Happy belated Ganpati!
Did you know that having a sweet tooth is a godly quality? Good news for me with some of my favorite desserts, like mango burfi and falooda – Lord Ganesha enjoys sweets too! And Ganpati is a time to honor his favorite foods.
Ganpati is a Hindu holiday that celebrates Lord Ganesha’s birthday and welcomes his presence on Earth for about a week in late August or early September. Traditional Maharastrians practice this holiday by spending time with family, bringing a Ganesha idol into their home, and savoring desserts such as the widely known, coconut-filled modaks.
Another Ganpati specialty sweet – ninaave – is exclusively made in the Maharastrian CKP community. It is basically a baked besan fudge, made with coconut milk. It tastes similar to a besan ladoo – but it has a moist texture and a creamier flavor.
“Ninaave” literally means no name in Marathi, because the original inventor of this sweet didn’t know what to call it. Regardless of whether it is aptly named or not, ninaave is a tasty treat you can now share with your friends and family any time of the year!
Ingredients:
(Recipe makes about 20 individual pieces)
1 cup of coconut milk
1/4 cup of pistachios (sliced or chopped)
1 1/4 cup of besan (chickpea or gram flour)
7-8 pieces of jaggery
1/4 cup of ghee (and some additional for greasing the pan)
A pinch of saffron (not pictured)
A pinch of cinnamon powder (not pictured)
Prep Time: 45 minutes, Total Time: 1 hour 20 minutes
How To:
1. Grate the jaggery pieces into a fine dust using a hand grater.
2. Heat the ghee in a large, thick-bottomed pan on low-medium heat.
3. When the ghee is melted, add the besan flour. Keep the gas on low-medium heat so the besan does not burn.
4. Toast the besan for 20 minutes until it turns golden brown and sticks together. You may need to add additional ghee if the mixture is too dry.
5. When the besan is toasted and golden brown, add coconut milk, grated jaggery, saffron, and cinnamon powder to the mixture.
6. Mix thoroughly for another 15-20 minutes until the mixture begins to harden. It should reach the consistency of very soft dough.
6. Grease an 8 x 8 baking pan with a small pat of ghee.
9. Pour the hardened mixture evenly into the greased pan.
10. Bake the mixture for 35 minutes at 350 degrees, or until the center of the mixture is fully set. You can check by sticking a knife into the center – if it comes out clean, but the mixture is still soft, it’s done.
11. Remove the pan from the oven, and set it to cool. When it is cool, scatter chopped pistachios across the surface of the sweet.
12. Cut the sweet into 1-inch long squares and carefully move them onto a bowl or a plate. The sweets might need additional time to cool since they will be very soft!
Enjoy those sweet and gooey bites! YUMMY!
Do you celebrate Ganpati? What are your favorite treats? Email recipe ideas and questions to shriya@thebigfatindianwedding.com.