Holi, the festival of colours, is also called Phaguwa in Bihar and Dol Purnima in West Bengal, an occasion where we come together, an evening prior to Holika Dahan- burning off the evil over the goodness and taking blessings of the almighty friends and families play with colour and water the following morning, dressed usually in white outfits. Holi also resembles love, unity, integrity and compassion for each other; it is one of the most colourful festivals of India.
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Food and flavours are indeed a part of any such celebration and with Holi, we also enter into the spring or summer season in India and the harvest of the winter crop as well. Some of the most popular foods prepared on Holi include Chawal ki Kheer, Ghevar, Batashe ka Meetha, Sindhi Tosha & Gheeyar, Gujiyas, Burfis, Chaats, Namakpara, Mathhri, Lavang Latika & not to forget Thandai the refreshing drink besides many other temptations!
Wishing all our readers a very Happy Holi!
Recipe-1] RANG BIRANGI DAL KACHORI CHAAT
| Ingredients | Method |
| For the Dal Kachories: Yellow moong dal- 1 cup Green chilies- 2-3 chop Ginger-1 tbsp. chop Curry leaves- 10-12 no Hing- 1 pinch Coriander leaves- 2 tbsp. chop Salt to taste Jeera- 1 tsp Pinch of cooking soda Oil- to fry the Kachories For assembling the chaat: Sweet ginger jaggery chutney- ¼ cup Imli chutney-1/4 cup Beaten sweet curds- 2 cups Roasted cumin powder-1/2 tsp Mint and coriander leaves- 2 tbsp. Red chili powder- ½ tsp Green mint coriander chutney- a2-3 tbsp. Fresh anardana- ¼ cup | 1. Wash and soak the yellow moong dal for 2 hours in water. 2. Drain and add it to a mixer jar and add ginger, chili, jeera and grind it well without using too much water. 3. Remove into a bowl, beat well with a hand, add soda bi carb and other ingredients mix well, heat oil in a kadai and drop small 1 tsp full mixture of the dal into the oil and fry the Dal Kachories on a medium flame until done, light golden colour, remove on a kitchen paper drain excess oil. Keep aside. 4. Beat the curd well using sugar, in a setting dish place little curd at the base, place the fried Kachories, some people soak it in hot water, squeeze and then add it to the curd, I prefer it a little crunchy with the curd. Also, add the other toppings one by one and make it a nice colorful chaat recipe. Chill and serve for Holi lunch or dinner. |
Recipe-2] NARIYAL AUR KAJU KI BURFI
| Ingredients | Method |
| Ghee- ¼ cup Milk- ¾ cup Milk powder-1 cup Desiccated coconut- 1 cup Sugar- ¼ cup Green elaichi powder- ½ tsp Cashews chop- 2-3 tbsp. | 1. Using a thick-bottomed pan, add ghee to it and allow to melt. Add in the milk and warm, add sugar to taste, mix well. 2. Add milk powder to the pan and keep stirring on a low flame until it thickens and starts to leave the sides of the pan. 3. Add in the coconut and fold it in well. Continue cooking it together for another 1 minute. 4. Remove from the flame, and pour this mixture onto a greased thali and evenly spread the burfi mixture using a flat spoon. Add chopped cashews on top or any nuts of your choice. 5. Allow to set in the fridge for around 45 mins. Cut out into fancy shapes and serve. |
Recipe 3] KESARI PEDHA MSTKALANDAR
| Ingredients | Method |
| Mava- 300gms Sugar- ½ cup Milk- 2 -3 tbsp. Elaichi powder- ¼ tsp Saffron- ¼ tsp kesar Assorted chopped nuts of your choice- pista, cashews, badam- 2 tbsp. | 1. Mix together the kesar into the warm milk, mix it well and keep aside for 20 mins. 2. Heat mava in a non-stick pan for 6-8 mins on a low flame, stir well. 3. Add in the sugar to the mava and blend it well. Cook it for 2 mins. Once the mava starts binding up well, leaving the sides, turn off the flame, add in the saffron milk and elaichi powder. 4. Allow the pedha mixture to cool down for 10-12 mins, and knead it well to remove any lumps. Smoothness is required. Add a little ghee 1 tsp or so to add a nice shine to it. 5. Turn the mixture into a log or cylindrical shape and cut into even-sized pieces, roll out into small balls and make a small dent in the centre. Add some nuts of your choice, set them in a tray, chill for 1 hour and serve. |
Recipe- 4] CHAWAL AUR KHAJOOR KI KHEER
| Ingredients | Method |
| Cooked boiled white rice- 1 cup Milk- 750ml Sugar to taste, if using dates reduce or avoid sugar Dates- 6-8 seedless and chopped Green elaichi powder-1/4 tsp Chopped nuts of your choice- 2 tbsp Ghee-1 tsp. | 1. Warm the milk in a thick-bottomed pan, add sugar/puree of dates or chopped dates, mix well, and cook for 10-12 mins. 2. Keep stirring constantly, add in the rice and cook for 15-20 mins on a low flame, add in the elaichi powder and ghee. 3. Some people also use condensed milk to make it richer and sweeter, while some also add mava into it for texture and richness. 4. Once the kheer gets sweet and a proper texture is achieved, turn off the flame, pour into a serving dish, garnish with chopped assorted nuts and allow to chill or serve warm. |
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