Holi is a symbolic commemoration of a legend from Hindu Mythology. The story centers on an arrogant king who resents his son Prahlada from worshipping Lord Vishnu. He attempts to kill his son, but he fails each time. Finally, the king's sister, Holika, who is believed to be immune to burning, sits with the boy in a huge fire. However, the prince Prahlada emerges unscathed, while his aunt burns to death. Another interesting legend of Holi, it is the unconditional love that Lord Krishna expressed with Radha and his gopis. He was involved with youthful pranks by playing with colors.

Gujiya

Ingredients For cover : 1 cup plain flour (maida), 1 tablespoon ghee, water to knead. For Filling : 1 cup khoya, 1 tablespoon poppy seeds (khaskhas), 1 teaspoon cardamom powder, 1 tablespoon crushed almond, 1/4 cup sugar ground, 10 to 15 raisins, Oil for deep frying. Preparation • Mix flour and ghee well. • Add enough water to make soft pliable dough. • Keep aside. • Roast khoya to a light pink by stirring continuously over low heat. • Cool and break in fine crumbs with fingers. • Mix all other ingredients to khoya. • Check for sweetness. Add more sugar if required. • Make small (4 ") rounds of dough, not too thin not too thick. • Place 1 teaspoon. Filling in one half of round. • Fold over the other half, sealing in the mixture. • Seal edges by twisting or pressing together. • Make all in the same way. • Deep fry in hot ghee on low till light brown on both sides. • Drain and cool completely before storing.

Kanji Ka Vada

Ingredients For Vadas : 200 g urad dal, Salt as per taste, Oil for deep frying. For Kanji : 2 teaspoon salt, 2 teaspoon mustard powder, 2 teaspoon red chilly powder, 1 pinch hing, 1.5 liters water, 1 earthen pot. Preparation • Wash and soak daal for 4-5 hours or overnight. • Grind to a smooth thick paste. • Batter should be thick enough to put lumps in oil. • Add salt as per taste. • Whisk the mixture to make it fluffy. • Heat oil in a frying pan. • When hot, let down dumplings the size of ping pong balls. • Fry on medium heat, till golden brown. • Drain, keep aside. Repeat for all batter. For Kanji : • Pour water in the earthen pot. • Add all the ingredients in it. • Put the vadas in water. • Cover the earthen pot with muslin cloth and tie it. • Keep the covered pot in sun for 3-4 days. • Serve the vadas with the kanji.

Happy Cooking!