Playing Holi can work up an appetite! Running around with friends and family, throwing balloons, laughing–you’ll need your energy before, and after, all the festivities! We’ve found some delicious, organic recipes for snacks and sweets that will keep you energized all day long.
4 cups almonds for nut milk (Substitute: 4 cups soya milk)
Half teaspoon black pepper
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
Half a cinnamon stick
3 generous pinches of saffron
1/3 cup organic honey
Finely chopped pistachios or almonds for garnishing
Soak the almonds in water for at least 6 hours.
Grind black pepper, fennel seeds and cardamom into powder.
Peel off the almonds’ skin. Grind almonds, adding enough water till consistency is milk-like. Strain the mixture through the fine strainer or cheesecloth.
Now, heat the nut milk on the stove – this step adds creaminess to the nut milk.
When milk is hot, add ground spices, saffron and honey. Turn off when nut milk starts to boil..
Strain again if necessary.
Chill for at least 2 hours in the fridge.
Add garnish and serve.
1/2 cup semolina flour or fine semolina
3/4 cup almonds soaked overnight
Salt to taste
2 tablespoons Oil
250 gms jaggery/honey
1/4 cup water
Salt, cardamom powder, saffron strands to taste
Soak almonds overnight. Peel and grind into coarse crumbs with a pinch of salt.
Dry roast semolina on low-medium heat till it turns golden brown.
Add ground almonds, 2 tablespoons oil and mix well to form crumbs. Press and break crumbs to evenly distribute the oil.
In a pan, mix all the ingredients of the jaggery or honey syrup and bring to a boil on low-medium heat. Add the semolina to the pan and mix well till pourable.
Take off heat and pour on greased/oiled or parchment lined pan or even a large, steel plate.
Even the spread and use a knife to cut into square or diamond shapes.
Let cool before breaking into pieces.
Tip: Semolina absorbs moisture differently. Pour sweet syrup cautiously, checking consistency.
1 cup whole wheat flour
1 tablespoon semolina (optional)
4 tablespoons oil/ghee
½ teaspoon cumin seeds
½ teaspoon carom seeds
Ice cold water
Oil for frying
Salt to taste
Lightly crush the cumin and carom seeds. Mix with flour, oil and salt, till flour resembles bread crumbs. Add a little cold water at a time, knead into a stiff dough and set aside covered with a damp cloth for 15 minutes. Before rolling, knead lightly and divide the dough into four portions.
Roll out each portion into a thin circle. Cut into diamonds or squares. Heat oil in a pan and fry the namak para on slow flame till they turn light brown on both sides.
Repeat with the other portions of the dough.
Tip: You can also try baking the para. You can also experiment with herbs with oregano and rosemary for a different flavour.