Hyatt Regency Pune Ganesh Chaturthi Recipes

Hazelnut and Paan Modak

Ingredients

Dark Chocolate -300gm

Hazelnut Roasted – 50 Gms

Tutti Frutti – 10 gms

Gulkand -20gm

Desiccated Coconut -100 gms

Mawa – 25 Gms

Sweet Paan ( Betel Leaves ) -2 Nos

Nutella – 50 ml

Method

Put the dark chocolate Chocolate in a double boiler, the chocolate needs to be tempered well after this on a marble table until it reaches the moulding texture.

Put the chocolate into a Modak mould and then make chocolate shells and refrigerate for some time.

Make a mixture of gulkand, desiccated coconut,maca , hazelnut halves, tutti frutti and chopped sweet paan ( betel leaves)

Put the mixture in the chocolate shells and cover with the tempered chocolate, refrigerate for some time and serve with Nutella melt.

Amaranth And Quinoa Poli

Ingredients

For the stuffing

20 Gms Gram flour

30 Gms Jaggery Grated

2 Gm Cardamom powder

20 ml Ghee

25 Gms Amaranth seeds

50 Gms Coconut Grated

For the dough

100 g Quinoa flour

100 g All-purpose flour

10 ml Oil Hot

2 gms Salt

30 ml Milk Warm

Ghee For frying

Method

To make the stuffing

Heat ghee in a pan.

Add amaranth, grated coconut and gram flour and roast for 2-3 minutes on medium heat.

Remove from heat and cool.Grind in a grinder to make a coarse paste.Add grated jaggery, cardamom powder and blend again to make the filling.

To make the dough

Mix quinoa flour and all purpose flour in a bowl.Add salt and hot oil and mix well.

Add milk to make a soft dough.Cover the dough and keep aside for an hour.

Rest of The Method:

Heat a griddle. Divide the dough into small balls and make around 8-10 dough balls. Roll the dough ball to make a small disk.

Keep the stuffing at the centre of the disc and shape it like a pole. Heat a griddle and transfer the poli on the hot griddle.

Cook the poli from both the sides until brown, apply ghee and keep cooking until light brown in colour.

Serve with ghee.