From Rango Ke Gubaare To Thandai Panna Cotta, 8 Holi Recipes By Top Chefs You Must Try

Holi, the festival of colours, isn’t just about playing with gulal but also a celebration of flavours! From crispy, chaat-topped Ghewar to Rasmalai White Chocolate Mousse, Holi feasts are as colourful as the festival itself. This year, top chefs bring you a mix of traditional and modern delights to try at home. These Holi recipes will add a gourmet twist to your festivities. Get ready to cook up a storm with these chef-curated Holi treats!

Best Holi Recipes By Top Chefs

1. Ghewar Chat, Chef Sarfaraz Ahmed, Corporate Chef, Passion F&B India Tresind

• 700g refined flour
• 100g whole wheat flour
• 100g gram flour
• 150g ghee
• 1.2L water
• 600g ice (as per consistency)

For Ghewar Chaat: 

• 100g chickpeas
• 25g Hass avocado
• 50g boiled potato
• 20g moong sprout
• 30g tamarind pulp
• 40g ajwain chutney
• 15g mint chutney (for topping)
• 70g sweet curd
• 30g fresh strawberry
• 15g pomelo
• To sprinkle beetroot powder
• To sprinkle mint powder
• 5g yellow chili powder
• To taste black salt
• 5g chaat masala powder
• To taste salt

1. In a bowl, mix refined flour, whole wheat flour, and gram flour.
2. In a flat bowl, add ghee and start mixing with ice little by little until emulsified.
3. Gradually add the flour mixture, ensuring a smooth consistency.
4. Heat ghee in a pan with the Ghewar mould.
5. Pour the batter into the mould and let it cook until a crisp, porous Ghewar forms.
6. Remove from the mould and allow it to cool.

For Chaat: 

1. Soak chickpeas overnight, boil them the next day, and let them cool.
2. Boil potatoes, cool them, and dice.
3. Mix chickpeas, diced potatoes, and moong sprouts.
4. Add tamarind pulp (strained to a thick consistency) and ajwain chutney.
5. Mix in the powdered spices (chaat masala, black salt, and salt).
6. Dice the avocado and add it to the chaat mixture.
7. Top with sweet curd and mint chutney.
8. Garnish with fresh diced strawberries and pomelo.
9. Finish by sprinkling beetroot powder and mint powder over the Ghewar.
10. Place the Ghewar on top of the chaat mixture and serve this delicious Holi recipe.

2. Kopra Pak By Chef Amit Sharma, Executive Chef, Hilton Bangalore Embassy Golflinks

Ingredients: 

• 1 cup grated fresh coconut
• 1 cup milk
• 1 cup sugar
• 1/4 tsp cardamom powder
• 1.4 tsp saffron threads (optional)
• 1 tbsp ghee (clarified butter)
• Chopped nuts or dried fruits (for garnish, optional)

Method:

1. In a heavy-bottomed pan, combine grated coconut and milk. Cook on medium heat, stirring frequently, until the mixture thickens.
2. Add sugar, cardamom powder, and saffron threads. Stir constantly until the sugar dissolves.
3. Add ghee and continue cooking until the mixture forms a smooth, creamy paste.
4. Remove from heat and let it cool slightly.
5. Transfer to a greased plate or tray and shape into a square or rectangle.
6. Let it cool completely, then cut into squares or diamonds.
7. Garnish with chopped nuts or dried fruits before serving.

3. Rasmalai White Chocolate Mousse, Chef Akash Deep, Chef De Cuisine, Novotel Goa Panjim

Ingredients:

For Rasmalai Syrup:

• 10 pcs white rasgulla
• 4 cups whole milk
• 0.5 cup white sugar
• 7-8 strands saffron
• 1/4 tsp cardamom powder

For White Chocolate Mousse:

• 250g white chocolate (chopped & melted)
• 250g Amul cream
• 7-8 strands saffron
• 1/8 tsp cardamom powder
• 500g whipped Elle Vire cream

For Decoration:

• Chopped unsalted nuts (of choice)

1. Heat milk in a wide-bottom pan. Bring to a boil, then reduce the heat.
2. Add sugar and saffron, stirring constantly.
3. Cook for 18-20 minutes, reducing the milk slightly.
4. Add squeezed rasgullas and cardamom powder, then turn off the heat.
5. Ensure all rasgullas are submerged and cool before refrigerating.

For White Chocolate Mousse:

1. Heat the cream until hot but not boiling. Pour over white chocolate in a bowl.
2. Add saffron and cardamom powder. Let sit for 1-2 minutes, then mix until smooth.
3. Allow to cool completely.
4. Whisk the remaining whipped cream until stiff peaks form.
5. Slowly fold half the whipped cream into the chocolate mixture, then fold in the rest.

To Assemble:

1. Use jars or cups large enough for a whole rasmalai at the bottom.
2. Layer the rasmalai and mousse using a piping bag.
3. Garnish this Holi recipe with slivered pistachios and refrigerate before serving.

4. Thandai Panna Cotta By Vardaan Marwah, Chef Partner, FARRO

• 20g almonds
• 10g cashews
• 10g pistachios
• 10g poppy seeds
• 8g fennel seeds
• 5g green cardamom
• 3g black peppercorns
• 5g dried rose petals
• 0.5g saffron strands
• 30g sugar

For Panna Cotta:

• 250g full-fat milk
• 250g fresh cream (35% fat)
• 60g sugar
• 20g Thandai mix
• 5g gelatin
• 25g water (for blooming gelatin)
• A pinch saffron strands (optional)
• 25g rose water (about 0.5 tsp)
• Fresh raspberries or strawberries (for garnish)
• Chopped nuts (of choice, for garnish)

5. Leelva Kachori By Corporate Chef Maharaj Bhawar Singh, Khandani Rajdhani

• 500g tuver (pigeon peas)
• 1 tbsp ginger chilli paste
• To taste salt
• A pinch cumin seeds
• A pinch asafetida
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp lemon juice
• 0.5 tbsp coriander leaves (chopped)
• 1 tbsp oil

For Dough:

• 300g all-purpose flour (maida)
• To taste salt
• 1 tbsp ghee
• As required water
• 4-5 drops oil
• As required oil (for frying)

Method:

1. Prepare dough by mixing flour, salt, and ghee. Add water and knead well.
2. For stuffing, crush tuver and cook with cumin, asafetida, turmeric, and ginger-chilli paste.
3. Add garam masala, lemon juice, and coriander leaves.
4. Roll dough into small discs, add stuffing, seal, and deep-fry until golden brown.
5. Serve this Holi recipe with green and sweet chutney.

6. Rango Ke Gubaare By Chef Ashu Chugh, Executive Chef, Jaypee Greens Golf Resort, Greater Noida

Ingredients:

For Raj Kachori: 

• ½ cup fine rava (semolina)
• 1 ½ tbsp. whole wheat flour
• 1 tbsp. gram flour (besan)
• Salt & pepper to taste
• ¼ tsp. red chilli powder
• ¼ tsp. fennel powder
• 1 tsp. oil
• 2-3 pinches baking soda
• Water as required
• Oil for deep frying

For Chaat Stuffing:

• 50g makhana (fox nuts), fried
• 100g boiled moong sprouts
• 100g boiled & peeled potato cubes
• 20 mini bhalle, pre-soaked (optional)
• 4 tbsp. chopped onion
• 4 tbsp. chopped tomatoes
• 1-2 chopped green chillies
• 50g chopped green apple
• 200g beaten curd (yoghurt)
• 4 tsp. blueberry compote
• 4 tbsp. green chutney
• 4 tbsp. sweet tamarind chutney
• Black salt, roasted cumin powder, red chilli powder, and chaat masala as required
• 8-10 papdi (crispy crackers)
• Fine sev as required
• 4 tbsp. pomegranate arils
• Finely chopped coriander leaves

Method:

1. In a bowl, mix rava, wheat flour, gram flour, salt, red chilli powder, fennel powder, black pepper, baking soda, and oil.
2. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
3. Knead again, then divide into medium-sized balls. Keep them covered to prevent drying.
4. Roll each ball into a 4-5 inch disc, ensuring it’s neither too thick nor too thin.
5. Heat oil over medium-low flame. Once hot, carefully slide in the kachori.
6. As it rises, gently press it with a slotted spoon to help it puff up. Flip and fry until crisp and golden brown.
7. Remove and place on paper towels to absorb excess oil.
8. Place a kachori on a plate and gently break the top to create a hollow space.
9. Fill with makhana, moong sprouts, potatoes, mini bhalle, onions, tomatoes, chillies, and green apples.
10. Top with beaten curd, blueberry compote, green chutney, and tamarind chutney.
11. Sprinkle black salt, roasted cumin powder, red chilli powder, and chaat masala.
12. Crush some papdi over it and garnish with sev, pomegranate arils, and coriander. Serve this Holi recipe immediately.

7. Pistachio Phyllo Cups By Chef Ashish Bhasin (American Pistachio Growers)

Ingredients:

For Pistachio Filling:

• 450g California pistachios
• 300g sugar
• 100ml honey
• 7g cinnamon powder
• 2g clove powder
• 20ml rosewater
• 10ml lemon juice
• For Phyllo Cups
• 350g phyllo dough sheets
• 150ml unsalted butter
• 50ml oil
• 200g cream cheese

Method:

1. Mix pistachios, sugar, honey, rosewater, lemon juice, cinnamon, and clove in a pan.
2. Cook on low heat until the sugar dissolves and the mixture thickens. Let it cool.
3. Coarsely chop pistachios and mix them into the syrup.
4. Lay out 12 phyllo sheets and trim them to fit your baking dish. Keep them covered with slightly damp towels.
5. Melt butter and mix it with a little oil.
6. Lightly brush a baking tray with the butter mixture.
7. Layer two phyllo sheets at a time, brushing each layer with butter. Repeat for six layers.
8. Refrigerate for an hour.
9. Cut the layered sheets into 2-inch squares.
10. Place each square over a small bowl and gently press to shape into cups.
11. Bake in a preheated oven at 180°C until golden brown and crisp.
12. Fill each baked phyllo cup with cream cheese.
13. Top with the pistachio filling and serve.

8. Ruby chocolate Chanrakala By Chef Nesamani Adaikkalam, Executive Sous Chef, Conrad Bengaluru

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp ghee
• ¼ tsp baking powder
• ¼ tsp cardamom powder
• A pinch of salt
• Water (as needed to knead dough)
• 100g ruby chocolate (broken into small pieces)
• 2 tbsp condensed milk
• 2 tbsp powdered sugar
• 1 tbsp crushed nuts

Method:

1. In a bowl, combine flour, ghee, baking powder, cardamom powder, and salt.
2. Gradually add water and knead into a soft dough.
3. Cover with a damp cloth and let it rest for 20-30 minutes.
4. Melt ruby chocolate in a microwave or double boiler.
5. Mix in condensed milk, powdered sugar, and crushed nuts.
6. Let the filling cool to room temperature.
7. Shaping and Filling the Chanrakala
8. Divide the dough into equal-sized balls (about 1 inch each).
9. Roll each into a small, round disc (3-4 inches in diameter).
10. Place a teaspoon of chocolate filling in the centre.
11. Fold over and pinch the edges to seal, shaping it into a semi-circle or twisting the edges for design.
12. Heat ghee or oil in a deep pan over medium heat.
13. Gently drop in the prepared Chanrakalas and fry until golden brown and crisp.
14. Drain excess oil and serve warm.

These Holi recipes bring a delightful mix of tradition and creativity!

Cover Image Courtesy: Supplied

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