Make the best of Holi, the festival of colours, with these easy to make delicious sweets
Kesari Malai Peda
By Chef Sanjeev Kapoor
4 cups milk
A few strands of saffron
A pinch of citric acid
2 tsp cornflour, dissolved in
2 tbsp of milk
1/4 tsp green cardamom powder
10 tsp diet sugar
8 almonds, chopped
>> Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well.
>> Mix citric acid in two teaspoons of water and add to the thickened milk.
>> Add dissolved cornflour and stir continuously till the mixture thickens.
>> Add green cardamom powder and mix well.
>> Take pan off the heat and stir in the diet sugar and set aside to cool.
>> Divide the mixture into eight equal portions and shape them into round pedas. Sprinkle almonds over the pedas and serve.
By Chef Sanjeev Kapoor
For the filling
500 gm khoya/mawa
6 tbsp sugar
3¼ tsp desiccated coconut
15 cashewnuts (blanched and chopped)
15 almonds (blanched and chopped)
1/2 tsp green cardamom or nutmeg powder
For the outer covering
4 cups refined flour (maida)
1/2 tsp salt
5 tbsp ghee
>> Preheat the oven to 180°C.
>> Mash khoya and roast it in a deep pan on medium heat till pink. Take it off the heat and let it cool.
>> Add all the other filling ingredients to the khoya and keep aside.
>> To prepare the covering, sieve flour and salt, and rub in five tablespoons of ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for fifteen minutes.
>> Divide the dough into small balls and roll each ball into a small puri.
>> Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side.
>> Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.
>> Prepare all the gujiyas and spread on a damp cloth.
>> Place the gujiyas on the baking tray and bake for
20-25 minutes. Serve.
Gulkand Thandai Sorbet
By Chef Puran Tamang
300 ml milk
100 gm sugar
15 gm fennel seeds
4 gm black peppercorn
35 gm gulkand
20 gm almond
1 betel leaf
>> Soak almonds in milk and let it boil. Add sugar and allow it to dissolve. Once sugar is dissolved, turn off the heat and allow it to cool.
>> De-skin soaked almond and place in a bowl.
>> To this bowl, add gulkand, betel leaf, black peppercorn and fennel seeds.
>> Grind all of the above ingredients into a fine paste and mix with cold milk.
>> Strain the above mixture in a bowl and store in the freezer.
>> Once the sorbet is completely frozen, remove from the freezer and scoop it in a bowl.
>> Garnish with saffron strands and almond flakes.