Make This Ganesh Chaturthi Memorable With These Easy Dessert Recipes

Ganesh Chaturthi is one of the biggest festivals in India and is celebrated with great joy and enthusiasm. As part of the celebration, delicious desserts are prepared on the occasion. Ganesh Chaturthi is a great time to indulge in some delicious desserts. Check out these easy dessert recipes that are perfect for the occasion and are sure to satisfy your sweet tooth. These recipes are by Najmieh Batmanglij.Here are some easy dessert recipes to try this Ganesh Chaturthi:

1. Saffron Pudding

Ingredients For Saffron Pudding

1 cup rice

½ tsp sea salt

7 cups water

2 cups sugar

2 tbsp cup oil or unsalted butter

1/2 cup raw pistachio kernels

1/2 tsp ground saffron dissolved in 2 tablespoons hot water

1 tablespoon ground cardamom

1/2 cup rose water

Garnish

2 tsp ground cinnamon

2 tsp slivered almonds

1/2 cup candied orange peel, chopped

2 tsp chopped pistachios

How To Make Saffron Pudding

Wash and clean the rice and finally drain. Bring the rice, salt, and 7 cups of water to a boil in a large saucepan while skimming the froth as it rises. The rice should be very soft after 35 minutes of simmering over medium heat with a cover-on. For five minutes, until the sugar has completely dissolved, add the sugar and whisk continuously with a spoon. Add the oil, cardamom, rose water, saffron water, and pistachios to it and stir well. Simmer for 50 to 60 minutes with the heat down to low and the lid on until the custard is thick and smooth. Put the custard in a big dish or individual serving bowls as soon as you remove it from the heat. Sprinkle the custard with cinnamon, almonds, orange peel, and pistachios before it cools. Then chill in the refrigerator after letting it cool to room temperature. Cool the custard before serving.

2. Rose Petal Preserve With Pistachios

Ingredients For Rose Petal Preserve With Pistachios

2 cups dried rose petals

2 tbsp lime juice

5 cups sugar

3 cups water

2 tbsp rose water

1/2 cup pistachio kernels (toasted by placing in a wide skillet over medium heat and shaking for two minutes)

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How To Make Rose Petal Preserve With Pistachios

Put the rose petals in a saucepan with the water, cover, and heat until boiling. Use a colander to drain. Add 1 tbsp of lime juice, then set away. Put water and sugar in a laminated pot in the meantime. Bring to a boil, reduce the heat, and let simmer over medium heat for 40 minutes. Now place the petals in a wide skillet and toast them for a few minutes, stirring constantly. Pour the syrup into the petals. Add rose water and the remaining lime juice. When the syrup is sufficiently thick to coat the back of a spoon, simmer it for 5 minutes with the lid on over medium heat. Now add pistachios to the syrup. Put off the heat and let it cool. In boiling water, sterilise jelly jars and dry them off by draining them. Once the jars are full with the heated jelly, seal them. Store in a cool place.

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3. Date Pie

Ingredients For Date Pie

Filling

1 cup chopped raw pistachio kernels

3 cups pitted dates

Roux

1 cup oil or unsalted butter

2 cups all-purpose flour

Dusting

1 tsp ground cinnamon

2 tsp ground cardamom

1/2 cup confectioners’ sugar

Garnish

1 cup ground pistachios (Soaked Pista Benefits)

How To Make Date Pie

In a wide skillet, toast the pistachios over medium heat for 1 to 2 minutes, shaking the skillet back and forth. Place aside and give it time to cool. Put a few pistachio kernels inside each date. Pack the dates closely together in a 9-inch pie plate. To create the roux: Make sure the flour is neither undercooked or overcooked while cooking it in an oil combination in a large, deep pan over medium heat for 15 to 20 minutes. To produce an equal surface, spread the hot roux over the dates, compress them down, and then smooth them out with the back of a spoon. In the meantime, combine the cinnamon, cardamom, and confectioners' sugar in a small bowl. While still warm, sprinkle evenly over the pie. The surface should be equally covered with the ground pistachios. Allow to completely cool. Cut into little pieces just before serving (traditionally diamond-shaped). Serve these on the same dish or delicately arrange them on a serving tray.

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