In this edition of our series on festive recipes, we bring to you a few gems from the chefs at ITC Maurya and ITC Rajputana.
Recipes by Chef Gaurav Singh, Executive Sous Chef, ITC Maurya, New Delhi
Bajra Aur Gulab Churma
Bajra atta – 60 gms
Desi Gulab – 10 gms
Ghee – 80 gms
Elaichi Powder – 1 gms
Cashew – 5 gms
Bura Sugar – 50 gms
Pistachios – 2 gms
Almonds – 3 gmsMethod
Knead the bajra atta with water and little ghee.
Make roundels and deep fry the same.
Cool it down and grind it coarsely.
Add sugar, cashew and elaichi powder. Finely julienne the rose petals, and mix with the churma.
Serve garnished with pista and almond slivers.
Baked Gulab Jamun
Khoya – 200 gms
Maida – 30 gms
Paneer – 30 gms
Sugar – 50 gms
Milk – 40 gms
Ghee – 40 gms
Pista – 3 gms
Saffron – 0.25 gmsMethod
Grate half khoya & paneer finely add in maida. Knead it throughly to make a compound paste.
Make roundels and fry in desi ghee.
Remove when golden brown and put it in a thin sugar syrup.
Now take rest of the khoya and add milk and make rabri.
Put gulab jamun in a bowl and put rabri on top.
Bake it well and add pista and saffron on top as garnish.
Recipes by Chef Parul Kapoor, Executive Chef, ITC Rajputana, Jaipur
Khumb ki Galouti
Button mushroom – 400 gms
Brown onion – 10 gms
Onion slice – 20 gms
Ginger – 15 gms
Garlic – 10 gms
Garam masala powder – 15 gms
Rose petals – 20 gms
Saffron water – 10 gms
Salt – 5 gms
Roasted chana dal – 40 gms
Javitri elaichi powder – 15 gms
Ghee – 80 gmsMethod
Heat ghee in a copper lagan.
Add ginger, onion, garlic, and roasted chana dal, and roast.
Add sliced mushrooms, salt and rose petals and cook till mushroom tenderises.
Add garam masala, brown onion, saffron water, and javitri elaichi powder.
Mix together and cook for a while.
Cool and ground the mixture into a smooth paste.
Make small kebabs of 25gms each and serve with Ulte Tawa ka Parantha and Akhrot Chutney.
Sugar – 40 gms
Besan – 250 gms
Milk – 400 gms
Desi ghee – 200 gms
Elaichi powder – 8 gms
Pista – 30 gmsMethod
Heat ghee in a kadhai.
Heat sugar with equal amount of water in a lagan and add saffron.
Mix together besan and milk in a utensil and strain in hot ghee through a jhar strainer.
Fry the boondi till they attain chocolate brown colour.
Dip the boondi in the sugar syrup.
Strain the boondi out of the syrup and add elaichi powder.
Make laddoos of 40gms each and garnish with pista.