5 Maharashtrian Dishes To Make For Lord Ganesha On Ganesh Chaturthi

Ganesh Chaturthi, one of the most cherished festivals in Maharashtra, is celebrated with great devotion and enthusiasm. This festival honors Lord Ganesha, the remover of obstacles and the god of wisdom, prosperity, and good fortune. As part of the festivities, devotees prepare a variety of delicious Maharashtrian dishes to offer to Lord Ganesha, who is known for his love of good food. Here are 5 traditional Maharashtrian dishes you can make for Lord Ganesha on Ganesh Chaturthi.

Ingredients of Modak (Ukadiche Modak)

1 cup rice flour
1 cup water
1 tsp ghee
A pinch of salt

For the Filling:

1 cup grated coconut (fresh)
1 cup jaggery (grated)
1/4 tsp cardamom powder
1 tsp poppy seeds (optional)

How to Make Modak (Ukadiche Modak)

To prepare Modak, begin by boiling water in a pan with a pinch of salt and a teaspoon of ghee. Once the water reaches a rolling boil, reduce the heat, add the rice flour, and mix quickly to avoid lumps. Cover the pan with a lid and let it sit for a minute before turning off the heat. Allow the dough to cool slightly, then knead it into a soft, smooth ball, covering it with a damp cloth to retain moisture. For the filling, cook grated coconut and jaggery together in a pan over medium heat until the jaggery melts and the mixture thickens. Add cardamom powder and poppy seeds (if desired), then allow the filling to cool. To shape the Modaks, take a small portion of the dough, flatten it into a disc, and place a spoonful of the filling in the center. Carefully gather the edges of the dough and pinch them together to form a conical shape. Once all the Modaks are shaped, steam them in a greased steamer for 10-12 minutes on medium heat. Allow them to cool slightly before serving.

# Puran Poli

Ingredients of Puran Poli

1 cup chana dal (split Bengal gram)
1 cup jaggery (grated)
1/4 tsp cardamom powder
1/4 tsp nutmeg powder
2 cups whole wheat flour
2 tbsp ghee (clarified butter)
Water as needed
A pinch of salt

How to Make Puran Poli

To make Puran Poli, start by preparing the dough. In a bowl, combine whole wheat flour with a pinch of salt and a tablespoon of ghee, gradually adding water to form a soft dough. Cover the dough and set it aside. For the filling, rinse and cook chana dal in a pressure cooker until soft. Drain any excess water and mash the cooked dal. In a pan, combine the mashed dal with grated jaggery and cook over medium heat until the mixture thickens. Add cardamom and nutmeg powders for flavor, then let the mixture cool. Divide the dough and the filling into equal portions. Roll out a portion of the dough into a small disc, place a portion of the filling in the center, and carefully close the edges. Gently roll out the stuffed dough into a thin flatbread. Cook the Puran Poli on a hot griddle, applying ghee on both sides until it turns golden brown. Serve warm with a dollop of ghee.

# Sabudana Khichdi

Ingredients of Sabudana Khichdi

1 cup sabudana (tapioca pearls)
1/2 cup roasted peanuts (coarsely ground)
2 medium potatoes (boiled and cubed)
2 green chilies (chopped)
1 tsp cumin seeds
1 tbsp ghee or oil
Salt to taste
1 tsp lemon juice
Fresh coriander leaves (chopped) for garnish

How to Make Sabudana Khichdi

For Sabudana Khichdi, begin by rinsing the sabudana under running water until the water runs clear, then soak them in just enough water to cover them for 4-6 hours or overnight. Drain any excess water and mix the soaked sabudana with ground peanuts and salt. Heat ghee or oil in a pan, add cumin seeds, and let them splutter. Add chopped green chilies and sauté for a minute before adding boiled and cubed potatoes. Sauté the potatoes until lightly golden, then add the sabudana mixture. Cook on medium heat, stirring occasionally, until the sabudana turns translucent. Finish with a squeeze of lemon juice and garnish with fresh coriander leaves before serving hot.

# Shreekhand

Ingredients of Shreekhand

2 cups thick yogurt (hung curd)
1/2 cup powdered sugar (adjust to taste)
1/4 tsp cardamom powder
A few strands of saffron (soaked in 1 tbsp warm milk)
1 tbsp chopped nuts (almonds, pistachios)
1/4 tsp nutmeg powder (optional)

How to Make Sabudana Khichdi

To prepare Shreekhand, start by making hung curd. Place thick yogurt in a muslin cloth and hang it for 4-5 hours or overnight to drain the whey. Once the yogurt is thickened, transfer it to a mixing bowl. Add powdered sugar, cardamom powder, and saffron milk, and mix until smooth and creamy. Stir in chopped nuts, such as almonds and pistachios, and nutmeg powder if desired. Chill the Shreekhand in the refrigerator before serving to enjoy its rich and refreshing flavor.

# Aluwadi (Patra)

Ingredients of Aluwadi (Patra)

10 large colocasia (taro) leaves
1 cup besan (gram flour)
1 tbsp tamarind paste
1 tbsp jaggery (grated)
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
Water as needed
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
A pinch of asafoetida (hing)

How to Make Aluwadi (Patra)

To make Aluwadi, begin by preparing the besan mixture. In a bowl, combine besan with tamarind paste, grated jaggery, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Gradually add water to make a thick paste. Wash and dry the colocasia leaves, removing any thick veins. Spread the besan mixture evenly on the back of each leaf. Stack 3-4 leaves on top of each other, starting with the largest leaf, and roll them tightly from the bottom to the top to form a cylindrical shape. Repeat the process with the remaining leaves. Steam the rolls for 15-20 minutes, then allow them to cool before slicing into pinwheels. Heat oil in a pan, add mustard seeds, sesame seeds, and a pinch of asafoetida, and then add the sliced Aluwadi. Shallow fry until the pieces are golden brown on both sides. Serve hot as a flavorful snack or appetizer.