Be A Superstar This Holi With These Desserts

Most of India (especially Mumbai and Delhi) celebrate Holi in a lavish way. Families and friends get together, and celebrate the festival of colours. And where there is a celebration in India, there is food. Chef Ashis Rout, Executive Chef, Courtyard by Marriot, Gurgaon has given us these special recipes from his cook book that will make you a superstar this Holi. Serve these heavenly recipes and see your guests wanting for more.

Steamed rice cake stuffed with coconut and dry fruits
Ingredients Qty
Rice 500 gm
Grated coconut 80 gm
Cashew nut 10 gm
Pista 10 gm
Jaggery 20 gm
Milk 100 ml
Sugar 100 gm
Cardamom powder 05 gm

Method
1. In a pan melt jaggery add grated coconut, pista, cashewnut and mix till the jaggery is coated well.
2. Soak rice for 1 hour and blend into fin paste.
3. Boil the milk in a pan add sugar and rice paste stir until the rice starts coagulate.
4. Remove the rice mixture from the heat ,and shape them into shallow roundel.
5. Stuff mixture of jaggery, coconut and dry nut inside the rice cake.
6. Steam the rice cake for 20 min.
7. Serve hot.


Lauki aur gulkand burfi
Ingredients Qty
Grated bottle gourd 250 gm
Milk 700 ml
Sugar 80 gm
Khoya 80 gm
Sunflower seeds 20 gm
Melon seeds 10 gm
Gulkand 30 gm
Rose syrup 05 ml

Method
1. Boil grated bottle gourd with milk on a slow flame and cook until the milk is reduced.
2. Add sugar, khoya, gulkand and stir the mixture on slow flame.
3. Pour the mixture on a tray and flatten it with pallet knife.
4. Garnish with sunflower seeds and melon seeds.
5. Once the mixture cold and set cut into small piece and serve along with rose syrup.

Rose Thandai
Serving Size: 8
QTY Ingredients
01 Lt Milk
15 gm Almonds
05 gm Fennel
05 gm Cardamom
20 gm Rose petal
03 no White pepper corn
05 gm Poppy seeds
10 ml Rose syrup
20 gm Sugar

Method:

1. Grind almond, fennel, cardamom, rose petal, poppy seeds and white pepper corn into fine powder.
2. Mix the powder in lukewarm milk and strain the milk after an hour.
3. Add rose syrup, sugar in the milk and keep it for chilling.
4. Serve the Thandai in glass and garnish with rose petal .