The festival of colours and joy is here! And we absolutely love how Holi brings friends, families, and memories together. Perhaps the fondest memories of Holi, apart from the splash of colours, are related to the variety of food that it brings with it! This food is unique to Holi and celebrates its true spirit.

So, while you prepare yourself to enjoy this festival with gulaal, group jams, water fights, and dancing - use these popular Holi-special recipes, shared by our chefs, to make the festival even more special for you and your loved ones.

PEOPLE’S SPECIAL NUTTY GUJIYA

INGREDIENTS -

1. Whole Wheat Flour (Atta) - 2 Cups
2. Refined Oil/ Sesame Seed Oil - 1 Tablespoon
3. Water – 1/2 Cup
4. Salt – A Pinch
5. Desiccated Coconut – 1 Cup
6. Jaggery – 3/4 Cup
7. Date Paste - 2 Tablespoons
8. Green Cardamom Powder - 1/4 teaspoon
9. Nutmeg Powder – A Pinch
10. Cashewnuts - 10-12
11. Almonds - 10-12
12. Pistachios - 10-12
13. Semolina - 4 Teaspoons
14. Dried Dates Powder - 1 & 1/2 Tablespoons

METHOD -

1. Making Dough:
   1. Mix the flour, oil, salt, and water to form a dough. It should feel a little hard.
   2. Keep it aside for 20 minutes.

2. Making Filling:
   1. Heat up the kadhai and put in the jaggery. Let it melt just a bit and make sure it does not become a syrup or too sticky.
   2. Put all the other ingredients and let them all heat up on the flame for 3-4 minutes.
   3. Keep it aside for 10 minutes.

3. Making Gujiya:
   1. Flatten out the dough and use a steel glass to make small circle wrappings.
   2. Take a little bit of oil, spread it on one dough circle, and put in some filling. Make sure not to overfill it. Then close the Gujiya using your fingers. You can also use a Gujiya shaper at this point.
   3. Heat up oil in the same kadhai used before and put the Gujiyas in. When they start floating, flip them and let them fry for another 5-7 minutes.
   4. Arrange them on a serving platter and serve!

GUILT-FREE VEGAN THANDAI

INGREDIENTS -

1. Cashew Nuts - 30 grams
2. Pistachio Nuts – 30 grams
3. Almonds - 30 grams
4. Crushed Black Pepper (5-6) - 1/2 Teaspoon
5. White Poppy Seeds - 1 Tablespoon
6. Ground Nutmeg - 1/4 Teaspoon
7. Cardamom Seeds (Only from 4-6 Cardamoms) - 1 Teaspoon
8. Crushed Saffron - 1 Teaspoon
9. Fennel Seeds - 1 Teaspoon
10. Homemade/ Store-bought Almond Milk - 2 Cups
11. Sugar - 1 Tablespoon
12. Pitted Medjool Dates - 2
13. Water - 1/2 Cup
14. Rose Water/ Rose Extract - 1/2 Teaspoon
15. Chopped Nuts & Saffron (to Garnish) - 1 Teaspoon

METHOD -

Making homemade almond milk is super easy! Take 90 grams of almonds and soak them in water overnight. Put them in a blender the next day, add one cup of water, and blend. Keep on adding one cup of water and blend for two more attempts. Strain the blend, and the milk is ready!

1. In a spice grinder, take poppy seeds and spices, and make a fine powder.
2. Add the spice powder, soaked nuts, and half of the almond milk in a blender. Blend to make a smooth puree.
3. Add the rest of the almond milk, sugar, and dates. Blend well till all the ingredients are finely blended into a smooth drink.
4. Pour the drink into a glass to serve. Garnish the drink with chopped nuts and saffron.
5. Best served cold.

THE ULTIMATE HOLI SNACK — MATAR KACHORI

INGREDIENTS -

1. All-purpose Flour - 1 Cup
2. Refined/ Sunflower Oil - 2 Tablespoons
3. Lukewarm Water - 3-4 Tablespoons
4. Baking Powder (Optional) - 1/4 Teaspoon
5. Salt - 1/4 Teaspoon (Or as per taste)
6. Green Peas (Fresh or Frozen) - 1 Cup
7. Red Chilli Powder - 1/4 Teaspoon
8. Turmeric Powder - 1/4 Teaspoon
9. Coriander Powder - 1/2 Teaspoon
10. Fennel Powder - 1/2 Teaspoon
11. Chaat Masala - 1/2 Teaspoon (Or as per taste)
12. Amchur Powder - ½ Teaspoon (Or as per taste)
13. Green Chilli-Ginger Paste - ½ Teaspoon
14. Cumin Seeds - ¼ Teaspoon
15. Besan - 2 Teaspoons

METHOD -

1. Making Pastry:
   1. In a bowl, sift the flour, salt, and baking powder. Add oil and mix with your fingertips to form a breadcrumb-like mixture.
   2. Add water and form a firm dough. Cover with a damp cloth and set aside.

2. Making Stuffing:
   1. Boil or steam the peas. Mash them coarsely or semi-coarsely.
   2. Heat oil and saute the cumin seeds, the crushed ginger-green chilli paste, and the mashed peas. Then add the dry spice powders and salt as required. Stir and mix well.
   3. Add the gram flour. Saute for a couple of minutes until the raw aroma of besan goes away.

3. Rolling & Frying:
   1. Make equal size balls, fill in the stuffing, and evenly fry them.
   2. Serve Matar ki Kachori hot with some coriander chutney or tamarind chutney or mint chutney or any green chutney of your choice.

As much as our mouths watered while writing this blog, we hope that you too got excited to try out these awesome Holi recipes! And while you flaunt the inner chef in you this Holi, make sure to share all the fun moments of food making with your fellow members. Share your own creations and Holi-special recipes on Club Talk and also earn Trip Coins along the way by clicking here.

Club Mahindra wishes everyone a very happy, safe & dry Holi.