Celebrate the spirit of Holi with these delectable festive recipes, from the richness of Thandai Rasmalai to the crispy delight of Gujiya during the festive chaos.

1) Chenna Rasmalai Thandai
By Chef Vaibhav Bhargava – Consultant Chef, Food Stylist, and Entrepreneur

A delightful fusion of saffron-infused chenna, served in chilled thandai.

Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Chef Vaibhav Bhargava
Thandai Recipe
Ingredients:
Milk – 250ml
Water – 1500ml
Sugar – 375g
Fennel seeds (saunf) – 7g
Cardamom powder – 3g
Almonds – 15g
Pistachios – 15g
Skinned watermelon seeds – 15g
Poppy seeds – 7g
Rose water – 3g
Whole peppercorns – 3g
Dried or fresh rose petals – 50g
 

Method:

Soak the almonds, pistachios, and watermelon seeds for 3–4 hours, then drain and grind them into a fine paste.

Lightly roast the cardamom, fennel seeds, and peppercorns, then grind them into a fine powder.

In a pan, bring the milk to a boil. Add saffron and sugar, then let it cool to room temperature before refrigerating.

Once chilled, mix in the ground nuts and spice powder.

Add rose petals and rose water for a fragrant finish. Your Thandai is now ready.

Rasmalai Recipe
Ingredients:
Milk – 1000ml
Refined flour – 5g
Granulated sugar – 500g
White vinegar (for curdling milk) – 60ml
Water – 1500ml

Method:

Dilute the vinegar with 2–3 cups of water.

Bring the milk to a boil and slowly add the diluted vinegar. Stir until the milk curdles and forms soft chenna.

Add 2–3 cups of water and ice cubes to cool it down, then strain to remove any vinegar traces.

Drain excess water by placing the chenna in a muslin cloth and hanging it for 2–3 hours.

Knead the chenna until smooth, then mix with refined flour to form a soft dough.

Shape the dough into small dumplings.

Prepare a sugar syrup by boiling 2 cups of sugar with 5 cups of water.

Add the dumplings to the boiling syrup and cook for 5–10 minutes. Your Rasmalai is ready.
Assembly – Thandai Rasmalai
Squeeze the excess syrup from the Rasmalai.
Submerge them in the chilled Thandai.
Garnish with nuts and serve elegantly.

2) Mithas Ke Rang Gujiya
By Chef Vichitra Kumar, Executive Sous Chef at Seven Seas Hotel

Gujiya is a golden-brown pastry filled with a rich blend of khoya, coconut, and cardamom, embodying the festive spirit of Holi and Diwali.

Ingredients:
For the Dough:
1 cup all-purpose flour (maida)
2 tbsp ghee (clarified butter)

A pinch of salt

Water (as required)

For the Filling:

1 cup grated khoya (mawa) (store-bought or homemade)
¼ cup powdered sugar (adjust to taste)
¼ cup grated coconut (optional)
¼ cup chopped dry fruits (cashews, almonds, pistachios)
½ tsp cardamom powder
1 tbsp ghee (for frying)

For Frying:
Ghee or oil (for deep frying)

Method:

Step 1: Prepare the Dough

Mix the flour, ghee, and salt in a bowl.

Gradually add water to form a soft dough, similar to chapati dough.

Cover with a damp cloth and let it rest for 15–20 minutes.

Step 2: Prepare the Filling

Heat 1 tbsp ghee in a pan. Add the grated khoya and cook on low heat for about 5 minutes until slightly golden.

Add powdered sugar, grated coconut, dry fruits, and cardamom powder. Mix well and cook for another 2–3 minutes.

Remove from heat and let it cool completely.

Step 3: Shape the Gujiya

Divide the dough into small, equal-sized balls.
Roll each into a 3–4 inch circle.
Place a spoonful of filling in the centre.
Fold the dough over the filling, forming a semi-circle. Press the edges to seal. Use a fork to crimp the edges or shape with a gujiya mould.

Step 4: Fry the Gujiya
Heat ghee or oil in a deep pan over medium heat.
Fry the gujiyas in batches until golden brown.
Drain on paper towels to remove excess oil.

Step 5: Serve
Allow the gujiyas to cool before serving. Enjoy this festive delicacy with loved ones!