Here is Ganesh Chaturthi Special and Lord Ganesha Favorite Recipes method under above and All of a Happy Ganesh Chaturthi.
Chocolate modaks
Ingredients
1 cup rice flour
1 tsp oil
1/4th cup chocolate syrup
½ cup grated chocolate
3/4th cup desiccated coconut
A pinch of salt Method
Boil the water in a pan with salt and oil. Pour the rice flour in a steady stream, stirring continuously, to prevent lumps from forming. Seal the cooker with the lid and cook till steam begins to escape. Open the cooker and sprinkle water, seal the cooker with the lid and cook till steam begins to escape again. Mix well and remove the dough onto a plate.
Grease your palms with some oil and knead the dough till smooth. Divide the dough into eight equal portions.
For the stuffing, mix together the coconut, chocolate syrup and grated chocolate and divide into eight equal portions. Grease your palms again, and spread one portion of the dough into a round disc, thinning the edges with your finger tips.
Stuff one portion of the coconut mixture, gather the dough together in tiny pleats and press lightly to form a cone at the top. Place the modaks on a perforated plate and steam in a pressure cooker, with the lid on but without the weight, for ten to twelve minutes.
Motichoor modaks
Ingredients
2 ½ cups Gram Flour (not superfine variety)
500 ml Milk
1/2 tsp Cardamom Powder 3 cups Ghee
A fine-holed Shallow Strainer Spoon
For Syrup
2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee
Method
For Syrup
Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add color and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.
For Boondi
Mix flour and milk to a smooth batter
Mix all the ingredients mentioned under stuffing except milk
Heat ghee in a heavy frying pan
Hold strainer on top with one hand
With the other pour some batter all over the holes
Tap gently till all batter has fallen into hot ghee
Stir with another strainer and remove when light golden
Keep aside. Repeat for remaining batter
Final Method
Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle little hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.
