When it is about festive foods and beverages for the Festival of Colours, i.e., Holi, one can’t help but visualise the Indian staple culinary fares such as gujiya and thandai. While the tried and tested formulas to make them have proved their efficacy, one can always experiment by altering the ingredients and substituting them with different local produces in India. Tenzin Losel, Corporate Chef, Mosaic Hotels, has been an ardent observant of the local cuisine and the healthy ingredients that have been a part of regular cooking. One such ingredient is kuttu ka atta or buckwheat flour. While sharing the recipe of a gujiya, which is the signature sweet of Holi, Chef Losel shares, “My second Holi recipe is Kuttu ka Atta Anjeer Gujiya, which is different from regular gujiya preparation. I made the filling with anjeer and nuts, which can be easily prepared at home.”
The other recipe is made with horse gram or Kulthi. This ingredient is a mainstay of the Garwali kitchen. In down south also, many of us heard of Ulva charu using this horse gram. Why did Chef Tenzin choose to make a recipe with this, answering that he says, “I am sharing it, as this is one of the favourite drinks of the people of Garhwal? It is loaded with health benefits. And one can have a different flavour of thandai.”
Kuttu Ka Atta Anjeer Gujiya
Kuttu ka atta, or buckwheat flour, is quite popular and widely used in food for fasting. It is a staple ingredient for making delicious recipes in Holi in the Garhwal region. It is a healthy ingredient, rich in protein and easier to digest. It is gluten-free and helps in nutrient absorption. Gujiya made with this atta or flour is healthy. Likewise, the filling is also loaded with the goodness of dry fruits, especially figs.
Ingredients
For the dough
- 100 grm kuttu ka flour
- 30grm Clarified butter
- Water (to mix)
For the filling:
- 20 grms khoya
- 80grms Anjeer or figs, finely chopped
- 30grms sugar
- 1 tsp green cardamom, powdered
- 1 tbsp almonds, finely chopped
- 300 grams of ghee (for deep-frying)
For the sugar syrup:
- 300 gms sugar
- 1 cup water
Kuttu ke atte ki gujiya, Image Source: Mosaic Hotels
Method
To prepare the dough
- Pour the kuttu ka atta into a bowl and blend in homemade ghee or clarified butter. Mix them thoroughly and slowly, adding water knead a stiff dough.
- Leave the dough to rest for at least half an hour.
Prepare the filling
- Put a heavy-bottomed pan on the stove and saute the khoya. Keep the heat medium till it looks slightly fried.
- Take off the heat, and when it cools, mix in the sugar, cardamom-blanched almonds, and finely chopped anjeer. Mix all the ingredients properly and let them cool.
- Shape the filling or gujiya stuffing into ovals about 21 cm in length and 1 cm in thickness.
Crafting Gujiya
- Shape small to medium-sized dough balls and roll them out into 1 cm / 1/8 in thick rounds.
- Make a round, wet the edges with water and place a filling in the middle.
- Press the edges together to seal them and make a parcel shape of flowers.
- Heat ghee in a kadhai, and ensure it is hot enough for deep frying the dumplings.
- Start frying the gujiyas in small batches and turn them over. Reduce the heat to medium flame.
- Fry till golden brown on all sides. Remove them from the ghee and place them on an absorbent paper to drain the excess greasiness.
Making sugar syrup
- Make a medium consistency sugar syrup by boiling the sugar and water together.
Assembling
- Dunk the deep-fried gujiyas in sugar syrup for at least 20mins. Take them out and place them on a plate.
- Place gujiyas on top of the chopped fruit and serve hot or cold it’s optional.
You can serve honey as a dip.
Pahadi Kulthi Thandai
Kulthi, or Horse gram, majorly grows in the hills of Uttarakhand. It is a popular food in the Garhwal region. Garhwalis enjoy this refreshing beverage in Holi. Dietitians also recommend this drink as it has many antioxidant properties. This healthy drink is rich in protein and lowers blood sugar levels too. It reduces constipation and also helps in removing kidney stones.
Pahadi kulthi thandai for Holi, Image Source: Mosaic Hotels
Ingredients
- 30-gram kulthi dal
- 50 grm curd
- 1/2 spoon black salt
- 5grms cashew
- 20 ml milk
- 20 Sugar
- 2 or 3 fresh mint leaves
- lemon slice
- 2 drops gulab jal or rose water
Method
- Soak dal overnight in clean water. Next day before cooking, rinse it thoroughly and cook until soft. Once done, allow some time to cool down.
- Pour the boiled kulthi dal, add the remaining ingredients (except curd, rose water, lemon juice, and mint leaves) into a blender, and blend until smooth.
- Blend the curd with bit of sugar until it gets a smooth texture.
- Take a glass, preferably in the shape of a martini or wine goblet. Pour blended curd on the bottom of the glass, followed by blended dal. Garnish with crushed cashews, a few drops of gulab jal or rose water.
- Let it set in the fridge for 30 minutes.
Serve with a slice of lemon and some mint leaves for garnish.
