Try these Holi recipes at home to make your festivities complete!

Make your Holi foodilicious with these delicious Holi recipes by chefs and let your guests and dear ones eat until they can’t.

Holi is one of the most happening festivals and we love everything it brings with it. Be it the colourful gulals, foodie vibes, Gujiya, thandai, chaat, or other staple dishes, we love Holi for its flavour, too. And so here’s a list of some easy-to-make Holi recipes by chefs you shouldn’t miss out on. Keep reading to know more about these Holi recipes by chefs and decide what you’ll be making this Holi.

1. Bhang & Dal Ke Dahi Bhalle

Give a twist to your regular Dahi Bhallas and follow this interesting recipe of Bhang Dahi Bhalle by Michelin Plate Winner Chef Dayashankar Sharma of Heritage Dulwich, London.

Ingredient

Urad dal white100gms
Yellow moong dal100gms
Bhaang1 tsp
Green chilli5
saltas per taste
Oil for Frying200ml
Yoghurt400gms
Sugar15gms
Black saltto taste
Roasted Cumin Powder½ tsp
Red Chilli Powder½ tsp
Tamarind Chutney30ml
Coriander1tbsp

Method

Wash and soak white Urad dal and yellow moong dal for an hour. Soak bhang leaves for 10 minutes. Now strain all above and make a fine paste. Add salt and chopped green chilies and mix well. Now heat oil in a Kadai and deep fry the batter in the form of balls until they turn golden brown in colour. Prepare a yogurt mixture. Add sugar, salt, roasted cumin powder, black salt and mix well.

Soak the dal balls in lukewarm water until soft. Remove Bhalla from water squeeze out excess water and add to yogurt mixture. Keep aside for 10 minutes. Serve chilled garnish with roasted cumin powder, tamarind chutney, red chilli powder, and chopped coriander.

2. Mungode ki chaat

Mungode ki chaat is a specialty from Vrindavan famous for its lath-mar Holi and tastes nothing but delicious. Try this recipe by Chef Aditya Fatepuria of Sattvam Restaurant, Bangalore who has over 2100 documented Sattvic recipes to his credit.

Ingredients

For Mungode
Moong Dal

200 gm
Green Chillies1
Ginger25 gms
Hing1/8 tsp
Fennel Seeds1/2 tsp
Coriander1/2 a bunch
SaltTo taste
Whole red chilly1
For Mint Chutney
Mint leaves

1/2 a bunch
Coriander leaves1/2 a bunch
Lemon1
Black SaltTo taste
Hing1/8 tsp
Jeera1 tsp
Ginger250 gms
For Sweet Chutney
Tamarind Pulp

1/2 cup
Sugar1 cup
Black salt1/4 tsp
Black Pepper1/4 tsp
Beaten curd, Sev, red chili powderGarnishing
Jeera1/2 tsp

Method

Wash and soak the moong dal for 2-3 hours. Grind to a coarse paste with other ingredients. Pour small dumplings in hot oil and deep fry them until golden brown. Now keep them aside. Grind all the ingredients of mint chutney together with enough water to make a smooth chutney. Adjust seasoning and keep aside. Add tamarind pulp to a heated pan with the same quantity of water, once it starts boiling add sugar, and reduce the flame.

Add other ingredients of sweet chutney, you can also add jaggery instead of sugar. Now allow it to cool down. Assemble the mongoda’s in serving dish, pour smooth beaten curd over it, then mint chutney, Now add sweet chutney, sprinkle jeera powder, chili powder, and salt. Garnish with sev and chopped coriander leaves and serve.

3. Rose Thandai 

Give a pink twist to your Thandai glass and make this oh-so-gorgeous rose Thandai at home this festive season. Follow this quick recipe by Chef Prakash Joshi of Kynd Cafe and Bar, Pune to quench your thirst.

 holi recipes by chefs

Ingredients

Almonds  1/3 cup
Cashew nuts 2 tbsps
Rose syrup   2 tbsps
Melon seeds 2 tbsps
Fennel seeds2 tbsps
Green Cardamom 5
Black peppercorns3/4 tsp
Sugar8 tbsps
Milk1 1/2 liter
Water 3/4 cup
Vodka45 ml

Method

Roast spices lightly in a pan. Soak all ingredients except milk, rose syrup, and vodka in water, enough to cover them. Set it aside for 2-4 hours. Afterward, grind them into a fine paste and add it to milk.  Shake vodka and ice and mix it well with the mixture. Strain this liquid through a muslin cloth. Garnish with rose petals and saffron, and serve chilled.

4. Thandai Cheesecake

Chef Radhika Jalan, Owner & Founder of La Macario Cafe, Kolkata wanted to create a unique flavour with Thandai and dessert together. And, so she came up with the idea of Thandai Cheesecake along with lots of nuts like Almonds and Pistachios. Make it and enjoy a hearty dessert at home.

 holi recipes by chefs

Ingredients

Cream Cheese500 gms
Mascarpone350 gms
Sugar100 gms
Egg1
Saffron dissolved in warm milk1 tsp
Thandai paste3 tbsp
Roasted AlmondsGarnishing
PistachiosGarnishing
Graham Biscuit crumbs1 cup
Unsalted Butter2 tbsp

Method

In a bowl mix butter & Graham biscuit crumbs. In a separate bowl mix together Mascarpone, cream cheese & sugar. Whip them until they melt together. Now add egg to this mixture and make it fluffy. Now add Thandai paste and saffron liquid along with almonds and pistachios. Set the biscuit mixture then add the batter to the mould. Preheat oven to 170 degrees and bake for 30 mins. After baking let it cool down for 3-4 hours in the fridge! Top it up at the end with Almonds & Pistachios and serve.

5. Thandai and Ricotta Roll

This fusion recipe of Thandai and Ricotta Roll by Chef Debanshu Mondal of Zobet, Kolkata is a must-try for all right reasons. It’s sweet, has a soft flavourful filling, and is perfect for those who love meetha. Make this one of the best Holi recipes by chefs and catch them saying WOW.

 holi recipes by chefs

Ingredients

For batter
all-purpose flour

2 cups
Banana (large) 6
Water1/2 cup
Sugar1/2 cup
Fennel seed1 tbsp
Cardamom powder1/2 tbsp
Thandai1 tsp
For sugar syrup
Sugar

2 cups
Water2 cups
Saffron
Thandai1/2 tsp
For Garnishing
Saffron
Almond slices
Almond slices
Stuffing
Ricotta
Thandai
Honey
Cardamom powder

Method

Add flour, banana pieces, sugar, fennel seeds, thandai, some water and cardamom powder in a large bowl. Mash it well with a wooden spoon making sure it’s not very watery.The banana batter should be smooth and lump-free. To make it fluffy, you can add little baking soda into it. Keep aside for 20 minutes. Once you have prepared the batter, you should ensure that the consistency is medium to thick.

If the batter is too thin, it might not form a round shape. If you have trouble achieving this consistency, add additional flour or water to the batter until you get the right thickness. Boil sugar and water in a saucepan at low-medium heat, add crushed cardamom and tiny saffron threads, and Thandai powder. Simmer for 20 minutes or until it reaches a sticky and syrupy consistency or stir constantly to ensure that the sugar dissolves completely. Once the sugar syrup has reached the desired consistency, remove it from the heat and let it cool slightly.

Heat oil in a frying pan at low-medium heat. Now take out the small amount of banana batter, drop it into the hot oil, and cook the batter for 6 to 8 minutes at low-medium heat. When it seems golden in colour, it is cooked well, then remove them from the oil, and dip them into sugar syrup for a couple of minutes. Then well-coat rolls with sugar syrup, and keep aside for 10 minutes to warm or cool. You can serve it hot, warm, or cold. For stuffing, we added ricotta, saffron, Thandai, and yogurt. Transfer rolls into a serving plate. Pour a spoon of syrup over into it, and garnish with a bit of saffron and almond slices.

6. Sooji Ka Halwa

Nothing beats a warm bowl of soft and melt-in-mouth Sooji ka halwa and so here’s one quick recipe of the same by Chef Vikram Ganpule of Mutton Curry Butter Chicken (MC BC), Gurugram.

Ingredients

sooji250 gm
saffron250 gm+50 gm to brown dry fruits
ghee250 gm
sugar5 gm
green cardamom pods crushed roughly4-5
cashew broken100 gm
almond cut into half with skin50 gm
pistachio 50 gm
milk full cream312 gms
water312 gms

Method

Warm milk and water(do not boil-should be lukewarm). Now gently brown dry fruits in warm ghee and set them aside. Crush saffron and add a couple of drops of warm water-set aside. Next, melt ghee-add sooji and saute on low medium heat till sooji turns brown and emits a fragrant roasted smell now add milk & water and stir until incorporated cover with a lid -turn the gas low and let it cook for about 1 minute and a half to 2 minutes. Now add sugar and green cardamom pods and stir till they dissolves-repeat the process of covering with a lid and cook for 1 minute add dry fruit, saffron mix well. Serve warm
ripe hand mashed banana can also be added as an option-add the banana when sooji is just roasted then add milk and water.

We hope these Holi recipes by chefs were useful and you’ll give them a try 🙂

Also Read: Try these quick dessert recipes by The Crazy Indian Chef, and satiate your sweet tooth cravings!

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