Happy Holi: Barfi, lassi, malpua, dhuska, and many other food idea for your special day!
“Bura na maano, Holi hai!” resounds across the streets as people dress up in every shade imaginable. Holi is a Hindu holiday that celebrates the triumph of good over evil, and it is widely observed in India. The mornings are spent visiting family and taking in the vibrant colors (or running away from those carrying permanent colors). The spirit of the holiday, on the other hand, is kept on by unique delicacies served in the late afternoons and evenings. Let’s have a clean Holi this year, with no water waste, and instead focus on these delectable snacks!
1) Barfi
The traditional barfi. This traditional treat is popular throughout the country, particularly on special occasions. In Persian, the word ‘barf’ signifies ‘ice’ or snow.’ Barfi is a condensed milk-based solid treat. Pista (pistachio), rose, saffron, chocolate, and almond are among the flavors available. Some say the meal was created in 1912 by Harbans Vig, a wrestler from Punjab, Pakistan; others claim it is a historical cuisine from Uttar Pradesh.
2) Dahi Vada
The meal is made up of two main ingredients: dahi (curd) and vada (puffed rice) (fried dough balls made of urad dal). To make a soothing dish, each of these ingredients is blended and topped with spices and sweet and sour chutneys. In North India, it’s known as dahi bhalla and is a favourite dish during the Holi festival. Some say the dish originated in Bengal, while others think it was born in Delhi or Uttar Pradesh.
3)Dhuska
Dhuska is a popular choice for a filling breakfast. In the states of Jharkhand and Bihar, the dish is immensely popular. It’s a fried dish of rice, dal, chilies, and garlic that’s a Holi classic. The preferred accompaniment is ghugni. The latter is a simple curry composed of black chickpeas (chana), which is a popular meal at the festival.
4)Ladoos
When you think about Indian sweets, laddoos are almost always the first thing that comes to mind. The possibilities are endless—besan, motichur, til, boondi, and so on. During Holi, this ball-shaped treat plays an important role. People even play Laddu Mar Holi in Barsana, Uttar Pradesh, where they sing, dance, and throw laddoos at one other, which are then consumed as prasad.
5) Kachori
Kachori is a meal that has been adopted and adapted by numerous communities. It is claimed to have originated in the Marwari community, but it has taken several variations since then (Mogar, Raj, Pyaaz, Nagori, Mawa, Lilva, Heeng, Banarasi). A fried snack comprised of all-purpose or whole wheat flour and a thick, typically savory filling makes up the street food. It is frequently consumed as a breakfast snack.
6) Gujiya
Gujiya, another dish with various regional variations, is a popular Holi food. These deep-fried sweet dumplings are created with a flour, semolina, and dried fruit mixture and dipped in sugar syrup. It is very popular in India’s North and West states. Dry fruit, mawa, baked, and traditional are all included in various variants of the dish.
7)Lassi
This Punjabi drink is one of the most popular, if not the most popular, in North India. Lassi is a yoghurt-based beverage made with water and a variety of other ingredients. Depending on how it’s made, the combination might be sweet or savoury. You can even choose from a variety of flavors, some of which include fruits. The scoop of malai put on top of the drink, however, is the cherry on top. This gives it a rich texture and flavour. A glass of lassi is a must-have for any holi celebration.
8) Malpua
Malpuas are a pancake-style delicacy made with all-purpose flour, semolina, khoya, and cardamom, and are a particular favourite. The sweets are then dipped in sugar syrup and fried in ghee. ‘Indulgent’ is one word that comes to mind when describing the food. Malpuas, which are a blend of crispy and soft, are the perfect way to end your Holi lunch. They’re popular in Nepal, Bangladesh, and Pakistan, but they’re largely made in North and East India. Malpuas have been mentioned in ancient scriptures such as the Rig Veda.
9) Thandai
Without the theatrical pouring of a glass of thandai, any Bollywood Holi scene is completed. This milk-based cooling beverage is frequently garnished with nuts and spices and is occasionally laced with bhaang (a hallucinogenic). This drink, which is popular in North India (Benaras is known as the Thandai Hub), is at the core of the festival and even has therapeutic properties! Most importantly, it’s the ideal beverage for the nation’s March heat.
10) Namak Para/ Shakar Para
The savory and sweet varieties of the same food, namak para and shakar para, represent two sides of the same coin. In West India, particularly Gujarat, the latter is a popular meal. Namak and shakar para are crunchy fried dough meals that are popular as midday snacks. Tea is the perfect accompaniment to a serving for them. After a long morning of Holi, these are a welcome treat.
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