Holi sweet platter

Name: Holi sweet platter
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup hung curd; 4-5 strands Saffron (soaked in a little milk); 1/2 cup Powdered sugar; 1 tsp Cardamom powder; 2 tsp mix dry fruit powder; 1.5 cup water; as required sugar; 1/2 tbsp pistachios; 1 tbsp cashew nut; 1 cup fresh rose petals; 1 glass milk (boiled and chill); 2 tablespoon almonds; 1 tablespoon poppy seeds; 2 tsp green cardamom; 1 teaspoon peppercorns; 100 gm fennel seeds; 4-5 strands Saffron (soaked in a little milk); 500 gms Maida (All purpose flour); 6 tbsps Ghee (melted); 200 gms semolina; 1/2 tsp green Cardamom green Powder; 25 gms Almonds chopped; 25 gms Raisins; 350 gms Sugar; as needed water

renu jain @cook_7828245

Bangalore

#holisweets
Enjoy the holi with sweets..happy holi

renu jain @cook_7828245

Bangalore

#holisweets
Enjoy the holi with sweets..happy holi

Saved

Ingredients

2 servings

For shrikhand:
1 cuphung curd
4-5 strandsSaffron (soaked in a little milk)
1/2 cupPowdered sugar
1 tspCardamom powder
2 tspmix dry fruit powder
For thandai:
1.5 cupwater
as requiredsugar
1/2 tbsppistachios
1 tbspcashew nut
1 cupfresh rose petals
1 glassmilk (boiled and chill)
2 tablespoonalmonds
1 tablespoonpoppy seeds
2 tspgreen cardamom
1 teaspoonpeppercorns
100 gmfennel seeds
4-5 strandsSaffron (soaked in a little milk)
For gujiya
500 gmsMaida (All purpose flour)
6 tbspsGhee (melted)
200 gmssemolina
1/2 tspgreen Cardamom green Powder
25 gmsAlmonds chopped
25 gmsRaisins
350 gmsSugar
as neededwater

Saved

Steps

1

For shrikhand: Take bowl, mix the hung curd until it's smooth, add all the ingredients add saffron milk, mix well, garnish with dry fruits.
2

Keep it in the fridge for 4 to 5 hrs. serve it
3

For thandai: soak the all dry ingredients in water for 5 -6 hrs.except sugar
4

Remove the cover of almond, add the soaked ingredients, churn in a mixer until it's smooth.it's a thandai paste
5

Take a vessel add pour milk, add thandai paste, blend it with sugar and saffron, until it's smooth, Keep it in the fridge for 4 to 5 hrs. serve it with ice cubes.
6

For gujiya: Mix maida with ghee using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.Now add some water and knead lightly.
7

Now take semolina and roast in a ghee in a pan, till light brown in colour.
8

Add rest of the ingredients,Fry for 2 minutes and remove from the heat.Allow it to cool.
9

Fill half the round with the filling, fold it and seal the round, twisting the edges inwards.Prepare all the gujiya
10

Deep fry in hot ghee at low flame till the colour changes to light brown. Serve hot.