No matter what the circumstances, festivals are part of our lives and during such times it’s also a welcomed distraction. And speaking of festivals, Gudi Padwa is here! We are sure you have amazing memories of celebrating this Marathi New Year with friends and family. But this time, it’s better to celebrate with people already present at home. And instead of going out and buying supplies for the ceremony, why not whip up some delicious dishes. Here are some of our favourite homemade Gudi Padwa recipes.
Chef Karann Talwar, Kitchen Kraft Luxury Catering, New Delhi
|All-purpose flour||200 gm|
|Urad dal pithi||50gm|
|vegetable oil||2 teaspoons|
|Additional vegetable oil or canola oil||1 ltr|
- Freeze 18 Oreo cookies for about an hour.
- Fill a heavy cooking pot with 2-3 inches of cooking oil and heat to 200°c.
- Combine all-purpose flour, urad dal pithi, water, and 2 teaspoons vegetable oil in a large bowl and whisk until smooth. Keep it aside in a warm place for 24 hrs.
- Dip a cookie in the mixture and completely cover it so you can’t see through the batter.
- Carefully drop the coated cookie(s) in the hot oil and fry on each side just until golden brown.
- Remove cookie from oil with tongs and dip in warm sugar syrup.
- Serve with warm. ENJOY
Chef’s Notes: We used Double Stuff Oreos for this recipe but feel free to experiment with your favorite Oreo variation!
Maharaj Jodharam Choudhary, Khandani Rajdhani
|Full fat milk||2 Ltr|
(reduce by another tbsp)
|Cardamom powder||1/2 tsp|
|Saffron||7-8 strands |
(soaked in 2 tbsps of warm milk)
|Almonds||7-8, blanched and peeled|
- Sliver the blanched almonds, chop the pistachios and set aside.
- Boil milk in a large heavy-bottomed wide vessel on high flame. Once it comes to a boil, reduce the flame to low and allow to simmer for 12-15 minutes, stirring in intervals of 2-3 minutes.
- Add sugar. keep stirring constantly.
- Allow the milk to simmer till it has thickened and has reduced the quantity to half.
- Add cardamom powder.
- Cook for a few minutes and allow it to cool.
- Garnish with almonds and pistachio. This is definitely one of the most delicious homemade Gudi Padwa recipes.
Chef Ishijyot Surri, Roti Republiic
|Hung curd||300 grams|
|Castor sugar||350 grams|
|Additional castor sugar||50 grams|
|Avocado puree||100 grams|
- Whisk the hung curd and make it smooth.
- Add sugar and whisk it until the sugar is completely dissolved.
- Now add the avocado puree and mix it well.
- Add sugar if required.
- Refrigerate it.
- Serve it chilled with Puris.
By Jagmohan Gupta, MM Mithaiwala
|Gram Flour (besan)||1 1/2 cup|
|Water||1 1/2 cup|
- Combine the sugar and water in a pan, mix well and cook on a high flame for a few minutes or till the sugar syrup is of 1 thread consistency.
- Once sugar is dissolved completely and the syrup becomes a little sticky, put off the flame and keep aside.
- In a bowl add besan and water and then add saffron, soaked ina tablespoon of water. Make sure that the batter doesn’t get too thin and no lumps are formed. In a pan then heat ghee and pour some on the besan batter.
- Stir and deep fry the boondis in the ghee gently and fry till crisp but not brown. Take out the boondi and place on a tissue to remove the excess ghee. Immerse the boondi in the ghee for a few minutes and then remove it.
- Spread the Boondis and garnish by adding Cardamom and Almonds. Mix well!
- Allow it to cool and then place it in an airtight container. VoilaMM’s famous Boondi is ready. One of the easiest homemade Gudi Padwa recipes you can try.
Sago & Peanut Paniyaram with Kaddu & Dahi Dip & Rajgira jaggery crisp
By Saveen Shetty, Consultant Chef at And It Was Called Yellow
|Ingredients (For the paniyaram)||Qty|
|Roasted peanuts||25 g|
|Shredded Curry leaf||2g|
|Chopped green chilli||2g|
|Desi ghee||25 ml|
|Ingredient (For the Roasted Kaddu Dip)||Qty|
|Roasted jeera powder||2 g|
|Deggi chilli powder||1 g|
|Ingredient (for sweet curd dip and rajgira crisp)||Qty|
|Rajgira toasted||25 g|
For the paniyaram
- Mix all the ingredients well
- Heat ghee in paniyaram mould
- Drop spoonfuls of the mixture into the mould
- Cover and cook well on a slow flame
- Spoon a little more ghee and turn them around to cook on the other side as well
- Remove when the outer part is golden and crisp
For Roasted Kaddu Dip
- Peel and boil the pumpkin till soft
- Roast in the oven for at 150* C for 8 minutes, remove it and let it cool and purée it to smooth consistency
- Mix all ingredients and keep it in a bowl.
For Sweet Curd Dip
- Mix Curd, sugar and add a pinch of salt
For the crisp
- Toast the rajgira over a slow flame and cool
- Heat jaggery till it melts and boils
- Add toasted rajgira.
- Mix well and remove onto an oiled surface and spread immediately using a spatula into a thin sheet
- Allow to cool and harden
- Make swirl of roasted pumpkin dip and sweet curd in a plate
- Place the Sago Paniyarams
- Garnish with the Rajgira crisp, fried Curry Leaves & Pomegranate.
Sweet Potato Vada
|Sweet potato (boiled and mashed)||200g|
|Grated ginger||1 tbsp|
|Chopped Green Chilli||1 tbsp|
|Crushed Peanuts||1/2 cup|
|Cumin powder||1 tsp|
|Ingredient (for stuffing)||Qty|
|Hung Curd||1 cup|
|Cumin Powder||1/2 tsp|
|Red Chilli Powder||1/2 tsp|
|Salt and Black pepper||to taste|
- Wash and Soak the Sago/Sabudana in water for 4-5hrs & strain to remove all water.
- Boil the Sweet Potato until cooked, peel and mash. Add the sweet potato to the soaked Sabudana along with peanut crushed & cumin
- powder, chopped ginger, green chilly, fresh coriander and sendha namak. Mix well to make a well-bound dough for the Vada.
- For the Stuffing mix very thick hung curd with sendha namak, cumin powder, red chilli powder, coriander fresh and black pepper. Mix all the ingredients well and keep aside.
- Portion out small-sized dough from the sabudana mixture, take each portion and flatten on palm to make the edges thin, press in the center.
- to make a well and fill with a spoonful of the hung curd stuffing.
- Seal the vada from all sides and shape into a flat round patty, similarly repeat the same process to make all the vadas.
- Heat ghee on a non-stick pan and shallow fry the vadas until golden. Serve immediately with mint chutney.
Puran Poli Ice Cream
By Chef Roger Gonsalves, Esora
|Vanilla Essence||5 ml|
|Cinnamon Powder||1 pinch|
|Chopped Almonds||10 g|
|Ingredient (for Creme Anglaise)||Qty|
|Hot Milk||200 ml|
Milk base for Ice Cream
- Take one nonstick pan, Place on the gas range on medium heat.
- Bring Milk to a boil and reduce to almost 1/4 of the milk, you should have 750 ML of milk left, then add in 100 grams sugar or jaggery, salt, vanilla essence, cinnamon powder and let it simmer for 5 minutes handling with interval stirring.
- Then add in remaining dry nut ingredients. Remove milk base off the gas and store it in a container and then in the refrigerator to chill.
- Soak the channa dal in water for 2/3 hours before you attempt to make this recipe.
- Cook the chana dal in the pressure cooker on high flame for 5 minutes till you hear 2 whistle pops. Release pressure and then open the lid carefully.
- Using a hand masher, crush the chana dal carefully making sure you don’t make a paste-like consistency
- As you’ve achieved your desired consistency then add in the remaining 100 gms jaggery, and stir till the jaggery is completely dissolved.
- Once you’ve done this, switch off your flame and keep aside your Simple Puran Sauce to add in your third step i.e Creme Anglaise.
- Keep one medium-size saucepan ready and kept aside.
- Whisk egg yolks and sugar in medium bowl to blend.
- Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan.
- Stir over low heat until custard thickens and leaves path on back of spoon when a finger is drawn across, about 5 minutes (do not boil).
- Strain English Cream into a bowl, Add in the Puran sauce( Chana Dal + Jaggery Mixture), set aside to cool.
- Pour Milk base (step 1) Into Creme Anglaise (step 2) and whisk lightly for the mixture to blend and look fluffy.
- Place ice cream in the freezer for a minimum of 4 hours Or till completely set.
- Take a scoop dipped in hot water, scoop out a nice big serving of Puran Poli Ice Cream, garnish with crunchy nuts, Enjoy effortlessly. Our homemade Gudi Padwa recipes are made with love to add a little spark in your Gudi Padwa adventure.
by Chef Saroj Budke, Lecturer, ITM IHM Nerul
|Boiled Milk||2 cup|
|Cardamon powder||1/4 tsp|
- In pan keep water and jaggery to boil on slow flame
- When jaggery dissolves and water starts boiling switch off the flame.
- Stir it properly by adding cardamom powder, ghee and milk.
- Serve it hot with Puran Poli and enjoy one of the easiest homemade Gudi Padwa recipes.