On the festival of colors: Holi, add colors to your diners experience with scrumptious Holi dishes. Besides smearing each other bright hues, holi is also the time to savor on tasty food and exchanging sweets and gifts. Your restaurant can be the best place to let your customers celebrate this awesome festival in a more spirited way.
Today, every restaurant is finding out newer ways to market itself during festive seasons. These marketing strategies are helpful for restaurants to let them survive the fierce competition and rank better. Benefits of these ideas further allow a restaurateur to earn more loyal customers, increased sales and better ROI.
Why would you miss the chance?
Gear up this festive season to serve the best mouthwatering delicacies that complement the traditional aspect. Besides restaurant beautification, good food is an add-on. Create a rejuvenating ambiance with traditional holi special sweets like kheer Sandesh, malpua, gujiya, rasmalai etc. or introduce some original fusion food that can awaken the festive flavor of the people more.
If you want to lure your guests into your restaurant, lay out an impressive spread with the holi themed colorful buffet breakfasts, brunches, lunches and dinners.
Ras malai – magical sweet dough balls
When it’s deciding about serving holi dishes at your eatery, how can you forget the Rasmalai? Originating in West Bengal, these sweet dough balls stuffed with cream, saffron, pistachio nuts and served with a fresh cardamom cream have been enticing foodies worldwide. If you miss to include this delicacy into your holi sweet, chances are you might miss out on the footfall.
Ingredients for Malai Pattie (Chhena Pattie)
1 liter Milk
2 tablespoons Lemon Juice
1½ cups Sugar
4 cups Water
1 liter Milk
3 tablespoons Sugar
1 teaspoon Corn flour (corn starch), optional
10-12 Saffron strands (Kesar), optional
1/4 teaspoon Green Cardamom Powder
2-3 tablespoons chopped Pistachio
How to Make Instant Rasmalai (Easy Recipe)
To make it in shortest possible time, we need to use readymade rasgullas and condensed milk to make rabri.
1- Take readymade rasgullas and drain excess liquid by pressing each ball gently between two flat spatulas or spoon.
2- Make rabri by cooking 1/2 cup condensed milk, 2 cups milk and 10-12 saffron strands until thick and creamy.
3- Add drained rasgullas and 2 tablespoons chopped pistachio in cooked rabri and cook for 5-minutes. Instant rasmalai is ready.
Chocolate Caramel Gujia
Caramel Sauce is a traditional Indian recipe with a twist. It is a classic and modern Holi recipe to serve to your family and friends. This one is for all the caramel and chocolate lovers
1 cup All Purpose Flour
1 tbsp Ghee
1 cup Chocolate (melted)
1 cup Caramel Sauce
Oil for deep frying
1 cup Sugar
½ cup Walnuts
½ cup Pistachios
½ cup Almonds
½ cup Cashews
* In a large mixing bowl take all purpose flour, add ghee and little bit of water. Knead to make a firm dough.
* Make small round balls & using little bit of ghee roll the balls with a rolling pin and cut them with a round cookie cutter.
* To make Praline: In a pan add sugar and let it melt till it’s crystallised.
* At this stage add all the nuts to it, stirring quickly.
* Grease a plate with ghee and pour the mixture into it and flatten it.
* Crush the praline in a mortar pestle till it’s in a powder.
* Put the praline stuffing on the cut circles, carefully bring together both the edges and join.
* Gently press the edges with a fork to get a delicate design.
* Heat oil in a kadhai, gently slide the Gujiya in and fry them till golden brown.
* Remove from oil and let them cool for a while.
* Then coat one side of the Gujiya with melted chocolate and serve with caramel sauce and sprinklers.
1 cup Wheat Flour
2 tbsp Peanuts (roasted)
1 tbsp Sesame Seeds
½ cup Jaggery
½ cup Ghee
* In a mixing bowl, take flour, add a little bit of water and knead to make a soft dough.
* Make small balls and keep aside.
* In a mortar pestle crush roasted peanuts, sesame seeds and jaggery till it is a smooth powder.
* Roll the balls with a rolling pin and stuff them with peanuts and jaggery stuffing, cover and seal the edges.
* Now roll them again into round disks of medium thickness.
* Heat a flat pan and cook Gud Papda with a little bit of ghee until done from both sides.
* Remove. Serve hot with a generous helping of pure ghee on it.
1 cup All Purpose Flour
1 tsp Baking Soda
½ cup Khoya
1 tbsp Butter
1 cup Sugar
Pinch of Kesar
Pinch of Cardamom Powder
* In a large mixing bowl add all purpose flour, baking soda, khoya and butter. Start mixing it while adding milk to it.
* Heat the waffle maker and coat it with butter. Pour the mixture in it and let it cook till it’s crisp and golden in colour.
* To make Sugar syrup: In a pan put one cup of water then add sugar. Now add kesar and let it cook. Now add cardamom powder to it and mix well.
* Serve the waffles hot and dripping with sugar syrup. Garnish with dry fruits.