Savouries and Sweets must try this Holi

Savouries and Sweets must try this Holi

Here is a list of impressive Holi recipes one can make for your lunch spread.

Brighten up the colors this Holi with an array of traditional delicacies that are relished on this festival making the occasion even more enjoyable. Here are selected Holi Recipes to help you celebrate the festival to the hilt by Executive Chef Avinash Kumar, Novotel Imagica Khopoli.







Holi Recipes

Chocolate prunes Gujiyas

For Gujiya Pastry


Refined flour 300 gm

Ghee 100 gm

water 100 ml

salt 3 gm

For Gujiya Stuffing

Dark chocolate 60 gm

Prunes 60 gm

Mawa 80 gm

Sugar 80 gm

Cardamom a pinch


  • First, make dough from refined flour, ghee and water. Knead the dough nicely and keep it a side for 30 minutes.
  • Now make the stuffing for Gujiya by cooking Mawa on slow heat, add chopped prunes, sugar and cardamom and at last put dark chocolate.
  • Now take the log of the dough, divide it into equal parts, and make small ball out of it and keep under moistened cloth, which will avoid drying.
  • Now roll each ball with the help of rolling pin and with your fingertips apply water on the circumference of the rolled dough ball.
  • Put one spoon of stuffing and press gently both side edges so that it is sealed properly so that the stuffing does not come out while frying.
  • However, it is best to make pleated edges as the stuffing gets sealed well and the Gujiya looks visually appealing. Just keep on folding and twisting the edges till the end.
  • Now deep fry all the Gujiyas to golden brown colour and serve hot.




Almonds   60 gm

Pistachios  40 gm

Poppy seeds  30 gm

Dried rose petal  10 gm

Fennel seeds 10 gm

Melon seeds 30 gm

Black pepper  5 gm

Cardamom  5 gm

Saffron 3 gm

Sugar 50 gm

Milk 300 ml


  • Soak almonds, pistachios, poppy seeds, fennels seeds, melon seeds and cardamom in warm water.
  • Make a smooth paste of all soaked ingredients. Now add this paste with chilled milk and adjust the consistency and sweetness by adding sugar.
  • Garnish it with dried rose petals, chopped pistachios and chopped almond. Serve chilled.


Dahi Bhalla


White Urad dal 120 gm

Moong dal 20 gm

Cumin seeds 10 gm

Asafoetida 5 gm

Salt               to taste

Red chilli powder 5 gm

Cumin powder     5 gm

Green chillies 3 No

Ginger 10 gm

Black salt to taste

Fresh Coriander leaves 50 gm

Pomegranate arils  20 gm

Mint 40 gm

Chaat masala 5 gm

Tamarind 50 gm

Lemon juice 10 ml

Jaggery 20 gm

Curd 150 gm

Oil 250 ml


  • First, rinse the white urad dal and moong dal and soak it for 4- 5 hours. Now, grind the dal in the grinder, add cumin seeds, ginger and asafoetida.  Add water accordingly. Now make a fluffy and smooth batter.
  • Next, make wadas and deep-fry it until it turns golden in color, after that soak them in water for about 25- 30 minutes. Now remove excess water from the wadas by pressing it gently.
  • Take chilled curd and beat it until smooth, now gently put the wadas in it. Make green chutney and tamarind chutney.
  • To make individual portion of dahi bhalla, place dahi wada in a plate then add more curd if required, put green chutney, tamarind chutney and pomegranate arils. Sprinkle some red chilli powder, roasted cumin powder and fine chopped fresh coriander. Finally garnish with fine sev and serve.

Golgappa (Pani Puri)


Water                     300ml

Tamarind               50gm

Mint leaves            50gm

Cumin powder 5gm

fennel seeds         4gm

Amchoor powder   3gm

lemon juice              10ml

Chaat masala           3gm

black salt                  2gm

semolina     50 gm

Refined flour     100 gm

Soda 3 gm

Salt 2 gm

Fresh Coriander  50 gm

Ginger 20 gm

Green chilli 5 gm

Onion 80 gm

Golgappa stuffing

Kabuli chana 10 gm

Potatoes 20 gm

Chaat masala  4 gm

Moong dal sprout  10 gm

Pomegranate    10 gm


  • Make dough of refined flour, semolina, salt and soda; keep the dough for resting for about 15 minutes. Roll it and cut into circles and deep fry it or buy readymade puris from the market.
  • Soak some tamarind, make pulp out of it, and mix it with the ginger, black salt and jaggery. Add water till desired consistency.
  • Grind mint leaves, coriander, green chilli, amchoor powder black salt and cumin powder and make a paste add water until desired consistency.
  • Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt and make the stuffing for poori.
  • Make sprout and Kabuli chana chat by mixing chaat masala and chopped onion and fresh coriander.
  • Assemble the pani poori stuffed it with the desired stuffing and pour pani on the poori and serve.


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