Gudi Padwa and Ugadi 2024: Kick off the celebrations with these easy recipes

As the country comes together to celebrate the auspicious festivals of Gudi Padwa and Ugadi, a sense of elation and vibrancy can be felt everywhere. This day marks the traditional new year in Maharashtra as well as Andhra Pradesh, Telangana, and Karnataka respectively. 

Gudi Padwa is a spring festival observed with the raising of colourful poles called gudis, as well as by making beautiful rangoli outside homes, which are considered to be symbols of victory and auspiciousness. On this day, people come together to feast on traditional sweets and engage in cultural programs and performances. 

Ugadi is also celebrated to welcome the colourful spring season where families clean their homes, wear new clothes, and prepare special dishes. Both the festivals bring families together, who give heartfelt prayers and gather to celebrate these joyous occasions.

To mark these important festivals, we bring to you some exclusive recipes shared by ITC Foods that you can easily make at home: 

Recipes for Gudi Padwa 

Atta Kheer

Ingredients

*1/2 cup atta
*1/4 cup almonds 
*1/4 cup ghee
*1L milk
*1/4 cup sugar
* 2 cardamom pod crushed
*Few strands of saffron
*Nuts and raisins – optional

Method

*Place a kadai on heat and add ghee and atta.
*Roast the atta until it starts turning aromatic and golden brown.
*Roughly chop the almonds, add them to the atta and roast the mixture for few more minutes.
*Add milk, sugar, cardamom powder and saffron.
*Whisk the mixture for 5 minutes and switch off the heat.
*Serve it warm with more roasted nuts and raisins on top (optional).

Preparation time: 30 Minutes

Serves: 4

Puran Poli

Ingredients

*2 cups channa dal
*2 and 1/4 cups jaggery powdered (whole cane sugar)
*2-4 green cardamoms
*5 cups of water
*2 cups atta
*1 cup of warm water
*1/2 cup oil
*1/4 tsp salt

Method

*Soak the dal in water for an hour. In a large pan, add the dal, water, and cardamoms, bring it to a boil. When the dal begins to crack on the sides and is soft to touch, turn off the heat.
*Drain in a colander and set both the water and dal aside.
*In a thick bottom pan, add jaggery and water. On medium heat, bring it to a simmer. Test to see if it has reached a ball consistency. Add a small amount of the syrup in a bowl of cold water. Touch it with your finger, and slowly roll it, if it’s runny, it is not ready. If the syrup forms a softball, we are good. Filter the hot paste in a metal filter, to get rid of any fine sand.
*Add the drained dal, and jaggery together and cook till the watery liquids evaporate. Let cool, and grind it in a processor. Set aside. In a processor, using the dough blade, add in the flour, salt, and 2 tsp oil. Pulse it 3 times.
*Now add in ¾ to 1 cup water and turn it on, to make a gooey smooth paste. The consistency should be elastic (like soft chewing gum).
*Now add in ½ cup oil and finish it with 3 -5 quick pulses. Set aside.
*You can do the whole process by hand, you will have to knead it with greased hands, for a really long time, say 15 minutes, to get the same elasticity.
*Take the filling dough. Make medium lemon sized balls and place them on a plate.
*Take the covering dough, grease your hands (by dipping it in oil), pull out a small lemon sized ball, and, on a greased paper, flatten it out to look like a cookie.
*Place the sweet filling dough in the center. Pull the covering over this from the edges, around, to the center, start layering the edges, on each other. Use the other hand to hold it, if it’s your first time, just till you get the hang of it.
*Completely cover the filling. Press any excess covering dough into the top center to form a pit.
*Dip this white dumpling in a little oil. Invert the sealed pit face down, and gently pat it down with greased hands, flattening it out evenly to look like flatbread.
*You may also use a plastic sheet on top of the greased dumpling and roll it with a rolling pin if you like.
*Use a flatbread making pan, turn it on medium heat. When it starts to smoke, gently and quickly, invert the greased paper onto the pan. Peel the paper from one edge to the other. Let it cook on low heat.
*Slightly lift the edges, if it’s a golden brown, make a quick and gentle flip. Cook it the same, on the other side.
*Your delicious hot and soft Puran Poli is ready to be savoured!

Preparation Time: 120 Minutes

Serves: 2

On this day, people come together to feast on traditional sweets and engage in cultural programs and performances. (Source: Freepik)

Recipes for Ugadi

Whole Wheat Obbattu

Ingredients

*2 cups channa dal
*2 and 1/4 cups jaggery powdered (whole cane sugar)
*2-4 green cardamoms
*5 cups of water
*2 cups atta
*1 cup of warm water
*1/2 cup oil
*1/4 tsp salt

Method

*Soak the dal in water for an hour. In a large pan, add the dal, water, and cardamoms, bring it to a boil. When the dal begins to crack on the sides and is soft to touch, turn off the heat.
*Drain in a colander and set both the water and dal aside.
*In a thick bottom pan, add jaggery and water. On medium heat, bring it to a simmer. Test to see if it has reached a ball consistency. Add a small amount of the syrup in a bowl of coldwater.
*Touch it with your finger, and slowly roll it, if it’s runny, it is not ready. If the syrup forms a softball, we are good. Filter the hot paste in a metal filter, to get rid of any fine sand.
*Add the drained dal, and jaggery together and cook till the watery liquids evaporate. Let cool, and grind it in a processor. Set aside. In a processor, using the dough blade, add in the flour, salt, and 2 tsp oil. Pulse it 3 times.
*Now add in ¾ to 1 cup water and turn it on, to make a gooey smooth paste. The consistency should be elastic (like soft chewing gum).
*Now add in ½ cup oil and finish it with 3 -5 quick pulses. Set aside.
*You can do the whole process by hand, you will have to knead it with greased hands, for a really long time, say 15 minutes, to get the same elasticity.
*Take the filling dough. Make medium lemon sized balls and place them on a plate.
*Take the covering dough, grease your hands (by dipping it in oil), pull out a small lemon sized ball, and, on a greased paper, flatten it out to look like a cookie.
*Place the sweet filling dough in the center. Pull the covering over this from the edges, around, to the center, start layering the edges, on each other. Use the other hand to hold it, if it’s your first time, just till you get the hang of it.
*Completely cover the filling. Press any excess covering dough into the top center to form a pit.
*Dip this white dumpling in a little oil. Invert the sealed pit face down, and gently pat it down with greased hands, flattening it out evenly to look like flatbread.
*You may also use a plastic sheet on top of the greased dumpling and roll it with a rolling pin if you like.
*Use a flatbread making pan, turn it on medium heat. When it starts to smoke, gently and quickly, invert the greased paper onto the pan. Peel the paper from one edge to the other. Let it cook on low heat.
*Slightly lift the edges, if it’s a golden brown, make a quick and gentle flip. Cook it the same, on the other side.
*Your delicious hot and soft Whole Wheat Obbattu is ready to be savoured!

Preparation Time: 120 Minutes

Serves: 2

Ragi Flour Burfi

Ingredients

*1 cup ragi flour
*2 cups fresh coconut grated
*2 cups jaggery chopped
*¾ cups ghee
*1 tsp cardamom powder
*3 tbsp almond silvers

Method

*Dry roast the ragi flour in a tava for 3-4 mins.
*Add ½ cup ghee and roast for 2-3 minutes. Keep aside.
*Heat ¼ ghee and add coconut and roast till it becomes a golden brown. Keep aside.
*Add jaggery in a kadhai and add 1 cup water and boil till it becomes lightly thick.
*Add roasted ragi flour, coconut, cardamom powder and 2 tbsp almond silvers and mix well.
*Remove in a greased plate and cut into desired shape using a knife.
*Garnish with almond slivers and serve or store in an airtight container.

Preparation Time: 15 Minutes

Serves: 25

Gavvalu

Ingredients

*50gms butter 
*25gms icing sugar 
*1/4 tsp baking soda 
*Egg white
*1 cup atta
*1 cup vanilla essence
*1 tsp salt pinch

Method

*Mix room temp butter and icing sugar until well combined.
*Add egg white and beat well.
*Add vanilla essence, salt and baking soda and mix well.
*Add atta and combine.
*Add green colour for the tree and cocoa powder for the stem.
*Transfer to piping bags and shape it as trees on parchment paper.
*Bake for 15 mins at 170°c
*Allow it to cool.

Preparation Time: 30 Minutes

Serves: 4 – 5

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