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Holi is just the time to try out new recipes that sing with the flavour of the festival and represent its true spirit. To help you do just that, Chef Parimi Shreeram, the Executive Chef at The Tamara Coorg, has two unique and delicious recipes to try.
Kobari Kajjikaya, also known as Kajjikayalu, is a type of Gujiya recipe originating in Andhra Pradesh and Karnataka. Holi is incomplete without Gujiya, but this recipe provides a yummy twist to the dish, making it quite the novelty for your festive platter.
Thandai is usually a drink served during Holi, but Chef Shreeram’s Ragi Thandai is unique. Packed with the benefits and distinctive flavour of Ragi or finger millets, this drink is chock full of freshness and just what you need to treat your family to.
If you are looking forward to trying out new recipes to wow your family and friends this Holi 2023, try these two amazing recipes!
Kobari Kajjikaya
Ingredients:
2 litres sugar syrup
300 g coconut powder
200 g sweet khoya
50 g ghee
50 g almonds, sliced
50 g pistachios, sliced
15 g cardamom powder
1 cup sugar
2 g salt
Oil, for deep frying
Method:
1. In a wide pan, add flour, pour some water followed by salt and make a dough. Divide the dough into small kajjikayi balls of 30gms size. You will get approximately 20 kajjikaya dumplings.
2. For the stuffing, cook some khoya. Then add the sugar, almonds, pistachios and coconut powder and stir for five minutes.
3. Mix well and keep a side to cool.
4. Grease the kajjikaya mould, roll out each ball into small puris. Put each puri on the mould and press firmly at the deep end of mould so that the stuffing can be placed.
5. Slowly remove from the mould. Remove extra dough from the edges. Shape all the puris this way. Deep fry each kajjikaya until golden brown. Dip the fried crescents in sugar syrup, and drain on a mesh tray. Once cooled, they are ready to serve.
Image courtesy: Facebook/Crazy Kadchi
Ragi Thandai
Ingredients:
3 cups milk
300 g almonds
10 g fennel seeds
2 tbsp melon seeds
4 tbsp poppy seeds
10 black peppercorns
10 dry rose petals
1 cup sugar powder
1 pinch saffron strands
5 cups lukewarm water
Method:
1. Soak almonds, poppy seeds, fennel seeds, and melon seeds.
2. Clean and dry rose petals, black peppercorns in a cup of lukewarm water for one hour.
3. In a sauce pan add the Ragi flour, whisk it with one cup of lukewarm water stirring continously to ensure there are no lumps.
4. Bring the mixture to a boil, and let it cool. In the mean time boil milk and let it cool.
5. Grind the mixture of soaked seeds and nuts to a fine paste and sieve.
6. Once you make a paste of the dryfruits you have to put some water and milk and we have to extract the flafours of the paste by straining it in muslin cloth.
7. Then add the saffron strands to it and allow to chill in the fridge.
8. Mix the chilled paste of nuts and seeds with the Ragi mix and milk.
9. Add powdered sugar, cardamom powder and ice cubes. Mix well and served chilled.
