4 Interesting Indian Sweets You Can Make For Ganpati For Your Family

Promita Mukherjee

August 28, 2019


6 min


Festivals in India are incomplete without sweets. So in Devadas, when Nagarjuna took blessings from a huge idol of Ganpati before going on to break the dahi handi, there were piles of sweets around him and in front of the deity. That’s because post worship, sweets are a must. Wondering what to make for prasad this Ganpati Utsav?

We’ve got you four easy recipes, tailor-made for the festival.

Coconut and dry fruit laddoo

Coconut And Dry Fruit Ladoo


1 cup sweetened condensed milk

250 g grated paneer or freshly made chhena

1½ cup desiccated coconut

1 tbsp ghee or butter

2 cardamoms, crushed or 1/2 tsp cardamoms

1 tsp sugar

20 g pistachio

20 g almonds, chopped

20 g walnuts, chopped

¼ cup desiccated coconut, for rolling


Toast desiccated coconut for a minute. Remove and keep it aside. Mash the paneer until smooth and creamy. In a heavy-bottomed pan, mix the paneer and sweetened condensed milk. Cook on low heat, stirring constantly. Add in the toasted desiccated coconut, mix and continue cooking on low heat. Add cardamom powder and mix again. Cook it until the mixture thickens and starts leaving the sides. Keep stirring continuously to avoid browning the mixture. Add toasted and chopped mixed nuts to this mixture and mix well. Transfer the mixture onto a greased tray and spread to cool. Make small balls of 30g each and roll over desiccated coconut and chopped mixed nuts.

Recipe Courtesy: Foodhall India.

Anjeer modak

Anjeer Modak


200 g coconut, grated

100 g jaggery

50 g fig

50 g sugar

200 g rice flour

60 g ghee

50 g raisin

Salt, to taste

2 g cardamom powder

2 g nutmeg powder



Heat ghee in a pan. Add grated coconut, sugar, jaggery (broken into small pieces), chopped fig, cardamom and nutmeg powder. Mix thoroughly. Cook till all moisture from the sugar and jaggery begins to dry. It takes about 10 to 15 minutes for the mixture to dry on low flame. Stir every 2-3 minutes till it turns golden yellow. You can add more ghee if the stuffing becomes too dry.

For the rice flour dough:

Take equal quantity of rice flour and water. Boil the water than add ghee and salt, Add one teaspoon of ghee in boiling water. Stir in the rice flour and make dough out of it. Keep the dough aside for 10 minutes. Now knead till you get a smooth texture.

Making the modaks

Apply a pinch of ghee on your palms and make small balls of the dough. Flatten it to give it the shape of a cone. Press the edges of the cone-shaped dough with slight pressure at every 1-inch distance. The edges of the cone will now look like the petals of a flower. Put some stuffing in the cone and close the ends to give them a shape of modak. Steam the modak for 5-6 minutes and turn off the flame. Anjeer modaks are ready to serve.

Recipe Courtesy: Executive Chef Avinash Kumar, Novotel Imagica Khopoli.

Chocolate barfi

Chocolate Barfi


200 ml double cream

200 g milk powder

50 g unsalted butter

10 cardamoms, ground

½ tsp cardamom powder

400 ml condensed milk

120 g cocoa powder

2 tbsp pistachios roughly crushed (optional)


Line a flat dish with parchment paper. In a bowl, sieve in the milk powder and mix with the cream to make a lumpy dough and set aside. Heat the butter in a non-stick sauce pan and add the cardamom powder. Stir with the heat on low and add the condensed milk and cocoa powder. Once the cocoa powder has melted, add the cream and milk powder mixture. Stir to melt any lumps. Keep stirring and the mixture will start leaving the sides of the pan. Once this happens, put it out on the flat dish and spread it out with the back of your spoon so it’s about 5-10 cm deep. Top with crushed pistachios. Cool and set in the refrigerator for 2-3 hrs or overnight. Cut into squares and serve.

Recipe Courtesy: Foodhall India.

Puran polis

Puran Poli

1 kg chana dal

1 kg sugar

½ tsp cardamom powder

White flour

Turmeric powder, a pinch


Wash the chana dal well. Boil it and add a pinch of turmeric powder in it. Cook the chana dal properly. Once it is cooked, remove the excess water. Add sugar and stir till it blends with the chana dal. Wait till it gets a little harder. Put the batter in the Puran poli machine and grind it to make them perfect.

Recipe Courtesy: Kamats.

Click here for more recipes. For more entertainment, watch Raghava Lawrence’s Kanchana 3 on ZEE5.

Related Topics

Related News

More Loader