Why settle for chaas, when you can have chaas panna cotta this Holi?
Presenting two recipes from Sahara Star to add some twist to your Holi celebrations.
Chaas panna cotta
Ingredients
- 500 ml chaas (butter milk)
- 250 ml fresh cream
- Lemon zest
- 100 gm sugar
- 4 gelatine leaves
Method:
- Bloom the gelatine in cold water.
- Add cream and lemon zest in a pan and heat.
- \Add the gelatine and let it dissolve. Rest the mixture to chill.
- Add the blended chaas to the cream mix and blend well.
- Fill it in a mould and refrigerate to set.
- Garnish and serve cold.
Gujiya
Ingredients
For the dough
- 4 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup water
- 2 tsp ghee
For the gujiya stuffing
- 200 gm mawa
- 1/2 tsp ghee
- 10 gm raisins
- 1 pinch cardamon powder
- 25 gm chironji
For the sugar syrup
- 500 ml water
- 300 gm sugar
For the garnish
- 25 gm pistachio slice
- Saffron strands
Method
- Take a bowl. Add flour, ghee and water to make a soft dough.
- To make the dough soft, knead well by sprinkling some water.
- Once you achieve the perfect consistency, keep dough aside for 60 mins.
- Take a deep frying pan and sauté khoya till it turns golden. Keep it aside to cool.
- Add sugar, green cardamoms and chironji to the cooled khoya and mix well.
- To make this stuffing even more delicious you can add dry roasted nuts and raisins. This will add a nice crunch to the gujiyas.
- Take two drops of ghee or refined oil and spread it evenly on your palms.
- Make small round balls from the dough and make a cup like space in the balls to fill the stuffing.
- After adding the filling, seal the corners in such a way that it secures the stuffing while frying the gujiya. Roll the sides as per your choice of pattern.
- Heat ghee in a pan over medium flame.
- Fry the gujiyas till golden brown on both sides.
- Place the gujiyas in sugar syrup for a few minutes.
- Garnish with sliced pistachios and saffron strands.
All photographs and recipes: Kind courtesy Sahara Star
