Gudi Padwa, the Maharashtrian New Year is on April 8 and is celebrated in Maharashtra with much gusto. People wake up early in the morning, bathe and wear new clothes. They also decorate their doors with mango leaves and a gudi that is made at home. (READ Gudi Padwa rituals and what they mean). But the celebrations are incomplete without special delicacies. Shrikhand and Kandi Pedhe are two regional specialities that are a must-have during Gudi Padwa. Home chef Vaishali Polke who runs a YouTube channel Being Marathi, shares with us her secret recipe of these two dishes. Made the traditional way, these are mouth-watering and absolutely decadant. Here’s the recipe. Also Read - Swara Bhasker Describes Struggle of Helping Migrant Workers: Have to Sift Through Filth in my Comments Section

Shrikhand

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Half kg yogurt



1 cup granulated sugar (100 to 150g)

1 tsp cardamom powder

Pistachio slices as required

3 ft X 3 ft muslin cloth

ALSO SEE 5 traditional Gudi Padwa recipes 

Method:

For Chakka

1. Pour the yoghurt in the middle of muslin cloth.

2. Gather the edges of the muslin cloth and tie into a knot, hanging the tied edges from the kitchen sink and let the liquid from the yoghurt drain in the sink

3. Hang for eight hours to drain the water. Squeeze with spoon occasionally to drain out the water

4. After draining all the water, you will get a cup of chakka.

ALSO SEE Puran poli tart with mango shrikhand filling recipe 

For Shrikhand

1. Place chakka into a bowl.

2. Add powdered sugar, dry fruits and cardamom powder and mix well.

3. Blend this mixture till it becomes light and smooth.

4. After 15 minutes of blending you will get the right consistency.

5. Now garnish with pistachio slices.

6. Chill this and serve with puris.

Kandi Pedhe

kandi pedhe

Ingredients:

1 litre whole milk

1 cup sugar

1 tsp green cardamom powder

ALSO SEE The importance of Gudi Padwa celebrations

Method:

1. In a kadai/pan, add milk and sugar and let it boil on medium flame.

2. Keep stirring it continuously. After half-an-hour, the milk will start becoming thick.

3. Keep stirring in every 1 or 2 minutes.

4. After another 30 to 45 minutes, the milk will become thicker. At this point add cardamom powder and mix well.

5. Stir it for another 5 to 10 minutes.

6. Turn off the heat and transfer the mixture into a bowl.

7. Let it cool down completely.

8. Apple ghee (Clarified Butter) on your palms and make small, round pedhas.

9. Keep them on a tray to dry for 30 minutes and then serve.

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