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Holi 2018 Recipes: How to Make Badam aur Gulukand Ki Kulfi, Maple Thandai Panna Cotta, Badam ki Phirni

Take your pick from this collection of mouth-watering recipes

Published: February 28, 2018 3:10 PM IST

By Lifestyle Staff

Holi 2018 Recipes: How to Make Badam aur Gulukand Ki Kulfi, Maple Thandai Panna Cotta, Badam ki Phirni

Vibrant. Colourful. Playful. These words are very often used to describe Holi, India’s festival of colours. But Holi is as much about food as it is about colours. Various varieties of sweet and salty snacks and drinks are made on the occasion of Holi, which adds even more sparkle to this day. These include thandaigujiyakulfi and phirni, to name a few. And if you want to give a twist to these traditional dishes, then check out the recipes of top chefs, Chef Kunal Kapoor, Chef Vicky Ratnani, Chef Manish Mehrotra and Chef Ajay Chopra. The food experts have shared their recipes for ‘Badam aur Gulukand ki Kulfi’, ‘Maple Thandai Panna Cotta’, ‘Badam ki Phirni’, ‘Badam ki Kheer’, ‘Almond and Honey flavoured Srikhand’, ‘Almond, Sweet Potato and Pomegranate Chaat, White Pea Ragda’, ‘Almond and Raw Banana Galawat’ and ‘Rang Barse Badam’. Take your pick from this collection of mouth-watering recipes to make Holi even more special.

Badam aur Gulukand Ki Kulfi


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Chef Ajay Chopra

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes + freezing time


Almonds whole – 200 g

Gulabkipatti – 40g

Milk (full fat) – 1.5 lt

Mawa (unsweetened) – 80g

Sugar – 70g

Saffron – few strands


Blanch and peel the almonds and make a paste of 90 % of the almonds. Clean and soak rose petals in water and cook them in sugar till thick. Dissolve the saffron in a small bowl of warm milk to extract its flavour. The, boil the milk and reduce to 40%, add grated Mawa, almond paste, sugar and saffron extract cook until mawa is dissolved. Pour the mixture into kulfi cones, add cooked rose petal, sliced almond and freeze it. Serve with falooda and rabri. (ALSO READ Sakshi Tanwar Shares Recipes For Aloo Tikki Chaat, Thandai, Mawa Gujiya)

Maple Thandai Panna Cotta

panna cotta

Chef Vicky Ratnani


Heavy cream 275ml

Gelatine 2g

Maple Syrup 140ml

Rose water 5ml

Saffron few strands

Black pepper powder pinch

Almond ground 1tsp

Cashew nut ground 1 tsp

Salt pinch


Soak the gelatine in 2 tbsp of cream and heat gently until it dissolves. Heat the rest of the cream to a gentle simmer.
Add maple syrup, saffron, rose water, ground nuts, black pepper. Mix well until everything dissolves in it. Stir in the gelatine mixture. Pour into glasses or bowls or cups and chill for 4 to 5 hours until set. Garnish with grated almonds & maple whipped cream

Badam ki Phirni

badam ki phirni

Chef Kunal Kapur

Serves 4

Preparation Time: 10mins

Cooking time: 15mins


Almonds (peeled) – 1cup

Milk – 500ml

Sugar –100gms

Rice — 2tbl spn

Cardamom powder – 1/2 tsp

Gulabjal – 1 tablespoon


Chop the almonds finely and keep aside. Soak the rice for 15 mins. Now grind to a paste using little water. Keep milk for boiling, add sugar and cardamom powder. Once it boils, lower the heat and add almonds. Cook for 2 mins and then slowly add the rice paste. Keep stirring on a slow flame till the entire milk thickens and coats thickly on the back of a spoon. Remove from flame, add gulabjal and pour into small containers. Refrigerate and serve cold.

Badam ki Kheer

badam kheer

Chef Kunal Kapur

Serves 4
Preparation Time: 10mins
Cooking time: 20mins


Desi ghee – 2 tablespoon

Almonds – 1 cup

Green cardamom pwd – 1/2 tsp

Rice – 3 tblspn

Milk – 1lt

Raisins – 1/2 cup

Sugar – 150 gms

Almond slivers – 1 & 1/2tblspn


Soak rice for half hour. Soak raisins in water for 15 minutes.Blanch the almonds, remove skin and grind to a paste adding little water. Heat a pan and add desi ghee. Now lightly sauté the almond paste on low heat for 1 minute. Add milk and bring it to a boil. Lower the heat and add rice. Cook for 15 minutes or till the rice overcooks and thickens the kheer. Add sugar and raisins. Garnish with almond slivers.

Almond and Honey Flavoured Srikhand


Chef Kunal Kapur

Serves 2
Preparation Time: 15mins


Hung yoghurt – 1& 1/2cup

Powdered sugar – 2tblspn

Almonds (toasted & crushed) – 3tblspn

Honey – 1tblspn

Cinnamon powder – 1/2 tsp


Blend yoghurt and sugar and pour in small glasses. Fill half the glass and add toasted & crushed almonds. Pour a little honey and a pinch of cinnamon. Repeat the process. Serve chilled.

Almond, Sweet Potato and Pomegranate Chaat, White Pea Ragda


Chef Manish Mehrotra

Serves: 1 person
Preparation time: 10 – 12 minutes
Cooking time: 10 minutes


Almonds (peeled) – 15 g

Boiled sweet potato dices – 30 g

Pomegranate pearls – 5 g

White pea – 20 g

Onions chopped – 5 g

Tomatoes chopped and deseeded – 5 g

Chaat masala – 2 g

Green chillies – 1 g

Lemon juice – 3 ml

Coriander, fresh – 1 g

Mint chutney – 10 ml

Saunth chutney – 15 ml

Red chilli powder – 1 g


Boil white pea till cooked properly, for making white pea ragda. Mix chopped onions, chopped
tomatoes, green chillies, fresh coriander, lemon juice, red chilli powder and chaat masala. Adjust the
seasoning. In a separate bowl, take almonds, pomegranate pearls and sweet potato. Drizzle with saunth chutney,
lemon juice, chaat masala and chopped coriander. Toss it lightly. Then, on a serving plate, mould the white pea ragda and arrange the almond chaat on top of it. Serve garnished with a coriander sprig.

Almond and Raw Banana Galawat


Chef Manish Mehrotra

Serves: 12 patties, 25 g each

Preparation time: 7- 8 minutes

Cooking time: 18 – 20 minutes


Almond slivers (peeled) – 80 g

Boiled raw banana – 150 g

Almond paste – 25 g

Cooking cream – 20 ml

Refined oil – 15 ml

Mace powder – 2 g

Cardamom powder – 2 g

Ginger garlic paste – 20 g

Garam masala powder – 5 g

Red chilli powder – 3 g

Salt – to taste

Tempura batter – 50 g


Finely grate the boiled raw banana. Heat oil in a kadhai and add ginger garlic paste and saute it well to a light brown colour. Then, add the garam masala, red chilli powder and sauté. Then add almond paste, saute for a minute. Add the grated raw banana and cook it till the mixture leaves the sides of the kadhai. Adjust the seasoning and finish it with mace powder and cardamom powder. Cool the mixture and divide them into small equal dumplings. Give them a patty shape, coat with tempura batter and crumb with almond slivers. Grill the patties on a non-stick pan till golden. Serve hot.

Rang Barse Badam


Chef Vicky Ratnani

Serves: 3


Almonds 60 g

Salt to taste

Olive oil 5 ml

Thandai essence 1 tbsp


In a bowl, whisk the thandai essence, salt, olive oil. Add the almonds to the bowl and toss. Transfer them on to a sheet and bake for 8 to 9 minutes in a moderate oven at 170 °C.

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