Holi Rainbow Thandai Cake
For the cake
• Butter: 100g
• Sugar: 80g
• Egg: 2
• Milk: 50ml
• Flour: 110g
• Baking powder: A pinch
• Natural food colours: As required
For the cream
• Mascarpone cheese: 200g
• Whipping cream: 100ml
• Sugar: 50g
• Condensed milk: 100ml
• Thandai masala: 10g
Method
For the cake, whip together the butter and sugar, add the eggs and the dry ingredients. Divide the batter into three or more and add different colours to each. Bake at 180 degree Celsius, separately. for 25-30 minutes until well baked. Cool and slice into three or more layers.
For the cream, whip the mascarpone cheese and condensed milk together, separately whip the whipping cream and fold in, add the Thandai powder and fold in.
To assemble, soak the sponge sheets with thinned condensed milk, spread the thandai cream and chill the cake for 2-4 hours. Slice and garnish with food colours. Serve cold.
Holi special Rose and Pistachio Macaroons
For the macaroons
• Egg White: 200g
• Icing sugar: 320g
• Almond powder: 330g
• Castor sugar: 275
For the cream
• Unsalted butter: 100g
• Icing sugar: 60g
• Rose water: 5ml
• Pistachio (chopped): 25g
Method
For the macaroons, grind the almond powder and the icing sugar together, sieve well. Whip the egg white with the castor sugar and add the almond powder. Pipe into 4cm roundels, sprinkle with edible food colours and bake it in a moderately hot oven 160 degree Celsius for 15-16 minutes until well baked. For the cream, whip the butter and the icing sugar, add condensed milk, rose water and finely-chopped pistachio. Fill the macaroon shells with the cream and sandwich together. Chill well before serving.
... And A few recipes from Refinery 091
Refreshing Thandai Mousse
Ingredients
• Thandai mixture: 50ml
• Cooking cream: 30ml
• Icing sugar (to taste): 10g
• Whipping cream: 80g
• Milkmaid: 10ml
For garnish
• Pistachios (chopped): 8g
• Kullad (mud pot): two-three
Method
Whipping cream: Take cream in a large bowl. Beat using an electric hand blender at medium speed. Whip the cream till soft peaks are formed. Once ready, keep the bowl in the fridge. Take another bowl, add all the ingredients and mix gently. Now gently add the whipped cream and fold it in properly. Once the whipped cream and all the ingredients are evenly combined, transfer equal portions of mousse mixture into kullads. Refrigerate the mousse for about four hours or overnight to have it set perfectly. Garnish Thandai Mousse with chopped pistachio (before serving).
Sev Puri Chaat
Ingredients
• Potato (medium-boiled, peeled and mashed): 1
• Red onion (finely chopped): 50g
• Tomato (finely chopped): 50g
• Coriander chutney: 50g
• Tamarind chutney: 50g
• Chaat masala: 4g
• Green chilli (chopped): 4g
• Coriander leaves (chopped): 10g
• Tamarind pulp: 10ml
• Roasted jeera powder: 2g
• Thin sev: 40g
• Papdi: 12 pieces
Method
Make potato masala: Take all the ingredients (half of all the measurements mentioned above) and mix with boiled potato (except papdi and sev). Mix well. Keep remaining (half) ingredients for garnish. Prepare the chutneys — coriander and tamarind — beforehand.
Arrange 12 papdis on a plate. Put potato mixture on the papdis. Top it with chopped onions and tomatoes. Sprinkle chaat masala. Drizzle green chutney and tamarind chutney on every papdi. Sprinkle sev on top. Serve immediately.
Bolo Holi Hai
Ingredients
• White rum: 60ml
• Milk: 60ml
• Date syrup: 30ml
• Cardamom: 5pcs
• Khoya kheer: Garnish
• Glassware: Whisky glass/old-fashioned
Method (shaken)
Pour all the ingredients into a mixing glass with some ice. Shake it for 10 seconds and double strain into a ‘Khoya Kheer rim’ whisky glass. Garnish with dates and cardamom.