A Jumbo Offering for Ganpati Bappa

Call him by any name, Ganapati, Vinayaka, Vignaharta, he is everyone’s favourite deity, and it’s time for him to visit our homes. Lord Ganesha’s birth is marked by celebrations and, most importantly, the offering of various sweets. There are mythological stories about Ganesha and his favourite sweets.

By offering bhog during the 10-day festival, one expresses devotion towards Ganesha. Festivals in India bring back the joy of making recipes passed down through generations. So here the chefs have shared Bappa’s favourite traditional sweets, which you can whip up at home this Chaturthi!

Modak

Modak is considered Ganesha’s favourite sweet, and it’s said that offering Modak to him removes obstacles from one’s life. “Modak is inseparable from Ganesh Chaturthi in Maharashtra. In Tamil Nadu, it becomes Kozhakattai, in Karnataka, it is Kadubu, and in Andhra Pradesh, it is Kudumulu. Local ingredients and traditions shape each version, yet they all carry the same emotion of devotion to Bappa. It’s beautiful how a single sweet takes on a new avatar and retains the same essence. It’s about the joy of togetherness and indulging in festive sweets,” says Sanjeev Kapoor, celebrity chef and author.

From mawa and dry fruit Modak to chocolate variations for children and even adaptations with oats or ragi for the health-conscious, every version reflects how tradition can adapt to contemporary tastes. “The classic steamed Modak holds a special place. It is an art that requires patience, practice, and skill passed down through generations. Modak embodies the spirit of faith and love. It's the power of food, the ability to preserve culture while embracing change,” adds Chef Kapoor.

Kheer, payasam, Palathalikalu

On the occasion of Ganesh Chaturthi, several types of sweet milk treats are made, such as rice or Makhana kheer, Palathalikalu, rice, Pala Undrallu, etc. “In Coastal Andhra and Telangana, the star prasadam is Palathalikalu, a sweet of rice flour sticks simmered in milk, with jaggery, and flavoured with cardamom, symbolising prosperity, and sweetness”, says Padmini Lakkimsetty, blogger based in Bengaluru, who shares her recipes on Instagram @the_aromatic_plate.

Laddus

Laddu is another favourite sweet of Ganesha. He is often depicted holding it in his hands. Churma laddu, besan laddu, boondi, wheat laddus, etc., all loved by Ganpati! “Celebrated across cultures, each region brings its unique touch to the beloved laddu. South Indians prepare Ukkarai and Narkel laddus, while the North delights in motichoor. Today’s laddus blend wellness with tradition, featuring millets, gluten-free grains and vegan ingredients. These modern twists cater to diverse dietary needs and preserve the spirit of devotion in prasad,” states Sous Chef Ishita Shah, Jio World Convention Centre, Mumbai.

Sumptuous bhogs are made to please the Lord’s taste buds. Other sweets such as Puran Poli and Shrikhand are also served to the elephant-headed God. So, make this festival special with traditional treats and enjoy it with loved ones.

Sweet Offerings

• Steamed modak (ukdiche modak) are classic, but there are versions of mawa, chocolate, oats, dry fruit and ragi modaks

• Several types of sweet milk treats are made, such as rice or Makhana kheer, Palathalikalu, rice, Pala Undrallu

• Churma laddu, besan laddu, boondi, wheat laddus, Puran Poli and Shrikhand are served to the elephant-headed God

• South Indians prepare Ukkarai and Narkel laddus, while the North delights in motichoor.

Bhog Time

Several celebrities love offering and eating Ganpati Bappa’s sweets:

• Sachin Tendulkar loves Ukdiche Modak with hot ghee

• Superstar Rajinikanth is fond of paal payasam

• Shraddha Kapoor is crazy about Modak. She captioned a reel on Insta saying: “Ek saal ka Modak quota done dona done.”

• MS Dhoni and his daughter (Ziva) are fond of besan laddus

• Mrunal Thakur cannot resist a Modak. She posted: “This Modak was crying in the corner, so I had it. That’s it!

Desserts For Bappa

Coconut Laddu (Courtesy: Sous chef Ishita Shah, Jio World Convention Centre)

Ingredients

• 2 cups grated coconut (fresh or desiccated)

• 1 cup condensed milk

• 1/4 tsp cardamom powder

• 1 tbsp ghee (optional)

Method

1. Heat the pan, add ghee and grated coconut.

2. Sauté for 2 mins (if using fresh).

3. Add condensed milk and cook until the mixture thickens. Stir in cardamom powder.

4. Once it cools, grease palms with melted ghee and roll into small balls.

Pala Thalikalu (Courtesy: Padmini Lakkimsetty Instagram @the_aromatic_plate)

Ingredients

• Rice flour – 1 cup

• Water – 1 cup (for dough)

• Jaggery – 2 tbsp for dough

+ 1 cup (for milk)

• Ghee – 3 tbsp (1 tsp for dough,

rest for final)

• Milk – 1 litre

• Cardamom powder – ½ tsp

• Grated coconut – 2 tbsp (optional)

• Pinch of salt

Method

1. Boil 1 cup of water with 1 tsp of ghee and 2 tbsp of jaggery, melt, and strain.

2. Add rice flour, mix, rest, and knead into

smooth dough.

3. Roll into 2-inch sticks thalikalu (like noodles), or use the janthikalu press with a big-holed disc directly into milk.

4. Boil milk, add thalikalu, and cook till soft.

5. Melt jaggery with ¼ cup water, strain, add to milk, and simmer gently.

6. With leftover dough: add some water, pour it into the milk to thicken the consistency.

7. Add cardamom powder, coconut and ghee.

Boondi Laddu

Ingredients

• 1 cup gram flour

• 3/4 cup sugar

• 1/2 cup water (for syrup)

• A pinch of cardamom powder

• 1 tbsp cashews/raisins

• Ghee /oil for frying

Method

1. Mix besan with water to make a smooth, flowing batter.

2. Heat oil/ghee. Pour batter through a perforated ladle to make

tiny boondis. Fry until light golden. Drain.

3. Boil sugar with water till it reaches 1-string consistency. Add cardamom.

4. Add fried boondi and nuts to the syrup. Mix well. Let it absorb for 10 minutes.

5. When warm, shape into ladoos

Ukdiche Modak (Courtesy: Chef Sanjeev Kapoor)

Ingredients

• 2 cups Basmati rice flour

• 1½ tbsps. + 1 tsp ghee + as required

• 2 tsps. poppy seeds

• 1 cup scraped fresh coconut

• ¾ cup chopped jaggery

• One piece of nutmeg

• ¼ tsp green cardamom powder

Method

1. For stuffing, heat 1½ tbsps. Ghee, add poppy seeds, coconut and mix well. Add jaggery and cook for 2 minutes. Grate nutmeg and add cardamom powder.

2. Take the pan off the heat and let it cool.

3. Add 2 cups of water to a pan. Add salt and remaining ghee. Once the water boils, add the rice flour and mix well.

4. Cover and cook on low heat for 5 minutes. Take the pan off the heat and set it aside for 10 minutes.

5. Place a piece of muslin cloth on a plate and transfer the rice mixture onto it. Gather the edges of the muslin cloth and knead the mixture.

6. Then, transfer the dough into a plate, dip your palms in water and ghee alternately and knead to a smooth dough.

7. Divide the dough into twelve equal portions and shape them into balls. With wet palms, spread each ball to form a three-inch bowl. Press the edges to reduce the thickness.

8. Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.

9. Dip the base of the modak in water and place it in the steamer. Place some saffron strands on each Modak and steam for 10 minutes.