Holi 2025: Must try recipes to add flavour to your celebrations  

Khandani Rajdhani is hosting their seven-day Rangeelo Rajasthan Festival for Holi 2025, from March 7th to 14th, across all outlets in Mumbai, Bangalore, Chennai, and Pune.

Below are some exciting Holi 2025 recipes by Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani, to help you add a special touch to your Holi celebrations!

1. Mawa Gujiya

Ingredients:

• Maida – 1 cup + 1 tbsp
• Ghee – 2½ tbsp
• Salt – a pinch
• Mava (grated) – ¾ cup
• Kopra (grated) – ½ cup
• Powdered sugar – 5 tbsp
• Cashew nuts (chopped) – 2 tbsp
• Chopped almonds – 2 tbsp
• Apple (grated) – 1
• Cinnamon powder – ¼ tsp
• Cardamom powder – ⅛ tsp
• Oil for deep frying

Method:

1. Combine maida, salt, and ghee in a bowl and mix well. Add cold water to knead a soft dough. Rest for 30 minutes.
2. Heat a pan, add grated mava, and stir continuously until golden brown. Let it cool.
3. Add kopra, powdered sugar, dry fruits, grated apple, cardamom, and cinnamon powder to the mava. Mix well.
4. Make small dough balls, roll them into small poories, and place stuffing on one half.
5. Fold into a half-moon shape, seal the edges, and fry in medium-hot oil until golden brown.
6. Prepare sugar syrup to a one-string consistency, let it cool, and soak the gujiyas for a few minutes.
7. Garnish with chopped almonds and pistachios before serving.

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2. Gulab Kesari Thandai

Ingredients:

• Thandai Masala Paste – 1 tbsp
• Boiled, chilled full-fat milk – 200 ml
• Powdered sugar – 2 tbsp
• Gulkand – 1 tbsp
• Mixed chopped nuts – 1 tbsp
• Rose syrup – 4 tbsp
• Dry rose petals – 1 tsp
• Saffron – as required

Method:

1. Mix chilled milk with Thandai Masala Paste, sugar, rose syrup, and gulkand. Stir well.
2. Garnish with chopped nuts and dry rose petals.
3. Serve chilled.

Thandai Masala Paste Recipe:

• Peeled almonds – ½ cup
• Cashew nuts – ½ cup
• Black peppercorns – 25 to 30
• Cardamom – 25 to 30
• Poppy seeds (khus khus) – 2 tbsp
• Fennel seeds – 2 tbsp
• Melon seeds (charmagaj) – 2 tbsp
• Saffron – 25 to 30 strands
• Dry rose petals – 2 tbsp

Preparation:

1. Soak all ingredients for at least 4 hours.
2. Strain and grind into a smooth paste. Store in an airtight container for up to 3 days in the refrigerator.

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3. Jamnagar Ghughra

Ingredients:

• For the outer crust:
  • All-purpose flour (maida) – 1 cup
  • Oil – 2 tbsp
  • Salt – as per taste
• For the stuffing:
  • Dry peas (soaked overnight) – ½ cup
  • Boiled potatoes – 3
  • Oil – 3 tbsp
  • Cumin seeds – 1 tsp
  • Ginger-green chili paste – 1 tsp
  • Red chili powder – 1 tsp
  • Lemon juice – 1 tsp
  • Chaat masala – 1 tsp
  • Roasted cumin powder – 1 tsp
  • Salt – to taste

Method:

1. Knead maida with oil, salt, and water into a soft dough. Let it rest for 20 minutes.
2. Boil and mash the soaked peas with boiled potatoes.
3. Heat oil in a pan, add cumin seeds, ginger-green chili paste, and sauté for 2-3 minutes.
4. Add red chili powder, chaat masala, roasted cumin powder, and salt. Mix well.
5. Add lemon juice and combine with mashed peas and potatoes.
6. Roll out small dough balls, place stuffing in the center, fold, and seal the edges.
7. Deep-fry the ghughras until golden brown. Serve with garlic chutney and sev.

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4. Leelva Kachori

Ingredients:

• Tuver – 500 gm
• Ginger-chili paste – 1 tbsp
• Salt – to taste
• Cumin seeds – a pinch
• Asafoetida – a pinch
• Turmeric powder – ½ tsp
• Garam masala – 1 tsp
• Lemon juice – 1 tsp
• Coriander leaves (chopped) – ½ tbsp
• Oil – 1 tbsp

For Dough:

• Maida – 300 gm
• Salt – to taste
• Ghee – 1 tbsp
• Water – as required
• Oil – for frying

Method:

1. Prepare the dough by mixing flour, salt, ghee, and water. Knead well and set aside.
2. Crush tuver, heat oil, add cumin seeds, asafoetida, turmeric, and tuver. Cook until soft.
3. Add garam masala, lemon juice, and coriander leaves.
4. Roll small puris, fill with stuffing, seal edges, and deep-fry until golden brown.
5. Serve with green chutney and sweet chutney.

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5. Thandai

Ingredients:

• Full-fat milk – 4½ cups
• Powdered sugar – ¼ cup
• Saffron strands
• Rose water – a few drops

To Be Soaked:

• Almonds, cashews, pista – ¼ cup each
• Poppy seeds – 2 tbsp
• Fennel seeds – 2 tbsp
• Watermelon seeds – 2 tbsp
• Cardamom – 1 tsp
• Black peppercorns – 20
• Dry rose petals – 3-4

Method:

1. Soak all ingredients for 20 minutes and grind into a coarse paste.
2. Mix paste with chilled milk and sugar. Refrigerate for 2 hours.
3. Garnish with saffron and rose water before serving.