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Feast at its best

Savour the festival flavour in its delectable form

Photo: K. Ramesh Babu

CELEBRATE GANESH Chaturthi with some traditional sweets. These easy to follow recipes are any gourmet's delight.


Coconuts - 2
Jaggery or sugar powder - cup
Cardamom - 6-10
Rice, pounded - 3 cups
Salt to taste
Gingelly oil - 1 tsbp

Method: Wash rice thrice and soak for three hours. Sun dry the rice, turning it occasionally and grind into flour. Coconut filling:

Grate the coconut and keep it aside. Powder jaggery and add water. Heat the mixture till jaggery dissolves and the syrup thickens.

Now add grated coconut to it and keep stirring over a slow fire till the water is fully absorbed and the filling becomes sticky.

Remove from the fire and add powdered cardamom to it and let it cool. Take equal quantities of flour and water. Boil water with salt and gingelly oil.

Add flour simultaneously little by little and keep stirring so that lumps do not form. Spread the rice paste on a soaked and rinsed cloth over a plate.Divide it into equal portions and stuff it with the coconut filling and press them between your palm and fingers and steam it for 10 minutes.


To be served garnished with grated coconut.



Khoya - 50 gms
Coconut, grated - 30 gms
Almonds, chopped - 1 tbsp
Pistachios, chopped - 1 tbsp
Raisins - 1 tbsp
Maida - 100 gms
Ghee - 30 gm
Water -40 ml
Oil for frying
Sugar - 40 gms

Method: Knead maida, water and ghee to form a stiff dough. Grate the khoya and mix it with grated coconut, chopped almonds, sugar and pistachios, and raisins. Divide the dough into 10 equal parts and rollt.

Stuff them with the above filling and mould them into the shape of half moon.

Deep fry them in moderate hot oil till they are golden brown in colour.


To be served at room temperature sprinkled with castor sugar or dipped in thick sugar syrup.

Til ke laddu

Khoya -100 gms
Sugar - 70 gms
Green cardamom -1 tbsp
White sesame seeds - 60 gms
Saffron -1 pinch

Method: Slightly roast the white sesame seeds and coarsely grind it.

Cook the khoya in a kadai for some time. Add the ground sesame seeds to the khoya along with sugar.

Add the cardamom powder and saffron and cook.

Let the mixture cool for some time. Make small balls of the laddus.


To be served at room temperature garnished with silver leaves.

Atte ke halwa


Flour - 100 gms
Sugar - 125 gms
Almonds slivers -1 tbsp
Pista slivers - 1 tbsp
Water - 250 ml
Ghee - 40 gms

Method: Cook the flour with ghee till it become light brown in colour. Dissolve water and sugar together in a bowl.

Add mixture to the above flour mixture along with almond and pista slivers.

Cook it till it thickens.


To be served hot, garnished with chopped pistachios and silver leaves.

Kuttu ki pakodi


Kuttu flour -100 gms
Salt -15 gms
Red chilly powder - 5 gms
Ginger, chopped - 1 tsp
Oil for frying
Water - 60 ml
Potato slices - 100 gms
Oil for frying
Sugar - 40 gms
Baking soda - 2 gms

Method: Make a thick batter of kuttu flour, salt, red chilly powder, chopped ginger, water and baking powder. Beat the better properly.

Dip the potato slices in the batter and deep fry them in oil till they are done.


To be served hot accompanied with mint chutney.


(The writer is Executive Chef at ITC Hotel Kakatiya Sheraton and Towers)

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