From Thandai to malpua, there are many traditional treats to try this Holi. Here are some dishes you can make at home for your friends and family.
There is no better reason than Holi to enjoy the cooling flavors of Thandai, also called the traditional Indian cold drink, known for its sweet, refreshing taste. Thandai Panna Cotta is essentially a fusion dessert that combines the essence of Thandai with the creamy texture of Italian panna cotta. This dessert is a modern twist on traditional flavors, offering a delightful way to enjoy the essence of Thandai in a new and innovative form.
Rajbhog and berry tarts blend Indian and Western flavors, merging the richness of Rajbhog with the light, flaky tart crust and the tartness of berries. Chefs at The Park Hotels, New Delhi share recipe treats that capture the essence of this joyous occasion simply topped with colorful berries, they evoke the vibrant hues of Holi, making them a visually appealing and delicious treat.
Gujiya, a traditional Indian pastry, is iconic for Holi. This sweet treat is filled with a mixture of khoya, nuts, and dried fruits. Paan ki gujiya is a delightful variation, combining tradition with innovation. These festive paan gujiyas add a unique flavor to your celebrations, blending the essence of paan with the classic gujiya taste.
Prepare bhallas by grinding urad dal with salt and ginger, fry till golden, soak in lukewarm water, and squeeze. Mix sugar and salt in yogurt, refrigerate. Arrange papdis, top with bhallas, potatoes, chickpeas, chilled yogurt, chutneys, spices, and garnish with coriander, sev, and pomegranate seeds. Serve.
Soak rice, drain, and coarsely grind. Boil milk, add rice, stir to avoid lumps. Add saffron, cook till porridge-like.In this Holi delicacy from ‘The Tastes of India’ podcast on Audible, mix condensed milk, cardamom, cook till thick. Cool, refrigerate for an hour. Add mango puree, nuts, saffron. Serve chilled, garnished with nuts and saffron strands.
To make malpua, mix flour and milk to a smooth batter. Add cardamom, cashews, raisins, and coconut. Rest for 2-3 hours. Boil sugar and water for syrup with cardamom. Optionally, add saffron. Fry batter in oil in circular motions until golden. Soak fried malpua in syrup. Enjoy!