Written By: Tavishi Dogra | Updated : March 23, 2024 10:14 AM IST
Sweets are a must-have in all Indian festivals, and what better way to indulge in the temptation than preparing them the healthy way? This Holi, welcome spring with a myriad of colours and nutty delicacies that are sure to leave a long-lasting impact on your near and dear ones.
Walnut and Banana Kheer - Chef Abinas Nayak
For Walnut Milk
For Kheer
Walnut Thandai Chef Neha Deepak Shah
1. Soak the walnuts in water for about 30 mins to 1 hour
2. Muddle the saffron with water and make a saffron paste
3. Blend soaked walnuts, fennel seeds, green cardamom, black pepper, soaked poppy seeds, melon seeds, dried rose petals, sugar, saffron paste and a little bit of milk
4. Blend the rest of the milk well once the paste is smooth and uniformly blended.
5. Serve the thandai with some ice or chilled. Garnish with some chopped walnuts, rose petals and pumpkin seeds (optional)
For the bhallas:
For the stuffing:
For the yoghurt (dahi):
Preparation:
1. Wash the dals thoroughly, and then, in some freshwater, soak the lentils overnight or for 6-8 hours.
2. Drain the water completely and transfer it to a food processor grinder or a high-power blender.
3. Make sure all the water is drained, as that is one of the critical steps to getting light fluffy bhallas.
4. Add the ginger, green chillies, asafetida, and salt. Using as little water as possible, grind the da at first, try to grind the dal mix without water and add water only if your machine can not get a smooth paste. Add water one tablespoon at a time and grind it into a thick, smooth paste.
5. This is what makes the bhallas/vadas light. Make sure you whisk in one direction. It takes about 8-10 minutes. If it floats immediately, your bhallas will be ready to fry. If not, continue. The batter should be beaten and thick enough that if you overturn your bowl, the batter will not flow out and stay (similar to how stiffly beaten egg whites are when you overturn the bowl).
6. Mix the walnut raisin mixture in a bowl and set aside.
7. Wet a spoon with water. Add one tablespoon of the Bhalla batter to it. Add a portion (about one teaspoon) of the chopped walnut-raisin mix. Top with another tablespoon of the batter on medium flame until golden brown. Two to three vadas can be deep-fried simultaneously in the same batch.
8. You don't have to squeeze all the water out, just a light squeeze. Place the bhallas in a serving bowl.
9. Whisk the yoghurt (with water, if necessary) and salt till smooth. Add the yoghurt to the bhallas. You can add sugar to your curd if desired.
10. Sprinkle red chilli powder, roasted cumin powder, roasted chopped walnuts and chaat masala. Garnish with chopped cilantro leaves.
