Ram Ladoo
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Have A Traditional Feast This Holi

The blossoming spring breeze is here, with bags full of bright colors and loaded water guns, and plates full of festive delights! Different regions of India celebrate Holi in their own way, and prepare a traditional feast for this special day.

This year, Freshmen’s Valley, one of the best milk brand in Delhi, has brought together few traditional recipes that will make your Holi more vibrant!

Ram Ladoo

 blog-img-ram-ladoo

Ingredients

For ram ladoo:

  • 1 cup yellow lentil, soaked
  • 1/2 cup Bengal gram, soaked
  • 1/2 tsp red chili powder
  • 1 green chili, chopped
  • Salt to taste
  • 2 tbsp ginger and coriander paste
  • Oil for deep frying
  • 1 radish, grated
  • Juice of one lemon
  • Rock salt

Method

  • Drain the lentils and grind them separately to make a course paste. Add water as required.
  • Beat them together till the mixture gets fluffy and light. Drop a small ball of this mixture in a bowl full of water to see if it floats up to the surface. The mixture is ready when it floats.
  • Add the remaining ingredients (except radish, lemon juice and rock salt) to it.
  • Deep fry them in hot oil till golden brown.
  • Serve them garnished with grated radish, coriander and tamarind chutney, lemon juice and rock salt.

Kanji Vada Recipe

Kanji Vada Recipe

Ingredients

For vada:

  • 2 cups split green beans, soaked
  • 1 tsp red chilli powder (optional)
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • A pinch of asafoetida
  • Oil for deep frying

For kanji water:

  • 2 tbsp mustard powder
  • 1/2 red chilli powder
  • Black salt, and salt to taste
  • 1/4 tsp asafoetida
  • 1 1/2 l water

Method

  • Heat a griddle on low flame and put a pinch of hing on it. As soon as the hing emits smoke, place an earthenware pot upside down on the tawa to soak up the smoke.
  • After a couple of minutes, fill the pot with water and the rest ingredients.
  • Cover the mouth of the pot tightly with a cheese cloth, and keep it in sunlight for 3 days. Keep the pot in a warm place at night and stir it every day.
  • Make the vadas when the water (kanji) tastes sour after 3 days.
  • Grind the green beans into a smooth paste. Add all the other ingredients.
  • Beat till the mixture till it is very light and fluffy. Deep fry in hot oil till golden in color.
  • Drain out the fried vadas in a bowl of salted water for soaking, before adding them to the kanji.

Bhang Thandai Recipe

Bhang Thandai Recipe

Ingredients

  • 1 1/2 l water
  • 1 1/2 cups sugar
  • 2 l milk
  • 1 cup almonds, crushed
  • 1/2 cup cantaloupe seeds
  • 1/2 cup poppy seeds
  • 1/2 cup aniseed
  • 1 tbsp cardamom powder
  • 1 tbsp peppercorns, crushed
  • 15 cannabis leaves
  • 1/4 cup dried/fresh rose petals

Method

  • Make a light syrup with water and sugar.
  • In a separate bowl soak all the other dry ingredients (except cardamom) in water for minimum 2 hours. Grind these into a fine paste.
  • Add more water to the paste and strain it to extract the liquid until the residue becomes dry.
  • To this add milk, sugar syrup (as per taste), and cardamom powder.
  • Serve chilled.

Coconut Gujiya

Coconut Gujiya

Ingredients

For the dough:

  • 3 tbsp ghee
  • 1 cup all-purpose flour
  • Pinch of salt
  • Oil for deep frying

For the filling

  • 1 cup khoya
  • 1 cup condensed milk
  • 2/3 cup powdered sugar
  • 3/4 cup pistachio
  • 1 cup desiccated coconut

Method

  • Bring together flour, salt and ghee, with as little water as required to make a firm dough.
  • Divide dough into small balls, cover, and keep aside to rest.
  • For the filling, cook the khoya with condensed milk and other ingredients for few minutes. Let cool.
  • Grease a gujiya mold, roll out dough balls into small puris, and spread it on the mold. Place some stuffing in the hallow portion, apply a little water on the edges, close the mold, and press firmly.
  • Deep fry the gujiyas till they are golden brown.

Food completes festivals in India and Holi is no exception. Make these traditional recipes this Holi and enjoy the feast!