Holi can be described as vibrant, colourful and playful. But, the festival is incomplete without food. 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. Also Read - Rubina Dilaik-Abhinav Shukla's Steamy Kissing Picture on Holi Makes Fans Amp up Their Love Game

Here, we have shared the recipes for ‘Badam aur Gulukand ki Kulfi’, ‘Maple Thandai Panna Cotta’, ‘Badam ki Phirni’, ‘Badam ki Kheer’, ‘Almond and Honey flavoured Srikhand’. Take your pick from this collection of mouth-watering recipes to make Holi even more special: Also Read - Varun Dhawan Corrects Paparazzo For Calling Nepal 'Village', Asks Police to Take Him | Watch



Badam aur Gulukand Ki Kulfi

Ingredients: Also Read - Sunny Leone's Pictures With Family Drenched in Holi Colours Will Reload Your Festive Vibe

Almonds whole – 200 g
Gulabkipatti – 40g
Milk (full fat) – 1.5 lt
Mawa (unsweetened) – 80g
Sugar – 70g
Saffron – few strands



Method:

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.

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Gujiya

Ingredients Of Gujiya
For the dough:
2 cups refined flour
1 cup clarified butter
Water (to mix)
For the filling:
1 cup khoya
1 cup sugar
1 tsp green cardamom, powdered
1 tbsp almonds, finely chopped
Ghee (for deep-frying)
For the syrup:
1 cup sugar
1 cup water

Method:
Mix together all-purpose flour and water, knead a soft dough, prepare the filling for gujiya, prepare puris and fill them with the stuffing and deep fry the gujiya and enjoy.

Thandai Panna Cotta

Ingredients:
Heavy cream 275ml
Gelatine 2g
Maple Syrup 140ml
Rosewater 5ml
Saffron few strands
Black pepper powder pinch
Almond ground 1tsp
Cashew nut ground 1 tsp
Salt pinch

Method:
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.

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Badam ki Phirni

Ingredients:
Almonds (peeled) – 1cup
Milk – 500ml
Sugar –100gms
Rice — 2tbl spn
Cardamom powder – 1/2 tsp
Gulabjal – 1 tablespoon

Method:
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 Gulab Jal and pour into small containers. Refrigerate and serve cold.

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Badam ki Kheer

Ingredients:
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

Method:
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.

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Srikhand

Ingredients:
Hung yoghurt – 1& 1/2cup
Powdered sugar – 2tblspn
Almonds (toasted & crushed) – 3tblspn
Honey – 1tblspn
Cinnamon powder – 1/2 tsp

Method:
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.

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Current mood : Shrikhand 😍 #shrikhand #gujaratimithai #shreekhand #ninainthekitchen #srikhand #kesarbadampista

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