Anshu's Food Odyssey

Holi is just around the corner; the perfect time to make and dig into the quintessential mithai or sweets for this amazing colorful festival - yes! you guessed it right, the super yum and irresistible GUJIYAS . A crispy flaky crust stuffed with a sweet filling of assorted nuts, some khoya (dried milk solids), roasted semolina and elaichi (cardamom) powder, trust me they are a heaven in every bite. Now, many people make the gujiyas that are dipped in the sugar syrup after they are fried. Not to mention, those gujiyas are absolutely divine, however, I am more fond of the dried version that is not dipped in the sugar syrup, maybe more so because they are easy to handle as they aren't that sticky as compared to the syrupy ones, play they stay more crisp, flaky and good for a longer time. So, if you too are more of a dried gujiya person and have plans to make these beauties, the coming weekend, do try the recipe out! Rawa Gujiya | Rawa Gujiya Recipe | Holi Special Gujiya Rec

Gujiya is a traditional Indian sweet dumpling or an empanada filled with a delicious stuffing made of roasted nuts, semolina and mawa (milk solids) that is subtly flavored with some cardamom powder for that beautiful hint of sweet fragrance. It is known with different names across different regions in India: Karanji in Maharashtra, Ghughra in Gujarat, Purukiya in Bihar and Nevri in Goa. Though a perfect-make for any Indian festival , Gujiya finds a special place during the Holi celebrations, when it is made in tonnes and you would find it being sold at any and every sweet shop with another festive favorite, the very delicious and irresistible, Thandai (chilled milk flavored with nuts and cardamom powder). Dry Gujiya with White Chocolate, Nuts and Mawa Stuffing | Indian Sweet Fried Empanadas Coming to the variety of Gujiyas, it generally comes in two versions: dry one and another, which is soaked in sugar syrup. Personally, I like the dry version more as its not o

Summers are just knocking at the door and in this gloomy weather, what I crave for most is something chilling and soothing to the palette.  This luscious, creamy and utterly flavorful kulfi loaded with the fragrance of saffron and crunch of pistachios comes as a perfect treat and takes away all that murkiness. If you too are craving for this melt-in-mouth dessert, do try out the recipe below. Not to mention, this kulfi makes for a go-to option for the upcoming Holi festival too; make it in advance and treat your guests with its sinful yumminess. And yes! for that typical Holi feel, you can flavor it with some THANDAI MASALA instead of saffron and pistachios. Kesar Pista Khoya Malai Kulfi Other Similar Recipes from the Blog.... Creamy Mango Kulfi Kesar Ras Malai Ingredients Full fat milk - 1 liter Khoya (milk solids) - 100 grams Fresh cream - 2 tbsp Condensed milk - 400 grams Kesar strands - 10 to 12 + for garnishing Pistachio (finely chopped

With Holi just knocking at the door, I am sure many of you must have already got busy with its preparations - from making mithais and snacks to buying colors and pichkaris. Well, I am also all geared up to soak my heart and soul in the unlimited fun and excitement of this colorful festival. The first thing I have begun with is making this homemade Thandai Masala Powder . Fresh, fragrant and loaded with the goodness of dry nuts and spices, this masala is a quintessential part of my Holi celebrations every year and needless to say, I make it in big batches to use even later, during the scorching hot days of summers. Traditionally, making Thandai is a long and tedious process, however, this masala powder can be made in a jiffy and really comes handy when you are craving for a refreshing drink to satiate your thirst instantly; simply mix two tablespoons of this powder along with some sugar to a glass of chilled milk and your yummylicious drink is ready in just no time. Want to know t