Holi 2024: Dessert Recipes To Try On This Day

As we welcome the spirit of Holi, let's explore some traditional dishes that will tickle your taste buds with a myriad of flavours. 

Dessert Recipes To Try On Holi ( Image Source :Special Arrangement )

Holi 2024: Holi, known as the Festival of Colours, is a vibrant and joyous celebration deeply rooted in Hindu tradition. Observed annually on the full moon day of the Falgun month, it marks the triumph of good over evil and the arrival of spring. As we welcome the spirit of Holi, let's explore some traditional dishes that will tickle your taste buds with a myriad of flavours. 

1. Matcha Gujiya (By Jaiparkash Bhatt, Executive chef, The Resort Mumbai)

Ingredients:

• All-purpose flour – 1 cup
• Matcha powder – 1 tablespoon
• Jaggery powder – ½ cup
• Grated khoya (Mawa) – ½ cup
• Chopped nuts – almond and pistachio
• Clarified butter – 3 table spoon 
• Oil – for frying 

Method:

For Dough:

• Make a dough with all-purpose flour, ghee and warm water and knead into a stiff dough.
• Cover and let it rest for 30 minutes.

 For Filling:

• In another bowl, mix together the powdered jaggary, grated khoya, matcha powder and chopped nuts.
• Divide the dough into small sized balls.
• Roll out each ball into a small circle, similar to a puri.
• Place a tablespoon of the filling in the center of each circle.
• Fold the circle over the filling to form a half- moon shape.
• Press the edges firmly to seal, you can crimp the edges with fork for a decorative touch.
• Oil in a deep frying pan over medium heat added the Gujiya in batches and fry until golden brown and crispy on both sides.
• Remove excess oil with the help of paper towl.

 

Image Source: Special Arrangement

2. Pista Sandesh (By Chef Meghna, American Pistachio Growers)

Ingredients:

• 3.5 oz pistachios, blanched
• 5-6 cardamom pods
• 1 cup cottage cheese (paneer)
• 1/4 cup condensed milk
• 1 tbsp ghee (clarified butter)
• Rose petals as desired for garnish
• Edible gold leaf as desired for garnish

Method:

• Remove the seeds from the cardamom pods.
• In a blender, combine the pistachios and the cardamom seeds and process until a paste-like consistency is achieved.
• In a skillet combine paste, cottage cheese, and condensed milk.
• Heat mixture over low heat while stirring continuously until mixture is well combined and loosens from the bottom of the skillet.
• Add one tablespoon of ghee/clarified butter and mix until combined.
• Place mixture into a well-greased baking tray and refrigerate until set.
• Garnish with chopped blanched pistachios, rose petals, and edible gold leaf.
• Cut, and serve.

 

Image Source: Special Arrangement

 

3. Baked Mawa Chilgoza Gujiyas (By Sachin Malik, Executive Chef, Radisson Blu MBD Noida)

Ingredients:

For the dough:

• 2 cups- All-purpose flour / Maida
• ¼ tsp- Salt
• 6 tbsp- Ghee / Clarified butter
• Water as required for kneading

For frying:

• Vegetable oil (as required for deep frying)

For filling:

• 1 cup- Khoya (grated)
• ½ Cup - Chopped Pine Nuts ( Chilgoza ) 
• 1/8 tsp.- Cardamom powder 
• ¼ cup- Caster sugar / White or Brown powdered sugar 

Method:

For dough:

• Add all the ingredients mentioned ‘For the dough’ in a bowl except water, start mixing. The flour mixture will become crumbly in texture. 
• Now add water slowly, and knead firm dough. Keep aside, covered.

For filling:

• In a frying pan, sauté the grated mawa over low heat for 5-6 minutes or until it turns light brown. Keep aside, and cool completely.
• Now add sugar, cardamom powder, and chopped Chilgoza to the cooled mawa. Mix well and keep aside.

For making the Gujiyas:

• Make lemon-sized balls from the dough.
• Apply vegetable oil over a surface, and start rolling the dough balls separately.
• Start rolling each ball to a 3.5” diameter round. 
• Add 1½ tbsp mawa mixture in the middle of the circle. Apply water by using your finger to seal the edges.
• Now fold the pastry circle to a half-moon shape and press the edges gently to seal. You can use a pizza cutter to trim the edge. Use a fork to crimp the edges of the Gujiyas.

For Frying:

• Heat oil in a deep frying pan/kadai.
• Start frying the Gujiyas over low-medium heat until golden in colour. 
• Take them out with a slotted spoon, and drain them on paper napkins.
• You can consume them after frying, or serve them at room temperature, Enjoy!
• Keep the rest of the fried Gujiyas in an airtight container at room temperature, and consume within 5 days.

Air Frying & Baking:

• Apply ghee over the Gujiyas by using a pastry brush.
• Preheat the Air fryer to 180 degrees C for 5 minutes. 
• Grease the Air fryer basket base with vegetable oil.
• Air fry the Gujiyas for 15 minutes, and flip them in between.
• Take them out from the Air Fryer basket and keep them aside to cool. 
• Alternatively, you can bake the Gujiyas in a preheated OTG at the same temperature.
• Transfer the Gujiyas to a baking paper-lined, oven-safe tray and bake them for 20-25 minutes or until they turn golden and crisp to the touch.
• Baked Gujiyas can be stored in an airtight container at room temperature, and consumed within 10-12 days.

 

Image Source: Special Arrangement