Holi is all about colors and fun. But can any festival be complete without shopping, food or drinks? No definitely not. Well, Holi is round the corner, and you must plan ahead so nothing goes wrong. Last minute preparations are stressful! Here are some simple yet yummy Holi recipes that everybody is going to drool over. Take your pick from the list. We bet there must be more than one dish in this list that you’d love digging into.
Before you dive into these recipes, go ahead and buy gifts for your friends and family by taking advantage of these Holi offers and be done with your festival preparations.
Holi Recipes That You Should Try
Planning to celebrate Holi, but not sure about the meal you should plan? No worries. Try out these Holi recipes that are different than the typical lot. And that is because we have given the usual Holi delicacies a modern twist.
Palak Methi Dumplings
- Brown Bread Dahi Vada
- Baked Chocolate Gujiya
- Lauki Ki Barfi
- Malpua
- Gulab Jamun
- Matar Kachori
- Paneer Tikka
- Coconut Ladoo
- Kaddu Ka Halwa
- Rajma Sundal
1. Palak Methi Dumplings
It is one of the healthiest Holi recipes that is very good for your tummy. You can substitute the deep fried pakoras with these dumplings. It’s a version of Gujarati Muthiyas.
What you need:
- 2 cups of shredded spinach leaves (palak)
- 1 and 1/2 cups of chopped fenugreek leaves (methi)
- 1/2 cup of besan
- 1/4th cup of whole wheat flour
- 1 tbsp of ginger-green chili paste
- Salt as per taste
- A pinch of Asafoetida (Hing)
- 1 tbsp sugar
- 1 tbsp oil
- 2 pinches of soda bi-carb
- Oil for the purpose of greasing
Method
- Combine all the ingredients in a bowl and knead it into a soft dough. You can sprinkle water if needed to achieve the right consistency.
- Make small dumplings using the mixture. You can make 14 to 15 dumplings using the same.
- Grease a sieve and arrange it with the dumplings. Steam these in a steamer for around 7 to 8 minutes.
Serve immediately with green or any other kind of chutney. For green chutney, you need coriander, mint leaves and green chillis. Grind all of these together with salt as per taste. You can also add cloves of garlic before grinding. It tastes really yummy.
2. Brown Bread Dahi Vada
This is a completely different take on the dahi vada we so commonly have. Instead of having to soak and grind dal, you can use bread to make instant dahi vadas for this Holi.
What you need:
- 15 whole wheat bread slices
- 75 grams of paneer
- 375 grams of dahi
- Oil to fry
- Salt as necessary
- 1 teaspoon of Chilli powder
- Black pepper powder as per taste
Method
- Take the bread slices and cut the sides. The crust is hard and it will not be easy to make the vadas if you do not chop off the crust.
- Soak the bread slices in water for a minute, squeeze out the excess water and put them in a bowl.
- Mash these using either a spoon or your fingers, add mashed paneer in this, add a pinch of salt and a pinch of black pepper powder and mix well.
- Shape into flat oval shapes or small balls or else you can give it any desired shape.
- Heat oil in a kadhai and deep fry the vadas till they turn light brown.
- Remove these from oil with a slotted spoon and then dip these in warm water for 10 minutes. This helps soften the bhallas and remove the excess oil. Then take these out of the water and squeeze to remove excess water. Be very gentle at this moment, or else the vadas will break.
- Beat the dahi, a bit of salt and chili powder together. Add the vadas to the dahi and let it sit for some time.
Serve on a plate with the beaten dahi and garnish it with green chutney (you can also use imli chutney) and chopped coriander.
3. Baked Chocolate Gujiya
Holi is synonymous with Gujiya, a sweet made of khoya, milk, and dry fruits encased in a shell made of maida! This traditional Holi delicacy has been given a makeover, thanks to chocolates and microwaves.
What you need
For the cover
- 500 gms of Maida
- 6 tbsp of ghee (oil if you want to avoid ghee)
For the filling
- 500-600 gms of khoya
- 1/2 tsp of cinnamon powder
- 25 gms of chopped almonds
- 25 gms of dried and grated coconut
- 3 cups of grated chocolate (unflavoured and dark)
- 350 gms of powdered brown sugar or as per taste
Method
- Mix the maida with a bit of powdered sugar for taste and add 6 tablespoons of oil/ghee to it. Knead a soft and yet tight dough and let it sit. Cover it with a damp cloth so that it does not lose moisture.
- Heat a pan and roast the khoya in it till it turns light brown.
- Melt the chocolate by putting the bowl with chocolates in a pan full of boiling water. But make sure the chocolate bowl doesn’t touch the boiling water. Stir with a spoon or ladle to melt the chocolates evenly and fast.
Toast the almonds and cinnamon powder and add these to the khoya, mix well. Add the chocolate to the mixture and mix until all the ingredients look even. - Divide the dough into small balls and roll it into small flat rounds using a rolling pin.
- Put the mixture in the middle and close them, giving them the shape of a curved half-moon. Use a fork to make the design on the sealed side. This will also ensure that the gujiyas are properly sealed. (Make sure that the filling is neither less nor too much)
- Oil a baking tray with ghee/oil and line it with the gujiyas. Preheat the oven to 200 degrees Celsius and let the gujiyas bake for 10 minutes. Take out the tray and brush some ghee/oil on both the sides and let it bake for 4 more minutes at 200 degrees Celsius and you are done.
These can be stored for days in a sealed container. So, you can prepare them well ahead of the festival.
4. Lauki Ki Barfi
Lauki is healthy but did you ever think it could taste sweet? This is one of the healthiest sweet dishes ever as it is low on fat! Yes, it is yummy too. You need not compromise on taste!
What you need:
- 4 cups of grated lauki (bottle gourd)
- 1 cup of khoya
- 1 cup brown sugar
- 2 litres of milk
- 1 and 1/2 tablespoon cardamom powder
- 2/4 teaspoon of green food color (this is optional)
Method
- Boil the milk in a pan and make sure that the pan is large enough. You will have to add the lauki into the milk.
- Once the milk starts boiling, add the lauki to the milk and keep stirring for some time and then, let it simmer and cook. Stir occasionally.
- When the milk thickens and becomes half of its quantity, add the khoya, sugar, and color (if using) and stir well to mix everything.
- With time, the froth will start disappearing. Stir it a bit more to check if it has achieved a highly thick consistency. Add the cardamom powder to it and mix again.
- Transfer the whole mixture in to a thali or tray. Let it cool. If you want, you can garnish it with dry fruits at this point of time.
- Let it sit for an hour and a half and then cut it into the desired shape.
This dish, if made a day before, needs to be stored in the refrigerator.
5. Malpua Recipe
Malpua is a popular North Indian delicacy prepared especially during holi festivals and other occasions as well. It mainly consists of sugar syrup-coated pancakes cooked with protein-rich ingredients. Malpuas are soft, fluffy inside, crisp & lacy on the exterior, these syrup-dipped pancakes are a true delight for kids. Moreover, they can be made using fruits like mashed banana, mango pulp or grated coconut added to the batter.
What you need
- Lemon juice
- Water
- Sugar
- Milk Powder
- Ghee
- Elachi
- All Purpose Flour
- Fennel Seeds
Method
- Add all-purpose flour, fennel seeds, and cardamom powder in a bowl and mix the ingredients well.
- Now pour khoya, water, and yogurt into the bowl and stir gently. You can also prefer whole milk powder instead of khoya.
- Allow the batter to cool for 30-40 minutes within room temperature.
- Meanwhile prepare sugar syrup and be ready with the chopped almonds and pista.
- Keep the flame in sim and deep fry to make tasty Malupa at home.
6. Gulab Jamun
Gulab Jamun is the most popular Indian sweet that has a delicious taste loved by all. In India, it is mostly prepared during the festival of Diwali and Holi. You can have it as an evening snack, as a dessert or after breakfast.
What you need
For Dough
- 1 cup khoya or mawa
- ¾ cup grated paneer
- 3 tablespoon all-purpose flour
- 2 tablespoons fine sooji
- 4 green cardamoms
- 1 tablespoon milk
- ¼ teaspoon baking powder
For Sugar Syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon rose water
Method
- Take khoya in a bowl and mash it well without any lumps. You can add paneer, all-purpose flour, baking powder, and cardamom powder to the mashed khoya.
- Now add milk into it to form a dough, don’t knead. If you are unable to make soft balls, add a few teaspoons of milk and keep it aside for 30 mins.
- Add sugar into a bowl and then pour water into it. Heat the sugar solution till it becomes sticky. Now pour a few drops of rose water and stir well.
- Heat the oil in medium flame and put the dough balls into the oil. Once they turn golden color, remove the fried jamun and drain excess oil using tissues.
7. Matar Kachori
In India, many Kachori recipe types are available and are a popular street food in the North. Matar Kachori is one of them. It is stuffed with deep fried round bread and can also vary from vegetables to lentils and even dry fruits as well.
What you need
- 1 cup all-purpose flour
- 4 tablespoons water
- ¼ teaspoon baking powder
- 1 cup green peas
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Coriander Powder
- ½ teaspoon fennel powder
- ½ teaspoon chaat masala
- ½ teaspoon amchur powder
- ½ teaspoon green chili-ginger paste
- ¼ teaspoon cumin seeds
- 1 tablespoon besan
Method
- Firstly, mix the flour, salt, and baking powder in a bowl. To make a fine dough, add a few drops of water and oil as well.
- Now fry the cumin seeds till they splutter and get browned. And then add the crushed ginger-green chili paste, mashed peas, gram flour, spicy powder, and fry them under low flame.
- Make equal sized kachoris by adding some stuffing and then pressing the edges gently.
- Now boil oil in a large bowl in medium flame and put the kachoris into it. Turn Kachoris upside down and allow for a couple of minutes to turn golden color.
8. Paneer Tikka
Have you ever tried a North Indian restaurant style Paneer Tikka? If not, give it a try right away. You don’t have to buy from restaurants, you can simply prepare at home. It is grilled in a tandoor which infuses its characteristic smoky flavor into the food.
What you need
- 500 grams paneer
- 150 grams yogurt
- 1 tablespoon ginger-garlic paste
- 2 tablespoons mustard oil
- 2 teaspoons coriander powder
- 1 teaspoon chat masala
- 3/4 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 1 teaspoon kasuri methi crushed
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- 1 large onion
- 1 large bell pepper
Method
- Dry roast cumin seeds, coriander seeds, brown cardamom, cloves, and black pepper.
- In a bowl, add ginger garlic paste, turmeric powder, salt, refined oil, chopped coriander leaves, mint leaves chopped, lime, chaat masala, and mix them well.
- Spread the paneer cubes in a big tray and garnish with onion, capsicum, and tomatoes.
- Keep it in the refrigerator for 45 minutes and then grill the Paneer Tikka to serve your family members.
9. Coconut Ladoo
Coconut ladoo are traditional Indian sweet balls made with coconut, cardamom powder, and milk. These are made across India in the coastal regions where fresh coconuts were grown in abundance.
What you need
- 5 cups desiccated coconut
- ⅔ cup regular sugar
- ½ cup water
- ½ teaspoon cardamom powder
Method
- Add sugar and water into a bowl and mix gently. Now put them on the stove at low flame to make a thick paste.
- Turn off the flame and add coconut powder and cardamom powder.
- Make small balls from the mixture. You can spread some coconut oil or ghee in your palms for making soft, round-shaped ladoos.
10. Kaddu Ka Halwa
Kaddu Ka Halwa is a vegetable-based sweet that can be prepared at home conveniently. The whole cooking process can be done in a pressure cooker, which saves your valuable time and energy. You can also make the halwa in a pan, though.
What you need
- 5 to 3 cups chopped pumpkin
- ½ cup sugar
- 3 to 4 green cardamoms
- 2 tablespoon oil
- 2 teaspoon melon seeds
- 5 to 2 tablespoon chopped dry fruits
- ¾ to 1 cup water
Method
- Take mixed dry fruits, pumpkin, and chop them into tiny pieces.
- Heat the ghee in a pressure cooker over low flame and add the chopped pumpkin to it. After 10 minutes, add more water and stir.
- Now add sugar and cardamom to the pressure cooker and stir until the mixture starts to thicken. You can also add melon seeds depending upon your choice of interest.
- Once Kaddu Ka Halwa is done, serve in a bowl and garnish with dry fruits.
11. Rajma Sundal
Rajma Sundal is a South Indian dish featuring cooked kidney beans seasoned with spices and coconut. Typically prepared during festivals or as a snack, it offers a hearty, protein-rich treat. The beans are boiled until tender, then sautéed with mustard seeds, curry leaves, and grated coconut for a flavorful delight.
What You Need
- 1 cup dried kidney beans (rajma), soaked overnight
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- 1 sprig of curry leaves
- 2-3 green chilies, chopped
- 1/2 cup grated coconut
- Salt to taste
- Fresh cilantro leaves for garnish (optional)
Method
- Rinse 1 cup of red kidney beans thoroughly and soak them overnight. Drain the beans and pressure cook with 3 cups of water and 2 teaspoons of salt until soft and cooked.
- Heat 2 tablespoons of oil in a pan, add 1/4 teaspoon of asafetida, 1 teaspoon of brown mustard seeds, and 2 teaspoons of white urad dal.
- Once the mustard seeds splutter and dal turns golden brown, add 2-3 dried red chilies and 10-12 curry leaves. Sauté for a minute until fragrant.
- Add the cooked kidney beans to the pan along with 1/4 cup of grated fresh coconut. Stir well to combine and let it simmer for a few minutes.
- Turn off the heat and add 2 tablespoons of freshly squeezed lime juice, mixing it thoroughly. Garnish with 2 tablespoons of chopped cilantro before serving hot.
12. Bobbatlu
Bobbatlu, a traditional Indian sweet, are delectable flatbreads filled with a sweetened mixture of lentils (usually chana dal), jaggery or sugar, and flavored with cardamom. The filling is encased in a thin layer of dough made from all-purpose flour and ghee, then cooked on a griddle until golden brown.
What You Need
For the dough:
- 2 cups all-purpose flour (maida)
- 2 tablespoons ghee (clarified butter)
- Water, as needed
For the filling:
- 1 cup chana dal (split Bengal gram)
- 1 cup jaggery or sugar (adjust according to sweetness preference)
- 1 teaspoon ground cardamom
Additionally:
- Ghee or oil for cooking
Method
- Start by cooking chana dal until soft, then drain excess water and mash it with jaggery/sugar and cardamom to make filling.
- Combine flour and ghee, gradually add water to form a smooth dough, then divide into balls and flatten them.
- Place a portion of filling in the center of each flattened dough ball, seal it well, and roll out into thin circles.
- Cook each Bobbatlu on a hot griddle with ghee or oil until golden brown on both sides. Serve warmly.
Image Courtesy:
Youtube
Shruthiskitchen
Archanaskitchen
Zeel’s Kitchen
Times Food
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