5 Delicious Best Holi Festival Recipes

Holi is a vibrant and joyous festival celebrated in India and throughout the world by Indians. Sweets have been an essential part of our Indian culture to the extent that festivals feel incomplete without sweets, try out these 5 traditional sweets to savor with your friends and family:

Malpua:

Malpua is a traditional Indian sweet that resembles a pancake but is quite different from an ordinary pancake. It is soft in the middle and crunchy at the edge, it is usually topped with nuts and served with thickened milk. There are many varieties of malpua.

Ingredients:

Flour
Sugar
Curd or yogurt
Khoya (Milk solids)
Cardamom powder
Fennel seeds
Baking soda
Ghee or oil (for frying)
almonds, pistachios, and cashew
Saffron (flavoring)

Preparation:

To prepare the batter, mix 1 cup of flour, 1 teaspoon of fennel seeds(saunf), and 1/3 teaspoon of cardamom powder in a bowl.
Add 3 tablespoons of grated khoya (milk solids) and 3 tablespoons of curd or yogurt.
Add ½ cup of water and stir it with a wired whisk till the batter is medium thick without any lumps and the batter shall be allowed to rest for about 2 hours.
Blanch the almonds and pistachios and peel them after soaking them in hot water for 20 to 30 minutes. Now prepare the sugar syrup before frying the malpua, heat ½ a cup of sugar and ¼ cup of water, and simmer the mixture on low heat, stirring well until the sugar melts. Note that the sugar syrup must be kept warm to prevent it from crystallizing
Then fry them by adding ghee in a pan. Before frying the malpua add 3 pinches of baking soda to the batter. Take a ladle of the batter and pour it gently into the hot ghee and fry on low to medium heat, flip the batter over when the base gets to a golden brown color. After both sides have been cooked, quickly place them in the warm sugar syrup. Serve them on a tray.

Gujiya:

Gujiya is a deep-fried delicacy that is made with delicious fillings and is synonymous with many festivals, one of such festivals is Makarsankranti. It is a crispy, sugary delicacy that can be made in 20 to 30 minutes and it also has a long shelf life. This sweet has been served during festivals for ages. Coconut gujiyas are the most common type of gujiyas served during festivals.

Ingredients:

Flour
Virgin olive oil
Coconut
Dry fruits
Ghee
Water
Sugar
Black cardamom

Preparation

Add flour and ghee into a bowl and mix them as you gradually add water to make the dough stiff. Also, add crushed dry fruits into the mix. Then cover the lid with a moist cloth and let it sit for 20 to 30 mins.
Add shredded coconut to the pan over a low flame fry it for a few minutes and add the powdered sugar to it. Sauté the mix for a few minutes add dry fruits and cardamom powder and mix them all together. Transfer the stuffing to a bowl and let it sit for a while.
Make little balls from the dough and use a rolling pin to make little pooris. Place the dough into a mold and place some stuffing into the dough, add water to the edges, and press the mold tightly.
Pour some olive oil into a pan, place the gujiyas into the oil, and fry till both sides become golden brown. Once done, transfer the gujiyas into a paper towel to remove the excess oil and then place it on a serving tray.

Thandai:

Thandai is a popular drink made with cooling spices, seeds, nuts, rose petals, and milk, popular in the northern part of India. The name of the drink originates from the word thanda which means cool in Hindi. It is believed that the drink serves as a coolant to our body as most of the ingredients used have a cooling effect.

Ingredients:

Milk
Sugar or sweetener
Almonds
Cashews
Pistachios
Melon seeds
Poppy seeds
Fennel seeds
Saffron strands
Rose petals or rose water
Ground nutmeg
Cardamom pods

Preparation:

Start by soaking a combination of almonds, cashews, pistachios, melon seeds, and poppy seeds in water for several hours or overnight until they become tender.
Drain the soaked nuts and seeds, then blend them together with fennel seeds, black peppercorns, cardamom pods, and a pinch of saffron until a smooth paste forms.
Heat milk in a saucepan and sweeten it to your preference with sugar or a sweetener of choice. Incorporate the blended nut and seed paste into the warm milk, allowing it to gently simmer for about 10-15 minutes to meld the flavors.
Remove the mixture from heat and enhance its aroma by stirring in rose water or adding rose petals. Sprinkle a touch of ground nutmeg for an extra flavor boost.
Let the Thandai concoction cool before refrigerating it until cold. Serve chilled, optionally adorned with a sprinkle of saffron strands or chopped nuts for visual appeal.

Papri chaat:

Papri Chaat, an Indian street snack, features crispy papri wafers layered with boiled potatoes, chickpeas, yogurt, and flavorful chutneys. Topped with crunchy sev and fresh herbs, it’s a delightful fusion of sweet, sour, and spicy flavors, capturing the essence of India’s vibrant culinary culture.

Ingredients:

Papri (crisp fried dough wafers)
Boiled potatoes, cubed
Chickpeas, boiled
Yogurt, whisked
Tamarind chutney
Green chutney (coriander-mint chutney)
Chaat masala
Red chili powder
Cumin powder
Sev (crunchy chickpea flour noodles)
Chopped coriander leaves
Chopped green chilies (optional)
Chopped onions (optional)
Pomegranate seeds (optional)

Preparation:

Arrange papri wafers evenly on a serving dish as the base layer.
Add cubed boiled potatoes and boiled chickpeas atop the papri wafers, creating a satisfying foundation.
Drizzle whisked yogurt, tamarind chutney, and green chutney generously over the papri and toppings for a burst of flavor.
Sprinkle a dash of chaat masala, red chili powder, and cumin powder evenly across the chaat for a harmonious blend of spices.
Generously top the chaat with sev, chopped coriander leaves, green chilies, onions, and pomegranate seeds to elevate its taste and visual appeal.
Serve the Papri Chaat promptly to relish its tangy and vibrant flavors.

Badam kheer:

Badam Kheer, originating from the Indian subcontinent, is a cherished dessert blending finely ground almonds, milk, sugar, and aromatic spices like cardamom and saffron. Its luxurious texture and rich flavor have made it a staple in Indian cuisine, often served at festivals and special occasions, symbolizing culinary sophistication.

Ingredients:

Almonds (badam)
Milk
Sugar
Saffron
Cardamom
Cashews (optional, for garnish)
Pistachios (optional, for garnish)
Raisins (optional, for garnish)

Preparation:

Soak almonds in hot water for 2-3 hours or overnight to soften. Peel the almonds.
Grind peeled almonds into a smooth paste, adding a bit of milk if necessary.
In a saucepan, bring milk to a boil over medium heat, stirring occasionally.
Incorporate the almond paste into the boiling milk, stirring well.
Reduce heat and let the kheer simmer for 20-25 minutes to thicken, stirring occasionally.
Add sugar, saffron, and powdered cardamom to the kheer, stirring until sugar dissolves.
Turn off the heat and garnish with chopped nuts and raisins if desired.
Serve warm or chilled as preferred, relishing the creamy richness of Badam Kheer.

Conclusion

Celebrate the vibrancy of Holi with these delightful sweet recipes, sure to add joy to your festivities. From the creamy indulgence of Badam Kheer to the tangy delight of Papri Chaat, these treats capture the essence of this colorful festival, offering a fusion of flavors and culinary traditions to cherish. Read more blogs on the holi celebration at Buding Star.

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About Akansha Bansal

Post graduate in Masters of Business Administration from Panjab University, Chandigarh. She live with a notion “SIMPLE LIVING, HIGH THINKING” and have an optimistic approach towards life. Always eager to learn new things... She loves to write blogs on parenting. She is the Co-founder of "Budding Star".

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