5 ltmawa (unsweetened) - 80gSugar - 70gSaffron - few strandsmethod:Blanch and peel the almonds and make a paste of 90 % of the almonds. Adjust the seasoning and finish it with mace powder and cardamom powder. The, boil the milk and reduce to 40%, add grated mawa, almond paste, sugar and saffron extract cook till mawa is dissolved. Grill the patties on a non-stick pan till golden.Almond and Honey Flavoured Srikhand by Chef Kunal KapurAlmond and Honey flavoured SrikhandIngredients:Hung yogurt – 1& 1/2cupPowdered sugar – 2tblspnAlmonds (toasted & crushed) – 3tblspnHoney – 1tblspnCinnamon powder – 1/2 tspmethod: Blend yogurt and sugar and pour in small glasses. Serve hot. Adjust the seasoning. Remove from flame, add gulabjal and pour in small containers.

Garnish with grated almonds & maple whipped creamBadam ki Phirni by Chef Kunal KapurBadam ki PhirniIngredients:Almonds (peeled) – 1cupmilk – 500mlSugar –100gmsRice -- 2tbl spnCardamom powder – 1/2 tspGulabjal – 1 tblspnmethod: Chop the almonds finely and keep aside. Heat oil in a kadhai and add ginger garlic paste and saute it well to a light brown colour. Blanch the almonds, remove skin and grind to a paste adding little water. Drizzle with saunth chutney, lemon juice, chaat masala and chopped coriander. Once it boils, lower the heat and add almonds. Lower the heat and add rice. Add maple syrup, saffron, rose water, ground nuts, black pepper.Holi is around the corner, and we all know that there is more to this vibrant festival than colours!Getting together with family, and preparing delectable sweets and snacks forms one of the major parts of this festival.maple Thandai Panna Cotta by Chef Vicky Ratnanimaple Thandai Panna CottaIngredients:Heavy cream 275mlGelatine 2gmaple Syrup 140mlRose water 5mlSaffron few strandsBlack pepper powder pinchAlmond ground 1tspCashew nut ground 1 tspSalt pinchmethod:Soak the gelatine in 2 tbsp of cream and heat gently until it dissolves.

Serve chilled.Cook for 15 minutes or till the rice overcooks and thickens the kheer. mix well until everything dissolves in it.Almond and Raw Banana Galawat by Chef manish mehrotraAlmond and Raw Banana GalawatIngredients:Almond slivers (peeled) - 80 gBoiled raw banana - 150 gAlmond paste - 25 gCooking cream - 20 mlRefined oil - 15 mlmace powder - 2 gCardamom powder - 2 gGinger garlic paste - 20 gGaram masala powder - 5 gRed chilli powder - 3 gSalt - to tasteTempura batter screws Suppliers - 50 gmethod:Finely grate the boiled raw banana.Almond, Sweet Potato and Pomegranate Chaat, White Pea Ragda by Chef manish mehrotraAlmond, Sweet Potato and Pomegranate ChaatIngredients:Almonds (peeled) - 15 gBoiled sweet potato dices - 30 gPomegranate pearls - 5 gWhite pea - 20 gOnions chopped - 5 gTomatoes chopped and deseeded - 5 gChaat masala - 2 gGreen chillies - 1 gLemon juice - 3 mlCoriander, fresh - 1 gmint chutney - 10 mlSaunth chutney - 15 mlRed chilli powder - 1 gmethod:Boil white pea till cooked properly, for making white pea ragda.Rang Barse Badam by Chef Vicky RatnaniRang Barse BadamIngredients:Almonds 60 gSalt to tasteOlive oil 5 mlThandai essence 1 tbspmethod:In a bowl, whisk the thandai essence, salt, olive oil. Soak raisins in water for 15 minutes.

Then add almond paste, saute for a minute. Give them a patty shape, coat with tempura batter and crumb with almond slivers.Badam ki Kheer by Chef Kunal KapurBadam ki KheerIngredients:Desi ghee – 2 tblspnAlmonds – 1 cupGreen cardamom pwd – 1/2 tspRice – 3 tblspnmilk – 1ltRaisins – 1/2 cupSugar – 150 gmsAlmond slivers – 1 & 1/2tblspnmethod:Soak rice for half hour. Stir in the gelatine mixture.Then, on a serving plate, mould the white pea ragda and arrange the almond chaat on top of it. Keep milk for boiling, add sugar and cardamom powder. Heat a pan and add desi ghee.Pour into glasses or bowls or cups and chill for 4 to 5 hours until set.Badam aur Gulukand Ki Kulfi by Chef Ajay ChopraBadam aur Gulukand Ki KulfiIngredients:Almonds whole - 200 gGulabkipatti - 40gmilk (full fat) - 1. Clean and soak rose petals in water and cook them in sugar till thick. Now lightly sauté the almond paste on low heat for 1 minute.Pour the mixture in kulfi cones, add cooked rose petal, sliced almond and freeze it. Toss it lightly. Pour a little honey and a pinch of cinnamon. Repeat the process.Dissolve the saffron in a small bowl of warm milk to extract its flavour.

Now grind to a paste using little water. mix chopped onions, chopped tomatoes, green chillies, fresh coriander, lemon juice, redchilli powder and chaat masala.In a separate bowl, take almonds, pomegranate pearls and sweet potato.To add more cheer to this feisty occasion, take your pick from this collection of mouth-watering recipes, and make this Holi all the more special. Then, add the garam masala, red chilli powder and sauté.Add sugar and raisins. Transfer them on to sheet and bake for 8 to 9 minutes in a moderate ovenat 170 °C. Garnish with almond slivers. Cook for 2 mins and then slowly add the rice paste. Fill half the glass and add toasted & crushed almonds. Heat the rest of the cream to a gentle simmer. Add milk and bring it to a boil.Add the grated raw banana and cook it till the mixture leaves the sides of the kadhai.Keep stirring on a slow flame till the entire milk thickens and coats thickly on the back of a spoon. Cool the mixture and divide them into small equal dumplings. Add the almonds to the bowl and toss. Refrigerate and serve cold.. Serve garnished with a coriander sprig. Soak the rice for 15 mins.Serve with falooda and rabri