Ganesh Chaturthi – Try Some Basundi And Karanji
Image Credit: Basundi And Karanji

Ganesh Chaturthi or Ganpati’s birthday marks the beginning of festive season in our country. t is celebrated for a period of 10 days. This year, it will be observed from 31 August to 9 September and the last day happens to be Ganesh Visarjan. 

It’s no hidden fact that Lord Ganesha loves his Prasad or Bhog and modak and ladoo tops the list. But it’s always good to move from the usual and give him something different. 

Executive Chef, Sandeep Panwar, DoubleTree by Hilton Gurugram Baani Square, Gurgoan says “Basundi and Karanji are traditional Maharashtrian desserts and are often relished during festivals. While Karanji is a crispy and flaky outer cover with sweet coconut stuffing, Basundi is made of sweetened, thickened milk with chopped almonds, cashews and pistachios. Spread joy and relish these special recipes with your loved ones on the auspicious occasion of Ganesh Chaturthi” – 

Basundi

Ingredients 

•    1 litre Milk full cream

•    2 nos Green Cardamom (whole)

•    1 no Nutmeg (powder)

•    50 gm Chirongi

•    10 gm Cashew nuts (chopped

•    5 gm Almond (slivered)

•    5 gm Pista (chopped)

•    Pinch of saffron

•    Sugar as per taste

Method

•    Simmer milk in thick bottom pan along with crushed cardamom and saffron till it is reduced by 60 percent

•    Add chopped nuts and roasted chirongi

•    Serve warm, hot or chilled and garnish it with slivered almonds and pista

Karangi


Ingredients                

•    250 gms Maida                    

•    125 ml Milk full cream        

For Filling

•    2 nos Fresh coconut (grated)             

•    50 gm Rawa                    

•    25 gm Raisins                    

•    20 gm Khuskhus                

•    20 gm Chirongi                

•    100 gm Sugar                                    

•    3 gm Green cardamom pwd            

•    500 gm Desi Ghee (for frying)        

Method

•    Sieve maida, add rawa and knead to a semi-soft consistency using milk

•    Dry roast grated coconut, khuskhus and rawa in a vessel until it gives a nice aroma

•    Take off heat, let it cool and add raisins, chirongi, cardamom powder and sugar

•    Divide the dough into equal size balls

•    Flatten to round disc using a rolling pin. Add filling in the centre and close to form 

•    Semi-circle. Neatly seal the edges in a pattern

•    Deep fry in ghee at slow heat to golden colour

•    Let it cool and store