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Lip smacking Holi recipes

Bhang thandai, mawa gujiya and shakarpara - pamper your guests with some popular and easy to make Holi dishes and drinks at home.

india Updated: Feb 27, 2010 19:41 IST

GujiyaBHANG THANDAI



Ingredients

1 1/2 litre water n 1 1/2 cups sugar n 1 cup milk n 1 tbsp almonds n 1 tbsp melon seeds (dried and skinned) n 1/2 tbsp poppy seeds n 1/2 tbsp aniseed n 1/2 tsp cardamom powder n 1 tsp whole peppercorns n 1/2 cup bhang leaves n 1/4 cup dried/fresh rose petals.



Method

1. Put 1/2 litre water and sugar in a pan. Let soak for two hours.

2. In a separate bowl, soak all the other dry ingredients in two cups of water for at least two hours. Grind into a fine paste.

3. Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.

4. Now to this strained mixture add milk, sugar syrup and cardamom powder.

5. Chill before serving. Garnish with chopped almonds.



MAWA GUJIYA



Ingredients

2 1/2 cup refined flour n 250 gm thickened milk (mawa) 1 cup sugar, powdered n 1/2 tsp cardamom powder n 10-12 almonds, finely chopped n 10-12 raisins and ghee for frying.



Method

1. Fry thickened milk in a pan until it turns light brown, then remove from the flame. Let cool.

2. Mix sugar, almonds, raisins, cardamom powder to the above.

3. Add five tbsp ghee and knead into hard dough with water.

4. Make small balls and flatten to make circles of 4 inch diameter.

5. Take 1 tbsp thickened milk mixture and spread over the flattened dough. Put some water on the corners so as to seal them and then press with your fingers.

7. Heat ghee in a pan and deep fry gujiyas at low flame from both the sides.



SHAKARPARA



Ingredients


500 gm all-purpose flour n 100 ml ghee n 1 1/2 tsp baking powder n Water to knead n Oil for frying.



For the coating

300 gm sugar n 100 ml water



Method

1. Sieve flour and add ghee to it. Knead till mixture it resembles breadcrumbs.

2. Add baking powder and some water and knead mixture into a stiff dough. Cover with a damp cloth for 10-15 minutes.

3. Heat oil in a pan. Divide dough into three long rolls. Roll each to 1/2 inch thickness and cut with knife into 1/2 inch pieces.

4. Fry on medium flame for 10-12 minutes or till crisp and light golden. Drain on a paper tissue.



To make the syrup

1. Boil water in a pan and add sugar till it reaches one-string consistency

2. Remove from fire, add the fried pare pieces and coat evenly in the syrup. Do not mix too much, else the sugar will harden.

3. Take out and let dry. Store in airtight container.

— Courtesy www.indianfoodforever.com