Holi Festival Special Recipes

Holi festival is known as festivals of colours.Holi is the time of celebration and relishing food.Every year people prepare testy recipes and distribute each others.Celebrate this colorful festival with these and more recipes.Here is we serve Some Holi festival special Recipes and you make wonderful dishes.

Holi Festival Special Recipes
  • Puran Poli
Ingredients :
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
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 with 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 increase the calorie level.
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.)
  • Mawa Gujiya

2 cups refined flour (maida)
250 gm thickened milk (mawa)
1 cup sugar
1 tsp cardamom powder (elaichi)
10-12 almond (badam)
10-12 raisins (kishmish)
1 tblsp Coconut Powder
300 gms Ghee or Refined Oil for frying


Dry roast the thickened milk in a pan until it turns light brown and then remove it from the flame.
Grind sugar to a powder.
Finely chop almonds.
Mix sugar, almonds, raisins and cardamom powder together.
When the mava cools down add sugar to it and mix well.
Add 5 tbsp ghee in the maida and rub it well in the maida with the fingers. With the help of water knead it into a soft dough. Cover it with a wet cloth and keep aside for 1/2 hour.
Make about 10 small round balls of it and roll them into small puris of 7 " diameter and 1 centimeter thickenss.
If you are using a gujiya cutter. Then place the the puri in the cutter and then put 2 tblsp of mava material and then close the cutter. This will seal the gujia. Now carefully take it out and place on a oil smeared plate. Repeat the same procedure with the rest of dough balls.
If you are not using the gujia cutter the follow this process. With the help of of a finger smear little water on the edge of the puri and take 1 tbsp of rawa material and place in the center of the puri then fold it in a half moon shape and press and seal the edges tightly. Make sure the eadges are neatly sealed. Repeat the procedure with remaining dough balls.
Now heat ghee in a pan on medium flame and then deep fry all gujhiyas at low flame from both the sides till light brown. Do not place more than 5 - 6 gujias at a time.
When the gujiyas start floating on the top turn them. Keep turning them every five minutes to get even brown color on all sides.
Take them out on a kitchen napkin with the slotted spoon and the mawa gujiya are ready. 
  • Barfi

Chickpea Flour (Besan) – 2 1/2 cups, sifted
Oil – 4 Tbsp
Unsalted Butter – 4 Tbsp
Walnuts – 1 cup, chopped finely
Cardamom Powder – 1/4 tsp
Sweetened Condensed Milk – 14 oz can


1. In a non-stick pan, heat Oil and Butter.
2. Add sifted Chickpea Flour, mix well and roast on a low flame, approx 15 mins (stirring continuously). Use a flat bottomed steel bowl or ladle to break down lumps.
3. Reduce flame to a simmer and add chopped Walnuts and Cardamom Powder. Mix well.
4. Add Condensed Milk and mix until all ingredients are well incorporated.
5. Immediately pour mixture onto a greased or parchment paper lined baking tray.
6. Using the flat bottomed steel bowl (greased) or ladle, flatten our the mixture into a thin (1/4 inch). If using parchment paper, place a second sheet over the mixture and flatten out using the steel bowl.
7. Allow the Burfi to cool in the refrigerator for 15-20 minutes.
8. Use a pizza cutter or knife to cut burfi into diamond or square pieces.
  •  Khasta Kachori

For the crust

1 cup all-purpose flour
¼ teaspoon salt
a pinch of carom seeds (ajwain), optional
2 tablespoons oil or clarified butter (ghee)
chilled water to knead the dough, approximately ¼ cup

For the filling

¼ cup yellow moong dal (split yellow lentils)
½ teaspoon cumin seeds
a pinch of asafetida (hing)
1 tablespoon chopped curry leaves, optional
½ a green chili, finely chopped
1 teaspoon ginger paste
1 teaspoon coarsely ground fennel seeds
1 teaspoon coarsely ground coriander seeds
½ teaspoon red chili powder
a pinch of carom seeds (ajwain)
½ teaspoon garam masala
½ teaspoon dry mango powder (amchoor)
salt, as always, to taste
1 tablespoon oil
oil to deep fry


To make crust/ dough

Mix the flour, salt, carom seeds and oil.
Add the chilled water slowly, mixing with your fingers as you pour or using the dough attachment of your hand or stand mixer. Do not over-knead the dough. The dough should be soft.
Cover the dough with a damp cloth and let it sit for about half an hour to 45 minutes.

To make the fillingphoto 4 (6)
Soak the moong dal for at least half an hour and then grind it coarsely.
In a pan heat 1 tablespoon of oil and then add the cumin seeds and asafetida. After about 40-50 seconds add in the chopped curry leaves.
Add in the ground moong dal and roast on medium heat for about 7-8 minutes or until it changes color lightly, stirring constantly.
Add the ginger paste, chilli and the other dry spices and mix it well, turn off the heat and let the mixture cool off. The mix should be quite dry.
To make the Kachoris
Make small balls from the dough.
Roll out each ball into a 3-inch circles or I just flattened them with my fingers having the center thick and sides little thin.
Place about 1- 1 ½ tsp of the filling in the center of the rolled dough. Cover the filling by stretching and bringing together the dough over the filling & sealing the ends.
Let the filled balls sit for 3 to 4 minutes before rolling again.
Then using your palm, flatten these by lightly pressing.
Heat some oil for deep frying. Make sure the oil is not too hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. This is the right temperature.
Fry the kachoris in batches on medium heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. 
  • Dahi Vada

For Wada:
1/2 Cup Urad daal
1/2 cup moong dal duli
Salt to taste
1/4 tsp Baking powder
1/2 tsp cumin seeds
1 tsp grated Ginger
Oil to fry

For Dahi :
2 cups Dahi (yogurt)
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste
1 tsp sugar


For vada - Clean, wash and soak the daal overnight or 7 - 8 hrs.
Separate the water and grind them together into smooth paste without water or if necessary then very little water. The paste should be coarse and not fine.
Take out the paste in a bowl and then beat the mixture for 10 - 15 minutes till the mixture becomes fluffy. This will make the vadas soft.
Add salt, cumin seeds, ginger and baking powder.
Heat oil in a pan for frying and drop small balls of batter in the oil with the help of a spoon. The flame should be medium. Do not put more than 8 - 9 balls.
Fry till golden brown. Then take them out on kitchen paper.
In a bowl fill 2 cups of warm water with 1 tsp salt and put the vadas in it. Let them soak for 1/2 hr.
Meanwhile prepare the dahi. For Dahi - Beat the curd smooth and put in a bowl.
Keep in refrigerator for an hour to get chilled.
Before serving add salt, red chili powder, sugar and roasted cumin powder to the dahi .
Serving - Squeeze out the vadas from the water and in a deep dish arrange the wadas and pour dahi over them.
Pour imli (tamarind) chutney and green chutney.
Garnish with coriander and slit green chillies.
Serve the dahi vadas chilled.

  • Bhaang ke Pakore

100 gm Onions
100 gm Brinjals
150 gm Potatoes
3-4 Green Chillies
Oil for Deep frying
150 gm Cauliflower

For the Batter
Salt to taste
½ tsp Ajwain
1 tsp Chilli powder
250 gm Gram Flour
A pinch of Baking powder
1 tsp Pomegranate Seed powder
10 gm Bhaang (Hemp) Seed Powder


Peel and wash vegetables. Cut cauliflower into florets, potatoes and onions into roundels (about 1/6 inch thick), brinjals into roundels.
Immerse the brinjals and potatoes in water.
Wash, slit the green chillies on one side and de-seed.
Sieve gram flour, baking powder and salt together.
Add ajwain, chilli powder, green chillies, pomegranate seed powder and bhaang seed powder. Add enough water, about 150-200 ml, to make a thick batter of fritter consistency.
Heat oil in a frying pan to smoking point, reduce to medium heat. Dip the cut vegetable, one by one, in the batter and deep fry until light golden.
Remove and cool. Reheat oil and deep fry again over moderately high heat until golden brown and crisps.
Serve with chutney, sauce.
  • Hot Butter Bhang

8 oz Vodka
1/8 oz butter (half a cube)
7-9 grams marijuana leaves or buds (crumbled)


Melt butter; stir in marijuana and continue stirring for one minute.
While hot and sizzling, pour in 8 oz Vodka.
Continue to boil for 30 seconds or more; stirring all the while
As it boils, alcohol will evaporate. Remove from heat when the desired amount of alcohol is in the mixture (personal preference)
Strain the mesh being sure to squeeze out all the liquid.
Sweeten with honey; pour into 4 ounce wine glasses; top with whipped cream.

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