Gujiya

Ingredients Required
Serving : 40 pieces.- Khoya - 1kg
- Maida/flour - 500gms
- Raisins/kishmish -3 tbsp
- Almond Slivers- 200 gms
- Ghee - 6tbsp
- Water - 200ml
- Sugar -500gm
- Refined Oil for frying -500 ml
Procedure to Make Gujiyas
- Sift the maida with the 6tbsps of oil and mix well.
- Add little quantities of water and knead it lightly making it into soft dough.
- Make into a ball, keep it covered with a moist cloth in a bowl.
- Slowly fry the Khoya till golden brown.
- Add sugar, raisins and almonds to the khoya and fry till the sugar melts.
- Lay it in a large plate and let it cool.
- Take a small piece of dough and roll it out like a small, thick chapatti.
- Place the khoya mix in the centre.
- Fold it and join the edges and twist the edges towards the inside to prevent them from opening.
- Use the complete dough and khoya mix to make more gujiya, keep them under a moist cloth.
- Heat the oil in a fryer or kahadi and deep fry the gujiyas in small batches.
- Fry them to a dark golden brown and take out and cool them on a paper towel.
- Serve them on a platter as soon as they cool.
- Can be stored in an air tight jar for later use.
Puran Poli

Ingredients Required
Serving : 8 Puran Polis
- Channa Dal par boiled for 12 minutes - 300 gm
- Atta/Plain flour -150 gm
- Jaggery/Gur - 300 gm
- Cardamom powder/choti elachi - 1tsp
- Ghee - 250 gms
- Warm water
Procedure to Prepare Puran Polis
- Boil the chana dal for 10 -12 minutes in a open pan and drain water.
- Squeeze excess water from dal and grind the dal to a grainy consistency.
- Add the jaggery and mix it well, making sure the jaggery is melted.
- Let it cool for few minutes.
- Add 1tbsp of ghee and little warm water to form a soft dough.
- Take small portions of the dough and roll it.
- Fill the centre of the rolled dough with the filling and seal.
- Softly roll the mix filled dough into a soft paratha or layered roll.
- Cook it on a hot tava and apply ghee to roast it well.
- Serve it hot with a dollop of ghee on top or cut and make small rolls to serve as a finger snack.
Coconut Laddoos

Ingredients Required
Servings : 8-10 People
- Condensed milk - 1 tin /400 gms.
- Desiccated coconut powder – 4 cups.
- Pistachios - 25 pieces
Procedure to make Coconut Laddoos
- Shell and cut slivers of the pistachios and keep aside for garnishing.
- Measure and set aside 50 gms of the coconut powder.
- Heat the condensed milk in a heavy bottom pan and add cocnut powder to the condensed milk.
- Cook on a slow fire , till the mix leaves the sided of the pan and keep stirring constantly till done.
- Let it cool and as soon as you can touch it oil your hands and roll into small bite sized balls.
- Roll these balls in the coconut power till covered and top with slivers of pistachios.
- Serve with little more pistachios garnish on a plate.
Malpuas and Rabri

Ingredients Required
Servings : 4 People
- For malpuas - Ghee/Oil for deep frying.
- Maida/flour - 500 gms
- Baking powder- 1/2 tsp
- Saunf/aniseed -1/2 tsp
- Condensed milk - 400 gms
- Almond and pistachios slivers
- For sugar syrup - sugar – 1 cup
- Water - 1 cup
- Saffron strands 3-4
- Cardamom powder -1/2 tsp
- For Rabri - milk -1 litre
- Sugar -1 cup
Procedure to prepare Malpuas and Rabri
- Take milk for Rabri and sugar and let it boil on slow heat.
- Stir it constantly so it does not stick to the bottom of the pan.
- Cook till it gets reduced to one fourth in quantity.
- Let it cool and then keep in fridge till serving time.
- Next add the sugar, saffron, cardamom powder and water in a pan and let it boil.
- Make a single strand consistency for the syrup and set it aside.
- Mix the flour, baking powder, aniseed and condensed milk in a bowl.
- Heat oil in a pan for frying the Malpuas.
- Pour small quantities of the batter to form small circles the size of your palm.
- Deep fry them turning slowly till golden brown.
- As soon as they are done, put them in the sugar syrup.
- Let them absorb the syrup for a few minutes and then lay them in a strainer.
- Serve two Malpuas on a plate, top with a dollop of Rabri and garnish with nuts and almonds.
Rice Kheer

Ingredients Required
Servings : 4 People
- Rice -1/4th cup
- Full cream milk - 5 cups
- Sugar -1/2 cup
- Raisins/Kishmish - 12-15
- Saffron strands - 5-6
- Cardamom powder - ½ tsp
- Blanched Almonds slivers 12-15
Procedure to Make Rice Kheer
- Keep milk to boil in a heavy bottom pan.
- Soak the raisins in warm water to soften them.Best Re
- Add the washed rice as the milk begins to boil.
- Add the saffron strands and let it cook.
- Keep stirring and add sugar when the rice is almost cooked.
- Add the raisins to the Kheer and keep stirring.
- Take off the heat when the rice is done and milk has thickened.
- Pour in bowl and garnish with almonds.
- Serve either warm or cold as per your choice.
Also Read:Bhaang in Holi | Top 5 Recipes for Holi Sweets | Special Cuisines for Holi
इस आर्टिकल को हिंदी में पढ़ने के लिए यहां क्लिक करें
Happy Holi!!!