5 Traditional Indian Desserts to Make for Holi

Holi is a time for celebration, and no Holi feast is complete without a spread of mouthwatering Indian desserts.

These sweet treats, rich in flavour and tradition, bring people together, adding sweetness to the vibrant festivities.

From delicate milk-based delights to nutty confections, each Indian dessert carries a unique story and a burst of colour that perfectly complements the spirit of Holi.

Whether you’re a seasoned cook or a beginner, preparing these traditional sweets is a great way to embrace the festival and share joy with friends and family.

With Holi taking place on March 14, 2025, here are five traditional Indian desserts to make celebrations even more special.

Gujiya

Gujiya is a traditional Indian sweet pastry, especially popular during Holi.

This crescent-shaped delicacy features a crisp, flaky outer shell made from dough, filled with a rich mixture of khoya, nuts, and dried fruits.

Deep-fried and sometimes dipped in sugar syrup, gujiya offers a delightful balance of textures and flavours.

Ingredients

• 2 cups all-purpose flour
• ¼ cup ghee, melted
• ½ cup cold water
• A pinch of salt

Filling

• 1¼ cup khoya, grated
• 2 tbsp milk
• 1 tbsp raisins
• 1 tbsp cashews
• 1 tbsp almonds
• 1 tbsp pistachios
• ½ tsp cardamom powder
• 2 tbsp desiccated coconut
• ½ cup icing sugar

Sugar Syrup

• ½ cup water
• ½ cup sugar
• 10 strands saffron

Method

1. In a large bowl, combine flour, salt, and ghee. Mix with one hand until crumbly. Add water gradually, using minimal water to form a stiff dough.
2. Cover with a damp cloth and let it rest for 30 minutes.
3. Add grated khoya to a pan on medium-low heat. Roast for 5-6 minutes, stirring continuously, until golden and clumped. If dry, add 1-2 tablespoons of milk. Transfer to a bowl to cool.
4. In a grinder, blend cashews, almonds, pistachios, and raisins into a coarse mix.
5. Once the khoya cools, crumble it with your fingers. Add the nut mixture, cardamom powder, desiccated coconut, and powdered sugar. Mix well. Taste and adjust sugar if needed.
6. Make the sugar syrup by combining water, sugar, and saffron in a pan.
7. Boil on medium-high heat for about 5 minutes until the syrup turns sticky. Transfer to a bowl and allow to cool.
8. Knead the dough briefly and divide it into equal balls. Keep covered with a damp cloth.
9. Roll each ball into a 4-5 inch circle. For uniform shapes, use a cookie cutter or bowl. Alternatively, roll a large sheet and cut multiple circles.
10. Place a circle in your hand and add 1 tablespoon of filling in the centre. Avoid overfilling.
11. Apply water along the edges, fold into a semicircle, and press firmly to seal.
12. Pinch the edges or make pleated folds for extra security. Alternatively, use a fork to create a patterned edge.
13. If using a gujiya mould, place the dough circle on the mould, fill, wet the edges, and press to seal. Remove excess dough.
14. Keep prepared gujiya covered with a damp cloth to prevent drying.
15. While shaping the gujiya, heat ghee/oil in a pan over medium-low heat. Test by adding a small dough ball; it should rise slowly.
16. Fry 3-4 gujiya at a time, turning after 2-3 minutes. Fry until golden on both sides, about 7-8 minutes per batch. Fry on medium-low heat for even cooking.
17. If using sugar syrup, dip fried gujiya for 2-3 minutes, flipping once for even coating. Soak for no longer than 4-5 minutes.
18. Enjoy warm or cool completely and store in an airtight container.

This recipe was inspired by Piping Pot Curry.

Malpua

This traditional Indian dessert is made from a batter of flour, milk, and sugar, deep-fried until golden and soaked in sugar syrup.

Often flavoured with cardamom and fennel, it has a crispy outer layer and a soft, syrupy centre.

Malpua is commonly prepared in North Indian and Rajasthani households to celebrate Holi.

Its indulgent sweetness and rich texture make it a festive favourite, often served with rabri for added flavour.

Ingredients

• 1 cup wheat flour
• ½ cup khoya
• Milk, as needed
• 1 tsp cardamom powder
• ¼ tsp fennel powder
• Oil
• 2 tbsp toasted cashews

Sugar Syrup

• 1 cup sugar
• 1 cup water
• A few saffron strands

Method

1. Warm the milk in a kadai. Add khoya and mix well until combined. Turn off the heat.
2. Add wheat flour and stir until fully incorporated. Transfer the mixture to a bowl.
3. Mix in cardamom powder and fennel powder. The batter should have a consistency similar to dosa batter. Let it rest for 10-15 minutes.
4. In another pan, combine sugar and water. Bring to a boil then let it simmer for 5-8 minutes until it becomes sticky and slightly thick. Keep warm.
5. Heat oil in a flat-bottom frying pan. Pour a small ladleful of batter into the oil. Allow it to spread naturally into a thin pancake. Cook on medium heat until the edges turn golden.
6. Flip and cook the other side until golden brown.
7. Drain excess oil and immediately dip the malpua into the warm sugar syrup. Let it soak for 1 minute, then drain.
8. Arrange the malpua on a plate, sprinkle with chopped nuts, and serve warm or at room temperature.

This recipe was inspired by Yummy Tummy Aarthi.

Ras Malai

Ras malai is made from soft chena dumplings soaked in a rich milk syrup flavoured with cardamom, saffron, and sometimes rose water, garnished with pistachios or almonds.

As Holi celebrates the arrival of spring and the triumph of good over evil, ras malai is a festive treat shared with loved ones.

Its delicate texture and rich flavours make it a perfect end to the celebratory meals, and its vibrant colours reflect the joyous spirit of the festival.

Ingredients

• 1 litre whole milk
• 4 tbsp lemon juice
• 1 tsp cornflour
• 4 cups water
• 1 cup sugar

Syrup

• 500ml whole milk
• 5-6 cardamom pods, peeled and crushed
• A pinch of saffron
• 4 tbsp sugar
• Pistachios, finely chopped

Method

1. Boil milk in a heavy-bottomed pan. Once it comes to a boil, turn off the heat and add half a cup of water to reduce the temperature.
2. Wait 5-10 minutes, then add lemon juice gradually until the milk curdles completely.
3. Strain the mixture to collect the chena, discarding the whey. Rinse the chena under cold water to remove any lemon juice residue.
4. Let it drain in the strainer for 10-15 minutes. Then, squeeze out any remaining water.
5. Add cornflour to the chena and mash until smooth. Use your palm to mash for about 10 minutes until the mixture is completely smooth.
6. Shape the chena into small balls.
7. In a wide pan, heat 1 cup sugar and 4 cups water. Once it reaches a full boil, drop the balls into the syrup. Cook for 15-17 minutes, until the balls double in size. Afterwards, transfer them to fresh water. If they sink, they’re done.
8. To make the syrup, boil 500ml of milk in a heavy-bottomed pan.
9. Soak a few strands of saffron in 1 tablespoon of warm milk and set aside.
10. Once the milk boils, reduce the heat and stir regularly. After 10 minutes, add sugar and mix.
11. After 20-25 minutes, when the milk thickens to your desired consistency, add the soaked saffron, crushed cardamom, and chopped pistachios (if using). Stir well and turn off the heat.
12. Gently squeeze and flatten the cooled ras malai balls, then soak them in the sugar syrup for 10-15 minutes to absorb the syrup.
13. Transfer the balls to the warm thickened milk.
14. Refrigerate for at least 5-6 hours or overnight to chill.
15. Before serving, garnish with chopped pistachios and saffron strands.

This recipe was inspired by Cook with Manali.

Thandai

This dessert drink is typically made during Holi.

Thandai is usually made with a powder or paste of various nuts and seeds as well as fragrant spices.

It is then mixed with milk to create a refreshing treat.

Ingredients

• 1 cup warm water
• 30g almonds
• 20g pistachios
• 2 tbsp white poppy seeds
• 30g melon seeds
• 2 tbsp rose petals
• 1 tbsp fennel seeds
• ½ tsp whole black pepper
• 4 Green cardamom seeds
• 15 Saffron seeds (optional)
• 100g sugar
• 8 cups milk
• Ice cubes as needed (optional)

Method

1. In a bowl, pour 1 cup of warm water and add almonds, pistachios, poppy seeds, melon seeds, dried rose petals, fennel seeds, and black pepper. Mix well, cover, and let it sit for 1-2 hours.
2. To make the thandai paste, transfer the soaked mixture, including the water, into a high-speed blender.
3. Add half a cup of sugar, seeds from 3-4 green cardamoms, and saffron strands. Blend into a smooth, fine paste. Set aside, or refrigerate if not using immediately.
4. For the thandai, take about 4 tablespoons of the paste in a glass and add chilled milk. Mix well, taste, and add more sugar if needed. Add ice cubes if desired.
5. Garnish with rose petals or chopped almonds or pistachios.
6. Serve immediately, or refrigerate in a large mug or jug and serve chilled.

This recipe was inspired by Veg Recipes of India.

Puran Poli

Puran poli is another Indian dessert to try out during Holi.

This Indian flatbread is stuffed with a sweet filling that is made from chana daal and jaggery, flavoured with cardamom and nutmeg.

Its sweet, rich filling and soft, buttery texture make it a favourite dish during the festival.

The dish is often prepared in large quantities and shared with family and friends, embodying the joy and warmth of Holi.

Ingredients

• 2 cups whole wheat flour
• ½ tsp salt
• 1 tbsp vegetable oil
• 1 cup water, plus more as needed
• 2 tbsp ghee

Filling

• 1 cup chana daal
• 5 cups water
• ½ cup jaggery
• ½ cup sugar
• ¼ tsp nutmeg powder
• ¼ tsp cardamom powder
• ¼ tsp saffron (optional)
• ¼ tsp dry ginger powder (optional)

Method

1. Wash the chana daal 2-3 times and drain it.
2. Add the daal to a heavy-bottomed pot, along with enough water to cover it. Cook on medium-low heat for 1-2 hours, stirring occasionally and skimming off any foam that rises.
3. Once cooked, drain the dal using a strainer.
4. Return the dal to the pot, then stir in jaggery, sugar, nutmeg powder, cardamom powder, dry ginger powder, and saffron. Cook for an additional 10-15 minutes on medium heat, stirring frequently.
5. Once done, let the mixture cool for about 5 minutes, then blend it in a food processor or blender until smooth. Blend while the mixture is still warm, and do it in batches if necessary.
6. For the dough, mix whole wheat flour, salt, saffron, water, and oil to form a soft, pliable dough. It should be softer than your usual roti or paratha dough for a flaky puran poli. Let the dough rest for 30 minutes.
7. Next, divide the dough and filling into equal-sized balls (about the size of a lemon).
8. Heat a heavy griddle or pan over medium-high heat.
9. Roll out a dough ball into a 4-5 inch circle using dry flour. Place the filling in the centre, fold the edges over to seal, then coat the stuffed dough ball with more dry flour. Gently flatten it, then roll out the dough to about 8-10 inches in diameter, adjusting the thickness to your preference.
10. Place the rolled puran poli onto the heated pan and cook on both sides until golden brown.
11. Add a small amount of ghee to each side while cooking.
12. Serve with extra ghee on top, and traditionally, enjoy with warm milk flavoured with cardamom and saffron.

This recipe was inspired by Ministry of Curry.

As the colours of Holi fill the air, the sweetness of these traditional Indian desserts adds the perfect finishing touch to the celebrations.

From the rich, creamy texture of ras malai to the crispy, sugary crunch of gujiya, each dessert offers a unique taste of India’s diverse culinary heritage.

These iconic Indian sweet treats satisfy your sweet tooth and bring people together, making every moment of the festival even more memorable.

So, this Holi, try making these delicious Indian desserts and share the joy with those around you.