4 super easy recipes you can make at home on Holi

It’s time to celebrate the festival of colours with a vibrant explosion of flavours. This year, go beyond the usual sweets and delve into a delicious symphony of sweet, savoury, and tangy treats.

We’ve curated a perfect Holi menu, featuring both classic favourites and innovative delights. Dive into the comforting sweetness of Mawa Gujiyas, a beginner-friendly recipe that can be baked or fried to crispy perfection. For a refreshing tang, explore Kanji Vada, a traditional Rajasthani drink bursting with fermented goodness and reminiscent of Kombucha.

Get inspired by renowned chefs who offer their unique takes on Holi staples. Chef Sachin Malik, Executive Chef, Radisson Blu MBD Hotel Noida whips up delectable Mawa Chilgoza Gujiyas, while Chef Saarthak Sharma, Chef De Cuisine, SXVIII, Radisson Blu MBD Hotel Noida, shares his secret Kanji Vada recipe.

Craving something luxurious? Indulge in the special Holi snacks shared by American Pistachio Growers by Chef Meghna‘s Pista Sandesh, or create a vibrant Herbed Pistachio Cream Cheese Platter with Chef Neha Deepak Shah.

1. MAWA CHILGOZA GUJIYA

INGREDIENTS

For the dough

• 2 cups- All-purpose flour / Maida
• ¼ tsp- Salt
• 6 tbsp- Ghee / Clarified butter
• Water as required for kneading

For frying

• Vegetable oil (as required for deep-frying)

For filling

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• 1 cup- Khoya (grated)
• ½ Cup – Chopped Pine Nuts ( Chilgoza )
• 1/8 tsp.- Cardamom powder
• ¼ cup-Caster sugar / White or Brown powdered sugar

INSTRUCTIONS

For dough

• Add all the ingredients mentioned ‘For the dough’ in a bowl except water, and start mixing.
• The flour mixture will become crumbly in texture.
• Now add water slowly, and knead a firm dough. Keep aside, covered.

For filling

• In a frying pan, sauté the grated mawa over low heat for 5-6 minutes or until it turns light brown.
• Keep aside, and cool completely.
• Now add sugar, cardamom powder, and chopped Chilgoza to the cooled mawa.
• Mix well and keep aside.

For making Gujiyas

• Make lemon-sized balls from the dough.
• Apply vegetable oil over a surface, and start rolling the dough balls separately.
• Start rolling each ball to a 3.5” diameter round.
• Add 1½ tbsp mawa mixture in the middle of the circle.
• Apply water by using your finger to seal the edges.
• Now fold the pastry circle to a half-moon shape and press the edges gently to seal.
• You can use a pizza cutter to trim the edge. Use a fork to crimp the edges of the Gujiyas.

For Frying

• Heat oil in a deep-frying pan/kadai.
• Start frying the Gujiyas over low-medium heat until golden in colour.
• Take them out with a slotted spoon, and drain them on paper napkins.
• You can consume them after frying, or serve them at room temperature.

Keep the rest of the fried Gujiyas in an airtight container at room temperature, and consume within 5 days.

Air Frying & Baking

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• Apply ghee over the Gujiyas by using a pastry brush.
• Preheat the Air fryer to 180 degrees C for 5 minutes.
• Grease the Air fryer basket base with vegetable oil.
• Air fry the Gujiyas for 15 minutes, and flip them in between.
• Take them out from the Air Fryer basket and keep them aside to cool.
• Alternatively, you can bake the Gujiyas in a preheated OTG at the same temperature.
• Transfer the Gujiyas to a baking paper-lined, oven-safe tray and bake them for 20-25 minutes or until they turn golden and crisp to the touch.
• Baked Gujiyas can be stored in an airtight container at room temperature, and consumed within 10-12 days.

2. KANJI VADA

INGREDIENTS

For Kanji,

• Mustard seeds – 1 tbsp
• Yellow Mustard/Rai – ½ tbsp
• Cumin – ½ tbsp
• Black Salt – ½ tbsp
• Salt – ½ tbsp
• Chilli powder – 1tsp
• Turmeric – ¼ tsp
• Dahi – 1½ tbsp
• Water – 1 liter

For Smoking

• Cinnamon – 1 no
• Heeng – ½ tsp
• Ghee – 1 tsp

For Moong Dal Vada

• Moong Dal – 1 cup
• Ginger – 1 inch piece
• Green Chilli – 2 nos
• Cumin – 1 tsp
• Salt – to taste
• Water – a dash
• Chilli Flakes – 2tsp
• Coriander( chopped) – 2 tbsp
• Whole coriander– 2 tsp
• Oil– to fry

• Mint leaves –a handful
• Warm Water – 1 Lt.

INSTRUCTIONS

For Kanji,

• Add the mustard seeds, yellow mustard, and cumin to the mixer grinder and grind it dry into a fine powder.
• Add the powder in a clean dry bowl, then add black salt, salt, red chilli powder, turmeric powder and curd, then mix it.
• Now, add water to the mixture and mix it well.

For smoking,

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• Float a steel bowl on the kanji which is in the bowl, burn a stick of cinnamon, and keep it in the steel bowl, then add heeng and ghee on it.
• Cover the bowl with a lid for 10 minutes.
• Convert it into a jar and ferment it for 2 – 4 days.
• Do not keep it in the refrigerator.

For vada,

• Soak moong dal overnight. Add the soaked moong dal, ginger, green chillies, jeera, salt, and a little bit of water and coarsely grind it in small batches.
• Now convert it into a bowl, add the chilli flakes, coriander leaves, and whole coriander. Now, we just have to fry it in oil.
• Take small amounts of batter and put it in hot oil for frying in the shape of small balls, fry it till golden brown. Remove the excess oil from the vada by putting it in lukewarm water and squeezing it well.
• Now add the vada to the kanji and Kanji vada is done! Enjoy

3. PISTA SANDESH

INGREDIENTS

• 3.5 oz California Pistachios blanched
• 5-6 Cardamom pods
• 1 cup Cottage cheese (paneer)
• 1/4 cup Condensed milk
• 1 tbsp Ghee (clarified butter)
• Rose petals as desired for garnish
• Edible gold leaf as desired for garnish

INSTRUCTIONS

• Remove the seeds from the cardamom pods.
• In a blender, combine the California Pistachios and the cardamom seeds and process until a paste-like consistency is achieved.
• In a frying-pan, combine the paste, cottage cheese, and condensed milk.
• Heat the mixture over low heat while stirring continuously until the mixture is well combined and loosens from the bottom of the frying-pan.
• Add one tablespoon of ghee/clarified butter and mix until combined. Place the mixture in a well-greased baking tray and refrigerate until set.
• Garnish with chopped blanched California pistachios, rose petals, and edible gold leaf.
• Cut and serve.

4. HERBED PISTACHIO CREAM CHEESE PLATTER

INGREDIENTS

CREAM CHEESE

• 33 oz Heavy cream
• 1 tsp salt, table
• 3 tbsp Vinegar, distilled

ADD-INS

• 1/4 cup California pistachios, chopped
• Parsley, fresh, minced, to taste
• Garlic, toasted to taste
• Onion, toasted to taste
• Pepper, black to taste
• Salt, table to taste
• Chilli flakes, red to taste

COATING

• 1 cup California pistachios
• Parsley, fresh, minced
• Chilli flakes, red
• Onions, toasted to taste
• 1/2 cup walnuts, chopped

GARNISH

• Olives, green and/or black as desired
• Basil, fresh as desired
• Pomegranate as desired

INSTRUCTIONS

CREAM CHEESE

• Heat heavy cream and salt over medium until it simmers.
• Combine vinegar with an equal amount of water.
• Add slowly, while stirring constantly.
• Once thickened and slightly curdled, strain it onto a cheese/muslin cloth.
• Allow to sit undisturbed for at least two hours until the whey is completely drained.
• Using the cheese/muslin cloth, shape the cream cheese into a brick form and refrigerate for a minimum of one hour before proceeding.

Note: If preferred, the cheese-making process can be replaced with store-bought cream cheese.

ADD-INS

• Add all ingredients to the cream cheese.
• Combine well until incorporated.
• Shape into a ring or ball.

COATING

• Coat with the blend of chopped herbs, toasted onions, and walnuts. Refrigerate until it sets.

GARNISH

• Garnish with olives, fresh basil, and pomegranate. Serve with crackers, carrot sticks, and cucumber slices.

Prepare to tempt your taste buds and make this Holi a truly unforgettable experience!