Holi is all about colors and fun, but let’s be real, no festival feels complete without shopping, great food, and refreshing drinks. With Holi coming up, now’s the time to plan ahead and skip the last-minute stress!
We’ve got you covered with some simple yet mouthwatering Holi recipes that are sure to make everyone drool! Browse through the list and pick your favorites—chances are, you’ll find more than one dish you can’t wait to dig into.
Before you start cooking, take a moment to check out our Holi offers and pick up some thoughtful gifts for your friends and family. It’s a simple way to add to the celebrations and make the festival even more special!
Delicious Holi Recipes 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 from 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
- Malpua
- Gulab Jamun
- Matar Kachori
- Paneer Tikka
- Coconut Ladoo
- Kaddu Ka Halwa
- Rajma Sundal
- Bobbatlu
- Falooda
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 modern 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 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 chilies. Grind all of these together with salt as per taste. You can also add cloves of garlic before grinding. It gives an extra hit!
2. Brown Bread Dahi Vada
This is a completely different take on the dahi vada recipes 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, add a pinch of salt and a pinch of black pepper powder, and mix well.
- Shape it 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 the 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 coating
- 500 g of maida
- 6 tbsp of ghee (or oil if you want to avoid ghee)
For the filling
- 500-600 g of khoya
- 1/2 tsp of cinnamon powder
- 25 g of chopped almonds
- 25 g of dried and grated coconut
- 3 cups of grated chocolate (unflavored and dark)
- 350 g 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, brush some ghee/oil on both 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 and serve them when the guests arrive!
4. Lauki Ki Barfi
Lauki is healthy, but did you ever think it could be in a dessert? This is one of the healthiest sweet dishes ever! It is a healthy dessert choice you can make without feeling guilty. 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 liters of milk
- 1 and 1/2 tablespoons 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 to 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 into a thali or tray. Let it cool. If you want, you can garnish it with dry fruits.
- Let it sit for an hour and a half, and then cut it into the desired shape.
If you are making this dish beforehand, you can freeze it in the refrigerator and serve it when required.
5. Malpua Recipe
Malpua, a cherished delicacy from East India (Odisha, Bihar, and West Bengal), is a festive favorite, especially during Holi. These sugar-syrup-soaked pancakes are soft and fluffy on the inside, with a crisp, lacy exterior that’s pure bliss. Packed with protein-rich ingredients, Malpuas are a hit among kids and adults alike.
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 at room temperature.
- Meanwhile, prepare sugar syrup and be ready with the chopped almonds and pista.
- Keep the flame on low and deep fry to make tasty Malupa at home.
You can elevate the batter with unique additions like mashed bananas, mango pulp, or grated coconut for a fruity twist. Whether served plain or paired with rabdi, these syrup-dipped delights are an irresistible treat that brings tradition and indulgence to your Holi celebrations!
6. Gulab Jamun
Gulab Jamun, the crown jewel of Indian desserts, is a treat loved by all. Its melt-in-your-mouth texture and rich, syrupy sweetness make it a must-have during festivals like Diwali and Holi. You can enjoy it as an evening snack, a dessert after meals, or even a sweet indulgence post-breakfast; this iconic dish never fails to delight.
What you need:
For Dough
- 1 cup khoya or mawa
- ¾ cup grated paneer
- 3 tablespoons 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 to 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 on 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.
Soak the gulab jamuns in the syrup and serve them hot, allowing the sweetness to meld with every bite. This iconic dessert is more than just a treat—it’s a celebration in every mouthful, bringing joy and warmth to your Holi!
7. Matar Kachori
When it comes to Holi, no celebration is complete without indulging in some crispy, flaky, and flavorful snacks. Matar Kachori, a popular North Indian street food, takes center stage with its golden crust and spiced green pea filling. This festive favorite is deep-fried to perfection and pairs beautifully with tangy tamarind chutney or refreshing mint chutney.
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
- 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. Then add the crushed ginger-green chili paste, mashed peas, gram flour, and 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 on medium flame and put the kachoris into it. Turn Kachoris upside down and allow for a couple of minutes to turn golden color.
What makes Matar Kachori truly special is its versatility—you can customize the stuffing with lentils, vegetables, or even dry fruits for an added twist. Whether served as a snack, a festive breakfast, or alongside a cup of chai, these kachoris are sure to steal the show at your Holi celebrations.
8. Paneer Tikka
Have you ever tried a North Indian restaurant-style Paneer Tikka? If not, give it a try right away for Holi. You don’t have to buy from restaurants; you can simply prepare them at home. It is grilled in a tandoor, which infuses its characteristic smoky flavor into the food. Even if you don’t have a tandoor at home, you can replicate the smoky flavor using your own oven or grill.
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, lime, and 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.
This Holi, surprise your guests with a dish that’s both familiar and festive. Marinate the paneer in a blend of spices and yogurt, then grill it to perfection. Serve it hot with a side of mint chutney or cucumber raita, and watch your Holi party come alive with the flavors of India!
9. Coconut Ladoo
This Holi, bring a piece of India’s coastal charm to your festive table with the delightful Coconut Ladoo. These traditional sweet balls, crafted with fresh coconut, aromatic cardamom powder, and creamy milk, are a staple in regions where coconuts grow 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 a 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 to make soft, round-shaped ladoos.
So, why not add a little coastal magic to your celebration? Create these easy-to-make ladoos and watch them disappear in a burst of festive cheer!
10. Kaddu Ka Halwa
This Holi, why not surprise your guests with a sweet treat that’s as vibrant as the festival itself? Introducing Kaddu Ka Halwa, a delightful vegetable-based dessert that’s both easy to make and a true showstopper. The best part? You can whip it up in no time using a pressure cooker or pan, saving you precious time and energy for more festive fun!
What you need:
- 5 to 3 cups chopped pumpkin
- ½ cup sugar
- 3 to 4 green cardamoms
- 2 tablespoons oil
- 2 teaspoons melon seeds
- 5 to 2 tablespoons chopped dry fruits
- ¾ to 1 cup water
Method
- Take mixed dry fruits and 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 on your choice of interest.
- Once Kaddu Ka Halwa is done, serve it in a bowl and garnish it with dry fruits.
Imagine the joy of serving a warm, comforting bowl of Kaddu Ka Halwa amidst the colorful chaos of Holi. This sweet treat is not only a delicious way to celebrate but also a thoughtful gesture to share with loved ones. Whether you choose the quick pressure cooker method or the traditional pan-cooked approach, this halwa is sure to be a hit at your Holi gathering.
11. Rajma Sundal
Imagine the colors of Holi coming alive with the flavors of Rajma Sundal. Boiled to perfection and then sautéed with the aromatic crunch of mustard seeds, the freshness of curry leaves, and the sweetness of grated coconut, this dish is a true celebration of taste and tradition.
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 the 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.
Whether you’re looking for a snack to fuel your Holi fun or a side dish to complement your festive feast, Rajma Sundal is the perfect choice. So, why not add a little South Indian magic to your celebration? Create this flavorful delight and watch your guests savor every bite.
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 it out into thin circles.
- Cook each Bobbatlu on a hot griddle with ghee or oil until golden brown on both sides. Serve warmly.
You can serve it with a warm drizzle of ghee, or you can enjoy it on its own; this festive delicacy is sure to add sweetness to your Holi celebrations.
13. Falooda
Falooda is one of the well-known drinks in India, and it can be a great addition to your Holi menu. This drink would be a perfect way to cool off during the warm festivities. It is made of delightful layers, combining silky vermicelli, milk, rose syrup, and crunchy toppings.
What You Need:
For the Base:
- 1/4 cup falooda sev (vermicelli)
- 2 cups milk (chilled)
- 2 tablespoons sugar
- 2 tablespoons basil seeds (sabja seeds), soaked in water for 15 minutes
For Toppings:
- 3 tablespoons rose syrup
- Jelly cubes (optional)
- 1 scoop of vanilla or kulfi ice cream per serving
- Chopped nuts (almonds, pistachios) for garnish
Method:
- Cook the falooda sev as per package instructions until soft. Drain and rinse under cold water to prevent sticking. Set it aside.
- Soak the basil seeds in water for at least 15 minutes until they swell up, then drain excess water and keep it aside.
- In a saucepan, heat milk with sugar until dissolved. Chill the sweetened milk in the refrigerator until ready to use.
- Take tall glasses and start layering the ingredients. Add a spoonful of soaked basil seeds at the bottom, followed by cooked falooda sev.
- Pour chilled sweetened milk over the layers. Add rose syrup for that signature flavor and color. Stir gently to mix.
- Top with jelly cubes (if using) and a generous scoop of ice cream.
- Sprinkle chopped nuts on top for added crunch and serve immediately with a spoon and straw!
It is the best drink you can serve at your Holi party to make it more festive and fun! Cool, creamy, and bursting with flavors—this dessert drink is sure to be a hit!
Wrapping Up
Holi is not just a time of celebration but also reflection, and we hope you have a great one! Whether you dance to the playlist of festive Holi songs or indulge in the rich aromas of traditional dishes like Malpua, Gulab Jamun, and Bobbatlu, every Holi moment is beautiful. The recipes you read here are more than just dishes—they’re gateways to laughter, stories, and moments that you’ll cherish for years to come. Happy Holi, and happy cooking!
