Kesari Malai Peda By Chef Sanjeev Kapoor
Ingredients: 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
<img src="http://images.mid-day.com/images/images/2014/mar/Kesar-Malai-Peda-by-Chef-Sa.jpg" alt="" /> Method: &gt;&gt; Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well. &gt;&gt;&nbsp;Mix citric acid in two teaspoons of water and add to the thickened milk. &gt;&gt;&nbsp;Add dissolved cornflour and stir continuously till the mixture thickens. &gt;&gt;&nbsp;Add green cardamom powder and mix well. &gt;&gt;&nbsp;Take pan off the heat and stir in the diet sugar and set aside to cool. &gt;&gt;&nbsp;Divide the mixture into eight equal portions and shape them into round pedas. Sprinkle almonds over the pedas and serve.
Gujiya By Chef Sanjeev Kapoor
Ingredients: For the filling 500 gm khoya/mawa 6 tbsp sugar 3&frac14; tsp desiccated coconut 15 cashewnuts (blanched and chopped) 15 almonds (blanched and chopped) 20 raisins 1/2 tsp green cardamom or nutmeg powder For the outer covering 4 cups refined flour (maida) 1/2 tsp salt 5 tbsp ghee &nbsp; Gujiya mould
<img src="http://images.mid-day.com/images/images/2014/mar/Gujiya-by-Chef-Sanjeev-Kapo.jpg" alt="" /> Method &gt;&gt;&nbsp;Preheat the oven to 180&deg;C. &gt;&gt;&nbsp;Mash khoya and roast it in a deep pan on medium heat till pink. Take it off the heat and let it cool. &gt;&gt;&nbsp;Add all the other filling ingredients to the khoya and keep aside. &gt;&gt;&nbsp;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. &gt;&gt;&nbsp;Divide the dough into small balls and roll each ball into a small puri. &gt;&gt;&nbsp;Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side. &gt;&gt;&nbsp;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. &gt;&gt;&nbsp;Prepare all the gujiyas and spread on a damp cloth. &gt;&gt;&nbsp;Place the gujiyas on the baking tray and bake for 20-25 minutes. Serve.
Gulkand Thandai Sorbet By Chef Puran Tamang
Ingredients: 300 ml milk 100 gm sugar 15 gm fennel seeds 4 gm black peppercorn 35 gm gulkand 20 gm almond 1 betel leaf
<img src="http://images.mid-day.com/images/images/2014/mar/Gulkand-Thandai-Sorbet.jpg" alt="" /> Method &gt;&gt; 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. &gt;&gt;&nbsp;De-skin soaked almond and place in a bowl. &gt;&gt;&nbsp;To this bowl, add gulkand, betel leaf, black peppercorn and fennel seeds. &gt;&gt;&nbsp;Grind all of the above ingredients into a fine paste and mix with cold milk. &gt;&gt;&nbsp;Strain the above mixture in a bowl and store in the freezer. &gt;&gt;&nbsp;Once the sorbet is completely frozen, remove from the freezer and scoop it in a bowl. &gt;&gt;&nbsp;Garnish with saffron strands and almond flakes.

Make the best of Holi, the festival of colours, with these easy to make delicious sweets

Recipes: Sugary delights that you can enjoy this Holi

Trending Stories

Latest Photos

Latest Videos

Latest Web Stories

Mid-Day Fast

Home / Mumbai-guide / Mumbai Food / Article / Recipes: Sugary delights that you can enjoy this Holi

Recipes: Sugary delights that you can enjoy this Holi

Trending Stories

Latest Photos

Latest Videos

Latest Web Stories

Mid-Day Fast