Quick and easy sweet delights that are a must-try this festive season

The streets resonate with joyful melodies and the bells chime in unison ndash its that time of the year when Mumbai awakens in vibrant celebration during Ganeshotsav This eagerly anticipated festival which heralds the arrival of Lord Ganesha holds a special place in the hearts of most MumbaikarsGaneshotsav is incomplete without relishing copious amounts of food Distinctly characterised by the presence of modaks a sweet loved by the elephantheaded God which is also kept as offering one cannot imagine the festival without the sweet dishHowever why should you settle for just one kind of sweet when you can enjoy so much more If you like making them yourself it gets even better because Indian chefs say there are so many other Indian sweets that you can enjoy These are not only easy but extremely delicious and should be a part of every big as well as small celebrationAhead of Ganesh Chaturthi on September 19 middaycom reached out to Indian chefs to share recipes of sweets that can be gorged on during the festive season These sweet dishes are beyond modaks and its many versions that have evolved over the years and can be enjoyed in their classic or innovative versionsImagine a delicious gujiya that is not only traditional but also a favourite among many Indians There are also not just one but three versions of suji halwa that they promise will make your mouth water as soon as you take a bite Last but not the least they tell you how to make a unique version of the evergreen basundi for this festive seasonGujiyaWhile modaks are an alltime favourite there is always room for more sweets during this time of the year Who can say no to gujiyas Called by different names in Indian communities the festival is incomplete without biting into the deepfried sweet snack Chef Mozanne Karbhari at ITC Grand Central in Mumbais Parel neighbourhood agrees Karbhari says The emotion and memories around Ganesh Chaturthi is filled with joy The Ganesh darshan and puja makes makes us staying in our hotel in the Lalbaugcha raja vicinity feel great about this festival and relishing on delicious sweetsIngredientsFor 15 pieces Time required 1 hourKhoya 200 gmSugar 150 gmCardamom powder 1 pinchKismish 50gmsAlmonds chopped 100gmsGhee To fryGold Leafs 10 nosGhee 100 gmSugar 1 kiloRose petals fewMethodCombine refined flour with the 100gms of ghee using your fingersMake soft dough and knead it lightlyCover with a wet cloth and leave it asideFry the Khoya on slow flame add sugar cardamom powder kishmish and chopped almonds till cooked to light golden colourPrepare 15 small equal balls and roll them like chapatti from the kneaded doughStuff 2 teaspoon full of Khoya mixture in the chapattiFold and draw the edges of Chapatti inwards to closeOn slow fire deepfry the gujias till golden brownTake out using the sieve and drain the ghee properlyMake a sugar syrup by heating the sugar and water to a 2 string consistency and cool itDip the fried gujiyas in the sugar syrup and strain the excess sugar syrup by putting them on a steel rackServe them with sprinkling of chopped pista and slivers of rose petalsTrio of suji halwaIf you want to elevate your classic suji then make a trio of flavours suji halwa saffron suji halwa and badam suji halwa says chef Jagdish Naidu at Ishaara A favourite in many homes it can also be enjoyed during Ganeshotsav especially if you dont have the time to make modaks The best part about the dish is that it can be had during any time of the day as breakfast or dessert tooIngredientsFor Suji HalwaSuji 50 gmSugar 30 gmGhee 10 gmWater 130 mlCardamom powder a pinchSaffron suji halwaSuji 50 gmSugar 30 gmGhee 10 gmWater 65 mlMilk 65 mlSaffron 2 gmCardamom powder a pinchBadam Suji HalwaSuji 50 gmSugar 30 gmGhee 10 gmWater 65 mlMilk 65 mlBadam 10 gmCardamom powder a pinchMethodSuji HalwaIn a pan heat ghee add suji and saute until light brownIn a pot heat water Then add hot water in suji and cook until cookedAt the end add sugar and cardamom powderSaffron suji halwaIn a pan heat ghee add suji and saute until light brownIn a pot heat water milk and saffron togetherThen add hot water and milk in suji and cook until cookedAt the end add sugar and cardamom powderBadam suji halwaIn a pan heat ghee add suji and saute until light brownIn a pot heat water and milkThen add hot water and milk in suji and cook until cookedAt the end add sugar cardamom powder and roasted badamAnjeer basundiAs you embark on making sweets beyond modaks this Ganesh Chaturthi try your hand at making some basundi The delicious sweet dish is irresistible and chef Rajesh of Six Senses Vana says if you add some anjeer to it the dish becomes even better So how about you move over the traditional basundi and adding some figs to itIngredientsServes 4Preparation time 30 minutesCooking time 45 minutesCoconut milk 6 cupsFigs chopped 1 12 cupBrown sugar 4 tspGreen cardamom crushed 3 gmSaffron a pinchMethodHeat coconut milk in a pan add sugar and bring to a boil Take care to stir continuouslyAdd cardamom and the pieces of anjeerfigs and mix well until thickensAdd saffronAllow to cool and then refrigerateGarnish with figs and nuts