Holi Cuisines and their recepies

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Special Cuisines of Holi


Indian festivals are known for their unique way of celebration. Apart from maintaining various traditions and rituals during the festivals, people also prepare delicious food items to make the occasion more special.

 
There are famous and delicious dishes prepared during Holi. After playing color one enjoys eating these foods with great pleasure. 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.
 
All recipes which are made on this day are cherished by family members and friends with great fervor. This section contains a variety of traditional recipes and cuisines which are prepared during Holi festival and are savored by majority of the families and friends.
 
Malpua: It is a sweet dish made of flour served with rabri. This can be stored for weeks to eat.
 
Puran Poli: These are made in small doughs after which they are fried and served hot.
 
Saffron Syrup: It is drunk popularly by people on Holi as a cold drink.
 
Dahi Bhalle: This is also the snack which is quite popular among people and eaten with chutnii and curd.
 
Gujia: It is a northern sweet dish savored popular amongst the people.
 
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 into a green paste. It is then mixed with milk, ghee, and spices which is latter on served along with ice cubes in the glass.
 
Papri: It’s a snack containing meethi leaves savored by chutnii.
 
Kanji Ke Vade: It is made of urad ki dal and is socked in water of rai and a flavored drink is originated which is sour in flavour.
 
Bhang: Associated with Lord Shiva, bhang has now become synonymous with holi. Out of several ways of preparing bhang the most popular is the buds and leaves of cannabis squashed and ground into a green paste. To this mixture milk, ghee, and spices are added. This bhang base is turned to thandai

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