Recipes for Holi



  • Milk-2 glasses

  • Almonds-1 tbsp.

  • Pistachios-1 tbsp.

  • Charoli-1 tbsp.

  • Poppy seeds-1 tbsp.

  • Cashewnuts-6 nos.

  • Glazed cherries-As required

  • Honey-As required

  • Powdered mixture of(cardamom, cinnamon, nutmeg, anise seeds)-1 tsp.

  • Cream-2 tbsps.


Make a fine paste of all the nuts and the poppy seeds. Mix this paste with the other spices into the milk and stir well. Strain this mixture and then mix the honey and allow it to chill.


Ingredients :

  • Ghee / oil to fry

For the Cover :

  • 500gms. Maida (All purpose flour)

  • 6tbsp. Oil / Ghee (melted)

For the Filling :

  • 500-600gms  Khoya

  • 1/2 tsp. green Cardamom Powder

  • 25gms. chopped almonda

  • 25 gms. Raisins (Kishmish)

  • 25gms. dried coconut (shredded)

  • 350gms sugar or to taste (powdered)

Preparation : 

  • Sieve the flour. Mix the six tablespoons of oil with the maida.

  •  Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

  •  Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight  dough. Set aside and cover with a damp cloth. 

  • Now Mash the khoya and fry it in a kadhai / deep pan till light brown in color 

  •  Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and  raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.

  • Divide the dough into small balls and roll each ball into a small round of  4 " diameter.

  • Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

  • Prepare all the gujiyas and spread on a cloth.

  • Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame. When golden brown in colour, drain and remove.

  • Store for use in an airtight glass jar. 

Tip : 

  • Gujiya moulds can also be used. (They are easily available in any Indian store or market). For using moulds, place the rolled dough ball  in a greased gujiya mould and fill a tbsp. of filling mixture on one side.Moisten the edges of the round and fold one side of the mould over the other. Remove the excess edges and reuse.


Puran Poli


300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve


Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

Dahi Bhalla

Ingredients : 

For Bhallas

  • 1 Cup Urad daal

  • Salt to taste

  • Oil to fry

For The Dahi (yougurt)

  • 1 kg Dhabi(yogurt)

  • 1/2 tsp. grated Ginger

  • Finely chopped coriander leaves

  • 1-2 green chilies chopped

  • Salt to taste

  • 2tsp Roasted cumin(jeera)powder

  • Red chili powder to taste

Preparation :

For Bhallas

  • Clean, wash and soak the daal overnight.

  • Grind it into smooth paste.

  • Add salt to taste.

  • Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.

  • Take the hot Bhallas and put in cold water for 2-3 minutes.

  • Now Take them out of water and squeeze the water and keep aside.

For Dahi(yogurt)

  • Blend the curd (yogurt) and little water until it is smooth.

  • Keep in refrigerator for an hour to get chilled.

  • Add salt, red chili powder and cumin powder.

Serving :

  • In a deep dish arrange bhallas and pour dahi over them.

  • Now add Tamarind chutney and Hari chutney.

  • Garnish with coriander.

  • Serve chilled.


Aloo Latche

(Serves : 6) 

Ingredients : 

  • 2 large Potatoes

  • Ghee / oil for frying

  • 1/2-1tsp. salt

  • 1/4tsp cayenne powder

  • 1tsp. ground coriander

  • 1/2tsp. ground cumin

  • 1/2tsp. dry mango powder (amchur) or chaat powder

Preparation :

  • Peel the potatoes and cut into fine matchsticks. Soak in cold water for at least 1 hour, changing the water twice. Drain and pat dry on a paper towel.

  • Heat the oil / ghee in a kadhai / deep frying pan over a moderate heat.

  • Add a handful of potatoes and stir to prevent them sticking together.

  • Fry the remaining batches in the same manner.

  • place the salt and all spices in a bowl, mix together, and sprinkle on the hot potatoes.

  • Keep in an airtight containers for up to week.

Namak Pare

Ingredients :  
  • 1 cups Maida (unbleached flour) 
  • 1cup semolina (Sooji / Rava) 
  • 41/2-51/2 tbsp luke warm water 
  • 2tbsp. curd / plain yogurt (beaten) 
  • 3 tbsp. ghee / unsalted butter (melted) 
  • 1tsp. Ajwain 
  • 3/4th tsp. Salt or to taste 
  • Oil / Ghee to deep fry

Preparation :

  • Mix the flour, salt , ajwain  in a bowl. Add the melted ghee / unsalted and rub between your palms until it takes the form of breadcrumbs. 
  • Combine the curd with water and and form a stiff dough using this liquid. Cover with the damp cloth and set aside for 30 minutes.
  • Shape the dough into a ball and roll the ball into a inch thick circle. Cut into thin long strips and then into squares.
  • Heat the ghee / oil in a kadhai or deep-frying pan. Fry the squares in a batch over moderate heat. Do not allow the them  to become brown, they should remain pale gold in color.
  • Remove and drain on paper towels. Repeat the process for frying all squares.
  • Well sealed, they will keep for 2-3 weeks.

Bhang ke vade

As a dietary supplement and tasty treat, BHANG is still prepared and served as it has been for MILLENIA throughout the Himalayan foothills. Using a mortar and pestle, the buds and leaves of Cannabis are squashed and ground into a green paste, to which milk, ghee, and spices are added. This BHANG base is made into a nutritious, refreshing drink, Thandai- a very healthy alternative to alcohol. BHANG is also mixed with ghee and sugar to make a tasty green Halvah, and into peppery, chewy little balls called Goalees.


1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)


Soak sugar in 1/2 litre of the water used. Keep aside.Wash clean all other dry ingredients, except cardamom if using powder.Soak in 2 cups of remaining water. Keep aside.Allow all soaked items to stand for at least 2 hours.Grind all soaked ingredients to a very fine paste.(not sugar) Use a stone grinder (manual or electric) if possible.When the paste is very fine, mix remaining water.Place a strong muslin strainer over a large deep vessel or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of hands, extracting the liquid into vessel.Add remaining water, a little at a time to extract more.Pour back some of the extract and press, repress.Repeat this process till the residue becomes dry and husklike.Add milk, sugar and rosewater to the extracted liquid.If using cardamom powder mix it in with the milk. Mix well.Chill for a hour of two before serving.

Making time: 45 minutes
Makes: 8 glasses (approx.)
Shelflife: Refrigerated 35-40 hours

Kanji Vada

Makes 1 kg

Preparation time : 7-8 days

Ingredients : 

  • 1kg. urad daal
  • 2 pinch of asafetida (hing)
  • 36 glasses of water 
  • 4tsp. Rai (ground)
  • Oil to fry
  • 3tsp. salt or to taste
  • 2tsp red chili powder
  • Oil for deep frying

Preparation :

For Bhallas

  • Clean, wash and soak the daal overnight.
  • Grind it into smooth paste.
  • Add salt to taste and whisk it very well so that the mixture is fluffy.
  • Heat oil in a pan and drop a spoonfuls of batter and fry till  golden brown on a moderate heat. Take care not to make the vadas too thick. 

For Kanji

  • Heat  tawa (griddle)  and put the a pinch  hing on it.
  • Take  an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.
  • Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well.
  • Add the fried vadas to it.
  • Cover the mouth of the pot  tightly with muslin / cheese colth.
  • Keep the pot in sunlight for 7-8 days. Take care to keep inside in a warm place at night.
  • After 8 days it tastes sour (khatta) it is ready to be served.


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