Are you excited about Holi? With the festive season comes the time to indulge in our favourite eats. Especially on Holi, not eating Gujiya is simply a culinary crime. From matthi, gujiya to dahi vada, the Holi menu makes our mouths water!
While the festival of colours is all about unwinding and de-stress yourselves, one can not ignore their health completely. After the pandemic enjoying cautiously is the new normal. So we have prepared a mini collection of sweet and savoury Holi eats that will help you enjoy these delicious foods while watching your health! Let’s begin-
Holi is incomplete without gujiya, but gujiya can often be too high in sugar or khoya content, so here is our solution to your problem- Sugar-free gujiya!
Ingredients for the filling-
- 250 g Khoya
- 3 tbsp coconut sugar
- 8 almonds - blanched and chopped
- 8 cashews - blanched and chopped
- 10 raisins
- Nutmeg powder
For the covering-
- 2 cups Maida
- 3 tbsp dalda
- Water as required
- Groundnut oil
- Mash khoya and cook it in a deep bottom pan.
- Once it changes colour, add sugar and other ingredients.
- Top it with nutmeg powder and elaichi and let it rest.
- Sieve the flour into a large bowl ad mix the dalda with the flour.
- Use a little amount of water to form the dough and then knead it to develop gluten.
- Section the dough into little balls and flatten it with a rolling pin.
- Add 1 or 2 teaspoons of the filling and close the gujiya.
- Heat groundnut oil in a kadhai and then fry the gujiya until golden brown!
Your sugar-free gujiya is ready!
Bhang is sacred to Holi and if you are a Shiv-bhakt, no better way to celebrate Holi with your friends than have Bhang pakora with Thandai! Here is what you need-
Ingredients of Bhang Pakora
- 1 cup besan
- Pinch of turmeric
- ½ tsp amchur
- 2 small onions- sliced
- Refined oil for frying
- 1 tsp bhang seed powder
- Chopped chaniya
- 2 big potatoes - chopped
- The trick here is to perfect the batter to get that crispy, crunchy pakoras. Mix besan, salt, haldi,chilli powder, amchur, bhang powder together and whisk.
- Then add water in small quantities until the batter is of a dropping consistency.
- Add the onions, potatoes and dhaniya.
- Add chopped chillies to the batter if you like spicy food!
- You can also add rice flour to increase the crunch of the pakoras.
- Mix well and set aside for a few minutes.
- Take a pan and heat the oil in it. Drop a little batter in the oil first to check if it’s hot enough.
- Drop the pakoras and shallow fry them from both sides.
- Serve with pudina chutney and sauce!
What better way to end your Holi meal than the perfect dessert- Phirni! Today we have a better and health-conscious phirni recipe for you and your family to enjoy.
- 1 cup skimmed milk
- 2 strand saffron
- Coconut sugar - 3 tbsp
- 3 tbsp soaked rice
- 4 pistachios
- 1/2 teaspoon powdered green cardamom
- 2 tbsp pure khoya
- Blend the soaked rice to a rough powder and set aside.
- Soak saffron in one tbsp of milk.
- Roast the pista and chop it into small pieces.
- Boil the milk and let it thicken on the stove.
- Add the khoya, and coconut sugar and stir.
- Add the rice powder and mix continuously to avoid lumps.
- Add green cardamom and powder, saffron milk and mix. When the mixture starts thickening take it off the heat.
- Serve it in an earthen bowl and garnish with pista!
This traditional delicacy of Jharkhand is a deep-fried snack that is enjoyed on Holi and other cultural festivals!
- 1 cup basmati rice
- Chopped chillies, coriander leaves
- Curry leaves
- 1/2 cup soaked chana dal
- 6 to 8 garlic cloves
- 1 finely chopped onion
- Water as required
- Soak rice and dal for about 4 to 5 hours.
- In a grinder, add the soaked rice, dal, chillies, and garlic and grind with minimum water.
- Add the salt and masalas to the batter, you can also add Kashmiri red mirch, amchur and jeera powder.
- Heat oil in a kadhai, and make sure it's not too hot.
- With a spoon, drop the paste into the oil and fry until golden.
- Serve this with pudina chutney and enjoy!
Here's our last secret recipe-
If you didn’t have thandai on Holi, your celebration was incomplete! Try this vegan thandai treat recipe that is easy to make!
- 1 cup blanched almonds
- ½ cup raw Kaju
- ½ cup raw pista
- 4 tbsp sunflower seeds
- Fennel seeds and white poppy seeds
- Saffron (optional)
- ½ cup rose water
- 6 cups oats milk
- Cardamom powder
- 1 cup sugar
- Blend the nuts, seeds, fennel, poppy seeds, saffron, and cardamom powder together with rosewater and half a cup of oat milk.
- To make the vegan Thandai, place the remaining oat milk in a saucepan. Add the Thandai Masala and mix well.
- Bring the oat milk to a boil over medium-low heat. Once it boils, reduce the heat to a simmer and let the milk and nuts and spices infuse for 8 minutes.
- Add sugar and turn off the heat.
- Strain the thandai and then chill in the fridge.
- For garnish, you can add more nuts and saffron!
Now you are all set with your favourite dishes for holi that are gut-friendly and delicious. For more such recipes visit our food recipe blog now!