HomeFOODThandai trifle to baked gujiyas: Try these festive food treats for Holi

Thandai trifle to baked gujiyas: Try these festive food treats for Holi

Thandai trifle to baked gujiyas: Try these festive treats for Holi. While the festivities will be yours and be a low key item at this time, you can still add your own beautiful hues to the color festival, in a safe way – with food! Sweets and savors are just part of Holi as colors, so start making those hot makororas, empty gujiyas with delicious fillings, refreshing thandais and crispy jalebis. While the mall and restaurants will have these, what about making some of them at home?

Irangi barse malpua

Dietitian Shital Kakad shared a recipe for this delicious treat

For sugar syrup

Sugar – ¾ cup

Water – ¾ cup

Safron / kesar – ½ tsp Focus

Mashed paneer / cottage cheese – ¾ cup

Powdered sugar – 2.2 tbsp

Fried almonds / pistachios are chopped

– 3.2 tbsp

Lemon juice – 4. 2 tbsp

Rose essence / rose water – 1 tsp


For malpua

Combine all the ingredients in a bowl and then whisk well. Set aside for 10 minutes. We heat a non-stick pan (not too hot). Spread a small amount of batter on it (you can spread 4 to 5 at a time). Apply a little ghee and let it cook well on both sides. Add the malpua to the sugar syrup for 5 minutes. (For larger malpua, just spread the batter over the pan).

For sugar syrup

Heat sugar, water and saffron. Let it boil for five minutes.


Combine ingredients and cool for about an hour.


Take your favorite tray / bowl and place a dipped malpua in it. Place the concentrate on top and garnish with almonds and lemon slices. You can also sprinkle a little thandai powder on it.

Baked tomorrow gujiya

Gujijas are exactly like Holi. Chef Sanjeev Kapoor shares how to do this…



Flour, clear – 1 cup

Butter + grease – 3 tbsp


Khoya / mawa, crumbled – ⅔ cup

Sugarfree raw powder – two tablespoons weighed

Chopped, dried figs – ½ cup

Recorded days without seeds – ½ cup

Cashew nuts, almonds, walnuts, chopped – 10 each


For the cakes, sift the flour into a bowl and grease with your hands until the mixture resembles a loaf of bread. ¼ Add 1 cup and 1 teaspoon of cold water and knead the hard dough. Cover with a piece of wet muslin and set aside for 15 minutes.

To fill, heat a non-stick pan; add khoya and sugar-free raw powder and remove for 3 minutes. Set aside


Add figs, dates, cashew nuts, almonds and walnuts and mix. Divide the dough into 12 equal parts, forming balls and rolling out each into a puri. Place one part of the focus on one part of the puri, lightly dip the edges, repeat the other part above the focus and press the edges to close it. Attach the edges to make a design. Preheat the oven to 180 ° C. Grease a baking tray with butter and brush the butter with a fork. Then bake ie in a preheated oven for 15-20 minutes. Serve.

Thandai trifle to baked gujiyas: Try these festive treats for Holi
Thandai trifle to baked gujiyas: Try these festive treats for Holi

Organic Thandai

Nutritionist Anoop Varma shares the recipe


Cream full milk – 1½ liters

Almonds, blanched and peeled – 20

Stocks, options – 10

Pistachios, blanched & peeled – 15

Melon seeds soaked – 1 ½ tbsp

Poppy seeds, soaked – 1 ½ tbsp

Fennel seeds – 1 uni teaspoon

Iron (kesar) is a few strands

Sugar – 4 cups

Green cardamoms – 10 to12

Cinnamon – 1-inch stick

Black peppercorn – 4 to 8

Rose Flowers – 20


Decorative almonds, sliced   – 3


Grind together nuts, watermelon seeds, cinnamon, saffron, fennel seeds, rose petals and poppy seeds with a little milk to a good paste, keep adding milk to give a nice texture to the paste. When it boils, add the sugar and boil until the sugar has melted. Add the paste to the milk and then mix it well. Refrigerate for four hours or overnight. Serve frozen, garnished with almonds and rose petals.

Thandai Phirni


Basmati rice, infused for two hours – 3 tbsp

Ghee – 2 tsp

Full fat milk – 1 liter

Sugar – ¼ cup

Thanda Syrup – 4 tbsp

Other ingredients

Peanuts, decorative


Grind the basmati rice into a powder. Heat the pot in a saucepan, add the milk and let it settle into the intestines, dry and add the rice flour. Keep updating. Cook until reduced to half its original size. Add sugar and thandai syrup. Cook for 5-8 minutes until smooth and thick. Transfer the pirn to a bowl and cool for a few hours. Sprinkle with nuts and serve cool.

Thandai Trifle


Thandai attachment

Almonds – 20

Cashew nuts and pistachios – 15 each

Watermelon Seeds / Magazines – 1½ tsp

Poppy seeds / khuskhus – 1 tbsp

Fennel seeds / saunf – 1 tbsp

Peppercorn – 1tbsp

Cardamom pods, shell removed – 4 to 5

With spiced milk

Milk, boiled – ½ ltr

Nutmeg powder – ½ tsp

Cardamom powder – 1tsp

Sugar – 2 tbsp

Other ingredients

Mawa Cake – 200g

Combined, fried and chopped nuts (pistachio and almonds) – ½ cup

Whipped cream – 2 cups

Strawberry syrup – 2 tbsp

Sweet, decorative boondi – 2 tbsp


Soak the almonds, cashew nuts, pistachios and the watermelon seeds, poppy seeds and fennel seeds in warm water for 3 hours. Combine this smooth paste with peppercorn and cardamom. Add the mixture to the whipped cream, wrap gently and refrigerate. Then the warm milk and add nutmeg powder, cardamom powder and also sugar. Mix well. After that soak the mawa cake in this milk for a few minutes. To combine, take a saucepan and pour the strawberry syrup at the bottom of the jar. Put a wet and dipped mawa cake in it. Add the mixed nuts. Finally attach it with thandai whipped sugar. Sprinkle with sweet boondis. Serve cool.

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