Holi 2026: From Gujiya To Malpua, Try These Chef-Special Recipes

Holi is just the perfect day to set your sweaters aside and come in white t-shirts to play with gulaal and water balloons without caring about the temperature. And what’s a better way to welcome the spring season than with a traditional Holi spread? From the classic gujiyas filled with mawa to malpuas drenched in chashni, the festival of colours is surely not limited to a thali of gulaal.

To make your Holi spread better, Indian chefs have shared their signature recipes that you simply cannot miss. Be it with a Holi-themed cocktail that keeps you hydrated throughout the day or munching on gujiya, which has the perfect crunch, follow these step-by-step recipes and make the most of Holi 2026.

Also Read: Braj Holi 2026 In Vrindavan: Schedule & List Of Festive Events

Mawa Gujiya

By Chef Sarajit Malik, Halwai Master Chef, Rosetta Sakleshpur

Ingredients For the Dough:

• 250 g refined flour
• 60 g ghee
• 100 ml of water
• A pinch of salt

Ingredients For the Filling

• 200 g unsweetened mawa
• 130 g powdered sugar
• 25 g desiccated coconut
• 40 g mixed nuts
• 5 g chironji seeds
• 5 g cardamom powder
• 3 g nutmeg powder
• 10 ml ghee

Instructions:

1. In a large bowl, mix 250g flour and 60g melted ghee. Rub and make it similar to crumbs.
2. Add water slowly and knead into a stiff dough. Cover with a wrap & let it rest for 30 minutes.
3. For the filling, heat 10 ml of ghee to roast the mawa on low heat until it turns a little brown.
4. Add the nuts, coconut and chironji to the mawa, mix it well.
5. Let the mixture cool, then add the powdered sugar, cardamom powder, and nutmeg powder
6. Divide the dough into equal small balls. Roll each ball into a 3-4-inch circle.
7. Place the circle on a gujiya mould, add 2 teaspoons of filling, apply a little water on the edge, then close the mould tightly.
8. Remove excess dough & keep the shaped gujiya covered with a damp cloth.
9. Heat some oil in a kadhai on a low heat. Drop the gujiya in the kadhai and fry on low heat until golden brown and crispy.
10. Drain the excess oil in a kitchen paper towel and let it cool. 
11. Garnish it with pistachios and saffron, then serve it.

Malpua Tower With Gajar Ka Halwa And Nuts

By Senthil Kumar, Associate Director of Food & Beverage, Clarks Exotica Convention Resort and Spa

Ingredients For Malpua:

• 1 cup all-purpose flour
• 1/4 cup sooji
• 1 cup milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• Ghee or oil for frying

Ingredients For Gajar ka Halwa:

• 2 cups grated carrots
• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons ghee
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 1/4 teaspoon cardamom powder

Ingredients For Assembling:

• Saffron strands (for garnish, optional)
• Chopped nuts for garnish (almonds, pistachios, cashews)

Instructions:

1. In a mixing bowl, combine maida, semolina, sugar, cardamom powder, and milk. Mix until smooth, ensuring a pancake-like batter consistency. Add more milk if needed. 
2. Let the batter rest for about 15-20 minutes.
3. In the meantime, prepare the gajar ka halwa. Heat ghee in a pan and sauté the grated carrots until softened.
4. Add milk and cook until carrots are fully cooked and milk is absorbed.
5. Stir in sugar and cardamom powder, continuing to cook until the mixture thickens. Add chopped nuts and cook for another minute. Set aside to cool.
6. Next, heat ghee or oil in a shallow pan over medium heat to fry the malpua.
7. Pour a small ladleful of batter into the pan to form a small pancake-like disc.
8. Fry until golden brown on both sides. Remove from the pan and drain excess oil on paper towels. Repeat with the remaining batter.
9. Finally, place one malpua at the bottom of a serving plate or platter.
10. Spread a layer of gajar ka halwa over the malpua. Repeat layers until a tower is formed.
11. Garnish the top with saffron strands and chopped nuts and serve.

Kulfilicious Cocktail

By Arunlal K, Assistant Restaurant Manager, Whitefield Bar and Grill, Bengaluru Marriott Hotel Whitefield

Ingredients:

• 45 ml white rum
• 1 generous scoop of vanilla ice cream
• 20 ml sugar syrup
• 15 ml rose syrup
• 2-3 drops rose water
• 60 ml chilled milk
• 1 pinch cardamom powder (very fine)
• Garnish: Dehydrated rose petals

Instructions:

1. Chill a coupe glass in advance.
2. In a shaker, combine white rum, chilled milk, sugar syrup, rose syrup, rose water and a fine pinch of freshly ground cardamom. 
3. Add a generous scoop of vanilla ice cream and fill the shaker with cubed ice.
4. Shake vigorously for 20-25 seconds. The goal is full emulsification the ice cream should integrate seamlessly with the spirits and dairy, creating a smooth, aerated texture without heaviness.
5. Double strain into the chilled coupe to achieve a refined, velvety finish and to remove any undissolved cardamom particles.
6. Allow the surface to settle briefly before garnishing.