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Holi Special
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Kaviraj Khialani
Chef Kaviraj is the author of Arabic cookery. He is a food designer and hotel, restaurant & corporate consultant. He is a food columnist and critic. Have a question? Click here...
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Holi is India's most colourful festival and is celebrated in the Hindu month of Phagun. Holi is a celebration of joy and solemnizes the love of Radha and Krishna.
And for all our lovers we give below some mouth watering recipes to bring colour to their lives. Ho..ja.. rangeela re.. 
[ assorted sweets platter ]
 a) Gulabi sandesh
Ingredients
chenna/paneer- 500 gms
khoya/mava- 100 gms
rose water- 1/4 sp
green elaichi powder- 1/4 tsp
powder sugar- 100 gms
Method:
Prepare the fresh chenna/cottage cheese by using approximately 2 litres milk. Curdle the milk using 1/2 tsp. lemon juice.
Mash up the chenna immediately and mix with the crumbled up khoya, add in rose water, elaichi powder, sugar, and mix until smooth.
Shape them into small walnut sized balls and steam for 10-12mins. Garnish with rose petals and serve.
b) Nariyal aur pista sandesh
Ingredients
chenna/paneer- 200 gms
castor/powder sugar- 75 gms
desiccated coconut- 50 gms
pista(chopped)- 1 1/2 tbsp
Method:
Mash the freshly prepared chenna/paneer. Mix with the desiccated coconut. Place in a heavy bottomed pan and cook on low flame for 3-4 mins. Remove from flame add pista. Mix and shape into desired shapes and serve.
Tumse acha kaun hai... 
[ date and walnut barfi ]
 Ingredients
dates (seedless chopped)- 1/2 cup
white til/sesame seeds (roasted and crushed)- 1 1/2 cup
sugar/jaggery- 2 cups
elaichi powder- 1/2 tsp
ghee- 1 tbsp
chopped walnuts- 1 tbsp
cup water- 1/2
Method: Heat ghee in a heavy bottomed pan. Add the sugar/jaggery and the water and cook on a low flame until it forms a thick sticky syrup.
Add in the chopped dates, sesame seeds, elaichi powder and mix well.
Pour the mix onto a greased sheet level and sprinkle the walnuts.
Cut into long finger shaped barfi, cool and serve.
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