The festival of Holi is just around the corner, but many have been questioning what date it will actually fall on in 2026. No matter which date it is, the festival of Holi feels less like just a one-day event and more like a spirit that takes over the entire week. Indian kitchens turn energetic, lively and jars are filled with lip-smacking Holi snacks, and if you plan well, you'll be ready to host no matter when guests turn up. There is something magical about this festival that goes just beyond colours. It's the laughter resonating in the home, boxes filled with homemade snacks, and that familiar excitement of loved ones walking to your home.
Food on Holi is also about striking a perfect balance between sweet and savoury, crunchy and soft, spicy, as well as aromatic. While the colours make fun outside, the real festivities often happen around the dining table. That is why prepping well in advance makes all the difference. When Holi snacks are made in advance, you can enjoy every splash of colour freely. No rushing to the kitchen, no last-minute hustle, just pure festivity and scrumptious food.
When Will Holi Be Celebrated In 2026?
Holi in 2026 will mostly be observed on Wednesday, March 4, in most parts of India, while some parts may celebrate it on Tuesday, March 3, relying on local panchang calculations and the temple traditions. Holika Dahan is always performed a day before, depending upon the regional muhurat timings.
Because festival dates depend on the lunar calendar, slight deviations may occur. In 2026, a lunar eclipse aligned with the full moon can impact the ritual timings in some places, which can lead to differences in dates. It is, however, advisable to always check your local calendar and panchang before preparing for Holi celebrations.
5 Traditional Holi Snacks To Make Ahead Of The Festival
Irrespective of whether Holi will be celebrated on March 3 or March 4, here is the list of traditional snacks that you can prepare in advance and store to host your guests on the day:
Gujiya
Gujiya is the staple of Holi snacks. Knead the dough for gujiya using 2 cups of maida and ghee. The dough should not be too soft, but should be smooth. Keep it for about 15-20 minutes. Hereafter, divide the dough into equal portions, roll out small discs and fill them with a mixture prepared of khoya, powdered sugar, chopped nuts, and cardamom. Shape the stuffed gujiyas into half moons, seal the edges carefully, and deep fry until it turns golden and crisp from both sides. Let it cool down thoroughly, then store it in an airtight box. It remains fresh for up to a week or two. The outer layer remains crisp, whereas the filling inside remains rich and a little crumbly. You can even make and freeze shaped gujiyas if you want to have them freshly hot off the kadhai. Simply fry them on Holi morning, and your home will instantly smell festive.
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Namak Para
For a savoury balance to the sweets, namak para is an excellent pairing. Mix 2 cups of maida with some ajwain, salt, and 2 tablespoons of oil. Knead to make a tight dough, roll into a thick disc, cut into diamonds, and deep fry on medium heat until crisp. The trick here is to slow-fry to get an even crisp and crunch. Let it cool down thoroughly and store it in a steel box once it has cooled down completely, and they remain fresh for two weeks. These bite-sized snacks are crunchy, lightly salty and also addictive. It is perfect for guests who want to have something simple between regular rounds of sweets and to pair with thandai.
Shakar Para
Shakar para is a sweet version of the savoury version of the namak para. Make a dough by kneading maida, ghee, and milk together. Roll a big flatbread out of it and cut it into small diamond shapes, then fry until it turns golden and crisp. Toss them immediately in one-string sugar syrup to make a thin, shiny coating. Spread these on a tray to dry thoroughly before you store them. They will remain crisp for about 10 to 12 days in an airtight box. The texture is firm but crumbly, having just enough sweetness that feels indulgent enough without feeling too heavy.
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Mathri
Mathri is a crispy, flaky, savoury snack that is loved by almost everybody. Mix maida with some suji, crushed pepper, ajwain, salt, and some ghee. Knead to make a stiff dough, roll it slightly thick, prick it with a fork, and fry in small batches until it turns golden brown. Slow fry so as to make layers and a long-lasting crunch. Store it in airtight jars, and they remain fresh for up to three weeks. Mathris can be paired beautifully over a cup of tea with pickle or chutney, and even a cup of tea after the colour frenzy ends. Make a big batch ahead and forget about the snack prep afterwards.
Coconut Ladoo
If you prefer a no-fry option, coconut ladoos are quick and very suitable. Cook 2 cups of grated coconut with some condensed milk and cardamom until the mixture gets a thick texture. Shape the mixture into small balls while it is still warm, and roll it lightly to make dry coconut. It will set beautifully and will remain fresh for about 5 to 6 days if kept in the fridge. Soft, chewy, and lightly sweet, coconut ladoos offer a lighter contrast to the fried snacks. You can even make these Holi snacks two days before and serve them when the guests arrive.
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