Holi 2026: 8 Unique Holi Recipes That Go Beyond Gujiya And Thandai

Holi menus have a predictable rhythm with gujiyas dusted in sugar, thandai passed around in steel glasses, and chaat that disappears before you get seconds. But lately, festive tables are shifting, and hosts are experimenting, borrowing from street food, cafés, fusion kitchens, and building spreads that still feel Indian at heart, just less expected. This list brings together eight recipes that hold on to Holi’s core flavours of rose, fennel, mint, tamarind and saffron, while presenting them in formats your guests won’t see coming.

Which Of These Holi Recipes You Will Try First? 

1. Strawberry Gulkand Shots

 

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Strawberries and gulkand sound like they belong to different culinary eras, but together they make surprising sense. Start by blending one cup of fresh strawberries with some gulkand, ice cream, and milk. The cream shouldn’t overpower the rose preserve; let the floral notes stay present. Then, layer the strawberry puree mixed with the gulkand cream in small shot glasses. Chill for at least an hour so the flavours settle into each other.

The strawberries are bright and sharp, while the gulkand is mellow, aromatic, and cooling, something that makes sense during Holi afternoons when the sun is no longer forgiving. Visually, the pink layers echo the colours flying around outside. 

Also Read: Vendor Blends Strawberry & Sugarcane To Make Fusion Juice; Netizens Impressed By Creativity

2. Paan Frappe

 

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This one borrows from the familiar ritual of post-meal paan and turns it into something you could serve in a tall glass with a straw. Wash and roughly tear two fresh paan leaves and blend them with one tablespoon of fennel seeds, one tablespoon gulkand, a tablespoon of grated coconut, two scoops vanilla ice cream, one cup chilled milk, and a handful of ice cubes. A pinch of green food colour is optional, but the natural tint from the leaves usually does the job. Blend until it turns smooth and lightly frothy.

The first sip is creamy and sweet, but then the herbal notes surface. Fennel keeps it refreshing while coconut softens the edges. It tastes indulgent yet oddly light at the same time. You can serve it mid-celebration, when people need something cooling but don’t want plain juice.

3. Lachha Aloo Tikki

A standard aloo tikki is mashed, shaped, and pan-fried into a uniform patty. Lachha Aloo Tikki rejects that neatness! For this, boil potatoes until they turn just tender, peel them, and grate instead of mashing. Squeeze out excess moisture; this step decides whether you get crispness or disappointment. Mix the grated potatoes with finely chopped green chillies, coriander, roasted cumin powder, chaat masala, salt, and a spoonful of cornflour for binding. Shape them gently; don’t press too hard or you’ll lose the strand-like texture.

Shallow fry in hot oil until the outer layer turns deeply golden and the edges look almost frayed. The difference is immediate! Each bite has crunch from the shredded exterior and softness within. When topped with mint chutney and tamarind chutney, the sauces cling to those ridges, giving you more flavour in every mouthful. It feels like street food, but upgraded. 

Also Read: Delhi-Style Aloo Tikki Recipe: How To Make This Chatpata-Core Snack At Home In Just 30 Min

4. Pani Wali Chaat

 

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Some Holi gatherings lean heavily on fried snacks, this one cuts through all that richness! For the chatpata pani, mix tamarind paste, pudina chutney, chilli flakes, dhania powder, roasted jeera powder, and black salt. Add chilled water gradually and taste as you go. It should hit sweet, sour, and spicy notes in quick succession.

In a bowl, combine boiled potatoes, chopped onions, tomatoes, boiled chickpeas, and fresh coriander. Pour the pani over just before serving and toss gently. The vegetables bring freshness; the tamarind adds tang, and mint cools things down. It’s messy, sharp, and unapologetically bold; exactly the kind of energy Holi thrives on.

5. Thandai Cheesecake Shots

Thandai rarely leaves its glass, but here, it becomes dessert! Crush digestive biscuits in a bowl and keep them aside. In a separate bowl, beat cream cheese with powdered sugar and a few tablespoons of thick thandai syrup infused with saffron, cardamom, fennel, rose petals, almonds, and pistachios. Spoon this over the biscuit base and refrigerate until set, and garnish with chopped nuts and dried rose petals before serving.

The flavour is layered. It is creamy at first and then, WOAH, the spices unfold along with cardamom warmth, fennel sweetness, and saffron’s subtle depth. It respects the traditional drink but gives it structure and bite. And in shot glasses, portion control happens naturally.

Also Read: Is It A Tart? Is It A Cheesecake? At This Mumbai Eatery You Can Have Both In One Bite!

6. Pani Ke Phulke

These are not regular pani puris, as the base here is a soft besan fritter that absorbs flavour like a sponge. For the pani, grind coriander leaves, mint leaves, ginger, garlic, and green chilli into a smooth paste. Add half a cup of tamarind water (prepared by soaking tamarind in hot water for 30 minutes), salt to taste, two tablespoons chaat masala, one tablespoon roasted cumin powder, one tablespoon black salt, and one tablespoon lemon juice. Mix it all together with chilled water and proceed to stir in chopped onions, coriander leaves, and crushed red chilli.

For the phulke, mix one cup of besan with salt, one teaspoon ajwain, half a teaspoon red chilli powder, and a pinch of baking soda. Add water gradually to form a smooth batter, and drop spoonfuls into hot oil and fry until golden and puffed.

Let the fritters cool slightly before soaking them briefly in the pani. Make sure they turn soft but remain structured enough to hold shape. Each bite bursts with spice, tang, and that deep gram flour flavour. It’s indulgent yet refreshing, a contrast that feels made for Holi.

7. Boozy Holi Popsicles

These are strictly for adult gatherings! Blend fresh fruit purees like mango, watermelon and kiwi, with a splash of vodka or white rum, a little sugar syrup, and a squeeze of lemon. Pour into moulds and freeze, and for layered colours, freeze one flavour partially before adding the next.

They taste bright and lightly spirited rather than overpowering. The alcohol stays subtle; the fruit does most of the talking in this treat. On a warm Holi afternoon, handing someone a colourful popsicle instead of another drink feels unexpectedly clever.

Also Read: When Will Holi Be Celebrated This Year? Know Muhurat, Rituals & Significance!

8. Holi Hakka Noodle Chaat

Fusion, when done carelessly, feels almost forced, but this one works because the flavours already exist in Indian street food culture. For this, boil Hakka noodles and toss them in a wok with capsicum, cabbage, carrots, and spring onions. Add soy sauce and a dash of vinegar, and let the noodles cool slightly. Now the twist comes; mix in chopped onions, coriander, chaat masala, chilli flakes, tamarind chutney, mint chutney, and a squeeze of lemon and finish with sev for crunch.

The result is smoky, tangy, spicy, and texturally layered. You taste Indo-Chinese comfort first, then chaat sharpness kicks in. It’s chaotic in the best way, much like Holi itself.

Also Read: Ahmedabad Gets Its First Indoor Waterfall Dining Spot With A Multi-Cuisine Menu & Irresistible Vibes!

Holi food doesn’t have to repeat itself year after year. The festival already celebrates colour, spontaneity, and playfulness, and your menu can do the same. These eight recipes stay rooted in familiar flavours but shift their presentation just enough to feel new. Some are cooling, some are crunchy, some are indulgent and yet, all of them belong on a table where laughter is loud, plates are shared, and nobody is counting calories.

Cover Image Courtesy: chikdespices/instagram and lets_eat_with_prachi/instagram