Holi Recipes

Holi is the festival of color and harmony and like most Indian festivals traditional dishes are its integral part. Special dishes and scrumptious meals are prepared in Indian households and this includes delicacies like ladoos, pedas, gujiyas, dahivadas, chats and so on and so forth.


Ingredients: Makes about 40 Gujiya.
  • 500 gms maida (flour)
  • 1kg khoya
  • 3tbsps kismis (raisins)
  • 200 gms almonds (cut into thin strips)
  • 6 tbsps cooking oil. ( keep some more aside for deep frying)
  • 200 ml water.
  • 500 gms sugar.


Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these Gujiya, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. Store for use in an airtight glass jar.


Aloo Chaat Recipe

  • 4 peeled Aloo (potatoes)
  • ½ tsp red chilli powder
  • 1 tsp roasted cumin powder
  • 1tsp chaat masala
  • Tamarind chutney
  • Mint chutney
  • Chopped Coriander leaves
  • oil for frying

  • Peel the potatoes and wash them with water.
  • Dice potatoes into a fairly large size.
  • Heat oil and deep fry potatoes, till it turns golden brown.
  • Place it on a tissue paper to soak the excess oil.
  • Mix fried potatoes with red chilli powder, cumin powder, chaat masala.
  • Add mint chutney, tamarind chutney to taste.
  • Garnish with chopped coriander leaves.
  • Serve aloo chat in a bowl with a tooth pick.


Vegetable Pakora

  • Chopped vegetables: carrot, cabbage, spinach, potato, onion, cauliflower
  • Chickpea flour (besan) – 1 cup
  • Salt for taste
  • Chopped green chilies
  • ½ a cup of water
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp


Cut the vegetables into small pieces and boil them till they become tender. In a bowl, mix besan with salt, turmeric power, cumin powder, and green chilies. Add water to form a batter. Mash the boiled vegetables together and form small balls. Dip them into the batter and deep fry in hot oil. Serve hot with green chutney.


Papri chaat


  • All-purpose flour Ghee
  • Onion seeds
  • 3 large potatoes boiled
  • 2 large onions chopped
  • 2 cups of chopped tomatoes
  • 2 cups of bhujia or friend vermicelli
  • 3 tsp of red chili powder
  • 2 cups of fresh yogurt
  • Black or rock salt
  • Freshly grounded roasted cumin seeds – 3 tsp
  • Tamarind chutney – 1 cup
  • Mint and coriander chutney – 1 cup
  • Chopped coriander


Mix the all-purpose flour and onion seeds with a little ghee. Knead it well with water to make the dough. Allow it to rest for 5 minutes. Make small balls from the dough and flatten them on the cooking surface to make papri. Fry the papris in ghee.

In the serving dish, line the papris around the border of the plate. Add lightly smashed boiled potatoes, chopped onion and tomato. Sprinkle with rock salt, cumin power, and red chili powder.

Beat the yogurt and add it to the plate with tamarind and mint chutney. Finish the dish by sprinkling bhujia and coriander leaves on top.


Mattar Ki Kheer

  • Green peas - 1 cup
  • Milk – 1 ¼ liters
  • Sugar - 1 cup
  • Green cardamom powder - 1 tsp
  • Chopped pistachio – 7-10
  • Crushed green cardamoms
  • Raisins
  • Ghee – ½ cup


Boil peas until tender. Then soak them in cold water before grinding into a fine paste. In a thick bottom pan heat ghee and then add the peas paste into it. Stir continuously so that it doesn’t get stuck at the bottom. Remove from the heat and set aside to cool off.

In a separate pan boil milk. Add cooked pea into it and again bring it to boil. Boil it over low flame till the milk reduces to half. Add sugar, cardamom powder, raisins and sliced pistachio and cook for another 8 to 10 minutes.

Put the kheer into freezer and serve chilled. Garnish with more pistachio, raisins and sliced almond.



  • Maida – 1 cup
  • Semolina (Suji) – 1 cup
  • Water
  • Curd – whipped
  • Ghee – 3 tbsp
  • Ajwain – 1 tsp
  • Salt to taste
  • Oil for deep frying


Mix salt, ajwain and melted ghee till it takes a form of breadcrumb. In a separate bowl mix the curd with the flour and add water to make dough. Wrap the dough in wet cloth and allow it to rest for ½ an hour.

Take the dough and flatten it in a ¼ inch thick medium size pizza. Cut diamond size stripes from it with the help of a knife. Deep fry the stripes in hot oil.


Dahi Vada

  • 2 cups urad dal
  • oil for deep frying
  • 5 cups dahi (yogurt)
  • Finely chopped
  • Coriander leaves
  • ½ tsp roasted
  • Jeera Powder
  • Red chili powder to taste
  • Salt to taste

  • Soak 2 cups of Urad Dal overnight.
  • Grind it into smooth paste.
  • Add salt to taste.
  • Heat oil in a pan and fry vadas till golden brown color.
  • Take the hot vadas and put in cold water for 2 – 3 minutes.
  • Take vadas out of water and squeeze the water.
  • Mix Dahi with salt, red chili powder and jeera powder.
  • Serve vada and pour dahi over them.
  • Add imli chutney and green chutney.Garnish with chopped coriander leaves.
  • Serve the dahi vadas chilled.


Onion Rings

  • 6 big onions (cut into rings)
  • Besan
  • Oil to fry
  • Green chilies chopped – 1 ½ tsp
  • Salt to taste
  • Turmeric powder - ½ tsp
  • Cumin powder – 1 ½ tsp
  • Chat masala for garnishing


Mix besan, salt, turmeric and cumin powder, and chopped green chilies with water to form a batter. Blend the mixture well to incorporate air into it so that the batter becomes fluffier. Now dip the onion rings into the batter and coat them well. Deep fry the onion rings and serve them with a sprinkle of chat masala.



  • Water – 2 ½ cups
  • Fennel Seed - 2 tblsp
  • Cardamom – ½ tsp
  • Cloves - 4
  • Raisins – 2/3 cup
  • Blanched and chopped Almond – ½ cup
  • Pistachio chopped – ¼ cup
  • Melon seeds/sunflower seeds/ pine nuts – ¼ cup
  • Milk - 1 ltr
  • Saffron


Boil water in a thick bottom pan. Add fennel seeds, cardamom and cloves to the boiling water to flavor it. Cover and set aside for ten minutes. In a bowl add raisins, almonds, pistachios, and melon seeds. Add the water to the mix and set aside for 1 hour.

Put soaked almond, raisin and pistachio in blender and make a smooth paste. Strain the mixture into a bowl.

Add some warm milk in saffron to bring out its color. Then add the nut paste, milk, sugar, and saffron milk in a large jug. Chill it in freezer and serve with crushed ice.


Cashew Burfi

  • Cashew Nuts - 100 gm
  • Sugar - 250 gm
  • Ghee melted – 80 ml
  • Milk - 118 ml
  • Saffron – a pinch
  • Cardamom Powder – ½ tsp


Soak cashews in milk mixed for an hour. Now grind them into a paste along with saffron. In a thick bottom pan add sugar and water. Put the mixture over low heat or in microwave till the sugar completely melts.

Now add the cashew paste in the sugar mixture along with melted ghee. Stir thoroughly till the mixture gets the desired consistency. Add cardamom powder to the mixture.

Flatten the mixture, ¼ inch thick, into a greased tray and cut into diamond shapes. Cool off till the burfis are hard.



  • Paneer or cottage cheese- 450 gms
  • Water - 4 cups
  • Sugar - 2 cups
  • Rose Water – 2 to 3 tsp
  • Saffron
  • Thickened milk or double cream - 200gms


Knead paneer until there is no lump and it is absolutely smooth. In a pressure cooker add sugar and water to make sugar syrup.

Make small balls from the paneer dough and give the balls an oblong shape by rolling them in your palms. Drop the cham-chams into the boiling sugar syrup and pressure cook them for 8-10 minutes. Add saffron and rosewater to the cham-chams and let them cool off completely.

In a separate bowl whisk the fresh cream till thick and fluffy. Put it into a piping bag and put over cham-chams. Garnish with chopped almond.