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HomeLifestyleHoli 2025 recipes: From Puran Poli to Thandai Kulfi, you cannot miss these classic Holi party must-haves

Holi 2025 recipes: From Puran Poli to Thandai Kulfi, you cannot miss these classic Holi party must-haves

Holi 2025 party: Celebrate Holi with vibrant colours and these forever favourites. From the refreshing Thandai Kharvas to the creamy Thandai Kulfi, Puran Poli or the Gajrele ki Gujiya, here's your chance to indulge in festive delights.

March 11, 2025 / 06:01 IST
Easy recipes for Holi celebrations

Easy recipes for Holi celebrations

​​As we gear up to celebrate the joyful festival of colours, here is a selection of  interesting dishes shared by some of India's well-known chefs. From unique Thandai Kharvas to everone’s favourite, Thandai Kulfi and the heartwarming Puran Poli, not to forget the healthy Gajrele ki Gujiya, indulge in festive flavours and delight your guests at your truly memorable Holi party.

Easy Holi 2025 recipes: T​handai Kharvas Easy Holi 2025 dish recipes: T​handai Kharvas

T​handai Kharvas

By Altamsh Patel, Executive Chef, Hilton Mumbai International Airport

Ingredients: For the Thandai Masala
Almonds (soaked and peeled)1/4 cup
Cashewnut1/4 cup
Melon seeds1/4 cup
Green cardamom4-5 pods
Black peppercorns1/2 tsp
Dried rose petals1 tbsp
Saffron strands1/2 tsp
Ingredients: For the Kharvas Mixture
Colostrum (fresh)2 cups
Fresh cream1/2 cup
Condensed milk1/2 cup
Sugar1/4 cup
Vanilla extract1/2 tsp
Ingredients: For the Orange Infusion
Orange1/2 tsp
Fresh orange juice1/4 cup
Sugar1 tbsp
Ingredients: Garnish
Orange segments (peeled)1 tbsp
SaffronFew strands
Crushed pistachios1/2 tsp
Instructions:
  • Prepare the thandai masala: In a blender or mortar and pestle, combine almonds, cashews, melon seeds, cardamom, peppercorns, and rose petals. Grind to a coarse paste, adding a little milk or water as needed to form a smooth paste. Once blended, stir in the soaked saffron milk, mixing it well into the masala.
  • Prepare the orange infusion: In a small saucepan, combine orange zest, orange juice, and sugar (if using). Heat gently, allowing the mixture to reduce slightly. This will concentrate the orange flavour. Once done, strain and set aside.
  • Make the Kharvas mixture: In a large pan, combine the colostrum, cream, and condensed milk. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Add sugar and continue stirring until fully dissolved. Once the mixture is simmering, add the prepared Thandai masala paste and mix well.
  • Infuse the orange flavour: Stir the orange infusion into the milk and Thandai mixture, allowing the flavors to meld together. Continue to simmer for 5-7 minutes, ensuring everything is well combined.
  • Set the kharvas: Pour the mixture into small serving dishes or a shallow dish. Allow it to cool to room temperature, then refrigerate for at least 4 hours, or until set.
  • Garnish and serve: Once set, garnish the Thandai Kharvas with fresh orange segments, a few saffron strands, and crushed pistachios for added texture and flavour. Serve chilled, and enjoy the delicate blend of Thandai spices and the fresh, citrusy punch of orange.
Easy Holi 2025 dish recipes: Thandai Kulfi Easy Holi 2025 dish recipes: Thandai Kulfi

Thandai Kulfi

By Chef Pankaj Maity, Chef De partie, Taj Fort Aguada Resort and Spa, Goa

Ingredients
Full cream milk1.5 cups
Cornflour1.5 tsp
Sugar3 tbsp
Thandai masala powder1.5 tbsp
Almonds5 nos
Pistachios (Pista)5 nos
SaffronA pinch
Method:
  • Grind together sugar, almonds, pistachios, saffron, and cardamom into a slightly coarse mixture. Set aside.
  • Boil milk in a pan and simmer for 15 minutes until it reduces, stirring occasionally to prevent burning.
  • Add the ground nuts and sugar mixture to the milk. Add khoya and cook for a few more minutes until malai starts to form.
  • Scrape the sides and continue cooking until the mixture becomes thick and creamy. Cook until the mixture coats the ladle. Let it cool completely. Pour the mixture into kulfi molds. Insert ice cream sticks and freeze for 6–8 hours.
Easy Holi 2025 recipes: Puran Poli Easy Holi 2025 dish recipes: Puran Poli

Puran Poli

By Chef Anshul Dhyani, Executive Chef- ITC Grand Central, Mumbai

Ingredients: For the Dough
Wheat flour1 cup
Butter or ghee1 tbsp
SaltA pinch
Water (for making the dough, if necessary)
Ingredients: For Puran Filling
Split chickpeas (chana dal)One cup
Grated jaggery1/2 cup
Powdered cardamom1 tsp
Ghee1 tbsp
Nutmeg powder (optional)1 tsp
Method:
  • Get the filling (puran) ready: Clean the chana dal and simmer it until it's tender. After draining extra water, mash the dal. Add the mashed dal, cardamom powder, nutmeg powder, and jaggery to a pan with hot ghee. Reduce the heat and cook until the mixture thickens and dries up. Allow it to cool.
  • Get the dough ready: Combine salt, ghee, and wheat flour. To get a firm, smooth dough, add enough water. Let the dough rest for 15 to 20 minutes after covering it with a moist cloth. Put the Puran Poli together. Separate the filling and dough into equal parts. Roll each ball of dough into a tiny disc, put the filling in the middle, and then fold the dough over it. Roll the ball of filled dough into a level, flat circle. Prepare the Puran Poli with a little ghee, heat a griddle or tawa and fry the rolled-out Puran Poli on both sides till crisp and golden brown.
  • Serve: For extra taste, top with a dollop of ghee and serve hot.
  • Tip: To prevent spills during rolling, make sure the filling is dry and not too liquid. Furthermore, you can keep the Puran Poli fresh for up to two days by storing it in an airtight container.
Easy Holi 2025 recipe: Gajrela Ki Gujiya Easy Holi 2025 dish recipe: Gajrela Ki Gujiya

Gajrele Ki Gujiya

By Swapnadeep Mukherhjee, Executive Chef, The Metropolityan Hotel & Spa, New Delhi

Ingredients:
Ghee/OilTo fry
For the cover
Maida (all-purpose flour)500 gm
Oil/Ghee (melted)6 tbsp
For the filling
Carrots1 kg
Khoya200 gm
Green cardamom powder1/2 tsp
Almonds (chopped)25 gm
Cashewnuts (chopped)25 gm
Raisins25 gm
Dried coconut (shredded)25 gm
Sugar100 gm
Method:
  • Sieve the flour, add oil to it and mix with fingers. Add moisture and make a tight dough, cover with damp cloth and keep aside.
  • Wash, peel and grate carrots to sauté in ghee. Stir continuously to cook evenly. Add khoya in it. Add green cardamom powder, raisin and dry nuts and cook on slow flame
  • Cook till sticky consistency, add sugar if desired. Allow to cool
  • Divide the dough into small balls and roll each ball into 4 inches diameter pancakes
  • Fill the pancakes with the carrot filling, few chopped raisins and coconut shreds and seal it in half moon shape, twisting the edges inwards.
  • Repeat the same to rest of the dough and fry in medium heat. If your pan or kadai is not heavy then fry in medium-low heat. Fry till golden brown in colour
  • Place the fried gujiya on kitchen paper tissue. Fry all the prepared gujiyas in batches.
  • When cooled completely, store them in an air-tight box and serve to your friends and family.
  • Garnish: With shredded carrots, nuts or silver leaf/ gold leaf or as per your choice
  • Tip: Knead the dough tightly and firmly. If the dough is soft, the outer layer of gujiya will become soft. When the gujiya cools at room temperature, immediately store them in an air-tight container for a longer shelf life and refrigerate to avoid spoilage as the stuffing is made with milk solids. The oil has to be medium hot while frying gujiya. If the oil is cool, the gujiya outer cover will absorb oil making them soggy. They can break or fall apart while frying at a low temperature in the oil. If the oil is very hot, the outer part  will cook and get brown faster while the inside of the dough will be raw or undercooked.
Sharmila Chand is an author and freelance journalist, who writes on food, travel, holistic health and lifestyle.
first published: Mar 11, 2025 06:00 am

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