Holi is complete without delicious food.

Food blogger Siddhi Panchal of Cooking With Siddhi shares her recipes for malpua and thandai.

Malpua 

Ingredients

• 1 cup milk
• 1 cup sugar
• ½ cup all purpose flour
• ⅓  cup milk powder
• 2 tbsp sooji
• ¼ tsp cardamon powder
• Strands of kesar
• Pistachio and almond flakes for the garnish

Method

For the batter

• In a bowl add all purpose flour along with milk powder, sooji, green cardamom powder and mix these dry ingredients well.
• Add milk in small batches to make a smooth semi thick batter. Set it aside for 4-5 hours. In case you want to make the dish instantly, you can add Eno and set it aside for 1 to 1.5 hours.

For the sugar syrup

• After the set time, take a pan and place it on the stove.
• Add sugar and one cup water to it.
• Keep stirring continuously so that the sugar melts completely. Cook on medium flame for 8-10 minutes, stirring occasionally.
• Add kesar and check the thickness of the sugar syrup.
• Once you achieve the desired consistency, switch off the flame.

Frying the malpuas

• In a deep bottom pan heat oil. Stir the batter and pour a spoonful of it directly into the pan. Let it cook for a minute on low flame.
• Flip the malpua over. Cook on the low medium flame until light golden.
• Take it out on a plate and dip it in the sugar syrup. Let it soak in the syrup for two minutes.
• Garnish the malpuas with pistachio and almond flakes.

Thandai

Ingredients

• 1 and ¼ cup sugar
• ⅓  cup cashew
• ⅓  cup pistachio
• ⅓  almonds, peeled
• ¼ cup saunf
• ¼ cup mask melon seeds
• 1 tbsp cardamom
• ½ tbsp black pepper
• ¼ tsp nutmeg
• ¼ tsp saffron
• 500 ml milk

Method

• In a steel utensil pour milk and let it come to a boil on a low flame.
• For the masala, in a grinding jar, add almonds, pistachio, cashew, muskmelon seeds, saunf, cardamom seeds and black pepper and coarsely grind them.
• Grind it in pauses for a few seconds, remove lid and with help of spoon mix it. Repeat the process.
• Once you have a coarse mixture, add sugar, nutmeg, kesar and grind it. The masala is ready. You can store it in an airtight container in the fridge.
• When the milk boils, add 3 tbsp masala and mix well. On a medium flame, stir continuously and cook for a minute. After a minute the mixture will thicken. You can now turn off the flame.
• Cool in room temperature and refrigerate it.
• Garnish with pistachio and kesar. Serve chilled.