Best Holi Traditional Food Recipe | Holi Snacks Cuisine Recipe:- Here we are providing you some latest Best Holi Traditional Food Recipe | Holi Snacks Cuisine Recipe. Holi is the time to unwind, de-stress and bond with sweets, Thandai, and colors. People pour colored water on each other and cook many types of sweets and other food. Though it is called the festival of Sudras, yet it is celebrated by all the Hindus Like Diwali great preparations are made all over the country to celebrate it. After a rich meal of special dishes, people go to meet their friends and relations. Holi is an important festival for Hindus. Holi Traditional Food Recipe
It is celebrated at the end of the winter season on the last full moon day of the lunar month at the end of Feb or at the begging of march. People visit family, friends, and foes to throw colors on each other, laugh and chit-chat, then share Holi delicacies, food and drinks. Some drinks are intoxicating. On the day of the festival, there is a public holiday across the country, people spend their time with their family members. You may share this article with your friends and family on social media sites such as Facebook, Twitter, Whatsapp, Snapchat, etc etc and wish everybody a happy and colorful Holi full of lots of blessings, joy, and love.
Holi Traditional Food Recipe
People on the day of Holi people make delicious food and sweet dishes for their family members. In the morning people play Holi with friends and family and after that enjoy food. Try these simple Holi recipes with love and make a place in the hearts of your loved ones !!
500 gms maida (flour)
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.
Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep frying pan and fry to a light brown color. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.
Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread-out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Bring the water to a rapid boil and pour it into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot, and cover. Let this brew for about 7 minutes.
Now strain the water and marijuana through a piece of muslin cloth, collect the water and save.
Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons of warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place it in a bowl. By this time the marijuana will have turned into a pulpy mass.
Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.
Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk.
Chill, serve and enjoy.
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put the mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel-sized ball of dough, roll it into a 4″ round. Place the same sized ball of filling in center, life all around and seal. Reroll carefully to a 6″ diameter round. Roast on a warm griddle till golden brown.
Repeat another side. Take on a serving plate. Apply a tsp. of ghee all over top.
Note: The water drained from boiling dal is used to make the anti. ( a thin curry made using black masala, garam masala, and some mashed dal.)
• 1 liter Milk
• 2-3 cup Water
• 1/2 cup Sugar
• 1 tbsp Dried watermelon seeds
• 1/2 tbsp Poppy seeds
• 1/2 tbsp Aniseed
• 1 tbsp Almonds
• 10-12 Peppercorns
• A few Saffron Strands
• 1/2 tsp Cardamom powder
• 1/4 Cup fresh rose petals
First of all boil the milk in a pan and then leave it to cool.
Meanwhile soak aniseed, poppy seeds, almonds, watermelon seeds & rose petals in two cups of water.
Put the above mixture in the grinder and grind the soaked ingredients to make a smooth paste.
Pour remaining water into this paste and strain through a muslin strainer.
Extract the liquid into a vessel. Add the sugar, powdered cardamom, peppercorns, saffron & mix it well.
Now blend the above-made mix with milk.
Now, your thandai is ready but it is still not “thandi” or cool, so just put it in the refrigerator for an hour and then you are read to drink it.
Holi Snacks Cuisine Recipe
If you also have a Holi Recipe to share, do send it to us and help us enhance this largest web site on Holi Festival. Holi is the time of celebration and relishing food. Here are some Holi special recipes gujiya, dahi bade, bhaang pakore, thandai, sandesh and many more. Learn how to make Holi dishes below.
• 3 Cups Fresh Curd
• 1 Cup Urad dal
• 1/4 Cup Moong dal
• Pinch of Asafoetida
• 6 tsp Sweet Tamarind Chutney
• Coriander leaves (chopped)
• 1 Green Chili (finely chopped)
• 2 tsp Cumin Seed (roasted and grounded)
• 1 tsp Chili Pepper
• 1 tsp Garam Masala
• Salt to taste
• Oil to fry
The first step to make Dahi Vada is to wash and soak the both dals (Urad & Moong) overnight in water.
and then drain out excess water, in the morning.
Add asafoetida, salt and green chilli.
and then put the mixture into the grinder and grind it to make a thick batter, beat till fluffy.
Now it’s time to heat oil in a large frying pan.
Now, add spoonfuls of dal batter in oil and fry until turned golden brown. Remove excess oil.
Drop the hot vadas in a cold water bowl and leave for about three to four minutes.
Take each vada out from the water, squeeze and set aside. After this, add garam masala, pepper, and salt in beaten curd.
Pour curd mixture over vadas, placed on a deep bottomed dish.
Now, here is the final step in which you have to sprinkle with roasted cumin powder and chopped coriander leaves.
We hope you liked all these tasty recipes. Now, it is time to roll up your sleeves and taste these delicacies. If you liked these Holi recipes, then please share this post.
1 cup besan/gram flour
½ inch ginger, finely chopped
1 small to medium onion, finely chopped
1 green chili, chopped
2 tbsp chopped coriander leaves
2 to 3 pinch of baking soda
water as required to make a thick flowing batter ( i used slightly more than ¼ cup of water)
salt as required
oil for deep frying the pakoras
This is a simple and basic recipe to make pakoras. no vegetables are used in this recipe but only basic ingredients.
this is kind of a basic recipe that can be adapted to make pakoras where finely chopped or shredded vegetables like cabbage, zucchini, spring onion, spinach or methi (fenugreek leaves) can be added.
Pakore is used for deep-fried fritters made in India. mostly, gram flour is used for coating the veggies, and then they are deep-fried in oil. pakora gets it to name from the vegetable which is used to make it like potato pakoras, onion pakoras, spinach pakoras, etc.
for religious fasting days, the fasting flours like buckwheat flour or water chestnut flour, etc are replaced with gram flour to make the pakoras.
pakoras are usually had in the rainy season or in winters. they are served with green chutney, tomato sauce, or hot tea. pakoras have to be eaten hot and crisp. you can have them as a brunch or as a snack. they can also be had with roti or chappati or bread. I served the pakoras with coconut chutney.
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