QUAKER ADDS AN OAT-A-LICIOUS TWIST TO THE COLORFUL FESTIVAL OF HOLI

The festival of colours – Holi – represents more than just vibrant hues and fun time with family and friends. Holi brings an opportunity to indulge in delightful, mouth-watering, sweet and savoury dishes. To give this year’s celebrations an ‘oat-a-licious’, nutritious and innovative twist, here are some flavorful Quaker Oats Holi recipes.

Prepare these easy-to-make delicacies, and celebrate this Holi, the oats way!

Quaker Oats Burfi by Institute of Home Economics

Quaker Oats* (Roasted and Powdered) 50g

Sugar (optional) As per taste

Khoa (Grated and Mashed) 15g

Ghee (optional) As per taste

Almonds (Powdered) 15g

Cardamom (Powdered) 1

Instructions

Roast Quaker Oats* powder mildly (optional with Ghee) till it gives aroma.
Add Khoa in the pan and cook for a few minutes on a slow fire with continuous stirring.
Add Sugar / sugar syrup (optional / to taste). Cook it again with continuous stirring on a slow fire till the mixture leaves the side of the pan.
Remove from the fire and add almond powder and cardamom powder.
Spread on a greased thali and allow it to cool.
Cut Into Burfi and Serve.
*For Powdered Quaker Oats, Roast Quaker Oats For 2-3 Mins. Cool And Grind in A Mixer.

Quaker Oats Namakparas by Institute of Home Economics

Roasted And Powdered Quaker Oats* 20g

Refined Flour 30g

Oil 5g

Salt To Taste
As per taste

Instructions

Add Seasonings and Roasted Quaker Oats* To Maida. Rub In Oil.
Make A Stiff Dough Using Water.
Roll The Dough Flat To 1/8” Thickness and Cut into Namakpara Shapes.
Grease The Baking Tray and Bake Them till Golden Brown.
Store In Air-tight Jar.
*For Powdered Quaker Oats, Roast Quaker Oats For 2-3 Mins. Cool And Grind in A Mixer.

Quaker Oats Thandai by Chef Vikas Khanna

Quaker Oats 1 ½ cup

Water 3 cups

Cashew Nuts 10-12

Almonds 10-12

Black Peppercorns 25-30

Raisins 10-12

Cardamom 10-12

Poppy Seeds 1 tsp

Melon Seeds 1 tsp

Fennel Seeds 1 tsp

Sugar (optional) 1/4 cup

Saffron soaked milk 1 pinch saffron. 1 tbsp milk

Rose water ½ tsp

Instructions

Heat a pan on medium flame. Dry roast Quaker Oats for 5 minutes to avoid rawness of the Oats. Let the Oats cool.
Take a blender, add dry roasted Quaker Oats, water as required, grind it, and keep aside.
Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in ½ cup of water for 5-6 hours.
Strain the water and grind the soaked ingredients in a blender to make a smooth paste.
Add the ground paste to the Quaker Oats mixture and strain the mixture through a sieve.
Cook this Quaker Oats thandai mixture in a saucepan for 5 minutes on a low flame.
Add sugar (optional), saffron and rose water and mix till sugar is dissolved in it.
Cooldown the thandai for a while and then refrigerate it.
Pour the thandai in serving glasses, garnish with rose petals and dry fruit slivers.

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