Desserts to sweeten this festival of colours

• 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.

• 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. 

• 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.

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