GANESH CHATURTHI SPECIAL RECIPES

FOOD
Life&More
August 26, 2025
0
6 minutes read

GANESH CHATURTHI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

SEVIYA KHEER

Ingredients Quantity
Vermicelli 100 gm
Ghee 1 tbsp.
Raisins 4 tbsp.
Sliced Almonds 4 tbsp.
Full Cream Milk 2 1/2 cups
Sugar 1/2 cup
Powdered Cardamom 1/2 tsp.

Method

Break vermicelli into finger sized pieces.
Take a thick bottom saucepan and add vermicelli, raisins, almonds and put it on low heat while stirring continuously. Keep heating until it gets light brown.
Then, add milk. Stir well and bring the heat to medium, Bring it to boil.
Then simmer vermicelli, add sugar and cardamom and further heat for a minute. Turn off the heat
Serve either Hot or chilled

SABUDANA TIKKI

Ingredients                                        Quantity
Sabudana (sago)                                   250 gm
Potato, boiled and peeled                     100 gm
Peanuts roasted & crushed                  50 gm
Ginger, finely chopped                         10 gm
Green Chili, finely chopped                 10 gm
Coriander green finely chopped 10 gm
Cumin powder 5 gm
Salt as per taste
Black Pepper powder as per taste
Desi Ghee/ Ref oil 50 ml

Method

Soak sabudana in a large bowl for at least ½ hr, then squeeze water from sabudana and keep aside.
Take another large mixing bowl, add boiled and grated potato, add peanuts, ginger, Chili, coriander leaves, cumin powder, salt and black pepper. Combine, mix well.
Now, prepare small flat patties. Roast the sabudana tikki (patties) on medium hot tawa. Spread few tsp of ghee, for even roasting. Flip over once one side turns golden brown.
Spread ghee again and roast both sides to golden and crisp.
Finally, serve sabudana tikki with choice of your chutney.

STRAWBERRY CHOCOLATE MODAK

Ingredients Quantity
Sooji/ Samolina ¼ cup
Ghee 1 tbsp
Milk Powder 1 cup
Strawberry Paste/
Melted strawberry chocolate/ strawberry syrup 1 tsp
Chocolate paste/ melted chocolate/ chocolate syrup 2 tbsp
Finely chopped dry nuts like kaju, kishmish, chironji 2 tbsp
Ghee ½ tsp

Method

Heat 1 tsp ghee in a pan
Add sooji to the ghee and roast on low heat. Until the sooji cooks completely, but it should not change the colour
Then add milk powder and mix well, cook for 2 minutes
Then add strawberry paste and mix well, cook for 2 more minutes.
Now add milk and mix nicely, cook on low heat, stirring continuously, until the mixture becomes like a dough. Let the mixture cool down
In a mixing bowl, combine chocolate paste and chopped dried nuts, mix well.
Now, make equal sized balls from the strawberry dough
Flatten each ball and place some chocolate mixture in the center
Place each ball in modak mould and press it
Modak is ready to be served. Garnish with chocolate syrup and dry nuts. Enjoy!

ANJEER KI TIKKI

Ingredients Quantity
Anjeer (fig) 50 gm
Potato (Boiled) 200 gm
Chilli Green (chopped) 2-3
Fresh Coriander (chopped) 25 gm
Garam Masala 3 gm
Chaat Masala 4 gm
Cumin powder 4 gm
Roasted channa powder 20 gm
Salt as per taste
Refined Oil 100ml

Method:

Take figs and soak into warm water until soft
To make filling, take soaked figs, add chopped finely, fresh coriander, green chili and pinch of salt, mix well all together. Now filling is ready
Take boiled potato, mash and add garam masala, cumin powder, chaat masala, fresh coriander, green chili, salt and roasted channa powder. Mix well to prepare dough. Make small balls/ tikki from dough.
Put one tablespoon of anjeer filling in the ball and flatten each balls
Take nonstick pan, add cooking oil and heat the oil for shallow frying. Put flatten balls/ tikki one by one in the pan.
Fry until turn brown. Tastes well when served with mint chutney and tamarind chutney or as per your choice.