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Some mouthwatering recipes on Holi
A spring festival Holi is also known as festival of colours and love. This ancient Hindu religious festival is celebrated by Hindus, non-Hindus and other communities. Holi celebration starts with Holika Dehen or bonfire on the night before Holi where people perform their rituals, where they gather sing and dance.

On this festive occasion delicious food items are prepared. The most traditional recipes are like Gujia, Puran Poli, Saankhein, Papri, Dahi Bhalle, Malpua, Kanji ke Vade, Flavoured Bhang drink, Hot buttered Bhang, Sweet Kachoris, Bhang Thandai, Barfi etc.


It is a North Indian cuisine, which is sweet dumpling made with suji and Maida flour or wheat flour and is stuffed with khoya. The Packing of Gujia is most probably similiar to samosa, however its distinct in shape. The mixture of grated and roasted dry fruits, khoya, coconuts is filled in gujia. Later it is deep fried and severed with Thandai.

Puran Poli

This classical Marathi dish is a dessert served during such auspicious occasion. It resembles to a roti but poli is actually very different. The stuffing is known as puran and the outer cover is known as poli. Boiled chickpea lentils with a pinch of turmric for color filled in poli. The lentils are cooked uptil it get soft and the broth removed later. After that jaggery is added in it. Saffron, cardamom, and nutmeg is added for additional flavour. Poli is made by making dough of refined flour, milk and ghee. The puran is stuffed inside the dough and then rolled out flat using a rolling pin. Then it cooked on a hot griddle and served with full spoon of ghee.


It is also known as Shondesh or pancake. Malpua batter is prepared by crushing ripe bananas or coconut, adding flour, and water or milk and it seasoned with cardamoms, later it is deep fried. In North India region this dish has sugar added to the batter prior to frying. Malpua can be served with malai or with sugar syrup.

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