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Ganesh Chaturthi is a time of worship, celebration and feasting and no festive table is complete without a spread of sweets. As you bring Lord Ganesha home, the air is filled with the sweet scent of treats and the joy of the occasion. Amongst these, rice-based sweets have a special place, a perfect blend of taste, texture and tradition. Whether it is the soft and creamy kheer or the chewy coconut modak, these sweets make the festivities even more special.
Rice being one of the most versatile ingredients, turns into various desserts that perfectly fit the mood of Ganesh Chaturthi. Each region in India has its version of rice sweets, from payasam in South India to the rich chaler payesh of Bengal. As you get ready for the festivities, why not try your hand at some of these rice sweets?
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They are easy to make, full of flavour and perfect to offer to Bappa or share with family and friends. Get into the tradition and joy of this festival by adding these classic rice sweets to the festival menu.
8 Delicious Rice Sweets For Ganesh Chaturthi Bhog:
Rice Kheer
Rice Kheer is a traditional Indian dessert made with rice, milk, sugar, cardamom and nuts. Its creamy texture and subtle sweetness make it a favourite in every household, especially during Ganesh Chaturthi. To make it, slow cook basmati rice in full-fat milk until the rice is soft, then add sugar and cardamom. Garnish with chopped nuts and saffron and you have the perfect festival sweet.
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Patishapta
Patishapta is a Bengali delicacy prepared during Makar Sankranti and other occasions. These rice flour pancakes are stuffed with coconut, jaggery and khoya. The dish has its roots in Bengali cuisine and is a winter special. To make Patishapta, prepare a batter of rice flour, maida and semolina. Cook thin pancakes on a nonstick pan, fill them with the coconut and jaggery mix and fold them up. They are usually served warm with a drizzle of condensed milk or ghee
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Meethe Chawal
Meethe Chawal or sweet rice is a North Indian dessert made with fragrant basmati rice, sugar, saffron and spices like cloves and cardamom. It is popular during festivals like Baisakhi and Ganesh Chaturthi. Originating from Punjab, this dish is prepared on auspicious occasions. To make Meethe Chawal, cook the rice until fluffy, then add sugar, saffron-infused water and aromatic spices. Garnish with raisins and nuts for a delicious and fragrant treat.
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Kaasar Laddoo
Kasar Laddoo is a traditional rice-based sweet from North India, associated with weddings and festivals. It is made with puffed rice (murmura or kurmura), jaggery and ghee. These laddoos are light and flavourful and have a slightly crunchy texture. To make Kasar Laddoo, melt jaggery with a little water, add ghee and mix in the puffed rice. Shape the mixture into laddoos while it’s still warm. They are easy to make and store, perfect for offering during Ganesh Chaturthi.
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Rice Barfi
Rice Barfi is a special sweet made with rice flour, milk, sugar and cardamom. It is a rich and creamy dessert, like fudge, with a delicate flavour. This dish is believed to have originated in South India where rice is a staple. To make Rice Barfi, cook rice flour in ghee, and slowly add milk and sugar until the mixture thickens. Spread it on a greased tray, let it cool and cut into square pieces. Garnish with slivered almonds or pistachios for extra crunch.
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Rice Halwa
Rice Halwa is a yummy and rich dessert, made during South Indian festivals. Originating from Kerala, it is famous for its glossy texture and deep flavours. To make Rice Halwa, rice flour is cooked with ghee, sugar and water until it becomes a thick smooth mixture. Cardamom is added and roasted nuts are garnished. The smooth, melt-in-your-mouth texture makes it a favourite for festivals.
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Rice Pongal
Rice Pongal is a traditional South Indian dish that is both savoury and sweet, made during harvest festivals like Pongal or Ganesh Chaturthi. The sweet version, Sakkarai Pongal, is made with rice, jaggery and lentils, flavoured with cardamom and ghee.
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To make it, cook rice and moong dal together, then add melted jaggery and ghee. Add a tempering of ghee-roasted cashews, raisins and cardamom for an aromatic.
