With these mouth-watering recipes you'd want to celebrate Holi every other day! 

Chef Kunal Kapur adds a special twist to the traditional Holi recipes.

Ready to be blown out of your mind?

Jalebi Creme Brulee

Serves 2

Preparation Time: 10 minutes

Cooking time: 20 minutes 

Ingredients: 

• Milk: 1 cup 
• Cream: 1 cup 
• Kewra: 2 tsp 
• Egg yolk: 7-8nos 
• Sugar: ½ cup 
• Jalebi: 2 nos

Method: 

• Mix milk, cream and kewra together in a pan and give a boil; simmer for 2-3 minutes. Remove from fire.
• Separately mix yolks and sugar in a bowl and whisk till all the sugar is dissolved. Now gently pour the milk over whisked eggs and keep whisking.
• Now pour back the contents in the pan and simmer for 2-3 minutes. Keep stirring all the time. Remove from fire.
• Strain the contents and pour in over proof bowls. Drop jalebi in each of the bowls. Place these bowls in a deep roasting tray filled with hot water up till 3/4th mark of the cups.
• Bake in a preheated oven at 160c for 35minutes or till it gets firm. Remove from oven and allow to cool. Now keep in refrigerator to completely chill it.
• Serve chilled.

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Thandai Maccaroons

Ingredients:

• Egg whites: 50 gms
• Icing sugar: 120 gms
• Almond powder: 120gms

For meringue:

• Water: 30ml
• Castor sugar: 120gms
• Egg whites: 50gms

For thandai rabri:

• Thick rabri: ½ cup
• Thandai power: 1 tbl spn

Method:

• Mix together 50gms egg whites, icing sugar and almond powder and make it into a dough. Keep aside.
• Seperately mix sugar and water and start boiling. Cook till sugar gets to one string consistency. Remove from fire.
• In a separate bowl start whisking the egg whites and in a quick thin stream add the hot sugar syrup into the egg whites. Keep whisking at moderate to high speed and whisk till the meringue is stiff and cold.
• Remove the meringue and gently fold it in almond dough. Place this mixture in a piping bag and pipe on a butter paper and roll a small amount into round shape. Bake in a preheated oven for 25-30minutes at 120c. Remove and allow to cool.
• Mix thandai powder with thick rabri. Now place a dollop of thandai between two pieces of Maccaroon. Serve immediately.

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Malpura stack with fresh fruits and Rabri

Ingredients:

• ¼ g saffron
• 100 ml milk
• 50 ml water
• 100 g khoya dhab (mava)
• 150 g maida
• 1 tsp saunf (fennel seeds) 
• Oil or ghee for frying
• 250 g sugar
• Rabri: 1 cup
• Assorted sliced fruits: 1 bowl

Method:

• For malpura batter, add 1 tbsp warm water in saffron and keep aside. Mix milk and water. Mash khoya with palm of hand. Slowly add maida and milk and keep rubbing mixture. Once it is of thick pouring consistency, add saunf. Now add saffron.
• In flat kadai or pan, heat oil. Pour malpua batter and make round shape. Fry until light golden. Remove and dip in sugar syrup. For sugar syrup, in separate pan, mix sugar and equal amount of water, boil it and reduce to half.
• To plate up, interlayer malpua discs with sliced fruits and rabri. Make a stack of a couple of malpuas. Serve immediately.

Jalebi kulfi

Serves 3

Preparation Time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• Milk: 1lt
• Sugar: 150gms
• Cardamom powder: 1tsp
• Khoya: 200gms
• Saffron: A pinch
• Pista chopped: 2 tbsp
• Jalebi: 10 nos

Method: 

• Mix all the ingredients together except jalebi and bring it to a boil. Simmer and cook till reduced to half. Remove and cool completely.
• Break the jalebi and add to the kulfi mixture. Put this mixture in earthen pots or kulfi moulds.
• Place the moulds in deep freezer for 5 hours. Remove and serve immediately.

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