Presenting the newly Holi Recipes. You can also check the Top 10 Holi Festival Recipes 2020.
1. How to make Suzy Khoya delicious Malpua Recipe
Material: Flour 500 grams, milk 300 grams, Rava or semolina 250 grams, khoya 250 grams, sugar 250 grams, fine fennel 10 grams, pistachio pieces 50 grams, almonds (finely chopped) 100 grams, fine cardamom 10 grams, water as required, desi Ghee for deep fry, 1 kg of molasses
Method: Knead the khoya in a bowl. Now add maida and semolina to it. At the time of kneading add milk to it and whisk it slowly like a thick solution. Whisk in one direction when you add milk. Now prepare a thick solution that does not have any lumps.
Now add the remaining ingredients (molasses and some pistachios) as well. Keep the solution separate for four to six hours. Heat ghee in a pan. Take a small amount of solution from the service spoon and spread it well in the pan. Cook on low heat until the pua is slightly crisp from the edge. Remove from heat and keep it in molasses for two to three minutes. Garnish the remaining pistachio pieces and serve hot.”Top 10 Holi Festival Recipes 2020″.
2. How to make Colorful Raspberry Gujhiya Recipe
500 gm maida, 250 gm sugar, 125 gm gram, 250 gm milk, 100 gm mawa (cinnamon), almonds, cashew nuts, raisins, pistachios, charoli 10 gms, sweet color pinch, saffron 2 pinch, 6-7 grinders Small cardamom, ghee, and ver.
Put the gram pulse in milk and keep it in the cooker after giving it four whistles in the morning. Now finely chop in the mixie. Combine PC lentils and 100 grams of sugar in the pan and keep it on medium flame. When thick, add cinnamon mawa to it and mix all the dry ingredients and mix it well.
Now knead with lukewarm water by adding a little salt and one tablespoon of ghee to the flour. Make small balls, puris
Beli. After that, place the poori in the gujiya making mold, keep the mixture as required, apply water on the edges of the puri and finger it. Paste the gujiya.
Heat the ghee in a pan and fry all the gujiyas till they become crispy. Now make sugar syrup of the remaining sugar and dissolve the capillary color in it. Take the gujias one by one and dip them in a syrup. Decorate with silver work and serve.
3. How to make Mango Malpua Recipe
500 grams fresh mangoes, 250 grams maida, 100 grams mawa, 300 grams sugar, saffron and cardamom pinch, ghee for frying.
First, peel the mango and take out the juice and add maida and mawa and mix it. Make syrup by adding water to the sugar. Add saffron and cardamom powder to it. Heat the ghee in a frying pan and pour the batter little by spoon. Fry on low heat until pink. Fry and add in sugar syrup. Remove from the syrup and serve.
4. How to make Jafrani Shrikhand with nuts Recipe
500 grams fresh flywheel, 400 grams sugar, a pinch of sweet yellow color, 5-6 saffron flakes, 1 teaspoon cardamom powder, dry fruits paring bowl, 1 fresh red rose petals.
First of all, mix sugar in the wheel of Shrikhand and keep it for one or two hours. When the sugar dissolves completely, mix the wheel well and sieve it with a steel sieve or cotton cloth. Then add cardamom powder, saffron and dry fruits.
Dissolve the sweet color in a little bowl of water or milk. Mix it in Shrikhand at your convenience. The darker the color you want to keep of Shrikhand, the more colors you add. Mix everything well. Spread rose petals on top. Keep the prepared Shrikhand in the refrigerator. Enjoy the Jafrani Shrikhand with nuts when cold.
5. How to make Colorful shake with ice cream Recipe
4 small bowls of ice cream, 4 cups of milk, pineapple juice, half a cup of sugar, a cup of sugar, a small packet of colored chocolate balls, cream half a cup, vanilla extract half a teaspoon, green and red color one drop, ground ice as required.
First of all, grind milk, sugar, and vanilla in a mixer and add cream and juice to it. Do 3 parts of the total mixture.
Leave green color in one part, red in the other and leave only third. Now fill this mixture in 6 glasses. Add some crushed ice on top. Pour 3-4 colored balls into each glass. Add ice cream on top and mix it with a little spoon.
6. How to make Colorful Barfi Recipe
2 cups chopped pineapple, 1 cup mawa, 1 cup sugar, cardamom, saffron, few drops sweet color and other colors.
First, fill the chopped pineapple in a bowl and keep the sugar burnt on top. Now 200 mm under the cooker. Keep a pineapple bowl with water. Cook on low flame for 20 to 25 minutes, cool and grind in a grinder and sieve with a sieve strainer, the pulp is ready.
Make it in a nonstick or steel pan. Put panapal pulp and sugar in the pan and thicken it on low heat while stirring. In the second pan, bake the mawa until it becomes a bullet and add pineapple pulp. Then bake until assembled.
Now spread the prepared material in the tray. Add chopped pistachios and saffron. Sprinkle a few drops of different colors on top and cut colorful colorful barfi and serve.
7. How to make Chocolate Gujhiya With Dryfruits Recipe
250 grams maida, 1 tsp ghee, 1/4 tsp baking powder, a pinch of salt and cocoa powder, ghee and milk for frying.
100-100 grams of mawa and ground sugar, cashew-almond cuttings, raisins, cardamom powder, 1 chocolate kiss, and chocolate sauce.
Mix all the Gujhiya stuffing except the chocolate sauce. Now knead hard with milk with the help of milk. Cover for a while. Fill small balls of fine flour and the prepared mixture of stuffing in the middle and fill two small spoons with the help of water from all sides.
8. How to make Shrikhand Recipe
2 kg fresh curd, dry fruits, a pinch of nutmeg powder, a few saffron leaves, cardamom powder a teaspoon, sugar to taste, fresh and cleaned grapes (as desired).
First of all, hang the fresh curd in a muslin cloth a day in advance. On the next day, take off all the water when it settles down. Now add sugar and keep it for a while. After the sugar dissolves, tie a fine cloth of muslin on a vessel and strain it.
Add half a teaspoon of saffron milk and soak it for a while, then dissolve it. Now mix cardamom powder, dry fruit slice, nutmeg powder and sifted saffron and mix well. Now put the grapes and keep them in the fridge to cool. When cooled, introduce Shrikhand. Shrikhand is a traditional dessert of West India, which is liked by everyone.
9. How to make Crunchy Dumpling Recipe
1 bowl of fresh corned corn, 1/2 bowl sugar, 1/2 teaspoon cardamom powder, 1 teaspoon spleen, 1 teaspoon poppy seeds and oil.
First of all, make a fine paste of cornmeal in the grinder. Now add sugar, cardamom, spleen, poppy seeds to this paste and prepare the paste and keep it covered for about half an hour.
Then beat it well with the help of a tablespoon. Now heat oil in a pan and fry small crisp dumplings and serve hot.
10. How to make Narielli Barfi Recipe
1 large wet coconut, one and a half liters of creamy milk, 200 g sugar, pav tsp saffron, pav tsp cardamom powder, few drops rosewater, silver work.
First of all, break the coconut and mix the water coming out of it with one and a half liters of milk and keep it in a thick bottom pan on a high flame to boil. After that, cut coconut pieces and grind them in a grinder until it becomes finer. Add sugar syrup to it.
Now, while whisking the milk on a high flame, the cream which forms a layer of butter should be spread around the pan. In this way, many milk flakes will be prepared. When half the milk is left, keep adding coconut paste little by little in it. Similarly, prepare whole milk flakes and make the milk properly. Then add saffron, cardamom powder, rose water and turn off the flame.
Now spread the polythene on a large slab or large platter and keep the mixture over it. Then, on the other polythene, roll the cylinder with a light hand until it becomes a thin fold. Now slowly remove the top polythene. After the mixture cools well, cut the barfi in your desired shape and decorate it with silver work on top.”Top 10 Holi Festival Recipes 2020″.