Holi special: Chef Ranveer Brar's three easy-to-cook Holi sweets

Holi celebrations are incomplete without these three sweet dishes

author_img Ayesha T Published :  20th March 2019 06:38 PM   |   Published :   |  20th March 2019 06:38 PM
Ranveer Brar Recipe

Ranveer Brar

It's the Holi season and the #HoliHai wishes are getting louder as we get closer to the date. However, before the celebrations kick-start tomorrow, be sure to keep all the Holi-favourite snacks ready at home for guests. 

If you haven't yet begun, then here are four quick recipes that you could try. Chef Ranveer Brar shares his easy-to-cook Besan Laddoo, Halwa and Khajuri recipes, the perfect snacks for the festival. 

Besan Laddoos
Preparation Time: 15mins
Cooking Time: 20mins
Serves: 10 laddoos 
1 Cup Besan/Gram Flour
¼  Cup Gowardhan Ghee
½ Cup Powdered Sugar
½ tsp Cardamom Powder
10 Raisins 

Dry roast the besan on a medium flame for about 10-15mins. Its raw taste should not be there. 
Add ghee and mix well. 
Cook the besan till fat separates for about 8-10 minutes and turn off the flame. 
Add sugar and cardamom powder. Mix well so that there are no lumps... Let the mixture cool completely.
Grease your hands with ghee and start forming laddoos. Make smooth and round laddoos. Decorate with a raisin. 
Serve or store in airtight container.  

Beetroot Halwa
Preparation Time: 10mins 
Cooking Time: 20mins
Serves: 2 
1 tbsp Gowardhan Ghee 
3-4 Beetroot, peeled & grated 
1 Cup Milk 
¼- ½ Cup Sugar
¼ Cup Mawa/ Khoya 
½ tsp Cardamom Powder
2 tbsp Mixed Nuts, chopped  

Heat ghee in a pan. Add grated beetroot and saute for 2mins. 
Pour the milk and mix well. Cover with lid for 5 mins. 
Remove the lid and cook till all the milk is evaporated. 
Add sugar, mawa and cook for few more minutes. 
Lastly add cardamom powder, nuts and give a nice stir. Turn off the flame.
Serve hot or chilled. 

Preparation Time: 30 mins
Cooking Time: 15 mins
Serves: 8-10 no
2 Cup Refined Flour
¾ Cup Semolina/Rava 
A pinch Salt 
¾ Cup Gowardhan Ghee, melted
1 Cup Powdered Sugar 
¾ Cup/ as required Milk 
Other Ingredients
Oil/Ghee, for deep frying 

In a mixing bowl, combine refined flour, semolina, salt and mix. 
Add ghee and rub it into the flour mixture. 
Now add sugar, milk and knead into a stiff dough. Use milk as required. 
Cover the dough with a damp muslin cloth and rest it for 15 mins. 
Now divide the dough to equal portions and make lemon size balls. Shape each as desired. 
Heat the oil for frying and deep fry the cookies till golden brown. Make sure to keep the flame low so that it will cook throughout. 
Remove on absorbent paper and drain off the excess oil. Allow it to cool down completely.
Store in airtight containers. 

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