As families across India gear up to welcome Lord Ganesha into their homes, food takes centre stage in the celebrations. Ganesh Chaturthi is a festival that blends devotion with delicacies — a time when age-old traditional recipes are recreated with love and innovation.

This year, Chef Rubal Pupneja, Chef at The Ashok, New Delhi, presents three festive creations that celebrate heritage with a contemporary flair. From a refined re-imagination of the classic Puran Poli to a wholesome prasaad and a rainbow-hued modak, each dish brings colour, flavour, and a touch of surprise to the festive table.

Puran Poli Tart

(An innovative take on the traditional Puran Poli)
Ingredients

For Tart Shell

● Ground atta biscuits – 200 gms
● Ghee – 75 gms
● A pinch of salt
For Filling
● Boiled chana dal – 100 gms
● Fresh grated coconut – 40 gms
● Ghee – 50 gms
● Jaggery – 60 gms
● Saunf powder – 1 tsp
● Jaiphal powder – a pinch
● Elaichi powder – ½ tsp
For Garnish
● Saffron strands – 8–10
● Silver warq – 1 sheet
● Fried coconut slices

Method

1. Mix the ground atta biscuits with ghee and a pinch of salt until crumbly. Press into tart moulds and refrigerate to set.
2. In a pan, cook boiled chana dal with coconut, ghee, and jaggery until smooth. Strain for a
fine texture.
3. Add saunf, elaichi, and jaiphal powder. Mix well.
4. Fill the tart shells with this mixture and bake at 180°C for 15–20 minutes. 5. Demould, brush sides with ghee, and garnish with saffron strands, silver warq, and fried coconut.
A festive tart that balances tradition with creativity.

PanchaKajjaya

(A traditional prashad offered during Ganesh Chaturthi)
Ingredients

● Fresh grated coconut – 100 gms
● Jaggery powder – 50 gms
● Roasted sesame (til) – 15 gms
● Elaichi powder – ½ tsp
● Almonds – 30 gms
● Cashews – 30 gms
● Raisins – 20 gms
● Roasted/fried poha – 50 gms
● Ghee – 75 gms
For Plating
● Banana leaf
● Rose petals

Method

1. Lightly sauté almonds, cashews, and raisins in ghee. Set aside.
2. In a mixing bowl, combine coconut, jaggery, sesame, poha, elaichi, and the sautéed nuts. Mix gently.
3. Rest for 15 minutes for the flavours to meld.
4. Serve on a banana leaf, decorated with rose petals.

Note: Traditionally prepared as prashad for Lord Ganesha, this wholesome sweet uses jaggery instead of sugar — making it both healthy and divine.

Gulkand Stuffed Rainbow Modak
(A colourful must-try for Ganesh Chaturthi)
Ingredients

For Outer Layer
● Khoya – 300 gms
● Ghee – 70–80 gms
● Elaichi powder – ½ tsp
● Milk powder – 50 gms
● Saffron milk – 20 ml
● Pista puree – 20 gms
● Orange extract/edible colour – 10 ml
For Stuffing
● Gulkand – 50 gms
● Desiccated coconut – 60 gms
● Elaichi powder – ½ tsp
● Tutti frutti – 20 gms
● Cashews – 10 gms
● Sesame – ½ tsp

Method

1. Heat ghee in a pan, cook khoya till it leaves the pan. Add elaichi and milk powder, mix well. Cool.
2. For stuffing, mix gulkand, coconut, elaichi, tutti frutti, cashews, and sesame. 3. Divide khoya into 4 equal parts: colour with pista puree (green), saffron milk (yellow), orange extract (orange), leaving one part white.
4. Using a modak mould, layer coloured khoya on both sides, add stuffing in the centre, and shape into modaks.
5. Plate on gold-dusted banana leaves with silver/golden sugar balls for festive flair. Note: Natural colours are preferred, but edible food colours may be used as substitutes.