Holi Special – Fusion Half Moon Delight

Aviatorsbuzz - Holi Recipes

Ingredients:

For the outer dough covering :

  • Atta – 1/2 cup
  • Maida – 1/2 cup
  • Salt & baking powder – A small pinch
  • Ghee – 1 tsp
  • Powdered sugar – 1 tsp 
  • Green elaichi powder – 1/4 tsp
  • Warm milk – As needed to make a firm dough, cover and rest for 15-20 mins

For the filling :

  • Gajar halwa – 1/2 cup
  • Mava pedha – 2 to 3 crumbled
  • Choco chips – 1 tbsp
  • Rabdi or vanilla flavoured custard or mix fruit jam – 1 to 2 tbsp
  • Mix all the above well into a nice stuffing for the desi mithai
  • Oil/ghee for frying – As required

For toppings/serving:

  • Cherries/chocolate sauce/ saffron pista rabdi/chocolate basundi/chilled shots of thandai

Method: 

  • Prepare the elements for this fusion desi sweet for Holi.
  • Roll out the rested dough into a large thin round chapati, using a cutter to cut out rounds.
  • Place the mixed stuffing using a teaspoon on one side of each round cut out, apply a little maida-water paste to seal the edges and close each of them to get the half-moon shapes, ideally use a fork as well to pinch the ends together.
  • Heat up oil/ghee and deep fry the sweet until lightly golden brown on both sides, turning them occasionally.
  • Remove and drain excess oil/fat and dust them with a little cinnamon-brown sugar or top with chocolate sauce and serve with the choice of accompaniments as desired.

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Dr. Kaviraj Khialani - Master Chef
A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".