Holi Special: Exploring the Colorful World of Traditional Indian Sweets

Binny Agarwal
8 March 2023
festival of colors, Gujiya, gulab jamun, Holi, indian sweets, ladoo, Peda, Ras Malai
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Holi is one of the most colorful and joyous festivals in India. Celebrated with great fervor and enthusiasm, it marks the arrival of spring and the victory of good over evil. Apart from the colorful festivities and traditions, Holi is also known for its delicious sweets that are an integral part of the celebrations. In this blog post, we’ll take you on a journey through the colorful world of traditional Indian sweets that are a must-have Holi special.

Gujiya: The Holi Delight

Gujiya is a sweet dumpling that is a must-have during Holi. It is made of refined flour and filled with a mixture of khoya, dried fruits, and nuts. The dumplings are then deep-fried and coated with sugar syrup. The filling and the shape of the Gujiya may vary from region to region, but the taste remains just as delicious. Gujiya is the perfect Holi delight that you cannot afford to miss.

Gulab Jamun: The Sweet Treat

Gulab Jamun is another popular sweet that is enjoyed during festival. It is made of khoya, a type of evaporated milk, and flour, rolled into small balls and deep-fried. These golden brown balls are then soaked in a sugar syrup flavored with rose water and cardamom. Gulab Jamun is a sweet treat that will surely satisfy your sweet tooth cravings during Holi.

Ras Malai: The Creamy Indulgence

Ras Malai is a sweet that is loved by everyone, and it is the perfect addition to your Holi festivities. It is made of chenna, a type of cottage cheese, that is soaked in a creamy milk syrup flavored with cardamom and saffron. Ras Malai is a creamy indulgence that will leave you craving for more.

Peda: The Soft Melt-in-the-mouth Sweet

Peda is a soft, melt-in-the-mouth sweet that is made of khoya and sugar. It is flavored with cardamom and garnished with pistachios. Peda is a popular sweet that is enjoyed throughout the year, but it is a must-have during Holi.

Ladoo: The Traditional Sweet

Ladoo is a traditional Indian sweet that is enjoyed during all festivals, including Holi. It is made of flour, sugar, and ghee and is rolled into small balls. There are many variations of Ladoo, such as Besan Ladoo, which is made of gram flour and coconut Ladoo, which is made of coconut and condensed milk. Ladoo is a sweet that will remind you of your childhood memories.

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In conclusion, Holi is a festival of colors, joy, and traditional sweets. It is the perfect time to indulge in these delicious sweets and create memories that will last a lifetime. These traditional Indian sweets are a must-have during Holi, and we hope that you’ll try them all and enjoy the festive spirit. Happy Holi!

Binny Agarwal

Hi, my name is Binny and I am a food enthusiasts blogger curator. I love to discover new restaurants, cook tasty dishes, and tell the story of where food comes from.

Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.