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Ganesh Utsav in India is a vibrant festival celebrating Lord Ganesha, marked by elaborate rituals, colourful processions, music, dance, and the creation of intricate clay idols. While there are large community celebrations including those organised by temple trusts, residential areas and housing societies, many devotees bring the idol of Lord Ganesh home.
Video Credit: Chef Ranveer Brar
The home celebrations take place for anywhere between 1 ½ days to 10 days. Neighbours and family members are invited to visit and offer their prayers on those days and prashad is served to them after being served to the deity.
During Ganesh Utsav, the preparation of homemade prashads is a cherished tradition, reflecting the deep devotion and cultural richness associated with the festival. Families come together to prepare these sacred offerings with love and care, using recipes that have passed down through generations. The process of making prashad is often seen as an act of devotion, where each ingredient is selected with great thought, and every step is carried out with a sense of reverence.
Homemade prashads vary widely depending on regional traditions and personal preferences, but they generally include a mix of sweet and savoury items. These offerings are often made from simple, natural ingredients such as grains, legumes, fresh fruits, and dairy products. The flavours range from mildly sweet and aromatic to rich and indulgent. The textures can also vary, from soft and melt-in-the-mouth to crisp and chewy.
The prashads are not just food items but symbolise the community’s collective prayers, wishes, and gratitude toward Lord Ganesha. They are offered to the deity with deep respect and later distributed among family, friends, and neighbours. This sharing of prashad also strengthens social bonds, as it represents the blessings of Lord Ganesha being passed on to all.
Day 1: Modaks
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Modaks are considered Lord Ganesha's favourite sweet. These dumplings are made from rice flour and filled with a mixture of jaggery, coconut, and cardamom. The outer shell is soft and slightly chewy, while the filling is sweet. Modaks come in various types, including steamed with coconut-jaggery filling, fried with a crispy outer shell, chocolate-flavoured, and dry fruit-stuffed, each offering a unique twist on the traditional favourite.
Day 2: Karanjis
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Karanjis, also known as gujiyas in some regions, are crescent-shaped pastries filled with a mixture of coconut, jaggery, and poppy seeds. The crisp, golden exterior encases a sweet and nutty filling, making it a delightful treat. Karanjis are traditionally prepared during festivals and are believed to bring good fortune and happiness.
Day 3: Puran Poli
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Puran Poli is a traditional Indian flatbread stuffed with a spiced mixture of lentils, jaggery, and cardamom. The dough is rolled out and filled with the sweet and savoury filling before being cooked on a griddle. This prashad is rich in taste and is often served with a dollop of ghee.
Day 4: Ladoo
Ladoo is a popular Indian sweet made from a variety of ingredients such as besan (gram flour), semolina, or lentils. These round, sweet balls are flavoured with ghee, cardamom, and sometimes nuts or dried fruits.The popular varieties of ladoos include besan (gram flour), motichoor (tiny boondi pearls), coconut, rava (semolina), coconut and atta (wheat flour), each with its own distinct flavour, texture, and regional twist.
Day 5: Rice Kheer
Rice kheer is a creamy, comforting dessert made by simmering rice in milk with sugar, cardamom, and saffron. It is garnished with nuts and dried fruits, adding texture and flavour. While the cooking techniques differ, the dish is made on festive occasions and is popularly served as prashad in home across homes in India.
Day 6: Sabudana Khichdi
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Sabudana khichdi is a savoury dish made from tapioca pearls, peanuts, and potatoes, seasoned with cumin, green chillies, and coriander. It is a light and nutritious prashad, often enjoyed during fasting days and festivals. It has a slightly tangy and spicy flavour profile.
Day 7: Chana Dal Halwa
Chana dal halwa is a rich and indulgent dessert made from split chickpeas cooked with ghee, sugar, and cardamom. The dal is slow-cooked until it achieves a pudding-like consistency, and it is often garnished with nuts and saffron. This prashad has a deep, caramelised flavour and is often served in temples as well as homes.
Day 8: Coconut Barfi
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Coconut barfi is a sweet confection made from grated coconut cooked with sugar and ghee until it reaches a fudgy consistency. Often flavoured with cardamom and garnished with nuts, coconut burfi has a rich, tropical flavour and a pleasing texture. This prashad is considered a festive favourite.
Day 9: Doodh Peda
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Doodh peda is a sweet confection made from condensed milk, ghee, and cardamom. The milk is cooked down until it thickens and is then shaped into small discs or balls. Garnished with nuts, this prashad is known for its rich, creamy texture and is often enjoyed as a celebratory treat during festivals.
Day 10: Fruit Salad with Chaat Masala
For the final day of the festival, a refreshing fruit salad tossed with chaat masala provides a light and tangy option. The salad features a variety of fresh fruits like apples, bananas, and oranges, seasoned with a blend of spices and herbs. This prashad symbolises freshness and new beginnings, concluding the festival on a vibrant note.
