Bola sagale jana, “Ganpati bappa morya.”! You have to admit, irrespective of your religion, the fervour festivals brings along with it is like no other. This excitement automatically makes you be a part of the celebration after seeing your peers. Now, as Ganesh Chaturthi is around the corner, you and Aai must be wondering the prasad to make this year. So, we have got you covered with prasad recipes inspired by Sai’s kitchen in Almost Sufal Sampoorna. Have a look!

One of the famous South Indian breakfast dishes, Rava Pongal, is made of rava, dry fruits and moong dal. This dish can be made savoury as well as sweet.

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If you are a fan of mawa/khoya, then this Maharashtrian sweet dish is right up your alley. The dough is made from maida and rava, while the stuffing is prepared from jaggery and khoya.

Puran Poli is the superstar of the Maharashtrian sweet dish family. Usually, all the festivals call for yummy Puran Polis and shrikhand which are homemade. The Puran (or the stuffing) is made from chana dal and sugar while the poli is made from wheat flour.

It’s called Panchamrit (or Charnamrit) because it is prepared from five key ingredients. This lip-smacking prasad dish is prepared from yoghurt, ghee, sugar, honey and milk. Usually, you will be served after puja during Hindu festivities.

Commonly offered as a prasad during Satyanarayan puja or Ganesh puja, Sheera is a mouthwatering blend of ghee, raisins, milk and banana. Firstly, you have roast the semolina (rava) and then fry it for a couple of minutes in ghee. Then, add chopped bananas, raisins, cashews and keep stirring. Finally, sprinkle it with Kesar.

Known as the South Indian variant of kheer, payasam is made from rice cooked in milk and mixed with jaggery, coconut and cardamom. This style is known as Iyenger-style Payasam. There are a huge number of variants in payasam including, this kheer made from moong dal and vermicelli.

What do you think about the above ingredients? We would love to know your thoughts in the comments below.

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