Ganesha with his favorite sweets "Modak & "Laddus"

GANESH CHATURTHI

Ganpati Bappa Morya!

As He does each year, Lord Ganesha also called Vighneshwara - the remover of obstacles and the God associated with wisdom and intelligence is here to bless us and stay with us for the next ten days.

The Hindu festival of Ganesh Chaturthi also known as Vinayaka Chaturthi begins on the fourth day (Shukla Chaturthi ) in the Hindu month of Bhaadrapada lunar month (August–September), the sixth month of the Hindu calendar, and ends on Anant Chaturdashi. Lord Ganesha was born on Shukla Chaturthi during Bhaadrapada lunar month.

During this time the idol of Ganapati,(as he is fondly called), is brought home and according to individual family traditions, remains with the family for either 1½, 5, 7, or 10 days. The idol is then taken for Visarjan i.e. ceremonial immersion in the sea, river, or even the local pond.

Today, keeping environmental safety in mind, the clay Ganapati idols are worshipped and on the 10th day immersed in a bucket of water.  When completely dissolved the water is poured into houseplants pots.

The trunk of Ganesha whether curved to the left-right or straight symbolizes many things.

The trunk facing to the left (called a Vamamukhi)  of the idol of Ganesha is considered peaceful and blissful and believed to signify material gain and prosperity, remove Vastu dosha and sanctify the home. Hence the left trunk facing idol is preferred mostly by householders. The left-sided trunk also pays obeisance to his mother Goddess Parvati who blesses our homes.

The trunk facing the right side of Ganesha is called Siddhi Vinayaka (as in Mumbai) as one of his wives Siddhi resides to his right. The right side trunk stands for the attainment of Moksha and freedom from worldly pleasures. The right-sided idols of Ganesha are mostly found in temples and the Valampuri Ganesha must be worshipped according to Vedic customs and rituals.

The straight trunk Ganapati idol which is rarely found signifies that the Sushuma Nadi is open and that there is oneness of all body senses and divinity.

The tradition of celebrating Ganesh Chaturthi by the public (Sarvajanik Utsav) was started by the great freedom fighter, mathematician, journalist and philosopher Lokmanya Bal Gangadhar Tilak.

Since laws during the British Raj prohibited large public gatherings for political work, Tilak made the household Ganesh pujas into grand public events known as the “Sarvajanik Ganeshotsav” in 1894. Through this, he encouraged nationalism and social reforms and furthered the cause of independence.

Known by many names - Vigneshwara, Ekdanta, Vighnaharta, Gajanana, Ganapati, and several other names, Ganesha's arrival is celebrated with great pomp and fanfare by Hindu people in temples, their homes and in public pandals too.

With great devotion worshippers across the world celebrate Ganesh Chaturthi with bhajans (prayers), pujas, aartis, flowers, durva ( Bermuda Grass), and offering of fruits,coconuts and His favourite sweet “Modak” and “Laddus”.

So  irrespective of the no of days that  Lord Ganesha stays with us by arriving on his Vahan ( Vehicle) the mouse, he brings in happiness and togetherness where all family and friends come together to celebrate his arrival and stay and give him a befitting farewell too, saying:

“Ganapati Bappa Morya! Phudchya varshi lavkar ya!” (Ganesha, come again soon next year!).

So let us join in the festivities and prayers and celebrate the festival by offering Lord Ganesha his favorite sweets - ‘Modaks’ and ‘Ladoos........

RICE MODAKS

SWEET INDIAN MOMOS

An Indian Sweet made out of Rice Flour, Coconut and Jaggery for Lord Ganesha

INGREDIENTS

FILLING

2 cups / katoris - freshly grated coconut
1 cup Jaggery
5 to 6 Cardamoms Powder /1 tsp
1 tbsp Raisins
½ tsp ghee
¼ tsp roasted Khuskhus



METHOD

1. Put ½ tsp ghee in a vessel and cook fresh coconut and jaggery together for few minutes till the Jaggery melts. Add roasted khaskhas.
2.  Stir the mixture and mix them well and cook till slightly dry.
3. Add cardamom powder and raisins and mix.

COVERING

INGREDIENTS

1. Rice Flour -2 Cups / Katoris ( Rice Variety can be Basmati, Ambemohar or Samak Rice during fasting)
2. Ghee - 2 tsps
3. Salt - 1/2 tsp

METHOD

1. Before making the Modak, make the Rice Flour.
2. Soak the Rice in water for 2 hours, then wash it 4 to 5 times till water comes clean.
3. Then dry the Rice on a cloth till completely dry.
4. Then grind the Rice to a fine powder .
5. Sieve the Rice flour and keep aside.
   
   NOTE - Incase you have not been able to make the Rice flour as above, then take the India Gate Basmati Dabur Rice and grind finely to a powder and then do as below
6. Then in a deep bottomed vessel put 2 cups / Katori water and add 2 teaspoons ghee and ¼ teaspoon salt.
7. When water boils, remove the vessel from the gas and add the rice flour immediately.
8. Either add the rice flour as it is and mix well so lumps are not formed OR dissolve it before in a little water and then add to the boiled water (dissolving beforehand is better as lumps will be prevented).
9. After mixing the rice flour and water properly, put the vessel back on the gas. Put a lid on the vessel and cook on slow heat.
10. When the mixture is steamed well, remove the vessel from the gas. Continue to keep the lid on the vessel.
11. Cool the mixture. When it’s cooled knead thoroughly.
12. Then take out little mixture in another bowl / or put on a flat marble board. Apply little oil and v little water to the hand and knead thoroughly again till a smooth dough is formed. Apply little oil to the dough.
13. Take little dough and roll into lime size balls and then flatten on the hand.
14. Start shaping the Modak.
15. Place the two thumbs in the middle of the ball and keep turning slowly till you shape the ball like a small bowl. Once done, make pleats on all sides of this bowl by pinching the mixture slowly on the sides without breaking.
16. Once the pleats are done add the prepared filling and start closing the modaks by turning it around from the bottom till you reach the top, ending with a point.
17. Fill the steamer with enough water, put a wet cloth inside.
18. Stand the prepared modaks (about 5 to 6 )on its flat side on the wet cloth and steam for exactly 10 minutes to the clock.
19. By the time the steamed modaks are ready, prepare the other Modaks in the same manner as above and steam as above and remove.
20. Serve hot.

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BESAN (GRAM FLOUR ) LADDUS  

INGREDIENTS 

Besan ( Gram flour ) - 4 Katori / standard Cup 

Powdered Sugar / Jaggery - 1  3/4th Katori / cup

Cardamom Powder - 1 tsp

Pure Ghee- 1 Katori / Cup

Milk - 3 to 4 tbsps

METHOD 

1. In a Kadhai / Vessel roast Besan in Ghee till slightly light brown and till the mixture separates from sides.
2. Once roasted, add milk and stir mixture quickly.
3. Remove Vessel from fire and cool.
4. once cooled add sieved powdered sugar / jaggery and mix well.
5. Add Cardamom Powder and mix well.
6. Then take slightly bigger lime sized balls and roll them into Laddus.