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.