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 1/3rd 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
