Try these special holi recipes at your home this time

Team L&M

This Holi we bring you special recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropoolitan Hotel & Spa

Chocolate and Cereal ki Gujia

Ingredients

Ghee / Oil                              to fry

For cover

Maida (all purpose flour)        500 gm
Oil / Ghee (melted)                6 tbsp

Filling

Dark Chocolate                       200gm

Method

• Sieve the flour and add oil in flour and mix with fingers
• Add moisture and make a tight dough, cover with damp cloth and keep aside
• Melt chocolate and add choco cereal to make dumpling
• Once cooked allow it to cool
• Divide the dough into small balls and roll each ball into 4 inches diameter pancakes
• Fill the pancakes with the chocolate dumpling and seal the pastry in half moon shape, twisting the edges inwards
• Repeat the same to rest of  the dough and fry in medium heat
• Fry till golden brown in color and garnish with melted dark chocolate

 Annanas aur Kalonji ki Gujia

Ingredients

Ghee / Oil                              to fry

For cover
Maida (All purpose flour)        500 gm
Oil / Ghee (melted)                6 tbsp

Filling

Pineapple                                 1 kg
Kalonji                                    10gm
Khoya                                      200 gm
Green cardamom powder        1/2 tsp
Almonds, chopped                  25 gm
Cashew nuts, chopped             25 gm
Raisins                                     25 gm
Dried coconut, shredded         25 gm
Sugar                                       100 gm

Method

• Sieve the flour and add oil in flour and mix with fingers
• Add moisture and make a tight dough, cover with damp cloth and keep aside
• Wash and peel pineapple, grate them and sauté in ghee with kalonji
• Stir continuously to cook evenly and add khoya
• Add green cardamom powder, raisin and dry nuts, dried coconut and cook on slow flame
• Cook till sticky consistency and add sugar if desired
• Allow it to cool
• Divide the dough into small balls and roll each ball into 4 inches diameter pancakes
• Fill the pancakes with the pineapple filling and seal the pastry in half moon shape, twisting the edges inwards
• Repeat the same to rest of  the dough and fry in medium heat
• Fry till golden brown in color and garnish with tutti frutti

 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 till 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 till 1/3^rd remaining
• Take off fire. Cool and add Thandai syrup. Mix thoroughly
• Add in moulds and refrigerate till set
• Demould, serve chilled and garnish with nuts

Strawberry Thandai

Ingredients                            Quantity
Milk                                         500ml
Strawberry                                 50 gm
Almonds                                  20 gm
Pistachios                                20 gm
Charoli                                     10 gm
Poppy seeds                             10 gm
Cashew nuts                            10 gm
Glazed cherries                        10 gm
Honey                                     100 gm
Cardamom                               01 gm
Cinnamon                                01 gm
Nutmeg                                     01 gm
Anise seeds                              01 gm
Cream                                      100 ml

Method:

• Heat sugar and milk. When sugar dissolves in milk, turn off the flame
• Combine all dry fruit and strawberry a little milk to make a paste
• Combine cinnamon, cardamom blend till smooth paste
• Mix the paste with a little milk, and then add it all to the remaining milk. Serve cold and garnish with strawberry

Matter Ki Kheer

Ingredients                                       Quantity

Desi ghee                                              75 gm
Finely chopped pistachio                      10 gm
Chopped cashewnuts                            15 gm
Chopped almonds                                 15 gm
Chopped raisins                                   20 gm
Milk                                                     750 ml
Green peas coarse puree                      120 gm
Sugar                                                     80 gm
Cardamom powder                                5 gm
Khoya danedar                                     75 gm

Method:

•  Heat ghee in a pan, add finely chopped pistachios, cashewnuts, almonds, raisins and sauté
• Add milk to the pan and reduce by half
• Now heat desi ghee in a different pan, when warm, add the green peas puree and cook for 5-6 minutes
• Add pea puree to the milk mixture. Add sugar and cook on a slow flame for 5-6 minutes. Now add cardamom powder
• Serve hot/cold kheer in a bowl and garnish it with the chopped and dry fruits