Happy Ganesha Chaturthi to you all!
This year Ganesha Chaturthi falls on 17th of September, which happens to be the fourth day of the ‘bhadrapada’ month in the Hindu calendar. Lord Ganesha, the elephant headed God is believed to remove all obstacles and therefore worshiped at the beginning of every auspicious occasion. This is the day he was believed to have been born. The symbolism of Lord Ganesha is beautifully explained in the picture below.
A traditional recipe from the state of Andhra Pradesh, India; with the sweet aroma of jaggery, coconut and steamed whole wheat flour, this can be a pleasing offering for the Lord. This came up during a discussion with a friend following which, I am gratefully recording the recipe here.
Being a steamed sweet dish, and having jaggery as the sweetening agent, it has the added appeal of being healthier. I have used 1/2 a cup of jaggery since we prefer sweetness to be moderate. If you wish you can add upto 3/4 of a cup of powdered/shredded jaggery.
You can also check out other festival sweet recipes this Ganesha Chaturthi – pancha kajjaya using green gram, coconut laddu, peanut laddu, dates laddu (can be prepared in the form of a modak and offered to the Lord).
May the Lord shower on you His blessings and remove all obstacles in your path; fill your lives with knowledge and prosperity.
First, dry roast the whole wheat flour on medium-low heat until you get a nice aroma. Transfer this to a bowl and add grated dry coconut (kobbari/kopra), cardamom powder, ghee. Mix well and keep this ready.
In a separate container, add a couple of teaspoons full of water to the powdered/grated jaggery and heat this gently until the jaggery melts completely. Turn off the heat. Strain this jaggery syrup to remove impurities if any. Add this syrup to the flour mixture. Mix using a spatula since the syrup is still hot to touch. Then knead this into a soft dough adding water if needed.
Grease your hands, pinch out small portions of the dough and prepare a ball by rolling between your palms. Then flatten by pressing between your palms to form a disc shape. Place these on greased idli plates or steamer plate. Steam for 10-12 minutes on high heat. Once steamed you will notice a shine on the sweet kudumulus. Transfer to a plate, garnish with sliced almonds (optional) and offer as prasada to the Lord or serve as a snack/sweet dish.
- 1 cup whole wheat flour
- ¾ cup powdered or grated jaggery
- ⅓ cup of grated dry coconut (kobbari)
- 2 teaspoons of ghee (clarified butter)
- 5-6 cardamom pods, the seeds powdered
- water as needed
- sliced almonds for garnish (optional)
- First, dry roast the whole wheat flour at medium-low heat until a good aroma comes out.
- Transfer the flour to a bowl. To this add grated dry coconut, cardamom powder, ghee and mix using a spatula.
- In a separate container, add few spoons of water to the jaggery (only just enough to cover it) and heat until it dissolves completely. Turn off the heat.
- Strain the jaggery syrup by passing it through a sieve to remove impurities.
- Transfer the clean syrup to the flour mixture.
- Mix again using a spatula since the syrup is hot.
- Then knead to form a soft dough.
- Grease your hands and pinch off small portions of the dough.
- Roll between your palms to form a ball. Then flatten by pressing between your palms to form a disc. Repeat the same with the rest of the dough.
- Now, place these discs on greased idli plates or steamer plate and steam for 10-12 minutes at high heat.
- Once steamed they will have a shine.
- Remove onto a plate and offer as prasada to the Lord or serve as a snack/sweet dish.