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HOLI NEST RECIPE(Combined Swad and Aroma Of Holi Festival).

India’s colorful festival is around the corner and is famous for its Thandai drink and lip-smacking dessert recipes. No Holi party or get-together is complete without Thandai; Holi and Thandai are like a match made in heaven. Therefore, this year, I intend to surprise my guests with a delicious twist. MY OWN RECIPE For This Holi: NO CHINI ONLY WITH MILKMAID BASE LAYER : GULKAND SIMAI KHEER & Cookies (For Crunch) MIDDLE LAYER : THANDAI ICE CREAM TOP LAYER : CHOCOLATE MILKMAID MITHA PAAN. May God bless you with joy and prosperity on this auspicious day. Wishing you and your loved ones a very colourful Holi!

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 1hrs 30mins
  • serves:
  • 4

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Details

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Tags

  • #HoliRecipe
  • #Contest164
Ingredients

Ingredients For HOLI NEST RECIPE(Combined Swad and Aroma Of Holi Festival).

Methods
  • 1. FOR GULKAND SIMAIYA
  • 2. To begin making the Gulkand Seviyan Kheer Recipe in a saucepan bring the milk to a rolling boil.
  • 3. Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half its quantity. This process will take a good 20 minutes.
  • 4. Ensure the milk is stirred occasionally to prevent the bottom of the pan burning the milk. It is also always a good idea to keep a ladle inside the milk container.
  • 5. Once the milk is reduced, add the cardamom powder, and a few strands of saffron.
  • 6. Next, to this add the gulkand and mix vigorously until it melts and comes together along with the milk.
  • 7. Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, add MILKMAID to suit your taste.
  • 8. Since the gulkand is already packed with the rose flavour, depending on how strong or mild you prefer, add the rose water, according to how aromatic you like the gulkand kheer to be
  • 9. Turn off the heat, transfer the Gulkand kheer to a serving bowl and garnish with some crushed pistachios and dry rose petals.
  • 10. FOR THANDAI ICE CREAM
  • 11. Using a stand mixer fitted with wire hook attachment, whip the cold whipping cream on medium/ high speed until soft peaks form (about 2- 4 mins).
  • 12. Turn off the stand mixer and add in the condensed milk, salt, and half a cup of Thandai masala powder.
  • 13. Turn on the stand mixer to high and whisk until the mixture is thick, fluffy, and forms stiff peaks (about another 2-3 mins). Turn off and take the bowl out.
  • 14. Transfer this fluffy thandai ice cream mixture into a freezer-safe, airtight ice-cream container with lid, or use your bread or loaf pan.
  • 15. Sprinkle a table spoon of thandai masala and drizzle 1 tablespoon of saffron milk. Using the back of your spoon make swirls. This is optional and just helps get that saffron streaks throughout the icecream.
  • 16. Garnish with the remaining 1 tablespoon of saffron milk on top followed by some more sprinkle of thandai masala, sliced nuts (almonds and pistachios), and dried rose petals.
  • 17. Close the lid airtight or seal air tight with cling wrap and immediately transfer to the freezer. Freeze for a minimum of 8 hours or overnight before eating.
  • 18. FOR CHOCOLATE MEETHA PAN
  • 19. Start by preparing the paan leaves. Fold it and then cut it from the bottom at an angle to remove the stalk.
  • 20. Now place the paan on a flat surface. Add 1/2 teaspoon hazelnut spread on the leaf and then using your fingers, spread the hazelnut spread over the paan leaf.
  • 21. Now add 1/4 teaspoon of green and 1/4 teaspoon of red tutti frutti on the paan.
  • 22. Top with 1/4 teaspoon each of FENAL SEEDS and mukhwas AND Peppermint AND MISHRI. Also add 3-4 chocolate chips.
  • 23. And finally with 1 teaspoon of gulkand. You can reduce this amount of gulkand to your taste. The filling is now done, it’s time to fold the paan
  • 24. Take the right hand cut side of the paan and fold it over
  • 25. To seal the paan, insert a toothpick inside it and poke it into the center of the paan. Make all paans similarly. Once all paans are done, it’s time to melt the chocolate.
  • 26. Melt the chocolate wafers using a double boiler method or microwave. I used a double boiler method where I took few inches of water in a pan and let it simmer. Place a glass bowl with chocolate wafers on top of the pan, making sure the bottom of the glass bowl doesn’t touch the water.
  • 27. Let water simmer (no boiling) and the chocolate melt.
  • 28. Once the chocolate is melted and smooth, dip one side of the pan into the melted chocolate and rotate to coat it from all sides. Do same with all the prepared paan.
  • 29. NOW FINAL STEP : ASSEMBLY :
  • 30. Now Take your serving Plate and add Gulkand Simai...BASE LAYER : ADD Biscuit FOR CRUNCH AND THEN Press the simai Kheer (shaped it like a Bird Nest ).Add a generous layer of Thandai Icecream on top of the Gulkand Simai layer. And finish it off with a Chocolate Meetha Paan. Garnish with Edible Flowers, Microgreens and Silver VarK
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