Try out these Fusion Holi recipes this festive season!

Holi is right around the corner, and how can any festivities be complete without food and desserts? Well, we bring you our traditional dishes with a fusion twist. Check out these Holi recipes, especially curated by renowned chefs for you, to try out this festive season. So let’s get started and dig into these Holi recipes.

Holi Special MALPUA 

This Malpua is a healthier version of the desi Malpua. It doesn’t have any sugar and is made with honey, semolina, banana, and saffron. How can we miss out Malpua from the list of special Holi recipes.

Holi Malpua By Chef Ashish Singh, Corporate Chef, Dhansoo Cafe, Delhi


For the Batter

For Honey Syrup

  • Milk-1 cup
  • Semolina-1/2 cup
  • Sugar-1/2 cup
  • Banana-1 pc
  • Refined flour-1/4 cup
  • Fennel seed-1gms
  • Honey-200 gms
  • water-100 ml
  • Cardamom powder-1 pinch
  • Saffron-0.2 gms

For Rabri

  • Milk-500ml
  • khoya-150gms
  • Pista-15gms
  • Sugar-75gms


  • Make the Honey syrup by mixing 200 gms with water in a pan add crushed cardamom powder and saffron strands.
  • For the rabri add milk to the pan reduce it to half. when you get the layer on the top after that simmer it for half an hour now add khoya, sugar, and saffron simmer it again for 15 minutes let it be cool in and add pista to it. 
  • To make the batter for the malpua, add flour and semolina to a large bowl.
  • Add crushed fennel seeds, sugar, a pinch of salt and mashed banana and mix well.
  • Start adding milk, little by little and whisk to form a smooth batter. The batter should have no lumps.
  • It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes.
  • Heat oil or ghee in a wide pan on medium heat. You don’t need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it. Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.
  • Remove the malpua from oil carefully, drain the oil.
  • Dip the malpua in prepared honey syrup (make sure honey syrup is warm if its cold just places on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.
  • Serve the Malpua with rabri and garnish with pista flakes.

Jalebi Chaat

Ever heard about Jalebi Chaat, a unique combination of unsweetened jalebi with curd, green chutney, meetha chutney, and lots of spices? So, gorge on this sweet-chatpata, one of the unique Holi recipes to try out this season.

Jalebi Chaat By Chef Tarun Sibal, Director, One Fine Meal 


  • 1 kg all-purpose flour 
  • 200 gm urad dhuli dal pethi 
  • 1/2 cup ghee
  • 1 1/2 spoon baking soda
  • 3 cup of water
  • 1/2 teaspoon edible food color
  • Oil for frying 
  • Mint Chutney- 2 tablespoon 
  • Tamarind Chutney- 2 tablespoon
  • Sweetened curd- 3 tablespoon 
  • Rock Salt- a pinch 
  • Yellow Chili Powder
  • Chaat masala a pinch 
  • Micro Greens- for garnishing 
  • Edible Flora- for garnishing 
  • Boiled potato and chana mix- 2 tablespoon


  • Mix maida, baking soda in a bowl. Now, add ghee in the above mixture. To make a thick batter, add urad dhuli dal peethi and water. Mix well until it is thick but has a pouring consistency. Keep it aside for 30 minutes. 
  • Now heat oil in a pan over medium flame for deep frying. Now fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.
  • Place the Jalebi in a platter and toss it with mint chutney, tamarind chutney, add a pinch of rock salt and yellow chilli powder and Chaat masala. 
  • To serve and start with sweetened curd and add potato Chana mix, add jalebi and garnish with microgreens and edible Flora.

Mawa Gujiya

By Maharaj Jodharam Choudhary, corporate chef – Khandani Rajdhani


Gujiya Atta

Gujiya Filling

  • Maida – 1 Cup
  • Suji Rawa – 1 Tbsp
  • Baking Soda – 1 Pinch
  • Ghee – 1/4th Cup
  • Powder Sugar –  1/3rd  Cup
  • Khoya – 1 Cup
  • Ghee – ½ Tbsp
  • Chopped Dry Fruits – 1/3rd Cup ( Cashew, Almond, Pistachios, Raising)
  • Elaichi Powder – 1/4th Tsp

Gujiya Syrup

  • Sugar – 4 Cup
  • Water – 16 Tbsp
  • Elaichi Powder – 1.5 Tsp
  • Rose Water – 02 Tsp
  • Saffron – 8 to 10 Strands


  • Take the flour in a mixing bowl; sprinkle the rawa & Baking powder evenly over the flour.
  • Add the ghee in the flour and rawa mix and rub it into the mix gently to make it into a crumbly mix.
  • Add hot water to make a firm dough.
  • Cover and rest the dough for 30 mins.
  • Grate the mawa and keep aside
  • Dry roast the chopped nuts and keep aside to cool.
  • Melt the ghee in a heavy bottom pan on low flame and add the grated khoya.
  • Cook the khoya till it starts to gather around itself, Keep aside and let it cool down.
  • Add the Chopped Nuts, Powdered Sugar, and Elaichi Powder.
  • Mix everything well and keep aside.
  • This Mixture can be stored in an airtight container for around 3 to 4 days.

Method for Gujiya Syrup

  • Mix all the ingredients together in a heavy bottom pan.
  • Keep on a medium flame and bring the liquid to boil.
  • Keep skimming the liquid to remove the scum.
  • After the syrup is skimmed twice to remove all the impurities, strain the syrup to make sure there are no impurities left and the syrup is clear.
  • Keep cooking the syrup till it gains a single string consistency.

Assembling & Making Gujiya:

  • Divide the dough into two parts.
  • Make a medium log of each part and slice it into equal parts of 30 Gms each.
  • Roll each slice on your palm into small balls and keep back in the same bowl and cover them.
  • Dust the rolling board with the same flour and roll each ball with a rolling pin to a small circle having a 4-5 inch diameter. Do not add too much of flour, use very minimum or no flour if u can manage for rolling.
  • With your fingertip apply water on the circumference edges of the rolled dough.
  • Place a tablespoon full of Gujiya filling in the center of each of the discs; be careful not to overfill the Gujiya and to keep the sides empty.
  • Carefully bring together both the edges and gently press the edges.
  • With a small Gujiya cutter, trim off the extra edges. It is very important to make sure that the edges are well sealed.
  • Prepare all the gujiyas in this way and arrange them on a plate and cover with a moist cloth and keep aside.
  • Heat oil in a small Kadhai to medium heat and deep fry the gujiyas till golden brown on both sides.
  • Remove the gujiyas from oil and dip them in the sugar syrup for around 30 seconds.
  • Remove and drain on kitchen towel. Serve Warm

Holi sugar coconut cookies

A cookie is a baked or cooked food that is typically small, flat and sweet. It usually contains flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts and many more.

Holi recipes
Holi sugar coconut cookies By Chef Manoj Rawat, Executive Chef, Hilton Garden Inn, Gurgaon Baani Square


  • Refined flour – 100gms 
  • Coconut (desiccated) – 100 Gms 
  • Salted butter – 100 Gms 
  • Sugar powder – 100gms
  • Custard powder – 10 Gms 
  • Toned milk – 25 ml
  • Edible food color – (blue, yellow, red, pink, green etc.)


  • Mix butter and sugar, till it completely dissolves. add milk
  • Add all other ingredients and form a thick mixture consistency. 
  • Make small rounds and place on a baking tray. 
  • Bake for around 20 min. at 150 degrees. 
  • Color them with the desired choice of colors with brunch and serve while playing Holi

Also Read: Rang Barse!! Celebrate Festivies With These Holi Events In Pune!

Thandai Mousse

How can Holi go without talking about Thandai? Include Thandai Mousse in your list of Holi recipes to try out and slurp, slurp and slurp!

Holi recipes
Thandai Mousse By Chef Vineet Bahuguna, Hilton Garden Inn, New Delhi/ Saket


  • Thandai Syrup-  50Ml
  • Agar-Agar-8Gms
  • Milk- 150Ml
  • Castor Sugar- 30Gms
  • Whipped Cream-  150Gms
  • Saffron- Few Strands


  • In a pan bring milk to boil add sugar & thandai syrup then mix it well & cook on a medium flame for 4- 5 mins.
  • Add the Agar-Agar powder to the mixture bring it to boil, stirring continuously.
  •  Remove from the flame and strain the mixture using a sieve.
  •  Let the mixture cool down and then fold in the whipped cream gently.
  • Pour equal quantities of the mixture into 2 individual bowls/glasses and refrigerate for 2 to 3 hours or till the mousse sets.
  • Garnish with some saffron strands (soaked in milk)/Strawberry etc. on top.
  • Serve Chilled.

Rang Birange Phool

Want to include a lil fanciness to your festive menu? Bring a colorul twist to your regular holi recipes with these Rang Birange Phool.

By Chef Manoj Rawat, Executive Chef, Hilton Garden Inn, Gurgaon Baani Square


  • Refined flour- 500gms
  • Beaten curd- 100 gms
  • Desi ghee- 100 gms
  • Baking powder- 1tspn. 
  • Ajwain- 10 gms
  • Food colour- 4 types 6-8 drops each 
  • Oil- for frying 
  • Warm Sugar syrup- for dipping 


  • Mix flour, ajwain, baking powder.  
  • Add in yogurt and mix well with soft hands, add desi ghee and rub well. (Not too hard) 
  • Add water in small quantities to form a soft but stiff dough. 
  • Divide into 5 equal parts.
  • Mix one color in each part and leave one as plain. 
  • Now roll out each dough ball thickly around 5mm thickness. Cut into circular shapes using round cutter around 3 inches diameter. 
  • Place one colored circle as a base and other colors on top covering around half the circle at the base. Repeat this for all colors.  Now roll out as cigar, applying water where necessary to stick. 
  • Cut into gol and open the sides to form like a flower. With different coloured petals. 
  • Fry in oil till nicely crisped and cooked. 
  • Dip in warm sugar syrup to get a thin coat of sweetness. 
  • Serve at room temperature with thandai or lassi.

So, which Holi recipes are you cooking?




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