As the aroma of incense fills the air and chants of Ganpati Bappa Morya echo through homes, food takes on a sacred role in the celebration of Ganesh Chaturthi. Chef Swetha brings you two timeless festive recipes with a twist.
These simple yet soulful dishes are crafted to add sweetness, purity, and joy to your festive table, making your offering to Bappa even more special.
SUNSET BITES: Delicate Banana Sheera Tarts
These miniature Banana Sheera Tarts are a delightful fusion of traditional Indian flavours and elegant pastry, perfect for afternoon tea or a sophisticated dessert. The warm, comforting sweetness of the banana sheera, infused with ghee and cardamom, nestled in a crisp, buttery tart shell, creates an unforgettable taste sensation. Topped with a sprinkle of vibrant pistachio dust, these little bites are as beautiful as they are delicious.
YIELD:
Approximately 12 mini tarts
Prep time: 30 minutes
Cook time: 30 minutes
INGREDIENTS:
For the Tart Shells:
- 1 ½ cups plain flour, plus extra for dusting
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the Banana Sheera Filling:
- 2 ripe bananas, mashed
- ¼ cup fine semolina (rava)
- 2 tablespoons ghee
- ¼ cup sugar (adjust to your preference based on banana sweetness)
- ¼ teaspoon cardamom powder
- 1 tablespoon chopped cashews and almonds (optional)
For Garnish:
- 1 tablespoon finely ground pistachios (pistachio dust)
Equipment:
- 12-cup mini tart pan
- Rolling pin
- Mixing bowls
- Saucepan
METHOD:
1. Make the Tart Dough:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Tart Shells:
- Preheat oven to 180°C (160°C fan-forced) / 350°F.
- Lightly flour a clean surface. Roll out the chilled dough to about ⅛-inch thickness.
- Using a round cutter slightly larger than the tart pan cavities, cut out circles of dough.
- Gently press the dough circles into the mini tart pan cavities, trimming any excess dough from the edges.
- Prick the base of each tart shell with a fork to prevent puffing.
- Line the tart shells with parchment paper and fill with baking beans or dried rice.
- Bake for 15 minutes.
- Carefully remove the parchment paper and baking beans/rice. Return the tart shells to the oven and bake for another 5-7 minutes, or until lightly golden.
- Let the tart shells cool completely in the pan before filling.
3. Make the Banana Sheera Filling:
- In a saucepan, heat the ghee over medium heat. Add the semolina and roast for 2-3 minutes, stirring continuously, until it turns light golden brown and fragrant.
- Add the mashed bananas and sugar to the saucepan. Cook, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pan. This will take about 5-7 minutes.
- Stir in the cardamom powder and the chopped nuts (if using). Mix well and remove from the heat.
4. Assemble the Tarts:
- Spoon the warm banana sheera filling evenly into the cooled tart shells.
- Garnish each tart with a sprinkle of finely ground pistachio dust.
5. Serve:
The Banana Sheera Tarts are best enjoyed slightly warm or at room temperature.
Tips for Success:
- Ensure the butter for the tart dough is very cold. This is crucial for a flaky crust.
- Don’t overwork the tart dough, as this can make it tough.
- Allow the tart shells to cool completely before filling to prevent them from becoming soggy.
- Adjust the amount of sugar in the sheera depending on the sweetness of your bananas.
- For an extra touch of flavour, you can add a pinch of nutmeg to the banana sheera.
- These tarts can be made ahead of time. Store the unfilled tart shells in an airtight container at room temperature for up to 2 days. The banana sheera filling can be made a day ahead and stored in the refrigerator; warm it slightly before filling the tarts. Assemble just before serving for the best texture.
CHOCOLATE CARDAMOM SAFFRON MODAK COOKIES WITH ROSE GLAZE:
A delightful fusion of traditional Indian flavors and rich chocolate, these mini modak-shaped cookies are a festive treat perfect for any occasion. The aromatic blend of cardamom and saffron, enhanced by the richness of ghee, creates a unique and irresistible flavor profile. A delicate rose glaze adds a touch of elegance and floral sweetness.
YIELD:
Approximately 18-20 mini modaks
Prep time: 25 minutes
Chill time: 30 minutes
Bake time: 12-15 minutes
INGREDIENTS:
For the Cookies:
- 1 ½ cups (190g) all-purpose flour, plus more for dusting
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick, 113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cardamom
- ¼ teaspoon saffron threads, lightly crushed
- 2 tablespoons ghee, melted and slightly cooled
For the Rose Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons milk
- ½ teaspoon rose water
- A few drops of red or pink food coloring (optional)
- Dried rose petals or crushed pistachios for garnish (optional)
Equipment:
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap
- Rolling pin
- Modak mold or knife
- Baking sheets
- Parchment paper or silicone baking mats
- Small mixing bowl for glaze
- Whisk
- Piping bag or spoon (for drizzling)
METHOD:
1. Prepare the Dough:
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Beat in the egg and vanilla extract until well combined.
- In a small bowl, combine the ground cardamom and crushed saffron. Add the melted and slightly cooled ghee to this mixture and stir.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the cardamom-saffron-ghee mixture until evenly incorporated into the dough.
2. Chill the Dough:
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the dough to firm up. This will make it easier to roll and shape.
3. Shape the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Lightly flour a clean work surface and your rolling pin.
- Divide the chilled dough into two portions. Keep one portion wrapped in the refrigerator while you work with the other.
- Roll out the dough to about ¼-inch thickness.
- Using a Modak Mold: Press small portions of the rolled dough into the modak mold, ensuring it fills all the crevices. Carefully release the shaped cookie onto the prepared baking sheet.
- Shaping by Hand: If you don’t have a modak mold, you can use a knife to shape mini modaks. Cut out small circles using a cookie cutter (about 2 inches in diameter). Pinch the edges of the circle at several points to create the traditional modak shape with pleats and a pointed top. You can use the back of a knife to gently create more defined pleats.
4. Bake the Cookies:
- Arrange the shaped cookies on the prepared baking sheets, leaving a little space between each cookie.
- Bake for 12-15 minutes, or until the edges of the cookies are set and they feel slightly firm to the touch. Be careful not to overbake, as cocoa cookies can become dry.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
5. Prepare the Rose Glaze:
- While the cookies are cooling, prepare the rose glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of milk until smooth.
- Stir in the rose water. If the glaze is too thick, add the remaining tablespoon of milk, a little at a time, until you reach a smooth, drizzable consistency.
- If desired, add a few drops of red or pink food coloring to achieve a pale rose hue. Stir well to combine.
6. Glaze and Garnish:
- Once the cookies are completely cool, you can drizzle them with the rose glaze. You can use a spoon or transfer the glaze to a piping bag with a small snipped tip for more control.
- Drizzle the glaze over the top of each cookie, allowing it to drip slightly down the sides to mimic the traditional modak shape’s “trunk.”
- If desired, garnish the glazed cookies with a sprinkle of dried rose petals or crushed pistachios before the glaze sets.
7. Serve and Store:
- Allow the rose glaze to set completely before serving the chocolate cardamom saffron modak cookies.
- Store the cookies in an airtight container at room temperature for up to 3-4 days.
Tips for Success:
- Use good-quality cocoa powder for the best chocolate flavor.
- Don’t skip the chilling time for the dough; it’s crucial for preventing the cookies from spreading too much during baking.
- Lightly crush the saffron threads to release their aroma and color.
- Adjust the amount of milk in the glaze to achieve your desired consistency.
- Be gentle when shaping the cookies, especially if you are doing it by hand.
- For a more intense rose flavor, you can infuse the milk for the glaze with a few drops of rose extract or steep a few edible rose petals in the milk (strain before using).
About the Author:
Chef Swetha is a dynamic culinary leader whose journey from the bustling kitchens of India to the global food stage is both inspiring and pathbreaking. She made national headlines as India’s youngest female Executive Chef at just 25, shattering industry norms and paving the way for young women in hospitality leadership.
Her culinary roots trace back to her Bachelor’s in Hotel Management from M.S.R.C.H.M, Bangalore, where she laid the groundwork for her career. Today, Swetha serves as Head Chef at Compass Group Australia, bringing her visionary approach to one of the world’s largest foodservice companies. Based in Sydney, she leads high-performance kitchen teams, curates diverse menus for multicultural audiences, and implements systems that bridge culinary artistry with operational efficiency.
To know more, visit her Instagram