Holi 2023: Tata Play Cooking brings 8 traditional recipes for the festival of colors

Pink hands, red cheeks, and yellow hair because Holiii Haiiii! Holi is the festival of colors, and is one of the most vibrant and joyous celebrations in India. While it is primarily known for its colorful festivities, Holi is also a time for indulging in a variety of mouth-watering foods. From sweet to savory, traditional Holi delicacies are an integral part of the festival’s celebrations. Whether you are a foodie or just like to indulge in quick snacks, the festival has something to offer for everyone. So, get ready to go on a culinary trip with Tata Play Cooking and experience the delicious Holi traditional dishes that will excite your taste buds and leave you wanting for more.

Here are Eight quick and simple recipes for Holi to welcome your friends, family and loved ones at home with a tall glass of Thandai and pamper them with a range of treats only on Tata Platy Cooking.

Rasmalai by Chef Tarla Dalal
rasmalai recipe | Bengali rasmalai | soft rasmalai |

Chilled Rasmalai makes Holi more chilling


For The Saffron Flavoured Milk

5 cups full-fat milk

1/2 tsp saffron (kesar) strands

1 tbsp warm milk

1/4 cup sugar

1/2 tbsp cardamom (elaichi) powder

For The Rasgulla

5 cups cow’s milk

1 1/2 tbsp lemon juice

1 cup sugar

For The Garnish

1 tbsp pistachio slivers

1 tbsp almond slivers


For the saffron flavoured milk

Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes
Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan
Meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbatta), mix well and keep aside
Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute
Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well
Keep aside to cool for 30 minutes and refrigerate for at least 1 hour

For the rasgulla

Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes
Switch off the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out
Strain using a muslin cloth. Discard or store the whey
Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes
Repeat step 4 two more times by changing the water in the bowl each time
Tie and hang it for 30 minutes for the extra water to drain out
Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps
Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside
Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely
Put the paneer balls into the sugar water and steam for 7 to 8 minutes
Switch off the flame and allow it to stand in the steamer for 30 minutes

How to proceed

Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavored milk and stir gently
Refrigerate them for at least 30 minutes
Serve chilled garnished with pistachios and almonds

Chinese Samosa by Chef Tarla Dalal
Chinese samosa recipe | how to make Chinese patti samosa | samosa recipe – Nehas Cook Book

How to say no to Chinese Samosa this Holi?


For The Stuffing

1 tbsp oil

1 tsp finely chopped ginger (adrak)

2 tsp finely chopped garlic (lehsun)

1/2 cup diagonally cut french beans

1/2 cup diagonally cut carrot

1/2 cup chopped spring onions (whites and greens)

1/2 cup shredded cabbage

2 tsp finely chopped green chillies

Salt to taste

1/2 cup boiled hakka noodles

1 tsp soy sauce

1 tsp vinegar

For The Dough

1 cup plain flour (maida)

1 tbsp ghee

1 tsp lemon juice

Salt to taste

Other Ingredients

Plain flour (maida) for rolling

Oil for deep-frying

For Serving

Schezwan sauce


For the stuffing

Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a high flame for 30 seconds
Add the french beans, carrot, spring onions, cabbage, green chillies and salt and sauté on a high flame for 3 to 4 minutes
Add the noodles, soya sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and breaking it lightly with the help of a ladle. Keep aside

For the dough

Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Keep aside

How to proceed

Divide the stuffing into 16 equal portions
Divide the dough into 8 equal portions
Roll out a portion of the dough into 150 mm. X 75 mm. (6″ x 3″) diameter oval using a little plain flour for rolling
Cut the oval horizontally into 2 equal portions using a knife
Take a portion of the dough and join the edges using little water to make a cone
Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it
Once again apply little water and seal both the edges to get a perfect triangle samosa
Repeat with the remaining dough and stuffing to make 15 more samosas
Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame, till they turn golden brown in color from both the sides. Drain on an absorbent paper
Repeat step 9 to deep-fry 8 more samosas in one more batch
Serve hot with schezwan sauce

Malpua by Chef Nita Mehta
Malpua is just not sweet, It’s an emotion!


3 cups full cream milk

1/2 cup refined flour(approx)

2 tbsp semolina

1/2 tsp saunf powder

A pinch of baking powder

3-4 tbsp ghee

Sugar Syrup:

1 cup sugar

1 cup water

2 green cardamoms

5-6 strands of saffron


Boil milk till it is reduced to half its quantity, about 1 1/2 cups
Add refined flour and semolina and mix well to get a thick pouring batter. Keep aside for 30 minutes
Add saunf powder and baking powder and whisk very well. Check consistency. Add a little milk if too thick
Cook sugar and water with green cardamoms and saffron for about 4-5 minutes to make a slightly sticky syrup
Heat ghee in a pan. Fry malpuas in ghee on low flame till edges turn golden. Turn and fry the other side too. Remove from ghee
Put malpuas in warm sugar syrup, leave malpuas in it for a minute. Remove from the syrup
Garnish with nuts and rose petals. Serve with rabdi on the side

Shahi Tukda by Chef Nita Mehta
Shahi Tukda! It is the royal Indian Dessert


4 slices of white bread

Ghee for frying

1/2 cup sugar

1/2 cup water

2 green cardamoms

Rabdi Layer:

Saffron (kesar), soak in 1 tbsp hot water

3 cups milk

1 tbsp sugar or to taste

1/2 tsp powdered green cardamom

100 gm khoya, grated

4 tbsp of chopped mixed nuts (almonds, pista, cashews)


For the rabdi layer, boil milk on low flame for 10-15 minutes
Add kesar water, sugar, khoya and elaichi powder. Cook till a lightly sweet rabdi is ready
Boil sugar and water with cardamoms. Keep on low heat for 2-3 minutes till you get a slightly sticky syrup. Remove from fire and let it cool to room temperature
Cut sides of bread and cut each into 2 pieces
Heat 1/2 cup ghee in a pan, fry bread pieces in ghee till golden on both sides
Dip fried bread in sugar syrup for a few seconds. Place in a single layer on a flat platter
Pour thick rabdi mixture on bread. Sprinkle nuts. Dot with saffron. Serve

Dahi Kabab by Chef Marut Sikka
Dil Betaab for Dahi Kabab!


1/2 kg yoghourt

2 small onions, finely chopped

4 green chillies, finely chopped

75 gms processed cheese, grated

2 tbsp coriander seeds

2 tbsp black peppercorns

A little ginger, finely chopped

100 gms cottage cheese/chenna made from cow 's milk

1 1/2 tsp red chilli flakes

1/2 cup roasted gram flour

2 tbsp cornflour

Oil for frying


Lay a muslin cloth over a bowl and pour the yoghourt into it
Pick up the edges of the cloth and tie a knot. Hang for 5-6 hours till it turns into a cheesy mixture
In a pan dry roast coriander seeds and black peppercorns. Grind into a powder
In a bowl, add half the grated cheese, a little coriander-pepper powder, green chillies, onions, ginger, a little salt and mix well with your hands
Take the hung yogurt in a bowl. Add the cottage cheese/chenna, red chilli flakes, a little coriander-pepper powder, roasted gram flour and mix well with your hands
Add the cornflour and mix well with your hands
Take a small piece of hung yogurt and put in the filling and shape into kebabs. Shallow fry in hot oil in a frying pan till brown from both sides
Serve hot with chutney

Pooran Poli by Chef Shipra Khanna
Heaven: Pooran Poli with extra toop!


For Pooran:

1 cup yellow split peas, boiled

1/2 cup jaggery, grated

1 tsp cardamom powder

For dough

1 1/2 cup wheat flour

Water as required

2-3 tbsp. Ghee


In a heated pan take boiled yellow split peas, jaggery and cardamom powder
Cook until the mixture is dried
Let it cool
In a bowl take flour, add water gradually and knead the dough
Add ghee at the end and knead to mix
Make a small ball of the pooran
Pinch a ball of dough and roll it thick
Place the pooran ball inside and close
Roll the pooran poli and place it on a heated pan
Apply ghee and cook well from both sides
Serve with a tbsp. of ghee on top

Mava Karanji by Chef Shipra Khanna
Holi without Gujiya is just not possible!


1 cup mava

1 cup sugar, ground

1 cup dry fruits (almonds, pistachio, raisins)

1 cup coconut, grated

1 cup refined flour

1 cup semolina

1/2 cup milk

1 tbsp oil

oil for frying


In a bowl, combine mava, sugar, fry fruits, coconut and mix well
In another bowl mix refined flour and semolina
Add milk and knead well
Add oil and smoothen the dough
Let the dough rest for a while
Make equal lemon sized portions of the dough
Flatten each portion into a round disc
Place the filling at the center of the disc
Join the opposite sides and twist the ends tightly
Heat oil in a deep pan
Deep fry the karanji until golden brown. Flip and fry both the sides
Take them on a tissue paper to absorb excess oil
Mava karanji is ready

Tip:- Secure the sides of the karanji so that the mixture doesn’t come out while frying.

Dal Kachori by Chef Shipra Khanna
Spice up holi with Dal Kachori


For the dough:

1 cup refined flour

1/2 cup oil

1 tbsp ghee

A pinch of salt

Luke warm water as required

For the dal mixture:

1 cup urad dal, boiled

A pinch of turmeric powder

1 tbsp green chilli, finely chopped

1 tsp poppy seeds

1 tbsp ginger paste

1 tsp garam masala

A pinch of asafoetida

1 tbsp Red chilli powder

1 tbsp shahi jeera or cumin powder

1 cup coconut, grated

Salt to taste


To prepare the dough:

Take a bowl and combine refined flour, oil, ghee and salt
Mix it well and then add lukewarm water and knead it
Keep the dough aside for some time.^ To prepare the dal mixture
Boil the urad with turmeric powder. Drain the water from the cooked dal
Take a bowl and combine urad dal, green chilies, poppy seeds, ginger paste, garam masala, asafoetida, red chilli powder, shahi jeera or cumin powder, coconut and salt. Mix it well.

To make the kachoris:

Divide the dough into equal portions
Take one portion and make a space in it
Fill it with the dal filling and seal the sides
Preheat the oven at 180 degree C
Place the kachoris on baking tray and bake it for 20-25 mins or until it gets golden and crispy from outside
Dal kachoris are ready
Transfer it in a plate and serve with tamarind or green chutney

Tip: Knead the dough for the kachoris with lukewarm water to make them crispy and crunchy.

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