Festive season is here. There is light, music, dance, fun and frolic everywhere. Lord Ganesha is welcomed with great fervor and as long as he stays the celebrations continue.
A great part of all this celebration is food and who can deny sweets in this atmosphere. While modak remains to be the all-time favorite and a must for this occasion there are other treats to be enjoyed too.
Sweets maid with maida for Ganesh Chaturthi tend to bring about a variety in the sweet flavors of the festival. Given here are some maida made sweets that you too can try this season.
A crispy maida covering and a sweet filling is what karanji all about. This semi-circle shaped sweet is enjoyed by one and all. To make karanji you will need:
For the covering
• Maida or all-purpose flour - 1 cup
• Rava or semolina - ¼ cup
• Ghee or clarified butter - 2-3 tablespoons
• Cold water to knead
For the stuffing
• Dry coconut grated - 1 cup
• Mawa - ¼ cup
• Powdered sugar - 1 cup
• Cardamom powder - ½ tsp
• Raisins and crushed nuts - ¼ cup
• Oil for frying
- We first prepare the stuffing. In a thick bottom pan, keeping
the heat very low, cook the mawa.
- Cook till the mawa turns pink and gives off fat. Remove from heat and mix all the other ingredients. Set aside.
- For the covering mix the flour and rawa in a deep mixing bowl.
Add the ghee and rub between fingers.
- It should resemble bread crumbs. Add enough water to make
a stiff dough.
- Adding cold water ensures added crispness. If you do not have cold water normal water will also do.
- Heat enough oil in a wok to deep fry karanjis. Take small lemon
sized ball of dough and roll into a thin circle.
- Place a little more than a teaspoon of the stuffing mix in half the circle.
- Apply a little water along the edge of half the circle and fold
over to seal edges.
- The karanji will now take shape. You can give the edge design by hand or use a mold to do so.
- Deep fry in hot oil. How much to fry is your choice. Some like it white while some like it a bit golden in color.
It has to modak one way or the other but this is one of the maida made sweets for Ganesh Chaturthi. While the covering of this modak is similar to the karanji it is the filling that makes a difference. Since the recipe for the stuffing is already discussed let us go straight to the filling.
- Dry grated coconut - 1 cup
- Jaggery or sugar - ½ cup
- Ghee - 2 teaspoons
- Nutmeg powder - a pinch
- In a heavy bottom pan heat the ghee and add the jaggery and
coconut. Stir continuously and cook to ensure even mixing of the
- Once the mix is even and a little thick add the nutmeg powder. Allow it to cool.
- Take a lemon sized ball of the maida dough and roll into a neat
- It should neither be too thick nor too thin.
- Place a teaspoon of the mix in the center and shape into modaks.
- Deep fry in medium hot oil. Make sure that the oil is neither
too cold nor too hot.
- If cold it will soak up a lot of oil and not cook
- If too hot the surface will become dark brown but the inside will remain uncooked.
- When evenly browned on all sided take out with a slotted spoon and place on an absorbent kitchen towel.
- Crispy and hot sweet centered fried modaks are ready to be relished.
This is a very typical Maharashtrian and Gujrati dish but savored by all across India. This is also one of the dishes made to welcome the Lord Ganesha. Puran poli can be made using maida or whole wheat flour but as we all know taste of maida does make a difference. So let us make puran poli with a maida covering.
For the covering you will need:
- Maida - 2 cups
- Salt to taste
- Ghee - 1 tablespoon
For the stuffing you will need:
- Bengal gram or chana dal - 1 cup
- Jaggery cut into small pieces or sugar - ¼ cup
- Cardamom powder - ¼ teaspoon
- Ghee for cooking
- Soak the Bengal gram for 4-5 hours.
- Drain the soaked dal, add 4-5 tablespoons of water and cook in
a pressure cooker.
- It would be best if you turn of the heat after one whistle.
- Heat a tablespoon of ghee in a heavy bottom pan and add the
jaggery and dal.
- Mix very well to ensure an even mixture. Add the cardamom
powder and cook a little more.
- When almost dry turn off the heat and allow the mix to cool.
- In the meantime prepare the covering. Mix maida and salt. Add
the ghee and rub between fingers.
- Now add warm water to make a soft dough. The dough should be even and soft.
- Try to keep the consistency of the dough is similar to that of
- This will ensure that the cover and stuffing stay together and there are no cracks and tears.
- When the stuffing mix has cooled grind the entire thing in a mixer to get a smooth stuffing.
- Take a small ball of the dough and form a cup shape in your
- Put enough stuffing in the cup and seal the edges. Flatten between palms and roll out into a neat paratha.
- Cook on a pre-heated griddle on a low heat. Ensure both sides are evenly browned.
This may sound like a meal but is one of the sweets made with
maida for Ganesh
Have a happy and mouthwatering festive season. Ganpati bappa morya!