Holi is finally here and you must be looking forward to celebrating the festival with colours, thandai and some delicious food.
Presenting some lip-smacking recipes for you! Try these easy recipes and impress your guests.
Mawa Apple Gujiya
Recipe by Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani.
Ingredients:
- 1 cup maida (keep 1 tbsp maida separate)
- 2 ½ tbsp ghee
- A pinch of salt
- ¾ cup mava (grated)
- ½ cup kopra (grated )
- 5 tbsp powdered sugar
- 2 tbsp cashew nuts (chopped )
- 2 tbsp chopped almonds
- 1 apple grated
- ¼ tsp cinnamon powder
- ⅛ tsp cardamom powder
- Oil to deep fry
Method:
- Combine one cup maida, salt and ghee in a bowl and mix well with your hands.
- Add enough cold water to knead a soft dough.
- Rest the dough for half an hour for the stuffing. Heat a pan and add grated mava to it.
- Stir continuously without burning and cook till golden brown. Switch off the flame. Let it cool and set again.
- Add kopra, powdered sugar, dry fruits, grated apple, cardamom and cinnamon powder to mava and mix well.
- Make small balls out of dough and roll into small puris. Now, place the stuffing on one half of the rolled dough.
- Stick the sides together and make a half moon. Make all gujiyas and fry them in hot oil on medium heat till golden in colour.
- Remove onto an absorbent paper and let them cool.
- In a pan make sugar syrup. When it reaches one string consistency, remove from flame and allow it to cool. Once the syrup is cooled, put the gujiya in the syrup and soak for few minutes.
- Remove from the syrup and strain it. Place the gujiya on a plate and garnish with chopped almonds, pistachios.
Khajur Anjeer Gujiya
Recipe by Maharaj Hemaram Choudhary, Corporate Chef, Rasovara.
Ingredients:
- 1 cup + 1 tbsp of maida
- 2 and ½ tbsp ghee
- A pinch of salt
- ¾ cup khajur (chopped)
- ¾ cup anjeer (chopped)
- 5 tbsp powdered sugar
- 2 tbsp cashew nuts (chopped)
- 2 tbsp almonds (chopped)
- ¼ tsp cinnamon powder
- ⅛ tsp cardamom powder
- Oil to deep fry
Method:
- Combine one cup maida, salt and ghee in a bowl and mix well with your hands. Add enough cold water to knead a soft dough. Rest the dough for half hour for the stuffing.
- Heat a pan and add little ghee add chopped khajur to it. Stir it continuously without burning.
- Add the chopped anjeer and mix well till it becomes a mixture. Switch off the flame.
- Add powdered sugar, dry fruits, cardamom powder and cinnamon powder to mixture and mix well. Make small balls out of dough and roll into small puris.
- Place the stuffing on one half of the rolled dough. Stick the sides together and make a half moon. Make all gujiyas and fry them in hot oil on medium heat till golden in colour. Remove onto an absorbent paper and let them cool.
- In a pan make sugar syrup. Once it reaches one string consistency, remove from flame and allow it to cool. Once the syrup has cooled, put the gujiya in the syrup and soak for few minutes. Remove from the syrup and strain it. Place the gujiya on a plate and garnish the same with chopped almonds, pistachios.
Jamnanagri Ghughra
Recipe by Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani.
Ingredients:
For the outer crust
- 1 cup all purpose flour/maida
- 2 tbsp oil
- Salt as per taste
For the stuffing
- ½ cup dry peas soaked overnight
- 3 boiled potatoes
- 3 tbsp oil
- Cumin seeds
- 1 tsp ginger-green chilli paste
- 1 tsp red chilli powder
- 1 tsp lemon juice
- 1 tsp chat masala
- 1 tsp roasted cumin powder
- Salt to taste
Method:
For the outer crust
- In a bowl take all purpose flour, add 2 tbsp oil and salt and mix well. Knead it into a dough by adding water. Leave it aside for 20 minutes.
For the stuffing
- Drain, wash and boil soaked peas. When the peas are done, mash them with spoon or your hand. Add boiled potatoes and mash well.
- Heat oil in a pan. Add cumin seeds and when they start crackling add ginger and green chilli paste. Saute for 2 to 3 minutes.
- Add red chilli powder, chat masala, roasted cumin powder and salt to taste.
- Throw in the boiled peas and potatoes. Mix well.
- Add lemon juice and your stuffing is ready.
For the outer crust
- Take the dough, divide it in equal portions, make balls and roll them out.
- Put stuffing in the center and fold it. Close the edges.
- Fry the ghughra in hot oil on medium flame. Once ready, serve with garlic chutney and sev.
Rajasthani Korma Roti
Recipe by Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani.
Ingredients:
- 1 cup green gram (moong dal)
- 2 cups wheat flour
- 2 tsp red chilli powder
- ¼ tsp turmeric powder
- 3 tbsp oil
- ¼ tsp ajwain
- Salt to taste
- Oil for frying
- Water if needed
Method:
- Gring moong dal coarsely. Soak the coarse mixture in water for 3-4 hours.
- After soaking they will absorb all the water, if you have any extra water drain it.
- In a bowl take the soaked moong dal, add wheat flour, oil, red chilli powder, ajwain, turmeric powder and salt to taste.
- Mix it well. Add little water if needed and knead it into a dough.
- Leave the dough covered for 20 mins. Divide it to equal parts and roll each part like a mini chapati.
- Place the rolled korma roti on a hot tawa, drizzle some oil and cook.
- Once done, you can enjoy the rotis with pickle.
