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Gujiya Holi Special Recipe Indian Sweet (North Indian) MY RATING - 9/10 Source - www.indianfoodforever.com     Ingredients desipad.com Ghee / Oil to fry For the Cover : 500 gms Maida (All purpose flour) 6 tblsp Oil / Ghee (melted) For the Filling : 500-600 gms Khoya 1/2 tsp green Cardamom Powder 25 gms chopped Almonda 25 gms Raisins (Kishmish) 25 gms dried Coconut (shredded) 350 gms Sugar (Cheeni) or to taste (powdered) Method Sieve the flour. Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cash

PURAN POLI (Gram Flour Bread) Holi Special Recipe Indian Cuisine MY RATING - 8.8/10 Source - www.holifestival.org iloveindia.com Ingredients 300gms. chana (yellow gram) dal 300 gms. jaggery (molasses) or sugar 1 tsp. cardamom powder 150 gms. plain flour 1 tbsp. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside. Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat ot

Thandai (Cold Milk & Herb Beverage) Holi Special Recipe MY RATING - 9.5/10 Source - www.holifestival.org Ingredients: 1 1/2 litres water homerecipes.in 1 1/2 cups sugar 1 cup milk 1 tbsp. almonds 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available) (these are skinned dried seeds of watermelon and cantaloupes) 1/2 tbsp. khuskhus (poppy seeds) 1/2 tbsp. saunf (aniseed) 1/2 tsp. cardamom powder or 15 whole pods 1/2 tsp. rose water (optional) 1 tsp. peppercorns whole 1/4 cup dried or fresh rose petals (gulkand variety) Method: Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside. Allow all soaked items to stand for at least 2 hours. Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining