Special Holi Recipes To Rock The Party

By First Posted: Mar 11, 2009 Wed 4:17 PM Updated: Mar 11, 2009 Wed 4:19 PM
Special Holi Recipes To Rock The Party
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HAPPY HOLI everyone!

Holi is the festival of colors and joy. But what is a festival without a party? And what is a party without special delicacies? So today we bring you recipes for delicacies associated with Holi.

Bhang Thandai

Traditionally the “Bhang Thandai” is mixed in huge proportions for communal drinking during Holi celebrations. The leaves and buds of Cannabis are ground together manually into a green paste. This is then mixed with ghee, milk and spices & condiments to prepare a natural intoxicating drink. Alternatively, Bhang Pakoras are also very popular.


• 1 1/2 liter - Water
• 1 1/2 cups - Sugar
• 1 cup - Milk
• 1 tbsp - Almonds
• 1/2 tbsp - Poppy seeds
• 1/2 tbsp - Aniseed
• 1 tsp - Cardamom powder
• 1 tsp – Black Peppercorns
• 1/4 cup - Dried or fresh rose petals


• Soak all the dry ingredients in 2 cups of water for 2 hours before preparation.
• Grind all soaked ingredients using a pestle and mortar.
• Mix the remaining water to this green paste and strain.
• Add sugar, cardamom powder and milk to the extracted liquid.
• Serve chilled.


Gujia is the traditional “mithai” of Holi. It is easily available in the markets but the ingredients used are not trustworthy. So people prefer to make their own gujias.


• 500 gm - Maida (
• 1 kg - Khoya
• 200 gm - Almonds
• 3 tbsp - Raisins
• 6 tbsp - Cooking Oil
• 500 gm – Sugar
• 200 ml - Water


• Prepare a soft dough using 6 tbsp of oil, maida and water. Keep it aside, covered with a damp muslin cloth.
• Now heat a tsp of oil in a pan and add the khoya to it. Cook till the khoya turns brown in color. Now add all the dry fruit and sugar. Mix well and cook for a few minutes. Leave to cool.
• Now make small balls out of the dough and start rolling them out into thick and small chapattis.
• On a chapatti, place a little khoya mixture on one half and fold the other half on top of it. Close the edges using water if necessary.
• When all the gujias are ready, deep fry them in oil to a golden color.
• Serve as it is, or dip for 2-3 minutes in “chasni”, if you like them sweeter.

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