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Holi Recipe

Jalebi

by Chef
written by Chef

Jalebi is a crispy, juicy, and deep-fried Indian dessert soaked in sugar syrup. This spiral-shaped delicacy is a popular festive and street food enjoyed across India, especially during celebrations like Holi and Diwali. Served hot or at room temperature, it pairs perfectly with rabri or even a glass of warm milk.

Origin Jalebi

Jalebi has its roots in the Middle East, where it was known as “Zalabiya” before making its way to India. Over time, it became an integral part of Indian cuisine, with regional variations found in different states. Today, it is a must-have during festivals, weddings, and special occasions.

What I Love About This Recipe

Jalebi is a perfect blend of crispy and syrupy textures, making every bite irresistibly delicious. The golden spirals absorb just the right amount of sugar syrup, creating a burst of sweetness with every bite. I love how the batter ferments naturally, enhancing the flavor and giving it that signature tang. Whether paired with rabri or eaten on its own, it’s always a delightful treat. Plus, the fun of piping the batter into hot oil makes it a joy to prepare at home!

Also Read : Phirni Recipe

Jalebi
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Jalebi

Recipe by RecipeWikki
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

157

kcal

Ingredients

  • 1 cup all-purpose flour (maida)

  • 2 tablespoons cornflour

  • ½ teaspoon baking powder

  • 1 tablespoon yogurt

  • ¾ cup water (adjust as needed)

  • 1 teaspoon lemon juice

  • A pinch of saffron strands (optional, for color)

  • ½ teaspoon turmeric or yellow food color (optional)

  • 1 teaspoon ghee (for flavor)

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cardamom powder

  • A few saffron strands (optional)

  • 1 teaspoon rose water (optional)

  • 1 teaspoon lemon juice (prevents crystallization)

Directions

  • In a bowl, mix all-purpose flour, cornflour, baking powder, and yogurt.
  • Gradually add water while whisking to form a smooth, thick batter.
  • Add lemon juice, saffron strands, and turmeric for color. Mix well.
  • Cover and let the batter ferment for at least 8-12 hours or overnight.
  • In a pan, mix sugar and water, then heat over medium flame.
  • Stir until the sugar dissolves, then let it simmer until it reaches a one-string consistency.
  • Add cardamom powder, saffron strands, and rose water. Keep warm.
  • Heat oil or ghee in a flat pan over medium heat.
  • Pour the batter into a piping bag or squeeze bottle.
  • Pipe spirals directly into the hot oil and fry until golden brown and crisp.
  • Remove from the oil and immediately dip in warm sugar syrup for 30-40 seconds.
  • Take out and place on a serving plate.
  • Serve hot with rabri or enjoy as is.

Notes

  • Fermentation is key for a slightly tangy taste and crispy texture.
  • The batter should be thick enough to hold its shape when piped.
  • Keep the sugar syrup warm but not too hot while dipping the jalebis.
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Holi Recipe

Malpua Recipe (Holi Homemade Sweet)

by Chef
written by Chef

Malpua is a traditional Indian dessert that is crispy on the edges, soft in the center, and soaked in sugar syrup. This rich and flavorful dish is often made during festivals like Holi and Diwali, pairing beautifully with rabri (thickened sweet milk) for an indulgent treat.

Origin Malpua Recipe (Holi Homemade Sweet)

Malpua is one of India’s oldest sweets, believed to have originated in Odisha and Bihar. It is often offered as prasad in Jagannath Puri temple and holds cultural significance in various Indian states. The recipe has evolved over time, with different regions adding unique ingredients like coconut, banana, or khoya.

What I Love About This Recipe

Malpua is a nostalgic dish that brings back childhood memories of festive celebrations. The crispy yet soft texture, combined with aromatic flavors of fennel and cardamom, makes it absolutely irresistible. I love how versatile this dish is—you can make it with or without khoya, fry it in ghee for extra richness, or even add saffron for a royal touch. Pairing it with chilled rabri makes it even more divine. It’s easy to make at home with simple ingredients and doesn’t require any special equipment.

Also Read: Slow Cooker Chicken Enchilada Casserole

Malpua Recipe (Holi Homemade Sweet)
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Malpua Recipe (Holi Homemade Sweet)

Recipe by RecipeWikki
Servings

3

servings
Prep time

35

minutes
Cooking time

25

minutes
Calories

682

kcal

Ingredients

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cardamom powder

  • A few saffron strands (optional)

  • 1 teaspoon rose water (optional)

  • 1 cup all-purpose flour (maida)

  • ¼ cup semolina (sooji)

  • ½ cup khoya (optional, for richness)

  • ½ teaspoon fennel seeds (saunf), crushed

  • ½ teaspoon cardamom powder

  • 1 cup milk (adjust as needed for consistency)

  • 2 tablespoons sugar

  • 1 teaspoon baking powder

  • Ghee or oil (for frying)

Directions

  • In a mixing bowl, add all-purpose flour, semolina, khoya (if using), crushed fennel seeds, cardamom powder, and sugar.
  • Gradually pour in the milk, whisking continuously to avoid lumps.
  • Mix until you get a smooth, thick batter (similar to pancake batter). Adjust the milk quantity if needed.
  • Add baking powder and mix well. Cover the bowl and let the batter rest for at least 30 minutes.
  • In a saucepan, add sugar and water. Heat over medium flame and stir until the sugar dissolves completely.
  • Let the syrup simmer for 5-6 minutes until it reaches a slightly sticky consistency (one-string consistency).
  • Add cardamom powder, saffron strands, and rose water. Mix well and keep the syrup warm.
  • Heat ghee or oil in a shallow pan over medium-low heat.
  • Once the ghee is hot, pour a small ladleful of batter into the pan.
  • Let it spread naturally to form a small pancake shape.
  • Cook on medium-low heat until the edges turn golden brown.
  • Flip and fry the other side until evenly cooked.
  • Remove using a slotted spoon and drain excess ghee.
  • While the Malpua is still warm, dip it into the prepared sugar syrup for 1-2 minutes.
  • Ensure both sides are well coated with the syrup.
  • Remove and place on a serving plate.
  • Garnish with chopped nuts like almonds and pistachios.
  • Serve warm as is or with chilled rabri for a richer experience.

Notes

  • The batter consistency is crucial—too thick will result in dense Malpuas, while too thin will make them overly crispy.
  • Fry on medium-low heat for even cooking and a perfect golden-brown color.
  • Sugar syrup should be warm but not too thick; it should lightly coat the Malpuas.
  • Freshly made Malpuas taste the best, as they tend to soften over time.
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Holi Recipe

Gujiya Holi Sweet

by Chef
written by Chef

According to Gujiya Recipe, this traditional Indian sweet is a must-have during festivals like Holi and Diwali. Gujiya is a deep-fried pastry stuffed with a rich mixture of khoya (mawa), nuts, and cardamom, offering a crispy, golden exterior with a soft, sweet filling inside.

Origin of Gujiya Holi Sweet

Gujiya has been a part of Indian cuisine for centuries, with roots tracing back to North India, particularly Rajasthan and Uttar Pradesh. It is believed to have been inspired by the Turkish Baklava but developed its unique Indian identity over time. Traditionally made during Holi, Gujiya represents festivity, joy, and the sharing of sweets with loved ones.

What I Love About This Recipe

Gujiya is the ultimate festive treat—crispy on the outside, rich and flavorful on the inside. The sweet aroma of cardamom, khoya, and coconut makes it absolutely irresistible. I love how every region has its own variation, whether it’s baked for a healthier option, dipped in sugar syrup for extra sweetness, or filled with different nuts and dry fruits. Making Gujiya at home brings a sense of tradition and nostalgia, making festivals even more special.

Also Read : Instant Pot Roast with Potatoes and Carrots

Gujiya Holi Sweet
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Gujiya Holi Sweet

Recipe by RecipeWikki
Servings

6

servings
Prep time

1

hour 
Cooking time

2

hours 
Calories

250

kcal

Ingredients

  • 2 cups all-purpose flour (maida)

  • 4 tablespoons ghee (clarified butter)

  • ½ cup water (as needed)

  • 1 cup khoya (mawa), crumbled

  • ½ cup powdered sugar

  • ¼ cup desiccated coconut

  • ¼ cup chopped nuts (almonds, cashews, pistachios)

  • 1 teaspoon cardamom powder

  • 1 tablespoon raisins

  • 1 tablespoon chironji (optional)

  • Oil or ghee (for deep frying)

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cardamom powder

Directions

  • In a mixing bowl, combine flour and ghee. Rub the mixture until it resembles breadcrumbs.
  • Add water gradually and knead into a firm dough. Cover and let it rest for 30 minutes.
  • In a pan, roast crumbled khoya on low heat until it turns light golden. Let it cool.
  • Mix khoya with powdered sugar, desiccated coconut, nuts, cardamom powder, raisins, and chironji.
  • Divide the dough into small balls and roll them into thin circles.
  • Place 1-2 teaspoons of filling in the center, fold into a half-moon shape, and seal the edges using water or a fork.
  • Heat oil/ghee in a pan and deep-fry Gujiyas on medium heat until golden brown.
  • (Optional) To coat in sugar syrup, dissolve sugar in water, boil until slightly thickened, add cardamom powder, and dip fried Gujiyas for a glossy finish.
  • Let them cool and store in an airtight container.

Notes

  • For a healthier version, bake Gujiyas at 180°C (350°F) for 20-25 minutes.
  • Ensure the dough is firm; a soft dough may cause Gujiyas to break while frying.
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