Celebrate Holi With These Special Recipes By Tarla Dalal And Others

Jaggery Malpuas By Chef Tarla Dalal

Ingredients
½ cup grated jaggery
1 cup whole wheat flour
½ tsp fennel seeds
½ tsp cardamom powder
 ¾ tsp fruit salt
Ghee for greasing and cooking
½ tsp cardamom powder
A few pistachio silvers

Method
Heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame either for 2-3 minutes or till the jaggery melts. Switch of the flame and transfer into a bowl to cool it off slightly.  Add the whole wheat flour and fennel seeds and mix well till no lumps found.&nbspAdd the cardamom powder, fruit salat and 2 tsp of water and mix gently.&nbspHeat a non-stick tava and grease it with little ghee.&nbspPour a small ladleful of the batter on it and spread it evenly to make a 75mm (3 inch) diameter circle.&nbspCook using ghee till it turns into golden brown in color from both the sides.&nbspRepeat the same with remaining batter to make more malpuas.&nbspGarnish it with cardamom powder and pistachio silvers and serve immediately.

Thandai by Chef Gunjan Goela

Ingredients
15 cardamom
3 tsp melon seeds
20 almonds
2 tsp chironji
1 tsp black peppercorns
2 tbsp poppy seeds
1 cup water
1 liter milk
4 tsp sugar (Powdered)
3 saffron strands for garnishing
2 tsp kewra water
1 tsp fresh rose petals for garnishing
Pinch of cardamom powder

Method

Grind cardamom, melon seeds, almonds, chironji, black peppercorns, dried rose petals, pistachio, and poppy seeds into a coarse powder. Add in a bowl, add water, and keep it aside for 1 ½ - 2 hours.&nbspAdd milk, sugar, and mix well.&nbspAdd saffron, kewra water and stir it well.&nbspPour in a glass.&nbspGarnish with rose petals and cardamom powder.&nbspThandai is ready to serve.

Gur Mewa Gujiya by Chef Nisha Madhulika

Ingredients
1 cup refined flour
2 tbsp ghee
¼ cup milk
½ cup jaggery (crushed)
7-8 cashew nuts
7-8 almonds
4 green cardamoms
1 tsp chironji
1 tsp raisins
½ cup coconut grated
Ghee

Method

Take the refined flour in a big bowl and add ghee and mix well.  Add the 3 tbsp of milk little by little and knead to a stiff dough as required for making pooris.&nbspCover the dough and keep it aside for 20-25 minutes.&nbspHeat 1 tsp of ghee in a pan
Add the crushed jaggery and let it simmer till the jaggery melts completely.&nbspChop the cashew nut into 7-8 small pieces and place in a bowl.&nbspAdd thinly sliced almond to the same cashew bowl.  Peel the green cardamom and crush its seeds and make into a fine powder using a mortar and pestle.&nbspTurn off the flame and add the chopped cashew nuts, almonds, chironji, raisins, coconut, and green cardamom powder to the jaggery and mix well.&nbspTransfer into a bowl to let it cool down.&nbspGrease the hand with some ghee and knead the dough slightly.&nbspDivide the dough into small balls, flatten each ball into a peda.&nbspTake the peda and cover the rest of the pedas with either wet cloth or lid. Place it on a rolling board and press it with you palm.&nbspRoll in into a 3-4 inch diameter even poori and similarly roll the rest of the pedas.&nbspTake a roller poori on hand and add 2 tsp of jaggery studding on it in the center. Apply some water on the edges of the poori then close the poori into half by sticking the edges together.&nbspGently press the sides with the fingers, now press the edge with a thumb and keep folding the sides until the gujiya is ready and continue to do same for the rest of the gujiyas. Place a kadhai on the flame and pour enough ghee to deep fry the gujiyas. Ghee should be medium hot.&nbspSlide the gujiyas in, place as many gujiyas as possible into the kadhai.&nbspKeep the flame on low. You can fry them in refined oil as well. Keep flipping the sides and fry the gujiyas on a low flame till golden brown. Lift them with the slotted ladle and hold the ladle against the edge so that the excess ghee gets drained back in and transfer on a kitchen paper towel and continue to do for the rest. Serve these gujiyas as a dessert after any meal or have them whenever you crave for something sweet. Once they cooled down completely, store them in an air-tight container and relish eating for about a month.