Holi is one of the most colourful festival that is a visual treat for our eyes and mind. And to make the festival even more enjoyable here are some traditional delicacies that are relished on Holi Festival to make our loved ones Happy!!
- Bhaang leaves -1/2 cup (boiled)
- Water – 1 cup
- Lukewarm milk- 2 cup
- Almonds– 4 tbsp
- Ginger juice- ½” pc (freshly extracted)
- Sugar- 1 cup
- Grind one half of the boiled leaves seperately into paste.
- Grind the remaining half of the boiled leaves with almonds.
- Mix the paste with 1 cup of milk. Pour the mix into a tall glass.
- Mix the milk nicely several times so that essence of bhaang is infused in the milk.
- Strain the mix into jug and add remaining milk.
- Add in water, sugar and ginger juice. Stir well. Serve chilled.
For Top cover
- Khoya / Mawa – 2 ½ grated and lightly
- Coconut – 3 ¼ tbsp (roasted)
- Cashewnuts – 15 nos (chopped)
- Almonds – 15 nos (chopped)
- Raisins- 1 tsp
- Nutmeg powder -1/2 tsp
- Cardamom powder – ¼ tsp
- Powdered sugar – 2 ½ cups
- Chocolate – ½ cups (grated)
- Sieve the flour and rub in three tablespoons of ghee. Add cold water and knead into stiff dough.
- Cover it with a moist cloth and keep aside. Place khoya in a bowl and add desiccated coconut, cashewnuts, almonds, raisins, nutmeg powder and green cardamom powder and mix well.
- Add powdered sugar and grated chocolate and mix properly. With oiled hands divide dough into small balls. Grease the gujia mould.
- Roll out dough balls into small puris, put it on the mould and press lightly. Place the stuffing in the hollow portion.
- Apply a little water on the edges, close mould and press firmly. Open mould and remove extra dough. Keep gujias covered with a damp cloth.
- Heat sufficient ghee in a kadai and deep fry gujias on medium heat till golden brown. Drain and place on an absorbent paper. Serve it cool before serving.
- Bengal Gram – 1 ¼ cups
- Jaggery – 1 ½ cups
- Saffron a pinch
- Cardamom powder – ¼ tsp
- Nutmeg powder a pinch
- Refined flour – 1 ½ cups
- Salt a pinch
- Ghee – ½ cup
- Wash and boil chana dal. Drain and coarsely grind it.
- In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well. Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool.
- Divide the stuffing into equal portions and roll into balls.
- Mix maida, salt and add three tbsp of ghee and sufficient water to make soft dough.
- Cover with a damp cloth and keep aside for one hour. Divide dough into sixteen to twenty equal portions and roll into balls.
- Flatten each ball with your palm, stuff the puran, cover and seal the edges.
- Dust it with flour and roll out into four to five inches diameter disk of medium thickness.
- Heat the tawa and cook puran poli on both sides. Remove. Serve hot with generous helping of pure ghee on it and cold milk.