Traditional Foods of Holi: Gujiya, Thandai and More

Holi is loud, colourful and messy, and the food matches. After a morning of colours, families gather for sweets, snacks and cooling drinks. Many dishes are made a day or two ahead so the hosts can enjoy the celebration too.

The essentials

Gujiya

The unofficial sweet of Holi in North India. Half-moon pastries are filled with khoya, sooji, coconut, dry fruits and sugar, then fried in ghee or oil. Some families dip them in sugar syrup; others keep them dry. In Maharashtra, the similar karanji is popular.

Thandai

A chilled milk drink flavoured with a ground paste of almonds, melon seeds, fennel, black pepper, cardamom, rose petals and saffron. It is cooling and rich, perfect after a day in the sun. (Some traditional versions include bhang; we're talking about the family-friendly kind.)

Malpua

Soft, fried pancakes made from flour, milk or khoya and sometimes mashed banana, soaked in syrup and often served with rabri.

Dahi bhalla or dahi vada

Soft lentil dumplings soaked in water, then topped with whisked curd, sweet tamarind chutney, green chutney, roasted jeera and chilli powder. A favourite cooling savoury.

Regional favourites

• Uttar Pradesh and Bihar: gujiya, malpua, dahi bade and namkeen like namak pare.
• Rajasthan: gujiya, malpua, dahi bade, and mirchi bade or kachori.
• Punjab and Haryana: gujiya, pakoras and kanji vada, a tangy fermented drink with lentil dumplings (often made with black carrots in winter).
• Maharashtra: puran poli, a sweet flatbread stuffed with chana dal and jaggery, is made for Holi in many homes.
• Bengal: Dol Jatra is celebrated with malpua, sandesh and other sweets.
• Gujarat: ghughra (a cousin of gujiya) and many snacks.

Savoury snacks

Namak pare, mathri, papdi, bhujia and pakoras balance all the sweets. Many families prepare these a few days ahead and store them in airtight containers.

Planning a Holi spread

• Make gujiya, mathri and namak pare 2 to 3 days before.
• Soak bhallas and prepare chutneys the night before.
• Keep thandai paste ready and blend with chilled milk on the day.
• Have plenty of water and cooling drinks; it's a long, sunny day.
• Keep sweets with nuts labelled for guests with allergies.

From the PoshBhumi pantry

For gujiya and thandai, stock up on Badam, Pista, Kaju and Kismis, and fry in A2 Cow Ghee. For ready snacks, try Bujiya and Lahsun Bujiya.