The best Holi 2025 Recipes add a delicious splash of colours and taste to your Holi festivities!

Holi is not just a festival of colours but also a celebration of flavours, bringing together a delightful mix of traditional and modern treats. From the indulgent sweet Rainbow Cake recipe to the classic Gujiya recipe, the playful Rango ke Gubare recipe, and the innovative Sweet Splash Gujiya recipe, all bring us tasteful joy to our tongue and heart. Let’s enjoy these festive delights and bring the essence of Holi with these great Holi recipes to your table all the way from Jaypee Siddharth hotel.

Recipes by Chef Amardeep Singh Bhatia, Executive Chef, Jaypee Siddharth hotel

Rainbow cake recipe

Ingredients:

 Method:

• Preheat the oven to 180°C (350°F). Grease and flour six 6-inch round cake pans.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
• With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
• Divide the batter evenly among six bowls. Add a few drops of food coloring to each bowl and mix until the color is evenly distributed.
• Pour each colored batter into a prepared pan and smooth the tops.
• Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
• Once the cakes are completely cool, you can frost and decorate them as desired, as per the photograph

Holi Special Gujjiya recipe

Ingredients:

Method:

• In a large mixing bowl, combine flour, ghee, and a little water to form a dough. Knead the dough for 5-7 minutes.
• Cover the dough and let it rest for 10-15 minutes.
• In a separate pan, combine sugar, khoya, chopped dry fruits, chopped coconut, and cardamom powder. Cook over medium heat, stirring constantly, until the mixture thickens.
• Divide the dough into small balls. Roll out each ball into a thin circle.
• Place a tablespoon of the sugar-khoya mixture in the center of each circle. Fold the dough over the filling and press the edges together to seal the gujiya.
• Heat ghee in a deep frying pan over medium heat. Fry the gujiya until golden brown.
• Remove the gujiya from the oil and drain on paper towels.
• Serve the gujiya warm or at room temperature.

Rango ke Gubare recipe

This dish by Chef Ashu Chugh is a colorful variation of Raj Kachori with a plethora of items used to stuff it, hence justifying its name, Rang ke Gubare, literally!

Ingredients:

Method:

Making Raj Kachori Dough

• In a mixing bowl, put fine rava, whole wheat flour, besan, add salt, red chili powder,  saunf powder,  black pepper powder, baking soda, drizzle oil and mix well.
• Then, pour water gradually and knead well to form a firm dough. Cover the dough with a moist kitchen towel and let the dough rest for 30 minutes.
• After  30 minutes, knead the dough again and divide it into equal parts to form medium-sized balls. Cover the dough balls with a moist kitchen napkin to prevent drying.
• Take each dough ball at a time, roll evenly into  4 to 5 inches diameter, nor too thin nor too thick.

Frying Raj Kachori

• Heat oil in a kadai over medium-low flame. Once it reaches the desired temperature, gently slide the kachori into it.
• As soon as the kachoris come up on top, gently nudge the kachori with the slotted spoon so that it puff up, turn the kachoris upside down and continue frying until it turn crisp and golden in colour.
• Then, transfer the fried kachoris with a slotted spoon over kitchen paper towels for extra oil to be absorbed. Repeat the process with the remaining dough.

Assembling Raj Kachori

• Place one kachori in a serving plate. Break the upper crust of the kachori and create enough space to pour the ingredients.
• Put a spoonful of makhanas, moong sprouts, potatoes, mini bhalle,  onion, tomatoes, chili, apple, and top it with beaten curd, blueberry compote, green chutney and sweet tamarind chutney as required.
• Sprinkle some black salt, roasted cumin powder, red chili powder and chat masala as required.
• Crush some papdi and top it on the raj kachori. Finally, garnish with some sev, pomegranate arils, and chopped coriander leaves and serve immediately.

Sweet Splash Gujiya

METHOD

To prepare Paan Gujiya

• In a bowl, put flour and salt, mix it properly, then add the ghee to it and mix well to combine.  Further add betel puree and lukewarm water and knead a soft dough. Cover the dough and let it rest for 30 minutes.
• Heat a pan, add ghee and khoya, and cook for 2 min. Transfer it in a bowl. To this, add desiccated coconut, fennel, tutty fruity, gulkand, and sugar powder and mix well.  Divide into equal portions
• Divide the dough into equal-sized balls. Roll each ball in a thin circle.
  In the half-fold, place some gujiya mixture. Fold the gujiya in half and apply water along the edges and seal it tight.    
• Fold the edges and give shape like a rope or press the edges  lightly with the fork
• Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until crisp & golden brown.. Remove from oil and drain it on a paper towel.
• Meanwhile, prepare the sugar syrup by adding 1/2 cup water and 1/2 cup sugar to a pan. Once the sugar dissolves and the mixture starts to boil, lower the flame and cook until it gets a little sticky and then turn off the heat. Add a few drops of paan essence.
• Transfer the gujiyas into the sugar syrup, 30 seconds on each side and then remove them from the syrup using a tong dripping any excess syrup. Place them on parchment paper and garnish them with crushed tutti frutti. Once the syrup dries off, store it in an airtight container.

To Prepare Narangi Gujiyya

• In a bowl, put flour and salt and mix it properly. Then add the ghee to it and mix well to combine.  Further add the orange rind and lukewarm water and knead a soft dough. Cover the dough and let it rest for 30 minutes.
• To prepare the stuffing, roast semolina over low heat till it changes color. Add condensed milk, elaichi powder, raisins, cashew nuts, almonds, and grated coconut, and mix well to combine and cook further, stirring occasionally, till the mixture is dry. Divide into equal portions
• Repeat the above process of folding and cooking the gujiyas.
• Arrange them on a serving platter and enjoy them with your loved ones.

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