From Sweet To Savoury, 13 Recipes By Famous Chefs To Try This Ganpati Season!

Celebrate this Ganesh Chaturthi with an exquisite twist to your traditional festivities! Renowned chefs across India have crafted a delightful array of unique mithais and savoury dishes that will elevate your home celebrations to a new level. These recipes are a fusion of flavours, textures, and culinary artistry that will leave your taste buds tingling with delight. From delightful savouries by Chef Sanjeev Kapoor shared on his Audible podcast to artisanal modaks by Chef Altamsh Patel, every recipe is a masterpiece. Join us on a culinary journey as we explore these extraordinary Ganesh Chaturthi recipes, each carrying the signature touch of the culinary masters who crafted them. 

Best Ganesh Chaturthi Recipes To Try At Home

1. Mango Chilli Modak by Altamsh Patel, Executive Chef, Hilton Mumbai International Airport

Ingredients:

• 150 g Milk chocolate
• 50g Mango Pulp
• 3 g Red chilli flakes
• 2 g Edible gold dust

Method:

1. Heat mango pulp in a non-stick pan. Simmer it for some time on low heat.
2. Add dark chocolate to the hot mango pulp and chilli mixture and mix well, allowing the chocolate to melt until the mixture is smooth in consistency.
3. Melt milk chocolate using the double boiler method and keep it aside.
4. Stir the melting milk chocolate until smooth.
5. Pour the melted milk chocolate into Modak moulds.
6. Tap lightly and scrape off the excess chocolate using a scraper.
7. Refrigerate for 1 minute.
8. Pour the chocolate back into the bowl from the moulds, scrape off the excess, and refrigerate for 1 more minute.
9. Fill a piping bag with the prepared mango and chilli-chocolate ganache and pipe it into the moulds, leaving a little space. Refrigerate for 1 minute.
10. Pour the melted milk chocolate into the remaining space in the moulds, tap lightly, scrape off the excess, and refrigerate until fully set.
11. Demold, and brush edible gold dust on top of the modak.

2. Rajgire Ka Thepla by Chef Sanjeev Kapoor

Follow this easy recipe to make Ganesh Chaturthi celebrations more special.

Ingredients:

• 2 cups Rajgira flour
• Rock salt, to taste
• 1 inch of grated ginger
• 1 tsp. sesame seeds
• 2 green chillies, chopped
• 2 medium-sized potatoes, boiled and mashed
• 2 tbsp. yoghurt
• 3 tbsp. ghee
• 2 tbsp. freshly chopped coriander leaves

Method:

1. Start by placing rajgira atta in a mixing bowl and adding rock salt, ginger, sesame seeds, and green chillies to it.
2. Then, add mashed potatoes, yoghurt, 3 tablespoons of ghee, and finely chopped coriander leaves to the bowl. Gradually knead the mixture into a semi-soft dough, adding water as needed. Cover the dough and set it aside for approximately half an hour.
3. Next, divide the dough into ten to twelve equal portions. Roll each portion into round balls.
4. Dust them lightly with rajgira atta and flatten them into diskettes on a floured surface.
5. Heat a pan and cook the plas on both sides, using ghee as required for shallow frying.
6. Once cooked, serve the hot tortillas with a side of yoghurt!

3. Kesari Rice Ukdiche Modak by Maharaj Ganga Singh at Rasotsav

This modak recipe will add an authentic touch to the celebration.

Ingredients:

For dough:

• 100 g Rice flour: 
• 1 g Kesar (saffron)
• Salt
• 1 tsp Oil

For stuffing:

• Freshly grated coconut: 100 grammes
• Grated jaggery (gur): 80 grammes
• Roasted poppy seeds (Khus Khus and Posto): 20 grammes
• Green cardamom powder
• Nutmeg powder
• Ghee (butter)

Method:

1. Add Kesar to 100 ml of water and soak for two hours.
2. Add the kesari water to a non-stick pan and add one teaspoon of oil to it.
3. Bring the water to a boil and add the rice flour gradually, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid, and pour some water into the lid. Cook on low heat for three minutes.
4. Transfer the mixture to a large plate. Grease the palms of your hands with oil and knead the dough until it is completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
5. For the stuffing, add 1 teaspoon ghee to a pan and add grated coconut. Roast it until it is brown, and then add jaggery; ensure you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder, and nutmeg powder.
6. Divide the dough into ten equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
7. 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.
8. Heat sufficient water in a steamer. Place the kesari modak on a perforated plate in the steamer and steam for ten to twelve minutes.
9. Serve hot Modak on a haldi leaf or banana leaf and pour a dollop of pure ghee on it.

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4. Dry Fruit Mawa Modak by Altamsh Patel, Executive Chef, Hilton Mumbai International Airport

This year, take it up a notch with these amazing Ganesh Chaturthi special recipe.

Ingredients:

• 150 g Mawa
• 15 g Almonds
• 100 g Sugar
• 15 g Pistachios
• 3 g Green cardamom
• 1 g Saffron 

Method:

1. Heat a non-stick pan, add mawa and sugar, and stir on low heat until both mawa and sugar melt.
2. Add the soaked saffron and mix well. Add chopped nuts, mix, and cook until the mixture thickens.
3. Take the pan off the heat, transfer the mixture into a large bowl, and set aside to cool to room temperature.
4. Grease the Modak mould with some oil. Stuff it with a portion of the mixture and press gently.
5. Demold, arrange the modaks on a serving platter, garnish with pistachios, and serve.

5. Vanilla and Matcha Modak by Altamsh Patel, Executive Chef, Hilton Mumbai International Airport

If you love matcha, this yummy recipe is perfect for Ganpati 2023.

Ingredients:

• 150 g Milk chocolate
• 50 g White chocolate
• 10 g Matcha Green Tea Extract
• 2 g Vanilla Bean Pod

Method:

1. Add milk chocolate to the matcha green tea extract and vanilla bean pulp mixture and mix well, allowing the chocolate to melt until the mixture is smooth in consistency.
2. Melt milk chocolate using the double boiler method and keep it aside.
3. Stir the melting milk chocolate until smooth.
4. Pour the melted milk chocolate into Modak moulds.
5. Tap lightly and scrape off the excess chocolate using a scraper.
6. Refrigerate for 1 minute.
7. Pour the chocolate back into the bowl from the moulds, scrape off the excess, and refrigerate for 1 more minute.
8. Fill a piping bag with the prepared matcha green tea and vanilla pod pulp-chocolate ganache and pipe it into the moulds, leaving a little space. Refrigerate for 1 minute.
9. Pour the melted milk chocolate into the remaining space in the moulds, tap lightly, scrape off the excess, and refrigerate until fully set.
10. Demold and brush edible gold dust on top of the modak.

6. Chocolate Coconut Laddoo by Chef Puja Darshan

Choose this amazing recipe for a chocolaty indulgence this Ganesh Chaturthi.

Ingredients:

• 2 cups freshly grated coconut
• 1/2 cup condensed milk
• 100 g semi-sweet dark chocolate
• 1/4 cup melted white chocolate

Method:

1. Begin by dry roasting the grated coconut in a pan over low heat for approximately 3–4 minutes.
2. Grind the roasted coconut into a fine powder and set it aside.
3. Mix the ground coconut powder with condensed milk until well combined.
4. Shape portions of the mixture into round laddoos, using a touch of ghee on your palms to prevent sticking. Place the laddoos in the refrigerator for about 30 minutes to firm up.
5. While the coconut balls are chilling, melt dark chocolate for coating.
6. Remove the coconut balls from the freezer and, one at a time, dip each into the melted chocolate. Ensure they are evenly coated.
7. Gently tap off any excess chocolate and place the chocolate-coated balls on a sheet of parchment paper. Repeat the same coating process for the remaining laddoos.
8. Drizzle melted white chocolate over the chocolate-coated laddoos for an extra touch of flavour and decoration.
9. Chill the laddoos until the chocolate hardens (which should take 15 minutes), and enjoy tasting them!

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7. Dates and Orange Modak by Altamsh Patel, Executive Chef, Hilton Mumbai International Airport

Give the traditional modaks a hint of citrus with this great recipe.

Ingredients:

• 150 g Milk chocolate
• 50 g Dates
• 10 g Orange marmalade

Method:

1. Combine dark chocolate and orange marmalade and mix well, allowing the chocolate to melt until the mixture is smooth in consistency.
2. Melt milk chocolate using the double boiler method and keep it aside.
3. Stir the melting milk chocolate until smooth.
4. Pour the melted milk chocolate into Modak moulds.
5. Tap lightly and scrape off the excess chocolate using a scraper.
6. Refrigerate for 1 minute.
7. Pour the chocolate back into the bowl from the moulds, scrape off the excess, and refrigerate for 1 more minute.
8. Fill a piping bag with the prepared dates and orange marmalade-chocolate ganache and pipe it into the moulds, leaving a little space. Refrigerate for 1 minute.
9. Pour the melted milk chocolate into the remaining space in the moulds, tap lightly, scrape off the excess, and refrigerate until fully set.
10. Demold, and brush edible gold dust on top of the modak.

8. Ring Samosa by Chef Sanjeev Kapoor

Try this unique samosa recipe for a spicy kick this Ganesh Chaturthi.

Ingredients:

• 1/4 cup blanched green peas
• 3 medium potatoes, boiled and peeled
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 2 tsp. oil
• 1 tsp. finely chopped ginger
• 1 chopped green chilli
• Salt to taste
• 1/4 tsp. garam masala powder
• 1 1/2 cups refined flour (maida)
• 2 tablespoons ghee
• 1/4 tsp. carom seeds (ajwain)
• Green chutney to serve

Method:

1. Start by dry roasting coriander seeds and cumin seeds until they become fragrant, then coarsely grind them.
2. In a non-stick pan, heat some oil and add ginger and green chilli. Sauté for a few seconds, then add green peas and mashed potatoes. Mix well.
3. Add the coarsely ground spice mixture, salt, and garam masala powder. Mash the mixture using a masher.
4. Transfer the mixture onto a plate and allow it to cool to room temperature.
5. To prepare the dough, take 1 1/2 cups of refined flour on a plate. Add ghee, carom seeds, salt, and half a cup of water. Knead the mixture until it forms a stiff dough. Cover it with a damp muslin cloth and set it aside for 10–15 minutes.
6. For the slurry, take the remaining refined flour in a small bowl and add 3–4 tablespoons of water. Mix until a smooth paste is formed.
7. Grease your work surface lightly with oil. Take a portion of the dough and roll it into a thin sheet. Trim the edges to shape it into a rectangle.
8. Place a portion of the stuffing on the top side of the rolled sheet. Make vertical slits at regular intervals on the bottom side. Starting from the top, roll it down and bring the two edges together to form a ring, sealing it with the slurry.
9. In a kadai, heat enough oil. Carefully slide in the rings, a few at a time, and deep-fry them on low heat until they turn golden brown and crisp. Drain them on absorbent paper.
10. Arrange the fried rings on a serving plate and serve them hot with green chutney!

9. Patole By Anirudh Deshpande, Executive Chef, The Westin Goa

Choose a healthy dessert this Ganesh Chaturthi and try this easy yet wonderful recipe at home.

Ingredients:

• 10 Turmeric Leaves
• 250 ml Water
• 5 g Ghee
• Salt To Taste
• 150 g Grated Jaggery
• 250 g Grated fresh coconut
• 2 g Cardamom Powder

Method:

1. After being thoroughly cleaned in water, the turmeric leaves should be dried with a cloth. Set apart.
2. Over a moderate flame, preheat the stuffing pan. After two minutes, add the coconut.
3. As soon as you add the jaggery, heat it for about 5 minutes or until it melts. Before putting out the flame, stir in the cardamom powder.
4. Heat one cup of water to make the rice dough. Add some salt and ghee to it.
5. When adding rice flour to boiling water, whisk it quickly in one direction with a spoon.
6. Cover the rice mixture when it starts to appear lumpy and cook for another minute. Cut off the flame.
7. Take the mixture out and start kneading it while it is still hot. Make sure to thoroughly knead the mix to remove any lumps before letting it cool.
8. Take a few turmeric leaves and apply some ghee to them right now.
9. Use your hands to evenly spread some prepared rice dough on the turmeric leaves. For the remaining leaves, use the same procedure.
10. Scoop some coconut-jaggery mixture and press it against the leaf’s side. Now close them or wrap them with the opposite side of the leaf to seal them.
11. Then, let them steam for 10 minutes on a steamer plate. 
12. Peel and remove the leaves. When serving the food, douse it in ghee.

10. Coconut Modak Recipe By Pankaj Chauhan, Bakery Chef, Shangri-La Eros New Delhi

If you wish to stick to traditions for Ganesh Chaturthi, try this amazing coconut modak recipe.

Ingredients:

• 0.4 kg Desiccated coconut powder
• 0.3 kg Sugar grain
• 0.3 kg khoya pindi
• 1 gm Saffron
• 0.1 kg Almond giri
• 0.05 kg Cashew nut broken
• 0.05 kg Raisin green
• 0.01 kg Cardamom green
• 0.05 kg Desi ghee
• 0.02 kg honey

Method: 

1. To make the sugar syrup, boil 400 g sugar with 200 g of water for 5 minutes on a medium flame.
2. To prepare the stuffing for modak, chop cashew nuts, almonds, and raisins; add honey; and mix well.
3. To prepare the modak mixture, take a large mixing bowl, and add desiccated coconut, cardamom powder, sugar syrup, khoya pindi, saffron, and ghee. Mix them well to form a smooth mixture.
4. Divide the mixture into 25 small balls, and place some stuffing in the centre of the balls. 
5. Give modaks their shape using a mould. First, grease it with a little ghee and fill it with the stuffed coconut balls.
6. After a while, carefully remove the modak from the mould and keep it on a plate.
7. Repeat the procedure to make more such modaks and your coconut modak is ready.
8. Sprinkle a little more saffron over the prepared modaks for more flavour. 

11. The Edamame and Sweet Potato Modaks from The Bayview Hotel Marine Plaza by Chef Kshitiz Shekhar, Director of Culinary

This extraordinary modak recipe will spruce up your Ganesh Chaturthi celebrations like never before.

Ingredients:

• 50 g Boiled edamame
• 30 g Freshly grated coconut
• 50 g Jaggery
• 30 g Ghee
• 20 g Almond
• 20 g Cashew nut
• 20 g Pistachio
• 50 g boiled sweet potato
• 2 g cardamom powder

For Casing:

• 100 g whole wheat flour
• 100 g Potato Starch
• 100 ml Water

Method: 

1. Heat the ghee in a pan and add the paste of boiled Edamame and sweet potato. Sauté it for 2 minutes and then add grated fresh coconut and jaggery. Add dry fruits and cardamom powder and sauté for another minute. Set it aside to cool.
2. Take water in a pan and heat it till it comes to a boil. Slowly add whole wheat and potato starch and keep whisking. Whisk it till it attains a soft dough consistency.
3. Form equal-sized balls out of the dough. Apply ghee inside the modak moulds. Put the dough on top and press it against the wall. Stuff the centre with the edamame and sweet potato mixture.
4. Unmold it and steam it in a steamer or double boiler. Serve hot.

12. Saffron, Coconut & Pistachio Modak Mousse By Chef Shibendu Ray Chaudhury, Executive Chef, Courtyard by Marriott Aravali Resort

This Ganesh Chaturthi, move over the traditional modak and try this extravagant dessert your family will instantly love.

Saffron Mousse

Ingredients:

• 600 ml full-fat milk 
• 100 ml Milkmaid
• 10-15 strands of saffron
• 30 g castor sugar 
• 4 gelatin leaves
• 400 g heavy cream
• 3 cardamom pods

Method:

1. In a heavy bottom pan, heat the milk with the crushed cardamom on a slow flame till it reduces by half. Incorporate the milkmaid and gently mix.
2. Soak the saffron strands in some milk to extract the colour.
3. Combine the cream and sugar in the bowl of a stand mixer and mix on medium speed until thickened enough to stick to the back of a spatula.
4. Soak the gelatin leaves to bloom in water.
5. Once the mixture is of coating consistency, squeeze the excess liquid out of the gelatin and mix it in until completely dissolved. 
6. Once the cream is whipped and the gelatin is dissolved, gently fold them together until evenly combined. Add the saffron and mix evenly.
7. Pour the mousse into the modak-shaped silicon mould to one-third level and allow it to set in a freezer for a few hours.

Coconut and Malibu 

Ingredients:

• 300g frozen coconut puree
• 100g heavy coconut cream
• 60g castor sugar 
• 4 gelatin leaves
• 400g heavy cream 
• 60 ml Malibu (Or any coconut liqueur,  optional)

Method:

1. Heat the coconut puree and cream over a bain-marie.
2. In a smaller pan, heat the Malibu and flame it to remove the alcohol and incorporate it into the mixture.
3. Combine the cream and sugar in the bowl of a stand mixer and mix on medium speed until thickened enough to stick to the back of a spatula.
4. Once the cream is whipped and the gelatin is dissolved, gently fold them together until evenly combined. Add the saffron and mix evenly.
5. Check that the saffron mousse is set in the mould, pour the mixture into the mould, and allow it to freeze.

Pistachio and White Chocolate

Ingredients:

• 200 g white chocolate
• 110 g pistachio paste 
• 3 gelatin leaves
• 70 g caster sugar
• 400g heavy cream
• 25 g sliced pistachio

Method:

1. Heat the pistachio paste and white chocolate over a bain-marie until the white chocolate is melted. 
2. Combine the cream and sugar in the bowl of a stand mixer and mix on medium speed until thickened enough to stick to the back of a spatula.
3. Once the cream is whipped and the gelatin is dissolved, gently fold them together until evenly combined. Add the saffron and mix evenly.
4. Pour the mousse into the mould, add sliced pistachios for texture and allow it to set in the freezer.

Finishing

Ingredients:

• 300 g white chocolate
• 200 g cocoa butter
• 5 ml yellow food colour 
• 20 g sliced pistachio

Method:

1. In a double boiler, gently melt the white chocolate and cocoa butter together to a temperature of 45 °C. Add the yellow colour and mix to get a nice golden tinge
2. Pour the cocoa butter mixture into a preheated chocolate spray gun 
3. Demould the modak mousse from the silicon mould and spray while frozen to get an even coat all across
4. Allow the cocoa butter to set and serve cold, garnished with sliced pistachios.

13. Steamed Chocolate Modak By Chef Abhishek Kumar, Chef De Cuisine, Conrad Bengaluru

Indulge in a big dose of chocolate during the Ganesh Chaturthi festivities with this chocolate modak recipe.

For Outer Layer:

• 170 g rice flour
• 31 g cocoa powder
• 303 cups water
• 5 g Ghee
• 1 pinch Salt

For The Filling:

• 303 g grated fresh coconut
• 50 g grated jaggery 
• 3 to 4 cardamom pods or powdered seeds
• 5 g rice flour
• 5 g Ghee
• 1 pinch Nutmeg powder
• 5 g roasted poppy seeds
• 5 sliced almonds
• 5 grammes of Sultana Raisins
• 6 to 7 sliced pistachios
• 30 gm chocolate chips

Method:

1. To prepare the chocolate Steamed Modak Recipe (Modak With Rice flour and cocoa powder), begin by making the stuffing for Modak. Combine coconut, ghee, and jaggery in a non-stick pan.
2. Cook on medium heat for about 3 to 4 minutes. Make sure that you do not overcook the mixture.
3. Add the roasted poppy seeds, grounded cardamom, nutmeg powder, and other remaining filling ingredients. Mix well and keep aside.
4. In the same pan, heat the water along with the ghee and a pinch of salt.
5. Bring to a boil, reduce heat, and add the rice flour and cocoa powder in a steady flow, stirring continuously to prevent lumps from forming.
6. Now cook this mixture on very low heat for about 2 to 3 minutes.
7. Now switch off the flame and cover this pan with a lid for 4 to 5 minutes.
8. Now take this dough and put it in a big bowl or plate. Allow to cool to the temperature you can handle to knead. Dip your palm in cool water and knead the hot dough very well.
9. If the dough looks hard or dry, then add a little warm water and continue to mix until a completely smooth and pliable dough is made. Rest the dough, covered with a damp cloth.

Assembling and Steaming Modaks:

1. Take a small ball of dough and roll it thinly between your hands, stretching the dough with your fingers to a disc of about 3–4 inches in diameter.
2. Keep the dough disc on your palm and add the sweet Modak filling in the centre.
3. Pinch the edges of the circular dough disc to form protruded edges. Bring together all the pinched folds in the centre.
4. Make all chocolate steam Modaks this way and keep them aside. Cover with a cotton napkin.
5. Use a Steamer to steam the modaks for 10–15 minutes or until done.
6. Drizzle a few drops of chocolate and silver leaf on Modaks and serve.

These amazing Ganesh Chaturthi recipes are a must-try this season!

Cover Image Courtesy: Canva