Ugadi 2024: How To Prepare Ugadi Pachhadi? Check This Out And Other Interesting Recipes

This year, Ugadi is being observed on April 9, 2024. Here are some dishes that you can prepare at home to make your celebrations even more exciting.

Easy Recipes You Can Try On Ugadi

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Ugadi, also known as Yugadi, is a significant festival celebrated by the people of Andhra Pradesh, Telangana, and Karnataka, marking the beginning of the new year according to the Telugu Shaka Samvat calendar. This year, it is being observed on April 9, 2024. Here are some dishes that you can prepare at home to make your celebrations even more exciting.

1. Ugadi Pachaddi (By Executive Chef Kamal Kanth, Sambarpot)

Ingredients:

• 1/4 cup thick tamarind extract 
• ⁠3/4 tbsp salt
• ⁠1/4 cup jaggery 
• ⁠1/2 tsp black pepper 
• 2tsp neem flowers 
• 1/4 cup baby mango cubes

Method:

• Take a bowl and put two tsp neem flowers and 1/4 cup baby mango cubes (mango cut into baby mango cubes) and add 1/4 cup of jaggery powder and mix them well. 
• Also, add 3/4 tbsp salt and 1/2 tsp coarsely grounded black pepper powder and mix well. 
• Then prepare 1/4 cup of thick tamarind pulp and pour on the mixture of the bowl and mix well. 
• Now the healthiest and delicious Ugadi pachadi is ready to taste.

2. Shrikhand Tart (By Bhushan Ganorkar, Executive Chef at Double Tree by Hilron, Panaji, Goa)

Ingredients:

For The Shrikhand:

• 3 cups yoghurt
• 1 strand saffron
• 1/2 tsp cardamom powder
• 1/4 cup powdered sugar
• 2 tbsp almonds
• 1 tbsp pistachios 
  

For the Sweet Tart:

• 1 cup butter, softened
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 4 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 2 ½ tablespoons all-purpose flour
• 2 ½ tablespoons corn starch
• ½ cup white sugar
• 2 eggs, beaten
• ½ teaspoon ground cinnamon

Method:

For the shrikhand:

• Line a large colander with coffee filters (unfolding if needed) or paper towels, overlapping them so they cover sides, and set inside a large bowl.
• Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl.
• Yogurt should be very thick—like an even creamier
• Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; transfer to a small bowl. Finely grind cardamom seeds.
• Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar (yogurt should turn a pale yellow color).
• Top with remaining ¼ tsp. saffron threads (don’t mix, as you want that stained effect)

For the sweet tart:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar.
• Add 1 egg and beat until mixture is smooth.
• In a separate bowl, mix together 2 cups flour, baking powder, and salt.
• Stir flour mixture into sugar mixture just until ingredients are thoroughly combined.
• Press mixture into bottom and sides of two 9-inch pie pans.
• Bake in preheated oven for 10 to 15 minutes, until golden brown.
• In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
• In a separate bowl, mix together 2 1/2 tablespoons flour, corn starch, and 1/2 cup sugar.
• Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk.
• Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.
• Fill the shrikhand in piping bag. Pipe it out in the freshly baked tart shell.
• Garnish with chopped almonds and Pista

3. Badam Halwa (By Anand G.L. Executive chef at The Tamara Coorg)

Ingredients

• 1 cup almond paste
• 3/4 cup sugar
• One large pinch cardamom powder
• 2-3 tablespoons milk
• 1 ½ tablespoons ghee

Method:

• Place 3/4 cup of almonds in hot water and leave aside for an hour. The almonds easily peel off after an hour. 
• Grind the peeled almonds to a smooth paste with the milk.
• Take a heavy bottomed vessel, add the sugar and water and mix to dissolve.
• Once it begins to boil, add the almond paste, and combine. 
• Now get ready for a good arm workout. Stir the mixture till it begins to thicken (it should look like a thick dosa batter on low flame). 
• As you stir, add the ghee. It will gradually get absorbed into halwa. 
• Once fully absorbed, turn off the heat.
• Set aside to cool. It will continue to thicken further. 
• Garnish with almond flakes and serve as part of a festive meal.