Ganesh Chaturthi Bhog Recipes: 5 Easy Prasad Ideas

Ganesh Chaturthi has a special meaning in India. This festival is celebrated with great pomp across the country. During the 10 days of this festival, devotees make different types of sweets and offer them as bhog to worship and please Ganesha, the first deity among all gods. Although modaks are considered Lord Ganesha’s favorite, you can also include a few more bhog recipes besides modaks!

If you are looking for what to gift on Ganesh Chaturthi, we can help you with some healthy options. Make your Ganesh Chaturthi prasad special with some nutrition-recommended bhog recipes from nutritionist and wellness coach Avni Kaul.

Explaining the importance of bhog, Kaul tells Health Shots, “Every year, the 10-day festivities are celebrated with great fervor and joy in Maharashtra and several other parts of India. Huge pandals are set up across the state and devotees take Ganpati idols home, perform pujas and prepare decadent sweets and other delicacies to offer to the deity. The festival ends with “Ganesh Visarjan” on the 10th day. But in the meantime, Bappa gets all kinds of sweets and flavors.

Here are 5 Ganesh Chaturthi bhog recipes for prasad

1. Modak with dry fruits

Filled with the goodness of dried fruits, this modak recipe is sugar-free. It contains dry roasted nuts consisting of cashews and almonds, which are added with khajoor and ghee roasted raisins, and molded into wholesome, wholesome and tasty modaks.

Ingredients (For the recipe for dried fruit modak for 8 people)

• A bowl full of seedless khajoor/dates
• 1/4 cup almonds, cashews and raisins, half a bowl of grated dry coconut or one dry and chopped coconut, and 2 teaspoons of ghee

Procedure

• Dry roast the cashews and almonds. Set them aside, then dry roast the coconut powder until the color changes.
• Then heat 1 teaspoon of ghee, add chopped khajoor and stir constantly to avoid burning. Once it is soft, add the raisins and stir for 2 to 3 minutes. Then turn off the gas and leave to cool.
• Use a chopper, add the cashews and almonds and roughly chop them. If you are using coconut chunks, include them when you chop them as well.
• Now add all the ingredients into the khajoor and mix properly. Heat it again on the stove for about 1 minute. (Let it cool properly to handle it with bare hands).
• When it is convenient to handle, grease the modak mold. Add the remaining ghee to the dough.
• Prepare the modak using the molds and it is ready for bhog.

2. Satori

It is a Maharashtrian sweet flatbread and one of the most sought after festive recipes from Maharashtra. It is a rich dish prepared using khoya or mawa, ghee, besan and milk.

Ingredients

• 2 cups of khoya
• 1 tablespoon of poppy seeds
• 1 tablespoon of dry date powder
• A cup of powdered sugar (date sugar is a healthier alternative)
• Half a cup of ghee
• Maida or besan
• Milk

Preparation

• To start preparing the Satori recipe, make a thick paste of maida, or besan. Keep it aside for 30 minutes.
• Meanwhile, you can prepare the stuffing. Using a shallow pan, add the ghee and fry the khoya until it starts leaving ghee on the sides, this may take around 5-8 minutes.
• Stir it several times as the khoya might burn very easily. Set it aside to cool.
• Add some extra ghee and fry the poppy seeds and dry date powder one after the other. Store poppy seeds and dry date powder separately.
• Once the poppy seeds have cooled, grind them into powder.
• Mix khoya, dry date powder, poppy seeds and powdered sugar and prepare the filling to make Satori. Grind the mixture to create a homogeneous mixture. If the filling is too dry, add a little milk. (maybe 2-4 tbsp or as needed to make it moist)
• Prepare a small ball of dough, roll it to create a small puri and put the stuffing inside the puri, just like you would make a stuffed paratha or Puranpoli.
• Using a rolling pin, roll the Satori into a thick chapati 1″ thick and 5″ in diameter.
• On medium heat, fry the satori on each side using ghee. The satori should expand when you fry them.
• Keep the satori cool on a cloth, you can keep them for around 7 to 10 days in an airtight container.
• Serve the Satori.

3. Coconut Rice

Coconut rice is one of the common offerings to the deity in South India. Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. This tasty treat is one of the deity’s most loved bhog items.

Ingredients

• A cup of rice
• 1.5 cups coconut milk
• 1/2 cup water
• 3 cloves
• 1 cinnamon
• 1 onion
• 4 peppers
• 1 tomato
• Oil
• Add salt to taste.

Preparation

• Put oil or ghee in a pressure cooker.
• Take cloves, cinnamon, cashew nuts, sliced ​​onions and chopped chillies and fry them until the onion turns transparent.
• Then put the tomatoes and fry for 2 minutes.
• Now add the rice and mix everything well.
• Then add the coconut milk, water and salt.
• When the water boils, close the pressure cooker and cook for about 15 minutes over low heat.
• Once finished, it is ready to serve.

4. Shrikhand

Shrikhand is an Indian sweet dish made from strained yogurt and is very popular in Maharashtra and Gujarat. It is garnished with raisins and nuts. This is another of the favorite dishes offered to the god.

Ingredients

• 500 grams of thick or hung yogurt
• 150 grams of jaggery powder instead of sugar
• A little cardamom powder
• Saffron
• A few drops of rose essence
• 10 ml of milk (optional)
• Chopped dried fruits.

Preparation

• Dissolve the saffron in 10 ml of milk.
• Mix all the ingredients with the yogurt and put in a bowl.
• Garnish with nuts and dried fruit.
• Serve.

5. Payasam

No puja or celebration is complete without India’s favorite treat: Payasam. Payasam is a traditional South Indian kheer (it is also made in several other states with slightly similar names and other names). Rice cooked with milk with jaggery powder, coconut and cardamom, is a hit in many parts of India.

Ingredients

• Rice
• Milk
• Jaggery
• Cardamom
• Saffron
• Cashew
• Almonds
• Raisins

Procedure

• Wash and soak the rice for at least 30 minutes.
• Cook the rice in milk until it becomes tender.
• Add cardamom powder and jaggery powder and stir until dissolved.
• Heat some in a pan and add the walnuts and cashews.
• When the nuts are lightly browned, add the raisins and fry for a minute.
• Pour in the rice mixture.
• Serve.