2 ways Holi Recipes

Seviyan Gulab Kheer

Servings - 3 - 4

INGREDIENTS

Ghee - 1 tablespoon
Vermicelli - 200 grams
Almonds - 2 tablespoons
Pistachios - 2 tablespoons
Milk - 1.5 litres
Condensed milk - 200 grams
Rose syrup - 100 milliliters
Rose petals - 15 grams
Pistachios - for garnishing

PREPARATION
1. Heat 1 tablespoon ghee in a pan, add 200 grams vermicelli and roast for 5 - 7 minutes on medium heat or until it turns dark brown in color.
2. Remove it from heat and keep aside.
3. Take a pan, add 2 tablespoons almonds, 2 tablespoons pistachios and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
4. Take a heavy skillet, add 1.5 litres milk and stir well.
5. Bring it to a boil.
6. Then, add the roasted vermicelli and mix it well.
7. Add 200 grams condensed milk, roasted dry fruits and mix it well.
8. Cook for 8 - 10 minutes on medium heat.
9. Now, add 100 milliliters rose syrup, 15 grams rose petals and mix it well.
10. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
11. Remove it from heat.
12. Garnish with pistachios.
13. Serve.

Aloo Bhang Tikki

Servings - 2 - 3

INGREDIENTS

Boiled mashed potatoes - 825 grams
Boiled green peas - 60 grams
Green chili - 1 1/2 teaspoons
Ginger garlic paste - 1 teaspoon
Cumin - 1 teaspoon
Chaat masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander - 1 tablespoon
Mint - 1 tablespoon
Marijuana leaves - 20 grams
All purpose flour - 100 grams
Corn flour - 60 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Water - 350 milliliters
Bread crumbs - for coating
Oil - for frying

PREPARATION
1. In a mixing bowl, add 825 gams boiled mashed potatoes, 60 grams boiled green peas, 1 1/2 teaspoons green chili, 1 teaspoon ginger garlic paste, 1 teaspoon cumin, 1 teaspoon chaat masala, 1 teaspoon dry mango powder, 1 teaspoon red chili, 1 teaspoon salt, 1 tablespoon coriander, 1 tablespoon mint, 20 grams marijuana leaves and mix all the ingredients well.
2. Take some mixture in your hands and shape it into a tikki.
3. Refrigerate for 10 minutes.
4. In a bowl, add 100 grams all purpose flour, 60 grams corn flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 350 milliliters water and mix it well to make a thick batter.
5. Dip the prepared tikki in it and then roll it in bread crumbs properly.
6. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Serve hot.