These traditional holi recipes will help you enjoy the festival to the fullest. 😋

PREPARATION

(For Rabri)
1. Heat 1.5 litres milk in a heavy skillet and stir well.
2. Bring it to a boil.
3. Add 30 grams sugar, 20 grams almonds, 20 grams pistachios and mix well.
4. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
5. It will take about 1 hour for the milk to thicken on a low heat.
6. Remove the rabri from heat and refrigerate it for 1 hour.

(For Sugar Syrup)
1. Take a pan, add 200 milliliters water, 400 grams sugar and stir continuously until the sugar is fully dissolved.
2. Add 4 pods cardamom, 1/4 teaspoon saffron and mix it well.
3. Bring it to a boil again. Keep aside.

(For Batter)
1. In a mixing bowl, 300 milliliters warm milk, 100 grams khoa and mix it well.
2. Add 180 grams all purpose flour and mix it well to make thick batter.
3. Add 1 tablespoon powdered sugar, 1 teaspoon fennel powder, 1/4 teaspoon baking powder and mix it again.

(Rest of the Preparation)
1. Heat some ghee in a pan.
2. Pour some batter into the hot ghee. Spread it lightly.
3. Fry on low to medium heat till crisp and golden. Flip it to other side and do the same.
4. Drain it on an absorbent paper.
5. Then immediately place them in warm sugar syrup. Gently coat the malpuas with the sugar syrup and soak for 5 - 7 minutes.
6. Garnish with the prepared rabri and pistachios.
7. Serve.

Bhang Mathri

Servings - 3 - 4

INGREDIENTS
All purpose flour - 250 grams
Carom seeds - 1 teaspoon
Salt - 1 teaspoon
Marijuana - 10 grams
Oil - 40 milliliters
Warm water - 100 milliliters
Ghee - for brushing
Chaat masala - to taste
Oil - for frying