As the vibrant festival of colors, Holi, approaches, it’s time to immerse yourself in the culinary treasures of our cultural heritage. Get ready to elevate your celebrations with these expertly crafted recipes by Corporate Chef Maharaj Bhawar Singh from Khandani Rajdhani.
Thandai
Ingredients: 8 1/2 cups full-fat milk, 1 cup sugar, 1 cup almonds (badam), 1 cup cashew nuts (kaju), 1 cup pistachios, 4tbsp melon seeds (charmagaz), 20 whole black peppercorns (kalimirch), 2 1/2 tbsp fennel seeds (saunf), 2 small stick cinnamon (dalchini), 2 1/2 tbsp poppy seeds (khus-khus), 16 cardamoms (elaichi), 4tbsp dry rose petals, 1 tsp saffron (kesar) strands, 2tbsp warm milk
For The Garnish: 8 tsp finely chopped pistachios and a few saffron (kesar) strands
Method: Combine the saffron and 2tbsp warm milk in a bowl and keep aside. Boil the milk and sugar in a deep non-stick pan then refrigerate the milk till cold and keep aside. In a bowl, add almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals and enough water for atleast 2 hours then drain well and do not discard the soaked water. Blend in a mixer using 1/2 cupof soaked water till its smooth. Combine the cold milk, prepared paste and saffron-milk mixture in a big mixer jar and blend till smooth and drain using a strainer.
Malpua
Ingredients: 8tbsp plain flour (maida), 1 cup fresh cream, Ghee for greasing and cooking, 1/2cup sugar, 4 tsp rose water, 4 pinches of saffron (kesar) strands dissolved in 4 tsp milk
For Garnish: 2tbsp almond (badam) slivers, 2tbsp pistachio slivers
Method: Combine the sugar &½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup gets consistent. Add the rose water and switch off the flame & add the saffron-milk mixture, mix well and keep aside. Combine the plain flour &fresh cream in a bowl and mix well until no lumps remain then keep aside. Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3”) diameter circle. Cook on both the sides, using a little ghee, till it turns golden brown in colour. Dip themalpua in the warm sugar syrup & repeat the same process with the remaining batter to make multiple malpuas
MawaKaranji/Gujiya
Ingredients: 2 cup crumbled mawa (khoya), 2 cup plain flour (maida), 2tbsp melted ghee, 4tbsp raisins (kismis), 4tbsp almond (badam) slivers, 4tbsp pistachio slivers, 4tbsp sugar, 2tbsp cardamom (elaichi powder), Ghee for deep frying
Method: Combine plain flour, ghee and salt in a bowl, mix well and knead into firm dough using enough water, cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom power and saffron in a deep bowl and mix well using your hands. Divide the stuffing into 12 equal portions and keep aside, divide the dough into 12 equal portions. Roll out a portion of the dough into a 175mm (3”) diameter circle without using any flour for rolling. Place a portion of the stuffing in the centre, fold it over to make a semi-circle& press the sides well. Twist the sides of the karanji/gujiya inwards to form pleats to give its desired shape, repeat the same steps to make multiple karanjis/gujiya. Heat the ghee in a deep non-stick kadhai and deep fry few more karanjis/gujiyaat a time, on a medium flame till they turn golden brown in colour on all sides then drain on an absorbent paper.
