HOLI SPECIAL RECIPES FOR YOU
HOLI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA, New Delhi.
THANDAI KULFI
Ingredients Quantity
Milk (Full Cream) 2 lit
Almond 20 gm
Pistachio 20 gm
Green Cardamom 4-5 no
Thandai Syrup 150 gm
Sugar Optional
Method
Heat milk in a heavy bottom pan on slow heat
Add crushed green cardamom and simmer until reduced by half.
Strain and put on fire again on slow heat.
Continue stirring and scraping the sides to avoid burning
Now add blanched, skinned and slivered almonds and pistachio.
Reduce further until 1/3 rd. remaining.
Take off fire. Cool and add Thandai syrup. Mix thoroughly
Add in moulds and refrigerate
Demould and serve chilled
GAJRELE KI GUJIYA
Ingredients Quantity
Ghee/Oil to fry
for the cover
Maida (All-purpose flour) 500 gm
Oil / Ghee (melted) 6 tbsp
for the filling
Carrots 1 kg
Khoya 200 gm
Green cardamom pwd 1/2 tsp
Almonds, chopped 25 gm
Cashewnuts, chopped 25 gm
Raisins 25 gm
Dried coconut, shredded 25 gm
Sugar 100 gm
Method
Sieve the flour, mix in oil, and knead into a firm dough with water. Cover with a damp cloth and set aside.
Sauté grated carrots in ghee, add khoya, cardamom, raisins, and nuts, and cook on low heat until slightly sticky. Add sugar if desired and let it cool.
Divide the dough into small balls and roll into 4-inch discs. Fill with the carrot mixture, seal into half-moon shapes, and crimp the edges.
Deep fry on medium heat until golden brown. Drain on kitchen paper and garnish with shredded carrots, nuts, or silver leaf before serving.
When cooled completely, store them in an airtight box and serve to your friends and family.
NAVRATTAN KHEER
Ingredient Quantity
White pumpkin (lauki) 01 kg
Sabudana 100 gms
Milk 02 lts
Sugar 200 gms
Khoya (paste) 150 gms
Seasonal fruits, finely chopped
Pomegranate for the garnish
Method
Scrape lauki lightly and grate.
Soak sabudana in water for about half an hour. Boil the grated pumpkin in at least ½ litre of milk for about 10 mins. When cool, make into a paste.
Cook the remaining milk with sugar. Then add lauki paste, soaked sabudana and khoya.
Allow it to cook until it reduces to almost half of its volume and reaches a smooth texture. Remove
from heat and allow it to cool.
Add chopped fruits to the kheer. Refrigerate for at least 2 hours.
Serve chilled, garnish with Kabuli anardana.
ANGOORI PANEER TIKKA
Ingredients Quantity
Cottage cheese 300 gm
Green grapes 100 gm
Black grapes 100 gm
Red grapes 100 gm
Hung curd 50 gm
Ginger paste 1/2 tsp
Garlic paste ½ tsp
Gram flour 30 gm
Butter 2 tbsp
Turmeric powder ¼ tsp
Yellow chilly powder ¼ tsp
Dhaniya powder ¼ tsp
Cream 2 tbsp
Salt to taste
Grape Chutney (is optional but will add great taste to the paneer tikka)
Grapes – green, black, red 200 gm each
Ghee ½ tbsp
Onion seeds ¼ tsp
Lemon juice 10 ml
Chat masala to taste
Method
Let’s start by making green chutney to accompany the dish. It is simple yet delicious. Heat oil in a pan, add onion seeds, and sauté
Add diced grapes and cook till consistency is thick
Remove from flame, add lemon juice, and chat masala.
For Angoori Paneer tikka, heat butter in a pan and roast gram flour in it till light brown
Add roasted gram flour in hung curd and add all the remaining spices and cream together making a smooth mixture
Cut the cottage cheese in cylindrical shape and put slits in it.
Fill the slits with prepared grape chutney and marinate in the prepared marinade.
Place the paneer tikka on a skewer and roast in tandoor till light brown from outside
Serve with grape chutney and crunchy salad on the side
