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Gather with loved ones, enjoy the festive spread, and let the flavors of Holi bring happiness and togetherness
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 incomplete without vibrant and flavorful delicacies. From refreshing Thandai infused with saffron and aromatic spices to crispy, sweet Gujiya filled with rich khoya and nuts, every bite brings joy. Indulge in Raj Kachori, a delightful chaat bursting with tangy, spicy flavors, or try fusion sweets like Paan Gujiya for a modern twist. Whether you’re frying, baking, or blending, these festive recipes add a touch of tradition to your celebrations. Gather with loved ones, enjoy the festive spread, and let the flavors of Holi bring happiness and togetherness! Happy Holi!
Badam Aur Gulkand Ki Kulfi
A festive kulfi blending almonds and floral rose flavors for a creamy indulgence.
Serves: 4 | Prep Time: 20 min | Cook Time: 45 min + Freezing
Ingredients
Almonds – 200 g
Dried rose petals – 40 g
Full-fat milk – 1.5 L
Mawa (unsweetened) – 80 g
Sugar – 70 g
Saffron – a few strands
Method
Blanch and peel almonds; grind 90% into a paste, keeping the rest for garnish.
Soak and cook rose petals with sugar until thick.
Soak saffron in warm milk.
Reduce milk to 40% of its volume in a heavy-bottomed pan.
Add mawa, almond paste, sugar, and saffron milk; cook until combined.
Pour into kulfi molds, layering with rose petals and sliced almonds.
Freeze until set. Serve chilled with falooda and rabri.
Nutty Thandai
A refreshing Holi drink infused with almonds, saffron, and aromatic spices.
Serves: 3-4 (200ml each)
Ingredients
Soaked almonds (skin removed) – 2 tbsp
Soaked melon seeds – 2 tbsp
Soaked poppy seeds – 1 tbsp
Sugar – ¼ cup
Saffron – a pinch
Fresh holy basil leaves – 4
Full-fat milk – 2 cups
Green cardamom powder – ½ tbsp
Black peppercorns – ½ tsp
Soaked fennel seeds – ¼ cup
Almond slivers – ½ cup
Method
Blend soaked almonds, fennel, and poppy seeds into a paste.
Boil milk, add saffron, and dissolve sugar.
Grind basil and peppercorns into a paste; mix into milk.
Stir in the almond paste, cardamom powder, and almond slivers. Simmer for 2-3 minutes.
Cool, refrigerate, and serve chilled.
A cooling and nourishing festive drink!
Royal Almond Rose Kheer
A creamy saffron-infused kheer with almonds and rose for a regal festive treat.
Serves: 4-5
Ingredients
Full-fat milk – 2 L
Gobindo Bhog rice – 120 g
Sugar – 40 g
Rose water – 3-4 drops
Dried rose petals – 10 g
Almonds (chopped) – 100 g
Almond slivers – 25 g
Saffron – 10-12 strands (soaked in warm milk)
Cardamom powder – ½ tsp
Chopped pistachios (optional) – 10 g
Method
Soak rice for 20 minutes.
Boil milk, then simmer until reduced by half.
Drain rice and cook in milk until soft and thick.
Add almonds, saffron milk, and cardamom; cook for 15 minutes. Stir in sugar.
Let cool, then add rose water. Refrigerate.
Roast almond slivers at 180°C for 5 min.
Garnish with almonds, rose petals, and pistachios. Serve chilled.
A luxurious Holi dessert with floral and nutty flavors!
Rainbow Cake recipe by Chef Amardeep Singh Bhatia, Executive Chef, Jaypee Siddharth
A vibrant, layered cake with a creamy mascarpone filling.
Ingredients:
Vanilla premix sponge – 150 g
Whipped cream – 350 g
Mascarpone cheese – 470 g
Neugel – 30 g
Method:
Preheat oven to 180°C (350°F). Grease and flour six 6-inch cake pans.
Divide prepared cake batter into six portions, adding food coloring to each.
Bake layers for 15-20 minutes until a toothpick comes out clean. Cool completely.
Assemble the cake with whipped cream and mascarpone cheese between layers.
Decorate as per preference.
Gujiya recipe by Chef Amardeep Singh Bhatia, Executive Chef, Jaypee Siddharth
Traditional deep-fried dumplings filled with sweet khoya and dry fruits.
Ingredients:
Refined flour – 1 kg
Khoya – 1 kg
Cashew, Pista, Almonds – 50 g each
Green cardamom – 5 g
Fennel seeds – 20 g
Coconut powder – 100 g
Ghee – As required
Sugar syrup – As required
Method:
Knead flour, ghee, and water into a firm dough. Rest for 15 minutes.
Cook khoya with sugar, dry fruits, coconut, and cardamom until thickened.
Roll small dough balls into thin circles, add filling, and seal edges.
Deep-fry in ghee until golden brown.
Serve warm or at room temperature.
Rango Ke Gubare (Raj Kachori Chaat) recipe by Chef Ashu Chugh, Executive Chef, Jaypee Greens Golf Resort, Greater Noida
A crispy, stuffed kachori filled with flavorful chaat toppings.
Ingredients:
Fine rava – ½ cup
Whole wheat flour – 1½ tbsp
Gram flour – 1 tbsp
Baking soda – 2-3 pinches
Spices (Salt, pepper, chili, fennel powder) – To taste
Oil – 1 tbsp + for frying
Chaat Filling:
Fried makhana – 50 g
Boiled moong sprouts, potatoes – 100 g each
Mini bhalle (optional) – 20 pcs
Chopped onion, tomatoes, green apple – 4 tbsp each
Beaten curd – 200 g
Blueberry compote – 4 tbsp
Green & tamarind chutney – 4 tbsp each
Black salt, roasted cumin, chili, chaat masala – As required
Papdi – 8-10 pcs
Sev, pomegranate, coriander – For garnish
Method:
Knead a dough with flour, rava, gram flour, spices, and water. Rest for 30 minutes.
Roll into medium discs and deep-fry until puffed and crisp.
Break the top of each kachori and stuff with sprouts, potatoes, bhalle, onions, and chutneys.
Garnish with papdi, sev, pomegranate, and coriander. Serve immediately.
Sweet Splash Gujiya
A fusion gujiya with betel leaf and orange flavors.
Paan Dough:
All-purpose flour – 1 cup
Salt – 1 pinch
Ghee – 2 tbsp
Betel leaf puree – ⅓ tbsp
Water – As required
Paan Filling:
Mawa – ½ cup
Coconut powder – 1 tbsp
Fennel seeds – ¼ tbsp
Tutti frutti – 1 tbsp
Gulkand – 1 tbsp
Powdered sugar – 2 tbsp
Narangi Dough:
All-purpose flour – 1 cup
Salt – 1 pinch
Ghee – 2 tbsp
Orange rind – 1 tbsp
Water – As required
Narangi Filling:
Condensed milk – 1 cup
Semolina – ½ cup
Cardamom powder – ¼ tbsp
Raisins, cashews, almonds – 2 tbsp each
Grated coconut – 150 g
Sugar Syrup:
Water – ½ cup
Sugar – 100 g
Paan essence (optional) – Few drops
Method:
Knead both doughs separately and rest for 30 minutes.
Prepare respective fillings by cooking ingredients together.
Roll out dough, add stuffing, fold, and seal edges.
Deep-fry in ghee until golden.
Dip in warm sugar syrup for 30 seconds and drain.
Garnish with tutti frutti and store in an airtight container.
Enjoy these festive treats with your loved ones!
Thandai with Kesar – HERB HEAVEN
Aromatic, refreshing, and rich in flavor, this Thandai is enhanced with HERB HEAVEN Kesar, making it the perfect Holi drink.
Ingredients:
2 cups full-fat milk
2 tbsp almonds (soaked & peeled)
1 tbsp each cashews & pistachios
2 tbsp poppy seeds (khus khus)
1 tbsp each fennel seeds (saunf) & melon seeds (magaz)
8-10 black peppercorns
4-5 green cardamoms
2 tbsp sugar (adjust to taste)
1 tbsp rose water
½ tsp HERB HEAVEN Kesar (soaked in 2 tbsp warm milk)
½ tsp cinnamon powder (optional)
2 tbsp gulkand (rose petal jam) (optional)
1-2 cups chilled water
Rose petals & chopped nuts for garnish
Method:
Prepare Thandai Paste:
Soak almonds, cashews, pistachios, poppy seeds, fennel seeds, melon seeds, black pepper, and cardamoms for 3-4 hours (or overnight).
Blend into a fine paste using a little milk.
Infuse Kesar:
Soak saffron in warm milk for 10 minutes.
Mix & Strain:
Combine paste with chilled milk. Add sugar, rose water, saffron milk, cinnamon, and gulkand. Stir well.
Strain through a fine sieve or muslin cloth. Adjust consistency with chilled water.
Chill & Serve:
Refrigerate for 1 hour. Serve garnished with Kesar strands, rose petals, and chopped nuts.
Enjoy this festive Thandai, infused with the richness of HERB HEAVEN Kesar!
Jaggery Thandai Cheesecake with Puranic
Ingredients:
- 1 ½ cups crushed digestive biscuits
- ¼ cup melted ghee
- 250g cream cheese
- ½ cup thick hung curd
- ½ cup jaggery syrup
- 2 tbsp thandai powder (almonds, fennel, saffron, cardamom)
- 1 tsp rose water
- 2 eggs (or cornstarch slurry for eggless)
Method:
- Mix crushed biscuits with ghee and press into a cake tin. Chill for 15 minutes.
- Blend cream cheese, curd, jaggery syrup, thandai powder, and rose water.
- Add eggs (or slurry) and mix well.
- Pour over the crust and bake at 160°C for 30-35 minutes.
- Chill, garnish with nuts and rose petals, and serve cold.