Ganesh Chaturthi, one of the most anticipated festivals in the country, is finally here. The auspicious festival is celebrated with utmost zeal across the nation.

 

As the festivities have already begun, we are here with some suggestions that can make the revelries a bit sweeter. Quite literally! Sweets and mithais are an indispensable part of Ganpati celebrations. We bring you three special recipes as shared by Marisha Baurai, Food Innovation Technologist at Farmleys, that are packed with the goodness of dry fruits. 

 

Fig and Walnut Barfi

Soak one cup of dried figs in warm water and chop them. Now, blend these figs into a smooth paste. In a pan, melt 1/4 cup of khoya until it turns slightly golden. Now add the fig paste, finely chopped walnuts, 1/4 cup powdered sugar, and half a teaspoon of cardamom powder. Mix everything well. Cook this mixture on low heat, stirring continuously, until it thickens and leaves the sides of the pan.

Transfer the mixture to a greased plate, flatten it evenly, and optionally, apply silver vark for decoration. After allowing it to cool and set, cut it into barfi squares.

 

 Dry Fruit Phirni

To make this flavourful Dry Fruit Phirni, start by washing and soaking 1/4 cup of basmati rice for 30 minutes. Drain and grind the soaked rice into a coarse paste. In a heavy-bottomed pot, bring four cups of milk to a boil, then reduce the heat to a simmer. 

Add the rice paste to the milk and cook, stirring continuously, until it thickens and the rice is fully cooked. Incorporate half a cup each of finely chopped mixed dry fruit and sugar (adjust to taste), and 1/2 teaspoon of cardamom powder. Stir well and cook for a few more minutes.

Add saffron strands soaked in warm milk and remove from heat. Let the phirni cool to room temperature, refrigerate until chilled, and serve in bowls, garnished with chopped nuts.

 

Dry Fruit Ladoo

To prepare these delectable Dry Fruit Ladoos, heat 1/4 cup of ghee in a pan and add one cup of finely chopped mixed dry fruits (dates, figs, almonds, cashews, pistachios and raisins).
Saute until they are slightly toasted and aromatic. Add half a cup of desiccated coconut and continue to saute for a couple of minutes. Incorporate 1/4 cup of khoya (milk solids) or condensed milk, 1/4 cup of powdered sugar (adjust to taste), and half teaspoon of cardamom powder.
Mix until the mixture comes together. Remove from heat and allow it to cool slightly. Once it's cool enough to handle, shape it into small round ladoos, and if desired, decorate them with edible silver or gold leaves. Allow the ladoos to set for a little while before serving. Enjoy these sweet delights!

 

Source credit: India Today