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Zashaan- E- Holi Recipe

Dethi 's one of the most important festival is Holi. So this holi make your plate more colorful . Rooh Afza ,Thandai and Chikki is important in this festival. So here I try to fusion all of this in my plate. There are 3 Important step in this recipe. 1. Jaggery Thandai Mousse 2. Rooh Afza Rabdi 3. Peanut Chikki

Prep time:
20mins

cook time:
30mins

serves:
2-3

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boiled milk 4 cup

boiled milk

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Thandai powder 4 tbsp

Thandai powder

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Pure Raw Peanut Kernel with Skin 1 cup

Pure Raw Peanut Kernel with Skin

Description

Pure Raw Peanut Kernel with Skin are oval shaped seeds that consist of two off-white lobes, ...

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Rooh Afza 2 tbsp

Rooh Afza

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Pomegranate Juice 1/2 cup

Pomegranate Juice

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Cornflour powder 1 tbsp

Cornflour powder

Description

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NestleMilkmaid 1 cup

NestleMilkmaid

Description

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Jaggery Powder 1 cup

Jaggery Powder

Description

Jaggery Powder is derived from raw sugarcane without using any harsh chemicals.

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Details

Vegetarian

Level : Moderate

Cuisine : Fusion

Course : Dessert

Allergy Information

- NA

Recipe Notes

Don't over cook the mousse with thandai powder.

Ingredients For Zashaan- E- Holi Recipe

Milk boiled 4 cup

boiled milk

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Readymade Thandai powder 4 tbsp

Thandai powder

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Pure Raw Peanut Kernel with Skin 1 cup

Peanuts

Description

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Roohafza 2 tbsp

Rooh Afza

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Pomegranate Juice as required for colour 1/2 cup

Pomegranate Juice

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Cornflour powder 1 tbsp

Maize Starch

Description

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Milkmaid (Nestle) 1 cup

NestleMilkmaid

Description

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3 tablespoons jaggery powder 1 cup

Jaggery Powder

Description

Jaggery Powder is derived from raw sugarcane without using any harsh chemicals.

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Methods

How to make Zashaan- E- Holi Recipe

1. First boil the milk . Make it half . Now add jaggery. When it more thicken add corn flour and milkmaid make more thicker.
2. Add thandai powder. Turn off the gas . Put it in silicon mold. Set for 3-4 hours in fridge.
3. Your Jaggery Pudding is ready.
4. In a pan, add milk, milkmaid, Boil and reduce in one cup . Add roohafza and pomegranate juice.
5. Make it thicker . When it make like a creamy sauce turn of the gas. Your Rooh Afza Rabdi is ready .
6. In a pan first melted the jaggery . when it boiled turn of the gas . Add peanut in it . In a plate add some oil.
7. Cool down completely. Now break it little pieces. Your Peanut Chikki is ready.