Holi Special Recipes- Best Sweets And Deserts For Holi
Bring more colors to holi celebration by making holi special deserts and sweets. Gujia, meethi mathri and lots more recipes with complete ingredients and instructions.
Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
1. 1 cup all purpose flour (plain flour or maida)
2. 1 tablespoon sooji (semolina flour)
3. 2 tablespoons oil
4. 1/3 cup lukewarm water or as needed
1. 1/2 cup heavy cream or whipping cream
2. 1 cup milk powder
3. 1/4 cup coconut powder
4. 1/4 cup sliced almonds
5. 1/2 teaspoon cardamom powder
6. 2 tablespoon sugar
7. 2 tablespoon melon seeds (optional)
1. 1/2 cup sugar
2. 1/4 Water
3. 2 tablespoons sliced almonds and pistachios
1. 1 tablespoon all purpose flour (plain flour or maida)
2. 2 tablespoon water
3. Oil to fry
Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.
Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
1. Mix the cream and milk powder in a frying pan.
2. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
3. Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well.
4. After cooling, the mixture will be lightly moist. Keep aside.
Making the Gujias:
1. Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
2. Knead the dough again for a minute.
3. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
4. Roll each ball into about 4-inch diameter (like a roti or chappati).
5. Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
6. Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
7. Continue filling the rest of the gujia in the same manner.
8. Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
9. Place the gujia in the frying pan few at a time.
10. After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
11. When they are done cooking, lift them out of the oil with a slotted spoon.
1. Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
2. Dip the gujias into the syrup making sure they are coated with syrup all around.
3. Place the gujias on a wire rack to allow the extra syrup drain.
4. Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
5. Gujias will be dry in an hour.
Gujia can be stored in airtight container up to a month.
Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.
1. 1 cup all purpose flour (maida, plain flour)
2. 1 tablespoon sooji (rava, semolina)
3. 1/4 teaspoon salt
4. 1/2 teaspoon fennel seeds crushed
5. 2 tablespoon oil
6. Approx. 1/3 cup of lukewarm water
7. Oil to fry
1. 3/4 cup sugar
2. 1/4 cup water
1. 1/2 teaspoon crushed cardamom
2. 2 teaspoons pistachios crushed
1. Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
2. Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
3. Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
4. Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
5. Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
6. Take them out over paper towel so it can absorb the extra oil.
7. For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
8. Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
9. Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
10. Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
11. Matries will be dry in an hour.
12. Matries can be stored in airtight container up to a month.
Enjoy! the delicious Mathris.
Chiroti, also known as khaja, this is a crispy sugar coated puri a delicious snack. Chiroti is a traditional Maharashtrian delicacy. I like to make them for holidays like holi and Diwali.
1. 1 cup all-purpose flour, maida, plain flour
2. 2 tablespoons clarified melted butter, ghee
3. Pinch of salt
4. ½ cup cold water
5. We also need 2 tablespoons all-purpose flour and 2 tablespoons of melted clarified butter to make paste
Oil to fry
1. 3/4 cups of sugar
2. 1/3 cup of water
3. 1/4 teaspoon crushed cardamom seeds
In a pan add the water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread, on candy thermometer it should be 220 degrees. Set aside.
1. In a small bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis. Set aside.
2. In a bowl, add the flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
3. Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape about 9”x12”.
4. Place one roti on flat surface smear it with ghee and flour paste. Place another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces. This will make about 18 pieces.
5. Roll each patty in rounds or in rectangles about 3” to 5”.
6. Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should rise to surface without changing color.
7. Place rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.
8. Dip them in hot syrup, it should be coated from both sides take them out over greased plate. let it dry it should take about three hour.
9. Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.