Gudi Padwa is an auspicious festival that marks the beginning of a new year for Marathi and Konkani Hindus. It is widely celebrated across the country, specially in the states of Maharashtra and Goa. According to the lunisolar Hindu calendar, this festival is observed on the first day of the Chaitra month, which is on March 22, this year.
The word “Gudi” stands for Lord Brahma’s flag and “Padwa” refers to the first day of a lunar fortnight. On this day the devotees place decorative Gudi flags on their doorstep and perform pujas. This festival is also celebrated with colourful rangolis, street processions and a platter of festive delicacies. The popular dishes of Gudi Padwa feast are puran poli, shrikhand and modak.
Here are two special Gudi Padwa recipes for you shared by Chef Maharaj Bhawar Singh, corporate chef, Khandani Rajdhani:
Basundi
Ingredients
- 2 L full fat milk
- ½ cup sugar
- ½ tsp cardamom powder
- 7-8 saffron strands (soaked in 2 tbsp of warm milk)
- 2 tbsp pistachios
- 7-8 almonds (blanched and peeled)
Method
- Sliver the blanched almonds, chop the pistachios and set aside. Boil milk in a large heavy bottomed wide vessel on high flame.
- Once it comes to a boil, reduce flame to low and allow to simmer for 12-15 minutes, stirring in intervals of 2-3 minutes.
- Add sugar. keep stirring constantly. Allow the milk to simmer till it has thickened and has reduced the quantity by half.
- Add cardamom powder. cook for few minutes and allow it to cool. Garnish with almonds and pistachio.
Mohanthal Ladoos
Ingredients:
- 2 cups besan flour karkara
- 3 tbsp melted ghee
- 6 tbsp milk
- 1 cup melted ghee
- 1/4 cups sugar
- 5 tsp milk
- 1 tbsp rose water
- 1/4 tsp elaichi powder
- 1/4 tsp saffron
- 1/2 tsp ghee for greasing
- 1 tbsp pista chops for sprinkling
- 1 tbsp almond for sprinkling
Method
- Add saffron and ½ tsp warm water in a bowl, mix well and keep aside, combine the besan, melted ghee and milk in a deep bowl and mix well using your fingertips till no lumps remain.
- Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes. Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep it aside.
- Heat the ghee in a brass vessel on a high flame for 1 minute. Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously.
- Remove from the flame and keep aside to cool for 15 minutes. Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.
- Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Remove the dirt that floats on the sugar mixture and discard it. Lower the flame to low and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.
- Add the rose water and mix well. Keep it aside. Add the cardamom powder, saffron-water mixture and sugar syrup to the cooled besan mixture.
- Mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools. Make round ladoos and enjoy.