This Holi, promise yourself that you will not only play with colours but also devour mouthwatering, colorful dishes. Take your pick from the collection of holi recipes and add more cheer and vibrancy to your festivities.
Here are a few recipes for Holi that can be easily recreated at home –
- 2 cups milk
- 1 cup chopped amrood
- 1 cup sugar
- 1 tbsp. almonds
- 2 tsp. cashew nuts and pistachios
- 2 tsp. watermelon seeds
- 2 tsp. powdered green cardamom
- 1 tsp. cinnamon powder
- Pinch of saffron
- Take the amrood, almonds, pistachios, cashew nuts, watermelon seeds and black pepper corns and grind it to a smooth consistency
- Heat the milk in a vessel and bring it to a boil. Add sugar to this and bring it to a boil again. Let it cool down and refrigerate the milk for 1-2 hours
- Blend the refrigerated milk and the amrood-dry fruits mixture together and refrigerate it for another hour
- Garnish it with saffron and serve it cold
- 1 ½ cup plain yogurt
- 1 tsp. saffron
- ½ cup sugar
- 2 tbsp. warm milk
- Pinch of nutmeg powder
- Pinch of green cardamom powder
- 6-18 blanched and sliced almonds and pistachios
- Tie freshly curdled yogurt in a clean muslin cloth, hang it over a bowl and leave it overnight
- Take the yogurt out of the muslin cloth and place it in a bowl. Add sugar to it and mix it well
- Soak the saffron in some warm milk and let it cool. Add it to the yogurt with nutmeg powder and green cardamom powder and mix it thoroughly
- Refrigerate it for a couple of hours and garnish it with almonds and pistachios
- Serve it cold
Badam Gulkand Kulfi
- 4 cups milk
- 1 cup blanched almonds
- 1 cup rose petals
- 1 cup unsweetened mawa
- 1 ½ cup sugar
- 1 tsp. saffron
- Peel the blanched almonds and make a smooth paste
- Soak the rose petals in clean, warm water and cook it with sugar, until the mixture becomes thick
- Soak the saffron in some warm milk and leave it for 5-7 minutes
- Boil the rest of the milk in a vessel and reduce it to half its quantity. To this, add the mawa, sugar-rose mixture, almond paste and saffron and cook it till the sugar melts completely
- Transfer this mixture to kulfi cones, add sliced almonds to it and freeze it.
- Serve it with some rose syrup and falooda
- ½ cup of grated dry coconut
- ½ cup rava/sooji
- 1 tbsp khus-khus (poppy seeds)
- 2 tbsp ghee
- ½ cup powdered sugar
- 4 tbsp assorted nuts (chopped)
- ½ tsp green cardamom powder
- 2 cups of plain flour
- Salt to taste
- Heat a non-stick pan and dry roast the grated coconut. Allow it to cool down and set it aside.
- In a separate pan, heat some ghee and roast the rava on medium flame till it turns slightly golden brown. To this, add the khus khus, assorted nuts and roasted coconut and sauté it for 1-2 minutes.
- Turn the flame off and allow the mixture to cool down. Transfer this mixture to a deep bowl and add powdered sugar and cardamom powder. Mix it well and keep it aside.
- In a separate bowl, mix the flour with some ghee, a pinch of salt and knead it to a semi-soft dough. Divide the dough evenly into small dough balls.
- Take each dough ball and roll it into a flat circle of about 5-6 inches diameter. Place a spoonful of the coconut mixture in the middle of it. Fold it into a semi-circle and press the edges tightly to secure the stuffing inside. Repeat this step to make all the karanjis.
- Heat some oil in a deep non-stick pan and deep-fry all the karanjis till each of them turns crisp and golden brown.
- Serve it warm or at room temperature.
Finding the ingredients to these recipes should be the least of your worries, this Holi. With Easyday Club’smembership, you can get your groceries delivered to your doorstep and prepare these delectable disheswithout any hassle. Become an Easyday Club member today and enjoy a minimum discount of 10% every time you shop, in addition to Rs.500 cashback and a welcome gift worth Rs.500 on signing up. Make Holi even more exciting and colorful with Easyday Club !