Share
Do you know why Holi is celebrated? It is believed that King Hiranyakashipu wanted to burn his child to death because he used to worship Lord Vishnu instead of him. He sought help from his sister, Holika, who was blessed with a boon and immune to fire. However, Lord Vishnu saved his devotee and Holika was burned to death.
Another tale is about Lord Krishna applying colour to Radha because he was insecure about his dusky complexion. Since then, the use of colour and playful activities around Holi had begun. If you search on the internet, you will come across many such mythological tales of why people celebrate the festival. It is an auspicious occasion that cannot be culminated without offering bhog to deities.
Slurrp connected with Saumya Vaishnavi Devi Dasi, Deity Kitchen Department Incharge at Dwarka Iskcon Temple. She shared a few sattvic recipes that you can replicate at home and offer to Gods and Goddesses on March 13 and 14, 2025.
Mawa Gujiya Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup mawa/khoya
- 1/3 cup milk
- 3 tbsp boora (fine sugar)
- ¼ cup almonds (chopped)
- ¼ cup raisins
- ½ tsp cardamom powder
- Ghee for frying
Method
- Mix flour with ghee and knead into a stiff dough using minimal water. Cover and rest for 30-45 minutes.
- Roast semolina, then cook mawa in ghee until slightly brown. Mix with nuts, cardamom powder, and sugar. Let it cool.
- Roll small dough balls, place them on a mould, fill them with stuffing, and seal them. If you don't have a mould, fold and crimp edges manually.
- Deep-fry on low heat until golden brown. Let cool before serving.
- Enjoy your crispy and delicious mawa gujiya, perfect for festivals!
Rabri Kheer Recipe
Ingredients
- 250g rabri
- 1/4 cup rice
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1 tbsp raisins
- 10-12 almonds and cashews
- 1 litre milk
Instructions
- Soak rice for 30 minutes, drain, and coarsely grind.
- Boil milk, add ground rice, and cook on medium heat, stirring occasionally.
- Chop almonds and cashews. Once rice softens, mix in nuts and raisins.
- When kheer thickens, turn off the heat, add sugar and cardamom, and cover for a few minutes.
- Let it cool, then mix in rabri.
- Garnish with nuts and serve warm or chilled. Stays fresh for up to 3 days.
Malpua Recipe
Ingredients
- 200g wheat flour (2 small bowls)
- 100g fresh curd (1 small bowl)
- 75g sugar (¾ small bowl)
- 2 small bowls of milk
- Ghee (for frying)
Instructions
- Mix curd and sugar until the sugar dissolves.
- In a large bowl, combine the flour with the curd-sugar mixture, ensuring no lumps remain.
- Gradually add milk while stirring continuously for 10-12 minutes until a smooth, flowing batter forms (similar to jalebi batter).
- Heat ghee in a shallow pan. Pour a spoonful of batter into a round shape and fry on low to medium heat.
- Once the malpua turns pinkish, remove it from the pan. Fry one at a time.
- This recipe yields about 15-16 malpuas.
Gulkand Gujiya Recipe
Ingredients
- 100g refined flour
- 20g chironji
- 20g desiccated coconut
- 50g khoya (mawa)
- 10g cardamom powder
- 20g refined oil
- 30g gulkand (rose petal preserve)
- 1g saffron
- 100g sugar
- Ghee (for frying)
Instructions
- In a kadhai (wok), prepare the filling by mixing chironji, desiccated coconut, khoya, saffron, gulkand, and cardamom powder. Cook for a few minutes until well combined.
- In a separate bowl, combine refined flour, dalda, and water to form a dough. Knead well and let it rest for 2 hours.
- Divide the dough into small portions and roll each into a thin disc. Cut each disc in half.
- Place a portion of the prepared filling onto one side of the half-disc, fold it over, and seal the edges to shape it into a gujiya.
- Heat ghee in a pan and deep-fry the gujiyas until golden brown.
- Dip the fried gujiyas in sugar syrup and garnish with pista flakes before serving.
- Enjoy your delicious gulkand gujiya!
