Sweets are a must-have in all Indian festivals and what better way to indulge in the temptation than preparing it the healthy way. And when we talk of Holi- the festival of colours, it becomes imperative to savour in some traditional delights. This Holi, welcome spring with a myriad of colors and nutty delicacies that is sure to leave a long-lasting impact on your near and dear ones.
California walnuts recommends yummy sweets that you can prepare for your loved ones this year, with a touch of added nutrition, thanks to the presence of walnuts. Just a handful of walnuts (28 grams) offer natural, wholesome, plant-based nutrition that includes 4 grams of protein, 2 grams of fiber, and 2.5 grams of omega-3 ALA. Try out these amazing Holi delicacies and make your Holi more colourful.
California Walnut Gujiya
Ingredients
For the dough
- 1 cup maida/all purpose flour
- 1 tablespoon sooji (Semolina)
- 1/8 teaspoon baking soda
- 1/4 cup unsalted butter
- 1/4 cup desiccated coconut
- 1 cup khoya
- 2 cup chopped California walnuts
- 1/4 cup superfine sugar
- 2 tablespoon milk
- 2 teaspoon green cardamom powder
- 1 teaspoon saffron strands
Sugar syrup optional
- 1/2 cup sugar
- 4 tablespoon water
- 1/4 -1/2 teaspoon green cardamom powder
- 1 teaspoon rose water
- Few pieces of saffron strands
Preparations
- For the gujiya dough, In a big bowl combine all the ingredients listed under ‘For The Dough’.
- Take lukewarm water and knead soft pliable dough.
- Cover the dough and let it rest for 30 mins.
- For the filling, in a heavy bottom pan, add khoya, dry coconut and toast them on low heat for 15 mins. When the mixture turns light brown in color, add saffron strand. Mix and take it off the flame.
- In a separate pan add California walnuts and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool off completely. Grind them in a coffee grinder until it turns into a fine powder.
- Add this nutty mixture to the khoya mixture along with sugar and milk. Mix until everything is well- blended.
- For the gujiya , take a small golf size ball of the dough and roll it into a thin circle. In one half, place some, gujiya mixture and fold the other half to make it into a gujiya. Apply water along the edges and seal it tight using a fork to secure the edges by making imprints of the fork.
- Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in color. The key to crispy gujiya is – patience! Gujiyas should be fried in medium hot oil for a crispy layer.
- Remove from oil and drain it on the paper towel.
- For the sugar syrup, combine all the ingredients in a pan and bring it to a boil on a medium flame. Scum will start forming on top of the liquid.
- Using a spoon, collect and discard the scum and keep boiling until the liquid is reduced and it starts to thicken.
- Lower the heat, dip a spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger, it means that it is about to reach its first string consistency.
- Dip each gujiya in this syrup for 2-3 mins and set it on a clean plate.
- Garnish with chopped California walnuts and serve.
Walnut Lauki Halwa – Kumar Nachiket
Ingredients
- 1 Lauki/Bottle Gourd
- 400 ml milk
- 3 tablespoon ghee
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- 1/2 cup, crushed California walnuts
- 1 teaspoon keora water
Preparation: 1. In a pan, heat 3 tablespoon ghee and add grated lauki and cook till it just starts to change colour, approx. 15 mins 2. Add equal parts of milk and cook it together till it reduces and mixes with the lauki completely. 3. Add sugar and cardamom powder. Cook till the sugar dissolves completely. 4. Add crushed California walnuts and cook for 2-3 mins. 5. Add keora water and give it a final mix. Serve Hot.
California Walnut Malpua – Hemasri Subramanian
Ingredients
For Malpua Batter
- 1 cup all-purpose flour/maida
- 3 teaspoon unsweetened khoa/mawa
- 1 teaspoon fennel seeds
- Water
For Sugar syrup
- 1 cup water
- 1 cup sugar
- 2 teaspoon milk
- 1/4 teaspoon cardamom powder
For Frying
- Oil/ghee
For Rabri
- 1-liter milk
- 1/4 cup sugar
- 1/4 teaspoon cardamom powder
- A pinch of saffron
- California walnuts
Preparation:
Malpua Batter
- Mix all-purpose flour/maida and unsweetened khoa/mawa, then add fennel seeds and to it mix.
- Gradually add water and mix to a thick flowing batter.
- Ferment the batter for 12 hours.
Sugar syrup
- Boil water and add sugar and cardamom pods to it.
- Stir it until the sugar dissolves, then let it boil for another 5 mins on medium flame.
- Keep the sugar syrup aside
Rabri
- Heat a thick-bottomed pot with the milk. Keep the flame on medium-low and continuously stir the milk
- Once the milk reduces to half, add the sugar, cardamom powder, and saffron strands, mix well.
- Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.
- The rabri is done.
Malpua
- Heat oil in a wide pan.
- Gently pour the fermented batter. Flip them and fry till it turns crisp and golden in color. Now add the fried malpua to the sugar syrup.
- Soak in sugar syrup for 2 minutes.
- Serve the malpua with rabri, chopped walnuts, and saffron.