Holi is a festival of colors, music, and delicious food. In Nepal, Holi is celebrated with great enthusiasm, and people prepare a variety of traditional dishes to share with family and friends. Here are some must-try foods for Holi, along with a recipe to help you prepare them at home.
- Gujiya
Gujiya is a popular sweet dish that is a must-have during Holi. It is a crescent-shaped pastry filled with sweet khoya and dry fruits and is deep-fried until golden brown. It is then dipped in sugar syrup and garnished with chopped nuts.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup clarified butter (ghee)
- 1 cup khoya (dried milk)
- 1/2 cup powdered sugar
- 1/4 cup chopped nuts (almonds, pistachios, cashews, etc.)
- 1/4 tsp cardamom powder
- Oil for deep frying
- Sugar syrup for dipping
Directions:
- In a mixing bowl, combine the flour and clarified butter, and knead to form a smooth dough.
- In a separate bowl, mix together the khoya, powdered sugar, chopped nuts, and cardamom powder to form a sweet filling.
- Divide the dough into small balls, and roll them out into circles.
- Place a spoonful of the sweet filling in the center of each circle, and fold the edges to form a crescent shape.
- Heat the oil in a deep frying pan, and fry the gujiyas until golden brown.
- Dip the gujiyas in sugar syrup, and garnish with chopped nuts.
Bhang Thandai
Bhang Thandai is a traditional drink that is popular during Holi. It is a blend of milk, nuts, and spices, and is often infused with cannabis (bhang). While cannabis is illegal in many parts of the world, you can still enjoy the delicious taste of Bhang Thandai without it.
Ingredients:
- 1 liter milk
- 1/4 cup almonds
- 1/4 cup pistachios
- 1/4 cup cashews
- 1 tbsp poppy seeds
- 1 tsp fennel seeds
- 1 tsp cardamom powder
- 1/4 cup sugar
- Saffron strands (optional)
Directions:
- Soak the almonds, pistachios, cashews, poppy seeds, and fennel seeds in water for 4-5 hours.
- Drain the water, and grind the soaked nuts and seeds to form a smooth paste.
- In a saucepan, bring the milk to a boil.
- Add the nut and seed paste to the milk, and stir until well combined.
- Add the cardamom powder, sugar, and saffron strands (if using), and stir until the sugar is dissolved.
- Chill the thandai in the refrigerator for a few hours, and serve cold.
Papri Chaat
Papri Chaat is a popular street food that is often served during Holi. It is a combination of crispy papri (fried dough), boiled potatoes, chickpeas, and yogurt, and is garnished with tangy tamarind chutney and spicy green chutney.
Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp cumin powder
- Water for kneading
- Oil for deep frying
- 2 boiled potatoes, diced
- 1/2 cup boiled chickpeas
- 1/2 cup yogurt
- 1/4 cup tamarind chutney
- 1/4 cup green chutney
- Chopped coriander leaves for garnish
Directions:
- In a mixing bowl, combine the flour, salt, and cumin powder, and knead to form a stiff dough. Add water as needed.
- Roll out the dough into thin circles, and cut it into small rounds using a cookie cutter or a glass.
- Heat the oil in a deep frying pan, and fry the papris until crispy and golden brown. Drain on paper towels to remove excess oil.
- In a mixing bowl, combine the diced potatoes, boiled chickpeas, and yogurt. Mix well.
- Arrange the papri on a plate, and spoon the potato and chickpea mixture on top of each papri.
- Drizzle the tamarind chutney and green chutney over the papris.
- Garnish with chopped coriander leaves, and serve immediately.