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Sugary delights that you can enjoy this Holi

(03/14/2014)

Make the best of Holi, the festival of colours, with these easy to make delicious sweets

Kesari Malai Peda
By Chef Sanjeev Kapoor

 

Ingredients:

4 cups milk
A few strands of saffron
A pinch of citric acid
2 tsp cornflour, dissolved in
2 tbsp of milk
1/4 tsp green cardamom powder
10 tsp diet sugar
8 almonds, chopped

Method:

>> Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well.
>> Mix citric acid in two teaspoons of water and add to the thickened milk.
>> Add dissolved cornflour and stir continuously till the mixture thickens.
>> Add green cardamom powder and mix well.
>> Take pan off the heat and stir in the diet sugar and set aside to cool.
>> Divide the mixture into eight equal portions and shape them into round pedas. Sprinkle almonds over the pedas and serve.

Gujiya
By Chef Sanjeev Kapoor

Ingredients: For the filling

500 gm khoya/mawa
6 tbsp sugar
3¼ tsp desiccated coconut
15 cashewnuts (blanched and chopped)
15 almonds (blanched and chopped)
20 raisins
1/2 tsp green cardamom or nutmeg powder
For the outer covering
4 cups refined flour (maida)
1/2 tsp salt
5 tbsp ghee
Gujiya mould


Method
>> Preheat the oven to 180°C.
>> Mash khoya and roast it in a deep pan on medium heat till pink. Take it off the heat and let it cool.
>> Add all the other filling ingredients to the khoya and keep aside.
>> To prepare the covering, sieve flour and salt, and rub in five tablespoons of ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for fifteen minutes.
>> Divide the dough into small balls and roll each ball into a small puri.
>> Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side.
>> Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.
>> Prepare all the gujiyas and spread on a damp cloth.
>> Place the gujiyas on the baking tray and bake for
20-25 minutes. Serve.

Source: Mid Day

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.