There is nothing better than eating Gujiya or any delectable dessert after playing Holi with your loved ones.
Make your Holi more special this year by substituting our organic World Best Bee Honey for the sugar and taking pleasure in both the excitement of Holi and the excitement of excellent health.
The sweet, fragrant, golden nectar is not only a wonderful substitute for sugar but also very beneficial to a person’s general health. Making a traditional Indian Holi treat is now a comparatively simple process because you can either wrap the gujias in a jaggery-honey combination or simply use it into nearly any recipe to lend a sweet flowery flavour.
Now, in this article, we’ve provided the best 5 traditional Indian dessert recipes that will make you drool with delight while also helping you stay in shape and healthy.
-
Baked Gujia without sugar
baked without sugar Your go-to treat, especially during Holi, can be gujiya. You can indulge without feeling guilty about engaging in unhealthy behaviour.
Ingredients:
flour, refined, 300 grammes
Whole wheat flour, 150 grammes
Ghee, 100 grammes
1/tsp. salt
50 ml of hot water
150 grammes of mow
Sooji, 50 grammes
Dates, 100 grammes
Figs, 50 grammes
100 raisins, 50 grammes
Almonds, 100 grammes
50 grammes of nuts
Cashews, 50 grammes
Cardamom powder, 1 teaspoon
2 teaspoons of honey (Preferrably Sheesham Honey)
Method
Make a dough by combining whole wheat flour, refined flour, ghee, salt, and warm water for this traditional Indian Holi dessert dish. For 10 minutes, keep the dough covered. For five minutes, dry roast the sooji on a hot nonstick pan. Subtract and add mawa. until the oil separates, fry for 5 minutes. To the mawa mixture, add sooji. Almonds, cashews, and pistachios are dry roasted. Add the ground up dried fruits to the mawa sooji mixture. To decorate, keep some pistas aside. Combine dates, figs, and raisins in a blender. Add the dried fruit mixture to the mawa. Add the powdered cardamom. Mix thoroughly, then take gas off. From the dough, make tiny, thin chapattis. Clean and grease a chandrakala mould.
On one side, add some filling, then cover and press. oven to 175 degrees Fahrenheit. On a baking sheet, arrange the gujiya and chandrakala. They need 15 minutes of baking. Remove, top with 1 teaspoon honey and pistachios, and serve.
Shrikhand with Honey and Nuts.
How to prepare honey and nut shrikhand is as follows:
Ingredients:
One kilogramme of low-fat yoghurt, six tablespoons of honey (preferably jamun honey), three tablespoons of your favourite nuts (pistachios and almonds), a few saffron threads, and a few crushed cardamom seeds
Put two large square cheesecloths in a big dish first. Then, after spreading yoghurt over the cheesecloth, collect the loose ends and tie them to create a pouch. Drain the yoghurt into a bowl by hanging the pouch from the faucet above your sink. Untie the pouch after around 4 hours, then scoop the yoghurt into a medium bowl when it has drained. Just add honey and nuts to this mixture to create a delightful traditional Indian Holi dessert dish. For a richer flavour, you can also add cardamom and saffron to this honey dish.
Furthermore, use a wooden spoon to fully mix the mixture you just created. Before serving chilled, cover it and allow it to chill in the refrigerator for at least two hours.
Balushahi dipped in honey
What makes Balushahi even more delectable? adding honey to it!
Ingredients:
Honey for dipping (preferably Himalayan multi-Floral), 2 tbsp yoghurt, 1 tbsp sugar, 1/2 tbsp baking soda, and 1 cup all-purpose flour
All the ingredients, excluding the ghee and honey, should be combined to produce this Holi Honey Indian Dessert. Make a smooth, fluffy dough next, and then divide it into equal portions. Then, cook the balushahis in the medium-hot ghee until they are golden brown.To finish this honey dish, dip them in honey until it completely covers them.
Honey Gulab Jamun
Ingredients:
1/2 cup (75g) self-raising flour, 1/4 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/4 cup (60ml) milk, and 1 cup (150g) full-cream milk powder
Deep-frying with vegetable oil
To serve, pistachio nuts should be finely minced.
saffron honey syrup
3 bruised cardamom pods, 1 cinnamon stick, 1 cup (250 ml) boiling water, 1/2 tsp saffron threads, 1/2 cup (100 g) caster sugar
Sheesham honey, preferably 1/2 cup (125 ml),
method
It is always a good idea to prepare Gulab jamun a day in advance and soak them in syrup for the entire night. Now, this honey recipe is primarily made up of the following 4 components:
sugaring up
Make the Gulab jamun syrup first in order to prepare this traditional Indian Holi treat. Saffron and water should be combined in a saucepan to make the same. After that, leave the mixture alone for 5 minutes so that it may set. Add sugar, cardamom, and cinnamon after that, and then cook the syrup gently. For 1-2 minutes, keep swirling until the sugar melts. Then, add Acacia Honey and blend by stirring. Bring to a simmer and cook for 5 minutes, stirring regularly, or until syrup slightly thickens.
Combine
Make a well in the centre of a different bowl and add the milk powder, flour, baking powder, cinnamon, and cardamom. Fill the well with milk and cream, then mix until a soft, slightly sticky dough comes together.
Cook and roll
Make balls out of heaping teaspoonfuls of dough and arrange them on a platter. In a saucepan, heat enough oil to 170°C over medium-high heat. Next, add a quarter of the dumplings to the hot oil and cook, stirring periodically, for 2–3 minutes, or until golden brown and well cooked. Transfer to a plate covered in paper towels using a slotted spoon. Continue making this Holi honey Indian dessert by performing the same steps three more times using the leftover dumplings.
sup and serve
The dumplings should soak in the syrup for 30 minutes after being placed in it. Divide the serving bowls evenly. Finally, garnish this delectable honey dessert with pistachios before serving.
Honey Kaju Katli
During Holi, who can resist Kaju Katli? Here’s how to succeed:
Ingredients:
Cashews, two cups
1 mug of honey (preferrably Tulsi honey)
4 tablespoons of ghee Process
Start by simply roasting the cashews at room temperature before making the honey. The cashews should then be ground into a fine powder before being added to the pan once more to roast at a low temperature. The cashew powder should be combined properly with honey. As the cashew paste thickens and begins to fold at the sides, keep stirring it. Then, put the cashew mixture on a dish that has been prepared with ghee. cool for ten to fifteen minutes. After the mixture has cooled, cut it into the desired form.
