Best Holi Recipes


  • The word ‘Holi’ sprouted from the word ‘Holika’
  • We can only think of sweet gujiyas, crisp papads & masala kachoris
  • Learn how to make them at home with these great recipes

Pink hands, green cheeks, red forehead, yellow nose, if it weren’t for this particular day, the sight of this human may have roused doubts of him belonging to this at all! But ,Holi is one such day. We love this festival. Not only for the bevy of colours, we love to be immersed with but also for the mouth-watering delicacies unique to this occasion. Sling bags filled with frisky colors, water guns loaded with mischief, vibrant spirits, old-new songs, plates piled with festive goodies and the blossoming spring breeze – Ah, we love Holi! This is how we have been celebrating the festival of colours all this while, yet every year, there is a ballooned enthusiasm to get drenched in coloured water and devour some of the most mouth-watering delicacies.

On the mythological grounds, the word “Holi” sprouted from the word “Holika”, who was the evil sister of the demon king Hiranyakashipu. A bonfire is lit on the eve of Holi, signifying the Holika Dahan and that’s when the celebrations begin.

Different regions celebrate this festival of colours in their own way. In Mathura, the festivities may last more than week. It is known as the ‘lath mar Holi’, where women beat men with sticks and sing songs. In South India, some worship and make offerings to Kaamadeva, the love god of Indian mythology. In West Bengal region, Holi is known as the “Swing Festival” and icons of Krishna and Radha are placed and worshiped.

So, while you prepare yourself to enjoy this festival with gulaal, water guns, endless singing and dancing- take a note of these Holi delicacies to make the festival even more special. Talk about Holi celebrations and we can think of sweet gujiyas, crisp papads, masala kachoris and a lot more. Food is integral to every festival in India. It is the perfect time to throw yourself to the festive zeal with playful moments and adoring meals. This Holi, eat to your heart’s content! Whether it’s an intimate affair or an elaborate gala, we’ve got you covered. Lay out an impressive spread with our favourite Holi recipes.


Look what we have here – the star sweet of Holi! Native to Rajasthan, gujiyas are sweet dumplings made of maida or flour and filled with a delightful khoya and dry fruits mixture. The festive favourite in three different avatars –

Baked Gujiya


  • 2 cups semolina
  • 1 tsp cardamom powder
  • 1 tsp white butter
  • 1/2 cup raisins
  • 1/2 cup almonds, crushed
  • 1 cup brown sugar
  • 1 tsp soda bi carbonate
  • Salt to taste
  • 1 tsp onion seeds
  • 1 cup milk
  • 1 cup wheat flour
  • 1/2 cup honey


  1. For the Filling:
  2. Heat 1 tsp white butter in a pan. After the butter melts, add 1/2 cup semolina along with cardamom powder and saute the mixture in regular intervals.
  3. Once the raw smell of semolina is gone, add brown sugar, crushed almonds, and raisins. Mix well and take it off the heat. Keep it aside.
  4. For the Dough:
  5. Place the remaining semolina in a large bowl and add some onions seeds, salt and soda. Mix well.
  6. Now add milk and let it soak until the semolina dissolves and turns soft.
  7. When the above process is done, add in the wheat flour and make a dough (add milk if required). Keep the dough aside for 1 hour.
  8. After an hour, take some dough required to make 4-inch pooris and roll it using the rolling pin.
  9. Add about 1 Tbsp of the filling on one side of the poori and seal by folding both the edges to make a half moon-shaped structure. You can use a little water while sealing the edges.
  10. Twist the edges to form a design pattern and repeat the procedure with the remaining dough.
  11. Now bake the karanjis in a preheated oven for 25 minutes at 180 degrees C.
  12. Let it cool. Dip in honey and serve.

Coconut Gujiya


  • For the Dough
  • 3 Tbsp Ghee (clarified butter)
  • 1 Cup Flour
  • Water
  • Pinch of Salt
  • For the Filling
  • 1 Cup Khoya
  • 1 Mava (condensed milk)
  • 1 Cup Sugar
  • 100 gm Pistachio
  • 100 gm Coconut Powder
  • Oil to fry
  • sugar syrup(chasni) to dip


  1. For the dough:
  2. Add flour, pour some water, salt and make a dough from it. Divide dough into smaller pieces.
  3. For the filling:
  4. Cook some khoya, add mava, sugar, pistachio, coconut powder in it.
  5. Grease the gujiya mould, roll out gujiya balls into small puris. Then put it on the mould and press firmly.
  6. Place the stuffing in the hallow portion, apply a little water on the edges, close the mould and press firmly. Remove extra dough and open the mould.
  7. Deep fry till its golden brown.
  8. Dip in sugar syrup and serve.

Chocolate Gujiya


  • For the dough:
  • 1 cup flour
  • 3 Tbsp ghee(clarified butter)
  • Salt to taste
  • 1 cup water
  • For the filling:
  • 2 cup mava (condensed milk)
  • 2 cup sugar
  • Pinch of cardamom powder
  • 1/2 cup chocolate chips
  • Oil to fry
  • Sugar syrup to dip the gujiyas
  • For garnish:
  • 250 gm cream
  • 250 gm fine chocolate
  • 50 gm cardamoms


  1. Add flour, ghee, salt. mix them and make dough, add water slowly to make it a hard dough and leave it for half  an hour.
  2. In an another pan, cook mava(condensed milk) till its brown, add sugar and continue to cook. Then add cardamom powder.
  3. When the mixture cools, add some chocolate chips to it and mix well.
  4. Now take a small piece of dough and roll it well. Cut it into smaller  pieces with the help of some moulder or katori, remove extra dough and fill the mixture in it.
  5. With some water, seal the edges. Then fold the edges to inside with the help of fork.
  6. And fry till its golden brown
  7. Meanwhile, take a bowl full of fine chocolate, add some fresh cream and microwave it for 2 minutes at lowest temperature, keep steering after every 30 seconds.
  8. When gujiya is cooked, dip it in sugar syrup.
  9. Place them on a plate and pour some chocolate syrup on it, garnish it with some cardamom  and serve.

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