Holi recipes by Maharaj Hemaram Choudhary, Corporate Chef, Rasovara

The festivities are just around the corner and this Holi like always Roasovara is ready with mouth-watering delicacies. Holi is the festival of colours and also a great time to savour some delicious dishes.  Roasovara is celebrating Holi in its own way. Below are the recipes by Maharaj Hemaram Choudhary - Corporate Chef, Rasovara.

• Gulkhand Pista Phirni 
• Akhrot Halwa 
• Gulabo & Kesar Thandai 

Akhrot Ka Halwa Akhrot Halwa Ingredients:

1. Walnuts – 1 Cup
2. Elaichi powder – 2 to 3 Pcs
3. Saffron – 08 to 10 Strands
4. Milk Powder – 02 tbsp
5. Milk – 1 Cup
6. Sugar Powder – 02 Tbsp or As per taste.
7. Ghee – 03 Tbsp

  Method

1. Grind the walnuts in the dry grinder to a semi-fine powder.
2. Take a heavy bottom Kadhai and add the ghee.
3. Once the ghee is hot, add the walnut powder and keep stirring till it gets a light toasted brown colour.
4. Now add the Milk and keep stirring for about 2 minutes.
5. At this stage add the milk powder and keep stirring till it dissolves.
6. Keep the gas on a slow flame and add the saffron, elaichi and sugar powder.
7. Keep cooking till the mixture turns into a thick paste.
8. Garnish with Saffron strands, Chopped Walnuts.

  Gulkand Pista Phirni Gulkhand Pista Phirni Ingredients:

1. Basmati Rice – 1/4^th
2. Milk – 1 Litre
3. Sugar – 3/4^th Cup
4. Pista – 18-20 Pcs ( Soaked and Skinned, Chopped)
5. Green Cardamom Powder – 6-7 Pcs
6. Gulkand – 01 Tsp
7. Rose Water – 1 Tsp
8. Rose Petals

Method

1. Rinse the rice a couple of times and let them dry.
2. Grind the rice in a dry grinder till it gains suji like the texture and keep it aside.
3. Heat the milk in a thick bottom pan, when the milk is warm, take out one tbsp from it and soak the saffron strands in it and keep add the rice powder and the sugar.
4. On a low to medium flame cook this mix and keep stirring continuously to avoid the formation of lumps.
5. When the mix starts to gain a little thicker texture add in the elaichi powder, Rose Water, Half of the chopped pistachios and the saffron.
6. Pour the mix in desired serving bowls and chill in the refrigerator.
7. Serve chilled garnish with Chopped Pista and a blob of Gulkand & rose Petals on top.

  Gulabo and kesar thandai Gulabo & Kesar Thandai Thandai Masala Paste Recipe for 10 Portions of 250 Ml Each Ingredients:

1. Peeled Almonds – ½ Cup
2. Cashew nut – ½ Cup
3. Black Pepper Corn – 25 to 30 Corns
4. Elaichi – 25 to 30 Pcs
5. Poppy Seeds ( Khus Khus) – 02 Tbsp
6. Fennel Seeds – 2 Tbsp
7. Melon Seeds ( Charmagaj) – 2 Tbsp
8. Saffron – 25 to 30 Strands
9. Dry Rose Petals – 2 Tbsp

  Method

1. Soak all the ingredients in water for a minimum of 4 hours.
2. Strain all the ingredients out from the water.
3. Grind the ingredients in a wet grinder to smooth paste.
4. Store in an air tight container.
5. Can be stored for 3 days in the refrigerator.

    Gulabo Thandai Ingredients:

1. Thandai Masala Paste – 1 Tbsp
2. Boiled Chilled Full Fat Milk – 200 Ml
3. Sugar Powder – 2 Tbsp
4. Gulkand – 1 Tbsp
5. Mixed Chopped Nuts – 01 Tbsp
6. Rose Syrup – 4 Tbsp
7. Dry Rose Petals – 1 Tsp

  Method.

1. Take Chilled Milk and add the Thandai Masala Paste, Sugar, Rose Syrup, and Gulkand and stir well to mix all the ingredients evenly.

2. Garnish with the chopped nuts and the dry rose petals.
3. Served Chilled.