New Delhi, March 7 – Holi’s vibrant colours-pink hands, green cheeks, scarlet on the forehead, and yellow on the nose-would be meaningless without food. To offer you a taste of Holi and a burst of flavours, we’ve included some recipes for delectable foods here.
GUJIYA
Ingredients:
For Dough:
- Advertisement -
- 125 gms Maida (All Purpose Flour)
- 1/4 cup Water
- 4 tbsp (20 ml)Oil
For Filling:
- 1/2 tin milkmaid
- 1/2 cup Semolina (Suji)
- 1/4 tsp Elaichi (Cardamom) Powder
- 2 tbsp Kishmish (Raisins)
- 2 tbsp Kaju (Cashewnuts)
- 2 tbsp Chopped Badam (Almonds)
- 150 gms Fresh Grated Coconut
Method:
- To make the filling, roast semolina (suji) on low flame till it changes colour. Mix in milkmaid, elaichi powder, raisins, cashewnuts, almonds and grated coconut.
- Cook on medium/low flame, stirring occasionally, till the mixture is dry. Divide into 16 portions.
- To prepare the dough, pour oil into the maida. Add water and make it into a stiff dough. Knead the dough till pliable. Keep aside covered for 10-15 minutes. Knead dough once again. Divide into 16 balls.
- Roll each ball into a flat round. Place one portion of the filling, fold it over and shape it into gujiya sealing the edges with little water. Deep fry in hot oil till golden brown.
- To seal use gujiya moulds or press with the ends of a fork or simply twist with your hand.
BHAANG KI PAKORI
Ingredients:
For the batter:
- 1 cup Chickpea flour
- 2 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Chilli powder
- 1 tsp Mango powder water
- 1 tsp Cannabis leaves-ground to a paste
For the pakoras:
- Various pieces of vegetables for the batter, optional
- 125 gram Onions-sliced into thin rounds
- 125 gram Potatoes into thin rounds
- deep-frying Oil
Method:
- With the ingredients for the batter, make a batter of dropping consistency.
- Adjust the water as required.
- Mix the onions and potatoes into the batter and sneak in the ground cannabis leaves paste.
- Heat the oil in a kadahi till some batter dropped into the oil comes up at once.
- Now scoop the pieces of the vegetable out of the batter and drop them into the hot oil.
- Fry over medium heat, to very light brown.
- Remove from oil with slotted spoon and set aside.
- Continue till all the onions and potatoes are used up.
- When ready to serve, heat oil again and fry the pakoras over high heat till golden brown.
- Remove from oil, drain on absorbent paper and serve with a green chutney.
APPLE KHEER
Ingredients:
- 2 Apples
- 1/2 cup basmati rice, boiled
- 50 gms nuscovado sugar (you can also use normal sugar)
- 60 gms cashew nuts and almonds
- 1 Cassia bark or cinnamon stick
- to taste red grapes
Method:
- Chop 2 apples in cubes and put them in saffron infused milk.
- Cook to slightly soften the apples.
- Add 4 tsp brown sugar, 1 cassia bark /cinnamon stick and some cashew nuts and almonds.
- Bring it to a slow boil.
- After some time add half cup of boiled rice, 2 green cardamoms.
- Turn down the heat and let the kheer simmer.
- Garnish it with slices of red grapes and serve.
ALMOND MALAI KULFI
Ingredients:
- 1 Cup almonds (blanched and ground)
- 1 1/2 cup condensed milk
- 6 tbsp Cream
- 15-20 Toasted pistachio, chopped coarsely
- 1/4 cup Milk
- A pinch of Saffron
Method:
- In a bowl, blend ground blanched almonds, condensed milk and cream together.
- Infuse milk with saffron and add the mix into it.
- Toast some pistachio and chop them coarsely. Add pistachio into it and blend them well together.
- Set them in a matki and cover it with butter paper.
- Refrigerate and serve cold.
PANEER MALPUA
Ingredients:
- 100 Gram Paneer, grated
- 100 Gram Khoya (solidified milk, crumbled)
- 50 Gram Arrowroot
- 120 Ml Milk
- 1/4 tsp Elaichi, powdered
- For pan frying Ghee
- 1 Cup Sugar
- 120 Ml Water
- 1/8 tsp Kesar (saffron)
- For garnishing Almonds (shredded), blanched
Method:
- Place the paneer, khoya, arrowroot and elaichi in a bowl, and beat till smooth.
- Mix in enough milk to form a thick smooth batter of dropping consistency.
- In a broad pan, dissolve the sugar over low heat in the water, stirring all the time and not letting it come to a boil.
- Once it is dissolved increase the heat, add the kesar and let the syrup cook till– a drop on the thumb, pressed with a finger and pulled apart forms a ‘thread’.
- Heat the ghee, drop equivalent to a tablespoon of the batter into it, lower the heat to medium and cook till light brown on both sides. Lift out of the fat and drop into the syrup.
