8 Best Holi Recipes That Are Sure to Melt In Your Mouth



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mehak.saini0301

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While legends associate the festival of Holi with good triumphing over evil, for most of us it is a celebration of colors, cheer, and lots of fun. The jovial and convivial nature of Holi is what makes the festival a hit across India. Every Holi celebration is distinctive in its own way. Young and old, friends and families, not only gather together for another round of color-smearing, but also binge on their favorite dishes.

Here’s a list of dishes which are synonymous to Holi-

  • Gujiya
Holi is a festival of feasting, and no Holi is complete without a plate of gujiyas. Prepared out of semolina, semolina, and a mizture of dry fruits, these dumpling shaped sweets are deep fried in ghee and dipped in simple sugar syrup. Originating from the royal kitchens of BundelkhandGujiya is the most popular sweet to be savoured during the festival.
  • Thandai
One of the Holi must-haves is Thandai. If you have grown up watching Hindi movies, you know no Bollywood Holi-scene is incomplete without the protagonist dramatically pouring a glass of Thandai mixed with bhaang, a hallucinogen. Often topped with almonds, saffron, and spices, this cold milk is rightly the heart of the festival. The first records of Thandai date back to 1000 BC, making it one of the oldest drinks in the country. Thandai is also known to have medicinal properties. For instance, fennel seeds used in them are known for its anti oxidants and cooling properties. Almonds are known to be a rich source of Vitamin E.
  • Dahi Vada
Celebrating Holi without a few quintessential delicacies doesn’t make any sense. And one such quintessential traditional dish is Dahi Vada. Another famous snack of Holi, Dahi Vada, also known as Dahi Bhalla, is a deep fried flour ball. Served with curd, mint chutney, and boondi on top, this Holi food is an instant hit. If one is to trace Dahi Vada’s history, one would find its first mention in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III. Section 3 on food (1820 verses) includes recipes for Dosaka (dosa), Polika (puran poli) & Vadika (Dahi vada).
  • Malpua
Prepared out of all purpose flour/wheat flour, semolina, cardamom, and khoya, Malpua refers to pancake-style dessert which is deep fried in ghee. Ideal to end your Holi meal, Malpuas are succulent and indulgent, to say the least. Generally served with dollops of cold rabri, this popular sweet finds its first mention in the Rigveda as ‘Apupa’. Mostly prepared in North and East India, Malpuas are also popular in Nepal, Bangladesh, and Pakistan.
  • Puran Poli
Popularly called Bobattu, this dish is said to have originated from Andhra Pradesh. Usually sweetened with sugar or jaggery, Puran Poli is a sweet flat-bread which is quite popular in Maharashtra, Andhra Pradesh, Karnataka, and Tamil Nadu. Also called Holige in Kannada, Uppittu in Malayalam, Pole in Telangana, its recipe is mentioned in Manucharitra, 14th-century encyclopedia from Andhra Pradesh. 
  • Kachori
Said to have originated in the Marwari community, Kachori is a fried snack which contains a rich filling, mostly savoury. Popularized as a street food, these fried delights are to die for. Be it khasta kachori, dal kachori, or masala kachori, you are ought to fall in love with Holi.
  • Masala Chana

Another dish that makes it an amazing Holi snack is Masala Chana. This Holi, take your guests by surprise with some masala chana chaat to go along with kulchas, Mhmm, yumm!

  • Saffron Rice
Saffron Rice/Kesar Chaawal is one of the most popular Holi delicacies. It is easy to cook and can be made within a short period. It is steamy, aromatic and filling, Saffron Rice is prepared saffron starnds, onions, and white rice.

This Holi, don’t forget to warm your hearts and tummies with this gastronomic Holi spread. Your mouth will definitely thank you.

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