Steamed Goan Patoli

The Maharashtrian delicacy, Ukdiche Modak, is central to celebrating Ganesh Chaturthi as Lord Ganesha’s favourite sweetmeat. Legend says that Anusuya, an ancient saint’s wife, invited Lord Shiva, Goddess Parvati, and Lord Ganesha to her house to seek their blessings. Different kinds of food could not satisfy Lord Ganesha until Anusuya served him a modak. His stomach was full, and he burped, just as Lord Shiva burped 21 times. This led to the practice of preparing 21 modaks as an offering to Lord Ganesh. These steamed dumplings are made with rice flour dough, filled with a luscious mixture of grated coconut and jaggery, and infused with aromatic cardamom.

The origins of Gajar Ka Halwa offer a fascinating glimpse into culinary history. It is thought that the journey of this beloved dessert began in 1526 during the Mughal era. Originating from Afghanistan, vibrant carrots found their way to Indian soil via Dutch traders, eventually taking root in Punjab, where they thrived. In this region, the concept of cooking orange carrots with milk, sugar, ghee and khoya (a type of milk solid) came to fruition, giving birth to the rich, sweet concoction we know today as carrot halwa. Later, the dessert was enhanced with the infusion of cardamom and a lavish sprinkling of nuts and raisins. The dish’s vibrant orange hue, reminiscent of Indian festivities, and its comforting warmth make it particularly popular during the cooler months as a sweet reminder of the bounty of winter harvests.

A delectable fusion of creamy yoghurt and luscious mangoes produces India’s beloved Mango Shrikhand. Both Gujaratis and Maharashtrians claim the invention of shrikhand. According to legend, shrikhand was invented by herders; to carry yoghurt easily while travelling overnight, they strained out its whey. However, this sweet dish is mentioned in the scripture Supa Shastra, a treatise of food and drink. Other stories say that it was first prepared by Kunti’s son, Bhimsena, who was an expert in cookery. Adding ripe, succulent mangoes to strained yoghurt to achieve a thick, velvety consistency creates an irresistible summer delight – a perfect balance of tangy and sweet flavours. Satisfying the sweet tooth and cooling the body, it’s the ideal treat to beat the heat while celebrating the king of fruits.

Holle, a well-loved Goan dessert, marries the ritualistic and agricultural essence of Goa, spotlighting rice and coconut as symbols of prosperity. Integral to San Joao festivities, this dessert is more than a treat; it celebrates the monsoon’s arrival, embodying the community’s jubilance. Crafted from a base of freshly ground rice flour and a fragrant filling of jaggery, coconut, split chickpeas, and cardamom, holle is steamed in jackfruit leaf cones, a testament to Goan ingenuity. This process, deeply rooted in tradition, involves communal early morning rice grinding and singing, linking generations.