![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/thanjavur-ganesha.png\" "\\"\\"")
<\/p>\n<\/p>\n
Lord Ganesh is very fond of Krishna prasadam, and this is why a long list of recipes is prepared on the occasion of Ganesh Chaturthi.<\/p>\n
It is said that if you want to please Lord Ganesh, all you have to do is offer him his favourite dishes. Prepare these delicacies and offer it to Lord Krishna and then to Lord Ganesh before relishing it.<\/p>\n
Moong dal halwa<\/span><\/p>\n Ingredients Method Sundal<\/span> Chana dal \u2013 \u00bd kg Method:<\/p>\n Soak chana dal for at least eight hours. Kayi Kadubu<\/span><\/p>\n Kayi kadubu is a traditional sweet dish of Karnataka. Kayi Kadubu is steam cooked. It is usually prepared during Nagarapanchami and Ganesh Chaturthi.<\/p>\n Ingredients: 1 cup rice Method: Modak<\/span><\/p>\n Modak is a famous Indian sweet prepared especially for Ganesh Chaturthi.<\/p>\n Ingredients: For the stuffing: Make small balls of dough and roll it, let the diameter be 3-4 inches. Take oil in a kadai and deep fry the Modaks till brown. Serve it hot or cold.<\/p>\n Puran Poli<\/span><\/p>\n Ingredients: For the filling:<\/p>\n 1 cup tuvar dal For the dough:<\/p>\n 2 cups whole wheat flour For the serving: Ghee<\/p>\n Method:<\/p>\n For the filling:<\/p>\n 1. Wash and pressure cook the dal in 1 \u00bd cups of water. For the dough:<\/p>\n 1. Combine the flour and oil and knead into a soft dough using water. How to proceed:<\/p>\n 1. Roll out one portion of the dough into a three inch diameter circle. Milk Cake<\/span><\/p>\n A rich cake made with thickened milk.<\/p>\n Ingredients: 2 liters full fat milk For the garnish:<\/p>\n 5 almonds, slivered Method:<\/p>\n 1. Pour the milk in a heavy bottomed non-stick pan and bring to a boil. Amrit Peda<\/span><\/p>\n Mava pedas stuffed with pistachios.<\/p>\n Ingredients: 1 cup grated khova For the garnish: 2 to 3 slivered pistachios<\/p>\n Method:<\/p>\n 1. Combine the khova and powdered sugar in a heavy bottomed pan and cook on a low flame, while stirring continuously till the sugar dissolves and the moisture has evaporated. Lord Ganesh is very fond of Krishna prasadam, and this is why a long list of recipes is prepared on the occasion of Ganesh Chaturthi. It is said that if you want to please Lord Ganesh, all you have to do is offer him his favourite dishes. Prepare these delicacies and offer it to Lord […]<\/p>\n","protected":false},"author":6,"featured_media":4246,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-4224","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-festival-recipes"},"_links":{"self":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/4224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/comments?post=4224"}],"version-history":[{"count":8,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/4224\/revisions"}],"predecessor-version":[{"id":6293,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/4224\/revisions\/6293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media\/4246"}],"wp:attachment":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media?parent=4224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/categories?post=4224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/tags?post=4224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/Moong-Dal-Halwa1.png\" "\\"\\"")
\n1\u00bd cup moong dal, soaked
\n\u00be cup mawa, well crumpled
\n1 cup sugar
\n1\u00bd liter milk
\n\u00bd tsp saffron, soaked in a little milk
\n5 cardamoms, powdered
\n6 tbsp ghee<\/p>\n
\nGrind the moong dal coarsely. Heat the ghee and fry the dal till golden in colour.
\nAdd milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and mawa are well blended.
\nMake sugar syrup of one thread consistency and add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. Top with thin slivers of blanched almonds.<\/p>\n
\nIngredients:![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/Sundal.png\" "\\"\\"")
<\/p>\n
\nRed chilies – 5
\nCurry leaves \u2013 a few
\nShredded coconut – 5 tablespoons
\nMustard seeds – for seasoning
\nOil – for seasoning
\nSalt – to taste<\/p>\n
\nPressure cook it with a little salt.
\nHeat oil in a pan.
\nSeason mustard seeds.
\nAdd curry leaves, red chilies, shredded coconut, salt and the cooked chana dal.
\nMix well and serve.<\/p>\n![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/Kayi-Kadubu.png\" "\\"\\"")
<\/p>\n
\n\u00bd cup coconut, grated
\n1 cup jaggery, powdered
\n1 tsp cardamom powder<\/p>\n
\n1. Soak the rice overnight in enough water. Drain out the water thoroughly and powder it in a mixer. The powder should be very fine.
\n2. Boil 1 \u00bd cups of water in a kadai. To this, add the rice powder and stir continuously to form a single dumpling.
\n3. Remove from stove and knead well, like chapati dough.
\n4. Make small balls and roll them out into chapati like circles.
\n5. Place about 2 tsps of filling in the centre and fold the rice chapati. Seal the ends with the help of some water.
\n6. Place the kadubu prepared above on a plantain leaf and steam cook for about 7-9 minutes.
\nFor the Filling:
\n1. Mix jaggery and coconut in a kadai and place on stove over low heat.
\n2. Stir continuously until the jaggery melts and blends well with the grated coconut. You can adjust the quantity of jaggery according to your taste.
\n3. Add elaichi powder and remove from stove.<\/p>\n![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/Steamed-Modak.png\" "\\"\\"")
<\/p>\n
\n\u00bc kg coconut (grated)
\n\u00bc kg jaggery
\n1 \u00bd tbps sesame
\n1 tbsp ghee
\nFor Modak covering
\nMaida 400 gm
\n3 tbps oil
\nSalt to taste
\nMethod:
\nMake soft dough of the flour by adding oil and salt.
\nHeat ghee in a vessel; add jaggery, coconut and sesame seeds. Keep stirring continuously on medium flame. The jaggery dissolves and a sticky solution is formed. Leave it to cool for 30 minutes.<\/p>\n
\nPut 1 tbsp of the above stuffing in the dough and pack it by taking all the corners up giving it a shape like a cone on top. This is called modak.<\/p>\n![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/Puranpoli1.png\" "\\"\\"")
<\/p>\n
\n1 cup sugar
\nA few strands of saffron
\n\u00bd teaspoon cardamom powder (elaichi)
\n\u00bc teaspoon nutmeg powder (jaiphal)
\nA pinch of mace powder (javantri)
\n2 tablespoons ghee<\/p>\n
\n2 tablespoons oil<\/p>\n
\n2. Drain any excess water and keep aside.
\n3. Heat the ghee in a pan; add the dal and sugar and cook till the mixture thickens, stirring continuously.
\n4. Dissolve the saffron in a little water by rubbing.
\n5. Add the cardamom and nutmeg powders, mace powder, saffron liquid and mix well.
\n6. Cool, divide into 12 to 15 portions and keep aside.<\/p>\n
\n2. Divide into 12 to 15 portions and keep aside.<\/p>\n
\n2. Place a portion of the filling mixture and fold the edges of the dough over the filling.
\n3. Pinch the edges together to seal the filling in.
\n4. Flatten the dough and roll again into a four inch diameter circle.
\n5. Cook on a tava over a medium flame till golden brown in colour on both sides.
\n6. Repeat for the remaining dough and filling.
\n7. Smear with ghee and serve hot.<\/p>\n![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/Milk-cake-topped-with-almonds.png\" "\\"\\"")
<\/p>\n
\n\u00bc teaspoon alum
\n100 grams sugar
\n40 grams ghee<\/p>\n
\nWhipped cream<\/p>\n
\n2. Add the alum and mix well.
\n3. Simmer till the milk reduces to half, stirring continuously.
\n4. Add the sugar and increase the flame stirring continuously, till the sugar has dissolved.
\n5. The mixture may appear curdled, but continue to simmer and stir till it thickens and resembles khova.
\n6. Keep stirring on a high flame till all the liquid evaporates.
\n7. Add the ghee and mix well.
\n8. Meanwhile, grease an 8 inch diameter cake tin and decorate the base with the slivered almonds.
\n9. Pour the hot milk cake mixture on it and cover with aluminum foil.
\n10. Cool to room temperature and then chill.
\n11. Upturn the cake onto a serving plate.
\n12. Garnish with whipped cream and almonds.<\/p>\n![\"\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/09\/amrit-peda.png\" "\\"\\"")
<\/p>\n
\n\u00bc cup powdered sugar
\n\u00bc teaspoon cardamom powder
\n\u00bc cup pistachios, blanched, peeled and chopped
\nA few saffron strands<\/p>\n
\n2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
\n3. Divide the mixture into two portions, 2\/3 and 1\/3.
\n4. In the 1\/3 mixture, add the pistachios and mix well.
\n5. In the 2\/3 mixture, add the saffron strands and mix well.
\n6. Divide the pistachio mixture into eight equal portions and shape into even sized balls.
\n7. Divide the saffron mixture into eight equal portions and shape into even sized balls.
\n8. Stuff each saffron round with the pistachio round and seal the edges completely.
\n9. Make designs on the peda using a toothpick.
\n10. Garnish with slivered pistachios.<\/p>\n","protected":false},"excerpt":{"rendered":"