Celebrate Holi With These Special Recipes By Tarla Dalal And Others

Chef Tarla Dalal, Gunjan Goela and Nisha Madhulika from Tata Play Cooking show you how to make the perfect Holi feast
Celebrate Holi With These Special Recipes By Tarla Dalal And Others
Celebrate Holi With These Special Recipes By Tarla Dalal And Others

Jaggery Malpuas By Chef Tarla Dalal

½ cup grated jaggery
1 cup whole wheat flour
½ tsp fennel seeds
½ tsp cardamom powder
 ¾ tsp fruit salt
Ghee for greasing and cooking
½ tsp cardamom powder
A few pistachio silvers

Heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame either for 2-3 minutes or till the jaggery melts. Switch of the flame and transfer into a bowl to cool it off slightly.  Add the whole wheat flour and fennel seeds and mix well till no lumps found.&nbspAdd the cardamom powder, fruit salat and 2 tsp of water and mix gently.&nbspHeat a non-stick tava and grease it with little ghee.&nbspPour a small ladleful of the batter on it and spread it evenly to make a 75mm (3 inch) diameter circle.&nbspCook using ghee till it turns into golden brown in color from both the sides.&nbspRepeat the same with remaining batter to make more malpuas.&nbspGarnish it with cardamom powder and pistachio silvers and serve immediately.

Thandai by Chef Gunjan Goela

15 cardamom
3 tsp melon seeds
20 almonds
2 tsp chironji
1 tsp black peppercorns
2 tbsp poppy seeds
1 cup water
1 liter milk
4 tsp sugar (Powdered)
3 saffron strands for garnishing
2 tsp kewra water
1 tsp fresh rose petals for garnishing
Pinch of cardamom powder


Grind cardamom, melon seeds, almonds, chironji, black peppercorns, dried rose petals, pistachio, and poppy seeds into a coarse powder. Add in a bowl, add water, and keep it aside for 1 ½ - 2 hours.&nbspAdd milk, sugar, and mix well.&nbspAdd saffron, kewra water and stir it well.&nbspPour in a glass.&nbspGarnish with rose petals and cardamom powder.&nbspThandai is ready to serve.

Gur Mewa Gujiya by Chef Nisha Madhulika

1 cup refined flour
2 tbsp ghee
¼ cup milk
½ cup jaggery (crushed)
7-8 cashew nuts
7-8 almonds
4 green cardamoms
1 tsp chironji
1 tsp raisins
½ cup coconut grated


Take the refined flour in a big bowl and add ghee and mix well.  Add the 3 tbsp of milk little by little and knead to a stiff dough as required for making pooris.&nbspCover the dough and keep it aside for 20-25 minutes.&nbspHeat 1 tsp of ghee in a pan
Add the crushed jaggery and let it simmer till the jaggery melts completely.&nbspChop the cashew nut into 7-8 small pieces and place in a bowl.&nbspAdd thinly sliced almond to the same cashew bowl.  Peel the green cardamom and crush its seeds and make into a fine powder using a mortar and pestle.&nbspTurn off the flame and add the chopped cashew nuts, almonds, chironji, raisins, coconut, and green cardamom powder to the jaggery and mix well.&nbspTransfer into a bowl to let it cool down.&nbspGrease the hand with some ghee and knead the dough slightly.&nbspDivide the dough into small balls, flatten each ball into a peda.&nbspTake the peda and cover the rest of the pedas with either wet cloth or lid. Place it on a rolling board and press it with you palm.&nbspRoll in into a 3-4 inch diameter even poori and similarly roll the rest of the pedas.&nbspTake a roller poori on hand and add 2 tsp of jaggery studding on it in the center. Apply some water on the edges of the poori then close the poori into half by sticking the edges together.&nbspGently press the sides with the fingers, now press the edge with a thumb and keep folding the sides until the gujiya is ready and continue to do same for the rest of the gujiyas. Place a kadhai on the flame and pour enough ghee to deep fry the gujiyas. Ghee should be medium hot.&nbspSlide the gujiyas in, place as many gujiyas as possible into the kadhai.&nbspKeep the flame on low. You can fry them in refined oil as well. Keep flipping the sides and fry the gujiyas on a low flame till golden brown. Lift them with the slotted ladle and hold the ladle against the edge so that the excess ghee gets drained back in and transfer on a kitchen paper towel and continue to do for the rest. Serve these gujiyas as a dessert after any meal or have them whenever you crave for something sweet. Once they cooled down completely, store them in an air-tight container and relish eating for about a month.

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