Dessert Recipes To Level-Up Your Holi Party

Along with unending rain dancing to the tunes of ‘Rang Barse’ and ‘Balam Pichkar’ and a vivid array of colours, Holi means mouth-watering desserts that can be hard to resist. Whether you are a fan of crispy golden brown Gujiyas or delicious thandai, holi is a treat for anyone with a sweet tooth.

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We’ve curated some delicious Holi dessert recipes from some of the best chefs from around the country. Take a look…

Dessert Recipes To Try This Holi

Thandai Cheesecake by Rakesh Ghai, Executive Chef, ITC Mughal

“The Thandai cheesecake dessert represents a perfect blend of Indian and International flavours,” says Chef Rakesh Ghai. “For anyone who is fond of experimenting with their food palate, this recipe is sure to appeal to them”.

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 Ingredients

(For the crust) 

150 gms digestive biscuits 

75 gms melted butter 

(For the cheesecake filling)

400g cream cheese 

250 g whipping cream 

200 gms condensed milk 

148 gms readymade thandai powder 

10 gms gelatin or agar-agar

50ml water 

2 gms cardamom powder 

A few saffron strands 

(For garnish)

45 gms chopped dry fruits 

15 gms rose petals 

Silver Varq (optional)

Method

(To make the crust) 

1. Mix crushed biscuits with melted butter until well combined.

2. Press firmly into the base of an eight-inch springform pan. 

3. Refrigerate for 15-20 minutes to set.

(To make the cheesecake filling)

1. In a bowl, whisk the cream cheese until smooth.

2. Add condensed milk, thandai syrup, cardamom powder, and saffron milk and mix well.

3. In a separate bowl, whip whipping cream until soft peaks form, then fold it into the cheesecake mixture.

4. Melt the bloomed gelatin and mix it into the cheesecake filling.

(To assemble the dessert)

1. Pour the cheesecake filling over the chilled crust. 

2. Smooth the top and refrigerate for 6-8 hours (or overnight) until fully set.

3. Garnish with chopped nuts, rose petals, and silver varq before serving.

Aam Ke Kangan by Chef Deepak Bhan, Executive Chef, Mementos Jaipur

Mango lovers are sure to enjoy this carefully crafted recipe by Chef Deepak Bhan. The recipe is sweet and crunchy both at once.. Chef Deepak recommends pairing the dessert with mango-flavoured Rabri to experience its best flavours.

Ingredients

(For the Kangan)

1 cup urad dal soaked

½ cup yellow moong dal soaked

1 ltr ghee

½ cup lukewarm water

I pinch saffron (optional)

Fresh Mango Pulp for serving

2 cup sugar

(For the syrup)

2 cup sugar

1 cup water

1 tablespoon cardamom powder

1 pinch saffron

Method:

1. Make the dal paste and gradually add water to form a smooth batter.

2. Rest the batter for 24 hours and add mango pulp before frying.

3. Heat ghee in a deep-frying pan and pipe the batter into spiral shapes.

4. Fry until golden and soak in the syrup.

4. Served best with mango-flavoured Rabri.

Mini Malpua With Rabri by Chef Raghava Lawrence, Executive Chef at IDYLLL, Bengaluru

”Rabri is proof that the most beautiful things in life are slow-cooked with love because it embodies patience, be it desserts or relationships,.” says Chef Raghav Lawrence. “Though the process is time-consuming, the end result is a soulful, comforting treat that brings warmth with every bite.”

Ingredients

(For the bite-sized Malpua’s)

1 cup all-purpose flour

1/2 cup milk powder

 1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon ghee

1 cup lukewarm milk

1 tablespoon sugar

1/4 teaspoon cardamom powder

Oil or ghee for frying

Sugar syrup for soaking

(For the Rabri)

1 litre full-fat milk

1/2 cup sugar

1/4 teaspoon cardamom powder

1/4 teaspoon saffron threads (optional)

1 tablespoon ghee or unsalted butter

Chopped nuts or pistachios for garnish (optional).

Method

(To make the Malpua) 

1.  Combine flour, milk powder, salt, and baking soda in a bowl.

2. Gradually add lukewarm milk and ghee to the dry ingredients. 

3. Mix until a smooth batter forms.

4. Add sugar and cardamom and mix well.

5. Let the batter rest for 30 minutes.

6. Heat oil or ghee in a deep frying pan over medium heat.

7. Drop mini malpua balls one at a time into the hot oil.

8. Fry the mini malpua until they are golden brown, about 2-3 minutes.

9.  Remove the mini malpua from the oil and soak them in warm chashni (sugar syrup) for a few minutes.

10. Serve the Mini Malpua warm or at room temperature. 

(To make the Rabri)

1. Boil the milk in a large, heavy-bottomed saucepan over medium heat.

2. Reduce the heat to low and simmer the milk for about 30-40 minutes, stirring occasionally, until it thickens and reduces to about half its original volume.

3. Use a spoon to scrape the creamy layer that forms on the surface of the milk. 

4.  Add the sugar, cardamom powder, and saffron threads to the milk and mix well.

5. Continue simmering the milk for another 10-15 minutes, stirring frequently, until it thickens to your liking.

6. Add the ghee or unsalted butter to the milk and give it a good stir. 

7. Remove the saucepan from the heat and let the Rabri cool to room temperature.

8.  Cover and refrigerate for at least 2 hours or overnight.

9.  Serve the Rabri chilled, garnished with chopped nuts or pistachios (if desired).

Sugar-Free Badam and Dates Halwa Gujhiya by Chef Swati, Hylo, Mumbai 

If you’re a fitness enthusiast, then you should try these sugar-free gujiyas with dry fruit fillings by Chef Swati. It’s made with all-purpose flour and desi ghee and contains the goodness of khoya, dates and almond flour, which amps the health quotient of the overall dish minus the calories. 

Ingredients

(For the Gujiya)

1 cup all-purpose flour

4 tbsp desi ghee, melted

1 pinch salt

Water for kneading medium firmness dough

(For the filling)

1 cup almond flour 

1 cup milk 

1/2 cup ghee 

¼ cup khoya

½ cup dates 

4tbsp ghee 

½ tsp cardamom powder

Saffron - few strands

Method

(To make the Gujiyas)

1. Add salt to the flour. 

2. Add the melted ghee and rub well between two hands to ensure the 

ghee coats the flour well.

3. Add water and knead well. 

4. Cover with a moist cloth and keep aside. 

(To make the filling)

1. Soak saffron in 2tsp of water and keep aside.

2. Soak the dates for half an hour in ½ cup of water.

3. Grind to a fine paste.

4. Cook the dates over low flame for 5 minutes on a non-stick pan.

4. In a heavy kadhai roast the almond flour in the ghee on a slow flame till it turns golden

brown and emits a toasty aroma.

5. Crumble the khoya and mix it well.

6. Add the milk and cook down till the oil separates.

7. Add the dates and saffron water, sprinkle the cardamom powder and mix well. 

(To make the Gujiya)

1. Make 15-gram balls of rested dough.

2. Roll out like poori; fill each poori with 1 tbsp of filling.

3. Make a slurry with 2 tsp of all-purpose flour with 4 tbsp of water and apply it to the edges.

4. Then seal the edges. 

4. Make pleats like that of a sari on the ends of the Gujhiya. 

5. Fry in desi ghee over low-medium flame.

6. Serve hot or store in air-tight containers.

Gulkand Mousse by Chef Ravinder Kumar, Executive Chef, Karma Lakelands.

“The Gulkand (rose petal preserve)  blends well with the smooth and airy texture of the mousse to yield a fluffy, light-weight dessert, which is not very filling. So, for those who wish to relish holi desserts without feeling full, this recipe works well,” says Chef Ravinder Kumar.

Ingredients:

 ½ cup Gulkand (rose petal preserve)

1 cup whipping cream (chilled)

½ cup condensed milk

½ tsp rose water

1 tsp gelatin(or agar-agar for a vegetarian version)

 2 tbsp warm milk

Chopped pistachios & dried rose petals for garnish.

Method:

1. Dissolve 1 tsp gelatin in 2 tbsp warm milk and let it bloom for 5 minutes.

2. In a chilled bowl, whip the cream using an electric beater until soft peaks form.

3. Do not over-whip, as it can turn grainy.

4. Blend the Gulkand Mixture along with the condensed milk and rose water until smooth.

5. Add the dissolved gelatin and stir well.

6. Fold the Whipped Cream

7. Gently fold the whipped cream into the gulkand mixture using a spatula.

8. Make sure to maintain the airy texture.

9. Pour the mousse into serving glasses or bowls.

10. Refrigerate for at least 4-6 hours until set.

11. Garnish with chopped pistachios and dried rose petals

12. Serve chilled for a refreshing floral dessert.