Holi Special Archives - RecipeWikki

Name: Lentil Dumplings in Yogurt (Dahi Bhalla)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 1 cup urad dal (split black gram), soaked for 6-8 hours; ¼ cup moong dal (optional, for extra softness); 1 teaspoon ginger, grated; 1 green chili, finely chopped; ½ teaspoon cumin seeds; Salt to taste; Oil (for deep frying); 2 cups thick yogurt, whisked; ½ teaspoon roasted cumin powder; ½ teaspoon chaat masala; Salt to taste; 1 teaspoon sugar (optional, for mild sweetness); ½ cup tamarind chutney; ½ cup green chutney; ½ teaspoon red chili powder; ½ teaspoon black salt; ¼ cup pomegranate seeds (optional); 2 tablespoons sev (optional, for crunch); Fresh coriander leaves, chopped

Lentil Dumplings in Yogurt (Dahi Bhalla)

Chef — Mon, 02 Dec 2024 09:03:11 +0000

Dahi Bhalla is a popular North Indian street food dish made of soft, fluffy lentil dumplings soaked in creamy yogurt and topped with tangy chutneys and aromatic spices. This delicious snack is a staple during festivals like Holi and Diwali and is often served as part of chaat platters.

Origin Dahi Bhalla

Dahi Bhalla has its roots in North India, particularly in Delhi and Punjab, where it is a beloved street food and festive dish. Traditionally, the lentil dumplings are deep-fried and then soaked in water before being layered with spiced yogurt and chutneys. Over time, variations have emerged, including additions like pomegranate seeds and sev.

What I Love About This Recipe

The combination of soft lentil dumplings with chilled yogurt makes this dish incredibly refreshing. The sweet and tangy tamarind chutney, along with spicy green chutney, adds layers of flavor. I love how the dumplings absorb the yogurt, becoming melt-in-the-mouth soft. It’s a dish that’s perfect for festive gatherings, offering a balance of textures and flavors in every bite. Plus, it’s a great make-ahead recipe!

Also Read : Chef John’s Roman-Style Chicken

Lentil Dumplings in Yogurt (Dahi Bhalla)

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

1 cup urad dal (split black gram), soaked for 6-8 hours
¼ cup moong dal (optional, for extra softness)
1 teaspoon ginger, grated
1 green chili, finely chopped
½ teaspoon cumin seeds
Salt to taste
Oil (for deep frying)
2 cups thick yogurt, whisked
½ teaspoon roasted cumin powder
½ teaspoon chaat masala
Salt to taste
1 teaspoon sugar (optional, for mild sweetness)
½ cup tamarind chutney
½ cup green chutney
½ teaspoon red chili powder
½ teaspoon black salt
¼ cup pomegranate seeds (optional)
2 tablespoons sev (optional, for crunch)
Fresh coriander leaves, chopped

Directions

Drain the soaked urad dal and moong dal, then grind into a smooth paste using minimal water.
Add ginger, green chili, cumin seeds, and salt. Mix well.
Whisk the batter until light and fluffy (this helps make the dumplings airy).
Heat oil in a deep pan over medium heat.
Wet your hands and drop spoonfuls of batter into the hot oil.
Fry until golden brown, turning occasionally for even cooking.
Remove and drain excess oil on paper towels.
Soak the fried bhallas in warm water for 15-20 minutes until they soften.
Gently squeeze out excess water without breaking them.
Whisk the yogurt until smooth and add roasted cumin powder, chaat masala, salt, and sugar.
Place the squeezed bhallas in a serving dish and pour the seasoned yogurt over them.
Drizzle tamarind and green chutney over the yogurt.
Sprinkle red chili powder, black salt, and more roasted cumin powder.
Garnish with pomegranate seeds, sev, and fresh coriander leaves.
Serve chilled and enjoy!

Notes

Whisking the lentil batter is key to making soft and fluffy bhallas.
Always soak the fried dumplings before adding them to yogurt to achieve the right texture.
The yogurt should be thick but pourable—adjust with a little water if needed.
Make-ahead tip: Fry and store bhallas in an airtight container; soak and assemble before serving

The post Lentil Dumplings in Yogurt (Dahi Bhalla) appeared first on RecipeWikki.

Jalebi

Chef — Sun, 01 Dec 2024 15:43:07 +0000

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!

Jalebi

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

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.

The post Jalebi appeared first on RecipeWikki.

Holi Traditional Puranpoli

Chef — Sun, 01 Dec 2024 05:46:28 +0000

Puranpoli is a beloved Maharashtrian sweet flatbread stuffed with a flavorful mixture of chana dal (split Bengal gram), jaggery, and aromatic spices. This soft, slightly crispy delicacy is a staple during Holi, Gudi Padwa, and other festive occasions, best enjoyed with a generous drizzle of ghee.

Origin Holi Special Traditional Puranpoli

Puranpoli has its roots in Maharashtra but is also popular in Karnataka, Gujarat, and Andhra Pradesh, where it goes by different names like Obbattu or Bobbatlu. Traditionally prepared during festive seasons, its rich, sweet filling and soft texture make it an irresistible treat. To explore more about Maharashtrian cuisine.

What I Love About This Recipe

Puranpoli is more than just a dish—it’s a nostalgic reminder of family gatherings and festive traditions. The balance of sweet, spiced filling with the soft, slightly crispy outer layer makes it a comfort food like no other. I love how versatile it is—you can adjust the sweetness, add nutmeg for a unique twist, or even pair it with milk or katachi amti (spiced dal water). The aroma of cardamom and jaggery while making Puranpoli fills the house with festive vibes. Plus, it tastes even better the next day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Holi Traditional Puranpoli

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

305

kcal

Ingredients

1 cup chana dal (split Bengal gram)
1 cup jaggery (grated)
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder (optional)
1 tablespoon ghee
2 cups whole wheat flour
¼ cup all-purpose flour (optional, for softness)
¼ teaspoon turmeric powder
2 tablespoons oil or ghee
Water (as needed, for kneading)
Ghee (for roasting)

Directions

Rinse the chana dal thoroughly and soak it for 30 minutes.
Cook the dal in a pressure cooker with enough water until soft but not mushy. Drain excess water and mash well.
In a pan, heat 1 tablespoon ghee and add the mashed dal.
Add grated jaggery and cook on low flame, stirring continuously.
Once the mixture thickens and leaves the sides of the pan, add cardamom and nutmeg powder. Mix well and let it cool.
In a bowl, mix whole wheat flour, all-purpose flour, turmeric powder, and oil.
Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
Take a small portion of the dough and roll it into a small circle.
Place a spoonful of the puran (stuffing) in the center, fold the edges over, and seal.
Roll gently into a thin, round shape, using flour to prevent sticking.
Heat a tawa (griddle) and cook the Puranpoli on medium flame until golden brown spots appear.
Flip and cook the other side, applying ghee for a rich flavor.
Remove from the pan and serve warm with more ghee, milk, or katachi amti.

Notes

Make sure the puran filling is dry enough to roll easily; if too soft, cook for a few more minutes.
The dough should be soft and well-rested to prevent cracking while rolling.
Use ghee generously for authentic flavor and richness.
Leftover Puranpoli stays fresh for a couple of days and tastes even better when reheated.

The post Holi Traditional Puranpoli appeared first on RecipeWikki.

Phirni Recipe

Chef — Sun, 01 Dec 2024 02:56:11 +0000

Phirni is a classic North Indian rice pudding made with ground rice, milk, sugar, and aromatic flavorings like cardamom and saffron. This creamy and rich dessert is traditionally served chilled in clay pots, making it a perfect sweet treat for festivals like Eid and Diwali.

Origin

Phirni has its roots in Persian and Mughal cuisine and was introduced to India centuries ago. It became a royal delicacy enjoyed in Mughal courts and gradually spread across the Indian subcontinent. Today, different regions have their own variations, incorporating ingredients like rose water, pistachios, or even fruits.

What I Love About This Recipe

Phirni is an incredibly simple yet luxurious dessert that brings back memories of festive celebrations. The combination of creamy texture with the mild crunch of ground rice makes it unique. I love how easy it is to customize—whether adding saffron for a richer taste, using jaggery instead of sugar, or infusing it with rose water for a floral touch. Serving it in traditional clay pots enhances the flavor and makes it extra special. The best part? It gets better as it chills, making it a great make-ahead dessert.

Also Read : Instant Pot Roast with Potatoes and Carrots

Phirni Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

157

kcal

Ingredients

¼ cup basmati rice (soaked for 30 minutes)
4 cups full-fat milk
½ cup sugar (adjust as per taste)
½ teaspoon cardamom powder
A few saffron strands (optional)
1 teaspoon rose water (optional)
2 tablespoons chopped almonds and pistachios (for garnish)

Directions

Rinse the soaked basmati rice and drain the water.
Grind the rice into a coarse paste using a few tablespoons of milk. Keep aside.
In a heavy-bottomed pan, heat the milk on medium flame. Stir occasionally to prevent burning.
Once the milk starts to boil, lower the flame and add the ground rice paste.
Stir continuously to avoid lumps and let it cook for 10-15 minutes until the mixture thickens.
Add sugar and mix well until it dissolves completely.
Stir in cardamom powder, saffron strands, and rose water.
Cook for another 2-3 minutes until everything is well incorporated.
Turn off the heat and let the Phirni cool slightly.
Pour into clay pots or serving bowls and allow it to set in the refrigerator for at least 2 hours.
Garnish with chopped almonds and pistachios before serving.
Serve chilled for the best taste and texture.

Notes

Stir continuously while cooking to prevent lumps and ensure a creamy consistency.
Clay pots enhance the flavor and absorb excess moisture, making the Phirni even richer.
For a healthier version, replace sugar with jaggery or coconut sugar.

The post Phirni Recipe appeared first on RecipeWikki.

Malpua Recipe (Holi Homemade Sweet)

Chef — Sat, 30 Nov 2024 06:03:33 +0000

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)

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

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.

The post Malpua Recipe (Holi Homemade Sweet) appeared first on RecipeWikki.

Gujiya Holi Sweet

Chef — Fri, 29 Nov 2024 22:49:06 +0000

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

Recipe by RecipeWikki

Servings

servings

Prep time

hour

Cooking time

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.

The post Gujiya Holi Sweet appeared first on RecipeWikki.

Thandai Recipe ( Holi Drink)

Chef — Fri, 29 Nov 2024 10:53:37 +0000

Thandai is a classic Indian spiced Milk beverage, traditionally enjoyed during Holi and Maha Shivratri. This cooling and aromatic drink is made with a mix of nuts, seeds, and fragrant spices, blended into creamy milk. It’s not just refreshing but also packed with health benefits. According to NDTV Food, Thandai helps cool the body and aids digestion, making it a perfect drink for Indian summers.

Origin Thandai Recipe (Traditional Holi Drink)

Thandai has its roots in North India, especially in Uttar Pradesh and Rajasthan, where it has been consumed for centuries during festivals. This traditional drink is often associated with Holi, the festival of colors, and is sometimes infused with bhang (a cannabis preparation) for a celebratory twist. Historically, it was offered to warriors and saints for its cooling and rejuvenating properties. Read more about Holi traditions on India Today.

What I Love About This Recipe

Thandai is a perfect combination of rich flavors and refreshing coolness. I love how the almonds and cashews add a creamy texture, while the fennel and cardamom bring a unique depth of flavor. The saffron and rose water give it a luxurious touch, making it feel festive and special. Plus, it’s a super customizable drink—you can make it dairy-free, add extra sweetness, or even turn it into a delicious Thandai-flavored dessert!

Also Read : Chef John’s Roman-Style Chicken

Thandai Recipe (Traditional Holi Drink)

Recipe by RecipeWikki

Servings

servings

Prep time

hour

Cooking time

hours

Calories

260

kcal

Ingredients

3 cups full-fat milk (or almond milk for a vegan version)
¼ cup almonds
2 tablespoons cashews
2 tablespoons pistachios
2 tablespoons melon seeds (magaz)
2 tablespoons poppy seeds (khus khus)
2 tablespoons fennel seeds (saunf)
1 teaspoon black peppercorns
4-5 green cardamom pods
8-10 saffron strands
3 tablespoons sugar (or honey)
1 tablespoon rose water
1 teaspoon dried rose petals (optional)
½ teaspoon cinnamon powder (optional)
Chilled milk or ice cubes (for serving)

Directions

Soak almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, peppercorns, and cardamom pods in water for 4-5 hours or overnight.
Drain the soaked ingredients and blend them into a smooth paste with a little milk.
Heat the remaining milk in a saucepan and add saffron strands. Let it simmer for 2-3 minutes.
Stir in the prepared spice-nut paste, sugar, and cinnamon powder (if using). Mix well.
Allow the mixture to cool, then strain it using a fine sieve or muslin cloth.
Add rose water and dried rose petals for extra flavor.
Chill in the refrigerator for at least 2 hours.
Serve cold with ice cubes, garnished with chopped nuts and saffron strands.

Notes

You can make the Thandai paste in advance and store it in the refrigerator for up to a week.
Adjust sweetness as per taste or use natural sweeteners like jaggery or honey.
For a richer taste, replace regular milk with condensed milk.

The post Thandai Recipe ( Holi Drink) appeared first on RecipeWikki.