<h2>Bhang Peda</h2>
Serves: 4-5 Preparation time: 10 minutes Cooking time: 25-30 minutes
Ingredients 2 tbsp. bhang powder 1 cup mawa (Khoya) &frac12; cup Sugar 2 tbsp. Pistachios &frac12; cup Ghee
Methods Heat ghee in a frying pan, add the mawa and sugar and knead till the sugar mixed completely. Add the bhang powder and pistachios and make cool this mixture. When it&rsquo;s cold make coin shape peda of this mixture. Refrigerate for 2-3 hours.
<h2>Kesari gujiya</h2>
Serves: 4-5 Preparation time: 15 minutes Cooking time: 30-35 minutes
Ingredients
For The Dough 2 cups plain flour (Maida) 1/4 cup semolina (rava) 5 tbsp. ghee 1/4 cup milk 1 gm tsp. saffron
For The Stuffing 2 tbsp. ghee 1 1/4 cups sugar 1/2 grated mawa (khoya) 1/2 cup desiccated coconut 1/4 cup chopped pistachio 1/4 cup chopped almond 1 tsp. cardamom (elaichi) powder
Method For the dough In a mixing bowl, add maida,suji and ghee and mix well. Add milk with saffron and knead the dough till hard dough. Keep aside covered for 5-10 minutes.
For the stuffing Heat the ghee in a pan, add mawa and all nuts and mix well. Add the sugar and cook for 6-7 minutes, add the cardamom and coconut and mix well and stir for another 3-4 minutes and turn off the flame. Transfer this mixture in the bowl and keep aside.
For making gujiya Make round size dough sheet with the help of a round cutter. Place the stuffing as a shape of the round dough sheet. Make a half moon shape and turn the edges of the sheet to lock the both the side.
If you want deep fried or Bake in a preheated the oven at 180 c for 10 minutes.
Recipes by chef Kamlesh Rawat, 180 Degrees Restaurant, Radisson, Goregaon, Mumbai
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Here are the holi recipes by chef Kamlesh Rawat, 180 Degrees Restaurant

Holi recipes to make at home: Bhang Peda and Kesari Gujiya

Bhang Peda

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Home / Mumbai-guide / Mumbai Food / Article / Holi recipes to make at home: Bhang Peda and Kesari Gujiya