Celebrate this Holi with the Special recipes with Chef Tarla, Gunjan and Nisha from Tata Play Cooking

Food

By Fact Maker

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
Add the cardamom powder, fruit salat and 2 tsp of water and mix gently
Heat a non-stick tava and grease it with little ghee
Pour a small ladleful of the batter on it and spread it evenly to make a 75mm (3 inch) diameter circle
Cook using ghee till it turns into golden brown in color from both the sides
Repeat the same with remaining batter to make more Malpuas
Garnish 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
Add milk, sugar, and mix well
Add saffron, kewra water and stir it well
Pour in a glass
Garnish with rose petals and cardamom powder
Thandai 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
Cover the dough and keep it aside for 20-25 minutes
Heat 1 tsp of ghee in a pan
Add the crushed jaggery and let it simmer till the jaggery melts completely
Chop the cashew nut into 7-8 small pieces and place in a bowl
Add 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
Turn off the flame and add the chopped cashew nuts, almonds, chironji, raisins, coconut, and green cardamom powder to the jaggery and mix well
Transfer into a bowl to let it cool down
Grease the hand with some ghee and knead the dough slightly
Divide the dough into small balls, flatten each ball into a peda
Take 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
Roll in into a 3-4 inch diameter even poori and similarly roll the rest of the pedas
Take 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
Gently 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
Slide the gujiyas in, place as many gujiyas as possible into the kadhai
Keep 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