Wanna surprise your friends & family with your cooking this festive season?
Here is the list of some sweets with easy preparations, so along with other Holi preparations let’s start cooking-
This traditional wheat flour recipe added sweetness to our Holi celebrations
Prep time: 30 min
Cook time: 60 min
- Flour – 1 cup (maida)
- Mawa – 1/2 cup (unsweetened khoya)
- Suji – ¼ cup
- Cardamom powder – 1/2 tsp
- Sugar – 1 tbsp
- Milk – 2 cups
- Ghee/Refined oil – 1/2 cup for frying
- Pistachios – fistful, sliced
For sugar syrup:
- Sugar – 3/4 cup
- Water – 1/3 cup
- Cardamom powder – 1/4 tsp
- Bring the milk to a boil and simmer till it reduces to 1 1/2 cups. Turn off flame and allow to cool to luke warm temperature.
- Roast the suji to golden brown
- In a bowl, add khoya, suji and half of the boiled milk and mix till it is smooth. Add cardamom powder and then add half of the flour and mix well till there are no lumps.
- Slowly add the milk till it forms a smooth flowing batter. Keep mixing the mixture for 5 minutes and set aside for 15 minutes.
- To prepare sugar syrup, add sugar and water in a 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 kadhai or pan on low medium flame for 3-4 minutes. Pour a small ladle full of batter in the center of the pan. 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 mts or till it turns golden brown.
- Place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute.
- Be sure that oil is heated
- Do not disturb or try to spread the batter in the kadhai till it starts to turn golden brown, it will spread by itself.
2- Mawa Gujiya
Most common and delicious sweet snack which is enjoyed at Holi & also used in traditional Puja of Holi. This sweet can be stored for a longer time. Learn how to make mawa gujiya.
Makes: 20 – 22
Total time: 2 hrs
- 2 cups refined flour (maida)
- 250 gm thickened milk (mawa)
- 1 cup sugar
- 1 tsp cardamom powder (elaichi)
- 10-12 almond (badam)
- 10-12 raisins (kishmish)
- 1 tblsp Coconut Powder
- 300 gms Ghee or Refined Oil for frying
- Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
- Dry roast the thickened milk in a pan until it turns light brown and then remove it from the flame.
- Add powered sugar into the khoya and mix well. Add almonds and kismis.
- Fry for a few minutes and remove from the fire. Let it cool.
- Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards.
- Take care that the filling does not ooze out.
- Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely.
- Let them drain further on a spread out newspaper, till all the grease is soaked up.
Precautions: Avoid too much filling otherwise gujiya will open in kadhai
3- Gulab Jamun
- 1 cup Milk Powder
- 2 tsp all purpose flour
- 1/2 tsp baking soda
- 1 tsp suji
- 2 tblsp ghee
- Whole milk just enough to make the dough
For the Sugar Syrup
- 2 cup Sugar
- 2 cup water
- 4 – 5 Cardamom
- few drops of lemon
- Few strands of kesar
- Oil for frying
- Soak the suji in a 1/2 cup of water so as to make it soft.
- In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.
- Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 – 25 mins.
- Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
- Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.
- If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
- The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
- Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Anarsa is an authentic sweet dish especially made in the festive season. The main ingredients of anarse are rice and jaggery. Learn how to make Anarsa by following this easy recipe.
Total time : 4 days
- 3 cups rice
- 1 tbsp poppy seeds (khuskhus)
- 3 cups grated jaggery (gur)
- 1/2 cup milk
- Ghee (Clarified butter) for deep frying
- Wash the rice two to three times and then soak the rice in water for 3 days. Do remember to change the water every day. After third day drain and spread the rice evenly on a clean cloth sheet for 3-4 hrs.
- Now little by little grind the rice into fine powder. Finally sieve it through a fine mesh to get a fine powder.
- Now in a bowl mix grated jaggery and powdered rice.
- Sprinkle milk little by little, kneading mixture into a pliable dough.
- Make the small lemon size balls from this dough. Keep covered with a moist clean cloth.
- Use a plastic sheet; sprinkle some poppy seeds on it.
- Take the small lemon size ball and press over poppy seeds. Rotate and thin the ball into 4”size round with hands.
- Meanwhile heat ghee in a frying pan. Fry the anarsa in it with poppy seed side up. Shallow fry till golden on low medium heat. Keep pouring the hot oil on the center of the anarsa so that it gets evenly brown.
- Drain and keep aside to cool. Store in an airtight container after completely cooled and crisp.
- Do not dry out the rice too much. The rice should be damp when you grind the rice into powder so that a dough can be made with jaggery.
- Always use rice which is not too sticky.
Here is the recipe for shakarpara. Shakarpare are sugar coated flour pieces which are deep fried. Shakkarpare can be stored for 2 -3 weeks.
- All-purpose flour – 500 gms
- Ghee – 100 gms
- Baking powder – 11/2 tsp
- Water to knead
- Oil for frying
For the coating –
- Sugar – 300 gms
- Water – 100 ml
- Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
- Add the baking powder and then with the help of water knead it into a stiff dough.
- Cover it with a damp cloth for 10-15 min.
- Heat oil in a kadai. Divide the dough into three long rolls.
- Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
- When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
- Drain them on a paper tissue and fry the remaining pieces in the same way.
- To make the syrup (coating)
- In a pan boil the water and the sugar till it reaches one-string consistency
- Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
- Do not mix too much, as the sugar will harden.
- Take them out and let them dry for a while.
- Store in airtight container.
So let’s forget diet for one day, dip your fingers in these mouthwatering sweets on this Holi.
Wish you a very colorful Holi.
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