Food Fix

Food Fix

Food Fix

Flavours of Holi

Thandai

Ingredients: Almonds — 25 gm, Poppy seeds (khus-khus) — 25 gm, Cumin seeds  — 1 tsp, Pepper corns— 8 to 10, Saffron — a few strands, Green cardamom — 4 to 5, Milk — 1 litre, Water — 1½ cups and sugar.

Method: Soak the almonds in water for 2-3 hours and remove skin. Grind the poppy seeds, cumin seeds, peppercorn and cardamoms. Add the almonds and grind together using some water. Strain this paste using a muslin cloth or a strainer with a very fine net adding the rest of the water little by little so that very little of the residue is left in the strainer. Add the milk, saffron strands and sugar to taste and mix well. Serve chilled or over crushed ice.
 
Gujiya
Ingredients: Maida — 2 cups, Fine sooji — 1 tbsp, Oil — 4 tbsp, Mawa — 250 gm, Desiccated coconut — 1½ cups, Finely cut almonds — 1 tbsp, Raisins — 8 to 10, Powdered sugar — 1½ cups, Cardamoms — 2 (remove the seeds and crush slightly).

Method: Mix the maida, sooji and oil together. Add water and make a medium soft dough. Cover with a damp cloth and keep aside. Put the mawa in a thick bottom pan and roast it slightly till it turns light pink. Remove from heat and put it into a bowl. Add the desiccated coconut, almonds, cashew nuts, raisins, crushed cardamom and sugar. Mix everything together. Take a little of the dough and roll it into a chapati of about 4 cm diameter. Put the filling on one end of the chapati and fold over the other side to make a semi circular shape. Seal the edges by folding it inwards. Repeat with the rest of the dough. Deep fry the gujiyas in a kadai on a medium flame till golden brown. When they cool down, store in an air tight container.

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