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Top 10 holi special delicacies of India

Celebrating Holi in India? What could be more fun than enjoying the delicious traditional delicacies that come with the festival of colours? The best part about Holi in India is getting to indulge in some lip-smacking dishes that are a specialty of regions across the country. From sweet, rich desserts to spicy snacks, there’s a flavour for every palate.

So, are you ready to celebrate Holi with us? Let us show you our top 10 holi special delicacies that are sure to tantalise your taste buds! Here, we’ll take you on a delicious journey through all the flavours and aromas of India’s most beloved festival. From Gujiya to Puran Poli and Thandai, join us as we explore some of the most delicious Holi treats from all around India.

1-Gujiya – A Fried Dessert

Holi, the festival of colours and love, brings along with it some delicious treats and sweets that are sure to get your taste buds dancing! First on our list is Gujiya, a fried sweet dish from North India. This traditional treat consists of a flour-based casing which is filled with a sweet mixture of khoya (milk solids), nuts, coconut, and spices. The gujiya is then deep fried till golden brown and served as a special festive delicacy.

With its crisp outer layer and sweet filling inside, every bite of gujiya is sure to delight your taste buds. Plus, this Holi special dish is healthier than most treats as it has a high amount of Iron, protein, calcium and carbohydrates – perfect for giving you an energy boost during this fun holiday! So go ahead and indulge in some tasty gujiya this Holi – it’s just too good to resist!

Gujiya Recipe

It wouldn’t be Holi in India if you didn’t sample some of the country’s delectable specialties. Number one on the list for delicious Holi recipes has to be gujiya – a fried dessert that is bound to have your taste buds wanting more.

Here are the ingredients you’ll need to make these delightful treats:

  • 2 cups all-purpose flour
  • ¼ cup cold butter
  • ½ teaspoon salt
  • 1 cup lukewarm water
  • 2 ½ cups khoya or mawa
  • Sugar 2 cups
  • 1/2 teaspoon cardamom powder
  • Dry fruits of your choice
  • Oil for frying

Direction to cook:

  • Preparing the dough: First mix together the flour, butter and salt in a bowl until it resembles a coarse crumbly mixture. Then add lukewarm water and knead into a soft dough. Refrigerate this dough for 30 minutes, then roll it out into small disks (around 4 inches) using a rolling pin.
  • Preparing the filling: Cook mawa in a kadai fro around 3 to 4 minutes. Keep it aside to cool down. Once its on room temperature add chopped dry-fruits and powdered sugar to it. Mix well. Filling is ready.
  • Assembling the Gujiya: Fill the center of each disk with 2 tablespoons of the mawa and fold over the ends, crimping together with your fingers to ensure that the filling does not seep out during deep frying. You can also use gujiya molds for this step. There are many types of gujiya molds available in market easily.
  • Deep Frying: For deep fry each disk until it’s golden brown and there you have it – gujiyas! Serve them up fresh with some sweet mango chutney alongside for added flavor. Enjoy!

2- Puran Poli – Maharashtrian Sweet Flatbread

Puran Poli is a popular Indian sweet flatbread made during Holi celebrations. It has origins in the lands of Maharashtra and has gained popularity among other regions of India as well. The dish is prepared with wheat flour or all-purpose flour, jaggery, and ghee. It’s a sweet flatbread that is rolled out into thin rotis shape and stuffed with the aforementioned ingredients.

The filling for the poli is usually made on low flame until it thickens and has a luscious texture. Once the filling is ready, the dough is rolled out into thin circles then filled with the stuffing and carefully sealed from all sides. The stuffed dough is then cooked on a medium flame by pressing it gently from both sides. The end result is a mouth-watering treat that can be enjoyed both warm or cold! Whether you choose to eat it for breakfast, lunch, or even dinner – this special Holi delicacy will definitely not disappoint!

Puran Poli Recipe

Ingredients: for 5 to 6 Puran Poli

  • whole wheat flour 2 cups
  • Ghee for moyan- 1/3 cup
  • chana dal (a type of lentil)- 1 cup
  • jaggery- 1 cup
  • For additional flavours: cardamom powder, poppy seeds, grated coconut


  • Filling: Firstly, make the stuffing; soak the chana dal in water for 3-4 hours, then pressure cook it until its completely soft. This will require around 4 to 5 whistles and 3 to minutes additional simmering time on low flame. Once the dal is properly cooked, add jaggery to it and cook again until all the jaggery is completely dissolved in cooker. But do not switch off the flame. Keep stirring and cooking until all the water gets dry. Let it cool down and add cardamom powder, coconut and poppy seeds for extra flavour and texture if desired. Your filling is ready.
  • Dough: To make the poli dough, combine whole wheat flour with melted ghee and pinch of salt. Knead into a soft dough using enough water as needed – but be careful not to make it too soft or sticky! Keep is aside for twenty minutes.
  • Assembly: Once you have made your dough and stuffing, it’s time to assemble your puran polis: make dough balls and flatten them into small circles. Stuff these small dough circles with stuffing but don’t overload. Close the edges of the dough circles and press lightly. Roll them like any other stuff-paratha.
  • Cooking: Pre-heat the tawa on medium heat and cook these rolled and filled parathas on both sides. Apply ghee whenever needed, press lightly and keep flipping. Once they are golden brown they are ready to eat.. Yum!

3- Malpua – A Traditional Pancake

If you’re looking for a traditional Holi-time treat, then you should definitely check out malpua—an Indian pancake. Malpua is made from refined flour and usually topped with nuts, cardamom and sugar syrup, and is sometimes served with an accompaniment of freshly crushed bananas, which blends beautifully with the flavors.

The reason it makes an ideal Holi snack? This traditional dessert can be made in a jiffy! All you need to do is mix all the ingredients for the batter together and then fry them into pancakes – it’s a cinch!

But how does one make sure they get the perfect plate of malpua? Here are some tips and tricks:

You can use ghee or oil to fry the pancakes – ghee gives it a unique flavor while oil might be easier to work with.

You should not put too much batter on one pancake as this will make them difficult to turn over without breaking apart.

If you have time, try making the syrup before cooking – this will make sure it cools down by the time your pancakes are ready to be served.

Don’t forget to top each pancake with nuts while they are cooking – this adds a certain crunchiness that’s unbeatable!

Malpua pancakes are incredibly sweet, thanks to the generous drizzle of syrup or honey you’ll find on every plate. The syrup is usually made from jaggery, which adds to its unique flavour and enhances its sweetness.

The texture of a malpua pancake is soft and fluffy, and it’s typically fried in ghee or clarified butter for that extra crunch. Paneer (Indian cottage cheese) can also be added for a richer taste and texture.

Symbolic meaning

In some parts of India, malpua pancakes are seen as symbols of prosperity and abundance because they represent roundness, which many people interpret as being symbolic of good luck. They’ve become very popular over the years because they’re believed to bring joy and blessing into households during Holi celebrations.

So if you’re looking for something special this Holi season, why not try making some malpua pancakes yourself? With just a few simple ingredients like flour, sugar, milk and ghee (clarified butter), you can whip up some delicious pancakes that everyone will love!

Lastly, make sure to serve them warm – no one likes cold pancakes!

So why wait? It’s time for you to dig into some delicious malpua.

Malpua Recipe


  • 1 cup all-purpose flour
  • 1/2 cup semolina (suji/rava)
  • 1/2 cup milk powder
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 tsp cardamom powder
  • Oil or ghee for frying

For the syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 tsp cardamom powder


  1. In a mixing bowl, combine flour, semolina, milk powder, sugar, cardamom powder, milk, and water. Mix well to form a smooth batter.
  2. Heat oil or ghee in a pan over medium flame.
  3. Once the oil is hot, take a small ladleful of the batter and pour it into the hot oil to form small pancakes.
  4. Fry until golden brown on both sides.
  5. Remove the Malpuas from the pan and place them on a paper towel to remove excess oil.
  6. Repeat the process with the remaining batter.
  7. To make the syrup, combine sugar, water, and cardamom powder in a saucepan and cook over medium heat until the sugar dissolves and the syrup thickens slightly.
  8. Dip the fried Malpuas in the syrup for a few seconds and remove them.
  9. Garnish with chopped nuts and serve hot or at room temperature.

Enjoy the delicious Malpua!

4- Thandai – Refreshing Cold Drink

One of the most popular Holi delicacies and drinks in India is thandai. It’s a refreshing cold drink made with a combination of milk, sugar, almond and fennel. Thandai is believed to have originated in North India centuries ago, and today it continues to be a traditional favourite.

Thandai is usually flavored with rose petals, saffron and cardamom. In some regions, it’s also spiced up with adding cannabis (commonly known as “bhang”) for a special kick. There’s no other drink quite like Thandai—it’s creamy, sweet and full of flavour that will tantalise your taste buds!

Thandai can be enjoyed during Holi or any other time throughout the year. It’s perfect for those hot summer days when you need to cool off quickly. 

Whether you’re spending your Holi playing outdoors in the sun or relaxing indoors in the comfort of your own home, Thandai is just what you need to quench your thirst and cool off. This deliciously sweet and creamy beverage is perfect for any time of day and can be enjoyed by children and adults alike.

So what makes Thandai so special? To start, it is made with an aromatic blend of spices, including saffron, rose petals, almonds, fennel seeds, cardamom, peppercorns, poppy seeds and more. As such, it’s no wonder why Thandai offers such a unique flavour experience that you won’t find in many other drinks. In addition to all the spices it contains, it also has milk which helps to balance out the flavours.

Not only is this drink delicious, but as it packs quite a punch with its spices and herbs it also has many warm health benefits as well. This includes stimulating digestion and helping to reduce anxiety. And unlike most drinks that contain alcohol or artificial sweeteners, Thandai is completely natural and safe for everyone to enjoy during Holi celebrations!

Thandai Recipe:


  • 1 cup milk
  • 1/4 cup almonds, blanched and peeled
  • 1/4 cup cashews
  • 1/4 cup pistachios
  • 1/4 cup melon seeds (magaz)
  • 1/4 cup poppy seeds (khus khus)
  • 1/2 cup sugar
  • 1/2 tsp cardamom powder
  • 1/4 tsp saffron strands
  • 1 tbsp rose water
  • 4 cups water
  • Ice cubes


  1. Soak almonds, cashews, pistachios, melon seeds, and poppy seeds in water for 2-3 hours.
  2. Drain the water and grind the soaked nuts and seeds to a fine paste using a blender or mixer.
  3. In a separate pan, boil 4 cups of water and add sugar to it. Stir until the sugar dissolves completely.
  4. Add the ground nut and seed paste to the sugar water and mix well.
  5. Add cardamom powder, saffron strands, and rose water to the mixture and stir well.
  6. Let the mixture cool down to room temperature.
  7. Add milk to the mixture and blend it once again in a blender or mixer.
  8. Strain the mixture through a fine sieve or a muslin cloth.
  9. Chill the Thandai in the refrigerator for a few hours.
  10. Serve the chilled Thandai in glasses with ice cubes and garnish with chopped nuts or saffron strands.

Enjoy the refreshing and delicious Thandai!

5- Shakkarpara – Tea-Time Snack

When it comes to snack time during Holi, Shakkarpara is at the top of the list. It’s a quick and easy-to-make fried tea-time snack made from wheat flour, ghee and sugar. The result is golden-brown, crispy treats that are sure to be a hit with everyone.

So if you’re looking for something simple yet tasty to make for your Holi celebrations this year, give Shakkarpara a try! With just the right ingredients and deep frying technique you’ll have mouthwatering snacks ready in no time.

One of India’s favourite tea-time snacks, Shakkarpara is made up of deep fried dough given a sweet and spicy coating. This delicious snack is often served as a side dish during festive occasions such as Holi. You could also opt to use it to add some crunch to your next chaat or salad!

Shakkarpara Recipe

Shakkarpara is a popular Indian snack made with flour, sugar, and ghee. Here’s a simple recipe to make Shakkarpara at home:


  • 1 cup all-purpose flour
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup powdered sugar
  • 1/4 tsp cardamom powder
  • Oil for frying
  • Water as required


  1. In a mixing bowl, combine flour, ghee, powdered sugar, and cardamom powder. Mix well until the mixture resembles bread crumbs.
  2. Add water as required and knead the mixture to form a smooth and firm dough.
  3. Cover the dough and let it rest for 10-15 minutes.
  4. Heat oil in a deep frying pan over medium heat.
  5. Roll out the dough into a thin sheet, approximately 1/4 inch thick.
  6. Cut the rolled dough into diamond-shaped or rectangular pieces.
  7. Fry the Shakkarpara pieces in hot oil until they turn golden brown on both sides.
  8. Remove the Shakkarpara from the pan and place them on a paper towel to remove excess oil.
  9. Repeat the process with the remaining dough.
  10. Once cooled, store the Shakkarpara in an airtight container.

Enjoy the crispy and sweet Shakkarpara with a cup of tea or coffee!

6- Dahi Vada – Lentil Dumplings in Yogurt

You probably already know that one of the most popular Holi delicacies is dahi vada — a crisp, fried lentil dumpling that’s served in a yogurt sauce.

This lip-smacking snack has been around for centuries and can be found all over the South Asian subcontinent. It’s incredibly easy to make, so you can whip up a batch quickly at home!

The traditional recipe uses urad dal (black gram) or moong dal (yellow mung beans), which are soaked overnight and then blended to form a mash. This is then shaped into round balls and deep-fried until golden brown. For the finishing touch, these golden orbs are drizzled with a creamy yogurt sauce and sprinkled with some spices like coriander, pepper, cumin and even chaat masala.

To top it all off, this delicious snack is traditionally served with some sweet tamarind chutney or mint chutney for an extra kick of flavour. So go on, try out this timeless classic in all its delicious glory this Holi!

Dahi Vada Recipe

Dahi Vada is an iconic Indian dish, and it’s a must-have for Holi celebrations. It’s basically lentil dumplings soaked in a creamy yogurt sauce and topped with chutneys and spices. Plus, it’s easy to make at home with the right ingredients.

Here’s how to prepare Dahi Vada:

Dahi Vada is a popular Indian snack made with lentil dumplings soaked in spiced yogurt and topped with chutneys. Here’s a simple recipe to make Dahi Vada at home:

Ingredients: For the Vadas:

  • 1 cup urad dal (split black gram)
  • 2-3 green chilies, finely chopped
  • 1 inch ginger, grated
  • Salt to taste
  • Oil for frying

For the Yogurt:

  • 2 cups thick yogurt
  • 1/2 cup water
  • Salt to taste
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • Sugar to taste

For the Toppings:

  • Tamarind chutney
  • Green chutney
  • Roasted cumin powder
  • Red chili powder
  • Chopped cilantro


  1. Wash and soak urad dal in water for 4-5 hours or overnight.
  2. Drain the water and grind the dal into a smooth paste using a grinder or mixer. Add a little water if required.
  3. Add chopped green chilies, grated ginger, and salt to the dal batter. Mix well.
  4. Heat oil in a deep frying pan over medium heat.
  5. Wet your hands and take a small portion of the dal batter. Flatten it with your fingers and make a small hole in the center.
  6. Gently slide the vada into the hot oil and fry until golden brown on both sides.
  7. Remove the vadas from the pan and place them on a paper towel to remove excess oil.
  8. In a separate bowl, whisk the yogurt until smooth.
  9. Add water, salt, roasted cumin powder, red chili powder, and sugar to the yogurt. Mix well.
  10. Soak the fried vadas in the spiced yogurt for 15-20 minutes.
  11. Arrange the soaked vadas on a serving plate.
  12. Drizzle tamarind chutney and green chutney over the vadas.
  13. Sprinkle roasted cumin powder, red chili powder, and chopped cilantro on top.
  14. Serve chilled and enjoy the delicious Dahi Vada!

Note: You can also add a little grated coconut, chopped cashews, and raisins to the vada batter for extra flavor and texture.         

7- Rajbhog – Festival Special Sweet

If you love sweets, you won’t want to miss Rajbhog. This traditional sweet dish hails from Bengal and is a Holi favorite. The name of this delicacy translates to ‘Royal Delight’ and this is surely an apt name for such delightful treats. Rajbhog is made using a puff pastry shell filled with thick, creamy and sweetened milk known as khoya. This is topped off with a generous helping of sliced almonds and the tartness of saffron strands that are used as a garnish.

You’ll need to take care when preparing Rajbhog, as it’s delicate and needs to be made with lots of attention to detail. However, the result of your hard work will be utterly satisfying—especially if you have a sweet tooth! Rajbhog makes for an excellent snack for everyone to enjoy on Holi, especially when served alongside other classic Indian treats such as samosas or pakoras. So why not whip up some delicious Rajbhog this Holi?

Rajbhog Recipe

Ingredients: For the Paneer Balls:

  • 2 cups paneer (cottage cheese), grated
  • 2 tbsp all-purpose flour
  • A pinch of baking soda
  • 1 tbsp ghee (clarified butter)
  • 2-3 drops of orange food color
  • Saffron strands, soaked in milk
  • Chopped pistachios for garnish

For the Sugar Syrup:

  • 2 cups sugar
  • 1 cup water
  • 1 tsp cardamom powder
  • Saffron strands, soaked in milk


  1. In a mixing bowl, combine grated paneer, all-purpose flour, baking soda, and ghee. Mix well to form a smooth dough.
  2. Divide the dough into equal-sized balls.
  3. In a separate bowl, mix the orange food color with a little water to form a paste.
  4. Flatten each ball slightly and add a few drops of the orange food color paste in the center.
  5. Bring the edges together and roll into a smooth ball. Repeat with the remaining dough.
  6. In a separate pot, combine sugar, water, cardamom powder, and saffron strands soaked in milk.
  7. Cook the mixture over medium heat until the sugar dissolves and the mixture comes to a boil.
  8. Reduce the heat and let the mixture simmer for 5-7 minutes until it thickens to a syrup consistency.
  9. Add the paneer balls to the syrup and let them simmer for 10-12 minutes.
  10. Turn off the heat and let the Rajbhog cool to room temperature.
  11. Garnish with chopped pistachios and saffron strands.
  12. Serve chilled and enjoy the delicious Rajbhog!

Note: You can also add a little cardamom powder and chopped nuts to the paneer dough for extra flavor and texture.

Rajbhog will definitely add an extra festive touch to your Holi celebrations!

8- Kachori – Spicy Fritters With Stuffing

Kachoris are irresistible deep-fried snacks made from refined flour and can be filled with spicy potatoes, chickpeas, or moong dal. The stuffing for this holi special delicacy depends on the region it comes from — but it’s sure to be a delicious treat.

Kachoris are perfect for an outdoor holi celebration. People usually enjoy them with tamarind chutney, coriander chutney, and yogurt. Here’s how they’re made:

Kachori Recipe

The 8th in the list of top 10 Holi recipes of India is Kachori, a spicy fritter made by stuffing a dough with a filling of your choice. This delicious dish is believed to have originated in the Rajasthan region but is popular all over India.

Kachoris can be served as snacks, appetisers or as part of the main course. Here’s the recipe to make them:

Ingredients: For the Dough:

  • 2 cups all-purpose flour
  • 1/4 cup ghee (clarified butter)
  • Salt to taste
  • Water as required

For the Filling:

  • 1 cup yellow moong dal (split yellow lentils)
  • 2-3 green chilies, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • Oil for frying


  1. Wash and soak the moong dal in water for 2-3 hours.
  2. Drain the water and grind the dal into a coarse paste using a grinder or mixer. Do not add water.
  3. Heat oil in a pan over medium heat.
  4. Add cumin seeds and let them splutter.
  5. Add grated ginger, chopped green chilies, and sauté for a few seconds.
  6. Add the ground moong dal and sauté for 8-10 minutes until the mixture is dry.
  7. Add coriander powder, red chili powder, garam masala powder, and salt to the mixture. Mix well and remove from heat. Let it cool.
  8. In a mixing bowl, combine flour, ghee, and salt. Mix well until the mixture resembles bread crumbs.
  9. Add water as required and knead the mixture to form a smooth and firm dough.
  10. Cover the dough and let it rest for 10-15 minutes.
  11. Divide the dough into equal-sized balls.
  12. Roll out each ball into a small circle, approximately 3-4 inches in diameter.
  13. Place a spoonful of the filling in the center of the circle.
  14. Gather the edges of the circle and seal the filling inside, making a ball.
  15. Flatten the ball slightly and roll it out gently, taking care not to break the outer layer.
  16. Heat oil in a deep frying pan over medium heat.
  17. Fry the Kachoris in hot oil until they turn golden brown on both sides.
  18. Remove the Kachoris from the pan and place them on a paper towel to remove excess oil.
  19. Serve hot with tamarind chutney or green chutney.

Enjoy the delicious and crispy Kachoris as a snack or with your meals!

They should come out perfectly fluffy with a hot spicy filling inside — Yum!

9- Pani Poori – Chatpata Indian Snack

Pani Poori is a popular Indian snack that’s usually served during Holi celebrations. It’s also known as golgappa, puchka, pakodi and phulki—but they all mean the same thing: a deep-fried round of dough that’s filled with a spicy and tangy mix of chutney, potatoes, onions and chickpeas.

If you’re looking for a snack to take with you to Holi celebrations, Pani Poori is perfect. This delicious, chatpata (spicy) Indian snack is made with a combination of flavors, textures, and spices that make it incredibly irresistible.

Pani Poori consists of fried bread rounds (called ‘puri’), which are filled with potatoes, onions and spices. The puris are then topped with an irresistible ‘pani’ made using tamarind paste, mint leaves, and chaat masala.

To make the perfect Pani Poori:

  1. Start by boiling potatoes in water and adding the spices such as turmeric powder and red chili powder.
  2. When the potatoes are done cooking, add chopped onion and coriander to the mixture and let cool.
  3. Deep fry small balls of puri dough until they turn golden-brown.
  4. To assemble the Pani Poori, shape the puris into cups and fill them with the potato mixture from earlier.
  5. Finally prepare your ‘pani’; grind up tamarind paste, mint leaves, green chillies and powdered cumin seeds along with water until everything is well combined – this is your pani!
  6. Drizzle this onto your Pani Pooris for a flavorful finish!

This spicy snack-recipe is jam-packed with flavor – not only does it look fantastic on a platter but it’s also incredibly easy to make! Grab yourself some Pani Pooris this Holi season; you won’t regret it!

Pani Poori Recipe:

Pani Puri, also known as Gol Gappe, is a popular Indian street food that consists of small crispy shells filled with spicy tangy water and mashed potatoes. Here’s a simple recipe to make Pani Puri at home:

Ingredients: For the Puri:

  • 1 cup semolina (suji)
  • 1/4 cup all-purpose flour
  • Salt to taste
  • Water as required
  • Oil for frying

For the Filling:

  • 2 potatoes, boiled and mashed
  • 1/2 cup chickpeas, boiled
  • 1 tsp chaat masala
  • Salt to taste
  • 1/4 cup tamarind chutney
  • Chopped coriander leaves for garnish

For the Spicy Water:

  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 2-3 green chilies
  • 1-inch piece of ginger
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • 1/2 tsp black salt
  • 1/2 tsp salt
  • 1/2 lemon, juiced
  • 4 cups water


  1. In a mixing bowl, combine semolina, all-purpose flour, salt, and water as required. Mix well to form a smooth and firm dough.
  2. Cover the dough and let it rest for 20-30 minutes.
  3. Divide the dough into small balls and roll them out into thin circles, approximately 2-3 inches in diameter.
  4. Heat oil in a deep frying pan over medium heat.
  5. Fry the puris in hot oil until they turn golden brown and crispy.
  6. Remove the puris from the pan and place them on a paper towel to remove excess oil.
  7. In a mixing bowl, combine mashed potatoes, boiled chickpeas, chaat masala, and salt. Mix well.
  8. Make a small hole in the center of each puri and fill it with the potato mixture.
  9. Add a little tamarind chutney to each puri and garnish with chopped coriander leaves.
  10. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, cumin powder, chaat masala, black salt, salt, lemon juice, and water. Blend until smooth.
  11. Strain the mixture through a sieve to remove any solids.
  12. Serve the spicy water in a separate bowl or jug.
  13. To eat, dip the filled puri into the spicy water and enjoy the explosion of flavors and textures!

Note: You can adjust the amount of green chilies and black salt in the spicy water according to your taste preference.

10- Mahim Halwa – Goan Special Sweet

Last on the list, but definitely not least, is the delicious Mahim Halwa, a Goan specialty. This sweet dish is made with flour, sugar and ghee for that traditional Indian flavour.

This mouth-watering treat is perfect for Holi celebrations, as its bright yellow colour complements all of the other colourful dishes that you’ll find at this festive time of year. It also has a unique texture that you won’t find in any other type of dessert —once you try it once, you won’t be able to resist going back for more!

Making your own Mahim Halwa at home is easy:

Start by melting some ghee in a large skillet.

Add the coarsely-ground wheat flour to the skillet and stir it until it starts to turn golden brown.

Then add water and jaggery or sugar and mix it all together until it forms a sticky paste-like consistency.

Finally, add cardamom powder, saffron strands and chopped nuts of your choice for even more flavour and texture!

Mahim Halwa Recipe

Mahim Halwa is a popular sweet from the Indian state of Maharashtra, made with a mixture of wheat flour, ghee, and sugar syrup. Here’s a simple recipe to make Mahim Halwa at home:


  • 1 cup wheat flour
  • 1 cup ghee (clarified butter)
  • 1 cup sugar
  • 3 cups water
  • 1/4 tsp cardamom powder
  • A pinch of saffron strands
  • Chopped nuts for garnish


  1. In a deep heavy-bottomed pan, heat ghee over medium heat.
  2. Add wheat flour to the pan and stir continuously to roast the flour in ghee. Keep stirring until the flour turns golden brown and fragrant.
  3. In a separate pot, combine sugar and water and heat over medium heat.
  4. Stir the sugar syrup until the sugar dissolves completely.
  5. Increase the heat and let the syrup come to a boil.
  6. Reduce the heat and let the syrup simmer for 8-10 minutes until it thickens.
  7. Add cardamom powder and saffron strands to the syrup and mix well.
  8. Slowly pour the sugar syrup into the roasted wheat flour and ghee mixture, stirring continuously to prevent lumps from forming.
  9. Keep stirring the mixture until it thickens and starts to come together as a mass.
  10. Turn off the heat and let the mixture cool for 2-3 minutes.
  11. Grease a flat plate or tray with ghee and pour the halwa mixture onto it.
  12. Spread the mixture evenly on the plate or tray and let it cool completely.
  13. Once the halwa is cooled, cut it into desired shapes and garnish with chopped nuts.
  14. Serve and enjoy the delicious Mahim Halwa!

Note: You can also add food coloring to the halwa mixture for a more vibrant look.

Enjoy your homemade treat!

Holi is a time to celebrate and enjoy, and what better way to do that than indulging in some delicious and unique dishes! From traditional sweets and savories to creative variations, these top 10 Holi special delicacies of India are sure to please all of your taste buds.

Whether you’re a fan of the crunchy gujiyas, the sweet and creamy malpuas, or the filling puris, you’ll definitely find something to satisfy your stomach this Holi. So go ahead, whip up your favorite Holi special dish and celebrate this festival of colors with family and friends!


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