Gudi Padwa, the traditional New Year celebration in Maharashtra, is a festival of joy, prosperity, and delicious food. One of the most cherished festive meals includes Shrikhand, Puri, and Batata Bhaji, a combination that perfectly blends sweetness, crunch, and spice.
Shrikhand, a creamy and flavorful dessert made from hung curd, is delicately flavored with saffron and cardamom and garnished with almonds and pistachios. Puri, deep-fried and golden, pairs wonderfully with the mildly spiced and fragrant Batata Bhaji, a simple yet delicious potato sabzi. This meal is a true reflection of festive spirit and traditional Maharashtrian cuisine.
Follow this step-by-step recipe to prepare a Gudi Padwa special thali that will bring joy to your celebrations!
Ingredient
Shrikhand:
- Hung curd – 300 gm
- Powdered sugar – 1 cup
- Saffron milk – 1 tbsp
- Cardamom powder – ¼ tsp
- Almonds – 1 tsp (chopped)
- Pistachios – 1 tsp (chopped)
- Dried rose petals – ¼ tsp
Puri:
- All-purpose flour – 2 cups
- Salt – 1/8 tsp
- Water – as required
- Oil – for frying
Batata Bhaji (Potato Sabzi):
- Boiled and mashed potatoes – 3 (medium)
- Oil – 2 tbsp
- Ginger & green chili paste – 1 tbsp
- Curry leaves – 1 sprig
- Mustard seeds – 1 tsp
- Cumin seeds – ¼ tsp
- Turmeric powder – ¼ tsp
- Salt – as per taste
- Asafoetida (Hing) – 1/8 tsp
- Chopped coriander leaves – 1 tbsp
- Grated fresh coconut – 1 tbsp
Method
Shrikhand Preparation:
- Take 1 liter of milk and make curd from it. Once set, transfer the curd into a clean muslin cloth and hang it for about 12 hours to remove excess water. The thick curd left behind is called “chakka.”
- Transfer the hung curd into a mixing bowl. Add saffron-infused milk (optional) and mix.
- Add cardamom powder and blend well to smoothen the texture.
- Gradually add powdered sugar, mixing thoroughly after each addition.
- Mix in dried rose petals, chopped almonds, and pistachios, saving some for garnish.
- Beat well until the mixture becomes light and fluffy.
- Your homemade, creamy Shrikhand is ready!
Puri Preparation:
- In a bowl, mix all-purpose flour with salt.
- Gradually add water and knead into a medium-firm dough.
- Cover and let it rest for 20 minutes.
- Divide the dough into small portions and roll each into small, medium-thick circles.
- Heat oil in a deep pan and deep-fry each puri until golden brown and puffed.
- Drain excess oil and serve hot.
Batata Bhaji (Potato Sabzi) Preparation:
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, ginger-green chili paste, curry leaves, and hing. Sauté for a few seconds.
- Stir in turmeric powder.
- Add boiled and mashed potatoes and mix well with the tempering.
- Add salt to taste and mix again.
- Garnish with chopped coriander and grated coconut. Stir well and cook for 3-4 minutes.
- Your flavorful Batata Bhaji is ready!
Serving:
Arrange Kesar Badam Pista Shrikhand, hot Puri, and Batata Bhaji on a plate to create a festive Gudi Padwa special thali.
Enjoy this delightful meal with family and friends, celebrating the joy and tradition of Gudi Padwa!
Tips
Shrikhand Consistency: To get a smooth and creamy texture, whisk the hung curd well before adding sugar.
Perfect Puffed Puris: Knead the dough well and ensure it is firm but not too hard. Roll evenly and fry in hot oil for best results.
Batata Bhaji Flavor: Use fresh curry leaves and ginger-green chili paste for authentic taste.
Oil Temperature for Puris: Always check the oil temperature before frying. Too hot will burn the puris; too cold will make them absorb excess oil.
Saffron Milk in Shrikhand: Soak saffron in warm milk for a few minutes to enhance the color and flavor.
