Every Indian festival is incomplete without delicious food. With the festival of colours just around the corner, we can’t wait to gorge on some delicious Holi pakwan recipe! Holi has its own set of special Holi sweets recipes and Holi snacks recipes that everyone likes to indulge in. Along with colours being an important part of the festival, food is an unmissable part of it as well.
Below-mentioned are 8 special Holi recipes you should try this year. P.S. Don’t forget to tell us which ones you tried and how they turned out!
Dipped in sweet chashni and garnished with finely chopped dry fruits, Malpua is a popular North Indian dessert and Holi recipe that is popular all around. Malpua recipe is a perfect addition to your Holi menu. It is delicious and will make everyone hum in its flavour. Try your hand at it, this festive season by following the easy malpua recipe given below-
All-Purpose Flour - 1 cup
Khoya - 2 tbsp
Green Cardamom - 1 tsp, powdered
Pistachios - 2 tbsp, chopped
Saffron - As required
Semolina - 1 tbsp
Water - As required
Refined Oil - ½ cup
Rabri - 10gm, ready-made
Sugar Syrup - 1½ cup
- Take a bowl and mix together khoya, maida and sooji or semolina.
- Next, add cardamom powder and mix well once again. Gradually add water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for a few minutes.
- Now, take a small bowl and soak saffron in water to make saffron water.
- Heat oil in a pan over a low flame. When the oil is heated, pour a ladleful of the mixture and spread evenly. Keep the flame low and cook until the malpua is golden from both sides.
- Remove the cooked malpua and drain the excess oil. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter.
- Drain the malpuas from the syrup, garnish with pistachios, saffron water and rabri.
- Serve this Holi special food hot!
Fried in ghee, you will surely not mind the additional calories after having a bite of this heavenly Holi special food! The much-loved Holi pakwan recipe, the Gujiya recipe is filled with the sweetness of dry fruits and the goodness of ghee. Follow the Gujiya recipe given below to make it during this festival of colours-
All-Purpose Flour - 4 cup
Khoya - 250 gms
Green Cardamom - 1 tbsp, powdered
Semolina - ¼ cup
Sugar - 1 cup
Almonds - 1 tsp, finely chopped
Ghee - 1 ½ cup
Water - 1 ½ cup
- To make this gujiya recipe, firstly add all-purpose flour and water in a bowl to make a soft dough. Add some ghee into the dough.
- Knead the dough well by sprinkling some water to make it soft. Once done, keep it aside for an hour. In the meantime, take a deep-fry pan then saute khoya and semolina till it turns golden and keep it aside to cool.
- Now, add sugar, green cardamom and soaked almonds to the cooled khoya and mix well. Add some dry roasted nuts and raisins, to add a nice crunch to the Gujiya recipe.
- Take two drops of ghee or refined oil and spread it well on your palms and make small round balls from the dough. Leave a cup-like-cavity in the balls to fill the sumptuous stuffing. After adding the filling seal corners in such a way that it secures the stuffing while frying the Gujiya. Roll the sides as per your choice of pattern.
- Now, heat ghee in a pan over medium flame. Fry the Gujiyas till golden brown from all the sides.
- Serve Gujiya, one of the best Holi sweets recipes, with some Thandai and spicy pakoras. Garnish it with some saffron strands and crushed pistachios.
Nothing is better to chill you on a Holi afternoon than a tall glass of thick and creamy Thandai recipe. There are various types of Thandai recipes - Dry Fruits Thandai Recipe, Badam Thandai Recipe and many more! Below-mentioned is a simple Thandai recipe, a Holi special food-
Water - 1 cup
Sugar- as required
Melon Seeds - 1 tbsp
Aniseed - ½ tbsp
Rose Water - ½ tsp
Rose Petals - ¼ cup, dry
Milk - 500 ml
Almonds - 2 tbsp
Poppy Seeds - 1 tbsp
Green Cardamom - ½ tbsp
Black Pepper - 1 tsp
Fennel Seeds - 100 gms
- Soak the almonds, poppy seeds, fennel seed and melon seeds in one cup of water for 30 minutes. For a creamy texture, soak the almonds overnight and then grind all these ingredients into a fine paste and keep aside.
- Now, bring milk to boil in a pan and add the saffron strands. Mix it well. Add sugar and simmer till the sugar melts. Grind the rose petals and black pepper to a fine powder. Add the saffron strands and the water in which it was soaked.
- Add the paste to the milk along with some cardamom powder. Mix well and simmer for 2 to 3 minutes. Turn off the flame and keep it at a normal room temperature.
- Refrigerate the thandai for 2 to 3 hours. Garnish it with some crushed rose petals, saffron strands and chopped almonds.
- Serve this Holi recipe chilled along with some savouries.
Crunchy in texture and spicy in taste, Dal Kachori is a delicious Holi snacks recipe. The tasteful combination of Indian species makes it an apt Holi recipe to enjoy with the many Holi sweets recipes. Follow the recipe below of the Holi special food, Dal Kachori-
Wheat Flour - 1 cup
Salt- As required
Kasoori Methi Powder - 1 tsp
Carom Seeds - 2 tsp
Ghee - 2 tsp
Refined Oil - 2 cup
Cumin Powder - 1 tsp
Baking Soda- ½ tsp
Water- As required
Urad Dal - 1 tbsp
Fennel Seeds Powder - 1 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
- In a large bowl, mix wheat flour, carom seeds, salt to taste and 2 tsp ghee. Use water to knead a soft dough. Cover the dough and keep it aside for 15 to 20 minutes.
- Now, wash and soak urad dal for 10 minutes. Take the soaked dal and grind to a fine paste.
- Put a pan over medium flame and add 1 tsp oil in it. Add carom seeds, soaked urad dal paste, red chilli powder, coriander powder, fennel seeds, cumin powder, salt to taste, kasuri methi powder and baking soda. Stir well and add a little water to mix the spices. Once done, turn off the flame and allow it to cool and keep it separate.
- Now, take one dough ball and flatten it with the help of your fingers. Fill it with dal stuffing and make kachori. Repeat the process with other dough balls.
- Meanwhile, heat oil in a pan. Once hot, deep fry the kachoris till they turn golden brown.
- Your crunchy Holi recipe, Dal Kachori, is ready to serve. It tastes best when served with green coriander chutney or sweet chutney.
Dahi Papdi Chaat
Your good ol’ Sev Puri just got an upgrade with the oh-so-yummy Dahi Papdi Chaat! Amp up your Holi food menu with this mouthwatering Holi snacks recipe. Follow the steps given below to make this Holi recipe to perfection-
Yoghurt (Curd) - 1 cup
Sweet Tamarind Sauce - 6 tsp
Chaat Masala Powder - 2 tsp
Sugar - 1 tsp
Green Chutney - 6 tsp
Papdi - 24
Cumin Powder - 1 ½ tsp
Red Chilli Powder - 1 ½ tsp
Salt - As required
Coriander Leaves - 2 tsp
Sev - 6 tbsp
Potato - 3
Sprouts - ½ cup, soaked
- Whisk the yoghurt in a bowl until smooth. Add salt and sugar to it and mix well.
- Now, arrange the papdis on a plate. Peel the parboiled potatoes and chop them into cubes. Once the papdis are arranged, add some chopped potatoes on top. Now, top up with moong beans. Add the green chutney and tamarind chutney on top.
- Sprinkle chaat masala powder, cumin powder, red chilli powder and salt. Drizzle the yoghurt on top followed by any remaining chutneys. Garnish with coriander leaves and sev.
- Serve Dahi Papdi Chaat, a Holi special food, fresh!
Dahi Bhalla Chaat
Sweet, spice and everything nice! That’s the beauty of this Holi special food! A sweet and spicy Holi recipe, Dahi Bhalla Chaat is everyone’s favourite. It carries a perfect combination of flavours that wows all. Follow the Holi pakwan recipe below to make it to perfection-
Urad Dal - ½ cup, soaked
Ginger - 2 tsp, peeled & finely chopped
Cashew Nuts - ½ tsp, chopped
Coconut - ½ tsp, grated
Milk - ¼ cup
Cumin - ½ tsp, powdered
Sweet Tamarind Sauce - 1 tbsp
Pomegranate Seeds - 1 handful
Refined Oil - 1 tsp
Asafoetida - 1 pinch
Green Chilli - 1, chopped
Raisins - ½ tsp
Yoghurt (Curd) - 1 cup
Sugar - 1 dash
Black Salt - ½ tsp
Green Chutney - 1 tbsp
Coriander Leaves - Handful, chopped
Salt - As required
- Soak the dal overnight. Drain the dal and transfer to a grinder. Add asafoetida powder, ginger, green chillies and salt.
- Grind to a smooth batter and keep aside. Mix cashew nuts, raisins, coconut and a pinch of salt in a bowl. Add this to the batter and mix well.
- Heat oil in a deep frying pan over a medium flame. Add a spoonful of the batter into the hot oil and fry the bhallas until crisp and golden. Take a plate, put some paper towels or tissue papers to drain the excess oil. Then, drop these bhallas in a bowl of water for 10 to 20 minutes.
- Meanwhile, whisk the yoghurt, milk and sugar in a bowl. Squeeze excess water from the bhallas and transfer them to a bowl. Pour the yoghurt mixture over the bhallas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top.
- Garnish this Holi special food with pomegranate seeds and finely chopped coriander leaves. Serve chilled.
When it comes to Holi sweets recipes, Phirni can’t be forgotten. Filled with dry fruits and milk, it is a Holi special food that is enjoyed by all. Try your hands at this Holi recipe given below-
Basmati Rice - 1 cup, soaked
Khoya - 500 gms
Cashew Nuts - ¼ cup
Sugar - ½ cup, powdered
Raisins - ¼ cup
Milk - 1 litre
Almonds - ¼ cup
Pistachios - ¼ cup
Green Cardamom - 1 tsp
- Soak the rice for two hours. Then, wash the rice and drain the excess water. Once done, make a rough, grainy paste by running the ingredients in a grinder.
- In the meantime, finely chop the almonds, pistachios and cashews and keep aside. Add milk to a saucepan and heat it on medium flame. Once boiled, add rice and allow it to cook on low flame, till the milk is reduced to half and the rice is completely cooked.
- Grate the khoya and add it to the rice and milk. Once completely dissolved, add sugar and cook for another 5-7 minutes. Keep stirring continuously or your phirni will stick to the bottom. Add the finely chopped nuts and the raisins. Reserve a little for garnishing.
- Once the phirni acquires a pinkish hue, add the cardamom powder and remove it from the flame. Mix well and pour in earthen cups.
- Garnish with nuts and allow the Phirni to cool before serving.