Ganesh Chaturthi 2025: Home Chefs Share Recipes To Welcome Bappa

Ganesh Chaturthi, to be celebrated on August 27, 2025, is almost here, and devotees cannot keep calm. Bappa’s idols are already books, some are undergoing final finishing, and some have been installed in pandals (referring to Lalbaugcha Raja, Mumbai, Maharashtra). Children see a friend in him, adults seek guidance from him, and elders treat him like a younger kid visiting his relatives. Hence, he is welcomed with open arms, pomp and show, and a feast comprising his favourite delights. Slurrp connected with home chefs Bijal Shah, Bijal’s Food Creation, and Karishma Mehta, Bowledbykari, to bring you a few unique creations that will elevate your festive spread this year. If you are still banging your head against a wall to shape the menu, bookmark this guide.

Ghee-Jaggery Chocolate And Dry Fruit Cake By Bijal Shah

Ingredients

• 1 cup atta
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 1/4 cup ghee
• 1/2 cup jaggery
• 1/2 cup milk
• 1/4 cup curd
• 1 tsp vanilla essence
• 1/2 cup mixed dry fruits
• 1/4 cup dark chocolate chunks

Method

• Grease the heart-shaped container with ghee and line it with butter paper (especially the curves).
• Preheat the oven to 160–165°C.
• In a bowl, sift together wheat flour, cocoa powder, baking powder, baking soda, and salt.
• Whisk warm ghee and jaggery until smooth.
• Add curd, milk, and vanilla. Mix well till the jaggery dissolves.
• Gently fold the dry mix into the wet mix.
• If the batter feels thick, add 1–2 tbsp milk.
• Dust chopped dried fruits with a little flour (so they don’t sink).
• Fold fruits and chocolate chunks into the batter. Decorate with more chocolate chips and dried fruits.
• Pour batter into the heart-shaped container.
• Bake at 160–165°C for 35–40 mins or until a toothpick inserted in the centre comes out clean.

Gud Makhana by Karishma Mehta

Ingredients

• 1 cup makhana
• 1 tbsp sesame seeds
• 1 tsp ghee
• 2 tbsp ghee

Method

• Roast your makhana in a little ghee and set aside
• In a pan, add the ghee, jaggery/ Gud or jaggery powder
• Add sesame seeds and the roasted makhana
• Mix until well coated
• Let it cool and dig in!

Also Read: Chef Aanal Kotak Shares Modak Recipes For Festive Season

Chhole Chaat By Bijal Shah

Ingredients

For Chhole

• 2 medium tomatoes
• 2 cups kabuli chana
• 4 tbsp oil
• 1 tsp cumin powder
• Salt to taste
• 1 tsp red chilli powder
• 1/4 cup coriander leaves
• 3 tbsp tamarind pulp
• 3 tsp chhole masala
• 2 tsp ginger paste
• 1 tsp coriander powder
• 2 green chillies

For Wheat Jeera Puri

• 1 tsp salt
• 2 cups wheat flour
• Oil for frying
• Water as needed
• 2 tbsp oil
• 2 tsp cumin seeds

Assembling Chaat

• 1 cup nylon sev
• 1/2 cup green chutney
• 1/4 cup coriander leaves
• 1/2 cup tamarind chutney
• 1.5 cups pomegranate seeds
• 1 tsp chaat masala
• 1 tomato

Method

For Chhole

• Pressure cook the soaked chickpeas with salt until soft.
• Heat oil, add jeera, and sauté till golden brown.
• Add ginger paste & green chillies, cook for 1 min.
• Add tomato, cook till mushy.
• Add all masalas & tamarind pulp, mix well.
• Add boiled chickpeas, a little water & simmer for 10 mins.
• Garnish with coriander.

For Wheat Jeera Puri

• Mix flour, salt, cumin & oil.
• Knead into a stiff dough using water. Rest 15 mins.
• Roll small puris (2-inch).
• Fry in hot oil until golden & crisp.
• Cool & store airtight.

Assembling Chaat

• Add 3 tbsp cooked chhole at the bottom.
• Spoon 2 tbsp curd over it.
• Drizzle 1 tsp green chutney & 1 tsp tamarind chutney.
• Sprinkle some tomato & pomegranate seeds.
• Add a pinch of chaat masala + a little sev.
• Repeat another mini layer (chhole + curd + chutneys).
• Top with extra sev, coriander, and pomegranate seeds.
• Place one wheat jeera puri standing on top or served on the side.

Dry Fruit Modak by Karishma Mehta

Ingredients

• 8 dried figs, chopped 
• 8 seedless dates, chopped 
• 15-16 almonds
• 1/4 cup walnuts
• 1/4 cup pistachios
• 1/4 cup cashews
• 1/4 cup desiccated coconut
• 1 tbsp ghee
• 1 tsp cardamom powder

Method

• Add the almonds, walnuts, pistachios and cashew nuts to a grinder. Grind all the nuts together.
• Dry roast the dessicated coconut
• In a grinder, make a date and fig paste
• Add the ghee to a pan and cook the date and fig paste well
• Add all the dry fruits and mix well
• Cook till the mixture  doesn't stick to the pan anymore
• Add the coconut and cardamom powder and mix well
• Let the mixture cool for some time
• Use a modak mould to shape them.
• Refrigerate for an hour before serving.