HOLI SPECIAL INDAIN RECIPES – TRY AT HOME!

HOLLI SPECIAL MALPUA

Ingredients

1 cup All purpose flour

1 tsp Fennel seeds

2 tabs Condensed milk or ricotta cheese,

1 tsp Powdered green cardamom

2 tabs Chopped pistachios

Saffron as required

1 tabs Semolina

water as required

1 1/2 cup Oil

1 1/2 cup Sugar

½ cup Water

Method

1. First take a large mixing bowl. Add a cup of all-purpose flour along with fennel seeds and cardamoms. Mix everything quite well.
2. milk and condensed milk to the flour and beat in the same direction for 10-15 minutes and make sure no lump remains.
3. Now heat sugar along with ¼ cup of water. Stir till the sugar gets dissolved completely.
4. Now you need to heat the sugar and water composition until it forms 1 string consistency.
5. Keep the sugar syrup separately in a hot water bowl.
6. Check if the batter is ready, pour a drop of the batter into the water. If the drop starts to float, the batter is ready, otherwise, beat it a bit longer.
7. Keep the mixture aside for one hour. Then, add chopped dry fruits to the mixture and mix it well.
8. Heat the ghee in a pan, then with the help of a tablespoon, pour the batter into small balls and deep fry them.
9. Add the fried malpua directly into the sugar syrup. Coat the malpua gently with the sugar syrup.
10. Remove the sugar coated malpua and place them in a bowl or serving tray.
11. Garnish with almonds, pistachio and saffron.

TRADITONAL GUJIYA

Ingredients

1 cup All-purpose flour

Water as needed

1 cup Ghee, for dough and roasting and for frying

¼ cup Semolina

¼ cup Ricotta cheese

¼ cup Desiccated or grated coconut

4 tabs Jaggery powder

1 tabs Cardamom powder

½ cup Mixed nuts, seeds and dried fruits

Method

1. In a bowl add refined flour, semolina, ghee, salt, water and knead a semi hard dough.
2. Knead stiff dough using ghee, refined flour and water. Cover it with damp muslin cloth and leave aside for 15 minutes.
3. For the filling, heat a non-stick pan with ghee and add the ricotta cheese and jaggery powder and mix well for minutes Set aside to cool.
4. Add the dates, cashew nuts, walnuts, almonds, and mix well
5. Divide the dough and shape into balls, roll out each ball into a puri.
6. Place a portion of stuffing into one side of puri, fold the other half and apply water to the edges to seal it well.
7. Heat oil in a non-stick pan and deep fry till its golden brown.
8. Store in an airtight container when it’s completely cold.

NIMBU PANI

Ingredients

½ cup Granulated sugar

¼ cup Lime juice, sieved

4 cups Chilled water

½ tsp Black salt

½ tsp Cumin powder, optional

½ tsp Ginger juice

Few Mint leaves

Method

1. First cut the lemon into half and squeeze all the juice.
2. Into the lemon juice, add sugar and black salt.
3. Add chilled water.
4. Using spoon keep stirring till all the sugar is dissolved. It may take few minutes.
5. Once the sugar is dissolved, pour into the serving glasses.
6. Add ginger juice.
7. If you have not used chilled water then add few ice cubes and mint leaves in it.

IN CONCLUSION

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