Holi is the time for fun and feasting. It's the time to enjoy some delicious delicacies to bright up the festive mood. And what's better way to enjoy mouthwatering dishes during Holi. Since India is a vast country and every region has its own recipe to light up the Holi spirit. Delicacies are one of the main parts of any Indian festival. We cannot think of any Indian festival without food. Among all food Gujhia is one of the most popular desserts of Holi. It is a must for every North Indian home during the festival of Holi. There are 'papris' and 'dahi vade' to add to the lists. There intoxicating 'bhang-ke-vade' but it should be taken in small quantities. There are various kinds of sharbats (drinks) especially for the occasion like Thandai, which is a special kind of kesar drink. Holi is also famous for the sweets that are offered to the visitors that come to apply colors and enjoy the sweets offered by the host. Holi has always been known for the big bashes and parties that are thrown to enjoy the celebrations. Sweets can be of various types depending on the different regions. Like in the eastern part there are sweets mostly made of milk and khir seets are very famous here. Special kinds of namkeens are also prepared for the occasion. Even you can buy various gift hampers of chocolates and sweets and namkeens to make your Holi all the more interesting.

Here are some recipes for sweets and drinks, which you can try at home as they are easy to make and fast to cook. You can try out these dishes and serve to your guests on the festive day.

Gujhia Recipe

Ingredients:

500 gms maida (flour)
1kg khoya
3 tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water
500 gms sugar.

Method:

Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out and drain the oil completely. After it cools down serve them to the guests.

Papri Recipe

Ingredients:

1/2 kg besan
1 tsp mustard oil
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves (chopped fine)
1/4 kg maida

Method:

Mix besan, salt, red chilli powder and oil well.
Knead the mixture into dough for about five minutes.
Add the methi leaves and knead for another three minutes or till it is soft.
Heat oil in a deep-frying pan on very high heat.
Rub some oil on your palm.
Roll out the dough into a long strip one inch thick.
Cut the roll into inch size pieces.
Flatten each piece out into a round shape.
Lightly dust both sides of the small chapatis with maida.
Fry very lightly on low flame to golden yellow color.
Take them out and drain the oil completely. Your papri is ready to serve

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