Holi may be best known for the celebration, colour and gathering of friends and family but food also plays a major role in the festival. This time, how about savouring homemade Holi delights, enjoying every delicious bite and maybe even making them for your big Holi party at home? If that sounds like a good idea to you, you're in the right place. Byke Hospitality shares 3 fantastic traditional and modern recipes for you to try at home this Holi.
For the dough:
250gm refined flour
Water (to mix)
For the filling:
7gms green cardamom, powdered
15gms almonds, finely chopped
Oil or ghee (for deep-frying)
For the syrup:
Prepare the dough:
Rub 50gm ghee into the flour and knead into a stiff dough with water. Leave to rest for at least half an hour.
Prepare the filling:
Saute the khoya over medium heat till it looks slightly fried.
Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
Shape the filling into ovals about 21 cm length and 1 cm thickness.
Make balls of the dough and roll out into 1 cm thick rounds.
Take a round, wet the edges with water and place a piece of filling over one half.
Fold the other half over and press the edges together to seal.
Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
Make all the gujiyas in this way. Heat ghee in a dish. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
Make sugar syrup by cooking water and sugar together, till one thread consistency
Dip the gujiyas in it, lift and let dry on a plate.
Fry the rest, increasing the heat for a few seconds before adding the next lot.
Can be eaten hot or at room temperature and can be stored in air-tight containers.
50gms cup sugar
10gms powdered green cardamom
1 pinch salt
5 gms rice flour
100gm chana dal
Refined oil as required
4gms nutmeg powder
To prepare this recipe, mix flour and water in a glass bowl. Knead to form a dough and keep aside for 1 hour. In a pressure cooker, add chana dal and water. Cook it over a high flame and strain water once done.
Allow the dal to cook in a bowl. Then add it to a pan and heat it on a moderate flame. To it add sugar and ghee. Stir on a low flame till mixture is soft and sticky, then turn off and keep aside.
Knead the dough again with salt, water and oil. Add little at a time till dough is pliable. Grind the dal and sugar mixture to a smooth consistency and add milk if it remains dry. Add cardamom powder and nutmeg powder.
Take a lime-size lump of dough and larger lump of the dal mixture. Roll 2 rounds from the dough on a board sprinkled with rice flour into flat rounds which are approximately 7-inch in diameter.
Cover the rolled dough sheet with dal, leaving half inch at the edges, then cover with second round. Roll once more to seal them and pinch the edges to keep filling in.
Heat ghee on hot griddle and put the puran poli on it. Press and turn so that it cooks thoroughly on both sides. Add ghee to prevent sticking and serve hot.
For thandai paste
20 soaked and peeled almonds
4 gms cardamom power
8gms poppy seeds
2gms fennel powder
2gms black pepper
25 gms watermelon seeds
125gms white melting chocolate
40gms fresh cream
80gm whipped cream
For Thandai Paste
Soak poppy seeds, cashews, fennel seeds and watermelon seeds for 2 hours.
Take all the ingredients of thandai paste in a blender. Blend them well using water. Prepare a thick thandai paste. Keep it aside.
In a pan, heat fresh cream for 2 minutes on medium flame.
Take white melting chocolate in another bowl. Add hot fresh cream into the white chocolate. White chocolate will start to melt. Mix until the chocolate melts.
Fold in the whipped cream and 3/4 of the Thandai paste (you can add more paste if you wish into the white chocolate mixture. Let this mixture cool down for 15 minutes in freezer.
Fill the zip lock bags with mousse mixture. Make a big hole.
Take one glass.
First place 3 small gulab jamuns or normal sized gulab jamun cut into 4 pieces. Pipe in half thandai mousse.
Put gulab jamuns again in between and again pipe in the thandai mousse on it. Top it with gulab jamun.
Garnish it with saffron and pistachios. Serve it chilled.Comments