As the country celebrates auspicious festivals, gudi padwa and Ugadi, exhilaration and vibrancy can be felt everywhere.this day is traditional new year In addition to Maharashtra, there are also states like Andhra Pradesh, Telangana, and Karnataka.
gudi padwa It is a spring festival held by holding up colorful poles. Goodisalso by making it beautiful rangoli outside of home, is considered a symbol of victory and good fortune. People gather on this day to enjoy traditional sweets and sweets. Participate in cultural programs and performances.
Ugadi It is also celebrated to usher in the colorful spring season, when families clean their homes, wear new clothes, and prepare special dishes. Both festivals bring families together to offer heartfelt prayers and celebrate this joyful occasion.
To commemorate these important festivals, ITC Foods shares some special recipes that you can easily make at home.
gudi padwa recipe
Atta Keel
material
*1/2 cup of atta
*1/4 cup almonds
*1/4 cup ghee
*1L milk
*1/4 cup sugar
*Crush 2 cardamom pods
*A few sprigs of saffron
*Nuts and raisins – to your taste
Method
* Heat a kadai and add ghee and atta.
*Roast the atta until it becomes fragrant and begins to turn golden brown.
*Roughly chop the almonds and add to the atta. roast the mixture for a few people A few more minutes.
*Add milk, sugar, cardamom powder, and saffron.
*Stir for about 5 minutes and turn off the heat.
*Serve warm with roasted nuts or raisins on top (optional).
Preparation time: 30 minutes
Number of people: 4 people
plan Poly
material
*2 cups of channa dal
*2 and 1/4 cups powdered jaggery (full sugar)
*2-4 green cardamom
*5 cups of water
*2 cups of atta
*1 cup of lukewarm water
*1/2 cup oil
*1/4 teaspoon salt
Method
*Soak the dal in water for about an hour. Add dal and water to a large pot; Cardamom, bring to a boil. When the sides of the dal start to crack and become soft to the touch, turn off the heat.
* Drain in a colander and keep the water and dal separate.
*Place the potatoes and water in a thick-bottomed pot. Bring to a boil over medium heat. Test whether the consistency of the ball has been reached. Add a little syrup to a bowl of cold water. If you touch it with your finger and roll it slowly, if it’s runny, it’s not done. It’s OK if the syrup forms a soft ball. Filter the hot paste through a metal filter to remove fine sand.
*Add the drained dal and jaggery together and cook until the water evaporates. Let it cool and then grind it in a processor. Let’s set it aside. Using the dough blade in the processor, add the flour, salt, and 2 teaspoons of the oil. Pulse 3 times.
*Then add 3/4 water to 1 cup and turn it on to make a sticky smooth paste.of The consistency should be elastic (like soft chewing gum).
*Then add 1/2 cup oil and finish with 3-5 quick pulses. Let’s set it aside.
*You can do the following The whole process is done by handTo get the same elasticity, you need to knead it with oiled hands for a very long time, for example, 15 minutes.
*Remove the bean paste dough. Form a medium lemon-sized ball and place on a plate.
*Take the cover dough, grease your hands (dip them in oil), take out small lemon-sized balls and flatten them like cookies on the greased paper.
*Place the sweet filling dough in the center. Start overlapping the edges by pulling the cover over this from the edges, around the perimeter, and towards the center. If this is your first time, hold it with your other hand until you get used to it.
*Cover the filling completely. Tuck the excess cover fabric into the top center to form an indentation.
*Dip these white dumplings in a little oil.invert Turn the sealed pit face down.and Pat lightly with oiled hands to evenly flatten it like a flatbread.
*If you like, you can spread a plastic sheet over the oil dumplings and roll them with a rolling pin.
*Use a flatbread pan and heat over medium heat. When it starts to smoke, gently and quickly flip the oiled paper over the pan. Peel off the paper from edge to edge. Let’s cook on low heat.
*Lift the edges slightly and if they are golden brown, quickly and gently flip them over. Cook the other side in the same way.
*Warm, soft, and delicious puran poli is ready.
Preparation time: 120 minutes
Number of people: 2 people
ugadi recipes
Whole grain ovatu
material
*2 cups of channa dal
*2 and 1/4 cups powdered jaggery (full sugar)
*2-4 green cardamom
*5 cups of water
*2 cups of atta
*1 cup of lukewarm water
*1/2 cup oil
*1/4 teaspoon salt
Method
*Soak the dal in water for about an hour. In a large pot, bring the dal, water and cardamom to a boil. When the sides of the dal start to crack and become soft to the touch, turn off the heat.
* Drain in a colander and keep the water and dal separate.
*Place the potatoes and water in a thick-bottomed pot. Bring to a boil over medium heat. Test whether the consistency of the ball has been reached.add a little syrup bowl of cold water.
*If you touch it with your fingers and roll it slowly, it is not finished if it becomes liquid.If it’s syrup Form a softball, we’ll be fine. Filter the hot paste through a metal filter to remove fine sand.
*Add the drained dal and jaggery together and cook until the water evaporates.Let me Cool and grind in a processor. Let’s set it aside. In the processor, using the dough blade, flour, salt and 2 tsp oil. Pulse 3 times.
*Then add 3/4 water to 1 cup and turn it on to make a sticky smooth paste.of The consistency should be elastic (like soft chewing gum).
*Then add 1/2 cup oil and finish with 3-5 quick pulses. Let’s set it aside.
*You can also do the whole process by hand, but to get the same elasticity you need to knead it with oiled hands for a very long time, say 15 minutes.
*Remove the bean paste dough. Form a medium lemon-sized ball and place on a plate.
*Take the cover fabric, soak your hands in oil and take out a small lemon In a large bowl and on oiled paper, flatten it Make it look like a cookie.
*Place the sweet filling dough in the center. Pull the cover over this from the edge, Start stacking the edges on top of each other, working from the periphery to the center. using your other hand, If this is your first time, wait until you get the hang of it.
*Cover the filling completely. Tuck the excess cover fabric into the top center. form a hole.
*Dip these white dumplings in a little oil. Turn the sealed pit over and pat it dry. Flatten it with oiled hands to make it look like a flatbread.
*You can also place a plastic sheet on top of the oil dumplings and roll them. Please pin it if you like.
*Use a flatbread pan and heat over medium heat. When smoke starts to appear, gently Immediately invert the oiled paper over the pan. Peel off the paper from edge to edge. other. Let’s cook on low heat.
*Lift the edges slightly and if they are golden brown, quickly and gently flip them over.please cook it The same goes for the other side.
*Warm and soft whole grain side dishes are ready!
Preparation time: 120 minutes
Number of people: 2 people
ragi flower burfi
material
*1 cup of ragi flour
*2 cups grated fresh coconut
*2 cups chopped jaggery
*3/4 cup ghee
*1 teaspoon cardamom powder
*3 tablespoons Almond Silver
Method
*Dry roast the ragi flour in a tava for 3-4 minutes.
*Add 1/2 cup ghee and roast for 2-3 minutes. Set it aside.
*Heat 1/4 ghee, add coconut and roast until browned. golden brown. Set it aside.
*Put the jaggery in a kadai, add 1 cup of water and boil until it becomes slightly thick.
*Add roasted ragi flour, coconut, cardamom powder, 2 tbsp almond silver and mix well.
*Remove onto a greased plate and cut into desired shapes with a knife.
*Garnish with almond slices and serve or store in an airtight container.
Preparation time: 15 minutes
Number of people: 25
Gavvar
material
*Butter 50g
*25g powdered sugar
*1/4 teaspoon baking soda
*Egg white
*1 cup of atta
*1 cup vanilla essence
*1 teaspoon salt
Method
*Mix the room temperature butter and powdered sugar well.
*Add egg white and mix well.
*Add vanilla essence, salt, and baking soda and mix well.
*Add atta and mix.
*addition tree green color Cocoa powder on the stems.
*Transfer to a piping bag and form into a tree shape on a cookie sheet.
*Bake at 170℃ for 15 minutes.
*Please leave it until it cools down.
Preparation time: 30 minutes
Servings: 4-5 people
