Ganesh Chaturthi 2018: From modak to kheer, desserts you can make this festival

Barfi Modak Barfi Modak Ingredients Kaju paste 125gm Khoya 100gm Sugar 100gm Elaichi 2gm Pista overwhelmed 25gm Silver Barak 1no Almond slice fine 10gm Pista slice high-quality 10gm Milk 300ml Ghee 100gm Kesar Procedure: Fry kaju paste in ghee. Then upload khoya, milk and cook till its thick. Add sugar, dry fruit and kesar. Put it in Modak mould and set it in chiller for one hour. Once it is set, serve it in a plate and garnish it with silver Barak, slice pista, almond and Kesar. Gehun ki kheer Gehun Ka Kheer Ingredients: Broken wheat a hundred and fifty gms Ghee 50 gms Raisin 50 gms Cardamom powder 2 gms Jaggery 50 Ml Cashew nut 100gms Milk 500ml Procedure: Heat ghee in a thick bottom non-stick pan; upload lapse and sauté till translucent and aromatic. Add raisins and sauté on excessive warmth. Add green cardamom powder and cashew nut and blend well. Add jaggery and mix properly and cook dinner for a minute. Add 1 cup water and cook dinner, stirring continuously for three-four mins. Reduce heat, add milk, step by step and maintain stirring till properly combined. Serve warm. Modak fried Modak Fried Ingredients: Grated coconut 2 hundred gms Jaggery one hundred gms Sugar 50 gms Rice flour two hundred gms Ghee Amul 450 gms Raisin 50 gms Salt pinch Cardamom powder 2 gms Nutmeg Powder 2 gms Procedure: For the stuffing Heat ghee in a pan. Add grated coconut, sugar, Jaggery (broken into small portions or grated), cardamom and nutmeg powder, Mix very well. Cook till all moisture from the sugar and Jaggery starts to dry. It takes about 10 to 15 mins for the aggregate to dry on low flame. Do now not overcook because it will harden up and lose its flavor. Stir each 2 to a few mins till itturns golden yellow. You can add more ghee if the stuffing turns into too dry. For the duvet Boil water. Add a pinch of salt and 1 tsp of ghee to the flour and mix it very well. Add 1 tsp of ghee in the boiling water. Add the dough to the boiling water. Lower warmness. Mix nicely. Cover the vessel preserve it for five minutes on low flame to let the rice prepare dinner. Knead the dough right into a easy paste without lumps. You want to knead it even as it's far nevertheless hot. You can also observe a few oil or ghee to your arms. If you experience the dough looks dry and hard, upload a few warm water and continue to knead until the dough turns easy. Making the Modaks Apply pinch of oil/ghee in your hands and make small balls of the dough. Flatten it to provide it the form of a katori or cone. Press the rims of the katori-shaped dough with mild stress at each 1 inch distance. The edges of the katori will now appear to be the petals of the flower. Put some stuffing within the katori and close the ends to offer them a form like clean figs or momos. Heat desi ghee in kadai. Place all the modak inside the kadai and deep fry it on slow flame. Golden coloration even on all facets. Your scrumptious modaks are ready to be served. Steamed Modak Steamed Modak Ingredients: Grated coconut two hundred gms Jaggery a hundred gms Sugar 50 gms Rice flour two hundred gms Ghee 50 gms Raisin 50 gms Salt pinch Cardamom powder 2 gms Nutmeg Powder 2 gms Procedure: For the stuffing Heat ghee in a pan. For the quilt Making the Modaks Take a leaf of banana or a tender cloth like muslin, and practice bit oil/ghee on it and region it inside the steamer pan. Place all the modaks on the leaf or cloth and near the lid. Steam it for five to six mins and flip off the flame. Your delicious modaks are prepared to be served. Dailyhunt https://justpaste.it/5loy4