Holi 2025: Chef Arjyo Banerjee Shares Festive Recipes

Holi is less than a week away, and it’s too late to sit and decide on the menu. If you haven’t concluded what you are going to serve at a gathering, panic is soon going to kick in and leave you anxious. Fret not! Slurrp has got you covered. Much like all other festivals, the website has unique as well as traditional recipes in stock for you.

Slurrp connected with Chef Arjyo Banerjee, Vice President of Culinary and Central Kitchen, Compass Group India. You can follow the step-by-step guides below and enjoy a burst of flavour and colours on Holi.

Thandai Panacotta by

Ingredients 

For Thandai Spice Mix

  • 10 grams of almonds
  • 10 grams of cashews
  • 2 grams of poppy seeds
  • 2 grams of fennel seeds
  • 0.5 grams of green cardamom
  • 0.5 grams of peppercorn
  • 0.5 grams of rose petals
  • A few strands of saffron
  • 4 grams of sugar

For Panacotta Base

  • 250 ml of heavy cream
  • 100 ml of whole milk
  • 50 grams of sugar
  • 2 tbsp thandai mix
  • 5 grams of gelatin
  • 25 ml of water
  • A pinch of saffron strands
  • 1/2 tsp rose water

Method

For Spice Mix

  • Dry roast almonds, cashews, poppy seeds, fennel, and peppercorns for 1-2 minutes. 
  • Cool, then grind into a fine powder with cardamom, dried rose, saffron, and sugar. 
  • Store in an airtight container.

For Pannacotta

  • Bloom gelatin in warm water for 5 minutes. 
  • In a saucepan, heat cream, milk, sugar, and saffron until warm (do not boil). 
  • Stir in the thandai spice mix and let it infuse for 5 minutes. 
  • Strain the mixture to remove coarse bits. 
  • Add rose water and the bloomed gelatin, stirring until fully dissolved.
  • Pour into ramekins or glasses, refrigerate for 4-6 hours until set.
  • Garnish with crushed pistachios and almonds before serving.

Also Read: Holi 2025: Chef Karam Dogra Shares Savoury And Sweet Recipes

Gujiya Cheesecake Bites

Ingredients

For Gujiya Shell

  • 200 grams of maida
  • 50 grams of ghee
  • Water as needed
  • 1 gram of salt
  • Oil for frying

For Cheesecake Filling

  • 150 grams of softened cream cheese
  • 100 grams of khoya
  • 50 grams of powdered sugar
  • 1/2 grams of cardamom powder
  • 20 grams of chopped almonds and pistachios
  • A few strands of soaked saffron

For Saffron Syrup

  • 50 grams of sugar
  • 50 ml of water
  • A pinch of saffron strands
  • 1/2 tsp rose water

Method

For Cream Cheese

  • In a bowl, beat cream cheese, khoya, and powdered sugar until smooth.
  • Mix in cardamom powder, nuts, and saffron milk.
  • Chill for 20 minutes.

For Assembling & Cooking

  • Roll out small circles of dough (about 8cm in diameter).
  • Spoon a small amount of cheesecake filling in the centre.
  • Fold into a half-moon shape and seal edges (use a fork or gujiya mould).
  • Fry in medium-hot oil until golden brown and crisp OR bake at 180°C (350°F) for 15-18 minutes for a healthier version.

For Saffron Syrup

  • Heat sugar and water until dissolved.
  • Add saffron and rose water, simmer briefly, then cool.
  • Drizzle lightly over the bites.

Garnishing

  • Dust with powdered sugar or edible gold flakes.
  • Serve warm or chilled, with a drizzle of saffron syrup.
  • Pair with thandai, masala chai, or rose lassi.