Aren’t we all fond of food? While most of us are working from home to keep the virus away, we can’t stop thinking about food, can we? WIthGudhiPadwa, the Maharashtrian new year being celebrated today, we will all remember the time when the entire neighbourhood would come alive with the aroma of sweet and savoury dishes being prepared in different households.
Just because we are indoors this year, it doesn’t mean we have to deprive ourselves of the festive treats.
So here are a few recipes for you to try out! Indulge!
Wishing You All A Happy GudhiPadwa! ST
Kesar syrup 1 tsp
Thandai syrup ½ tsp
For thandai powder
Almonds ⅓ cup
Cashews 2 tbsp
Fennel seeds 1tsp
Poppy seeds .1 tbsp
Melon seeds 1 tbsp
Black pepper ½ tbsp
Green cardamoms 4-5
Pistachios as required
Almonds as required
Make thandai powder by dry roasting and grinding all the ingredients into a fine powder.
Mix the powder, kesar syrup and thandai syrup in the shrikhand. Mix well. Set it for
one hour and garnish with chopped almonds and pistachios.
Besan Flour 2 cup
Ghee, melted 3 tbsp
Milk 6 tbsp
Ghee, melted (for second step) 1 cup
Sugar ¼ cup
Rose water (optional) 1 tbsp
Elaichi powder ¼ tsp
Kesar ¼ tsp
Ghee for greasing ½ tsp
Pista chops for sprinkling 1 tbsp
1 tbsp Almond for sprinkling 1 tbsp
- Mix saffron and ½ tsp warm water in a bowl and keep aside.
- Mix the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain.
- Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes.
- Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.
- Heat the ghee in a brass vessel on a high flame for 1 minute.
- Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously. Remove from the flame and keep aside to cool for 15 minutes.
- Meanwhile, mix the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.
- Lower the flame to slow. When it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Remove the dirt that floats on the sugar mixture. Lower the flame to slow and cook for 7 minutes, or till the syrup is of half thread consistency, while stirring occasionally.
- Add the rose water and mix well. Keep aside.
- Add the cardamom powder, saffron-water mixture and sugar syrup to the cooled besan mixture, mix well and stir continuously or till the mixture cools.
- Make round ladoos.
Recipes shared by MaharajJodharamChoudhary, corporate chef - KhandaniRajdhani
NUTTY COCONUT GUJIYA
All purpose flour or maida 250 gm
Fresh grated coconut 1 cup
Ghee 4 tbsp
Red raisins, roughly chopped 25 gm
Cashews, slightly toasted and
crushed 25 gm
Almonds, slightly toasted and
crushed 25 gm
Cardamom powder 1 pinch
Sugar 220 gm
Water 50 ml
- In a flat dish or a mixing bowl, add refined flour, ghee and knead until the texture is
- Crumbly. Wet your hands twice or thrice for kneading as it would help in forming a smooth dough that holds together.
- Rest the dough for 45 minutes and ensure it is covered.
For the filling
- In a heavy bottomed pan, toast Sumeru’s grated coconut over low flame until it achieves pale red colour or has lost moisture.
- Make sugar syrup in another pan by mixing sugar, water and cardamom powder.
- Let the sugar melt and once the 2-string consistency is achieved, add the nuts and toasted coconut. Mix Well.
- Now divide the dough into equal sized portions and hand roll them into balls.
- Flatten the dough balls and roll into 3.5 to 4-inch diameter.
- Using a tablespoon, place the coconut gujiya filling (about 15 gm) and fold over into a semi-circle. Finish all the prep and heat oil or ghee in a kadai. And deep fry the gujiyas until light golden colour is achieved.
- Relish these tasty gujiyas with family and friends. Store them in an air tight container. They can last up to 25/30 days.
Recipe shared by Inderjith Singh, Chef In-charge Innovations, Innovative Foods Ltd, Sumeru