Gujiya, Thandai and More Holi Snacks’ Recipes

Reviewed by Experts

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Besides the assorted range of vibrant colors that we love to be immersed in, there is an equally mesmerizing range of lip-smacking delicacies that are unique to Holi. Every year, there is a heightened enthusiasm to get drenched in colored water as well as devour some of the most scrumptious delicacies that are characteristic of this festival of colors.

Therefore, as you prepare yourself to celebrate this festival with gulaal, water guns, singing, and dancing, note down these Holi snack recipes to make this festival truly special. 

This Holi, eat and drink to your heart’s content. These Holi sweets and snack recipes will leave you drooling, whether it is an intimate affair or an elaborate, lavish gala.

We wish you a happy and safe Holi, in advance, with these delicious recipes:

1. Gujiyas

Without a shadow of a doubt, gujiyas are star sweet of Holi. Native to the state of Rajasthan, gujiyas are essentially sweet dumplings made of maida or refined flour and filled with a delectable mixture of dry fruits and khoya. So, let’s see how to prepare them.


For the Dough

  1. Refined flour (2 cups)
  2. Clarified butter (1 cup)
  3. Water (to mix)
  4. For the Filling
  5. Khoya (1 cup)
  6. Sugar (1 cup)
  7. Powdered green cardamom (1 tsp)
  8. Finely chopped almonds (1 tbsp)
  9. Ghee (to deep-fry)

For the Syrup

  1. Sugar (1 cup)
  2. Water (1 cup)


To Prepare The Dough

  1. Rub one-fourth cup of ghee into the refined flour and knead it to a stiff dough with the help of some water.
  2. Leave the dough to rest for approximately half an hour.

To Prepare The Filling

  1. Sauté khoya over medium heat until it is slightly fried.
  2. Take it off the heat and after it cools, mix in the sugar, almonds, and cardamom.
  3. Shape the fillings into ovals of 21 cm in length and 1 cm in thickness
  4. Prepare balls of the dough and roll them out into thick rounds of 1 cm / one-eighth inch.
  5. Take each round, wet the edges with the help of water, and place a portion of the filling over one-half.
  6. Fold over the other half and press the edges together for a complete seal.
  7. You may cut off the edge with the use of a cutter or prepare a design by pinching and twisting all along the edges.
  8. Prepare all gujiyas in this way. Heat ghee in a kadahi. Once the ghee has become hot enough, add as many gujiyas to the kadhai as they fit comfortably.
  9. Turn each gujiya over and lower the heat to medium. Fry until all gujiyas are golden brown. Remove each one and place it on absorbent paper to drain off excessive ghee.
  10. Prepare sugar syrup by cooking water with sugar, until one-thread consistency.
  11. Dip each gujiya in it, lift it, and let it dry on a plate.
  12. Fry the remaining few, increasing the heat for a few seconds before adding in the next batch.

Gujiyas can be eaten hot or at room temperature. Moreover, they can be stored in air-tight containers. This is one of the Holi snacks that can be relished and enjoyed year after year.

2. Thandai

This extremely popular Holi staple is essentially a fennel-fragrant concoction that naturally cools down the body. Welcome your guests to the aroma of this traditional blend. You can prepare it in advance, store it, and serve it when the need arises.


  1. Seeds of green cardamoms (10 nos.)
  2. Fennel seeds (1 ½ tsp)
  3. Black peppercorns (1/2 tsp)
  4. Coriander seeds (1/2 tsp)
  5. Sunflower/Melon seeds (1 tsp)
  6. Skinned almonds (50 grams)
  7. Sugar (5 tbsp)
  8. Rose petals (3 tbsp)
  9. Rose water (2 tbsp)
  10. Milk (750 ml)


  1. Roast all spices lightly on a tawa.
  2. Soak all ingredients in sufficient water (except milk).
  3. Set aside for a couple of hours, and then grind into a fine paste.
  4. Mix with milk.
  5. Strain the liquid with the help of a muslin cloth.
  6. Decorate with the help of rose petals, and serve chilled.

3. Bhaang Ki Pakori

These crunchy onion and potato pakoras are dipped in a chickpea-flour batter that is infused with a hint of bhaang (which are cannabis leaves). This is one of the most popular snacks for Holi.


For The Batter

  1. Chickpea flour (1 cup)
  2. Salt (2 tsp)
  3. Turmeric (1/2 tsp)
  4. Chilli powder (1/2 tsp)
  5. Mango powder water (1 tsp)
  6. Cannabis leaves (Ground to a smooth paste) (1 tsp)

For The Pakoras

  1. A wide range of vegetable pieces (optional)
  2. Onions (sliced into thin rounds) (125 grams)
  3. Potatoes (sliced into thin rounds) (125 grams)
  4. Oil (for deep-frying)


  1. Prepare a batter of dropping consistency with all the batter-making ingredients.
  2. Add water as required.
  3. Mix the potatoes and onions into the batter, and add in the smooth paste of ground cannabis.
  4. Heat oil in a kadahi until sufficiently hot.
  5. Gently scoop the vegetable pieces out of the batter and drop them into the hot oil.
  6. Fry over medium heat, until a light brown color is obtained.
  7. Remove each pakora from the oil with the help of a slotted spoon, and then set aside.
  8. Continue the process until all the potatoes and onions are used up.
  9. When it is time for serving, heat the oil again and fry all the pakoras over high heat until a golden-brown color is obtained.
  10. Remove pakoras from oil, drain on absorbent paper, and serve with some green chutney.

4. Dahi Vada

Dahi Vada, a northern twist on a southern dish, showcases soft lentil dumplings luxuriating in creamy yogurt, seasoned with aromatic spices, fiery chilies, and a drizzle of tangy tamarind chutney.


  1. Urad dal (1 cup)
  2. Moong dal (1/4 cup)
  3. Curd (2 cups)
  4. Green chilies (2, finely chopped)
  5. Ginger (1 tsp, grated)
  6. Cumin seeds (1 tsp)
  7. Coriander leaves (2 tbsp, finely chopped)
  8. Tamarind chutney (3 tbsp)
  9. Salt to taste
  10. Oil (for deep frying)


  1. Soak urad dal and moong dal for a few hours, then grind into a smooth batter.
  2. Whip the batter until light and fluffy, then add salt.
  3. Shape small, round dumplings and deep-fry until golden brown.
  4. Soak the vadas in water for 30 minutes and squeeze out excess water.
  5. Mix curd, green chilies, ginger, and salt to make a smooth mixture.
  6. Place the vadas in a serving dish, pour the curd mixture over them, and garnish with cumin seeds, coriander leaves, and tamarind chutney.

Dahi vada is a beloved street food and adds the taste of joy to your palate.

5. Masala Chana Chaat

Masala Chana Chaat features boiled chickpeas mixed with vibrant spices, crunchy onions, juicy tomatoes, and a hint of lemon, resulting in a flavorful and refreshing dish. 


  1. Chickpeas (1 cup, boiled)
  2. Onion (1, finely chopped)
  3. Tomato (1, finely chopped)
  4. Green chilies (2, finely chopped)
  5. Chaat masala (1 tsp)
  6. Roasted cumin powder (1/2 tsp)
  7. Coriander leaves (2 tbsp, chopped)
  8. Lemon juice (1 tbsp)
  9. Salt to taste


  1. Soak chickpeas (kabuli chana) overnight.
  2. Boil them.
  3. In a mixing bowl, combine boiled chickpeas, onion, tomato, and green chilies.
  4. Add chaat masala, roasted cumin powder, coriander leaves, lemon juice, and salt. Mix well.
  5. Serve the masala chana chaat chilled, garnished with additional coriander leaves.

6. Kachori

Kachori, the name in itself is mouth-watering. Every state in India has its version of kachori, and all festivities are incomplete without it.


  1. All-purpose flour (2 cups)
  2. Moong dal (1 cup, soaked)
  3. Fennel seeds (1 tsp)
  4. Asafoetida (a pinch)
  5. Turmeric powder (1/2 tsp)
  6. Red chilli powder (1 tsp)
  7. Garam masala (1/2 tsp)
  8. Oil (for frying)
  9. Salt to taste


  1. Combine all-purpose flour, a pinch of salt, and water to make a stiff dough.
  2. Heat oil in a pan, add fennel seeds, asafoetida, turmeric powder, red chili powder, and soaked moong dal to it. Cook until dal softens.
  3. Roll small balls of the dough and flatten them. Place a spoonful of the moong dal mixture in the center and seal the edges.
  4. Deep fry until golden brown. Serve hot with mint chutney.
  5. You can also serve it with a side of deep-fried crispy potatoes and mint-coriander chutney.

Enjoy this beautiful, deep-fried delicacy with sides and chutneys of your choice.

7. Puran Poli

Puran Poli is a sweet flatbread hailing from the vibrant kitchens of Maharashtra. It has a generous stuffing of a delicious blend of chana dal, fragrant jaggery, and a warm touch of cardamom. 


  1. Chana dal (1 cup)
  2. Jaggery (1 cup)
  3. Cardamom powder (1/2 tsp)
  4. All-purpose flour (2 cups)
  5. Ghee (1/4 cup)
  6. Water (as needed)
  7. Salt (a pinch)


  1. Cook chana dal until soft, then mash it. Add jaggery and cardamom powder to it, mix well, and cook until it forms a thick consistency.
  2. Combine all-purpose flour, a pinch of salt, and water to make a soft dough. Divide into small balls.
  3. Roll each ball into a small disc, place a portion of the chana dal mixture in the centre, seal the edges, and roll it out again.
  4. Cook on a hot griddle with ghee until both sides are golden brown. Serve hot.

This Holi treat unveils layers of sweetness and tradition, making it a delightful and festive indulgence.

8. Shakarpara (Khurma)

Shakarpara is a popular treat enjoyed during Holi in Gujarat. These golden, deep-fried diamond-shaped snacks are coated with a sugar glaze. They offer a delightful combination of sweetness and a touch of spice, reflecting the festive mood.


  1. All-purpose flour (2 cups)
  2. Semolina (1/4 cup)
  3. Ghee (2 tbsp)
  4. Milk (1/2 cup)
  5. Powdered sugar (1 cup)
  6. Cardamom powder (1/2 tsp)
  7. Oil (for deep frying)


  1. Mix all-purpose flour, semolina, ghee, and milk to form a firm dough. Rest it for 30 minutes.
  2. Roll out the dough into a sheet and cut it into diamond shapes.
  3. Heat oil and deep fry the diamond-shaped pieces until golden brown.
  4. Mix powdered sugar and cardamom powder, then coat the fried shakarparas in the sugar mixture. Allow them to cool before serving.

Shakarparas are known by many other names in different parts of India. In some versions of this recipe, sugar is replaced by jaggery or other sweeteners. This delicacy is sure to sweeten the taste of your Holi.

9. Malpua

A popular choice in Bihar and Odisha during Holi, Malpua are sweet pancakes made from a batter of all-purpose flour, milk, and banana, flavored with fennel seeds and cardamom. Fried until golden, they are a delicious treat to be cherished on any sweet occasion.


  1. All-purpose flour (1 cup)
  2. Milk (1 cup)
  3. Ripe banana (1, mashed)
  4. Fennel seeds (1/2 tsp)
  5. Cardamom powder (1/2 tsp)
  6. Sugar (1/2 cup)
  7. Ghee (for frying)


  1. Mix all-purpose flour, milk, mashed banana, fennel seeds, cardamom powder, and sugar to make a thick batter.
  2. Heat ghee in a pan, pour a ladle of batter to form small pancakes, and fry until golden brown on both sides.
  3. Serve malpua warm, optionally garnished with chopped nuts.

Malpuas are, doubtlessly, the most irresistible pancakes you’ll ever make.

10. Rasgulla

When we’re talking about Holi and snacking in the same sentence, one must bring up Rasgulla in that conversation. Originating from the heartlands of Bengal, there is barely an Indian heart that a rasgulla hasn’t moved. No festivities are ever complete without this beautiful recipe.


  1. Milk (1 liter)
  2. Lemon juice (2 tbsp)
  3. Sugar (1 cup)
  4. Water (2 cups)
  5. Cardamom pods (2, crushed)
  6. Saffron strands (a pinch)


  1. Boil milk, add lemon juice to curdle it, strain the whey, and knead the chenna (paneer) until smooth.
  2. Divide the chenna into small balls and shape them into smooth balls.
  3. In a separate pot, mix sugar, water, cardamom pods, and saffron. Bring it to a boil.
  4. Add the chenna balls to the boiling sugar syrup, cover, and cook for 20-25 minutes until they double in size.
  5. Allow them to cool before serving the soft and spongy rasgullas.

Served chilled, this dessert adds a touch of sweetness to Holi celebrations in West Bengal and beyond.


1. What are the key ingredients required for making Malpua, and how is the batter prepared?

What are the key ingredients required for making Malpua, and how is the batter prepared?

2. Can you provide details on the ingredients needed to make Rasgulla and the steps to achieve its soft texture?

The main ingredients for Rasgulla include milk, lemon juice, sugar, cardamom pods, and saffron strands. To achieve the soft and spongy texture, boil the milk, curdle it with lemon juice, strain the whey, knead the chenna (paneer) until smooth, shape it into balls, and cook them in sugar syrup until they double in size.

3. How do you prepare the dough for kachori, and what is the filling made of?

The dough for kachori is prepared with all-purpose flour, ghee, and water. To make the filling, spiced moong dal is used, which is created by cooking the dal until soft, then sautéing it with spices. The dough is rolled into balls, flattened, filled with the spiced moong dal mixture, sealed, and deep-fried until golden brown.

On A Final Note

Holi is a festival of colors and a day to revel in the fun and frolic. That said, it is also a time to relish some delicious Holi snacks, which are an integral part of the festival. Go through these easy-to-make recipes and try making your version of these recipes at home. Besides being easy to prepare, each of these food items scores high on taste. Therefore, just indulge!


Dr Sunanda Ranade

Sunanda Ranade is Vice-Chairman of the International Academy of Ayurved, Pune, India, and an expert Ayurvedic gynecologist and nutritionist. She has been working in this field for the last 47 years. Dr. Sunanda Ranade holds a Doctorate in Ayurveda. She is also the author of several books on Ayurveda and Yoga, which have been published in Marathi, English, Spanish, and Portuguese.


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