Traditional Holi Ki Mithai ki Recipes

Holi Ki Mithai Recipes, there are a large group of customary delights that are savored on Holi Festival making the event much progressively pleasant. Here are chosen Holi Recipes to enable you to praise the celebration as far as possible.

Attempt these straightforward Holi Recipe with adoration and make place in the hearts of your friends and family !! In the event that you likewise have a Holi Recipe to share,then please lets us know in comment section or you can use contact form to send us the recipe and we will publish them on our site with your name.

Holi Ki Mithai Recipes

Puran PoliPapri Dahi BhalleMalpuaKanji vadeBhang Ke vadeBhang ke PakoreMeetha PoodaDahi vadeKhasta KachodiThandai Recipes Flavoured Bhang RecipesSweet KachorisGujiaBhang ki chutney


Holi Ki Mithai: Puran Poli

For mixture:
1 cup Chana Dal (washed)
3 cups Water
1 cup Sugar                                                                                                                                  puran poli
1 tsp Cardamom Powder
Nutmeg, grated
For making dough:
2 cups Maida
1 tsp Salt
2 tbsp Ghee
1 cup Water

How to Make Puran Poli

1.Take Chana dal in a pressure cooker, add water and pressure cook it for about a minute (3-4 whistles).
2.Drain the water and mash it coarsely. Now in a pressure cooker pour the mashed dal and add sugar. Mix it thoroughly and cook slowly.
3.Add cardamom powder along with grated nutmeg to it and mix thoroughly.
4.Continue stirring on low flame until it gets dry.
5.Let the mixture cool down.

Now Its Time To Prepare The Dough:

1.Take maida in a bowl.
2.Add salt and ghee. Mix well.
3.Add sufficient amount of water and make semi-soft dough.
4.Wrap the bowl with a plastic sheet or damp cloth and leave it for 30 minutes.

Now Move To Preparation of Puran Poli

1.Make flat balls out of the dough like we make for chapatis.
2.Dust it using maida flour and roll it in round shape with a roller.
3.Fill the puran (stuffing) in it and then cover the edges. Roll it out again in round shape.
4.Heat tawa and cook the puran poli on both sides with lots of ghee.
5.Puran poli is ready to eat. Serve it hot with some more ghee poured over.


Holi Ki Mithai: Papri Dahi Bhalle

Ingredients

For the bhallas

1 cup lentils (dhuli urad dal)
600 ml water
1/2 tsp salt
1 tsp cumin seeds                                        Holi_dahi-bhalla-vada
2 tsp ginger, chopped
5 gm green chillies, chopped
250 ml oil
For the curd mixture:
2 cups thick curd, beaten
1 tsp sugar
1/2 tsp salt
3/4 tsp cumin powder
1/2 tsp black rock salt
1/2 tsp white pepper powder

For the garnishing

1 tsp ginger, julienned
1 tsp green chillies, julienned
5 g coriander leaves, chopped
A pinch of chilli powder
A pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbsp tamarind chutney

Method

Wash the urad dal and soak it in water for about two hours.Drain and grind to a fine paste, adding little water if required.Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well.Shape into even sized balls.

Heat oil in a kadhai and add the prepared balls, a few at a time, using wet hands to avoid sticking to hands.To make a hole in the middle, flatten the ball slightly on the palm and use your thumb to make a hole in the middle.
Deep fry till golden brown.Remove and drain on paper towels.

To prepare the curd mixture

Soak the prepared balls in sufficient lukewarm water till they are soft. This will drain more oil.Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.Remove the bhallas from water, squeeze out excess water and add to the curd mixture.Keep aside for 10 to 15 minutes for the bhallas to soak the curd.

Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.


Holi Ki Mithai: Malpua

Ingredients
3 cups – fine Wheat flour
1 cup – fine semolina (suji)   malpua_holi_2020
2 cups – grated Jaggery (gur)
2 tbsp Ghee
1 tbsp peppercorns
2 cups – Milk
1 Lime
1 tbsp – Curd
Pinch each of salt and soda.

How to Make Malpua

  • Place the flour & the semolina in a dekchi and mix them with milk, curd, jaggery and a pinch of salt.
  • Beat for at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
  • Pound the peppercorns coarsely and add to the mixture.
  • Heat 2 tbsp of ghee and pour over the mixture.
  • Mix well, cover the dekchi and let it stand for 7-8 hours in a warm place.
  • The mixture would have puffed up by this time. Stir well. If thick, add a little milk or water to bring it to pouring consistency.
  • Add and blend in the pinch of soda and lime juice.
  • Place a deep frying pan with lot of ghee in it. When hot, lower the flame and gently drop in 1 tbsp of the ready batter into the heated ghee.
  • Fry to a golden brown colour on both sides.
  • Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
  • Fry all the Malpuas.malpuas can store more then 10 days


Holi Ki Mithai: Kanji Wada

Ingredients :
1 kg urad dal. kanji_wada_holi
2 pcs(small) hing
3 tsp salt
4 tsp rai (finely ground)
2 tsp red chillies (pounded)
6 jugs water ( 1 jug = 6 glasses)
Oil for deep frying.
Whole red chillies for garnish.

Method

Soak urad dal overnight and grind to a fine paste. It should have the consistency of cake batter. Put it n a vessel and whisk it very well so that the mixture is fluffy.

Heat oil well in a deep frying pan. Test if the oil is ready by dropping a little of the mixture into the pan if it fluffs up and floats to the surface the oil is ready. Take a piece of wet cloth on your left palm. This allows the vadas to slide off into the pan without difficulty. Put some of the mixture onto the cloth and flatten it, shaping it into round one-inch vadas. Slide these off one by one into the oil, and deep fry.

They should be fried through and through, and have a golden brown colour. Take care not to make the vadas too thick.Keep a tawa on the fire and put the crystals of hing on it. Take a matka or an earthenware pot, and as soon as the hing emits an aroma, turn the matka upside down on the tawa to soak up the smell. Take it off the fire and fill the pot with warm water.

Mix rai, salt, red chilli powder and whole red chillies into the water. The fried wadas are now put into the matka. The top of the matka is covered with a clean muslin cloth and securely tied.
The matka is left out in the sun during the day for eight days. It is then ready to be served.


Holi Ki Mithai: Bhang Ke Vade

Ingredients:
1 1/2 litres water
1 1/2 cups sugarBhang Ke Vade holi recipe
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)

Method:

Soak sugar in 1/2 litre of the water. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder. Soak in two cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Later, grind all soaked ingredients to a very fine paste.(not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water.

Place a strong muslin strainer over a large deep vessel or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of hands, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress. Repeat this process till the residue becomes dry and husklike. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well.Chill for a hour of two before serving.


Holi Ki Mithai: Bhang ke Pakore

Ingredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjalholi bhang ke pakore
100 gm spinach
Oil to deep fry
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder

Method:
Peel and wash all the vegetables.
For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
Dip the vegetables in the batter and deep fry on medium flame until light golden.


Holi Ki Mithai: Meetha Pooda

Ingredients :
4 cup wheat flourMeetha Pooda holi recipe
2 cup sugar
½ cup yoghurt

Method:
Mix all the ingredients into a thick batter with a little water. The consistency should be that of cake batter. Leave it covered for two hours till the sugar dissolves and makes the batter softer.

Make small, oval-shaped balls and fry in medium-hot oil till red. Take out on blotting paper to remove excess oil.Serve it with yoghurt.


Holi Ki Mithai: Dahi Vade

Ingredients:

500 gm urad dal
1/2 teaspoon baking powderHoli Ki Mithai Recipes: holi dahi vada recipe
2 cup yoghurt (curd)
1/2 teaspoon powdered red chilli
1/4 teaspoon black salt
salt as required
1 cup refined oil
1 teaspoon sugar
2 tablespoon cumin seeds
1 tablespoon chaat masala

For Garnishing

2 inches ginger
1 handful chopped coriander leaves
2 green chilli
2 tablespoon tamarind paste

Method:

Wash and soak the urad dal overnight and grind to a fine paste by adding very little water. The batter should be thick enough to make the vada. Beat the batter very well till light and fluffy. Add salt, baking powder and beat well again.

To test whether the batter is ready or not, slowly drop the batter in a glass of water. If the batter floats on the top, it is ready, if not you need to beat it more. Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball.

Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown. Remove these deep-fried vadas into a bowl of water and let them soak for 15-20 minutes. Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch.

Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar, salt and mix well. To make the Dahi vada Masala: Dry roast the cumin seeds till light brown and fragrant. Grind to a smooth powder. Finely chop the green chilies and coriander leaves. Scrap the ginger clean, wash and cut into julienne. To serve, place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas and cover them completely. Sprinkle chat masala powder, red chilli powder and cumin powder. Also put a spoon of tamarind and green chutney.


Holi Ki Mithai: Khasta kachodi

Ingredients :

4 cup all purpose flour
2 pinches saltHoli Ki Mithai Recipes: Khasta Kachori
1 3/4 cup refined oil

For Filling

1 cup parboiled moong dal
4 teaspoon garam masala powder
2 tablespoon crushed pomegranate seeds
1 cup gram flour (besan)
2 pinches salt
1 teaspoon dry mango powder

heat half cup of oil in a pan on medium flame and add parboiled moong dal in it and saute for 10 minutes.Add gram flour in the pan and cook the dal for a few more minutes. Then add garam masala powder, dry mango powder (amchoor) and pomegranate seeds.

Add the remaining oil and salt to the all purpose flour and knead a hard dough. Cover and keep this prepared dough for about 10-15 minutes.Divide the dough into equal portions, flatten each ball and put a teaspoon of the filling and close.

Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodis.


Holi Ki Mithai: Thandai Recipe

Ingredients:
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)Holi Ki Mithai Recipes: thandai recipe
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)

Method:
Soak sugar in 1/2 litre of the water used. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder.
Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar)
Use a stone grinder (manual or electric) if possible.
When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel.
Press through muslin with back of palms, extracting the liquid into vessel.
Add remaining water, a little at a time to extract more.
Pour back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husk like.
Add milk, sugar and rosewater to the extracted liquid.
If using cardamom powder mix it in with the milk.
Mix well. Chill for a hour of two before serving.
Making time: 45 minutes
Makes: 8 glasses (approx.)
Shelf life: Refrigerated 35-40 hours


Holi Ki Mithai: Flavoured Bhang Drink

Ingredients:
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 suga

Method
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this Holi Ki Mithai Recipes: Bhang Flavoured Drinkbrew for about 7 minutes.

Now strain the water and marijuana through a piece of muslin cloth, collect the water and save.Make 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 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 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.


Holi Ki Mithai: Sweet Kachoris

Ingredients:

1 cup all-purpose flour (maida)
3 tbsp Corn flourHoli Ki Mithai Recipes: Sweet Kachori Recipe
1/4 cup melted Ghee
A pinch of salt

For the filling you will require:

250 gm fresh khoya
1/2 tsp nutmeg
1/2 tsp green cardamom powder
1/2 tsp cinnamon powder
100 gm milk powder

For making the syrup you will require:

1 cup milk
A big pinch of saffron (kesar)
150 gm sugar
1 cup water
Ghee for deep frying
Mixed Chopped nuts to garnish (optional) (I have used cashew nuts, almonds and pistachios)

Method:

Mix all the ingredients of making filling in a big bowl and set aside.Take another big bowl and combine plain flour, corn flour and ghee in it.Add a pinch of salt and mix very well.Use little water and knead it to pliable dough.
Cover the dough with wet muslin cloth and keep aside for few minutes.
Meanwhile, boil the water and milk on medium high flame.
Add sugar and stir continue to form a thick consistency syrup.Add saffron and mix very well.Divide the dough into small 18-20 parts.Roll out each ball in a small puri and place 1 tbsp of prepared mixture in the center.

Pull up all the sides to seal the mixture, and press in the center.
Make 5 to 6 kachoris at a time.Heat ghee on medium high flame and fry the kachori’s on low flame until light brown from both sides.Repeat the process for remaining kachoris.Cool down the kachoris, and then make a small hole in the center of each kachori, pour about half tbsp of prepared syrup and roll again to let the syrup spread.

Garnish with mixed chopped nuts of your choice.Allow to stand for 20-30 minutes, before serving them.Sweet Kachoris are ready to rock. You canstore them in air tight container for many days.


Holi Ki Mithai: Gujia

Ingredients :
500 gms maida (flour)
1kg khoyaHoli Ki Mithai Recipes: gujia recipe
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.

Method:

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 colour. 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.


Holi Ki Mithai: Bhang ki chutney

Ingredients: 
50 Gram Bhaang ke dane
2 Green chillies            Holi Ki Mithai Recipes: Bhang ki Chatney
3 Tbsp Lemon juice
2 Tbsp Mint leaves, chopped
3 Tbsp Water
1/2 tsp Salt

Method:

Roast the bhang seeds and then grind them in a mixie.Add the green chillies, lemon juice, mint leaves, water and salt and grind to a paste in a mixie.The chutney is ready.enjoy with pakore.

 

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