Cuisines for the colourful festival of HOLI

HOLI is the festival of colours and adding variety of flavours and taste, definitely adds wonderful food experience with family and friends. Besides smearing each other with bright hues, Holi is the time to savour on tasty food and exchanging sweets and gifts.

HOLI is the festival of colours and adding variety of flavours and taste, definitely adds wonderful food experience with family and friends. Besides smearing each other with bright hues, Holi is the time to savour on tasty food and exchanging sweets and gifts.
Today every restaurant and sweet shop are hopping on traditional trends when it comes to serving scrumptious dishes to serve to their customers on the occasions of this colourful festival.
Creating a rejuvenating ambience with traditional Holi special sweets like Kheer, Sondesh, Malpua, Gujhiya or introducing some original fusion food can awaken the festive flavour of the people.

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Santre ki kheer

INGREDIENTS:
5 cups of full-cream milk
1/2 cup sugar
4-5 green cardamoms
3 large oranges (break evenly), peeled
12-15 almonds (shredded), blanched
2 tbsp pistachios (shredded dark leaves), blanched

PREPARATION:

 Bring the milk to boil in a wide, heavy-based pan; add the sugar and cardamom and simmer over low heat.
 Stir often enough to avoid scorching
 Simmer till the mixture is thick
 Time taken will depend on the richness of milk and your vessel.
 The wider the vessel, the faster the milk will thicken.
 When thick and colour darkens a little, shut off the heat.
 Cool and add pieces of orange
 Mix well, chill and serve garnished and silver leaves, almonds and pistachios.

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Gujhiya

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Gujiyas are sweet dumplings made of maida or flour and filled with a delightful khoya and dry fruits mixture and are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh. Deep fried in ghee and dipped in a sugary syrup, this Indian dessert is commonly made during the festival of Holi. The crisp outer layer cracks in the mouth for the sweet filling to take on your senses.

INGREDIENTS OF GUJHIYA
FOR THE DOUGH:
2 cups of refined flour
1 cup of clarified butter
Water (to mix)

FOR THE FILLING:
1 cup khoya
1 cup sugar
1 tsp green cardamom (powdered)
1 tbsp almonds (finely chopped)
For deep-frying Ghee

FOR THE SYRUP
1 cup sugar
1 cup water

PREPARATION OF GUJHIYA
Prepare the dough
1. Rub 1/4 cup ghee into the flour and knead into a stiff dough with water
2. Leave to rest for at least half an hour

PREPARE THE FILLING:
1. Saute the khoya over medium heat till it looks slightly fried.
2. Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
3. Shape the fillings into ovals
4. Make balls of the dough and roll out into thick rounds
5. Take a round, wet the edges with water and place a piece of filling over one half.
6. Fold the other half over and press the edges together to seal.
7. Either cut off the edges with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
8. Make all the gujhiyas in this way. Heat ghee in pan. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
9. Make sugar syrup by cooking water and sugar together, till one thread consistency. Dip the gujhiyas in it, lift and let dry on a plate.
10. Fry the rest, increasing the heat for a few seconds before adding the next lot.

Serving tip: Can be eaten hot or at room temperature and can be stored in air-tight containers.

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