Indian festivals are known for their distinctive way of celebration. Apart from following various rituals and rites people also prepare special dishes to celebrate the special occasion in a more special way. The Indians celebrate all the festivals with great pomp and show.
Holi is also known as the Festival of Colors. People rub ‘gulal’ and ‘abeer’ on eachothers’ faces and cheer up saying, “Holi hai”. After playing color one enjoys eating these foods with great happiness. Holi is also famous for the variety of sweets that are offered to the visitors that come to apply colors and enjoy the sweets offered by the host.
Below is a variety of traditional recipes and cuisines which are prepared during Holi.
Gujia: Gujia is a sweet Indian dumpling, filled with an almond and raisin mixture.
Puran Poli: Bread stuffed with a sweet chana daal mixture called puran. Fried and served hot.
Papri: A snack containing meethi leaves savored with chutney.
Dahi Bhalle: This is also a snack which is quite popular among people. It is dunked in loads of chilled and seasoned curds and then topped with tamarind chutney and spices.
Malpua: It is a sweet dish made of flour served with rabri. This can be stored for weeks to eat.
Saffron Syrup: It is a cold drink consumed by people on Holi.
Bhang: Associated with Lord Shiva, bhang has now become synonymous with Holi. Out of several ways of preparing bhang the most popular is taking the buds and leaves of cannabis and grinding them into a green paste. Milk, ghee, and spices are added to the mixture.
Thandai: This 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 into a green paste. It is then mixed with milk, ghee, and spices, and poured over ice.
How to make Guija
- 1 kg Khoya
- 500 gms Sugar
- 500 gms Maida (highly-refined wheat flour)
- 200 gms Almonds, chopped
- 6 tbsp Cooking oil
- 3 tbsp Kismis (raisins)
- 200 ml Water
Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. Cover with a wet cloth and leave aside.
In a frying pan, deep-fry the khoya till light brown in color. Add chopped almonds, sugar and raisins and mix well. Fry again for few minutes. Allow the mixture to cool.
Prepare a small and thick chapati from the kneaded dough. Stuff half of the chapati with the khoya mixture. Fold and draw the edges of chapati inwards to close. On slow fire, deep-fry the gujia till golden brown. Take out using a sieve and drain the oil properly.