What’s Holi with out some sweets and snacks so as to add extra color to the celebrations? Try these recipes that you could possibly do that weekend. 

APPLE JALEBI

Substances:

Apple – 1
Sugar – 300 gms
Kesar – 1 gm
Water – 250 ml
Milk – 250 ml
Curd – 100 gms
Maida – 200 gms
Ghee – 500 gms

Technique:

Combine maida and curd someday upfront to create a batter. Soften the sugar with water to make a syrup out of it, and add milk to the answer to take away the blackness of the syrup. Lower apple slices and hold it apart. Take a kadaai and warmth it with ghee, dip the apple slices within the batter and fry it within the kadaai. As soon as fried, soak it within the sugar syrup and take it out. Your jalebis are prepared now!

KHAJUR BARFI

Holi special: Khajur Barfi

Substances:

Khajur – 1 cup
Blended nuts – 2 tablespoons
Ghee – 3 tablespoons
Khoya – 1/2 cup 
Milk – 1 cup
Sugar – 1 cup
Hariilachi powder – Half teaspoon
Desiccated coconut – 2 tablespoons

Technique: 

Deseed the khajur and chop it into small items. Soak it in milk and make a thick paste out of it in a blender. Warmth ghee in a pan and add khajur puree and sauté it till it leaves the perimeters of the pan. Add the khoya and coconut, combine nicely and sauté it until the ghee begins melting out. Add the elaichi powder and combined nuts and blend nicely. Then switch the combination to a greased plate. Sprinkle combined nuts. When the combination cools down, reduce it into squares and serve.

MATTAR KHASTA ROLL

Holi special: Mattar Khasta Roll

Substances:

For Mattar Stuffing:
Boiled mattar – 1 cup
Grated coconut – ¾ cup
Purple chilli powder – ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Amchur powder – ½ tsp
Inexperienced chilli-ginger paste – ½ tsp
Jeera – ¼ tsp
Ghee – 2 tsp
Salt as required

For the Roll dough:
Maida – 1 cup 
Ghee – 1 tbsp 
Heat water – ¼ cup 
Baking powder – ¼ tsp 
Salt – ¼ tsp
Oil for frying

Technique:

Combine all of the elements for the dough. Sieve and knead into a good dough. Cowl with a humid fabric and put aside. For the stuffing, warmth ghee in a pan. Add jeera and let it crackle. Now, add green-chilli ginger paste and sauté. Then add boiled peas with all of the spice powders and salt. Combine for jiffy and mash the peas. Then add grated coconut and blend.

After 2 minutes take it off the warmth and funky. Then make 5 to six balls out of the dough and roll them into small rotis. Add the stuffing within the centre and brush the sides with water. Then roll it out vertically and seal the sides. Warmth oil for frying. On a medium flame, fry these rolls till they flip golden brown. Serve sizzling with inexperienced chutney and imli chutney.

LEELWA KACHORI

Holi special: Leelwa Kachori

Substances:

Tuver – 500 gm
Ginger chilli paste – 1 tbsp
Salt to style
A pinch of cumin seeds
A pinch of Asafoetida
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Lemon juice – 1 tsp
Coriander leaves (chopped) – ½ tbsp
Oil – 1 tbsp

For the dough:
All-purpose flour (maida) – 300 gm
Salt to style
Ghee – 1 tbsp
Water as wanted
Oil – 4-5 drop
Oil for frying

Technique for the dough:

In a bowl, sieve the flour and add salt and ghee in it. Combine and add water to make a dough. The dough shouldn’t be too mushy or too laborious. Add oil and knead it nicely. Preserve it apart.

For the stuffing:

Crush tuver. Then, warmth oil in a pan at a sluggish flame. Add cumin seeds in it. Then, add asafoetida and turmeric powder. Combine the tuver, ginger-chilli paste and salt. Cowl the lid and cook dinner until it turns into mushy. Now, take away the lid and blend garam masala and lemon juice. Prepare dinner for 2-3 minutes and add coriander leaves to it.

For Kachori:

Make medium balls of the dough and roll it out within the form of a small puri. Fill the stuffing within the dough. Cowl it like a potli and seal all the sides correctly. Warmth oil in a pan at medium flame. Deep fry the kachori until it turns golden brown. Serve with inexperienced chutney and candy chutney.

BARSA DOLLA

Holi special: Barsa Dolla

Substances:

Maida – 1 cup
Chopped beans
Inexperienced peas
Ghee – 2 tsp
Jeera – 1 tsp
Oil – 1 tsp
Ginger paste – 1/2 tsp
Inexperienced chilli paste – 1/2 tsp
Asafoetida – 1 pinch
Turmeric powder – 1/2 tsp
Carom seeds – 1/2 tsp
Sugar – 1 tsp
Lemon – 1 no.
Oil – 1 tsp
Salt to style

For the dough:
Plain flour (maida) – 2 cups
Melted ghee – 1 tbsp
Salt to style
Oil – 1/4 tsp for kneading

Technique:

Mix all of the elements of the dough in a bowl and add sufficient water to make a agency dough. Cowl and hold it apart for quarter-hour. Knead once more utilizing the oil until easy. Preserve apart below a moist muslin fabric.

For the stuffing:

Warmth oil in a pan and add cumin seeds and asafoetida. Add inexperienced peas, chopped beans, sugar, coriander, and inexperienced chilli paste, and roast it and hold it apart.

Technique:

Place one portion of the ready filling within the centre of the dough circle. Warmth the oil in a pan and deep fry it in medium flame until they flip golden brown from each side.

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