Recipe - 5 Sweet Dishes to Make on Holi Celebration

With Holi just around the corner, it's time to get excited about all the fun and delicious treats coming our way! This festival is all about celebrating with friends and family, and one of the best parts is definitely the yummy food. Holi has its own special connection with sweets, and there's something magical about sharing these delightful treats with loved ones.

So, let's talk about some mouthwatering sweet dishes that you can whip up for your Holi celebrations. Whether you're into traditional goodies or like to get creative in the kitchen, there's a little something for everyone:

# Gujiya: The Iconic Holi Sweet

Ingredients

2 cups all-purpose flour (maida)
1/4 cup ghee (clarified butter)
1 cup khoya (mawa)
1/2 cup powdered sugar
1/4 cup chopped nuts (almonds, cashews, pistachios)
1/4 cup desiccated coconut
Oil for frying

Method

- In a mixing bowl, combine the flour and ghee. Knead into a firm dough using water as needed. Cover and let it rest for 30 minutes.

- In a separate bowl, crumble the khoya and mix it with powdered sugar, chopped nuts, and desiccated coconut to form the filling.

- Divide the dough into small balls and roll each ball into a small circle.

- Place a spoonful of the khoya filling in the center of each circle. Fold the circle over to form a semicircle and seal the edges using a fork or your fingers.

- Heat oil in a deep pan and fry the gujiyas until golden brown and crisp.

- Drain excess oil and let them cool. Dust with powdered sugar before serving.

# Thandai Kulfi: A Refreshing Twist

Ingredients

1 liter full-fat milk
1/2 cup sugar
1/4 cup chopped nuts (almonds, pistachios)
2 tablespoons Thandai powder
A pinch of saffron strands
1 tablespoon rose water

Method

- In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer until it reduces to half, stirring occasionally.

- Add sugar, chopped nuts, Thandai powder, and saffron strands to the milk. Continue to simmer for another 5-10 minutes.

- Remove from heat and let the mixture cool to room temperature. Stir in the rose water.

- Pour the mixture into Kulfi molds or any other container and freeze until set.

- Once set, remove from the molds, garnish with chopped nuts, and serve chilled.

# Malpua: Crispy Pancakes of Joy

Ingredients

1 cup all-purpose flour (maida)
1/2 cup semolina (sooji)
1 cup milk
1/2 cup sugar
A pinch of saffron strands
1/4 teaspoon cardamom powder
Oil for frying

Method

- In a bowl, mix all-purpose flour, semolina, milk, sugar, saffron strands, and cardamom powder to form a smooth batter. Let it rest for 30 minutes.

- Heat oil in a shallow pan. Pour a ladleful of batter into the pan to form a small pancake.

- Fry until golden brown on both sides. Remove from the pan and drain excess oil on a paper towel.

- Serve warm, drizzled with syrup or garnished with chopped nuts.

# Rasgulla: Spongy Balls of Happiness

Ingredients

1 liter full-fat milk
1/4 cup lemon juice
1 cup sugar
4 cups water
2-3 cardamom pods (optional)
A few drops of rose water (optional)

Method

- In a large pan, bring the milk to a boil. Turn off the heat and gradually add lemon juice while stirring until the milk curdles.

- Strain the curdled milk through a muslin cloth to separate the whey from the cheese (chenna).

-Rinse the chenna under cold water to remove the sourness of lemon.

- Squeeze out excess water from the chenna and knead it into a smooth dough.

- Divide the dough into small balls and set aside.

- In another pot, bring sugar, water, and cardamom pods to a boil to make the syrup.

- Gently drop the chenna balls into the boiling syrup. Cover and cook for 15-20 minutes until they double in size and become spongy.

- Remove from heat and let them cool in the syrup. Optionally, add a few drops of rose water for flavor.

- Serve chilled.

# Coconut Barfi: A Taste of Tropical Bliss

Ingredients

2 cups grated coconut
1 cup condensed milk
1/2 cup sugar
1/4 teaspoon cardamom powder
Chopped pistachios or almonds for garnish

Method

- Heat a non-stick pan and add grated coconut, condensed milk, sugar, and cardamom powder.

- Cook on medium heat, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.

- Transfer the mixture to a greased plate and spread it evenly.

- Sprinkle chopped pistachios or almonds on top and press gently.

- Let it cool and set for a few hours. Cut into squares or diamonds and serve.