Holi 2022: Easy-to-make traditional holi recipes

On hearing the name of Holi, a rainbow of colors become in your mind. Because Holi is the festival of love, colors, re-union, fun, and plenty of tasty food. It is one of the most vibrant and colorful occasions celebrated in India.

Various powder colors, water balloons, and water guns make the whole of India bright and colorful. The best thing about this festival is that each person of every age group enjoys this festival whole-heartedly. Numerous places in India are famous for their Holi celebration, such as Mathura, Goa, Uttar Pradesh, etc.

Do you know every Holi colors has a story?

You have witnessed every year that every local market shops and stores filled with plenty of mesmerizing shades of powder colors, colored water balloons, and water guns etc. But, did ever a thought came across your mind that why some specific colors are used in Holi? The reason is every color has its own significance. Such as:

• Purple Color: This color represents wealth, calm & stability, and peace.
• Orange: This color signify the endurance
• Red: This color expresses the love, purity, and wealth.
• Blue: This color represents the calmness.
• Green: Vitality is the significance of this color.
• Pink: It is the color of love, and kindness.
• Yellow: This color indicates the happiness.

All these colors of Holi have a story of emotions behind them. So, from now onwards, keep the significance of the colors in your mind when you apply the particular color to your loved ones.

Must Try Holi Special Recipes:-

Every festival is boring without the special festival food and desserts. So, if you are a foodie who loves to eat sweets and tasty dishes on some special occasion than the following dishes are for you: 

(1). Murukku Recipe:-

Ingredients:

• 1 cup Rice Flour
• 3 tablespoon Gram Flour/Besan
• 1 tablespoon White Sesame Seeds
• 2 teaspoon Soft Butter
• Salt as needed
• Water as needed
• Oil for deep frying 

Method:

Add all the ingredients together in a bowl. Gently mix it well so that it looks crumbly. Add water and knead it like soft dough. Fill the dough in Murukku press, must use the star-shaped hole. Heat the oil and when it became hot (as required), press the Murukku on the hot oil but not overcrowd. Let the Murukku cook until it turned into golden brown. Remove it from the oil and store it in an airtight container for up to a week. Your Murukku is ready to serve with a hot cup of tea or coffee.

(2). Thandai Phirni: -

Ingredients:

• 3 tablespoons long-grain basmati rice
• 1 teaspoon ghee
• 1 and ½ litre whole milk.
• Around 20 strands saffron (soaked in 2 tbsp. milk,), optional
• 3 tablespoons Thandai powder
• ¼ cup sugar (or to taste) 

Method:

Soak the rice in½cup of water for 30 minutes. After that, drain the water and blend the rice into a coarse paste. Heat the ghee on a medium flame in a heavy bottom pan. Once the ghee is hot, add the milk to the pan and let it boil. Stir frequently and once the milk comes to a boil, low down the flame.Add all the ingredients, and cook on low heat till the milk is reduced to half. Phirni must be thickened. Phirni should be thicker than kheer. It becomes more thickened once its cooled. Transfer the Phirni in terracotta or regular bowls and let it chill for 3-4 hours.Garnish with almond and pistachio slivers, and dried rose petals, and serve it chilled. 

(3). Thandai Shahi Tukda Recipe: -

 Ingredients:

• 6 white bread slices
• 2 cups ghee (for frying)
• 1 cup water
• ¾ cup granulated sugar
• ½ teaspoon ground cardamom
• 1 cup Thandai Rabdi
• 2 tablespoons almond and pistachio slivers (for garnishing)
• For garnishing, dried rose petals (optional,)

Method:

Cut the corners of the bread slices. Heat ghee in a frying pan and once the ghee is hot, fry 3-4 pieces of bread at a time until they are crispy and brown. Drain on a plate and set aside. Add sugar, cardamom, and water to a saucepan. Heat on medium heat so that sugar is dissolved properly. Switch off the heat of the pan. Dip the fried bread slices in the syrup and let them soak in the syrup for at least 5 seconds. Take them out on the serving plate and top with Thandai Rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately. 

(4). Spinach cheese balls: -

Ingredients:

• 2 tbsp. oil
• 1 clove garlic (chopped)
• 1-inch ginger (chopped)
• 2 tbsp. onion (finely chopped)
• 1 green chilli
• 2 cup Palak/spinach (roughly chopped)
• ½ cup bread crumbs
• 2 tbsp. cornflour
• 6 cubes cheese (mozzarella/cheddar)
• Oil for deep frying

Method:

In a large kadhai heat 2 tbsp. oil and sauté 1 clove garlic, 1-inch ginger, 1 green chilli, and 2 tbsp. onion. Add 2 cups Palak and sauté to let the Palak shrinks. When the mixture cool down, transfer it to the blender. Add water to blend into smooth paste. Transfer the palak puree into a large mixing bowl. Add bread crumbs, corn flour, and ¼ tbsp. of salt. Combine well to form a dough. If the dough is watery, you can add more breadcrumbs. Now grease hands with oil and take the ball-sized dough. Flatten by pressing gently. Now place a small cube-sized cheese, and get the edges together. Seal it well without any cracks. Further deep fry in medium hot oil or bake at 180 degrees Celsius for 15-20 minutes. Stir occasionally till the cheese balls turn crisp. Your spinach cheese balls is ready to serve with tomato sauce.

(5). Gulkand Gujia:-

Ingredients:

• 250 gm. Refined flour
• 50 gm. Ghee
• 100 ml. Warm water
• Ghee for deep frying
• 150 gm. Khoya
• 50 gm. Gulkand
• 2 tbsp. Sugar
• 50 ml. Milk
• 50 gm. Dry fruits

Method:    

Take a bowl, add refined flour, melted ghee, and water to make a soft dough. Cover and aside for 30 min. Add milk and sugar in a kadhai and cook for 1 min. Then add Khoya and again cook for 10 min on medium heat. It’s time to add Gulkand and again cook for 2-3 min and add fine chopped dry fruits and cool it. Divide the dough into two parts. Make a medium-sized log of each part and slice or portion it into equal parts. Roll each ball to a small circle. With your fingertip apply water all over the edge. Place about 1 to 1.5 tablespoons of the prepared Khoya filling on one side of the circle, keeping the edges empty. Carefully, join both the edges. The edges must be pressed well and sealed properly. And deep fry golden brown on low heat. Here is easy recipe for gulkand gujiya.            

Are You Interested To Learn More About These Kind Of Festival Recipes?

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