4 easy recipes for festive Holi celebration

March 15, 2024

Holi, the vibrant and joyous festival celebrated in India, marks the arrival of spring. It’s a time when people come together to drench each other in colourful powder and water, symbolising the victory of good over evil and the onset of a new season. Alongside the playful festivities, food plays a significant role in bringing families and communities closer during this celebration.

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During Holi, we enjoy tasty snacks and desserts that make our taste buds happy. In this article, we’ll learn easy and delicious recipes from Chef Arun Kumar, Sous Chef at The Ashok, to make your Holi celebrations more flavourful.

1. GHEEYAR

4 Easy recipes for a festive Holi celebration

INGREDIENTS

  • 1 Cup Refined Flour
  • 1 Tsp Sour Yoghurt
  • 1 Cup Sugar
  • ½ Cup Water
  • ½ Lemon Juice
  • Few Saffron Strands
  • 1 Tsp Ghee
  • Almond and Pistachios for garnisg

Instructions

The Batter for Gheeyar.

  • Add 1 cup maida and 1 tbsp of sour curd in a mixing bowl
  • With a whisk, prepare a lumps-free and medium-consistent flowing batter by adding a little water in batches
  • Whisk in one direction for a minute with your hand. Air will be incorporated into the batter
  • Cover the bowl and keep it in a warm place overnight for fermentation
  • After fermentation, a few bubbles can be seen in the batter the next day
  • Add a pinch of orange colour and ½ tsp ghee to the batter
  • Mix all the ingredients well. Whisk the batter for a minute in one direction only
  • Pour the batter into a squeeze bottle.

Sugar Syrup Preparation:

  • Add 1 cup of sugar and ½ cup of water to a pan. Mix all the ingredients well and let the water boil
  • Add half the lemon juice to it and mix it well
  • After one or two boils, add a little saffron soaked in water into the boiling syrup
  • Boil the sugar syrup for 2 to 3 minutes. If the syrup is sticky and half-string consistency, the sugar syrup is ready. Keep aside.

Frying the Gheeyar

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  • Take an oval-shaped kadai , pour oil, and keep a small ring in the pan
  • The oil should be medium-hot. Pour the batter horizontally, vertically, and circularly around the ring once or twice with the squeeze bottle
  • Lower the gas flame and allow the gheeyar to fry for a minute. Clear the batter with tweezers if it sticks to the ring
  • With the help of tweezers, take the ring out of the pan
  • Flip occasionally and fry on both sides.
  • Immediately transfer the fried gheeyar to lukewarm sugar syrup for 2 to 3 minutes.
  • With the help of tweezers, remove the gheeyar from the syrup. Hold it for a minute to drain out the excess syrup. Garnish with nuts.

2. KHAJA

4 Easy recipes for a festive Holi celebration

INGREDIENTS

  • 1 Cup Refined flour
  • 4 Tsp ghee
  • Pinch of salt
  • Water
  • 3 Tsp ghee
  • 1 Tsp Rice flour
  • Ghee for deep-frying
  • 2 Cups of Sugar
  • 3 Cup Water
  • 5-6 cardamom Pod

Instructions

  • Shift the flour in a bowl, add 4 tsp of ghee and salt. Rub it well with the help of your palm
  • Make the dough using the required water.
  • Cover it and leave it for 20 minutes
  • Add 1 tsp of rice flour to 3 tsp of ghee. Mix properly
  • Divide the dough into 4 portions and roll it into chappati
  • Now spread the rice flour. Mix evenly all over
  • Place the second chapatti over it, and repeat the process
  • Now make a roll. Cut into 6/8 pieces, now roll them.
  • Heat the ghee and deep-fry till it becomes crisp and reddish, drain the excess ghee
  • For sugar syrup, boil 2 cups of sugar with 3 cups of water with the cardamom
  • Once done, soak the prepared khaja’s into the sugar syrup
  • Remove from the syrup, ready to serve

3. SHAHI GUR MEWA GUJIA

4 Easy recipes for a festive Holi celebration

INGREDIENTS

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  • 1 Cup Refined flour
  • 1/4 cup Milk
  • 1/2 cup Jaggery (crushed)
  • 7-8 Cashew Nuts
  • 7–8 Almonds
  • 7-8 Green Cardamoms
  • 1 tsp Chironji
  • 1 tsp Raisins
  • 1/2 cup Grated Coconut
  • Ghee

Instructions

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  • Take the refined flour into a big bowl and add the ghee and mix well
  • Add the 3 tbsp of milk little by little and knead into a stiff dough
  • Cover the dough and keep it aside for 20–25 minutes. Heat 1 tsp of ghee in a pan
  • Add the crushed jaggery and let it simmer till the jaggery melts completely
  • Add the thinly sliced almond to the same cashew bowl
  • Crush cardamom into a fine powder using a mortar and pestle
  • Turn off the flame and add the chopped cashew nuts, almonds, chironji, raisins, coconut, and green cardamom powder to the jaggery and mix well
  • Transfer into a bowl to let it cool down
  • Divide the dough into small balls, and flatten each ball into a peda
  • Place it on a rolling board and press it with your palm
  • Take a rolled poori in hand and add 2 tsp of jaggery stuffing to it
  • Apply some water on the edges of the poori then close the poori in half by sticking the edges together
  • Gently press the sides with the fingers, now press the edge with a thumb and keep folding the sides until the gujiya is ready
  • Place a kadhai on the flame and pour enough ghee to deep-fry the gujiyas
  • Keep the flame on low
  • Keep flipping the sides and fry the gujiyas on a low flame till golden brown
  • Lift them with the slotted ladle so that the excess ghee gets drained.

4. THANDAI

Easy recipes for a festive Holi celebration

ROSE THANDAI

INGREDIENTS

THANDAI MASALA

  • ½ cup almonds
  • ⅓ cup pistachios
  • ½ cup cashews
  • 1 tablespoon whole peppercorns
  • ¼ cup cardamom pods
  • 1 tablespoon fennel seeds
  • 2 tablespoon melon seeds
  • 1 tablespoon poppy seeds
  • ¼ cup dried rose petals
  • ⅛ Strands saffron

Instructions

  • Add all the ingredients to a dry spice/ coffee grinder.
  • Grind till you get a coarse powder.
  • Sieve if required. This will remove all the large bits of seeds and nuts. Store in an airtight container in the refrigerator.

ROSE THANDAI

  • 3 cups milk
  • 2 tablespoons rose syrup
  • 2 tablespoons thandai masala
  • 8-10 dried rose petals

Instructions

  • To a blender jar add rose syrup and thandai powder.
  • 3 cups chilled milk
  • Blend till smooth; about 2–3 minutes.
  • In a glass add some rose syrup and swirl it.
  • Pour the thandai and top with dried rose petals.

PAAN THANDAI

INGREDIENTS

THANDAI MASALA

  • ½ cup almonds
  • ⅓ cup pistachios
  • ½ cup cashews
  • 1 tablespoon whole peppercorns
  • ¼ cup cardamom pods
  • 1 tablespoon fennel seeds
  • 2 tablespoon melon seeds
  • 1 tablespoon poppy seeds
  • ¼ cup dried rose petals
  • ⅛ Strands saffron

Instructions

  • Add all the ingredients to a dry spice/ coffee grinder.
  • Grind till you get a coarse powder.
  • Sieve if required. This will remove all the large bits of seeds and nuts. Store in an airtight container in the refrigerator.

PAAN THANDAI

  • 3 cups milk
  • 2 tablespoons thandai masala
  • 1 tablespoon gulkand paste
  • 3 fresh betel leaves, chopped
  • 2 tablespoons of sugar
  • 5 – 6 ice cubes

Instructions

  • Combine thandai masala with milk. Mix nicely.
  • Add all the ingredients into the blender, including the thandai milk paste and ice cubes. Blend to a smooth consistency.
  • Serve paanthandai chilled.

BADAAM KEASR THANDAI

INGREDIENTS

THANDAI MASALA

  • 1/4 cup almonds
  • 2 cup milk
  • 1/2 teaspoon green cardamom
  • 1/2 cup sugar
  • 20 white peppercorns
  • 10 strands saffron

Instructions

  • In a deep pan, boil the milk over medium flame and keep aside to cool completely.
  • In a blender, add almonds and peppercorns and make a fine paste by adding water
  • Now add milk, cardamom powder, sugar, almond and pepper paste, mix well and refrigerate the mixture for 3 to 4 hours. Strain the mixture through a sieve. Add saffron to it and mix well. Serve chilled.

BESAN LADOO THANDAI

INGREDIENTS

THANDAI MASALA

  • ½ cup almonds
  • ⅓ cup pistachios
  • ½ cup cashews
  • 1 tablespoon whole peppercorns
  • ¼ cup cardamom pods
  • 1 tablespoon fennel seeds
  • 2 tablespoon melon seeds
  • 1 tablespoon poppy seeds
  • ¼ cup dried rose petals
  • ⅛ Strands saffron

Instructions

  • Add all the ingredients to a dry spice/ coffee grinder.
  • Grind till you get a coarse powder.
  • Sieve if required. This will remove all the large bits of seeds and nuts. Store in an airtight container in the refrigerator.

BESAN LADOO THANDAI

  • 3 cups milk
  • 1 besanladoo
  • 5 – 6 ice cubes

Instructions

  • Combine thandai masala with milk. Mix nicely
  • Add all the ingredients into the blender, including the thandai milk paste and ice cubes. Blend to a smooth consistency
  • Serve besanladoothandai chilled.

Holi is a time of joy, laughter, and indulgence in delicious food. These simple recipes allow you to join in the festive spirit and delight your loved ones with homemade treats. Whether you’re relishing the crispy Gujiyas or sipping on the aromatic Thandai, may your Holi celebrations be filled with color and flavor! Happy Holi!

Published By:

Smarica Pant

Published On:

Mar 13, 2024

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