Special Ganesh Chaturthi Recipes 2022: 3 Delicious Laddoo Recipes To Make

Ganesh Chaturthi 2022: Ganesh Chaturthi is around the corner and devotees celebrating the festival are busy making preparations for the festival, especially for the first day when ‘Sthapana’ of Lord Ganesha’s idol at home is over. The festival that this year celebrates the birth of Lord Ganesha begins on August 31 and will end with Ganpati Visarjan on September 9. Lord Ganesha is said to have a sweet tooth and during this festival a bhog of his favorite dishes is offered to him. Ganesha particularly has a thing for delicious laddoos and a popular legend supports it. (Also Read: Ganesh Chaturthi 2022 falls at a very auspicious time. Know shubh muhurat for Murti Sthapna, Visarjan and more)

Kuber once invited Lord Shiva to his golden palace. Lord Shiva realized that Kuber had invited him to show off his wealth and sent his son Ganesha instead. After welcoming Ganesha, while Kuber tried to show him his precious belongings, he became more interested in food. Kuber boasted of having so much food that he could feed thousands of guests. Meanwhile, Ganesha started eating and cleaned almost all the cooked food before he started eating all the raw food in the kitchen, but he did not feel full. When there was nothing left to eat, Lord Ganesha started eating gold utensils in the kitchen and it was then that Kuber realized that he would consume all his wealth. A frantic Kuber then approached Lord Shiva who asked him to serve Ganesha a homemade laddoo by Maa Paravati. The trick worked and Lord Ganesha was finally satisfied.

On the occasion of Ganesh Chaturthi, here are 3 laddoo recipes you can make to celebrate the birth of Lord Ganesha.


(Recipe by Anantikaa R Vig, founder of Freshly Baked By Anantikaa)


* Condensed milk

* Desiccated Coconut

* Dark or milk chocolate


– In a non-stick pan, take the condensed milk. Turn on the gas and slowly heat the condensed milk.

– Now add the grated coconut. Now you need to mix the two ingredients and cook over low heat for about 2 minutes.

– Be sure to let the mixture cool for about 5 minutes. The mixture should start to leave the sides.

– Once the mixture gets a little warm, start rolling balls out of the mixture and set aside. If the mixture sticks to your hand, grease your hands with oil or clarified butter (ghee).

– Using the double boil method, melt the chocolate. Heat some water in a saucepan and place a bowl filled with chocolates on it. You will notice that the chocolate will slowly begin to melt. Do not keep them directly on the gas or overheat. You can also put in the microwave for 30 seconds until the chocolate is melted.

– When the chocolate is half melted, turn off the gas. Keep stirring and the rest of the chocolate should be melted.

– Once the chocolate is completely melted, remove the bowl from the water.

– Slowly put the coconut balls in the melted dark chocolate mixture and coat them with chocolate. Place it on a plate.

– Sprinkle a little grated coconut on the chocolate so that it sticks well to the balls. Now place the balls in the refrigerator for about 10 minutes until they are completely set.


(Recipe by Swapandeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa)


· Dry roasted peanuts – ½ cup

Dry roasted sesame – ½ cup

Dry roasted desiccated coconut – ½

Dark chocolate, chopped – 1 cup (I used 81% cocoa)

Fresh juicy dates, seeded – 1 cup

Almonds – ¼ cup

Raisins -1/4 cup

Vanilla extract – 1 teaspoon

Honey – ¼ cup


• Put all the ingredients in a blender and mix well. Your mixture should look sticky at this point. If your mixture seems too dry to shape, squeeze in some more honey.

• Make balls the size of a lemon. You’ll really want to squeeze them and mold them tightly into a ball shape. Add some sliced ​​almonds and roasted peanuts or any of them according to your taste in the mixture for the crunchy bite.

• Leave them aside for about 30 minutes and get ready to enjoy the tasty chocolate twist ladoo. These can be stored in an airtight container in the fridge for up to a week.


(Recipe by Swapandeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa)


Besan – 500g

Milk – 100ml

Sugar – 150 g

Grated coconut – 50 g

Ghee – 50g

Chopped pistachios – 2 g


• Add the besan to the ghee and roast it well over low heat until the raw smell disappears.

• Now add the grated coconut and roast it for a minute.

• Add the sugar and mix well until the sugar melts. The mixture will become sticky as the sugar melts.

• Now pour in the milk slowly and stir the mixture without forming lumps. You can also mix it up by removing it from the stove.

• When it begins to thicken, add the ghee and stir continuously. The ghee should incorporate well and ooze.

• Once everything comes together and becomes non-sticky, remove from heat.

• Add the chopped walnuts on top and let cool a bit. When it’s warm enough to the touch, turn it into laddos

• You can also put the mixture on a greased plate and cut into desired shapes.

• Arrange on a plate and garnish with chopped pistachio.

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