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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

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Fusion

Course : Dessert

Allergy Information

  • - NA

Recipe Notes

Don't over cook the mousse with thandai powder.

Tags

  • #HoliRecipe
  • #Contest164
Ingredients

Ingredients For Zashaan- E- Holi Recipe

Methods
  • 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.

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