Delightful Holi Recipes: Saffron Rabri & Sangri Kofta Curry To Wow Your Guests
Delightful Holi Recipes: Saffron Rabri & Sangri Kofta Curry to Wow Your Guests!
Delightful Holi Recipes: Elevate your Holi celebration with delectable saffron rabri and sangri kofta curry recipes! Learn how to make these mouthwatering dishes easily at home.
Get ready to impress your guests! Make tasty saffron rabri and sangri kofta curry on Holi, people will not get tired of praising after eating it.
The festival of Holi is known not only for its colorful gulal but also for its delicious dishes.
On this occasion, various types of dishes are prepared in everyone’s homes, the joy of eating which is very difficult to express in words.
Therefore, today we are also going to tell you the recipes of some such delicious dishes, which will double the sweetness of your Holi.
Today we are going to tell you the method of making very special saffron rabri, sangri kofta sabzi, and jhal muri. Let us know how you can make these easily at your home.
Delightful Holi Recipes: Saffron Rabdi.
Material:
2-liter milk.
½ cup sugar.
Pistachios (finely chopped).
¼ teaspoon cardamom powder.
Almonds (finely chopped).
5-6 saffron threads.
Method:
Pour milk into a large pan and heat it. Reduce the gas when the milk reaches a boiling point.
When the cream starts appearing on top of the milk, keep stirring it with a ladle on one side of the pan.
After some time, a layer of cream will appear on the milk, keep doing the same with it and repeat this till ⅓ of the milk is left.
The cream collected at the edge will dry up and become dry.
When ⅓ of the milk is left and it starts thickening, add sugar, saffron, and chopped pistachios and almonds.
After this, add the cream collected on the edge of the pan to the milk and stir a little. Keep in mind that the cream scraper should not completely mix with the milk.
After this, turn off the gas take out the rabri in a vessel, and keep it in the refrigerator to cool.
After 3 hours, serve chilled Rabdi and enjoy.
If you store it properly in the refrigerator, it can be eaten for three days.
Jaisalmer’s lost sangria kofta vegetable.
Material:
100 grams sangria.
Gram flour.
Oil.
½ tsp red chilli powder.
1 teaspoon turmeric powder.
2 chopped green chillies.
1 teaspoon ginger paste.
1 teaspoon coriander.
1 teaspoon garam masala.
2 tomatoes.
1 pinch asafoetida.
Cumin.
½ curd.
Method:
Boil sangri in water and mash it well.
Add gram flour, red chili powder, salt, chopped green chilies, ginger paste, coriander, and hot masala to the mashed sangria and mix well.
Now apply some oil on your palm make small round balls from the kofta mixture and keep them on a plate.
After this, heat oil in the pan, when the oil becomes hot, fry the koftas in it till they become golden brown.
When the koftas are fried, keep them on tissue paper on a plate so that the extra oil drains out.
Now pour oil again in the pan and add cumin seeds and asafoetida to it.
After this, add blended tomatoes to it and let it cook for some time.
When the tomatoes are cooked, add red chili powder and curd to it.
After this, slowly add the koftas to it and also add garam masala.
After a few minutes, turn off the gas and garnish it with coriander leaves.
Sangri Kofta curry is ready to be served.
Jhal Muri.
Material:
200 grams of puffed rice.
1 onion.
2 tomatoes.
10 grams roasted gram.
20 grams chana jor garam.
½ tsp cumin powder.
½ tsp chaat masala.
1 teaspoon mustard oil.
1 green chilli.
20 grams of peanuts.
Salt as per taste.
20 grams of roasted peanuts.
Lemon juice.
1 teaspoon red chili powder.
1 teaspoon coriander chutney.
Green coriander.
20 grams sev.
Method:
Finely chop onion, tomato, green coriander, and green chili.
After this, mix all the ingredients well.
Finally, add coriander leaves and lemon juice and serve.
