls. Press the ball in the center.
  • Finally, place a piece of pistachio in it and press slightly.

Besan Ke Ladoo Recipe

Besan ladoo recipe
Besan Ke Ladoo Recipe


  • 2 cups Gram Flour (besan)
  • 1 1/2 cup Sugar (grinded)
  • 1 cup Ghee
  • 1 tsp Almonds (chopped)
  • 1 tsp Pistachios (chopped)
  • 1 tsp Cashew Nuts (chopped)


    • Mix gram flour and ghee over a low heat in a pan and constantly stir to avoid lumps.
    • When flour is golden brown and gives out a delicious aroma remove it from the heat and let it cool.
    • Then, add sugar and nuts to the gram flour and mix thoroughly.
    • Now form small balls from the mixture.
    • Ladoos are ready to be served.

Sweet Appam Recipe

Karthigai Appam
Sweet Appam Recipe


  • Raw Rice – 2 Cups
  • Jaggary/Cane Sugar – 1 1/4 Cups
  • Shredded Coconut – 1/2 Cup
  • Ripe Banana – 1
  • Cardamom – 2-3 Pods
  • Ghee – 1 tbls
  • Oil – For Frying


  • Soak rice in water for about 1-2 hours.
  • Then grind it into a smooth paste.
  • Then add jaggary, shredded coconut, cardamom pods, and ripe banana to the paste.
  • Run the grinder once again until everything mixes well to form a thick batter.
  • Add 1 tablespoon of ghee to the batter.
  • Heat the oil in a pan.
  • Take small balls from the batter and flatten it with fingers in an oilpaper or banana leaves.
  • Deep fry them till until they turn golden brown

Chana Dal Halwa

Sweet recipe for Ganesh Chaturthi
Chana Dal Halwa


  • 1 cup chana dal (split bengal gram)
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 to 3 saffron (kesar) strands
  • 1 drop almond essence
  • 4 tbsp ghee


  • Clean, wash and soak the bengal gram for at least 2 hours.
  • Drain the bengal gram and grind it in a food processor to a coarse paste.
  • Heat the ghee in a heavy bottomed pan and add the bengal gram paste. Cook on a slow flame, while stirring continuously till it turns golden brown in colour.
  • Add the milk, sugar,saffron and 1 cup of water and continue cooking on a slow flame till the sugar has dissolved (about 10 minutes), stirring continuously.
  • Remove from the fire, add the almond essence and mix well.
  • Garnish with the chopped almonds and serve hot.


 Chickpeas Sundal Recipe



  • Chick peas /channa /garbanzo beans -1 cup
  • Raw mango finely chopped or grated- 1/4 cup (optional)
  • Coconut – grated 1/4 cupFor the seasoning
  • Mustard – 1 tsp
  • Urad dal -1 1/2 tsp
  • Red chillies -2 broken into pieces
  • Hing/ asafoetida – 2 pinches
  • Curry leaves -little
  • Oil -2 tsp


  • Soak chickpeas in water overnight.
  • Rinse well, add fresh water and pressure cook with required salt till soft.
  • The chickpeas should be soft but not mushy. Drain the excess water and keep aside.
  • Heat oil in a pan/kadai, add mustard seeds when it splutters, add urad dal, red chillies, hing and curry leaves.
  • Fry till urad dal turns golden brown.
  • Add raw mango and saute for a few minutes.
  • Then add cooked channa, salt and grated coconut and give it a nice stir.
  • Channa sundal is ready to be served.

Anjeer Barfi

Mawa Anjeer Barfi
Anjeer Barfi


  • dried figs (anjeer)
  • 2 tbsp sugar
  • 1/4 tsp cardamom (elaichi) powder
  • 1/4 cup mava (khoya)


  • Puree the figs till they are broken down into very small pieces.
  • In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency.
  • Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.
  • Remove from the flame add the khoya and mix well.
  • Transfer to a plate and refrigerate for 2 to 3 hours.
  • Cut into 6 equal sized pieces.


Easy Shankarpali Recipe


  • 5 cup Wheat Flour
  • 3 tbsp Rice flour
  • 1/2 cup Unsalted Butter
  • 1/2 cup Water
  • 1/2 cup Milk
  • 1-1/4 cup Sugar
  • Oil
  • Pinch of Salt


  • Mix together milk and water.
  • Beat unsalted butter and sugar till it turns fluffy.
  • Add flours and salt. Mix them well.
  • Knead it to soft dough with the help of milk-water mixture.
  • Divide the dough into three balls. Roll out thick chapattis.
  • Cut them into diamond shaped pieces.
  • Heat oil. Deep-fry the pieces till done.
  • Shankarpali is ready.


 instant thalipeeth recipe


  • 1 cup Rice Flour
  • 1 cup Bajra Flour or Corn Meal
  • 1 cup Gram Flour
  • 1.5 cups Wheat Flour
  • 250 g Spinach (Palak) or Methi (Fenugreek leaves) chopped
  • 3 – 4 green Chilies (chopped)
  • 2 Onions (chopped finely)
  • 1 inch Ginger
  • 1/2 cup Coriander leaves (finely chopped)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 2 tbsp Oil
  • 1 tsp Sugar
  • A pinch of Asafetida
  • Salt and Pepper to taste


  • Mix all the ingredients together and use warm water to prepare dough.
  • Grease a tava or a flat pan. Press the dough on it to form a roti.
  • Apply a little oil on hand to press the roti.
  • Cook one side of the roti, turn it over and pour a teaspoon of oil. Cook it till golden brown.
  • Remove and serve it .


How To Make Zunka


  • 1 cup Gram Flour/ Besan
  • 1 Onion (chopped)
  • 2 Tomatoes (chopped)
  • 3-4 Green Chilies (chopped)
  • 3 Garlic Cloves (chopped)
  • 2 tbsp Oil
  • Salt (to taste)
  • ¼ tbsp Red Chili Powder
  • ¼ tbsp Turmeric Powder
  • 2 tbsp Coriander Leaves (finely chopped)
  • A pinch of Asafoetida
  • 1 tsp Mustard Seeds
  • 2 glasses Water


  • Heat oil in a pan and splutter mustard seeds.
  • Add garlic and onion. Saute until the onions turn light brown.
  • Add turmeric and green chilies.
  • Add tomatoes and fry for 2-3 minutes.
  • Pour in the water and rest of the ingredients, stirring continuously.
  • Cover and bring to a boil.
  • Remove the cover and simmer for 4-5 minutes, stirring occasionally.
  • Remove from heat and garnish with coriander leaves.


Moong Dal Pandoli


  • 1 cup Split Green Gram (green moong dal)
  • 2 tsp Green Chili-Ginger Paste
  • 1 tbsp Fruit Salt
  • Salt (to taste)
    For Tempering
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds (jeera)
  • 1/2 tsp Asafoetida (hing)
  • 1 tsp Oil


  • Wash green gram and then soak it in water, for atleast four hours. Now, grind it to make a paste, adding ¼ cup of water.
  • Add fruit salt, salt and green chili- ginger paste to it and mix well.
  • Take a pan and heat the oil in it.
  • Add mustard seeds, cumin seeds and asafetida to it.
  • When the mustard seeds start to crackle, add this tempering to the grounded dal paste and mix well.
  • Now, take the idli moulds and put the mixture in it.
  • Steam for 5- 7 minutes.
  • Serve with chutney.

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