Festive recipes by Novotel Visakhapatnam Varun Beach By Executive Chef Saurav Choudhuri , Novotel Visakhapatnam Varun Beach

Thandai Kulfi

Traditional Indian Frozen Dessert infused with Thandai Spices

In a heavy-bottom pan, bring the full cream milk to a boil.
Reduce the flame and simmer, stirring continuously to prevent scorching, until the milk reduces to half its original quantity.
Add condensed milk and fresh cream. Cook on low flame for 5–7 minutes, stirring well.
Lightly dry roast fennel seeds and black pepper. Cool and grind into a fine powder.
Add crushed almonds, pistachios, ground spice mix, cardamom powder, saffron strands, and sugar to the milk mixture.
Simmer gently for 5 minutes to allow flavours to infuse.
Switch off the heat and stir in rose water. Mix thoroughly.
Allow the mixture to cool completely.
Pour into kulfi moulds and freeze for 6–8 hours or overnight until fully set.

Chill a martini glass in advance for optimal serving temperature.
In a cocktail shaker, add vodka, thandai mix, rose syrup, saffron-infused milk, and milk.
Add sufficient ice cubes.
Shake vigorously for 15–20 seconds until well chilled and slightly frothy.
Double strain into the chilled martini glass.
Garnish elegantly with dried rose petals and saffron strands.
If desired, prepare an almond-crushed rim before pouring for enhanced presentation.

Add mint leaves, lemon wedges, and red chilli pieces into a highball glass. Gently muddle to release the flavours without crushing the mint too harshly.
Add sugar syrup and lime juice. Fill the glass with crushed ice. Pour in white rum and stir well to combine. Top up with club soda and give a gentle stir.

Garnish with fresh mint sprigs, red chilli and a lemon slice. Serve in a highball glass.

Boil spinach briefly, cool completely, squeeze out excess water, and blend with a few drops of oil to make a smooth purée. Similarly, boil beetroot and carrot until soft, cool completely, and blend each separately with a few drops of oil into smooth purées. Mix turmeric with milk to prepare the yellow colour.
In a large bowl, combine maida and salt. Add melted ghee and rub it into the flour until the mixture becomes crumbly and holds shape when pressed.
Divide the mixture into 3–4 equal portions. Add the prepared natural colour ingredients to each portion separately and knead into a firm dough, adding very little water only if required. Cover with a damp cloth and rest for 20–30 minutes.
For the filling, lightly roast khoya on low heat for 3–4 minutes until aromatic. Cool completely. Add powdered sugar, chopped dry fruits, raisins, cardamom powder, and coconut if using. Mix well.
Roll each coloured dough into thin small discs. For a rainbow effect, stack 2–3 coloured sheets, roll gently, and cut into circles.
Place 1 tablespoon filling in the centre of each disc. Apply water along the edges and fold into a half-moon shape. Seal edges firmly using fingers or a fork.
Heat oil or ghee on medium-low flame and fry the gujiyas slowly until crisp and golden. Remove and drain on absorbent paper. Cool completely before storing.