by Executive Chef of Madhubhan Resort and SPA- Anurag Shrivastav
March 2015: Holi is the time of celebration and relishing food. Holi heralds the arrival of spring – the season of hope and new beginnings. It is a glorious spectacle, a riot of colours – crimson, red, pink, orange, purple, yellow and green. Different communities in India celebrate Holi by preparing Holi special food. Here, Executive Chef of Madhubhan Resort and SPA, Anand- Mr Anurag Shrivastav presents few special Holi dishes eaten on this special day, the most popular and common of which is Thandai.
- Banarsi Thandai
Cashew nuts- 25gms
Poppy seeds- 15 gms
Melon seeds- 10gms
Fennel seeds – 20gms
Green Cardamom – 5
Black peppercorns- 10gms
Sugar – 50 gms
Milk – 1 and a half Lit
Rose essence- 5ML
Saffron -2 gms
Pistachios crushed- 10gms
Rose petals- 5gms
Soak almonds in water for 2 hours. Soak melon seeds in water for 2 hours, Soak poppy seeds in water for 2 hours.
Boil milk, add sugar and allow to dissolve. Once the sugar is dissolved, turn off heat and allow to cool. While milk is boiling, peel almonds and place in a bowl.
To this bowl, add the drained melon seeds, drained poppy seeds, cashew nuts, fennel seeds, pepper corns and green cardamom.
Grind all these ingredients to a paste. Add 1/4 cup of water and grind further to a smooth paste.
Add the ground paste to the milk-sugar mixture and mix well. Place lid and leave aside for 15 mts.
In a large bowl, strain the mixture. Keep the strained liquid aside. To the residue (almond spice mixture) add 1/2 cup water and strain again into the large bowl.
Add saffron strands and dried rose petals or rose essence to the strained liquid and mix. Chill in the refrigerator for at least 3 hours.
At the time of serving, pour into serving glasses. Top with crushed pistachios, slivered almonds and one or two saffron strands.
Serve thandai chilled.
For the dough
Refined flour- 200gms
Clarified butter- 100gms
Water to mix
For the filling
Green cardamom powdered- 5gms
Almonds – finely chopped- 50gms
Ghee for deep-frying
Sauté the khoya over medium heat till it looks slightly fried. Take off the heat and when it cools, mix in the sugar, cardamom and almonds. Shape the filling into ovals about 21 cm length and 1 cm thickness. Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds. Take a round, wet the edges with water and place a piece of filling over one half. Fold the other half over and press the edges together to seal. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges. Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as any gujiyas as fit in comfortably. 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. Containers. Served hot or room temperature.
Chana flour- 250gms
Milk- 25 Ml
Cardamom seeds powder- 15gms
Heat Ghee and add milk in it, now take flour in dish, add warm mixture in flour, after minute sieve through a steel sieve.
Take a pan, add Ghee in it, add mixture and roast them until it get golden brownish.
Take another pan, boil water, add sugar in it, and make syrup until it have 2 threads shown. Add kesar, cardamom powder and mix them well.
Now add roasted mixture and switch off flame, and spread the mixture in plate.
Decorate with charolis, chopped pistas and almonds. Add a little warm ghee on it. Cool and cut it into pieces. Or Served Hot.