Simple Way to Make Speedy Holi sweet platter Cooking Basics for Newbies

Indian Sweets - Mithai stock photo. Photo about These are sweets from India prepared out of Milk Sago Kesari Recipe - Easy Holi Recipes - Sharmis Passions. Selection of sweet scones topped with strawberry jam, whipped cream and grated cheddar cheese, savoury scones topped with grated cheese. Sweets For Holi: At Times Food, check out variety of Holi dessert recipes like Apple Gujiya, Kala Jamun, Chanar Jilipi and celebrate this colourful festival.

Holi sweet platter is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Holi sweet platter is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook holi sweet platter using 28 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Holi sweet platter:

1. Make ready For shrikhand:
2. Take 1 cup hung curd
3. Prepare 4-5 strands Saffron (soaked in a little milk)
4. Make ready 1/2 cup Powdered sugar
5. Take 1 tsp Cardamom powder
6. Get 2 tsp mix dry fruit powder
7. Take For thandai:
8. Get 1.5 cup water
9. Take as required sugar
10. Prepare 1/2 tbsp pistachios
11. Take 1 tbsp cashew nut
12. Get 1 cup fresh rose petals
13. Prepare 1 glass milk (boiled and chill)
14. Take 2 tablespoon almonds
15. Make ready 1 tablespoon poppy seeds
16. Take 2 tsp green cardamom
17. Get 1 teaspoon peppercorns
18. Get 100 gm fennel seeds
19. Make ready 4-5 strands Saffron (soaked in a little milk)
20. Take For gujiya
21. Take 500 gms Maida (All purpose flour)
22. Get 6 tbsps Ghee (melted)
23. Take 200 gms semolina
24. Take 1/2 tsp green Cardamom green Powder
25. Make ready 25 gms Almonds chopped
26. Take 25 gms Raisins
27. Prepare 350 gms Sugar
28. Prepare as needed water

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Instructions to make Holi sweet platter:

1. For shrikhand: Take bowl, mix the hung curd until it's smooth, add all the ingredients add saffron milk, mix well, garnish with dry fruits.
2. Keep it in the fridge for 4 to 5 hrs. serve it
3. For thandai: soak the all dry ingredients in water for 5 -6 hrs.except sugar
4. Remove the cover of almond, add the soaked ingredients, churn in a mixer until it's smooth.it's a thandai paste
5. Take a vessel add pour milk, add thandai paste, blend it with sugar and saffron, until it's smooth, Keep it in the fridge for 4 to 5 hrs. serve it with ice cubes.
6. For gujiya: Mix maida with ghee using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.Now add some water and knead lightly.
7. Now take semolina and roast in a ghee in a pan, till light brown in colour.
8. Add rest of the ingredients,Fry for 2 minutes and remove from the heat.Allow it to cool.
9. Fill half the round with the filling, fold it and seal the round, twisting the edges inwards.Prepare all the gujiya
10. Deep fry in hot ghee at low flame till the colour changes to light brown. Serve hot.

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