Holi 2024: Recipes By Radisson Blu Noida & American Pistachio Growers

Holi is the most joyful festival in India, filled with colours and happiness. Not only colours, like every Indian festival, Holi is also full of delicious sweet and savoury food dishes. On the occasion of Holi 2024, Radisson Blu Noida & American Pistachio Growers have released food recipes for two popular dishes of Holi. 

Pista Sandesh

Holi Recipe from Chef Meghna on behalf of American Pistachio Growers

INGREDIENTS

● 3.5 oz California Pistachios blanched

● 5-6 Cardamom pods

● 1 cup Cottage cheese (paneer)

● 1/4 cup Condensed milk

● 1 tbsp Ghee (clarified butter)

● Rose petals as desired for garnish

● Edible gold leaf as desired for garnish

Ingredients 

Remove the seeds from the cardamom pods. In a blender, combine the California Pistachios and the cardamom seeds and process until a paste-like consistency is achieved. In a skillet combine paste, cottage cheese, and condensed milk. Heat mixture over low heat while stirring continuously until the mixture is well combined and loosens from the bottom of the skillet. Add one tablespoon of ghee/clarified butter and mix until combined. Place mixture into a well-greased baking tray and refrigerate until set. Garnish with chopped blanched California Pistachios, rose petals, and edible gold leaf. Cut, and serve.

Mawa Gujiya

Mawa Gujiyas are an integral part of the Holi celebration. This recipe is beginner-friendly; it’s easy to follow if you’ve not made Gujiya at home before. Traditionally Gujiyas are deep-fried sweets, but nowadays many bakeries sell Baked Gujiyas, which taste equally delicious. Here, I’ve mentioned how to bake them in an oven, or you can make the Gujiyas in the Air Fryer if you have the appliance at home.

For the dough

2 cups- All-purpose flour / Maida

¼ tsp- Salt

6 tbsp- Ghee / Clarified butter

Water as required for kneading

For frying

Vegetable oil (as required for deep frying)

For filling

1 cup- Khoya (grated)

½ Cup - Chopped Pine Nuts ( Chilgoza )

1/8 tsp.- Cardamom powder

¼ cup- Caster sugar / White or Brown powdered sugar

For dough

Add all the ingredients mentioned ‘For the dough’ in a bowl except water, start mixing. The flour mixture will become crumbly in texture.

Now add water slowly, and knead firm dough. Keep aside, covered.

For filling

In a frying pan, sauté the grated mawa over low heat for 5-6 minutes or until it turns light brown. Keep aside, and cool completely.

Now add sugar, cardamom powder, and chopped Chilgoza to the cooled mawa. Mix well and keep aside.

For making the Gujiyas

Make lemon-sized balls from the dough.

Apply vegetable oil over a surface, and start rolling the dough balls separately.

Start rolling each ball to a 3.5” diameter round.

Add 1½ tbsp mawa mixture in the middle of the circle. Apply water by using your finger to seal the edges.

Now fold the pastry circle to a half-moon shape and press the edges gently to seal. You can use a pizza cutter to trim the edge. Use a fork to crimp the edges of the Gujiyas.

For Frying

Heat oil in a deep frying pan/kadai.

Start frying the Gujiyas over low-medium heat until golden in colour.

Take them out with a slotted spoon, and drain them on paper napkins.

You can consume them after frying, or serve them at room temperature, Enjoy!

Keep the rest of the fried Gujiyas in an airtight container at room temperature, and consume within 5 days.

Air Frying & Baking

Apply ghee over the Gujiyas by using a pastry brush.

Preheat the Air fryer to 180 degrees C for 5 minutes.

Grease the Air fryer basket base with vegetable oil.

Air fry the Gujiyas for 15 minutes, and flip them in between.

Take them out from the Air Fryer basket and keep them aside to cool.

Alternatively, you can bake the Gujiyas in a preheated OTG at the same temperature.

Transfer the Gujiyas to a baking paper-lined, oven-safe tray and bake them for 20-25 minutes or until they turn golden and crisp to the touch.

Baked Gujiyas can be stored in an airtight container a room