Holi 2025: Chef Amardeep Singh Bhatia Shares Unique Festive Recipes

Holi, to be celebrated on March 14, 2025, is a festival of colours and foods. From gujiya to dahi vada, lip-smacking dishes grace the tablescape and bring people in a room together. This is one time of the year when it is irresistible not to indulge in fried sweets and savouries.

But if you are bored of preparing traditional dishes, it is time to try something new. Chef Amardeep Singh Bhatia, Executive Chef at Jaypee Siddharth, has shared recipes for coconut-based gujiyas and rainbow cake. Scroll down to note the ingredients and replicate the dishes at home to impress your guests and treat your taste buds.

Method

• Preheat the oven to 180°C (350°F). Grease and flour six 6-inch round cake pans. 
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 
• In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. 
• With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined. 
• Divide the batter evenly among six bowls. Add a few drops of food colouring to each bowl and mix until the colour is evenly distributed. 
• Pour each coloured batter into a prepared pan and smooth the tops. 
• Bake for 15-20 minutes or until a toothpick inserted in the centre comes out clean. 
• Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. 
• Once the cakes are completely cool, you can frost and decorate them as desired as per the photograph.

Coconut-Based Gujiya

Ingredients

• 1kg of refined flour
• 1 kg of khoya
• 50 grams of cashews
• 50 grams of pista
• 50 grams of almonds
• 5 grams of green cardamom
• 20 grams of fennel seeds
• 100 grams of coconut powder
• Ghee as required
• Sugar syrup as needed

Method

• In a large mixing bowl, combine flour, ghee, and a little water to form a dough. Knead the dough for 5-7 minutes. 
• Cover the dough and let it rest for 10-15 minutes. 
• In a separate pan, combine sugar, khoya, chopped dry fruits, chopped coconut, and cardamom powder. Cook over medium heat, stirring constantly, until the mixture thickens. 
• Divide the dough into small balls. Roll out each ball into a thin circle. 
• Place a tablespoon of the sugar-khoya mixture in the centre of each circle. Fold the dough over the filling and press the edges together to seal the gujiya. 
• Heat ghee in a deep frying pan over medium heat. Fry the gujiya until golden brown. 
• Remove the gujiya from the oil and drain on paper towels. 
• Serve the gujiya warm or at room temperature.