PrevNext

Eat your heart out this Holi

Badam kesar thandai
(Recipe by Executive Chef Banshi Dhar of Sun N’ Sand, Pune)
Ingredients:
1000 ml milk
100 ml water
100 gm sugar
25 gm almond
25 gm magaz (Kharbooze ka Beej)
5 gm saunf
2 gm green cardamom powder
5 gm aniseed
5 gm dry rose petals
5 gm kaali mirch (black peppercorn whole)
5 gm poppy seeds (Khus Khus)
Few strands of saffron

Method
> Take water in a pan and soak all dry ingredients except cardamom powder for two hour.
> In another bowl soak sugar and milk together and let it stand in a cool place.
> Now make a fine paste of all dry ingredients and mix it in milk.
> Take muslin cloth and strain milk cautiously, and allow this strained mixture to chill in fridge for few hours.
> Now serve your thandai with chopped almonds and few saffron strands and cardamom powder on top.

Phada lapsiI
(By Chef Milind Patel, The O Hotel, Pune)
Ingredients

100 gm broken wheat (Daliya)
50 gm desi ghee (clarified butter)
10 gm green cardamom powder
5 gm nutmeg powder
Few strands of saffron
150 gm jaggery
2 cups water
1 cup milk (full cream)
20 gm slivered almonds for garnish



Method

> Take a heavy bottom pan and put it on slow flame.
> When pan is hot, add desi ghee and broken wheat to it.
> Roast the broken wheat till the colour changes to golden brown.
> Add water and full cream milk and let it simmer.
> Add saffron strands and jaggery.
>Keep on stirring till it leaves the sides of the pan and fat surfaces.
> Add green cardamom powder and nutmeg powder to it.
> Garnish with slivered almonds and serve.

Khajor shakarpara
(Recipe by Executive Chef Banshi Dhar)
Ingredients

1000 gm maida (all purpose flour)
100 gm ghee
5 gm baking powder
100 gm fresh Khajoor
300gm sugar
Desi ghee/Oil to deep-fry
Water for kneading dough and making sugar syrup

Method
> Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
> Add baking powder and then with the help of water knead it into stiff dough. Cover it with a damp cloth for 10-15 minutes.
> Heat oil in a Kadhai. Divide the dough into three long rolls.
> Roll each portion to 1/2-inch thickness and stuff it with flattened dates, and then overlap with another rolled sheets and cut it into cubes.
> When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
> Drain them on a paper tissue and fry the remaining pieces in the same way.

To make the syrup (coating)
> In a pan boil the water and the sugar till it reaches one-string consistency.
> Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
> Do not mix too much, as the sugar will harden.
> Take them out and let them dry for a while.
> Serve it with little powder sugar dusted on top. 

You May Like

MORE FROM JAGRAN

0 Comments

    Leave a Reply