Paint your palate with flavors of Holi

• Khoya 1 cup
• Condensed milk 1 cup
• Sugar 1 cup
• Pistachio 100gm
• Coconut powder 100gm
• Oil to fry
• Sugar syrup to dip

• Add flour, pour some water, salt and make a dough from it. Divide dough into smaller pieces
• Cook some khoya, add condensed milk, sugar, pistachio and coconut powder in it
• Grease the gujiya mould, roll out gujiya balls into small puris. Then put it on the mould and press firmly
• Place the stuffing in the hallow portion, apply a little water on the edges, close the mould and press firmly. Remove extra dough and open the mould
• Deep fry till its golden brown
• Dip in sugar syrup and serve

• Plain flour - 1 cup 
• Khoya 1/2 cup 
• Cardamom powder  1/2 tsp
• Salt – a pinch
• Sugar - 1 tbsp
• Milk - 2 cups
• Ghee - 1/2 cup 
• Pistachios - fistful, sliced
• Almonds - 8-10, blanched, peeled and slivered
• Saffron - 7-8 strands

• Sugar - 3/4 cup
• Water - 1/3 cup
• Cardamom powder - 1/4 tsp
• Saffron - 4 strands

• Bring the milk to a boil and simmer till it reduces to 1 1/2 cups. Turn off flame and allow to cool
• In a bowl, add khoya and half of the boiled milk and mix till it is smooth. 
• Add cardamom powder, sugar, salt and few strands of saffron and mix well. Add half of the flour and mix well till there are no lumps.
• Add the remaining flour and mix well. Slowly add the milk till it forms a smooth batter. Keep mixing the mixture for 3-4 minutes and set aside.
• To prepare sugar syrup, add sugar and water in a stainless-steel vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on low medium flame. Add cardamom powder and turn off heat. Set aside.
• Heat ghee in a small vessel or pan on low medium flame for 3-4 minutes. Pour a small ladle full of batter in the centre of the pan without spreading it. The batter will spread on its own. Do not try to touch the pancake till it starts to turn golden along the edges. It will slowly get immersed in the ghee and cook on medium flame till the sides are golden brown.
• Flip it over and cook on medium flame for another 2-3 minutes or till it turns golden brown. Use a slotted spoon to drain the Malpua and place it in the sugar syrup immediately. 
• 
  
• Fully immerse the Malpua in the sugar syrup and let it sit for half a minute. Remove with a slotted spoon such that the sugar syrup drains off the Malpua and then place it on a serving plate.
• At the time of serving, place malpua on a serving plate. Spoon some rabri on top of the malpua and garnish with chopped pistachios and almond slivers.

• Green cardamom seeds  10
• Fennel seeds 1 1/2 tsp
• Black peppercorns  1/2 tsp
• Coriander seeds  ½ tsp 
• Melon/sunflower seeds 1 tsp
• Skinned almonds  50gm
• Sugar  5 tbsp
• Rose petals  3 tbsp
• Rose water 2 tbsp
• Milk 750ml

• Roast spices lightly on a tawa
• Soak all ingredients except milk in enough water to cover
• Set aside for 2 hours. Grind into a fine paste
• Mix with milk
• Strain liquid through muslin
• Decorate with rose petals and serve chilled

• Walnut 250gm
• Ghee 80gm
• Milk powder 120gm
• Milk 150gm
• Sugar 100gm
• Grated khoya 100gm
• Green cardamom powder 0.5 tsp
• Walnut kernels for garnishing

• Crush walnuts coarsely. Heat ghee in a non-stick pan, add crushed walnuts and sauté till fragrant.
• Add khoya, mix and continue to sauté. Add milk powder, mix well and continue to sauté.
• Add milk and mix.
• Add green cardamom powder and sugar and mix well and cook on medium heat till the mixture thickens to halwa (thick) consistency. Serve warm or cold garnished with walnut kernels.

Visit news.dtnext.in to explore our interactive epaper!

Download the DT Next app for more exciting features!

Click here for iOS

Click here for Android