Best Holi Recipes – Gujiya To Thandai, These Holi Recipes Are Sure To Make You Drool
Holi Recipes to Enjoy on Festival of Colors
Holi is just round the corner and this Hindu festival is more about celebration, exuberance, and enthusiasm. This festival is a perfect opportunity to enjoy some quality and fun filled time with your friends, family and loved ones. This is what makes it a festival of happiness. Festivals are all about togetherness and harmony. These colours symbolise vibrancy and harmony in relationships. In India celebrations and occasions are simply incomplete without sumptuous food.
You just cannot imagine a festival without good food as it adds on to the festive spirit. Traditionally, the entire family come together to celebrate Holi and cooking together is another interesting thing about this festival. Now when you have your loved ones around you, having delicious food is an absolute must. The true essence of cooking together and preparing sumptuous food for the festival is a real bliss. Since ages, Holi has been celebrated with colours and variety of Holi snacks.
To spend the day with your loved ones and to treat them with some amazing snacks, there is a list of some quick and easy delights that will end your confusion of what and how to cook for Holi! You can try these easy snack recipes at home that too without putting in much efforts.
Here I’ve a collation of some lip-smacking and quick Holi snacks recipes, which are a perfect amalgamation of taste, flavours and crunch! You can make in the season. They are not only popular but a must have during Holi Festival. These popular Holi recipes include a varied list of sweets, snacks and drinks. This blog has curated a collection of healthy and wholesome Holi nankeens, Holi dry snack and Holy party recipes, which will certainly amp up your celebrations.
Chandrakala –
No Holi is complete without this traditional fried pastry or sweet dumplings Gujhia. Chandrakala is a different avatar of these flaky and crispy outer crust filled with a sweet mixture of Khoya, coconut and dry fruits, Gujhia is a must make for Holi. This recipe is tried time and over again and has always worked
Chandrakala is a very elegant and royal Indian sweet usually made during Diwali and Holi in North India. With a lot of variation it is also made in Maharashtra and south Indian States. It is quite similar to the humble Gujhiya but richer in taste and looks.
Unlike the Gujiya, it is round in shape and hence the name Chandrakala. It is fried and then dipped in sugar syrup. It is also rightly called Rasbhari Chandrakala because when you bite into it you can taste the sugar syrup and sometimes it might drip down also. Making Chandrakala is an art, but with a little patience you can sail through this process easily.
To make dough
• All purpose flour/Maida – 2 cup
• Melted ghee – ¼ cup
• Salt – a pinch
• Warm Water – as needed
For preparing khova stuffing
• Milk powder – 2 cup
• Milk – ½ cup
• Ghee – 2 tbsp
• Powdered sugar –1/4 cup
• Cashews – 5 nos
• Pista – 10 nos
• Badam – 5 nos
• Raisins -10 nos
• Chironji – 10 nos
• Cardamom powder – 1 tsp
For Sugar Syrup
• Sugar – 2 cup
• Water – 1 cup
• Cardamom powder – 1/4 tsp or rose water – few drops
Ghee for frying
Pista finely chopped and Silver Varq for garnishing.
• In a wide bowl , take maida , and a pinch of salt. Add melted ghee and make a crumbly mixture. Fat should be well distributed with the flour.
• Add enough water to make a soft , non-sticky pliable dough. Knead the dough well for five minutes. Keep covered for 30 minutes.
• Dry roast lightly – Cashew nuts, almonds, chironji, and coconut one by one and keep in a bowl to cool.
• Heat ghee in a pan and pour milk. Add milk powder gradually and keep stirring. Keep the flame low. Just in 3 minutes, Khova is ready. Let it Cool.
• Now mix all the ingredients of filling like powdered sugar, roasted dry nuts and cardamom powder together.
• Combine sugar and water in a broad pot or pan . Once it starts boiling lower the heat and let it boil for 5 minutes.
• The syrup should be of ½ string consistency. (That is, if you rub between your thumb and first finger it should not form like a string but should feel a little sticky)
• Add a few strands of saffron and set aside.
• Knead the dough and divide it into equal portions. Make balls and flatten them.
• Roll them like very small pooris. (2 pooris are required for 1 Chandrakala)
• Put a spoon full of filling and moisten all around the edges with water and maida paste.
• Cover with another poori. Press to seal so that the filling does not come out while frying.
• Now seal the edges using fork or toothpick, it will also create nice design at the edges.
• Fill all the pooris like this.
• Heat ghee on medium heat and slide the prepared chandrakalas in batches of 3 to 4 depending on the size of the frying pan.
• Once they start to puff up reduce the heat to low and fry till light brown.
• Drain and dip in the prepared syrup.
• After five minutes turn so that the other side is also coated with the syrup.
• Take out from the syrup on a plate.
• Similarly fry all and soak in the syrup.
Garnishing
• Decorate each chandrakala with a small piece of silver varq on top and sprinkle a little chopped pista.
• Your Royal looking and very tasty traditional sweet is ready to be served.
Thandai –
Rich, refreshing, and super easy-to-make, Thandai is a perfect drink for the festive occasion of Holi and Shivratri. This thick and luscious drink is packed with dry nuts and flavored with fragrant spices It is quite refreshing to drink and is loaded with some rich ingredients like dry fruits, seeds, and saffron.. It’s completely gluten-free, vegetarian, and it’s super addictive!
• To make thandai soak dry nuts, peppercorns, poppy seeds, cardamom, fennel seeds and watermelon seeds in water for at least 2 hours. You may leave them for overnight for better results. Then, grind everything well and make a paste of it.
• This mix of spices and nuts is then mixed with milk along with sugar, saffron and rose water.
• Once you have mixed in the spices-nut mixture with the milk, set it aside for around 1 hour so that the milk absorbs all the flavors. Because we eventually strain the mixture it’s important for the milk to absorb the flavors before we do that.
• Thandai is supposed to be served chilled, it doesn’t taste half as good when it’s at room temperature.
• The quantity of sugar and the amount of spices in this recipe can be adjust to taste. If you want stronger flavors in your thandai, add more of peppercorns that for little heat or more of the fennel seeds for that cooling effect
Layered Matthri –
Crusty Khasta Matthri is a crisp, flaky, classic, savoury snack which is a favourite among all and generally prepared during festivals like Holi and Diwali. This Laccha Nimki can be served with tea or enjoyed just like that. Layered Nimki are made with basic ingredients like Plain flour, salt, carom seeds and oil but the thing that makes it special is the different layers of this Khasta Mathri namakpare namkeen.
The crunchy Layered nimki not only look good but taste good too. You can make them and store them for a longer time in air tight containers as they have an extended shelf life. Khasta Namakpara is also known as layered sankhe or Crispy Nimki.
Ingredients :
• 1 cup all purpose flour (maida)
• Some crushed black pepper
• 1 tsp cumin seeds (jeera)
• 1 tsp ajwain
• Salt as per taste
• 2 spoon ghee
• 3 spoon corn flour/rice flour
• 2 tbs oil (to kneed dough)
• Oil (for deep frying)
• Red chilli powder(to sprinkle)
Method :
Take a mixing bowl, add 1 cup all purpose flour (maida)
• Add some crushed black pepper
• Add 1 tsp cumin seeds (jeera)
• Add 1 tsp ajwain
• Add salt as per taste
• Add 2 tbs oil (to make it crispy), kneed dough like paratha and leave for 15 mins.
Further take a small bowl, add 2 spoon ghee in it
• Add 3 spoon corn flour/rice flour (corn flour helps to get layers in mathri) and mix it vigorously with the help of spoon.
Further roll out some balls from the dough.
• Place one ball on flat surface/silicon sheet/rolling board, flatten it further with the help of rolling pin and dust some flour if required.
(Make more 3-4 rotis)
Then place one roti on flat surface, apply good amount of ghee mixture on it and spread it around.
Place more rotis and add a layer of ghee mixture one by one.
Apply some ghee mixture on last roti and make a roll of all roti layers.
Cut this roll into small pieces/rolls and flatten these small rolls with the help of rolling pin.
Further heat up the pan for frying, pour oil in it.
Add mathris in oil and fry until it gets golden-brown colour and take them on a tissue paper (it will absorb oil)
Sprinkle some red chilli powder from top(optional)
And then your Crunchy Layered Mathri is ready…
Sooji Twisters –
Suji Twister is an easy and interesting savoury snack recipe made with semolina and dry spices (Sooji Snacks). Suji twister is an ideal tea-time snack recipe known for its savoury and crisp taste and also twisted and rolled appearance.
Generally, you can enjoy these sooji snacks with your hot cup of tea or coffee while reading your favourite book or munch them while watching your favourite movie. You may lovingly share these crunchy sooji twisters with your family or friends, and you may also welcome your guests with hot and fresh crispy homemade yummy sooji snacks.
These suji snacks can be prepared during festivals and stored in an airtight container for around 15 days.
Aalu Matar ki Kachauri –
Aalu Matar Kachori is a popular vegetarian Indian breakfast dish. It is a flaky, crispy Indian pastry stuffed with spicy green peas filling. Matar Kachori is more than just a snack, it’s a feeling of pure ambrosia. Serve it with a variety of flavorsome chutney for an indulgent Indian breakfast feast.
Kachori is a snack with savory/sweet filling. Kachoris are made with different types of filling (moong dal, aloo, matar, pyaz..) and they are deep fried. Kachori a very popular street food, is served with varied toppings/sides in different parts of India. These aalu -matar kachori are puffed so well and are crisp and flaky. Spices in the kachori filling makes a perfect harmony to the taste buds. They flaky crisp, deep fried pastries that hold within them a load of deliciousness and taste. So, if there is a special occasion coming up like Holi, do make these Matar Kachoris and I assure you, your guests will not just stop at one.
It has a spiced pea filling which looks very simple, but actually brings together peas and a whole bunch of spices. Ginger and Dry Mango Powder give the filling, a spicy, sour, tantalizing taste that is hard to resist.
• 2 cups All purpose flour(Maida)
• Ghee (Clarified Butter) – 1/2 cup
• Salt – as per taste
• Water – To make the dough
• Matar (Peas) – 1 cup
• Aloo (Potatoes) – 1 cup boiled
• Hari Mirch (Green Chillies) – 3 small ones
• Adrakh (Ginger) – 1 inch piece
• Dhaniya (Coriander) Powder – 1 tsp
• Jeera (Cumin) Powder – 1 tsp
• Lal Mirch (Red Chilli) Powder – 1 tsp
• Kalaunji – Kala Jeera (Nigella Seeds) – 1 tsp
• Saunf (Fennel Seeds) – 1 tsp
• Salt – per taste
• Oil – 1 tsp
Method :-
Step:-1 Melt Ghee and mix in atta with salt, mix it well.
Step:-2 Add water slowly and mix it into a nice firm Doug.
Step:-3 Leave it aside for 1/2 – 1 hour.
Step:-4 Grind Peas coarsely with ginger and green chillies.
Step:-5 Boil potato and mash them.
Step:-6 Heat oil in a pan, add both the kala jeera and saunf.
Step:-7 Add crushed green peas mix and fry for 5-6 min till raw smell of peas are gone.
Step:-8 Add mashed potatoes and add all dry masalas and mix well.
Step:-9 Fry for few more min.
Step:-10 Let it cool for a while (cool enough to be able to handle).
Step:-11 Take a small lemon size dough ball and roll it into a thick poori size.
Step:-12 Take about 1 tbsp aloo-matar masala in a ball form and keep it in the middle of the poori.
Step:-13 Now, pull all sides of the poori around it in round form and pinch off the extra dough from the top.
Step:-14 Now, press the middle of the kachauri nicely with a thum (otherwise kahcauri may open up when you put it in hot oil)
Step:-15 Press it with hand only (don’t roll or else the masala will ooze out) and give it a round shape
Step:-16 Heat oil in another deep pan and add these kachauris one by one and fry them till golden brown. If you take a wider pan and if your oil is hot enough, you can even fry 2-3
Step:-17 Take them on paper towel and soak the extra oil.
Rabri Malpua –
Rabri Malpua, the lusciously delectable dessert, is every Indian sweet lover’s delight. Fennel scented fluffy Indian pancakes drenched in sugary syrup, when served along with a topping of creamy chilled rabri becomes heavenly delicious, and create an absolutely indulgent creation that you can’t stop eating.
Surprisingly easy to make, the golden Malpuas are soft, fluffy yet crisp, and thin pancakes. These deep-fried crepes are dunked in saffron flavored sugar syrup and taste amazing when served hot with cold kesar- rabdi (Saffron flavored thickened milk) further adorned with chopped almonds and pistachios before serving.
Like every Indian dessert, this decadent malpua can also be made in many ways. In fact, every region has its own twists with this recipe. Here I have shared an easy recipe for Rabri Malpua that does not require khoya or milk solids. This is an instant version of Rabri Malpua recipe. This recipe requires very few commonly available ingredients. This delicious Malpua is made with the goodness of milk, sugar, and mild flavoring of fennel seeds, cardamom pearls, and saffron. The best thing about this dessert is its combination of flavors and textures.
The hot malpua topped with chilled rabdi is an absolute indulgence, one, that should not be missed. This is the ultimate dessert which is thinner and delicate in its texture, with crispy edges and a soft center. It is made using all-purpose flour batter (however, we are making an instant version here). It is deep-fried and then sweetened by immersing it in sugar syrup that is perfumed with cardamom powder and saffron before being served with rabdi.
Making this delicacy at home might seem like a herculean task and a bit time consuming, undoubtedly, but the recipe is extremely easy to follow and totally worth it. It is perfect for festive celebrations. So, the next time you’re planning an Indian feast, give this sugar-coated fritter a try and serve your family and friends this soft textured heavenly dessert along with luscious rabri.
Dates Kheer –
Super yummy dates kheer or dates payasam which not only taste delicious but it is easy to make. Dates kheer makes an easy dessert which you can make for any occasion in just a few minutes. It has a slight taste and flavour of dates without overpowering anything. So delicious and very simple to make. This is a healthy version of popular rice kheer for it is sweetened with dates jaggery and sugar. It’s a delectable dessert that can essentially substitute the traditional rice kheer.
Coconut Laddu –
Coconut Laddu/Coconut Ladoo or Nariyal laddu is one of the tastiest Indian sweets recipes that can easily be made for any festival. Coconut ladoos are usually made with fresh milk, sugar and freshly grated coconut or desiccated coconut whatever is easily available. It is typically prepared during festival seasons as offering especially during Holi, Raksha Bandhan, Diwali, Ganesh Chaturthi and Navaratri.
Dhaniya Aalu Chaat –
The word “Chaat” itself makes one to drool. Chutney Wale Aloo Chaat is another popular street food from North India. With fresh condiments & few other spices, this chaat with simple recipe acquires mouth-watering flavor. The after-taste of these grubs are going to linger on your palate for a long time to come. This recipe of Chatpate Aloo is a perfect evening snack or dish up this recipe for a quick, hassle-free side dish. Whipped up with boiled potatoes doused in a green coriander- mint chutney and seasoned with spices and generous squeezes of lemon, this chaat comes with a burst of flavours.
Ingredients
• Small Potatoes- 10 (boiled & cut roundly)
• Coriander Leaves/Cilantro (hari Dhaniya) – 3 cups (roughly chopped, • each cup measuring 250 ml)
• Fresh Mint leaves – 100 g
• Green Chillies- 6-7 medium
• Garlic- 1 large pod
• Ginger- ½ “piece
• Dry Mango Powder (Amchur) – 2 tsp
• Chaat Masala Powder- ½ tsp
• Crushed Roasted Cumin Powder- 1 tsp
• Lemon- to drizzle acc. to taste (optional)
• Salt- to taste
• Black salt – ½ tsp
• Curd – ¼ cup
Steps to follow-
1. Boil potatoes with a bit of salt until they are tender ((let them stiffly boiled, don’t overboil)). Peel off and then cut in rounds. Keep aside in a large bowl.
2. Meanwhile take coriander leaves, mint leaves, green chillies, garlic & ginger in a blender & blend smooth adding just a tbsp or two of water to ease blending.
3. Now mix seasonings; dry mango powder, chaat masala powder, crushed cumin powder & salt. Again give churns to mix well.
4. Add this coriander pesto/ dhaniya chutney and curd blend to the bowl of potatoes. Toss to coat potato rounds with the chutney.
5. Serve this savory-chatpati Hariyali Aloo Chaat with some lemon drizzle if you like it to make tangier and some finely chopped onion slices and namkeen sev to make it look more tempting.
This is quick and very delicious chaat from Northern India and can be prepared in a jiffy.
Balushahi –
Balushahi is an authentic culinary delight, which happens to be an inseparable part of festivals and wedding occasions in India. This delicious sweet is a symbol of joy and festivity. Prepared with desi ghee, Balushahi might be rich in calories, but crispy from outside and moist, tender and flaky from inside the melt-in-mouth taste is just mind-blowing. You can make Balushahi at home by following this easy and quick recipe. Try out this special recipe on festivals like Holi and special occasions to impress your family and friends.
Masala Moongfali –
Healthy, crispy, crunchy goodness of protein with savory tea-time snacks….Hmmm, not a bad idea at all when you can prepare them hygienically at your own kitchen in 10 minutes!!!
Peanuts are a convenient source of protein and come with the added bonus of healthful nutrients, such as antioxidants, iron, magnesium, and fiber. The majority of fats in peanuts are heart-healthy mono- and polyunsaturated fats. So what are you waiting for? Just Cook, Eat and Repeat.
Moong dal ki Kachori –
Super crisp, flaky and utterly delicious, kachoris are the ultimate snack or mid day meal that you just won’t be able to resist! One of the most loved Indian snacks, Moong Dal kachori is absolutely sensational. Kachoris are deep fried breads made with ground dal sauteed along with spices and filled into a cover of maida and baking powder. This is the most popular road side snack that you’ll find across north India, specially parts of Rajasthan. Kachoris have a number of varieties, most popular ones being Khasta kachori and Dal kachori.
Moong Dal Kachori, also known as Rajasthani Kachori or Khasta Kachori is a perfect dish to enhance your festive experience. This Rajasthani Kachori recipe is crispy, spicy and stuffed with moong dal. Ready in just half an hour, this khasta kachori recipe is perfect to be served as an evening snack with tea. Once you try this moong dal kachori recipe, it will surely become your go-to when craving a savoury treat! It might look complicated to make, but it is very easy to prepare when you have sudden guests dropping by and you are not in a mood to cook something exotic.
Instant chocolate Burfi –
Instant Chocolate Burfi or 5-minute burfi. It is super duper easy to make. An authentic and classic Indian sweet to be loved by grown-ups and kids alike.
Crispy Macaroni Snacks –
Crispy Macaroni Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Snacks are very important for children because they eat small amounts but at frequent intervals.
That is why they must be given healthy, nourishing snacks. Crispy & crunchy Macaroni snacks can be prepared in less time and can easily replace packaged junk food like kurkure. Though these Macaroni snacks are deep fried but they absorb very less oil so grown ups can munch them as much as they want remaining guilt free.
Children love to munch chips and kurkure anytime. But it’s not healthy to provide packaged junk all the time they ask for. You can replace them smartly with Crispy Macroni Snacks that can be prepared easily at your kitchen without any fuss. Crispy Macaroni Snack is easy to make a completely unique snack recipe that is liked by children and adults equally.
So, what are you waiting for? Just, get creative with your pasta or macaroni and make something exceptionally unique. This unique snack will wow your guests as well. It’s unique and creative too. Give this snack recipe a try, you will be amazed!
To prepare this Crispy Macaroni Snacks, Macaroni is cooked and dried completely and coated in a flour mix, Then it is deep-fried and tossed with aromatic and flavourful seasoning. Finally allow this to cool completely and store in an airtight jar. You can send this delightful snack to school any time you wish, but make sure you pack it in an airtight tiffin box. So that it remains crisp and crunchy. It can be served with a creamy sauce for dipping is a great party snack. If You love pasta, you might actually love this crispy snack as well.
Paneer Tikka Masala –
Paneer Tikka Masala, a famous Indian appetizer, is a popular and delicious tandoori snack where paneer, capsicum and onion cubes are marinated in a spiced yogurt-based marination, arranged on skewers and grilled in the oven or on stovetop or pan.
Mawa Gujhiya–
Gujiya (Gujia) is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is crispy yet flaky in texture and made from all purpose flour. The stuffing is very rich, sweet in taste and made from mawa (khoya), sugar, nuts and it is .
