Flavors of Holi

Holi is here and it is finally time to welcome spring. With the pandemic raging for the last two years, people are thrilled to finally get together with friends and family for the celebrations. To make Holi more special and delicious, NepalNews brings to you some tasteful recipes to make at home:  

Gujiya; a delicious and crispy sweet

Gujiya is a savory North Indian sweet dish that is a crispy and flaky pastry stuffed with mouthwatering khoya (milk solids) and nuts. Cardamom and coconut are other popular but optional ingredients used in the stuffing. These crescent-shaped pastries are really popular around the time of Holi and are really easy to make at home too.

Ingredients Required

• Flour (1 and ½ cups)
• Oil/ Ghee to make dough (5 tsp)
• Baking Powder (1 pinch)
• Khoya (1 cup)
• Green Cardamom Powder (½ tsp)
• Finely Chopped Almonds (25 g)
• Raisins (25 g)
• Cashews (25 g)
• Dried Coconuts (25 g)
• Powdered Sugar (250 g)
• Oil/Ghee to fry

Recipe

Step 1: Preparation of Dough

1. Sieve the flour.
2. Add the 5 tbsp of oil or ghee.
3. Mix well to create a breadcrumbs-like consistency. Use your fingers for better results.
4. Add water to the mixture and knead lightly.
5. Keep adding water as necessary. Keep kneading till it is tight, yet soft.
6. Cover the dough with a damp cloth and set it aside for about 20 minutes.

Step 2: Making the filling

1. Mash the khoya.
2. Roast it under medium heat until it turns to a light brown color.
3. Add sugar and cardamom powder into the mixture. Keep stirring it to prevent it from burning.
4. Start adding cashews, almonds, coconuts, and raisins once you are happy with the consistency of the filling.
5. Roast for a few minutes and turn off the heat.
6. Let it cool off for a few minutes.

Step 3: Stuff the filling inside the dough

1. Divide the dough into small balls and roll them till they are about 4 inches in diameter.
2. Fill the rolls with the khoya mixture.
3. Fold and seal the rounds. Then twist the edges inwards and make sure the filling is not oozing out.
4. Spread the gujiyas on a clean cloth.

Step 4: Frying the pastries

1. Heat the ghee or oil in a pan.
2. Put small batches of gujiyas in the pan and deep fry in a medium flame until they turn golden brown.
3. Strain them out and let them cool for a couple of minutes.

Step 5: Serve and Store

1. Once the gujiyas cool down, they are ready to be served.
2. To store them for future use, keep them in an airtight glass container.

Mango Lassi; Perfect way to beat the heat  

What can be a better refreshment than a chilled mango lassi on a hot summer day? Imagine enjoying this luscious drink with friends and family while celebrating the festival of colors. Make this amazing drink with just a few steps using ingredients you can easily find in your kitchen.

Ingredients Required

• Mango Pulp (1 cup)
• Yogurt (1 cup)
• Milk (½ cup)
• Sugar (1 tsp)
• Cardamom Powder (¼ tsp)
• Ice cubes (4-5 pieces)
• Pistachios
• Saffron Strands

Recipe

1. Blend yogurt, mango pulp, milk, cardamom powder, and ice cubes until smooth.
2. Pour the lassi into a glass.
3. Garnish it with pistachios and saffron strands.
4. Serve and enjoy!

Jeri; a dessert for all occasions

Jeri is the go-to dessert for all occasions in Nepali society. Though it is easily available in the market all the time, making it at home can be a fun activity for the family during the festivals. The result is definitely rewarding. Holi this year can be extra fun by preparing these delightful treats with your family and friends.

Ingredients Required

• All-purpose flour (3 cups)
• Ghee (½ cup)
• Hung Curd (2 cups)
• Corn Flour (½ cup)
• Baking Soda (1 ½ pinch)
• Water (3 cups)
• Sugar (3 cups)
• Sunflower Oil (2 cups)
• Saffron (5 strands)
• Green Cardamom Powder (½ tsp)
• Orange Food Coloring (½ tsp)
• Rose Essence (4 drops)

Recipe

Step 1: Preparing the batter

1. Mix the flour, baking powder, and cornflour in a mixing bowl.
2. Add ghee and food coloring into the mixture and mix well.
3. Add hung curd and water into the dry mixture to form a thick batter.
4. Set aside to ferment for about 8 to 10 hours.

Step 2: Prepare the syrup

1. Heat some water in a pan on a medium flare to start making syrup.
2. Add and mix some sugar in the water until it dissolves completely.
3. Simmer until the consistency is of a single string.
4. Add cardamom powder, saffron, and rose essence to the syrup and stir well.

Step 3: Deep Fry Jeris

1. Pour some oil into a pan and heat it over a medium flame.
2. Fill a squeezy bottle (ketchup bottles) with the jeri batter. You can also fill a muslin cloth with the batter and pierce a small hole in the cloth.
3. Squeeze out the batter and form concentric circles.
4. Fry the jeris till they turn crispy and golden on both sides.

Step 4: Soak and Serve

1. Make sure the sugar syrup is not very hot to prevent the jeris from being soggy.
2. Soak the jeris in the syrup for about 3-4 minutes. Do not soak it for a long time to preserve its crispiness.
3. Remove the jeris from the syrup and place it on a tray.
4. Serve them warm for the best results.