is the most important. In the left hand path tradition the final day is most important.

Ganesha is very fond of food and sweets, here are recipes of Ganesha Festival which can be used for Vinayaka Chaturthi naivedyam . Just Click on the links it will take you to the particular recipe page.

Happy Ganesha, Ganapathi boppa moriya  

Ganesh Chaturthi Recipes

• Urundai Kozhakattai

• Moong Dal Halwa

• Motichoor Ladoo

• Modak

• Besan Ke Ladoo

• Vella Kozhakattai ellu kadubu

• Puran Poli Holige

• Karanji Karchikai

• Rava Ladoo

• Ellu Kozhakattai kadbu

Method:
1. Heat the oil in a pan. Saute the mustard seeds until it stars crackling. Add dry red chilli and saute for a while. Add bengal gram and saute till the gram turns golden brown.
2. Add rice, asafoetida, salt and just enough water to cover the rice. Cook for 10 minutes. Add coconut and mix well. Remove from heat and keep aside to cool.
3. Divide the mixture equally into small balls and steam for 15 minutes in a steamer. Repeat till all the mixture is used up.
4. Serve hot.

For the Rice Dough
Boil the water & oil and remove from heat.
To it add the rice flour, cover and allow it to cool.
Later, knead well and keep aside.

For the Stuffing
Mix all the ingredients mentioned under stuffing except milk.
Put this mixture on a medium heat and cook stirring all the time.
Then add the milk, mixing well and remove off the heat once it is totally dry.

Method
Make balls of the rice dough.
Make a small hollow in the center and place the stuffing in the middle.
Now join the open edges together and give it a shape like a whole garlic.
Steam these modaks for 10 minutes, take off, cool and keep in air-tight containers.

Method:
Mix grated coconut, jaggery and ghee in a heavy pan.
Cook on a medium flame, stirring continuously till thick.
Allow to cool. Form small balls and set aside. Heat 2 cups of water in a pan.
Add salt, oil and flour, then stir continuously till dough leaves the sides of the pan. Allow to cool and knead well.
Take a small ball of dough and with greased palms pat into a disc.
Put some filling in the middle and seal it.
Make all Kozhakattais and steam till done.

Preparation:
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:

1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don’t apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish colour.
5. Serve it hot or cold.
6. Karanjis can be stored for weeks.

Method:
Prepare a dough as for Vella Kozhakattai, and set aside.
Roast sesame seeds till pink.
Grind to a fine powder along with jaggery.
Add ghee and mix well.
Now take a small portion of dough and with greased palms, pat into a disc.
Put a small portion of filling in the centre.
Fold over the edges and make a half circle.
Press the edges well.
Similarly make all Kozhakattais and steam.

Method:
Wash and soak the moong dal for 6 hours.
Grind coarsely using little water. Set aside.
Prepare one string sugar syrup by using 1 cup sugar and 1 1/2 cups of water. Keep aside.
Soak saffron in hot milk, crumble mawa (khoya) into fine granules.
Blanch almonds in boiling water for 5 minutes. Cool and peel them, slice them. Set aside.
Heat ghee in a thick bottomed pan, add the ground moong dal paste.
Keep stirring over a low flame till the dal turns brown.

Add sugar syrup and saffron milk, stir well till they are thoroughly incorporated and the halwa is dropping consistency.
Add mawa and cook till it dissolves.
Garnish with sliced almonds.
Serve hot.

Method:
In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form ping-pong size balls of the mixture.
Laddus are ready to be served.