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8 Easy Recipes for Scrumptious Holi Special Food

by Team Salebhai - 22-Feb-2018 - Recipes
Assorted Holi special food items

Sachets filled with gulal, water guns accompanied with mischievous smiles, old Bollywood numbers, and the fragrant wind of Phalgun – Holi brings with it a bevy of festivities that beckon everyone to indulge in fun and vibrant spirits. This is the perfect time to add some more zeal to the celebrations with certain mouth-watering delicacies – unique only to the festival of colours. Whether it’s a close-knit family gathering or an elaborate gala, food makes any event memorable. Come, prepare yourself for an impressive spread with our eight choicest recipes of Holi special food.

 

1.Mawa Gujiya

 

Mawa Gujiya

 

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Holi cannot be complete without the traditional Rajasthani gujia. These delectable dumplings have a crispy, flaky outer crust – stuffed with a sweet filling of khoya, coconut, and dry fruits. Check out its recipe from Whiskaffair– a blog founded by food consultant and expert – Neha Mathur.

 

Ingredients

For the dough

  • Maida (all-purpose flour) - 4 cups
  • Molten ghee - ½ cup
  • Khoya - 200 g
  • Finely grated dry coconut - 2 cups
  • Chironji - ½ cup
  • Raisins - ½ cup
  • Powdered sugar - 200 g
  • Cardamom powder - 2 tsps

 

For the filling

For sealant

  • Maida (all-purpose flour) - 2 tbsps
  • Water - 3 tbsps

 

Mawa gujiya easy recipe

For the dough

  • Mix molten ghee with all-purpose flour and rub with your palms
  • Knead a soft dough using water
  • Cover and keep aside

 

For the filling

  • Break the khoya into small pieces and fry till pinkish in colour
  • Let it cool and then add grated coconut, chironji, raisins, caster sugar, and cardamom powder
  • Mix well

 

For sealant

  • Mix maida and water in a bowl

 

To make gujiya

  • Knead the dough for a minute
  • Divide it into 40 pieces
  • Roll each piece into a 4-inches disc
  • Keep the rolled discs in a plate covered with a damp cloth
  • While rolling the dough, keep the remaining dough covered
  • Keep the rolled disc in the gujiya mould and fill it with 1 and ½ tsps of filling
  • Apply the sealant on the borders and press the mould
  • Remove the extra dough from around
  • Remove the gujiya from the mould and store in a plate covered with a damp cloth
  • Make all the gujiyas in the same way
  • Heat ghee in a heavy-bottomed pan
  • Deep fry the gujiyas on medium-low flame till lightly browned

 

Let the gujiyas cool before storing them in an airtight container

 

2. Dal Kachori

 

Dal kachori

 

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One of the most loved desi snacks, dal kachori is also a favourite during Holi gatherings. The puffed fried breads with black lentil stuffing are absolutely delicious. Here is how chef Pankaj Bhadouria churns out these yummy treats:

 

 

Ingredients

  • Husked black gram split lentils (dhuli urad dal) - 1 cup
  • Refined flour - 3 cups
  • Clarified butter + oil to deep fry - 4 tbsps
  • Asafoetida - 1 pinch
  • Green chilies (chopped) - 2
  • Ginger (chopped) - 1 inch piece
  • Raw mango powder - 1 tsp
  • Garam masala - 1 tsp
  • Cumin seeds (coarsely powdered) - 1 tsp
  • Red chilli powder - ½ tsp
  • Coriander powder - 1 tsp
  • Salt to taste

 

Dal kachori easy recipe

 

  • Wash the lentils well and soak in three cups of water for three to four hours. Drain and grind coarsely
  • Heat two tbsps of oil in a frying pan, add asafoetida, green chilies, ginger, garam masala, mango powder, red chilli powder, coriander powder, and cumin seeds. Mix well and add salt to taste
  • Add ground lentils. Mix and continue to sauté for two to three minutes till mixture is dry. Remove from heat and divide into 12-16 portions
  • Rub in the clarified butter and salt to taste into the flour. Knead into a stiff dough using water as required
  • Divide dough into 12-16 portions and roll into small balls. Flatten slightly and stuff a portion of the mixture. Shape into a ball and roll out into three-inch discs so that they are thinner around the edges and thicker in the center
  • Heat sufficient oil in a pan. When moderately hot, add a few kachori. Continue to fry on low heat, turning kachori once or twice till crisp and golden. Drain onto an absorbent kitchen paper
  • Serve hot with any pickle, chutney, or sauce of your choice

  

3. Bhang Pakora

 

Bhang pakora

 

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You must all know about bhang the intoxicating drink prepared during the festival of Holi. Give your Holi celebs an extra kick with this crunchy onion and potato pakora induced with a hint of bhang straight from the kitchen of chef Niru Gupta

 

Ingredients 

For the batter

 

  • Chickpea flour - 1 cup
  • Salt - 2 tsps
  • Turmeric - 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Mango powder with water - 1 tsp
  • Cannabis leaves ground to a paste - 1 tsp

    For the pakora

  • Pieces of vegetables (optional)
  • Onions sliced into thin rounds - 125 g
  • Potatoes sliced into thin rounds - 125 g
  • Oil for deep frying

 

Bhang pakora easy recipe 

  • With the ingredients for the batter, make batter of dropping consistency
  • Adjust the water as required
  • Mix the onions and potatoes into the batter and sneak in the ground cannabis leaves paste
  • Heat the oil in a kadai till some batter dropped into the oil comes up at once
  • Now scoop the pieces of the vegetables out of the batter and drop them into the hot oil
  • Fry over medium heat to very light brown
  • Remove from oil with a slotted spoon and set aside
  • Continue till all the onions and potatoes are used up
  • When ready to serve, heat oil again and fry the pakora over high heat till golden brown
  • Remove from oil, drain on absorbent paper, and serve with green chutney

 

4. Malpua

 

 Malpua

 

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Another classic Holi favourite is the malpua. This Indian version of the pancake is topped with reduced flavoured milk or rabdi – to transform it into a mouth-watering dessert. Check out this recipe from Manjula’s Kitchen.

 

Ingredients

  • Milk - 2 to 2 ½ cups
  • Maida (all-purpose flour) - ⅓ cup
  • Sugar - ⅓ cup
  • Water - ⅓ cup
  • Crushed cardamom - ½ tsp
  • Ghee (clarified butter) - 2 tbsps
  • Sliced pistachios - 2 tbsps

 

Malpua easy recipe

  • Boil milk in heavy-bottomed pan over medium-high heat till it reduces to about 1 cup. Stir the milk occasionally and keep scraping the sides
  • Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi
  • In a bowl, mix flour, 4 tbsps of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua
  • Add the remaining sugar to remaining milk (rabdi) and mix. Set aside. This will be used for garnishing
  • Heat a non-stick skillet over medium heat and grease it generously. Let the skillet get moderately hot
  • Pour approx. 1-1/4 tbsps batter to the skillet and gently spread to a 2-1/2 inch circle, to form a pancake
  • When the top of the malpua starts drying, spread about ½ tsp of clarified butter. Wait another minute and flip the malpua
  • Malpua should be golden brown on both sides
  • Set the malpua in a serving plate and pour about one tsp of reduced milk over it and garnish with pistachios
  • Malpua are ready to serve

 

5. Thandai

 

Thandai

 

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What is Holi without its sidekick staple – thandai? This aromatic concoction naturally cools your body and can be stored to serve your guests whenever required. Follow this smart recipe by Roopa Gulati and welcome your friends with its refreshing essence.

 

Ingredients

  • Green cardamoms (seeds only) - 10
  • Fennel seeds - 1 ½ tsps
  • Black peppercorns - ½ tsp
  • Coriander seeds - ½ tsp
  • Melon/sunflower seeds - 1 tsp
  • Skinned almonds - 50 g
  • Sugar - 5 tbsps
  • Rose petals - 3 tbsps
  • Rose water - 2 tbsps
  • Milk - 750 ml

 

Thandai easy recipe

  • Roast spices lightly on a tawa
  • Soak all ingredients except milk in enough water
  • Set aside for two hours
  • Grind into a fine paste
  • Mix with milk
  • Strain liquid through muslin
  • Decorate with rose petals and serve chilled

 

6. Kulfi

 

Kulfi

 

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When condensed milk and cream unite, what do you get? Super flavourful kulfi – another cherished dessert during the festival of colours. You can even garnish this sweet dish with a few drops of rose water or ground pistachios for added taste. Check out this amazing recipe by chef Simmi Gupta.

 

Ingredients

  • Evaporated milk - 300 ml
  • Condensed sweetened milk - 300 ml
  • Whipped cream - 450 g
  • White bread, torn into pieces - 4 slices
  • Ground cardamom - ½ tsp

 

Kulfi easy recipe

  • Combine evaporated milk, condensed milk, and whipped cream in a blender and blend in pieces of bread until smooth
  • Pour mixture into a 22 cm x 33 cm (9 in x13 in) baking dish or two plastic ice cube trays
  • Sprinkle with cardamom and freeze for eight hours or overnight
  • Serve chilled

 

7. Kalakand

 

Kalakand

 

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Kalakand – with its mild sweetness and rich flavour of solidified milk – is a versatile sweet that can be relished by everyone. Holi, Eid, Navratri, or Diwali – it has to make its appearance on the platter. Try this wonderful recipe from Indobase and let us know how your kalakand turned out.

 

Ingredients

  • Milk - 2 litres
  • Sugar - ½ cup
  • Citric acid - ½ tsp
  • Water - ½ cup
  • Chopped nuts (pistachios, almonds) - ½ cup

 

Kalakand easy recipe

  • Dissolve citric acid in water
  • Boil one litre of milk in a pan
  • Add citric acid solution as it comes to boil
  • Once the chenna settles, sieve through a muslin cloth. Press out excess water. Take in a plate and press down
  • Now put the remaining milk to boil
  • Add chenna and boil till it turns thick
  • Now add sugar and cook till the mixture turns lumpy
  • Spread it over a greased plate. Allow to cool and sprinkle chopped nuts
  • Once set, cut it into square pieces and serve

 

8. Puran Poli

 

 Puran poli

 

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Can you think of one dish that’s the lifeline of Maharashtrians? Puran poli. This sweet version of the dal paratha is a specialty on festive occasions such as Diwali, Holi, and Ganesh Chaturthi. Check out its simple method of preparation from Indobase and add it to your menu of Holi special food.

 

Ingredients

  • Maida (all-purpose flour) - ½ kg
  • Lentil (gram dal) - ½ kg
  • Cardamom powder - 1 tsp
  • Ghee - 1 tsp
  • Jaggery - ½ kg
  • Oil - 100 ml
  • Salt to taste

 

Puran poli easy recipe

  • Wash and boil the lentils with water and 1/2 tsp salt till it becomes soft
  • Cool slightly and strain the dal using a strainer
  • Add cardamom powder and jaggery and grind to make fine paste
  • If the paste is sticky, keep it on fire to dry up completely. This is puran
  • Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard
  • Add oil and knead the maida again till oil gets absorbed
  • Prepare equal number of balls from maida and puran
  • Roll out the maida balls to make small poori
  • Stuff these poori with puran ball
  • Roll them again into balls
  • Roll out to make chapati. It is called poli
  • Heat a griddle and roast each poli
  • Apply ghee on both sides when done
  • Serve with a hot cup of tea

 

Each of the above recipes is perfect to satiate your sudden hunger pangs – be it during Holi or any regular day. Due to the presence of healthy ingredients, they are not only delicious, but also nutritious. So this festive season, try to prepare one of these incredibly tasty Holi special food recipes and come back to thank us later!

 

Header image credit

 

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