Chef Radhe Bihari Shares Bhog Recipes For Ganpati Festival
Image Credit: The Ashok

The preparations for Ganesh Chaturthi are in full swing as pandals are being set up across Indian cities, people decorating their homes, and restaurants gearing up to prepare unique dishes for the celebration. Amid this, devotees are focusing their energy to prepare the bhog which must include Bappa’s favourite dishes.

Slurrp connected with Sh. Radhe Bihari, sous chef at The Ashok, to bring you interesting creations. You can make them at home to surprise your family and relatives while pleasing Lord Ganesha with your cooking skills. These unique sweet dishes will give you a sugar rush.

Coconut Rolled Kala Jamun

Ingredients

For Kala Jamun

  • 300 grams of khoya
  • 100 grams chhena
  • 100 grams of refined flour
  • 1/2 tsp cardamom powder
  • 1/4 tsp baking powder
  • Ghee for frying

For Syrup

  • A few drops of rose water
  • 500 grams sugar
  • 1 litre water
  • 1 gram saffron

For Coating

  • 250 grams of desiccated coconut

Method

  • Take Khoya and chhena in a bowl. Mix the two ingredients well with a pinch of baking powder and flour (for binding). 
  • Make a small bowl of 30-40 grams each. 
  • Heat oil and keep it on low flame. Deep-fry gulab jamun balls until their colour is dark brown.  
  • Prepare the sugar syrup with the mentioned ingredients. Add saffron for colour and earthy flavour. 
  • Add the fried kala jamun ball into the sugar syrup and allow to soak the syrup well. 
  • After removing from the sugar syrup and rolling them in desiccated coconut.

Pineapple And Suji Halwa

Ingredients


  • 200ml ghee

  • 300 grams semolina
  • 50 grams raisins
  • 1-2 grams cardamom
  • 50 grams pistachio nuts
  • 150 grams of canned pineapple
  • 50 grams cashews

Method

  • Take good quality semolina flour and slightly cook it with ghee until golden brown. 
  • Prepare the sugar syrup by boiling sugar with water & green cardamom. 
  • Add sugar syrup to the brawled semolina flour along with cashew nuts, raisins, and chopped pineapple fruits and cook it until done. 
  • When all the sugar gets absorbed in the halwa mixture. It is ready for platting. 
  • Take moulds and place the halwa in it to give it the desired shape. 
  • Demould the halwa from the moulds and garnish with pineapple and finely chopped pistachio nuts.

Rasgulla

Ingredients

  • Vinegar for curdling milk
  • 2-litre full cream milk
  • 1-2 cardamoms
  • 400 grams sugar
  • 1.5-litre water

Method

  • Boil the full cream milk for 5 to 10 minutes. Allow to cool till 65°C. 
  • Add vinegar to the warm milk to curdle it. Continuously stir it and if required all cold water to slow down the milk temperature otherwise the chhena will be hard. 
  • Once all the milk gets curdled, strain it with a muslin cloth or fine strainer. 
  • Place the chhena on the clean muslin cloth and allow to cool. 
  • Make a small bowl of chhena and cook it in light sugar syrup. 
  • Once cooked, place the rasgulla in a cold sugar syrup. 
  • Serve cold with garnish.