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.
Thandai Kharvas
By Altamsh Patel, Executive Chef, Hilton Mumbai International Airport
| Ingredients: For the Thandai Masala | |
| Almonds (soaked and peeled) | 1/4 cup |
| Cashewnut | 1/4 cup |
| Melon seeds | 1/4 cup |
| Green cardamom | 4-5 pods |
| Black peppercorns | 1/2 tsp |
| Dried rose petals | 1 tbsp |
| Saffron strands | 1/2 tsp |
| Ingredients: For the Kharvas Mixture | |
| Colostrum (fresh) | 2 cups |
| Fresh cream | 1/2 cup |
| Condensed milk | 1/2 cup |
| Sugar | 1/4 cup |
| Vanilla extract | 1/2 tsp |
| Ingredients: For the Orange Infusion | |
| Orange | 1/2 tsp |
| Fresh orange juice | 1/4 cup |
| Sugar | 1 tbsp |
| Ingredients: Garnish | |
| Orange segments (peeled) | 1 tbsp |
| Saffron | Few strands |
| Crushed pistachios | 1/2 tsp |
- 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.
Thandai Kulfi
By Chef Pankaj Maity, Chef De partie, Taj Fort Aguada Resort and Spa, Goa
| Ingredients | |
| Full cream milk | 1.5 cups |
| Cornflour | 1.5 tsp |
| Sugar | 3 tbsp |
| Thandai masala powder | 1.5 tbsp |
| Almonds | 5 nos |
| Pistachios (Pista) | 5 nos |
| Saffron | A pinch |
- 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.
Puran Poli
By Chef Anshul Dhyani, Executive Chef- ITC Grand Central, Mumbai
| Ingredients: For the Dough | |
| Wheat flour | 1 cup |
| Butter or ghee | 1 tbsp |
| Salt | A pinch |
| Water (for making the dough, if necessary) |
| Ingredients: For Puran Filling | |
| Split chickpeas (chana dal) | One cup |
| Grated jaggery | 1/2 cup |
| Powdered cardamom | 1 tsp |
| Ghee | 1 tbsp |
| Nutmeg powder (optional) | 1 tsp |
- 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.
Gajrele Ki Gujiya
By Swapnadeep Mukherhjee, Executive Chef, The Metropolityan Hotel & Spa, New Delhi
| Ingredients: | |
| Ghee/Oil | To fry |
| For the cover | |
| Maida (all-purpose flour) | 500 gm |
| Oil/Ghee (melted) | 6 tbsp |
| For the filling | |
| Carrots | 1 kg |
| Khoya | 200 gm |
| Green cardamom powder | 1/2 tsp |
| Almonds (chopped) | 25 gm |
| Cashewnuts (chopped) | 25 gm |
| Raisins | 25 gm |
| Dried coconut (shredded) | 25 gm |
| Sugar | 100 gm |
- 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.
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