METRO PLUS

Spreading the festive cheer

Colourful spread Celebrate the festival with traditional sweets

Colourful spread Celebrate the festival with traditional sweets  



Treat yourself to some of the best sweets from your own kitchen

With Holi round the corner, it's time to rediscover your sweet tooth. Try some of these traditional sweets for the festive season.

Mava paneer ladoos

Ingredients

Fresh mava (khoya) — 200 gm

Fresh paneer — 200 gm

Sugar, powdered — 6-8 tbsp

Cardamom, powdered — 2 tsp

Almonds, chopped — 2 tbsp

Pistachios, chopped — 2 tbsp

Saffron — a few strands

Method

Grate the paneer, and knead it well. Mix both the paneer and khoya. Add sugar, and knead well until you get a smooth texture. Add the cardamom powder and the chopped almonds and pistachios. Mix well. Dissolve the saffron in a little milk, and add it to the above mixture. Mix well.

Make small balls. Store the mava paneer ladoos in the refrigerator.



Coconut barfis

Ingredients

Coconut, freshly grated — 3 cups

Sugar — 2 1/2 cups

Water — 2 cups

Cardamom powder — 2 tbsp

Saffron — a few strands

Ghee — 3 tbsp

Silver foil

Method

Mix the sugar and water and bring it to a boil. When the syrup starts boiling, strain the syrup to remove dirt and continue boiling until you get a syrup of two-thread consistency.

Heat the ghee. Stir fry the coconut for two minutes on a low flame. Mix it with the sugar syrup. Dissolve the saffron in a little milk, and add it to the above mixture along with the cardamom powder. Mix well.

Spread the mixture on a flat tray. Cover with silver foil. Allow it to cool. Cut into desired shapes and serve.



Stuffed peda roll

Ingredients

Khoya, grated — 2 cups

Sugar — 1/2 cup

Dry pistachios — 1/2 cup

Cardamom powder — 1/2 tsp

Saffron — a few strands

Silver foil

Method

Mix the khoya and sugar, and cook on a low flame, stirring continuously until the sugar dissolves and the mixture is of a smooth texture. Dissolve the saffron in a little milk, and add it to the above mixture. Add the cardamom powder. Mix well. Allow the mixture to cool completely.

Soak the pistachios in water. Peel and chop coarsely. Keep aside.

Divide the khoya mixture into equal portions. Make even size rounds.

Stuff a little pistachio in the centre and seal the edges to form a roll. Garnish with silver foil.

SUJATA MALANI

Recommended for you