Enjoy your Holi-day

Enjoy your Holi-day
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First Published: Tue, Mar 10 2009. 11 08 PM IST

Updated: Tue, Mar 10 2009. 11 08 PM IST
SMIRNOFF THANDAI
(Recipe by Smirnoff)
Ingredients:
45ml Smirnoff Vanilla vodka
60ml thandai syrup
15ml kesar syrup
15ml almond syrup
100g yoghurt (optional)
30ml cream
1 cup vanilla ice cream
Method:
Fill half a shaker with crushed ice. Pour in all the ingredients and blend using a hand blender.
SMIRNOFF GANNA
(Recipe by Smirnoff)
Ingredients:
45ml Smirnoff Citrus vodka
100ml sugar cane juice
1 wedge of lime
Mint leaves
Method:
Fill a glass with ice. Squeeze the wedge of lime. Add the vodka and top it with sugar cane juice. Garnish with mint leaves.
BANARASI CHOCOLATE AND JAMUN DELIGHT
(Recipe by Arindam Bahel, executive chef, Rodas Ecotel, Mumbai)
Ingredients:
1 cup melted chocolate
N cup chocolate
K cup glazed cherries
K cup either rum, brandy or red wine
10 gulab jamuns
10 mint leaves
3 betel leaves
2 tsp gulkand
N cup dessicated coconut
3 tsp supari—soft or hard and flaked as per choice
1 cup vanilla flavoured custard
3 cups milk
2-3 tbsp dry fruits such as sliced pistachios, almonds and raisins
Method:
Slice the cherries and soak them in the brandy, rum, or red wine, and keep aside for at least 20 minutes. Prepare the vanilla-flavoured custard and chill. Slice the gulab jamuns into half and remove some of the filling. Mix with soaked cherries and stuff this filling back into the halved gulab jamuns and refrigerate. Melt the chocolate and keep aside. To assemble the dessert, use a transparent glass bowl. Line it with betel leaves, pour a bit of the custard and top with melted chocolate to get a marbled effect at the base. Arrange the stuffed gulab jamuns and sprinkle the gulkhand, coconut and supari over it. Coat with melted chocolate. Garnish with sliced dry fruits and serve chilled.
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First Published: Tue, Mar 10 2009. 11 08 PM IST