Desserts to sweeten this festival of colours
Let this Holi be a colourful affair even on your platter with these recipes that keep your good health in mind with ingredients like holy basil, bottle gourd, without compromising on taste.
By : migrator
Update: 2020-03-07 18:17 GMT
Chennai
Holy basil thandai with almonds
Ingredients:
Soaked almonds: 2 tbsp (skin removed)
Soaked melon seeds: 2 tbsp
Soaked poppy seeds: 1 tbsp
Almond slivers: ½ cup
Sugar: ¼ cup
Saffron strands: a pinch
Fresh holy basil leaves: 4
Milk: 2 cups
Green cardamom powder: ½ tbsp
Black peppercorns: 1/2 tsp
Soaked fennel seeds: ¼ cup
Method:
- Make a smooth paste of fennel seeds, poppy seeds, and almonds.
- In a heavy bottom pan, bring the milk and saffron strands to boil. Dissolve the sugar in the milk.
- Grind the fresh holy basil leaves and black peppercorns to a paste and add it to the milk.
- Add the almond, poppy seed and fennel seed paste along with cardamom powder and almond slivers to the milk and simmer it for 2-3 minutes.
- Refrigerate the thandai.
Bottle gourd halwa
Ingredients:
Bottle gourd: 600gm
Ghee: ¼ cup
Cashews chopped: 5
Almonds chopped: 5
Raisins: 2 tbsp
Milk: ½ cup
Sugar: ¾ cup
Green cardamom powder: ¼ tsp
Khoya: as per taste
Method:
- Heat 1/4th cup ghee and roast cashews, almonds and raisins. Fry nuts to golden brown and keep aside.
- Now add in grated bottle gourd and saute for five minutes. Saute till it shrinks slightly and changes colour.
- Add in half cup milk and mix well. Cook for 10 minutes or till milk thickens and bottle gourd gets cooked completely.
- Further add in 3/4th cup sugar and mix well. Let the mixture cook for five minutes or till it thickens. Add in some khoya into bottle gourd mixture and mix well.
- Keep stirring till the mixture thickens and forms a mass. Add in roasted nuts and 1/4th tsp cardamom powder.
- Mix the halwa well and serve hot with a garnish of roasted nuts.
Recipe by Chef Naresh Singh Rawat
Sesame almond pinni
Ingredients:
Wheat flour: 2 cups
Semolina: 2½ tbsp
Roasted almond slivers: ¼ cup
Roasted White Sesame powder: ¼ cup
Pure ghee: ¾ cup
Gram flour (besan): 1½ tbsp
Sugar: 1 cup
Water: ½ cup
Green cardamom powder: ½ tsp
Roasted white sesame: 1 tbsp
Roasted whole almonds : 3 tbsp
Method:
- Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till a golden colour is achieved.
- Mix the sugar and water in a pan, and put it over low heat. Cook till single string sugar syrup is formed.
- Mix the sugar syrup with the wheat flour mixture. Add the green cardamom powder.
- Cook the mixture till it becomes a little dry. Add the roasted almond flakes and ground white sesame to the mixture and mix well.
- Allow the mixture to cool. Divide the mixture into equal parts and shape it into rounds.
- Cut the roasted almond into halves and place it over the pinnis and roll the pinnis gently in roasted white sesame.
Recipes by chef Manish Mehrotra
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