Best Holi Recipes
Holi is celebrated in the month of February/March with the beginning of the change in weather. On this festival enemy also become friends. Just some holi colors indicate the sign of forgetting the pasts and greet new relations. Now festival of Holi is near , it’s time to roll up your sleeves and start preparing Most Popular Traditional Holi Snacks, Sweets, Drinks to enjoy the festival at its best. Here we are providing Best Holi Recipes which you can prepare at home.
There are a many Traditional Holi Snacks, Sweets, and Drinks that are like on Holi Festival and make the time even more delightful. Here are Best Holi Recipes which will help you to celebrate the festival to be more memorable. Try these Most Popular Traditional Holi Snacks, Sweets, Drinks with love and impress your loved ones with yummy Recipes.
You can also check- Holi Celebration Ideas & Quotations
Below are top ten traditional Holi recipes that can brighten up the colors this Holi:
Best Holi Recipes
Bhang is one of the most Traditional Holi Drinks, without bhang the festival of holi is incomplete .Bhang is prepared from the flowers and seeds of the cannabis plant. Despite the fact that it is an enthralling item, it has medicinal values also. It helps to reduce nervousness and improve digestion. With Bhang various dishes can be prepared such As bhang ki chatni, bhang k pakore , bhang ka halva with ghee and, and into peppery, chewy little balls called ‘golee’.
|Besan (gram flour)||250 gms|
|Potatoes (aloo)||200 gms|
|Cauliflower (gobhi)||200 gms|
|Onions (pyaj)||150 gms|
|Spinach (palak)||100 gms|
|Brinjal (baigan)||200 gms|
|Bhang (cannabis) seed powder||10 gms|
|Ajwain (carom seeds)||5 gms|
|Pomegranate seed powder (anardana)||5 gms|
|Salt to taste||–|
|Oil for deep-frying||–|
How to make bhaang Ke pakore:
- Wash and cut the vegetables in big chunks.
- Mix jointly besan, soda-bicarb and salt together.
- To this combination add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
- Now mix enough water to make batter of dropping consistency.
- Heat oil in a kadai.
- Immerse the vegetable pieces one by one in the batter such that they get entirely smeared with the batter from all around.
- Then cook them on medium flames till golden crisp.
- Bhaang ke pakore are prepared and can be served warm.
Gujiyaa is one of the Most Popular Traditional Holi sweet and everybody like to eat it on this festival. It is one of the most long lasting sweet and is a preferred traditional sweet of India. It is made of flour which is filled with a sweet-smelling seed mixture. The sweet is made of flour, filled with Koya and dryfriut mixture. Gujiyaa is a best treat of Holi peoples, who are calorie aware, may Brush the gujiyaa with little oil and bake it in oven.
|Refined flour (maida)||2 cups|
|Thickened milk (mawa)||250 gm|
|Cardamom powder (elaichi)||1 tsp|
|Coconut Powder||1 tblsp|
|Ghee or Refined Oil for frying||300 gms|
How to Make Mava Gujiya:
- Dry roast the congealed milk in a pan until it turns light brown and then removes it from the fire.
- Grind sugar to a powder and Finely chop almonds.
- Add sugar, almonds, raisins and cardamom powder together.
- While the mava cools down mix sugar to it and combine well.
- Mix five tbsp ghee in the maida and rub it well in the maida with the fingers and with the help of water rub it into soft bread, cover it with a wet cloth and keep aside for 1/2 hour.
- Formulate about 10 small round balls of it and roll them into small puris of 7 “diameter and 1 centimeter thickenss.
- If you are using a gujiya harvester, then place the the puri in the cutter and then put two tblsp of mava material and then close the cutter. This will seal the gujia. Now carefully take it out and place on a oil smeared plate. Repeat the same procedure with the rest of dough balls.
- If you are not using the gujia reaper the follow this process, with the help of of a finger spread little water on the edge of the puri and take 1 tbsp of rawa material and place in the center of the puri then fold it in a half moon shape and press and seal the edges tightly. Make sure the eadges are neatly sealed. Repeat the procedure with remaining dough balls.
- Now warm ghee in a pan on average fire and then deep fry all gujhiyas at low flame from both the sides till light brown. Do not place more than 5 – 6 gujias at a time.
- As the gujiyas begin perched on the top turn them, maintain turning them each five minutes to find even brown color on all sides.
- Get them out on a kitchen tablecloth with the slit spoon and the mawa gujiya are prepared.
Thandai is also one of the most Traditional Holi Drinks and is prepared with a combination of crunchy and slightly sweet seeds, almond, flower of Crocus sativus,, seeds of several plants, petals of rose, fruit of plants from the genus Capsicum, milk and sugar. It is serving up in the midst of the play. People who become tired playing with color waters get immediate energy and recover their spirit.
|Fennel Seed (Saunf)||2 tblsp|
|Cardamom Seed (Elaichi)||1/2 tsp|
|Cloves (Lavang)||4 whole|
|Blanched and chopped Almond (Badam)||1/2 cup|
|Chopped Pistachio (Pista)||1/4th cup|
|Cup Melon seeds||1/4th|
|Poppy Seeds (khus khus)||1/4 th cup|
|Blackpeppercorns||1/4 th cup|
|Water||2 1/2 cup|
|Full fat Milk (Doodh)||1 ltr|
|Dry-roasted and powdered Saffron (Kesar) threads||1/4th tsp|
|Few dried rose petals||–|
How to make thandai at home:
- In a small saucepan bring the water to boil.
- Mix the fennel seeds, cardamom and cloves, cover, and take away from the heat.
- Set aside for ten minutes.
- Place the raisins, almonds, pistachios and melon seeds, poppy seeds in a bowl and add fennel tea.
- Cover and set aside for at least 1 hour.
- Move it to a mixer, cover, and mix together until the nuts & spices are reduced to a smooth texture.
- Pour into a strainer and set over a bowl.
- While a few of water had exhausted throughout the sieve, collect the corners and constrict strongly to extract the maximum liquid.
- Heat 2 tblsp of milk and add saffron.
- Mix the nut milk, saffron and residual milk in a large jug and chill well.
- Adjust the sesoning and serve in a long glass over crushed ice and garnish with dried rose petals.
Puran poli is plain bread puffy with a sugary made from skinned spilt bengal garbanzo bean flour, dried pulse and gur. This is a delicious Maharashtraian joyful sweet. But it is also well-liked in other Indian cities. It is known as ‘Poli’ in Tamilnadu, ‘Holige’ in Karnataka and ‘Bobbatlu or Bakshalu’ in Andhra. Puran Poli is a flatbed with a sweet, while the Gujarati description makes use of toovar dal.
|Chana Dal||450 gms|
|Sugar (Cheeni) or Jaggery (Gud)||500 gms|
|Wheat Flour (Gehun Ka Atta)||250 gms|
|Grated Nutmeg (Jaiphal)||1/2|
|Powdered Cardamom (Elaichi)||50 gms|
|Pure ghee for serving||–|
How to make puran poli:
- Clean the chana daal and boil with a little or just enough water.
- Drain out the extra water.
- Mix sugar or jaggery to the cooked daal and cook on low heat until the combination becomes solid.
- Take away from heat and pass it through a sieve while still hot.
- Add grated nutmeg and cardamom powder.
- Stir well and remove from heat and keep aside to cool.
- Mix the wheat flour, flour, oil and enough water knead into smooth dough.
- Keep it aside for an hour or two.
- Split the gram daal combination into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
- Put the gram daal ball in the centre of the revolve flour dough and lock it to cover the filling completely.
- Squash into a chapati and cook in the oven on a non stick tawa till done on both sides, adding a little ghee around.
- Fry till done and Serve hot with pure ghee.
Phirni is a common Indian sweet pudding that is used as a desert in north india on festive time or special celebrations like holi and other .This delicious rice based desser is one of the of the most traditional holi sweet. It is the delicious combo of condensed milk with rice flour flavored with spice made from the seeds of several plants and topped with almond and pistachios.
|Blanched almonds (sliced)||1/4th cup|
|Green cardamom (crushed)||1 tsp|
|Kewra essence||1/2 tsp|
|Silver or gold foil paper (varak)||–|
How to make Indian badam phirni:
- Saturate rice in water for few hours, then drain water and grind rice into a smooth paste.
- In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
- Remove from heat and add almonds.
- Put in serving bowl and chill.
- Garnish the badam phirni with silver or gold foil paper (varak) and serve.
Kanji ke vade:
Kanji ke vade is a kind of spicy and tasty drink that contains Pakoras and vadas mixed in it. Kanji vade is a UP and Rajasthan based tangy drink that lasts everybody with its mouth watering effect. Kanji comprise of crushed mustard seeds, salt, turmeric powder, red chilli powder, all watered down in water. Moong daaal vadas are covered with water in this In around 4 days the water becomes bitter and that is when it is called Kanji. Vegetables of your choice can also be mixed in kanji.
|Moong Dal Chilka (Split Green Beans)||200 gms|
|Red Chilly powder||1 tsp|
|Whole Coriander Seeds (Dhania)||1/2 tsp|
|Asafoetida (hing)||1/8 tsp|
|Oil for deep frying||–|
For Kanji Water
|Rai Powder(Mustard)||2 tblsp|
|LRed Chilly Powder||–|
|Black Salt||1 tsp|
|Red Chilly Powder||1 tsp|
|Salt To Taste||–|
|Asafoetida (Hing)||1/4 tsp|
|Water||1 1/2 litre|
How to make kanji vada:
- Heat up tawa (griddle) on small fire and put a pinch of hing on it.
- Acquire a stoneware pot (matka) and as soon as the hing emits an fragrance (smoke), hold the pot upside down on the tawa to soak up the smell and Do this for 60 secs.
- Then fill up the pot water and adjoin rai, salt and chili powder, mix well.
- Wrap the mouth of the pan strongly with muslin / cheese colth.
- Keep the pot in sunlight for 3 – 5 days.
- Be careful to remain the pan inside in a warm place at night. And take it out in the sun next day. Remember to stir it every day.
- Then keep it safe for three to five days and before serving mix the fried and soaked vadas to the kanji and let it ferment for few more hours.
- Clean, rinse and marinate the daal during the night.
- Grind it into smooth paste by adding little by little water.
- Mix all the further ingredients, nw with your palm beat the mixture till it is very light and fluffy.
- Warm up oil in a saucepan and drop 3-5 balls of batter with the help of spoon in the oil and cook till golden brown on a moderate heat.
- Be careful not to make the vadas too thick and big.
- Drain out the fried vadas in a bowl of salted water for soaking.
You can put in carrots and beetroot pieces to add more color and flavour and nutrition and can also use urad dal instead of moong dal.
Here we have provided Most Popular Traditional Holi Snacks, Sweets, and Drinks you can go through these recipes and make your holi enjoyable with these delicious recipes.