Holi Ki Meethi Taiyari, Nandi Ke Saath

Outer Cover (Khasta Parat)

• Nandi Maida (2 cups)
• Ghee (1/3 cup, moyan ke liye)
• Paani (as needed, tight dough ke liye)

Filling (Stuffing)

• Nandi Sooji (1 cup)
• Khoya/mawa (1 cup, crumbled)
• Cheeni (3/4 cup, powdered)
• Badam, kaju, kishmish (chopped, 1/4 cup)
• Nariyal ka bura (2 tbsp)
• Elaichi powder (1/2 tsp)
• Ghee (2 tbsp, sooji bhunne ke liye)

Steps

1. Nandi Maida mein ghee daalein aur haathon se ache se milayein (moyan). Thoda thoda paani daal ke tight dough banayein. 30 minute ke liye damp cloth se dhak ke rakhein.
2. Filling: Kadhai mein ghee garam karein. Nandi Sooji daalein, golden hone tak bhunein (5 min). Gas band karein.
3. Bhuni sooji mein khoya, cheeni, dry fruits, nariyal aur elaichi mix karein. Thanda hone dein.
4. Dough ke chhote balls banakar patli gol puri belein.
5. Ek taraf filling rakhein, doosri taraf se fold karein (half moon shape). Kinare ko fork se ya haath se press karein. Design banayein.
6. Kadhai mein ghee ya tel garam karein. Medium-low flame pe Gujiya daalein. Dheere dheere golden brown hone tak talein (7-8 min).
7. Paper towel pe nikaalein. Thanda hone par store karein. 10-15 din tak fresh rehti hai.

Secret Tip: Moyan (ghee in maida) achhe se lagayein. Yahi Gujiya ko crispy aur flaky banata hai. Aur low flame pe talein, rush mat karein!

Ingredients

• Nandi Maida (1.5 cups)
• Nandi Sooji (2 tbsp)
• Doodh (1 cup)
• Paka kela (1, mashed)
• Cheeni (1 cup, chasni ke liye)
• Paani (1/2 cup, chasni ke liye)
• Elaichi powder (1/2 tsp)
• Saunf (1/2 tsp)
• Ghee for frying

Steps

1. Chasni (sugar syrup): Cheeni aur paani ko ubaalein jab tak ek taar ki chasni na ban jaaye. Elaichi daalein. Side pe rakhein.
2. Nandi Maida, sooji, mashed kela, saunf aur doodh mix karein. Medium thick batter banayein.
3. 20 minute rest karein taaki sooji fool jaaye.
4. Kadhai mein ghee garam karein. Karchi se batter daalein aur halka sa spread karein.
5. Medium flame pe dono side golden hone tak talein.
6. Garam malpua ko chasni mein 2 minute duboyein. Nikaalein aur plate mein rakhein.
7. Rabdi ya plain chasni ke saath serve karein. Best hota hai garam garam!

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Outer Dough

• Nandi Choker Sahit Atta (2 cups)
• Nandi Sooji (2 tbsp)
• Haldi (1/4 tsp)
• Tel (2 tbsp)
• Paani (as needed)

Puran (Filling)

• Chana dal (1 cup, boiled aur mashed)
• Gur (jaggery, grated) (1 cup)
• Elaichi powder (1/2 tsp)
• Jaiphal powder (a pinch)

Steps

1. Dough: Nandi Atta, sooji, haldi, tel mix karein. Paani daalke soft dough banayein. 20 min rest karein.
2. Puran: Boiled chana dal ko ache se mash karein (mixer mein ya haath se). Kadhai mein gur daalein, pighlayein. Mashed dal daalein aur pakayein jab tak dry ho jaaye. Elaichi aur jaiphal daalein. Thanda karein.
3. Dough ke balls banakar, beech mein puran stuffing rakhein. Band karein aur halke haath se belein.
4. Hot tawa pe ghee lagakar puranpoli dono side se golden hone tak pakayein.
5. Ghee laga ke garam serve karein. Doodh ya aamras ke saath best lagti hai!

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Ingredients

• Nandi Besan (2 cups)
• Ghee (3/4 cup)
• Cheeni (powdered) (1 cup)
• Elaichi powder (1/2 tsp)
• Badam, kaju (chopped, 2 tbsp)

Steps

1. Kadhai mein ghee garam karein. Nandi Besan daalein.
2. Low flame pe lagaatar hilate hue bhunein. 15-20 minute lagenge. Besan golden brown ho jaaye aur ghee chhoodne lage toh ready hai. Khushbu aayegi achhi si.
3. Gas band karein. 5 minute thanda hone dein (ekdum garam mein cheeni mat daalein).
4. Powdered cheeni daalein. Elaichi aur dry fruits daalein. Ache se mix karein.
5. Jab haath se pakadne laayak garam ho, toh gol gol ladoo banayein. Agar mixture chhoot raha ho toh thoda aur ghee add karein.
6. Thanda hone par serve karein. Tight dabba mein 15-20 din tak store kar sakte hain.

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Ingredients

• Doodh (full cream, 4 cups, chilled)
• Badam (20, soaked aur peeled)
• Kaju (10)
• Saunf (1 tbsp)
• Khas khas (poppy seeds) (1 tbsp, soaked)
• Kali mirch (8-10 whole)
• Elaichi (4 pods)
• Gulkand ya rose petals (1 tbsp)
• Cheeni (1/4 cup, ya swad anusar)
• Kesar ke dhage (a pinch)

Steps

1. Badam, kaju, saunf, khas khas, kali mirch aur elaichi ko 2 ghante paani mein bhigoyein.
2. Sabko drain karke mixer mein daalein. Thoda doodh daalke smooth paste bana lein.
3. Baki doodh mein paste, cheeni aur kesar mix karein. Ache se hilayein.
4. Strain karein (chhaan lein) for smooth texture.
5. Chilled serve karein. Gulkand ya rose petals se garnish karein.

Holi Tip: Thandai Holi ki raat pehle bana ke fridge mein rakh dein. Subah rang khelne ke baad thandi thandai ka glass, kya baat hai!