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  1. Happy Holi 2018: Recipes Collections, Gujiya, Snacks, Sweets, Drinks For Holi Festival

Happy Holi 2018: Recipes Collections, Gujiya, Snacks, Sweets, Drinks For Holi Festival

Happy Holi 2018: Holi, the vibrant festival, isn't only about colours. Holi brings to the table a whole lot of mouth-watering flavours. Like any other Indian festival, Holi too has some special recipes.

By: | New Delhi | Updated: March 2, 2018 6:45 AM
Holi 2018, Happy Holi 2018, Holi Celebration, Holi Festival, Holi Recipes, Holi Snacks Happy Holi 2018: Holi, the vibrant festival, isn’t only about colours. Holi brings to the table a whole lot of mouth-watering flavours. Like any other Indian festival, Holi too has some special recipes.

Happy Holi 2018: Holi, the vibrant festival, isn’t only about colours. Holi brings to the table a whole lot of mouth-watering flavours. Like any other Indian festival, Holi too has some special recipes, catering not only to the sweet tooth but also to those liking savouries. Hence, on Holi, we have gujiyas, thandai, mathris, phirnis and various other delicacies making the festival a delicious one. Holi is a dose of yummy recipes to satisfy your hunger cravings as you play with colours and indulge in merry-making.

Preparing delectable sweets and snacks is a major part of this festival. From making hot and crispy gujiya to gulping thandai, Holi is all about eating and preparing various delicacies at home. So, this Holi don’t miss the fervour with lip-smacking recipes to enjoy the festival of colours.

Special Thandai

Holi Special Thandai

(by Chef Sanjeev Kapoor)

 

Ingredients

Full Cream Milk -1 1/2 litres
Cashewnuts soaked-25
Almonds blanched and peeled-25
Melon seeds (magaz) soaked-3 tablespoons
Pistachios blanched and peeled-30
Saffron- a few strands
Sugar-1 1/2 cups
Poppy seeds- soaked 3 tablespoons
Rose petals-25
Green cardamoms-10
Cinnamon- 1 inch stick
Black peppercorns-8

Method

In a mixer, gring almonds, pistas, cashews, poppy and melon seeds. Grind it with a little milk. Boil milk in a pan. Add the saffron to it. Add sugar when the milk boils. Add the grinded cardomoms, rose petals, black peppercorns, and cinnamom. Now, add the dry fruit paste to the milk and mix. Simmer for four-five minutes. Add the masala to the milk. Mix well, put the milk in the fridge and serve.

Chocolate Gujiya

Chocolate Gujiya

(by Chef Savio, JW Marriot)

Ingredients

For the gujiya dough:
Flour-1 Cup
Ghee- 3 Tbsp
Salt to taste
Water-1 cup

For the chocolate filling:
Mava-2 Cup
Sugar-2 1/2 Cup
Cardamom powder- 1/2 tsp
Chocolate chips- 1/2 cup

For frying -Oil
Sugar syrup- to dip the gujiyas

For garnishing:
Cream-250 Grams
chocolate- 250 Gram
Cardamoms-50 Gram

Recipe

Make the gujiya dough with flour, ghee and salt. Add water and make a firm dough. In an pan, cook mava till its brown. Then add sugar and cook. Add cardomom powder annd chocolate chips when the mixture cools. Mix well. Now, take a small piece of the dough and put it on your hand. Now, fill the chocolate mixture, and seal the dough with a little water. Now, fry the gujiyas till they are golden brown. When gujiya is cooked, soak it in sugar syrup. Garnish with chocolate syrup, cardamom and serve.

 

Rasmalai

Rasmalai

(By Tarla Dalal)

Ingredients

For Saffron Milk
milk- 5 cups
saffron- 1/2 tsp
warm milk- 2 tbsp
sugar-1/4 cup
cardamom powder-1/2 tbsp milk-5 cups

For rasgolla

Milk-5 cups
lemon juice- 1 1/2 tbsp
sugar- 1 cup

For Garnish
chopped pistachio
chopped almonds

Recipe

For the saffron milk:

Boil milk in a pan till it reduces to half. Boil on high flame. Reduce flame and cook 15 for minutes. Combine milk and saffron mixture in a bowl. To the boiling milk, add sugar and cook on medium flame for 1 minute.Now, add the saffron-milk mixture and cardamom powder. Then mix well. Refrigerate for 1 hour.

For the rasgolla:

In a pan, boil milk for 4-5 minutes. Switch of the flame, and add lemon jiuce and stir gently till it curdles. Strain the paneer in a muslin cloth. The, place the muslin cloth with paneer in fresh water and mash for 1-2 minutes. Tie and hang it for half and bour till the extra water drains out. Then remove the panner from the muslin cloth and knead the paneer till it is smooth and soft. Then divide the paneer mixture into 10 equal portions, roll and flatten it. Keep it aside. Now, in a steamer, put 5 cups of water, add sugar and boil it till sugar completely dissolves. Put panner balls into sugar syrup and steam for 8-9 minutes. Switch off the burner and let it stand for half an hour. Now, remove the rasgolla from the sugar syrup and squeeze them gently and add to the saffron milk. Refrigerate till chilled and serve with chopped pistas and almonds.

 

Methi Mathri

Methi Mathri

(By Chef Pankaj Bhadouria)

Ingredients:

Refined flour-2 cups
Salt- 1tsp
ajwain- ½ tsp
kasoori methi- 1tbsp
ghee- 5 tbsps
black pepper corns- 1tsp
oil to fry

Recipe:

In a bowl, take flour, salt, ajwain, powdered peppercorns and mix well. Add ghee and mix well. Add cold water and make a dough. Cover the dough and leave it to rest for 15 minutes. Divide the dough into small balls and then flatten them. Heat oil in a pan, and fry them till golden brown and crisp. Drain and cool. Store in airtight containers.

 

Malpua

Malpua

(By Chef Marut Sikka)

Ingredients

For the batter:
Flour- 1 Cup
Khoya- 1 Cups
Warm Water- 1 1/2 Cup

For the malpua:
Blanched and cut Pista- 10
Blanched and cut almonds- 10
Saffron strands- few
Ghee- 6 Tablespoons
Sugar syrup- 4 Cups

Recipe

For the batter:

Mix water and flour and make a batter that is lumpless. Add khoya with water and form another batter. Add both the batters together and form a smooth – lumpless batter of thick consistency.

For the malpua:

In a pan, melt ghee and cook for some time. Add khoya and flour batter. The batter should be put in a circular motion. Add just 1 tbsp flour batter. Then, put some more spoonfuls of batter and put ghee on the centre of pan. Turn the malpuas and cook. Cook till the edges of malpuas become red. Then dip malpuas in sugar syrup. Then put the malpuas in a plate and garnish with almonds, pistas and saffron.

 

Have a colourful and delicious Holi!

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