8 Holi Recipes for 2027 -Thandai, Gujiya and the Sweets That Make the Festival

Holi food is generous, cooling, and sweet. The morning of colour play builds a specific kind of hunger -and the Holi kitchen is built around satisfying it. These 8 recipes cover the classics and some surprises, all doable at home, most prep-able the day before.

Recipe 1: Thandai -The Holi Drink (Without Bhang)

Method:

• Soak almonds, pistachios, melon seeds, poppy seeds, and rose petals in 1 cup water for 4–6 hours (or overnight). Blend to a very smooth paste with minimal water.
• Bring milk to a boil. Cool slightly. Add the nut-rose paste, saffron, cardamom, fennel powder, black pepper, and sugar.
• Chill thoroughly -minimum 4 hours in the fridge. Thandai must be cold.
• Serve in tall glasses garnished with slivered almonds, rose petals, and a pinch of saffron.
• Make the day before. Thandai improves overnight as flavours meld.

Recipe 2: Baked Gujiya -All the Flavour, Less Oil

Gujiya is the Holi sweet -a half-moon pastry filled with khoya, coconut, sugar, and dry fruits. Traditional gujiya is deep-fried; this baked version is lighter and still utterly delicious.

• Cover dough: 2 cups maida + 4 tbsp ghee (rubbed in until breadcrumb texture) + water to form firm dough. Rest 30 minutes.
• Filling: 1 cup crumbled khoya, 1/2 cup powdered sugar, 1/2 cup desiccated coconut, 1/4 cup each chopped cashews and raisins, 1/4 tsp cardamom. Mix well.
• Roll small discs, fill one side, fold and crimp edges with a fork.
• Brush with milk or egg wash. Bake at 180°C for 18–20 minutes until golden.

Recipe 3: Mawa Gujiya (Deep Fried Traditional)

• Same as above but deep-fry in hot oil (180°C) until golden, approximately 4–5 minutes per batch
• Drain well. Optional: dip in thin sugar syrup for a glazed finish (this is the UP/Rajasthan tradition)

Recipe 4: Puran Poli Holi Style (Maharashtra)

Many Maharashtrian families make puran poli for Holi, using the fresh harvest wheat. See the Ganesh Chaturthi blog for the full recipe -identical method, same love.

Recipe 5: Dahi Vada -The Cooling Side

• Soak 1 cup urad dal overnight. Grind to a smooth, fluffy batter.
• Add salt and a pinch of hing. Beat well to incorporate air -the batter should float on water.
• Fry small vadas in hot oil. Immediately soak in warm salted water for 20 minutes.
• Arrange in a tray. Top with thick whisked curd, sweet tamarind chutney, green chutney, cumin powder, red chilli powder, and fresh coriander.
• Make the day before and refrigerate. One of the most requested Holi dishes.

Recipe 6: Holi Ki Mathri -Savoury Snack

• 2 cups maida + 4 tbsp ghee + ajwain (carom seeds) + salt + black pepper. Rub ghee into flour until breadcrumb texture.
• Add water very gradually to form a very stiff dough. Roll thick and prick with fork.
• Fry on medium-low heat until golden and crisp through (10–12 minutes -patience required).
• Stores for 2 weeks at room temperature. Serve with aloo sabzi or simply with chai.

Recipe 7: Thandai Kheer -When You Have Leftover Thandai Paste

• Add leftover thandai nut paste to regular kheer as it finishes cooking. The rose and cardamom and saffron transform a standard kheer into a Holi special. Serve chilled.

Recipe 8: Malpua With Rabri -The Festive Dessert

• Batter: 1 cup maida + 2 tbsp semolina + 1/2 cup mashed banana + sugar + fennel + milk to make thick batter. Rest 30 minutes.
• Fry small rounds in ghee on medium heat until golden and crisp at edges.
• Soak in thin sugar syrup (1 string) for 5 minutes.
• Serve warm topped with chilled rabri (thickened sweetened milk) and slivered pistachios.

 Tip: Make thandai the night before -the flavours develop beautifully overnight. Cold thandai on Holi morning is one of the most refreshing things you will ever drink.

 What is the one food your Holi feels incomplete without?