Best Holi Recipes From Rajasthan
Feast on this lavish spread of Holi delicacies from the kitchens of Rajasthan.
Holi is almost upon us. And what better way to celebrate the festival of colours than a soul-soothing spread of sweet and savoury delights? From Thandai to Ghevar to Laddoo, these traditional Holi delicacies of Rajasthan are great to taste and easy to make at home. And we are sure these will bring back many happy memories for you.
GHEVAR is a disc-shaped sweet made from ghee, flour, and soaked in sugar syrup. It is a unique sweet dish and is characteristic of the festival of Gangaur. Gangaur is dedicated to Parvati and celebrated in the months of March and April during spring season. The women of the household obtain a fast on this day and dress themselves up in festive finery. Meanwhile images of Parvati as Gangaur are kept in the house. On the last day of the festival, a procession is carried out with a statue of Parvati, and women sing songs about Parvati leaving for her husband’s house. Following the procession, the fast is broken and the entire family partakes in a rich feast of festive delights including Ghevar.
½ cup ghee
1 cup all-purpose flour
Oil for frying
½ cup whole milk
1 cup ice water
1½ cup sugar
½ tsp cardamom powder
Nuts for garnish
1. To prepare the sugar syrup, add sugar and water in a pan and place it on medium heat.
2. Mix till the sugar dissolves and you get a thick stringy consistency. Keep the syrup aside.
3. For making Ghevar, heat ghee in a bowl.
4. Slowly add in the flour and a little milk and water and beat it well.
5. Add the cardamom powder, and again add little milk and water and beat well.
6. Add in the saffron and the remaining flour.
7. Keep adding milk and water as needed and mix until you get a smooth mix.
8. Take oil or ghee in a deep pan and heat it well.
9. Pour in the batter slowly. Once done, insert a hole in the centre of the batter and allow it to cook.
10. Once it turns brown, remove it from the pan, garnish with nuts and serve with the sugar syrup.
MOONG DAL HALWA
MOONG DAL HALWA is a traditional sweet made during festivals to signify fun and vibrance. Making moong dal halwa maybe laborious but is definitely worth the effort. Festive celebration isn’t complete without festive sweets and delicacies.
1 cup moong dal
1 cup full-fat milk Water
1½ cup sugar
10 tsp ghee
1. Soak moong dal overnight. Drain it the next morning and grind until you get a smooth paste.
2. Melt ghee in a pan, then add the moong dal paste and stir on low heat. Do not allow the mixture to stick to the pan.
3. The moong dal should achieve a granular consistency with the colour having changed and the fat separating.
4. In another pan, add the milk and sugar with two cups of water. Heat and keep stirring till it comes to a boil.
5. Add the milk-water-sugar mixture to the moong dal mixture. Stir well while it simmers.
6. Keep stirring till the liquid gets absorbed and the ghee separates.
7. Remove from heat and garnish with cardamom powder, raisins and pistachios. Serve hot.
SATTU LADDOO is prepared on the occasion of Badi Teej or Sindhara. Badi Teej is a celebration of the union of Lord Shiva and Goddess Parvati and marked by processions and fasting. It also marks the birth of Parvati. Both Badi Teej and Sindhara (celebrated on the eve of Teej) revolve around women and their role in society. On this day, women observe fast and propitiate the goddess for helping them in achieving the same marital bliss that was shared by Shiva and Parvati. There is also an exchange of gifts between women of the family, especially between mothers and daughters-in-law. Women break their fast the next morning, with Sattu Ladoos after which they dress up in red saris and perform puja before the altar of Parvati. In villages, swings are set up on the trees and women take turns to enjoy swinging. Jaipur hosts an extravagant procession in which a canopied statue of Parvati is carried throughout the city.
1 cardamom seed
1 cup sattu flour
½ cup jaggery powder
3 tsp ghee
1. Take ghee in a pan and roast on low heat. Keep stirring and do not let it burn.
2. When it is done, remove it from the pan and keep aside.
3. To make the ladoos, mix the jaggery and cardamom powder well.
4. Add in the remaining ghee and mix until smooth.
5. Take small portions of the mixture and shape them into ladoos. If the mixture won’t take shape, add more ghee as needed.
6. Serve the ladoos when ready.
THANDAI is a milk-based beverage consumed on festive occasions. It is rich in taste and easy to prepare. In Rajasthani families, delicacies like Thandai and Moong Dal Halwa are a huge part of festive celebrations.
1 litre boiled, full-fat milk
½ cup baker’s sugar
1 tsp saffron strands
Half a cup of almonds, cashews and
1 tsp fennel seeds
8 green cardamoms, powdered
1 stick of cinnamon
A few black and white peppercorns
1. Mix a few strands of saffron with 1 tsp warm milk and set aside.
2. Boil the milk and sugar in a saucepan. Then cool and refrigerate it.
3. In a bowl, mix almonds, cashews and pistachios with fennel seeds, cinnamon, cardamom and saffron.
4. Put it in a mixer, add half cup of water and blend till smooth.
5. Combine the chilled milk, nut paste and saffron-milk mixture and blend again till smooth.
6. Strain and serve chilled.