Indulge in some cool holi delicacies

Indulge in some cool holi delicacies

With Holi just a day away, preparations are in full swing. Gulaal and pichkaris are ready but what steals the limelight are the holi delicacies. Apart from the usual Gujiya, Malpua, and Dahi Bhalla go for some colourful, easy to make yet scrumptious dishes suggested by Chef Prem K Pogakula, Executive Chef at The Imperial, New Delhi. Bite on...

1. Pan ke patte ki skillets cakes with gulkand syrup, coconut and jaggery stuffing


200g plain flour; 300ml milk; 2 large eggs-lightly whisked; 1 tbsp vegetable oil; salt to taste; butter melted for frying; shredded paan (betel leaves); gulkand syrup (mix all the above ingredients together); gulkand; honey; chopped nuts.

For stuffing, mix some fresh coconut, desiccated coconut, jaggery powder and chopped nuts.


Put the flour into a large bowl, make a well in the centre and pour in the milk and eggs. Continue to whisk until you have a smooth batter, now fold in shredded betel leaves, add 1 tbsp vegetable oil and whisk thoroughly;

Take a skillet pan, dip some kitchen roll in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for a minute;

Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer;

Cook the pancake for approximately 30-40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden-brown before turning over. Cook the other side for approx 30-40 seconds and transfer to a serving plate;

Stuff in the coconut mix and roll or fold it in;

Arrange in a plate and pour in the syrup and garnish with chopped nuts.

2. Pista aur zaffrani Rabri rasgulla


One litre full-fat milk; 2-3 tbsp of fresh lime juice or vinegar; 1 cup sugar; 3 cups water; 1 tbsp of crushed pistachios (for garnish); rabri-200gms; pistachio paste-50gms; saffron-1gm


First, make chenna. After the chenna has drained off extra moisture for about 30 minutes, give it a whizz in a blender to make it smooth and let out more water. Remove and knead well for 3 minutes. At the end of it, you should be able to make smooth balls out of the chenna easily. If not, knead for a bit longer. The size of the rasgulla will double on cooking in sugar syrup, so remember to make it smaller;

Add the sugar and water to a pressure cooker and bring to boil. Mix well for the sugar to dissolve at low to very low heat and add the rasgulla balls gently into the syrup;

Cover the pressure cooker and cook without whistle for about 7-8 minutes on medium-low flame. Turn off heat and wait for 5 minutes before opening the cooker lid;

Divide rabri between two bowls and mix in pistachio paste in bowl and saffron in another bowl;

Soak in the rasgulla in these rabri mixes and serve cold with chopped nuts on top.

3. Pista malai mewa ki creamy crushed kulfi


Two cups of chilled fresh curd; 2 cups double cream; 10 tbs sugar; 1 tsp cardamom powder; ice cubes; chopped nuts–2 tablespoons for garnish; pistachio paste–3tbs which can be replaced by either saffron–2 gms, almond paste–3tbs or gulkand–3tbs.

Blend all the above ingredients in a blender with ice cubes till it forms a crushed ice consistency.

Team MP

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