Thandai trifle to baked gujiyas: Try these festive treats for Holi. While the festivities will be yours and be a low key item at this time, you can still add your own beautiful hues to the color festival, in a safe way – with food! Sweets and savors are just part of Holi as colors, so start making those hot makororas, empty gujiyas with delicious fillings, refreshing thandais and crispy jalebis. While the mall and restaurants will have these, what about making some of them at home?
Irangi barse malpua
Dietitian Shital Kakad shared a recipe for this delicious treat
For sugar syrup
Sugar – ¾ cup
Water – ¾ cup
Safron / kesar – ½ tsp Focus
Mashed paneer / cottage cheese – ¾ cup
Powdered sugar – 2.2 tbsp
Fried almonds / pistachios are chopped
– 3.2 tbsp
Lemon juice – 4. 2 tbsp
Rose essence / rose water – 1 tsp
Combine all the ingredients in a bowl and then whisk well. Set aside for 10 minutes. We heat a non-stick pan (not too hot). Spread a small amount of batter on it (you can spread 4 to 5 at a time). Apply a little ghee and let it cook well on both sides. Add the malpua to the sugar syrup for 5 minutes. (For larger malpua, just spread the batter over the pan).
For sugar syrup
Heat sugar, water and saffron. Let it boil for five minutes.
Combine ingredients and cool for about an hour.
Take your favorite tray / bowl and place a dipped malpua in it. Place the concentrate on top and garnish with almonds and lemon slices. You can also sprinkle a little thandai powder on it.
Baked tomorrow gujiya
Gujijas are exactly like Holi. Chef Sanjeev Kapoor shares how to do this…
Flour, clear – 1 cup
Butter + grease – 3 tbsp
Khoya / mawa, crumbled – ⅔ cup
Sugarfree raw powder – two tablespoons weighed
Chopped, dried figs – ½ cup
Recorded days without seeds – ½ cup
Cashew nuts, almonds, walnuts, chopped – 10 each
For the cakes, sift the flour into a bowl and grease with your hands until the mixture resembles a loaf of bread. ¼ Add 1 cup and 1 teaspoon of cold water and knead the hard dough. Cover with a piece of wet muslin and set aside for 15 minutes.
To fill, heat a non-stick pan; add khoya and sugar-free raw powder and remove for 3 minutes. Set aside
Add figs, dates, cashew nuts, almonds and walnuts and mix. Divide the dough into 12 equal parts, forming balls and rolling out each into a puri. Place one part of the focus on one part of the puri, lightly dip the edges, repeat the other part above the focus and press the edges to close it. Attach the edges to make a design. Preheat the oven to 180 ° C. Grease a baking tray with butter and brush the butter with a fork. Then bake ie in a preheated oven for 15-20 minutes. Serve.
Nutritionist Anoop Varma shares the recipe
Cream full milk – 1½ liters
Almonds, blanched and peeled – 20
Stocks, options – 10
Pistachios, blanched & peeled – 15
Melon seeds soaked – 1 ½ tbsp
Poppy seeds, soaked – 1 ½ tbsp
Fennel seeds – 1 uni teaspoon
Iron (kesar) is a few strands
Sugar – 4 cups
Green cardamoms – 10 to12
Cinnamon – 1-inch stick
Black peppercorn – 4 to 8
Rose Flowers – 20
Decorative almonds, sliced – 3
Grind together nuts, watermelon seeds, cinnamon, saffron, fennel seeds, rose petals and poppy seeds with a little milk to a good paste, keep adding milk to give a nice texture to the paste. When it boils, add the sugar and boil until the sugar has melted. Add the paste to the milk and then mix it well. Refrigerate for four hours or overnight. Serve frozen, garnished with almonds and rose petals.
Basmati rice, infused for two hours – 3 tbsp
Ghee – 2 tsp
Full fat milk – 1 liter
Sugar – ¼ cup
Thanda Syrup – 4 tbsp
Grind the basmati rice into a powder. Heat the pot in a saucepan, add the milk and let it settle into the intestines, dry and add the rice flour. Keep updating. Cook until reduced to half its original size. Add sugar and thandai syrup. Cook for 5-8 minutes until smooth and thick. Transfer the pirn to a bowl and cool for a few hours. Sprinkle with nuts and serve cool.
Almonds – 20
Cashew nuts and pistachios – 15 each
Watermelon Seeds / Magazines – 1½ tsp
Poppy seeds / khuskhus – 1 tbsp
Fennel seeds / saunf – 1 tbsp
Peppercorn – 1tbsp
Cardamom pods, shell removed – 4 to 5
With spiced milk
Milk, boiled – ½ ltr
Nutmeg powder – ½ tsp
Cardamom powder – 1tsp
Sugar – 2 tbsp
Mawa Cake – 200g
Combined, fried and chopped nuts (pistachio and almonds) – ½ cup
Whipped cream – 2 cups
Strawberry syrup – 2 tbsp
Sweet, decorative boondi – 2 tbsp
Soak the almonds, cashew nuts, pistachios and the watermelon seeds, poppy seeds and fennel seeds in warm water for 3 hours. Combine this smooth paste with peppercorn and cardamom. Add the mixture to the whipped cream, wrap gently and refrigerate. Then the warm milk and add nutmeg powder, cardamom powder and also sugar. Mix well. After that soak the mawa cake in this milk for a few minutes. To combine, take a saucepan and pour the strawberry syrup at the bottom of the jar. Put a wet and dipped mawa cake in it. Add the mixed nuts. Finally attach it with thandai whipped sugar. Sprinkle with sweet boondis. Serve cool.