Holi recipes with a twist
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Holi recipes with a twist

Since Holi is around the corner, we decided to get some chefs to give the occasion’s traditional recipes a twist. For instance, instead of a regular glass of thandai, you can prepare Thandai Mousse or even Thandai Sorbet.

art and culture Updated: Mar 15, 2014 16:25 IST
Serena Menon
Serena Menon
Hindustan Times

https://www.hindustantimes.com/Images/popup/2014/3/JALEBIBRULEE.jpgNo Indian festival is complete without food; especially one that involves playing with colour and dancing for hours.

Since Holi is around the corner, we decided to get some chefs to give the occasion’s traditional recipes a twist. For instance, instead of a regular glass of thandai, you can prepare Thandai Mousse or even Thandai Sorbet.

If a cocktail is what you have in mind, then try out the Rose Vodka Thandai.

And if you don’t mind going all out to embellish your festive spread, then also check out how to make Jalebi Crème Brûlée, Matar Ki Kheer, Malpua With Rabri and Betel Leaf Fondue. Read on and get started:

Thandai Sorbet


1 litre full cream milk, 1/2 cup sugar, 10 black peppercorns, few strands of saffron (kesar), 25 blanched and peeled almonds, 20 cashew nuts, soaked, 30 pistachios, blanched and peeled, 3 tbsp soaked melon seeds, 2 tbsp soaked poppy seeds, 2 tbsp fennel seeds, 1/2 tsp cardamom powder, 20 white peppercorns, 20-25 rose petals, 1 inch cinnamon stick


Grind almonds, cashews, pistachios, melon seeds, poppy seeds with milk to make a paste. Boil milk in a new pan.

Add saffron, sugar and simmer. Grind cardamom, dried rose petals, cinnamon and peppercorns to make a powder. Add the paste to milk, mix. Simmer for 4 minutes. Add powdered masala to milk. Freeze for 1.5 hours.

Remove and stir. Freeze again. Stir once every hour for 4 hours. The more you stir, the lighter your end product will be. Garnish with mint and rose petals.

(Courtesy Grand Hyatt, Goa)

https://www.hindustantimes.com/Images/popup/2014/3/BEETLE-LEAF-FONDUE.jpgBetel Leaf Fondue


50 gm white Lindt chocolate, 50 gm white compound chocolate, 1 betel leaf, 60 ml milk cream


Add all ingredients except the betel leaf to a thick-bottomed pan.

Melt them all on a low flame. Then add the betel leaf. Mix. Serve hot with any accompaniment.

(Chef Juliano, Out Of The Blue, Bandra - W)

Malpua Stack With Fresh Fruits And Rabri


1/4 gm saffron, 100 ml milk, 50 ml water, 100 gm khoya dhab (mava), 150 gm maida, 1 tsp saunf, Oil or ghee for frying, 250 gm sugar, 1 cup rabri, 1 bowl of assorted sliced fruits


For the malpua batter, add 1 tbsp warm water to saffron and keep aside. Mix milk and water. Mash khoya with your hands.

Slowly add maida and milk and keep rubbing the mix. Once it is of a thick, pouring consistency, add the saunf. Now add saffron.

Heat oil in a pan. Pour malpua batter in batches and fry each round piece until it's light golden. Remove and dip in sugar syrup.

For the sugar syrup, in another pan, mix sugar and an equal amount of water, boil and reduce to half. To plate up, interlayer malpua discs with sliced fruits and rabri. Make a stack of a couple of malpuas. Serve immediately.

(Chef Kunal Kapur)

Matar Ki Kheer


1 cup shelled green peas, 1 and 1/4 litres milk, 1 cup sugar, 1 tsp green cardamom (powdered) 7-10 pistachio nuts, 20-25 raisins, 1/2 cup ghee



Boil green peas until tender. Refresh in cold water and grind. Heat ghee, add green peas paste and cook for a few minutes; keep stirring. Keep aside.

Boil milk and add to the cooked pea paste. Bring the mix to a boil again. Cook on slow flame for 15-20 minutes or until the milk is reduced to half. Add sugar, green cardamom powder, raisins and sliced pistachio nuts. Cook for about 8-10 minutes on a slow flame, stirring constantly. Serve chilled.

(Chef Gautam Mehrishi, executive chef, Sun N Sand Hotel, Juhu)

Thandai Mousse


2 tbsp almond and pistachio powder, 1/2 tsp saunf and black pepper powder, 1 tbsp mishri or rock sugar, 2 gm agar-agar, 1 cup cooking cream, 1/4 cup white chocolate, 3/4 cup beaten whipped cream, 1/2 tsp lemon juice

For the garnish: Few pistachios and saffron strands, 1/2 cup black grapes cooked with sugar and rose water, 1/2 cup rabri, blended and strained



Mix agar-agar, 1/4 cup of water and cream in a deep pan and bring to a simmer, while stirring. Add the rock sugar, spices and dry fruits and mix well.

Cook on a medium flame for a few minutes, while stirring. Remove from the flame. Add chocolate and strain the mixture using a sieve. Transfer the mix into a steel bowl and cool slightly. Add the beaten whipped cream, lemon juice and fold gently. Pour the mixture into moulds. Semi freeze and drizzle with white chocolate. Garnish with pistachios and saffron and serve chilled with grape compote and rabri.

(Chef Ranveer Brar)

Rose Vodka Thandai


3 tsp poppy seeds, 125 gm almond flakes, 3 tbsp white peppercorns, 4 tbsp rose petals, 2 pods of green cardamom, 1.5 cups vodka, 1.5 litre milk, 250 gm condensed milk



Soak the poppy seeds overnight. Next morning, drain and grind them with almonds, pepper, rose petals, cardamom and peppercorns to a paste. Heat milk and add the condensed milk and powdered spices. Simmer for 15 minutes. Remove and chill in the fridge.

Add vodka, stir and serve.

(Rushina Munshaw Ghildiyal, food blogger and owner of APB Cook Studio, Andheri -E)

First Published: Mar 14, 2014 15:48 IST