Milk & Dairy

Ingredients

• 1 packet paneer (Not fried)
• 3 cups milk
• A few strands kesar
• Sugar (to taste) *Water (Ample)
• Pista (chopped)

Procedure

1. Grate paneer in a mixer till it is fine. Do not add water else it is too soft.
2. Once it is grated and softer, add little sugar (Just enough to bring a slight sweet taste).
3. Kneed it into small balls and flatten them a bit.
4. Keep about 3 cups of water to boil. As soon as the water is hot, drop the paneer balls into it and cover partially with a lid. 5.

गणपति बाप्पा मोरया, पुढच्या वर्षी लवकर या! आणि गणेश चतुर्थीला जरी बराच अवकाश असला, तरी उकडीचे मोदक बनवायला काही खास बहाणा शोधायची गरज नाही!

Modak, or more specifically, ukaDiiChe modak, are supposedly Lord Ganesh's favorite. They are, of course, prepared every year during Ganeshotsav, but also at Sankasht Chaturthis, on the 4th day of the second fortnight of each month. Enjoy!

Ravaa ladoos are a favorite in Maharashtra. Typically, they're a part of the special Diwali cuisine known as फराळ ('faraaL').

Sheera is a dessert made from rawaa (sooji) that is usually prepared for auspicious occasions like pooja. But there's no reason why it can't be had at one's whim!

Kheer is a porridge-like dessert, often made at auspicious occasions. This one, made from shevayaa, or vermicelli, is quite popular in Maharashtra.

Shrikhand is a popular Maharashtrian dessert, made primarily of yogurt (curds) and sugar. It's a delicacy savored at various festivities throughout the year. The traditional method of making it is long and tedious, but with the use of a little "technology" (sarcasm intended ;-) ), it is possible to make this quicker and with less effort.