(This is the most famous idol of Ganpati in Pune-Maharashtra, Shrimant Dagdusheth Ganpati.)
PRASAD - SHEERA
Making sheera is not just easy and quick to make, but also is filling when eaten.
2 1/2 cups Milk+ Water mixture
In a typical Maharashtriam household, during Ganesh Utsav, they have a traditional feast prepared on the first day of the festival.
The highlight is ofcourse 'Modak'. The most common are the 'ukdiche modak' - steamed modak with coconut and jaggery filling. This time however I decided to do a slight variation to the tradition. I made modak with the 'puran' stuffing.
Here's how I made them:
For the cover:
2 cups Chapati ata
2 spn oil
Oil for deep frying
Knead the above ingredients in a soft dough like chapati/ roti. keep aside.
For the filling:
1 cup chana daal
1 cup Jaggery
1/2 sp cardamom powder
2 Pinch nutmeg powder
Clean the chana dal and pressure cook it (4 whistles). When cooked, drain excess water (do not throw away this water, it can be used to make katachi amti ). In a heavy bottomed kadhai, add the soft daal and jaggery and cook. The mixture needs to be cooked till the time all the water is soaked up and it looks dry. add the cardamom and nutmeg powder.
Make small ping pong ball size balls of the dough and flatten it using your fingers, shaping it like a well.
Heap a spoon of 'puran' into the well..
Now to make the petals and close the dough in the form of a 'modak'..
Pull up the sides gently and seal by pressing them together.
Deep fry the 'modak' till they are a lovely golden brown. My little Ganesh Pooja.
Food cooked on Ganesh Chaturthi is made without onions and garlic. The fare is traditional and tasty. The best part is, it is served in banana leaves, which enhances the taste of the food. The food is arranged in a typical order . On the left hand side, starting with salt, lemon wedge, koshimbir, chutney, raita. On the right hand side, vegetable(s), rice with daal (typically it is varan bhaat with ghee).
There are other items that can be added too, like potato bhajji on the left.
The modak is kept in the middle. And has to be eaten with ghee... makes the filling easy to digest.
Mumbai comes alive during these 10 days of Ganesh Utsav. Amongst the most famous 'sarvajanik ganesh mandals' is the 'LALBAUGCHA RAJA' this committee has been hosting Ganpati for nearly 73 years now you can check out the photo gallery here. Pin It