{"id":43678,"date":"2017-03-02T19:08:25","date_gmt":"2017-03-02T13:38:25","guid":{"rendered":"http:\/\/globalpress.hinduismnow.org\/?p=43678"},"modified":"2017-03-02T19:08:25","modified_gmt":"2017-03-02T13:38:25","slug":"holi-special-5-traditional-must-delicacies","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=43678","title":{"rendered":"Holi Special: 5 Traditional Must Have Delicacies"},"content":{"rendered":"

What is Holi without the traditional delicacies? These dishes add to the charm of Holi.
\nThese traditional delicacies are also an important part of the Holi celebrations. Here are some of the dishes you might want to try:
\nThandai<\/strong>
\nA very popular drink from Rajasthan, Thandai is made from dry fruits and saffron flavoured milk.
\nIngredients:<\/strong>
\n1 ltr milk
\n1\/2 cup powdered sugar
\n10 to 12 black pepper
\nSaffron strands
\n1\/4 cup almonds
\n2 tbsp poppy seeds (khus-khus)
\n2 tbsp saunf
\n1\/2 tsp (elaichi) powder
\n20 white pepper
\nMethod:<\/strong>
\nBoil the milk, keep it aside and allow it to cool completely.
\nGrind the almonds, poppy seeds, saunf, elaichi and pepper.
\nAdd the powder to the milk and mix well.
\nRefrigerate the mixture for 4 hours.
\nStrain the mixture using a sieve, add sugar, pepper, saffron.
\nServe chilled.
\nGujiya<\/strong>
\nOne of the must have delicacies on Holi, Gujiya is made from milk and dry fruits.
\nIngredients:<\/strong>
\n500 gms maida
\n1kg khoya
\n3tbsps raisins
\n200 gms almonds
\nCooking oil
\n200 ml water
\n500 gms sugar
\nMethod:<\/strong>
\nFor filling:<\/strong>
\nTake khoya in a deep-frying pan and fry till it turns light brown.
\nAdd sugar and mix well.
\nAdd almonds and raisins.
\nFry for a few minutes and remove from flame.
\nLet it cool.
\nFor the outer cover:<\/strong>
\nMix oil to maida and mix well.
\nThen add water and knead.
\nMake sure the dough is soft.
\nCover with damp cloth and set aside.
\nRoll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
\nFill half the chapati with the mixture, fold the chapati and seal the round by twisting the edges inwards.
\nTake care that the filling does not ooze out.
\nDeep fry these gujjias till they turn a deep golden brown.
\nTake them out and drain the oil completely.
\nShakarpara<\/strong>
\nAnother popular sweetdish, Shakarpara is popular in Western India, especially in Gujarat and Maharashtra.
\nIngredients:<\/strong>
\n200 gms refined flour
\n200 gms sugar
\nGhee
\nMethod:<\/strong>
\nFilter the flour and put ghee in it and knead it into a dough using water.
\nCover the dough and keep aside for 20 minutes allowing it to ferment.
\nCut the dough in 2 pieces.
\nTake 1 piece and roll it into a ball then flatten it.
\nThe rolling pin into a 1\/4 cm thick Puri.
\nThe puri with a knife into small square shapes.
\nHeat ghee in a frying pan and put in the shakarpare.
\nFry till they turn brown.
\nTake another pan and then add 1\/2 cup water and sugar.
\nBring it to boil.
\nKeep boiling till you reach single thread consistency.
\nPut the fried Shakarpare in the sugar syrup and mix.
\nRemove and let it cool.
\nMalpua<\/strong>
\nMalpua is one of the popular dessert or a snack in India and Bangladesh. The dish is especially popular in Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa.
\nIngredients:<\/strong>
\n1 1\/2 litres milk
\n3 tablespoons refined flour
\n1\/2 teaspoon cardamom powder
\n50 grams khoya
\nGhee
\n2 cups sugar
\nKesar
\n15\u201320 chopped pista
\nMethod:<\/strong>
\nBoil milk in a heavy-bottomed pan.
\nLet it boil on medium flame till it reaches a coating consistency.
\nAdd grated khoya and mix well.
\nRemove from fire and bring it to room temperature.
\nMake a sugar syrup by boiling sugar in water (ensure it has single thread consistency)
\nTake a tps of hot milk and dissolve saffron.
\nAdd it to the sugar syrup.
\nAdd refined flour, cardamom powder and sugar to the reduced milk and mix well.
\nMake a batter of pouring consistency. You can use little milk if required.
\nHeat ghee in a flat-bottomed pan.
\nPour a ladle full of batter to form a pancake.
\nCook on medium heat and turn it over.
\nWhen both sides are cooked.
\nImmerse in the sugar syrup
\nGarnish with pista and serve hot.
\nPuran Poli<\/strong>
\nA popular Marathi dish, Puran Poli is a sweet flatbread which is served on auspicious occasions like Holi. Although many believe that the dish originated in Maharashtra, it is prepared in other parts of India – Karnataka, Gujarat, Goa and Andhra Pradesh.
\nIngredients:<\/strong>
\n2 cups flour
\n3 cups chana Dal
\n3 cups sugar or jaggery
\n1 cup ghee
\n5 powdered cardamoms
\n\u00bc nutmeg
\nWater as required
\nSalt as per taste
\nMethod:<\/strong>
\nMix flour with water and knead well to make a stiff dough.
\nCover it and keep aside for 2 hours.
\nPressure cook the dal and strain out the water.
\nOnce the dal has cooled, add sugar and 1 tbsp of ghee.
\nCook on low flame till the gram mixture is soft and sticky.
\nKnead the dough again, adding salt, water and oil.
\nGrind the dal and sugar mixture to a smooth consistency.
\nYou can add a little milk if the mixture gets dry.
\nAdd cardamom powder and nutmeg powder.
\nTake a lime-sized lump of the dough.
\nRoll out two rounds of dough.
\nTake one round and cover with dal mixture.
\nKeep the other round over it and seal the edges.
\nRoll again to seal them together.
\nHeat ghee on the griddle and put the puran poli on it.
\nKeep pressing and turning till it cooks well.<\/p>\n","protected":false},"excerpt":{"rendered":"

What is Holi without the traditional delicacies? These dishes add to the charm of Holi. These traditional delicacies are also an important part of the Holi celebrations. Here are some of the dishes you might want to try: Thandai A very popular drink from Rajasthan, Thandai is made from dry fruits and saffron flavoured milk. […]<\/p>\n","protected":false},"author":19,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[1159],"tags":[],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/43678"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43678"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/43678\/revisions"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}