Recipes: Sugary delights that you can enjoy this Holi
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.