Maharashtrain style Sabudana Khichdi

You must be wondering how come western India recipes on my blog...well I am raised in Kalyan and much acquainted to Maharashtrian food. Since my childhood I used to trade my lunch box whenever my friend used to bring this in her lunch box. Sabudana khichdi is my favorite breakfast recipe, I love so much that I can eat 4 times a day! This is a typical Maharashtrian style khichdi I learned from our kaki (maid), she makes awesome khichdi!!

Sabudana Khichdi is also famously called a fasting food during the ekadashi days, or sankashti chaturthi days when most of the maharashtrians fast. You will find in on the menu of many mess/canteens in most of Mumbai and surrounding when there is this special fasting done. But I love it any time any day. I make it as Naivedyam or Prasad to offer to Saibaba on Thursdays or for Saibaba Satsangs. After much talking here goes the recipe.

Sabudana Khichidi (Maharashtrian style)

Source: Our Maid Kaki
Cuisine: Maharashtrian Cuisine
Prep time:20 mins and 6-7 hours soaking sago
Cooking time: 20 mins
Serves: 4
Ingredients:

2 C Sabudana/Sago (I use Swad or Delight brand)
3 green chillies
1 C roasted peanuts (remove the skins and grind into powder)
2 tsp crushed jeera
6-7 curry leaves
1 medium potato, medium diced
¼- ½ C oil
Kadai or non-stick pan

Method:

• Soak sabudana 6-7 hours before hand. First wash and rinse the sabudana and then soak them in enough water that all of it is submerged in the water.
• Next, roast peanuts in microwave. Place them on microwave safe plate and heat it on high for 3 or 4 mins. You will see that the peanuts are turned slightly brown, let it cool and remove the skin and grind into powder. alternatively you can dry roast them in a pan, if m/w is not the option.
  
• Chop potato into medium size and medium size and place then in a microwave safe bowl, pour some water and heat it for 5 mins high. alternatively you can fry the potatoes in the oil itself, will take little while till they turn crispy.
  
• Heat oil in kadai or non-stick pan on medium high, add curry leaves/kadipatta, crushed jeera and green chillies, let them fry for 1 min and then add the boiled aloo. Reduce the flame to medium low and let the potatoes turn crispy golden brown.
  
• Add the sabudana, mix well, for a minute so that everything is mixed well. Sprinkle salt, close with a lid and let it cook for 10 mins... keep in mind to reduce the flame to simmer (low), after 8-10 mins check the khichdi and see if there are any hard white sabudana left, coz by now you sabudana will turn into transparent soft pearls. Check for salt and lastly add peanut powder, mix well and let it cook for another minute. Close the lid and remove from stove.
  

Few tips for a pearly sabudana khichdi:

• See that you raw sabudana is not crushed or has lot of powdered sago in it.. If that is the case then just sift the sago so that all the powder is out and on whole sago is to be used.
• Soak them at least 6-7 hours before hand. If you want to make it for breakfast, you can soak overnight, if want to make it as an evening snack, soak in the morning by 11:am
• Soak it in enough water to cover the sabudana, do not add more water, or else you will end up with a mushy khichdi. So the rule of thumb is just enough water so that all the sago is submerged in it.
• Use a little bit extra oil to get that tasty khichdi...common once in a while its ok to have an extra tablespoon or so... so why compromise on the flavor.
• You can use more peanut powder than listed in the above menu...more taste you see!!

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Sri Rama Navami Prasadam

Two type of Vadapappu and Panakam for Sri Rama on occasion of Ramnavami

Padma's Kitchen wishes her readers, visitors, friends and family a very Happy Sri Rama Navami. May the Lord shower his blessings upon us.

Sri-Ramnavami , the celebration of birth of Sri Rama birth falls on the ninth day (navami) of the Chaitra masam(Hindu Lunar month). The festival commemorates the birth of Rama who is remembered for his preperous and righteous reign. Ramrajya (the reign of Rama) has become synonymous with a period of peace and prosperity. Mahatma Gandhi also used this term to describe how, according to him, India should be after independence.

At midday, when Lord Rama is supposed to have been born, a special prayer is performed. In northern India especially, an event that draws popular participation is the Ramnavami procession. In Southern India we make this special prasadam food to offer Sri Rama, the recipe follows.

"As promised here are the pictures of Naivedyam "

Source: My Mother
Cuisine: South Indian, Andhra Cuisine
Prep time: 1.5 hours
Servings: 4

Panakam

Ingredients:
2 C Water
½ C grated jaggery/belam/gud
1 t crushed black pepper
½ t cardamom powder/elaichi powder
Method:

• Dissolve the grated jaggery(bellam) in water and add the rest of the ingredients.
• Take care while preparing the prasadam by not tasting it before offering it to God.
• After puja is completed have panakam with vadapappu.

Savory Vadapappu

Ingredients:
1 C Moong dal (split yellow moong lentils)
1 small green chilli, finely chopped
2 T grated coconut
1 T chopped cilantro/kothmir leaves
a pinch of salt
Method:

• Soak Moong dal for 90 mins to 2 hours in 2 cups of water. Rinse thoroughly 2 to 3 times and drain the soaked dal.
• To this add the rest of the ingredients and offer to God first and then have the prasadam.

Sweet Vadapappu

Ingredients:
1 C Moong dal/ yellow split moong lentil
½ C grated jaggery/belam/gud
Method:

• Soak Moong dal for 90 mins to 2 hours in 2 cups of water. Rinse thoroughly 2 to 3 times and drain the soaked dal.
• To this add grated jaggery/ bellam, mix well and offer to God first and then have the prasadam.

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Malai Peda

Ganesh Chaturthi Sweet ~ Malai Peda

I wish all my readers, visitors and friends a very Happy Ganesh Chaturthi. And thought this is the right time to post a Peda recipe for "Lord Ganapati Bappa". This is simple yet another easy to make recipe from Ricotta cheese.

Prep time: 10 mins
Cooking time: 45 mins
Makes: 10-15 people
Ingredients:

15oz Whole Milk Ricotta Cheese
1 cup Heavy Cream
1/2 tsp Cardamom Powder
3-4 Strands Saffron
1/2 cup Sugar
Method:

• Heat the ricotta cheese in a wide mouthed pan on medium heat for 6-7 mins. Stir constantly. The cheese would first loosen up and then the liquid starts evaporating.
  

• At this point you have to add the cream, saffron (crushed between your fingers/palm) and cardamom/elaichi powder and keep stirring all together till all the liquid dries up.

• Once the cheese gets its texture, its time to add the sugar. Now cook it on high flame till the mixture forms a ball. Keep in mind to stir through out this procedure, you will need strong arms to do this. JB (my DH) helps me out in the kitchen for this.
  

• Turn the heat off and let it cool a little bit. Don't wait for too long or else you will end up with hard lump of ball to work with.
  

• Shape them into modak or peda, which ever works best for you. If you have a modal shape mould that will save you some time or to shape into modaks, take 1 tbsp of mixture and make a smooth ball. Now, using the all your fingers pull a little bit of a mixture ,elongating it. Press the other side of the ball on the counter or the plate. To shape into pedas, take a tsp of the mixture, shape into a ball and flatten it a little between your palms.

• Its really simple and very much resemble like store bought.

Have fun and enjoy this festival with loads of sweets and blessings from God Ganesha.

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Ganesh Chaturthi Prasadam~ Pala Thalikalu

Ganesh Chaturthi celebrated in my home

Ganesh Chaturthi was celebrated on 3rd Sep 2008 all over India and this year also we celebrated this festival with full devotion and joy in the company of our friends and family. Enjoyed all the tasty prasadams and naivedyam offered to Lord Ganesha. I already blogged my last year's celebrations, if interested have a look.

But what is unique this year is I made Ganesh Idol out of all-purpose flour (maida) and decorated with the throne and ornaments brought from India.

For this occasion I made Kudumullu, Uppu Undrallu, Semiya payasam, Chakkari Pongal, and Pala Thalikalu as prasadam/naivedyam (food offerings to God). I already blogged recipes for Kudumullu, Uppu Undrallu, Semiya Payasam and Chakkari Pongal/ Pramanannam. I am blogging only Pala Thalikalu here in this post.

Pala thalikalu aka pammulu payasam is a milk pudding with rice dough strings shaped in small snake like shapes thence the name! This recipe is my newest attempt to make pala thalikalu and I successfully made them. But only thing is many strings got melted and only few left so I captured this picture for you to understand what I made. Not bad though, for first attempter!

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Pala Thalikalu - Prasadam for Ganapati
Recipe Source: My Friend
Cuisine: South Indian, Andhra
Preparation time: 20 mins
Cooking time: 30 mins

Ingredients:
4 cups milk (whole or 2%)
1 cup rice flour/biyappu pindi
1-½ cup sugar
½ cup grated coconut/kobbari, fresh or frozen
4 tbsp sesame seeds/nuvvulu/til, toasted and crushed
1 tsp cardamom powder/elaichi powder
few strands of saffron/kumkuma puvvu
2 tbsp crushed nuts like cashew,almonds and pistachios
1 tbsp clarified butter/ghee/neyi
2 cups water

Method:

• Boil water in a big, deep vessel/saucepan. Add ghee to it and stir in sifted rice flour.
• Stir in with a wooden spoon and see that there are no lumps formed. Once all the rice flour is mixed well with water switch off the gas. Cover and let it cook.
  
• Knead the dough while it is still hot, wet your hands with water and divide the dough into small 2 inch balls and later shape into long strings. Keep aside and let it dry for 10-15 minutes.
• Meanwhile boil four cups of milk, once it comes to a full boil add sugar, cardamom powder, saffron and let all the flavor blend well on medium heat for about 10 minutes.
• Add the prepared rice strings and let it boil for another 7-10 minutes.
• Add grated coconut, crushed nuts and crushed sesame seeds for garnishing
• This tastes good hot or cold.

Tips:

• The more thick you make rice dough strings the better. It will maintain its shape in the milk sauce/pudding, else it will end up being brittle, broken or melted.
• You can make the strings with chakli press but be careful that the strings might melt down in the milk sauce/pudding.
• Don't boil the milk pudding/sauce for more than 10 minutes.
  

Check my last year's post on Ganesh Chaturthi Prasadam

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Prasadam for Ganesh Chaturthi

This is in continuation to my previous post on Ganesh Chaturthi. A little more about the puja before going to the recipes of the Prasadam or naivedyam I prepared.

Puja Procedure: We get up early in the morning, sanctify ourselves, the house and the puja area where we will be installing the Ganesh idol/murti. I took a big carton box and placed a book on top of it, covered with white cloth and this is our puja mandapam for the day. On top of the book placed some rice grains, made small rangoli, offered pasupu and kumkuma and placed the silver Ganesh idol on top of it. I prepared a Pasupu Ganapati (out of haldi/ turmeric), took a betel leaf, placed some rice grains and kept on top of it. On this day we offer different kinds of fruits, 21 types of patri including durva (Sanskrit word for 21 different variety of leaves) to God Ganesh. makes Undarallu which is his favorite food and we prepare so many varieties of prasadam that Ganesh will be seated in our home and will bless us. We first do puja for Pasupu Ganapati and then to the silver idol.or the installed idol.

Here in US it is difficult to get new idol, I kept the silver one for the puja. Performed as per the puja vidham written in the book and concluded the puja with ashtotaram, Vinayaka Chaviti Katha and followed my aarathi. Since childhood I am singing the same aarathi every year "Sukha karta dukha harta varth vignachi" a marathi one, I am so used to it. I feel its incomplete without this song.

On this day a small miracle happened, I bowed to Ganesha saying I will prepare eight varieties of prasadam for Ashtavinayaka on this event, when I placed everything in thali and started counting and to my astonishment they were nine in total. I was talking to my mother on phone about this and she told me that "We should offer odd no. of food items to the God not even no. May be Ganesha wanted this and made you prepare nine items instead of eight". I was so happy to hear this.

And we ate the prasadam, shared with our friends and in the evening perfomed aarathi and chanted few slokhas of Lord Ganesha and did nimarjana/visarjan (immersion) of God Ganesha in the late evening. "Ganapati Bappa Morya, Pucha Varshi Laukar ya" -Come soon next year!

Sri Siddhi Vinayak of Prabhadevi, Mumbai

Recipes for the Prasadam/Naivedyam I prepared on Vinayaka chavithi. Special care is taken when I prepare the food offered to God, I never taste, otherwise it cannot be offered. So it needs little experience in judging the amount salt n sugar goes in the food you are preparing. Hope you will enjoy making them and offer to the God. This post goes to The Yum Blog for their event on Vinayaka Chaturthi.

1. Malai Modaks/Pedas

Source : adapted from Keep trying

Cuisine: Maharashtrian, India
Prep time: 10 mins
Cooking time: 15 mins
Makes: 6 people
Ingredients:

15oz Whole Milk Ricotta Cheese
1 cup Heavy Cream
1/2 tsp Cardamom Powder
3-4 Strands Saffron
1/2 cup Sugar
Method:

• I almost followed the way its explained in the recipe from keeptrying.
• Only thing is I have not used the ghee as this sweet already contained lot of grease in it.
• I divided half of the dough and made pedas and modaks.
• Its really simple and very mush resemble like store bought.

Click here to check other sweets and prasadam 1 2 3 4 5 6 7 8 9
2. Kudumullu - rice flour dumplings with coconut and jaggery stuffing

Source : My Mother
Cuisine: Andhra, South Indian
Prep time: 10 mins
Cooking time: 15 mins
Makes: 6 people





Ingredients:
for the filling
1 cup shredded coconut fresh or frozen
1/2 cup jaggery, grated
1 tsp poppy seeds/khus khus, roasted
1 tsp rice flour, for binding
a pinch of elaichi/cardamom powder
for the outer cover
1 cup rice flour
1 1/2 cup of water
1/2 tsp ghee/clarified butter
a pinch of salt
Method:

• For the filling:Combine and cook coconut, jaggery together on medium heat.
  
• Stir continuously add cardamom powder, poppy seeds and 1 tsp rice flour to it, cook for some time. The filling is ready now, remove from the heat and let it cool.
• For the outer cover: Next step is to make the outer cover. This has to be done very carefully. The dough should be neither too sticky nor too dry.
• Boil 1 cup of water. When bubbles rise on top, add ghee, salt and oil and immediately add rice flour. Stir well. Cover for some time. Remove the lid and stir again and again cover for a minute.
  
• Then remove from heat. Take all the mixture in a flat plate. Knead it properly while hot (You can use a flat bowl for kneading to keep the hands from burning). Make a soft pliable dough.
• Divide this dough into small balls. Roll each ball into 1.5 inch diameter circle. Hold it in a hand and make a small bowl of it. Put some coconut filling into this bowl shaped dough. Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the bowl. Bring them together, join to form a peak. It should look like a whole garlic.
• Like this, prepare all modaks. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Place the sifter in a steamer and cover. Steam for about 15 minutes. Use a big size saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use the pressure cooker.

Note: The proportion of water and rice flour for the cover should be accurate as written above. Also it is advisable to sieve the flour once.

Click here to check other sweets and prasadam 1 2 3 4 5 6 7 8 9
3. Uppu Undrallu- steamed salted rice balls

Method: I made the same way seeing from here
courtesy: Pravs of Simply spicy.

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4. Pala Undrallu-rice flour dumplings in coconut, milk and sesame sauce

Source : My Mother
Cuisine: Andhra, South Indian
Prep time: 10 mins
Cooking time: 15 mins
Makes: 6 people





Ingredients:

1 cup rice flour, sieved
2 1/2 cups water
3/4 cup sugar
1/2 cup fresh/frozen coconut, grated
1 cup milk
1/4 cup sesame seeds, toast and coarsely grind
1/2 tsp elaichi/cardamom powder
Method:

• Boil 2 cups of water and once you can see a small steady bubbles coming, pour the rice flour ans stir for few seconds. Cover and let it cook for 2-3 mins more. Switch off the heat and leave it for another 2 mins. Let is cool but the dough should be still warm, shape into 1" diameter balls and keep aside. You will get roughly 17-20 balls.
• Heat sugar and the remaining 1/2 cup water in a deep, medium pan, add the grated coconut, cardamom powder and keep stirring till everything gets blended well.
  
• Add the milk and rice balls and stir for another 3-5 mins, you will see the syrup gets thick. Don't worry about the cracked balls, that will help in the consistency of the sauce. Stir in the ground sesame seeds and turn off the heat.

Click here to check other sweets and prasadam 1 2 3 4 5 6 7 8 9
5. Semya Payasam/Kheer - vermicelli milk pudding

Source : My Mother
Cuisine: Andhra, South Indian
Prep time: 5 mins
Cooking time: 15 mins
Makes: 6 people





Ingredients:
1 cup vermicelli (I use Bambino brand)
3 cups of whole milk/2 % milk
1 cup sugar
1/2 cup heavy cream
few strands of saffron
1/2 tsp cardamom seeds powder
1/2 cups nuts of your choice (cashew nuts, almonds, pistachios)
2 tsp ghee/clarified butter for tempering
Method:

• Fry the vermicelli in a tsp of ghee/clarified butter till they turn golden brown and keep aside.
• Meanwhile heat 3 cups of milk in a pan, to this add cardamom powder and saffron. Let it come to a boil then stir in the fried vermicelli.
• Cook the vermicelli till it turns soft and constantly stirring it. By this time the milk is been absorbed by the vermicelli and you can see a the consistency will be thick.
• Add the sugar and heavy cream and cook for another 2-3 mins till the sugar dissolves. Payasam is ready
  
• Temper the nuts in ghee and pour over it.
  

Click here to check other sweets and prasadam 1 2 3 4 5 6 7 8 9
6. Paramannam/ Chakkari Pongal - Long grain rice pudding

Source : My Mother
Cuisine: Andhra, South Indian
Prep & Soaking time: 15 mins
Cooking time: 30 mins
Makes: 6 people

Ingredients:

1 cup basmati rice or any Indian rice
3 cups of whole milk/ 2% milk
1 cup sugar
1/2 cup heavy cream
1/2 tsp cardamom seeds powder
1/2 cups nuts of your choice (cashew nuts, almonds, pistachios)
1 tsp ghee/clarified butter for tempering
Method:

• Wash and soak the basmati rice for 15 mins. Drain and add to the milk and cook till the rice is soft, this will take around 30 mins.
• Add the cardamom powder and heavy cream, mix well and cover with lid.
• After 3-4 mins add sugar and mix till it dissolves.
• Temper with your favorite nuts and raisins.

Click here to check other sweets and prasadam 1 2 3 4 5 6 7 8 9
7. Pulihora- Tamarind sesame flavored rice

Source : My Mother
Cuisine: Andhra, South Indian
Prep time: 5 mins
Cooking time: 10 mins
Makes: 6 people






Ingredients:
3 cups of sona masoori rice or any Indian rice
big lemon size tamarind
7-8 green chillies, slit lengthwise
2 inch ginger, chopped finely
1.2 tsp of turmeric powder/haldi
2 tsp grated jaggery
1/2 cup toasted and grd sesame seeds
4-5 dried red chillies
1/4 cup peanuts
2 tbsp chana dal/bengal gram dal
1 tsp mustard seeds
1 tsp urad dal/black gram dal
5-6 curry leaves
1/2 tsp asafeotida
3 tbsp of oil
salt as per taste.
Method:

• Soak tamarind in a cup of hot water for about an hour, mash and squeese the pulp out of it.
• Heat a tsp of oil add the freshly made pulp, let it cook for 4-5 mins, then add jaggery, turmeric powder, asafeotida, salt and cook further till the pulp gets thicken.
• Pour it over the cooked rice and mix well.
• Heat oil and add the dry ingredients and fry for 2-3 mins, then add the green chillies, chopped ginger and curry leaves, add a pinch or turmeric and mix in the grounded sesame seeds. Mix well combine everything with rice.
  

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8. Pachi chengapappu vadalu - bengal gram patties

Source : My Mother
Cuisine: Andhra, South Indian
Prep time: 5 mins
Cooking time: 10 mins
soaking time: overnight or 3-4 hrs
Makes: 6 people




Ingredients:
2 cups of chana dal/bengal gram dal
4-5 green chillies
1 inch ginger
2 tbsp chopped cilantro
salt as per taste
oil for deep frying
Method:

• Soak the dal over night or for 3-4 hrs, coarsely grind with very little water, chillies, ginger and salt. You should end up with patties like dough
• Add cilantro and make flat patties shape.
• Deep fry in oil.

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9. Guggullam - sauted chick peas

Source : My Mother
Cuisine: Andhra, South Indian
Cooking time: 5 mins
soaking time: overnight or 3-4 hrs
Makes: 6 people





Ingredients:
2 cups of chick peas, soaked
a pinch of turmeric powder/haldi
1 tsp salt
for tempering:
1 tsp mustard seeds
1 tsp cumin seeds/jeera
1 tsp black gram dal/urad dal
3-4 curry leaves
2 dried red chillies
2 tbsp grated coconut
a pinch of asafeotida
salt to taste
1 tsp oil
Method:

• Soak overnight chick peas and pressure cook it with salt and turmeric for 3-4 whistles. Drain and keep aside
  
• Heat a tsp of oil in a sauce pan, to this add the tempering ingredients one by one, let the mustard seeds temper before you add the grated coconut.
• Mix in the boiled chick peas, add salt and the guggullum is ready.
  

Phewwww! this was more tough to write than cook....and lastly check in the browsers for any formatting errors. I k now many of you might saw the incomplete post. But I hope there will be no more formatting now :)
Click here to check other sweets and prasadam 1 2 3 4 5 6 7 8 9

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Ganesh Chaturthi celebrations

|| Om Ganeshaya Namah ||

|| वक्रतुंडा महाकाय कोटी सुर्य समप्रभः ||

|| निर्विग्नम कुरुमे देव सर्व कर्येशु सर्वदः ||

Ganesh Chaturthi is celebrated on the birthday of Lord Ganesh (Ganapati), the god of wisdom and prosperity on the fourth day of the moons bright fortnight, or period from new moon in the lunar month of Bhadrapada. The celebration of Ganesh Chaturthi continue for one, five, seven, or ten days. In the tradition of the right hand path the first day is the most important. In the left hand path tradition the final day is most important.

Ganesha is the god of wisdom and prosperity and is invoked before the beginning of any auspicious work by the Hindus. It is believed that for the fulfillment of one's desires, his blessing is absolutely necessary. According to the mythology, he is the son of Shiva and Parvati, brother of Kartikeya - the general of the gods, Lakshmi - the goddess of wealth and Saraswati-the goddess of learning. There are numerous stories in Hindu mythology, associated with the birth of this elephant-headed god, whose vehicle is the Mooshak vahana or rat and who loves Modaks (droplet shaped Indian sweet). If you are interested in knowing further story on this dig in here and here

Vinayaka Chavithi Pooja @ my home

Ganesh Chaturthi Celebrations

The festival of Ganesh Chaturthi is celebrated the states of Maharashtra, Tamil Nadu, Karnataka and Andhra Pradesh and many other parts of India. On this day we sanctify the house and pooja room for Ganesh Puja, prepare naivedyam/ prasadam/food offerings to God Ganesha. I am sharing some of my Ganesh Chaturthi celebration pictures with you all.

Pasupu(Haldi/turmeric) Ganapati and Silver Ganapati Idol

I made 9 varieties of naivedyam this time: Undarallu, Kudumullu, Paalundrallu, Pulihora, Modaks, Payasam, Vada, Chakkari Pongal and Gugullam, all are favorites of Ganapati. I will post the recipes for the below items later in this week.

Peda and Modak/Modakallu, JB helped me in preparing them,
well most of the part he only did, the stirring part!

Kudumullu-Steamed rice flour dumplings with jaggery, coconut stuffing.
A very favorite dish for Sri Ganesh


Uppu Undarallu-salted rice flour dumplings with chana dal, jeera (cumin seeds)

Paalundrallu- rice flour dumplings in coconut, milk and sesame seeds sauce


Semya Payasam-vermicelli milk pudding


Chakkari Pongal/ Paramannam-long grain rice pudding


Pulihora- Tamarind-Sesame flavored rice


Chenagapappu Vadalu-bengal gram patties


Guggullam-sauted chick peas

Afterwards we made puja, JB(my dh) read the story and we chanted Ganesh Ashtotaram (108 names of Ganesha) and slokhas, performed Aarthi in the end. We kept both our books for puja which you can see below.

In the evening we again performed aarthi and did visarjan/nirmarjana/immersion of Lord Ganesha's Idol. I love this festival and celebrate it very much and every yearI eagerly wait for this. Back at my mother's place in Mumbai we had a blast during those 11 days for the festival. Oh Man! I so much miss this event.

During evening arathi

You can find more on Bombay Ganesh festival from here, here, here and on mid-day. A photo of an artist giving touch-ups to the idol. With the immersion of the idol amidst the chanting of "Ganesh Maharaj Ki Jai!" (Hail Lord Ganesh). The festival ends with pleas to Ganesha to return the next year with chants of "Ganpati bappa morya, pudcha varshi laukar ya" (Hail Lord Ganesh, return again soon next year.

Info courtesy: Tajonline

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