The speciality of Ugadi/Gudi Padwa is the bitter leaves of the neem tree with jaggery. There are special foods prepared for this festival. In the southern states, puligore-a sour tamarind rice dish, bobbatlu, holige- a sweet stuffed bread and Ugadi Pachadi made of jagerry, raw mango pieces, neem flowers and tamarind is prepared. In Maharastra,  shrikhand -a fragrant yogurt dessert , with poori-a fried puffy bread is prepared.

SHRIKHAND

Ingredients:

2 cups sour yoghurt

2 cups fresh yoghurt

3 1/2 cups ground sugar

4 tbsp sliced almonds and pistachios

1 tsp cardamom and nutmeg powders

 1/2 tsp saffron

1/4 tsp edible yellow color

Method:

Mix both yoghurts and hang up in a piece of muslin for 2 hours. Drain out all liquid. Holding a fine cloth over a bowl, rub the hardened yoghurt or chakka through it, adding sugar alternately. When the mixture is ready, add all the other ingredients. Mix well, chill and serve with hot puris.

SOONTH PANAK

Ingredients

8 peppercorns, ground 

1 cup jaggery

1 tsp dry ginger, ground 

one half tsp cardamom powder

Method:

Melt jaggery in 6 cups of cold water. Add the remaining ingredients and stir. 

Refrigerate and serve chilled.

PURIS

Ingredients:

3 cups whole wheat flour

1 tsp salt

3 tbsp oil or melted ghee

11/2 cups water

About 3 cups vegetable oil for frying

Method:

Combine flour and salt. Add oil or ghee, rubbing it in with the fingers. Add one and half cup of water and continue mixing until you have smooth dough. Add more water if needed to achieve a silky consistency.

Lightly oil a work surface and knead the dough for 15 minutes. Divide the dough into 24 equal parts. Roll each one into a ball and flatten it between your palms. Put a little more oil onto the work surface and roll each piece into an even 4" circle. Cover these circles with a slightly damp dish towel to keep them from drying out. Heat the vegetable oil in a frying pan over medium heat. Slip a puri into the oil, it should puff right up and float to the top. Using a slotted spoon or spatula, flip the puri gently; continue to cook and flip until both sides are golden brown. Drain the oil and serve hot. 

PANNA(Raw Mango Juice)

I n g r e d i a n t s :

1 raw mango

1 one and half cup sugar

1/4 tsp saffron strands

1/2 tsp cardamom powder

1 tiny bit nutmeg

Method

Peel and chop mango into chunks. In a pan, put mango, sugar and nutmeg. Boil till the mango is soft. Cool. Blend in mixie till smooth. Sieve. Add cardamom, saffron and bring to boil, stirring continuously. Take off heat. Cool. As and when required add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth. 

PURAN POLI

This dish is called Puran Poli in Maharashtra, Bobbatlu in Andhra and Holige in Karnataka

Ingredients:

1 cup (yellowgram) dal

1 cup  (molasses), substitute with sugar

1 tsp. cardamom powder

½ cup plain flour

1 tbsp. ghee

warm water to knead dough

ghee to serve

 Method:

Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously.. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top