gudi padwa recipe Also Read - Centre Mulls Extending Nationwide Lockdown as COVID-19 Cases Near 5000-mark With 124 Deaths | Top Developments

Gudi Padwa, the Maharashtrian New Year, falls on April 8 this year and is celebrated with great fervour. Celebrated on the first day of the Hindu month Chaitra, this festival has many rituals associated with it (READ 5 Gudi Padwa rituals and what they mean), including preparing special delicacies on the day. Puran poli and shrikhand are the two most-loved Maharashtrian dishes. Celebrity Chef Rakhee Vaswani who has authored books, has her own culinary studio and cookery show, has come up with a yummy recipe combining the two dishes. She shares with us a recipe of mouth-water puran poli tart with mango shrikhand filling. Also Read - Coronavirus in Gujarat: 14-month-old Toddler Dies of COVID-19 in Jamnagar



ALSO READ Traditional Gudi Padwa recipes Also Read - New York Leads Coronavirus Death Toll With 731 Fatalties in 24 Hours

Puranpoli Tart

Ingredients



Whole wheat flour – 100g
Ghee – 50g (Chilled)
Gur or jaggery – 10g (Crumbled)
Water – 1 tbsp (If required)

Method

Crumble the chilled ghee into the whole wheat flour till it looks like sand.
Add the crumbled gur and knead it well together. Add water if necessary.
Line the tart shells and bake it them 150 degrees for 20 minutes and then de-mould them.

ALSO READ The importance of Gudi Padwa

Mango Shrikand Filling

Shrikand – 200g
Mango puree – 150g
Whipped Cream – 3-4 tbsp

Method

Mix the shrikand and mango puree and whipped cream.
Fill it in the piping bag and keep aside.

For the Crumb 

Toor Daal (soaked) – 1 tbsp
Desiccated coconut – 1 tbsp
Dry fruits – 2 tbsp
Flour – 2 tbsp
Brown sugar – 2 tbsp
Butter – 4 tbsp

ALSO SEE Gudi Padwa 2016 date and mahurat

Method

Mix all the ingredients and add the melted butter and beat till it has a crumb-like consistency.
Bake on a silicon mat at 150 degrees for 20-25 minutes.

Assembling

Take your baked puran poli tart shells.
Pipe the mango shrikand in it, sprinkle the crumb and garnish with a sprig of fresh mint and some slivers of pistachio.

You can make six tarts with the quantity of ingredients given above.

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