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