5 delicious Gudi Padwa recipes that you must try now!

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How can Gudi Padwa be celebrated without the scrumptious goodies and sweetmeats? Here are a few Gudi padwa recipes that you must know about and even try out at home.

Gudi Padwa marks the beginning of the Chaitra month and is the first day of the New Year according to the Hindu calendar. Gudi Padwa celebrates the harvesting festival and marks the end of one season and beginning of another.

While it is known as Gudi Padwa in Maharashtra, the harvesting festival is known as Samvatsar Padvo, Yugadi, Ugadi, Cheti Chand or and Navreh in other parts of India.

Folklore says that it was the great Maratha warrior Shivaji who started the Gudi Padwa celebrations after his victory by raising the gudi. since then every Maharashtrian houshold observes it to welcome the new year.

Indian festivals have a lot of traditional facts around them and also many recipes that are typical to that festival. How can Gudi Padwa be celebrated without the scrumptious goodies and sweetmeats? Here are a few Gudi padwa recipes that you must know about and even try out at home.

#1. Puran Poli

puran poli cropped

No festival in Maharashtra is complete without the delectable Puran Poli, which is why it is a must during Gudi Padwa as well. Puran Poliis made out of chana daaland flour and has a sweet, delicious taste. It can, however, be a tedious task to make the poli(the bread) as soft as possible using the right amount of daal filling (puran). Here’s how you can make it:

Ingredients

  • Split Bengal gram (chana dal) 1 1/4 cups
  • Jaggery (gur) grated 1 1/2 cups
  • Saffron (kesar) a pinch
  • Green cardamom powder 1/4 teaspoon
  • Nutmeg powder a pinch
  • FOR THE DOUGH
  • Refined flour (maida) 1 1/2 cups
  • Salt a pinch
  • Pure ghee 1/2 cup

Method

  • Wash, boil the chana dal and grind it coarsely. Add the dal, jaggery, saffron, cardamom and nutmeg powder in a pan and mix it well.
  • Cook on medium heat till it becomes soft. Cool and divide the mix into 20 equally sized balls.
  • For the dough, mix the maida, salt and add three tablespoons of ghee. Knead into a soft dough and cover with a damp cloth. Keep aside for an hour.
  • Now make balls of the dough and stuff with the puran and roll into nice round polis about four to five inches.
  • Next heat the tawa and cook the puran poli till it gets a nice brown colour on both sides.
  • Serve hot with a little ghee and cold milk.

#2 Shrikhand

Shrikhand cropped

Another yummy gudi padwa favourite is shrikhand, which is an Indian dessert made of strained and hung curd. The quality and smoothness of the shrikhand depends on the way the curd has been hung. Here’s what you will need to make shrikhand at home.

Read on to know how to make it at home in a jiffy!

Ingredients

  • Saffron (kesar) large pinch
  • Yogurt 1 kilogram
  • Ground Sugar 1/3 cup
  • Warm milk 2 tablespoons
  • Nutmeg powder a pinch
  • Green cardamom powder 1/4 teaspoon
  • Almonds blanched, peeled and sliced 5-6
  • Pistachios blanched, peeled and sliced 8-10

Method

  • Take fresh dahi and hang it in a muslin cloth overnight till all the excess water comes out
  • Take the dahi and add the sugar to it and mix well.
  • Take a pinch of saffron in warm milk and add it to the dahi mix. Also add the nutmeg and cardamom powder. Refrigerate for an hour.
  • Decorate with the almonds and pistachios and serve.

#3 Sabudana Vada
sabudana vada cropped

A delicious Maharashtrian recipe, sabudana vada are another Gudi padwa favourite. They are basically made from sago and are deep fried and served with spicy mint chutney. Here’s how you can make it.
Sago (sabudana) 1 1/2 cups

  • Potatoes boiled and mashed 3 medium
  • Roasted peanuts coarsely ground 1 cup
  • Green chillies finely chopped 3
  • Fresh coriander leaves chopped 2 tablespoons
  • Lemon juice 1 tablespoon
  • Salt to taste
  • Oil to deep fry

Method:

1. Soak the sabudana in enough water for two-three hours. Strain and mix the boiled potatoes, peanuts, green chillies, lemon juice, coriander leaves and salt.

2. Mix all the ingredients together and then make small, flat tikkis/patties out of it.

3. Heat oil in a heavy bottomed pan and fry the vadas.

4. Serve hot with mint chutney or dahi.

Yummy Keasri Bhath recipe is on the next page!

#4 Kesari Bhatt

kesari bhath cropped

Kesari Bhath is another popular Gudi Padwa recipe and is even made in Karnataka for Ugadi. It is known as sheera in Marathi, Rava Kesari in Telugu, Sooji Halwa in the North, Sooji and Rava Kesari in Tamil Nadu.

It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk. Here’s how you can make it:

Ingredients

  • Basmati rice 1 cup
  • Saffron (kesar) a few strands
  • Sugar crystals (khadi sakhar) 25 grams
  • Green cardamom powder 1/2 teaspoon
  • Cashewnuts 1 tablespoon
  • Raisins 1 tablespoon
  • Pure ghee 1 tablespoon
  • Sugar 1/2 cup

Method

1. Soak the rice for an hour or so. Fry the cashews and raisins in a pan in ghee and keep. Add rice to the same ghee and saute it till the rice starts separating.

2. Soak saffron in warm water and keep aside. Add water to the rice and gently add the saffron water and let it cook. Add sugar and keep cooking in medium flame until the water fully absorbs.

3. Garnish it with fried dry fruits and sugar crystals. Serve hot.

#5 Kairi Panna/ Aam Ka Panna

aam-ka-panna cropped

Besides being made during Gudi Padwa, kairi or Aam ka panna is also a summer delicacy and is known for it’s refreshing and cool properties. Here’s how you can make it.

Ingredients:

  • Green mangoes 1 kilogram
  • Roasted cumin powder 4 teaspoons
  • Black salt (kala namak) 2 teaspoons
  • Salt to taste
  • Sugar 3 cups

Method

1. Boil the mangoes and peel and mash when cool. Strain the pulp.

2. Add five cups of water and mix well and cook till a slightly thick consistency is achieved.

3. Add the cumin powder, black salt, salt and sugar.

4. Refrigerate and serve chilled. You can also dilute the panna to suit to your tastes.

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[All recipes sourced from: www.sanjeevkapoor.com, Images courtesy: google]
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