A Fantastic New Recipe for Holi- Coconut Mawa Kismis Khasta Kachori in Orange Coconut Milk Rabri sauce with Golden Spun Sugar
As the spring vanishes into the waves of summer, the colors of Holi still remind you: it is still spring in the air. Today is Dol aka Holi and outside my home groups of children have gone crazy with colors, I hear their animated voices, their faces completely turned into color palettes, walking with their friends with color balloons n pichkari n perhaps coloring everyone who is coming their way-including the dogs perhaps-well that’s Holi my friends.
Tomorrow is also Holi, today is celebrated as Dol amongst the Bengali people as today is gonna be the full moon night-Dol Purnima, Purnima means the full moon. I tell you these groups of children won’t settle anytime soon before 2 in the afternoon when their mothers will finally reach their end of patience- and why would they settle! It is so much fun putting colors over others and it comes once in a year where you have the freedom to go crazy with colors with your whole bunch of friends and that group increases as you put colors on strangers. I know what they have in their stock of colors-they have powdered colors of yellow, green, red, pink, violet, orange, they have water balloons filled with colored waters and apart from that they have a special color-which is the craziest one because when they put it on you it won’t get washed away easily until 4/5 days which is totally insane, if your face has been painted with that stupid color which is either deep purple pretending to be black or a horrible shade of green, you are like wasted for the next 4 days, but that’s also the crazy fun for the children who want to do it, so they like to carry the after marks.
The flavors are different in adults, the same spirit as with the children minus the innocence. One thing that is very popular is the use of Bhang- which is an edible thing made from the leaves n buds of Cannabis and it is the official drink of Holi and I tell you it makes people go crazy. It kinda frees up your mind, releases your anxiety and therefore you can enjoy more. With an overdose a lot of different things can happen in the level of craziness- like some people starts laughing like mad cows and they can’t stop until hours, while some starts crying and they can’t stop raining, while some women keeps on chopping all the vegetables she can lay her hands on and still thinks it’s not enough while a man can’t ride on a train in the station because the minute gap between the train n the station seems like a feet long gap…the list is really impressive.
So now I will talk about food, Holi is famous for fun, tough it is religious in its basic structure, that structure is munched away with the crispy snacks, sweets. A lot of different things are popular in Holi-the emphasis is more on bite foods, snacks – so crispy sweets n savory things make the air smell delicious, Gujiya is very popular which is a crispy friend dumpling filled with coconut n milk solids..Chicken is also popular but mostly in the dinnertime.
I love a ‘Mawa kachori’ – a crispy dumpling filled with concentrated milk solids mixed with powdered almonds/ cashew nuts/pistachios with cardamom, it is deep fried in vegetable oil or ghee, then it is soaked in a thick sugar syrup just so that it gets a coating n shine, and that crazy good to eat. So in my version of Holi sweet I wanted to play with it n push the flavors.
So in my version I have introduced the flavors of dry coconut n fresh coconut together, and the flavors of raisins/kismis and khoya/mawa- the use of raisins give that intense rich sweet flavor of the dry grapes with a slight tang to balance all that sweetness and the coconut takes it to a whole different level.
A very refreshing milk sauce provides flavor n moisture for the crispy dry kachoris, the milk is reduced to one third by simmering it slowly- so it almost reaches ‘Rabri’ but not quite, to that I added the fresh aroma of oranges in the form of orange zest and it makes the whole milk sauce sing. Finally I added coconut milk to that sauce to give a subtle depth of flavor and it’s really nice.
The golden embrace from the spun sugar makes it look unbelievable- the superfine caramel threads shine n glisten in the sun hugging the kachori and it makes it look so very special-a golden hug. When we bite into it we get the crispy sweet warm kachori, the chilled milk sauce and the crunchy subtle caramel- oh my god- it is really good an experience to eat that n you have take my word for it.
I think you should make it so here is the recipe.
For The Recipe: you will need
For the Mawa Kismis Coconut Kachori:
Oh my god…you did it…its ready…. they look stunning, don’t they just look so cool? And now after all this hard work achieving this beauty, it is time to taste, with a spoon break one kachori, take some sauce with the kachori and taste it…
Bon appétit. Subho Dol Yatra n Happy Holi.