Festival Treat Archives - RecipeWikki

Name: Holi Traditional Puranpoli
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 cup chana dal (split Bengal gram); 1 cup jaggery (grated); ½ teaspoon cardamom powder; ¼ teaspoon nutmeg powder (optional); 1 tablespoon ghee; 2 cups whole wheat flour; ¼ cup all-purpose flour (optional, for softness); ¼ teaspoon turmeric powder; 2 tablespoons oil or ghee; Water (as needed, for kneading); Ghee (for roasting)

Holi Traditional Puranpoli

Chef — Sat, 30 Nov 2024 16:21:22 +0000

Puranpoli is a beloved Maharashtrian sweet flatbread stuffed with a flavorful mixture of chana dal (split Bengal gram), jaggery, and aromatic spices. This soft, slightly crispy delicacy is a staple during Holi, Gudi Padwa, and other festive occasions, best enjoyed with a generous drizzle of ghee.

Origin Holi Special Traditional Puranpoli

Puranpoli has its roots in Maharashtra but is also popular in Karnataka, Gujarat, and Andhra Pradesh, where it goes by different names like Obbattu or Bobbatlu. Traditionally prepared during festive seasons, its rich, sweet filling and soft texture make it an irresistible treat. To explore more about Maharashtrian cuisine.

What I Love About This Recipe

Puranpoli is more than just a dish—it’s a nostalgic reminder of family gatherings and festive traditions. The balance of sweet, spiced filling with the soft, slightly crispy outer layer makes it a comfort food like no other. I love how versatile it is—you can adjust the sweetness, add nutmeg for a unique twist, or even pair it with milk or katachi amti (spiced dal water). The aroma of cardamom and jaggery while making Puranpoli fills the house with festive vibes. Plus, it tastes even better the next day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Holi Traditional Puranpoli

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

305

kcal

Ingredients

1 cup chana dal (split Bengal gram)
1 cup jaggery (grated)
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder (optional)
1 tablespoon ghee
2 cups whole wheat flour
¼ cup all-purpose flour (optional, for softness)
¼ teaspoon turmeric powder
2 tablespoons oil or ghee
Water (as needed, for kneading)
Ghee (for roasting)

Directions

Rinse the chana dal thoroughly and soak it for 30 minutes.
Cook the dal in a pressure cooker with enough water until soft but not mushy. Drain excess water and mash well.
In a pan, heat 1 tablespoon ghee and add the mashed dal.
Add grated jaggery and cook on low flame, stirring continuously.
Once the mixture thickens and leaves the sides of the pan, add cardamom and nutmeg powder. Mix well and let it cool.
In a bowl, mix whole wheat flour, all-purpose flour, turmeric powder, and oil.
Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
Take a small portion of the dough and roll it into a small circle.
Place a spoonful of the puran (stuffing) in the center, fold the edges over, and seal.
Roll gently into a thin, round shape, using flour to prevent sticking.
Heat a tawa (griddle) and cook the Puranpoli on medium flame until golden brown spots appear.
Flip and cook the other side, applying ghee for a rich flavor.
Remove from the pan and serve warm with more ghee, milk, or katachi amti.

Notes

Make sure the puran filling is dry enough to roll easily; if too soft, cook for a few more minutes.
The dough should be soft and well-rested to prevent cracking while rolling.
Use ghee generously for authentic flavor and richness.
Leftover Puranpoli stays fresh for a couple of days and tastes even better when reheated.

The post Holi Traditional Puranpoli appeared first on RecipeWikki.

Malpua Recipe (Holi Homemade Sweet)

Chef — Thu, 28 Nov 2024 21:43:30 +0000

Malpua is a traditional Indian dessert that is crispy on the edges, soft in the center, and soaked in sugar syrup. This rich and flavorful dish is often made during festivals like Holi and Diwali, pairing beautifully with rabri (thickened sweet milk) for an indulgent treat.

Origin Malpua Recipe (Holi Homemade Sweet)

Malpua is one of India’s oldest sweets, believed to have originated in Odisha and Bihar. It is often offered as prasad in Jagannath Puri temple and holds cultural significance in various Indian states. The recipe has evolved over time, with different regions adding unique ingredients like coconut, banana, or khoya.

What I Love About This Recipe

Malpua is a nostalgic dish that brings back childhood memories of festive celebrations. The crispy yet soft texture, combined with aromatic flavors of fennel and cardamom, makes it absolutely irresistible. I love how versatile this dish is—you can make it with or without khoya, fry it in ghee for extra richness, or even add saffron for a royal touch. Pairing it with chilled rabri makes it even more divine. It’s easy to make at home with simple ingredients and doesn’t require any special equipment.

Also Read: Slow Cooker Chicken Enchilada Casserole

Malpua Recipe (Holi Homemade Sweet)

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

682

kcal

Ingredients

1 cup sugar
½ cup water
¼ teaspoon cardamom powder
A few saffron strands (optional)
1 teaspoon rose water (optional)
1 cup all-purpose flour (maida)
¼ cup semolina (sooji)
½ cup khoya (optional, for richness)
½ teaspoon fennel seeds (saunf), crushed
½ teaspoon cardamom powder
1 cup milk (adjust as needed for consistency)
2 tablespoons sugar
1 teaspoon baking powder
Ghee or oil (for frying)

Directions

In a mixing bowl, add all-purpose flour, semolina, khoya (if using), crushed fennel seeds, cardamom powder, and sugar.
Gradually pour in the milk, whisking continuously to avoid lumps.
Mix until you get a smooth, thick batter (similar to pancake batter). Adjust the milk quantity if needed.
Add baking powder and mix well. Cover the bowl and let the batter rest for at least 30 minutes.
In a saucepan, add sugar and water. Heat over medium flame and stir until the sugar dissolves completely.
Let the syrup simmer for 5-6 minutes until it reaches a slightly sticky consistency (one-string consistency).
Add cardamom powder, saffron strands, and rose water. Mix well and keep the syrup warm.
Heat ghee or oil in a shallow pan over medium-low heat.
Once the ghee is hot, pour a small ladleful of batter into the pan.
Let it spread naturally to form a small pancake shape.
Cook on medium-low heat until the edges turn golden brown.
Flip and fry the other side until evenly cooked.
Remove using a slotted spoon and drain excess ghee.
While the Malpua is still warm, dip it into the prepared sugar syrup for 1-2 minutes.
Ensure both sides are well coated with the syrup.
Remove and place on a serving plate.
Garnish with chopped nuts like almonds and pistachios.
Serve warm as is or with chilled rabri for a richer experience.

Notes

The batter consistency is crucial—too thick will result in dense Malpuas, while too thin will make them overly crispy.
Fry on medium-low heat for even cooking and a perfect golden-brown color.
Sugar syrup should be warm but not too thick; it should lightly coat the Malpuas.
Freshly made Malpuas taste the best, as they tend to soften over time.

The post Malpua Recipe (Holi Homemade Sweet) appeared first on RecipeWikki.

Gujiya Holi Sweet

Chef — Thu, 28 Nov 2024 08:53:57 +0000

According to Gujiya Recipe, this traditional Indian sweet is a must-have during festivals like Holi and Diwali. Gujiya is a deep-fried pastry stuffed with a rich mixture of khoya (mawa), nuts, and cardamom, offering a crispy, golden exterior with a soft, sweet filling inside.

Origin of Gujiya Holi Sweet

Gujiya has been a part of Indian cuisine for centuries, with roots tracing back to North India, particularly Rajasthan and Uttar Pradesh. It is believed to have been inspired by the Turkish Baklava but developed its unique Indian identity over time. Traditionally made during Holi, Gujiya represents festivity, joy, and the sharing of sweets with loved ones.

What I Love About This Recipe

Gujiya is the ultimate festive treat—crispy on the outside, rich and flavorful on the inside. The sweet aroma of cardamom, khoya, and coconut makes it absolutely irresistible. I love how every region has its own variation, whether it’s baked for a healthier option, dipped in sugar syrup for extra sweetness, or filled with different nuts and dry fruits. Making Gujiya at home brings a sense of tradition and nostalgia, making festivals even more special.

Also Read : Instant Pot Roast with Potatoes and Carrots

Gujiya Holi Sweet

Recipe by RecipeWikki

Servings

servings

Prep time

hour

Cooking time

hours

Calories

250

kcal

Ingredients

2 cups all-purpose flour (maida)
4 tablespoons ghee (clarified butter)
½ cup water (as needed)
1 cup khoya (mawa), crumbled
½ cup powdered sugar
¼ cup desiccated coconut
¼ cup chopped nuts (almonds, cashews, pistachios)
1 teaspoon cardamom powder
1 tablespoon raisins
1 tablespoon chironji (optional)
Oil or ghee (for deep frying)
1 cup sugar
½ cup water
¼ teaspoon cardamom powder

Directions

In a mixing bowl, combine flour and ghee. Rub the mixture until it resembles breadcrumbs.
Add water gradually and knead into a firm dough. Cover and let it rest for 30 minutes.
In a pan, roast crumbled khoya on low heat until it turns light golden. Let it cool.
Mix khoya with powdered sugar, desiccated coconut, nuts, cardamom powder, raisins, and chironji.
Divide the dough into small balls and roll them into thin circles.
Place 1-2 teaspoons of filling in the center, fold into a half-moon shape, and seal the edges using water or a fork.
Heat oil/ghee in a pan and deep-fry Gujiyas on medium heat until golden brown.
(Optional) To coat in sugar syrup, dissolve sugar in water, boil until slightly thickened, add cardamom powder, and dip fried Gujiyas for a glossy finish.
Let them cool and store in an airtight container.

Notes

For a healthier version, bake Gujiyas at 180°C (350°F) for 20-25 minutes.
Ensure the dough is firm; a soft dough may cause Gujiyas to break while frying.

The post Gujiya Holi Sweet appeared first on RecipeWikki.