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Whether sweet or savory, these recipes capture the essence of joy, togetherness, and the vibrant spirit of Holi.
Holi 2025: It’s still possible to celebrate the festival of colours without engaging in the usual colour play. (News18)
Holi, the festival of colors, is also a celebration of flavors, bringing together a delightful array of festive treats that reflect India’s rich culinary heritage. From cooling Thandai, infused with saffron and aromatic spices, to the indulgent Gujiya, filled with khoya and nuts, each dish holds cultural significance. This Holi, enjoy a balance of tradition and health with Baked Ragi Gujiya, a nutritious twist on the classic, and Pan Gulkand Corn, a fragrant fusion of paan and nuts. Whether sweet or savory, these recipes capture the essence of joy, togetherness, and the vibrant spirit of Holi.
Loya Kachori ChaatBy Chef Gagan Sikka, Loya, Taj Palace, New Delhi
Crispy kachoris stuffed with spiced moong dal, topped with tangy chutneys and crunchy mathra for an irresistible chaat.
Ingredients
For Kachori Dough:
250g maida (all-purpose flour)
10g salt
50g ghee
5g ajwain
30g water
Oil (for frying)
For Stuffing:
100g moong dal (soaked & ground)
5g salt
5g deghi chili powder
Pinch of hing
5g cumin powder
5g garam masala
10ml oil
For Mathra Mixture:
500g dried green peas (soaked & boiled)
5g jeera powder
3g garam masala
5g amchur powder
3g chopped green chili
20g chopped onions
Salt to taste
For Plating:
10g chopped onions
5g fresh coriander
10g tamarind chutney
10g spiced mint chutney
Pomegranate seeds (for garnish)
Method
Prepare Dough: Mix flour, salt, ghee, and ajwain until crumbly. Add water to form a firm dough. Rest for 30 minutes.
Prepare Stuffing: Grind soaked moong dal coarsely. Sauté with oil, hing, and spices. Cool.
Shape & Fry Kachoris: Roll dough into small discs, stuff with moong dal, seal, and flatten slightly. Deep-fry on low-medium heat until golden and crispy.
Prepare Mathra Mixture: Mix boiled peas with spices and onions.
Assemble Chaat: Place kachoris on a plate, top with mathra mixture, chutneys, onions, coriander, and pomegranate seeds.
Baked Ragi GujiyaBy Navneet Singh, Executive Chef, ITC Rajputana
A nutritious take on the classic Holi sweet, this Baked Ragi Gujiya swaps refined flour for finger millet and replaces processed sugar with natural sweeteners.
Ingredients
For Pastry:
200g ragi flour (finger millet)
20g ghee
100g milk
For Filling:
100g grated coconut
100g khoya (reduced milk solids)
40g mixed nuts (pistachios, almonds, saffron)
70g jaggery, crushed
5g cardamom powder
For Syrup:
50g honey
Method
Prepare the Dough: Mix ragi flour, ghee, and milk into a firm dough. Cover with a damp cloth and rest for 30 minutes.
Make the Filling: Toast coconut until lightly browned. Add nuts, then mix in crushed jaggery. Once combined, add khoya and cook until well blended. Stir in cardamom powder and let it cool.
Assemble Gujiyas: Roll out the dough, cut circles, and place filling inside. Fold into a half-moon shape and seal the edges.
Bake: Place on a baking tray and bake at 170°C for 15 minutes.
Finish: Dip warm gujiyas in honey before serving.
Why It’s Special:
Healthier Alternative: No refined flour or processed sugar
High in Calcium & Protein: Thanks to ragi and nuts
Light & Guilt-Free: Baked instead of deep-fried
Haldi CocktailBy Rohan Bhatt, Loya, Taj Palace, New Delhi
A bold turmeric-infused gin cocktail balanced with ginger, jaggery, and lime.
Ingredients
60ml turmeric-infused gin
15ml homemade ginger-jaggery syrup
15ml lime juice
Method
Shake ingredients with ice.
Serve over a large ice block in an old-fashioned glass.
Garnish with a thin slice of raw turmeric and a coriander leaf.
Matar KachoriBy Chef Roopa Nabar, TTK Prestige
A crispy, golden-brown delight stuffed with spiced green peas, Matar Kachori is a perfect festive snack, best served with tangy tamarind chutney.
Ingredients
For the Dough:
2 cups maida (all-purpose flour)
¼ tsp ajwain (caraway seeds)
¼ cup oil
Salt to taste
Water as needed
For the Stuffing:
3 cups peeled green peas, parboiled & coarsely ground
2 tbsp ginger-chili paste
¼ tsp hing (asafoetida)
1 tsp cumin seeds
½ tsp fennel seeds
1 tsp besan (gram flour)
½ tsp turmeric powder
1 tsp dhana jeera powder (coriander-cumin powder)
½ tsp kasuri methi (dried fenugreek leaves)
1 tsp sugar
1 tsp amchur (dry mango powder)
Salt to taste
Oil for frying
Method
Make the Dough: Mix flour, ajwain, salt, and oil until crumbly. Add water gradually and knead into a stiff dough. Rest for 30 minutes.
Prepare the Stuffing: Heat oil in a Prestige Svachh Efficia Convertible Hob, temper with hing, cumin, and fennel. Add peas, ginger-chili paste, besan, turmeric, dhana jeera, kasuri methi, salt, sugar, and amchur. Sauté and let it cool.
Shape the Kachoris: Divide dough into small balls, flatten, stuff with the filling, seal, and gently press.
Cook: Deep-fry until golden in a pan or air-fry in the Prestige Airflip Air Fryer. Serve hot with chutney.
Saeb Bajre Ka GujiyaBy Chef Varun Inamdar, Author of Godrej Vikhroli Cucina Millets Cook Book
A nutritious twist to the classic gujiya, stuffed with paneer, millet, and apple for a rich, festive treat.
Ingredients
For the Filling:
1 cup crumbled Godrej Jersey paneer
2 tbsp Godrej Jersey ghee
¼ cup cooked bajra (pearl millet)
½ cup semolina
½ cup chopped apple
½ cup chopped cashew nuts
1 cup powdered sugar
½ tbsp cardamom powder
Godrej Sunflower Oil for frying
For the Dough:
2 cups all-purpose flour
3 tbsp Godrej Jersey ghee
½ tsp salt
Water as needed
Method
Prepare the Filling: Roast paneer, semolina, and ghee until golden. Add cashews, cooked bajra, and apples. Cool, then mix in sugar and cardamom.
Make the Dough: Combine flour, ghee, and salt. Knead into a stiff dough, cover, and rest for 30 minutes.
Shape the Gujiyas: Roll dough into thin discs, fill, fold into a half-moon, and seal the edges.
Fry: Heat Godrej Sunflower Oil, fry gujiyas on medium flame until golden brown. Drain on absorbent paper.
Fish KoliwadaBy Chef Pradip Kumar Pani, Executive Chef, Grand Mercure Mysore
A spicy, crispy fish delicacy from Mumbai, Fish Koliwada is a perfect festive snack, adding a bold, savory contrast to Holi’s sweet treats.
Ingredients
500g boneless Surmai (kingfish)
2 tbsp gram flour (besan)
1 tbsp rice flour
1 tbsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
Oil for deep frying
Method
Marinate fish with lemon juice, salt, ginger-garlic paste, and spices for 30 minutes.
Coat with gram flour, rice flour, and a little water to form an even batter.
Fry in hot oil until golden and crispy.
Serve hot with mint chutney and lemon wedges.
Baked Mawa GujiyaBy Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park
A healthier take on the traditional gujiya, this baked version features a rich, nutty mawa filling wrapped in a crisp golden crust.
Ingredients
For the Dough:
120g all-purpose flour
60g ghee
5g salt
Water as needed
For the Filling:
200g mawa, grated
40g sugar
5g cardamom powder
50g chopped cashews
50g chopped almonds
30g chopped peanuts
50g desiccated coconut
Method
Prepare the Dough: Mix flour, salt, and ghee. Add water gradually to form a soft dough. Rest for 30 minutes.
Make the Filling: Heat mawa in a pan, add sugar, cardamom, and nuts. Cook for 2-3 minutes until slightly dry. Cool.
Shape the Gujiyas: Roll out dough balls into small discs. Fill, fold into half-moons, and seal the edges.
Bake: Preheat the oven to 175°C and bake for 18-20 minutes until golden brown.
Pan Gulkand CornBy Executive Chef Lalit Kumar, Skyview By Empyrean
A delicate fusion of paan and gulkand, this sweet treat combines rich cashews, aromatic cardamom, and edible silver for a festive indulgence.
Ingredients
1 cup powdered cashews
½ cup sugar powder
½ cup milk powder
5 tbsp milk
¼ cup sliced cashews & pistachios
½ cup gulkand
10 betel (paan) leaves
1 tsp cardamom powder
Edible silver leaf (chaandi warq)
Method
Prepare Cashew Dough: Grind cashews into a coarse powder. Mix with milk powder, sugar, cardamom, and milk to form a dough.
Shape: Roll small portions into discs and cut into quarters. Shape each into a cone.
Fill & Garnish: Stuff with gulkand and nuts. Decorate with silver leaf.
ThandaiBy Chef Sanjeev Kapoor
A refreshing and aromatic spiced milk drink, Thandai is a Holi essential infused with nuts, saffron, and fragrant spices.
Ingredients
1½ litres milk (or almond milk)
25-30 blanched almonds
4 tbsp blanched pistachios
3 tbsp poppy seeds (khuskhus), soaked 3-4 hours
3 tbsp melon seeds (magaz), soaked 3-4 hours
20 soaked cashew nuts
4-5 green cardamoms
8-10 black peppercorns
20-25 dried rose petals, crushed
1-inch cinnamon stick
A few saffron strands
5 tbsp Sugar Free Green Powder
Pistachio-almond slivers (for garnish)
Method
Boil milk in a deep non-stick pan.
Blend almonds, pistachios, poppy seeds, melon seeds, and cashews with 2-3 tbsp warm milk into a smooth paste.
Grind cardamoms, peppercorns, rose petals, and cinnamon into a fine powder.
Add saffron and Sugar Free Green Powder to the boiling milk, stirring until dissolved.
Mix in the nut paste and cook for 2-3 minutes. Add the spice powder and cook for another 1-2 minutes.
Let it cool, then refrigerate for 4-5 hours. Serve chilled, garnished with pistachio and almond slivers.
Preparation Time: 8-10 hours (including soaking & chilling)
Cooking Time: 20-25 minutes
Serves: 4
Tip: Substitute milk with almond milk for a dairy-free version.
