The festival of colour is all about getting together with loved ones and celebrating with lots of food and drinks. Eating and drinking is a very important part of the festival of colour. Here are some delicacies that are popular. Take a look.
Coolers: You can’t say no to a refreshingly cool drink while grooving to your favorite song during the festival of colour.
The Masala Thandi is one of the most traditional coolers made for this festival. Made of milk, sugar, pistachio, saffron, rose essence, badam, cashewnuts, poppy seeds, fennel seeds, pepper, cardamom.
Milk - 1/2 litre
Sugar - 3 tbsps
Pistachios - few tsp, chopped finely for garnishing
Saffron - a pinch for garnishing
Water - 1/2 cup
Rose Essence - few drops
Badam/Almonds - 20
Cashewnuts - 15
Poppy Seeds/Khus Khus/ Kasa Kasa - 1 tsp
Fennel Seeds/Sombu/Saunf - 1 tsp
Whole Pepper - 1/2 tsp
Cardamom Pods - 5
Saffron - a pinch
Milk - 2 tbsp, for soaking saffron
1. Bring milk to a boil, add in sugar and mix well. Chill this till cold.
2. Soak saffron in 2 tbsp of milk and set aside.
3. Take badam, cashews, poppy seeds, fennel seeds, pepper, cardamom in a bowl and pour in 1/2 cup of hot water over it and soak it for 15 mins. Now take this in a blender and puree smoothly. Pour this mix into the milk and add a tbsp of saffron milk and mix well. Leave this to sit for 15 mins.
4. Now strain this and add in remaining saffron milk and rose essence. Chill this for an hour. Serve with some pista and saffron toppings.
Recipe Source: www.yummytummyaarthi.com
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The tangy flavoursome taste will make you drool.
Tamarind - 100 grams
Sugar - 300 grams
Salt - 1 tsp
Black salt - 1 tsp
Roasted and ground cumin seeds - 1/2 tsp
A few mint leaves
1. Wash and soak the tamarind in warm water for 30 minutes. Mash and strain the tamarind pulp.
2. Add about 4 cups of water to the sugar and bring it to boil to make a syrup. Mix the tamarind pulp and the sugar syrup together.
3. Add salt, black salt, cumin powder and mint leaves. Chill and serve with ice cubes.
Recipe Source: pankajbhadouria.com
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This one needs a special occasion for consumption and the festival of colours is the best time to indulge in this. Bhaang mixes with a number of ingredients and makes for the perfect delicacy.
Get high this festival of colour with this traditional Bhang Lassi recipe.
Cannabis - 1/2 ounce
Warm whole milk - 2 cups
Sugar - 1/2 cup
Coconut milk - 1 tbsp
Almonds, chopped - 1 tbsp
Ginger, powdered - 1/8 tsp
Garam masala - 1 pinch
Grenadine - 1/2 tsp
Water - 1 cup
1. Bring water to a boil in a teapot and add cannabis to it. Brew for about 7 to 10 minutes, then strain. Gradually grind the strained cannabis along with 2 tbsp of milk, repeat this process several times. Strain the milk into another bowl and keep aside.
2. Add a little more milk to the cannabis and grind it along with the almonds, repeat this several times.
3.Remove the cannabis and pour the milk, coconut milk, grenadine and boiled water into a container. Combine ginger, sugar, and garam masala with it, keep stirring. Bhang Lassi is ready to serve.
Recipe Source: www.indobase.com
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Bhaang Ki Pakori
Pakoras is again a must have during the festival of colours and there can’t be a better version of pakoras other than a bhaang.
Bhang Leaves - handful, tender (or use 1 tsp Bhang Seed Powder)
Potato - 1, chopped
Onion - 1, chopped
Brinjal - 1, chopped
Cauliflower - 1 cup, chopped
Gram Flour - 1 cup
Red Chilli Powder - 1 to 2 tsp
Oil as required
Salt as per taste
Dry Mango Powder - 1/4 to 1/2 tsp
Pomegranate Seeds - 1/4 tsp
Coriander Leaves - small handful, finely chopped
Cumin Seeds - 1/4 tsp (optional)
Water as required
1. Finely chop the bhang leaves and crush them well. Add all the ingredients except oil into a large bowl. Add the bhang leaves and mix well, adding enough water, to form a thick batter.
2. Heat oil in a deep frying pan over medium flame. Drop small portions of the batter and deep fry until golden brown. Remove and drain excess oil.
3. Serve hot with chutney of choice.
Recipe Source: saveur.com
Gujiyas are a must during the festival of colour. These fried dumplings make this one of the most loved festivals. These sweet golden brown beauties make the festival a grand and unforgettable affair.
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This traditional gujiya recipe can never go wrong.
Khoya/mawa crumbled - 2/3 cup
Refined flour (maida) - 1 cup
Ghee - 3 teaspoons
Oil to deep fry
Dried figs chopped - 1/2 cup
Seedless dates chopped - 1/2 cup
Cashewnuts chopped - 10
Almonds chopped - 10
Walnuts chopped - 10
1. For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs.
2. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes.
3. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.
4. Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions. Roll out each ball into a puri.
5. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
6. Heat sufficient oil in a non-stick vessel, gently slide in a few gujiya at a time, and deep fry for five to six minutes or till golden brown.
7. Drain on absorbent paper and store in an airtight container when completely cold. Recipe
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Recipe Source: www.sanjeevkapoor.com
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