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160 Ganesh Chaturthi Recipes, Recipes for Ganesh Festival

Recipes to Celebrate the Glory of Ganesh

Best Sweets for Ganpati Utsav

Acclaimed as the Lord of good beginnings, the remover of obstacles and the harbinger of wisdom, success and prosperity, Lord Ganesh is like a universal God, worshipped by Hindus all over India. Every community has its key presiding deity; however, Ganesha is included in everybody’s prayers.

So, there is not a day when he is not welcomed into our minds and homes. But around the corner is that one special time when he is celebrated gloriously, with pomp and splendor. Yes, Ganesh Chathurthi or Ganpati Utsav is here!

Every year, during this utsav, Lord Ganesh is welcomed into millions of homes. For 10 days, he is decked up beautifully in silks and flowers, and worshipped lovingly with all his favourite delicacies ranging from Modak to Ladoos.

Each morning, a cup of milk or curds, or better still, a cup of Panchamrut is offered to Him. Panchamrut Prasad is a must-have for most Indian rituals. It combines milk, curd, ghee, honey and sugar – ingredients that denote prosperity and purity. Basil, which is the abode of Goddess Lakshmi, is also added to the Panchamrut to make it holier.

Ladoos and Modaks for Ganesh Chaturthi

We give you a delectable selection of Ladoos and Modaks to make during the Ganpati festival. Rather than stick to the same Modak every day, you can make different types of Modak and Ladoos like Mawa Modak, Fried Modak, Churma Ladoo, Besan Laddoo etc., pleasing both Lord Ganesh and your family! On a hurried day, you can make Rava Sheera instead.

We also show you how to make the mandatory Panchamrut. While each family has a different selection of traditional recipes to prepare for Ganpati, the recipes presented here are quintessential ones prepared in most homes.

Enjoy the festivities, prepare amazing delicacies and receive the blessings of Lord Ganesh, along with innumerable compliments from near and dear ones!

Enjoy our Ganesh Chaturthi Recipes, Recipes for Ganesh Festival and other festival recipes below.
1. 87 Ekadasi Recipes
2. 78 Navratri Vrat Recipe
3. 210 Holi Recipe
4. 22 Janmashtami Recipes
5. 89 Maha Shivaratri Recipe
6. 16 Paryushan Recipes
7. 268 Diwali Recipe
8. 91 Dassera Recipe

Happy Cooking!


modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe | with 20 amazing images. Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. The authentic sweet filling on the inside of a modak (steamed modak) consists of freshly grated coconut and jaggery. Many people also use dry coconut with nuts and poppy seeds as well. Do not overcook the jaggery mixture, as it will harden once it has cooled. Ukadiche Modak which is steamed modak is specially made during the first day of Ganesh Chaturti to welcome him. While this mouth-watering modak delicacy is an inseparable part of Ganesh Chaturthi celebrations, you can try and make it more often as it is a tasty treat for the whole family, especially the young ones. Offering to Ganesha usually concludes with an offering of 11 or 21 Steamed handmade modaks. On Sankashti Chaturthi which occurs every month and Angarki Chaturthi, steamed modak is made as an offering to the lord. We also have the recipe of modak made with modak mould. Enjoy modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe with detailed step by step photos.

kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi | Kaju Katli is made from 4 simple ingredients like kaju, sugar, milk powder and ghee. Kaju barfi is an all time favourite traditional mithai, but one that is feared by most people for the time it takes to prepare. If you follow this recipe meticulously, you will be pleasantly surprised by how easily and quickly you can prepare Kaju Katli at home! Although it takes a few hours to set, this recipe makes sure you spend less than 15 minutes sweating in the kitchen. To make kaju katli, blend the cashew nuts in a mixer to a fine, smooth powder. Combine the cashew nut powder and milk powder in a deep bowl, mix well and keep aside. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes). Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough. Divide the dough into 2 equal portions and keep aside. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife. Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days. Indian style cashew barfi is always there on the mithai platter during festivals like Diwali and Raksha - Bandhan . Serve along with namkeens like Poha Chivda, Chakli, Masala Mathri, Moong Dal Crispies etc. If you take care of the syrup’s consistency and the time of cooking and the level of heat (flame) as described in the recipe of homemade kaju katli diwali special, you are assured of a perfect result. Tips for kaju katli. 1. You could also put the cashews in the freezer for sometime before powdering it in the mixer, so you will get a very smooth powder without oil oozing out of the nuts. 2. Alternatively you can invest in a kaju grinder to get the best cashew powder without its oil oozing out. 3. After adding the cashew powder, stir it continuously to get a lump free mixture. 4. At step 11, use a palette knife or a flat steel ladle to scrape the kaju katli from the thali. Enjoy kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |

Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | with 50 amazing images. Maharashtrian ghavan is like a no fermentation rice dosa. It is also known as Maharashtrian Amboli. Learn how to make quick chawal ka atta ghavan. The Maharashtrian ghavan is a unique pancake made of a quick and easy rice flour batter. It takes just a few minutes to mix the ingredients into a batter and there is no need to ferment either. The secret to getting the perfectly-textured quick chawal ka atta ghavan lies in the consistency of the batter, which must not be very thin or thick. If you get the batter of a proper dropping consistency, you will get nice and spongy ghavans. Serve rice flour Maharashtrian ghavan hot, because rice flour tends to get chewy over time. We have Maharashtrian ghavan with coconut chutney or green chutney. Relish Maharashtrian ghavan with any Maharashtrian subzi for a hearty meal. Try other subzis like Mixed Vegetable Subzi and Palak Matar Paneer Subzi. We also show you how to make rice flour Maharashtrian ghavan with ghavan pan ( kali pan). Kali pan is used by Mahasrashtrians to make ghavan and amboli. NOTE the pan is very heavy and made of different metals. Heat the pan till it's very hot. Enjoy Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | with step by step photos.

sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with 25 amazing images. sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi is a simple recipes for fasting days that sync with upvas rules. Learn how to make shakarkand upvas khichdi. To make sweet potato khichdi, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the sweet potatoes, potatoes, mix well and cover it with a lid and cook on a medium flame for 8 to 10 minutes, or till the potatoes are cooked, while stirring occasionally. Add the green chilli paste, lemon juice, coriander, peanuts, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This simple but tasty rataloo chi khichdi is made with grated potatoes and sweet potatoes, tempered traditionally and flavoured with everyday ingredients like green chillies and lemon juice. We have added coarsely crushed peanuts to the recipe, to improve the flavour and texture. While we have used curry leaves and coriander in this sumptuous khichdi for upvas, you can avoid adding it if you wish to. Enjoy the faral, vrat khichdi hot and fresh with Rajgira ki Kadhi as a satiating meal. Tips for sweet potato khichdi. 1. There are two things you need to take care of, when making this khichdi. As you grate the potatoes and sweet potatoes, you should keep immediately placing them in water to avoid discoloration. 2. Also, when the Sweet Potato Khichdi is getting cooked, you must keep stirring it to avoid the grated potatoes sticking to the pan. 3. One of the popular Maharashtrian shakarkand upvas khichdi can be served with curds. Enjoy sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with step by step photos.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

rava sheera recipe | suji ka halwa | sooji halwa | with 13 amazing images A wonderful quick Indian dessert, rava sheera can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. suji ka halwa is traditional, yet modern in its simplicity, making it a sheer delight. suji ka halwa is made by roasting rava in ghee, then adding milk, water, sugar and nuts which are then cooked on a slow flame for 10 minutes. I would like to share some important tips to make the perfect sooji halwa. 1. Using warm milk is important as it will help the semolina cook faster. 2. Add 2½ cups of hot water. These liquids will help in cooking the semolina properly. 3. Cover and cook suji ka halwa on a slow flame about 10 minutes, while stirring occasionally. It might take a little more or less time as it depends highly on the quality of the sooji and also the flame on which it is cooked. rava sheera recipe makes a traditional and delightful combination with puris and chana. Check our collection of sheera recipes, that apart from semolina are made using varieties of nuts, flours or a combination of flour and fruits and even dals like mango sheera and badam ka sheera. Enjoy how to make rava sheera recipe | suji ka halwa | sooji halwa | with detailed step by step photos and video below.

atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with amazing 15 images. atta ladoo recipe known as | whole wheat flour ladoo is a simple and quick Indian dessert made using jaggery as the sweetener. atta ladoo recipe is made from only 5 ingredients, whole wheat flour, jaggery, ghee, nuts and cardamom powder. Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth whole wheat flour and jaggery ladoos. Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). We have made our atta ladoo recipe with jaggery as the sweetener and enhanced the flavour with cardamom powder. Whole wheat ladoos are the easiest and the quickest ladoos that can be made in a jiffy and in a hassel-free way. I usually make them for Diwali sweets and store them in an air-tight container and serve as required. To make atta ladoo recipe we have dry roasted the whole wheat flour in a non-stick pan until fragrant while stirring occasionally making sure doesn't burn. Further, we have added melted ghee and cooked. Next, after the switching the flame off we have added crushed nuts. We have used almonds, cashew nuts, and pistachios to elevate the taste of whole wheat flour ladoos but you can add other dried fruits like walnuts, raisins, black currants too. Mix well and transfer to a plate, let it cool atleast for 30 mins. Once slightly cooled, add jaggery. You can replace it with jaggery powder. Lastly, add cardamom powder and mix well using hands. Divide and roll between your palms shaping them into round ladoos. wheat flour ladoos are ready to be relished!! Roasting the flour well removes the raw smell and gives the whole wheat flour and jaggery ladoo a rich aroma while jaggery and ghee give it an intense, traditional flavour. Wholesome and nutritious, the Atta ke Ladoo is a saviour when hunger strikes. Just two atta ladoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week. You can also try recipes like Churma Ladoo or Coconut Laddoo. Enjoy atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with detailed step by step recipe photos below.

churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with 23 amazing images. churma ladoo recipe is an Rajasthani churma ladoo and also called atta churma ladoo as its made from whole wheat flour. churma ladoo is made from only 5 ingredients like whole wheat flour, jaggery, ghee, grated coconut and sesame seeds. Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form! Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into Rajasthani churma ladoos that are easy to store and serve. In order to get the best texture and flavour of Rajasthani churma ladoo, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in colour. Do not let them redden, or the flavour will change. Notes on churma ladoo. 1. If you’re making churma ladoo during winter you can add ghee roasted gaund powder. 2. If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo. 3. Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads. 4. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil. 5. To get a beautiful flavour of atta churma ladoo, we are making use of ghee for frying, but you can use oil too. Learn to make churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with step by step photos below.

Ganpati loves kids and kids love Ganpati, so let’s combine their favourites and make an all-new mithai! The Chocolate Modak is an all-new sweet delight in which a mouth-watering mix of chocolate, milk, cream, nuts and crushed biscuits is set in modak moulds to make soft, chocolaty modaks that anybody will love to bite into! These soft modaks are of perfect sweetness and quite easy and quick to make too. They stay fresh in an airtight container for 5 or 6 days. You can also try your hand at making other types of modak like Mawa Modak or Fried Modak .

coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava | with 15 amazing images. Richness oozes out of very spoonful of this divine coconut rava sheera mithai. With the creamy taste of not just coconut but coconut milk too, the coconut sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch. coconut sheera is made by sautéing rava on a tava, then adding coconut, almonds, raisins, sugar and coconut milk which is then cooked on a medium flame for 7 to 8 minutes. To that we add some cardamom powder and mava which is then cooked for 2 minutes to make the rich nariyal sheera. Sweetened aptly with sugar and flavoured by classic Indian spices, this coconut sheera with mava is perfect for any special occasion. I would like to share some important tips to make the perfect coconut rava sheera. 1. Sauté rava on a medium flame for 7 minutes or till it turns light brown in colour and aromatic.Stir occasionally so the rava does not stick to the bottom of the pan. Also, it helps in cooking evenly and not just browning. 2. You can add other dry fruits like cashew nuts, pistachios can also be added for crunch to nariyal sheera. Enjoy coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava with detailed step by step photos and video below.

Contrary to the general notion that desserts, especially traditional ones, take a long time to prepare, here is how you can prepare rich and tasteful rice kheer in minutes! condensed milk and a dash of spices impart an intense flavour to this Quick Rice Kheer despite the fact that the milk is not simmered for a long time. If you have cooked rice and other ingredients on hand, you can prepare this kheer within minutes, to serve with delicious fresh puris.

dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with 50 amazing images. This three-in-one treat dal baati churma is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional Rajasthani dal baati churma combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. Because of water scarcity and climatic conditions, different method of cooking are used. Rajasthani cuisine has dishes that can be prepared and stored for days! Dal baati is one of the main dishes of Rajasthani cuisine, the dish for which the cuisine is known for. The baati is a hard bread made with coarse whole wheat flour, semolina, ghee, besan and flavored with fennel seeds and carom seeds. Baatis can be fried or baked. The origin of baati goes way back to Rawal dynasty where the soldiers would make balls of dough and bury them under the sand and after they would return back from the war the baatis would be completely and nicely baked. Baati became a famous war-time meal. Later, then the combination of dal baati became very famous. Churma is believed to be invented by accident, sugarcane juice fell over baatis by mistake which made them softer and further evolved into churma. The process to make dal baati churma together may take long time yet the out-come and the efforts are worth everything!! Generous amount of ghee is used in making all the dal baati churma as it is believed that ghee enhances the taste and helps the real flavor come out. Tips for dal baati churma recipe. 1. The dough for baati should be stiff or else the baatis won’t be firm. 2. Make a small indentation in the center of the baatis using your thumb. You can also make an ‘X’ or ‘+’ sign indentation, so it gets cooked well from inside too. If you have ever been to Rajasthan in the winter months, you will know that this authentic dal baati churma combo is a wonderful way to warm yourself up on a cold day! Enjoy dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with detailed step by step recipe photos and video below.

pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with 25 amazing images. 4 ingredients pistachio barfi is a delicious Indian sweet made primarily from pistachios, milk, sugar, and ghee. Learn how to make pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | pistachio barfi is an Indian pistachio fudge. This 4 ingredients pistachio barfi has a nutty flavor, along with a beautiful pastel green color, making it a tempting affair for those having a sweet tooth. This recipe is relatively easy to put together and creates a perfect burfi that is so smooth, creamy, flavorful, and will just melt-in-your-mouth. pista barfi, a vibrant green Indian sweet, is a delightful combination of pistachios and sugar. To create this melt-in-your-mouth treat, start by transforming pistachios into a coarse powder for a delightful crunch. Boil sugar and water into a one-string syrup, the key to that perfect barfi texture. The pistachios are then introduced to this sugary symphony, along with milk powder for richness (optional). Patience is key as the mixture thickens, transforming into a dense paste that leaves the pan begging for freedom. Finally, the hot mixture is poured into a tray, where it cools and sets into squares of pure pistachio bliss. Indian style pistachio fudge have a good shelf life and can be stored in an airtight container for days. pro tips to make pista barfi: 1. If you wish you can incorporate a pinch of cardamom powder or saffron strands for an extra layer of flavor and aroma. 2. Adding ghee to the barfi adds a rich, nutty flavor to the barfi that complements the pistachios nicely. Regular butter can be used, but ghee offers a more intense and concentrated flavor due to the removal of milk solids and water during the clarification process. 3. Milk powder helps bind the ingredients together and creates a smooth, dense texture in the barfi. Fresh milk can sometimes lead to a softer or crumblier texture. Milk powder adds a concentrated milk flavor and richness to the barfi, enhancing the overall taste. Milk powder is a dehydrated form of milk, making it much easier to store and handle compared to fresh milk. This is especially beneficial for making sweets like barfi, which can be stored for longer periods. 4. Store pista barfi in an air tight container in the fridge for upto 2 days. 5. You can use 2 drops of pista essence to make this recipe. While the recipe uses ground pistachios for the base flavor, pistachio essence provides an extra boost of concentrated pistachio aroma and taste. This intensifies the overall pistachio experience in the barfi. Enjoy pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with detailed step by step photos.

magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with 16 amazing images. magaj recipe is a traditional Gujarati magas sweet. Thisdiwali besan ladoo is made often during Indian festivals. Magaj is a melt-in-the-mouth mithai made with the energising combination of besan, sugar and ghee. The rich flavour of this magaz ladoo sweet depends on how well you cook the besan. It is important to roast it uniformly, till a rich smell comes. Keep stirring it so that it does not char. The proportion of ghee and besan is also important as you might end up with a dry or very soft magaj ladoo if it is not done right. Once you have the magaz ladoo mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. Keep an eye on the container you arrange these Gujarati magas ladoos in, because it looks so tempting, and you folks might keep popping one into their mouths even as you keep preparing the Magaj! Serve this Mishtan with Dry Snacks like Ganthias and Masala Khakhras. Enjoy magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with step by step photos below.

mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with 40 amazing images. mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling. Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Gujarati mag dal ni kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make it really very quickly. The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The mag dal ni kachori can be kept fresh and stored in air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve mag dal ni kachori along with green chutney and khajur imli chutney Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori. Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos.
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