Indian festivals are known for their distinctive way of celebration. Apart from following various rituals and rites, people also prepare delicious dishes to celebrate the festive occasion in a more special way. The Indians celebrate all the festivals with great pomp and show.
Holi is also known as the festivals of Colors, celebrated in spring. People rub ‘gulal’ and ‘abeer’ on each others’ faces and cheer up saying, “Holi hai”. After playing with color, one enjoys eating delicious foods with great happiness. Holi is also famous for the variety of sweets that are offered to the visitors that come to apply color.
What happens on Holi?
On the first day, large bonfires are made at night for the burning of the demoness Holika (Hiranyakashipu’s sister who troubled little children, as how the story is told). The second day is known as Dhulheti. During the day, people throw colored powder and water at each other. The colored powder is traditionally made of Neem, Kumkum, Haldi and many other traditional medicinal herbs prescribed by Ayurvedic doctors. When the weather changes in spring, it is believed the weather change causes viral fever and cold, therefore the throwing of the colors also serves medicinal purposes.
Traditional recipes and cuisines prepared during Holi.
Gujia: A northern sweet dish and is very popular amongst the people.
Puran Poli: These are made in small doughs after which they are fried and served hot.
Papri: A snack containing meethi leaves savored by chutney.
Dahi Bhalle: A snack, quite popular among people and eaten with chutney and curd.
Malpua: A sweet dish made of flour served with rabri. It can be stored for weeks to eat.
Saffron Syrup: A very popular cold drink on Holi
Bhang: Associated with Lord Shiva, bhang has now become synonymous with Holi. There are several ways of preparing bhang, the most popular is the buds and leaves of cannabis ground into a green paste. Milk, ghee, and spices are added to the mixture. This bhang base is turned to Thandai.
Thandai: It is a cool drink made of poppy seeds, aniseeds, black peppercorns and rose petals, the buds and leaves of Cannabis. Using a mortar and pestle, it is grounded into a green paste. Milk, ghee, and spices are added into the mixture. The drink is served with ice cubes in a glass.
Kanji Ke Vade: A sour drink made of urad ki dal that is soaked in water of rai.
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