"This Holi, Malpua is highly recommended as a sweet dish as it clearly reflects the celebratory mood of the occasion by its smoky, crunchy and sweet taste."
* Malpua: In a bowl, grate and mash khoya, add flour and sooji and mix well. Add millk and water slowly to the mixture and keep stirring till a thick free flow batter is prepared. Then add almonds and pistachios and keep the batter aside for four to six hours.
Now take ghee in a flat-bottomed pan and heat. Pour small quantities of batter in the heated oil with a serving spoon. Cook on a slow fire till the edges are crispy. Remove from fire and dip in the sugar syrup for three minutes. Garnish with pista flakes and serve hot.
An innovative take on the traditional jalebi is the green apple jalebi specially prepared for Holi by Sanjay Bahl, director of food and beverage at the Suryaa, Delhi.
* Green apple jalebi: To make the delicacy, refined flour and urad are whisked together with water to form a thick batter and is then kept in a warm place for an hour.
Then cut an apple in rounds and remove the seeds. Heat the oil in a deep pan, coat the apple with batter and fry till golden in colour, followed by a dip in sugar syrup for a minute. Garnish with icing sugar and cardamom powder and serve hot.
Meanwhile, a variety of cool drinks from traditional masala buttermilk to mocktails will keep you cool under the hot sun.
