Holi Special Recipes By Hotel Royal Orchid Bangalore

Madatha Khaja Recipe by Binod Kumar Ram, Executive Chef, Hotel Royal Orchid Bangalore

Madatha Khaja 

Made from refined flour, this traditional Andhra sweet holds a special place in festive celebrations. Resembling Basbousa in texture, each piece is delicately soaked in sugar syrup, offering a sweet and indulgent treat to share with loved ones during joyous gatherings.

Preparation Time: - 40 Mins 

Servings: - 2

METHOD

• In a large bowl, combine refined flour (maida) and ghee, and mix well until the flour is moistened.
• Add 1/4 cup of water gradually to the mixture and knead it into a smooth and soft dough.
• Grease the dough with oil, cover it, and let it rest for 15 minutes.
• Dust the dough with refined flour and roll it out thinly using a rolling pin. Ensure to dust additional flour as needed to prevent sticking.
• Cut the rolled dough into a large square or rectangle shape.
• Starting from one side, tightly roll the dough into a cylinder shape.
• Dust each roll with refined flour to prevent the layers from sticking together.
• Roll the cylinder tightly to remove any air gaps if present.
• Cut the rolled dough cylinder into 1-inch pieces and slightly flatten them.
• Fry the pieces in oil over low to medium flame until they turn crispy and golden brown in color.
• Immediately transfer the fried kajas into warm sugar syrup and soak them for 5 minutes.
• Finally, serve the Madatha Kaja or store them in an airtight container for 10-15 days.

Apple Jalebi Recipe by Binod Kumar Ram, Executive Chef, Hotel Royal Orchid Bangalore

Apple Jalebi

Apple jalebi presents a simple and delightful twist on traditional fritters, crafted from all-purpose flour and immersed in a sweet sugar syrup. Discover the effortless method to prepare this Indian treat in the comfort of your own kitchen with these straightforward instructions.

Preparation Time: - 20 Mins 

Servings: - 2

METHOD

• 
  First, make the batter for the jalebi. Dissolve the yeast and sugar in ¼ cup of warm water, and let it sit for about 5 minutes.
• Mix the flour and oil together.
• Add the yeast solution to the flour and mix well to make a smooth batter. Add water as needed until the consistency is like pancake mix.
• Set the batter aside and let it sit in a warm place for 30 minutes. (You can keep it in the oven)
• After fermenting, the batter will be slightly lacy. Meanwhile, peel the apples and cut them into thin slices. Dip them into water to prevent discoloration.
• Boil the sugar and water together. Add cardamom powder and boil for about 8 minutes until the syrup reaches a sticky consistency (less than 1 thread consistency). Flavor the syrup with a few drops of rose water. Set aside.
• Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing color right away.
• Dip the apple slices into the batter one at a time, ensuring they are covered with batter. Then, slowly drop the slices into the frying pan.
• Fry the jalebi in small batches for about 4 to 5 minutes, turning them occasionally, until both sides are golden-brown.
• Transfer the fried jalebi into the warm syrup. Let them soak in the hot syrup for a minute, then take them out and place them over a wire rack so excess syrup can drip off. Garnish with sliced pistachios.
• Serve the apple jalebi hot. They can also be served with chilled rabri.

----