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Holi recipes: Chaas panna cotta and gujiya

By Rediff Get Ahead
March 19, 2019 12:01 IST
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Why settle for chaas, when you can have chaas panna cotta this Holi?

Presenting two recipes from Sahara Star to add some twist to your Holi celebrations. 

Chaas panna cotta



  • 500 ml chaas (butter milk)
  • 250 ml fresh cream
  • Lemon zest
  • 100 gm sugar
  • 4 gelatine leaves


  • Bloom the gelatine in cold water.
  • Add cream and lemon zest in a pan and heat.
  • \Add the gelatine and let it dissolve. Rest the mixture to chill.
  • Add the blended chaas to the cream mix and blend well. 
  • Fill it in a mould and refrigerate to set.
  • Garnish and serve cold. 



For the dough

  • 4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup water
  • 2 tsp ghee

For the gujiya stuffing

  • 200 gm mawa
  • 1/2 tsp ghee
  • 10 gm raisins
  • 1 pinch cardamon powder
  • 25 gm chironji

For the sugar syrup

  • 500 ml water
  • 300 gm sugar

For the garnish

  • 25 gm pistachio slice
  • Saffron strands


  • Take a bowl. Add flour, ghee and water to make a soft dough.
  • To make the dough soft, knead well by sprinkling some water.
  • Once you achieve the perfect consistency, keep dough aside for 60 mins.
  • Take a deep frying pan and sauté khoya till it turns golden. Keep it aside to cool.
  • Add sugar, green cardamoms and chironji  to the cooled khoya and mix well.
  • To make this stuffing even more delicious you can add dry roasted nuts and raisins. This will add a nice crunch to the gujiyas.
  • Take two drops of ghee or refined oil and spread it evenly on your palms. 
  • Make small round balls from the dough and make a cup like space in the balls to fill the stuffing.
  • After adding the filling, seal the corners in such a way that it secures the stuffing while frying the gujiya. Roll the sides as per your choice of pattern.
  • Heat ghee in a pan over medium flame.
  • Fry the gujiyas till golden brown on both sides.
  • Place the gujiyas in sugar syrup for a few minutes.
  • Garnish with sliced pistachios and saffron strands.    

 All photographs and recipes: Kind courtesy Sahara Star

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