Beyond Gujiya & Thandai: Elevate Your Holi With These Chef-Curated Cocktails And Dessert Recipes At Home

Final Up to date:February 27, 2026, 11:06 IST

The competition of colors is sort of right here! From thandai martinis to rainbow gujiyas, take a look at these vibrant cocktails, mocktails and desserts for a pleasant Holi celebration.

Have fun Holi with vibrant thandai martinis, spicy mojitos, rainbow gujiyas and indulgent festive desserts that deliver color, flavour and aptitude to your social gathering desk.

The competition of colors is simply across the nook, and it’s time to have fun with flavours as vibrant as Holi itself. This festive edit brings collectively India’s most interesting mixologists and cooks with a vibrant line-up of Holi-inspired cocktails, mocktails and desserts.

From the indulgent Rose and Saffron Thandai Martini and fiery Guntur Chilli Mojito to the nostalgic Kulfilicious and Coconut Burfi Colada, every drink blends regional flavours with fashionable aptitude. Complementing the drinks are festive favourites like rainbow gujiya, thandai cheesecake, kulfi, and malai chenna payas, good for elevating the celebrations at residence.

Cocktails

Rose and Saffron Thandai Martini by Govt Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Seaside

Components

• Vodka – 45 ml
• Recent Thandai combine – 60 ml
• Rose syrup (Rooh Afza or comparable) – 10 ml
• Saffron strands – 4-5 strands (soaked in 10 ml heat milk)
• Full cream milk or almond milk – 30 ml
• Sugar syrup – 5 ml (non-compulsory; modify to style)
• Ice cubes – as required

Garnish

• Edible dried rose petals
• 1-2 saffron strands
• Crushed almonds (non-compulsory, for rim end)

Methodology

• Chill a martini glass prematurely for optimum serving temperature.
• In a cocktail shaker, add vodka, thandai combine, rose syrup, saffron-infused milk, and milk.
• Add enough ice cubes.
• Shake vigorously for 15-20 seconds till effectively chilled and barely frothy.
• Double pressure into the chilled martini glass.
• Garnish elegantly with dried rose petals and saffron strands.
• If desired, put together an almond-crushed rim earlier than pouring for enhanced presentation.

Guntur Chilli Mojito by Govt Chef Shivaramakrishna J, Novotel Vijayawada Varun

Components

• Mint Leaves – 12 items
• Lemon Wedges – 6 items
• Pink Chilli – 2 items
• Sugar Syrup – 20 ml
• Lime Juice – 15 ml
• White Rum – 60 ml
• Membership Soda – 90 ml
• Crushed Ice – In accordance with the cocktail

Methodology

• Add mint leaves, lemon wedges, and purple chilli items right into a highball glass. Gently muddle to launch the flavours with out crushing the mint too harshly.
• Add sugar syrup and lime juice. Fill the glass with crushed ice. Pour in white rum and stir effectively to mix. Prime up with membership soda and provides a mild stir.
• Garnish with contemporary mint sprigs, purple chilli and a lemon slice. Serve in a highball glass.

Kulfilicious by Bengaluru Marriott Lodge Whitefield

Components

• White rum (Bacardi Superior) – 45 ml
• Vanilla ice cream – 1 beneficiant scoop (approx. 60 g)
• Sugar syrup – 20 ml
• Rose syrup – 15 ml
• Rose water – 2-3 drops
• Chilled milk – 60 ml
• Cardamom powder (very tremendous) – 1 pinch
• Garnish: Dehydrated rose petals

Methodology

• Chill a coupe glass prematurely.
• In a shaker, mix white rum, chilled milk, sugar syrup, rose syrup, rose water and a tremendous pinch of freshly floor cardamom.
• Add a beneficiant scoop of vanilla ice cream and fill the shaker with cubed ice.
• Shake vigorously for 20-25 seconds. The aim is full emulsification the ice cream ought to combine seamlessly with the spirits and dairy, making a easy, aerated texture with out heaviness.
• Double pressure into the chilled coupe to realize a refined, velvety end and to take away any undissolved cardamom particles.
• Enable the floor to settle briefly earlier than garnishing.

Coconut Burfi Colada by Abhishek KM, Head Bartender, Hilton Bangalore Embassy GolfLinks

• White rum – 60 ml
• Coconut burfi syrup (in-house) – 10 ml
• Jaggery syrup – 10 ml
• Coconut milk – 45 ml
• Coconut burfi – ½ piece

Methodology

• Prep the Shaker: Add half a bit of coconut burfi to a cocktail shaker and gently muddle to launch flavour and texture.
• Combine the Cocktail: Pour in white rum, coconut burfi syrup, jaggery syrup, and coconut milk. Add ice and shake effectively till the drink is chilled and creamy.
• Serve: Pressure right into a rock glass full of contemporary ice.
• Garnish: Small piece of coconut burfi (on high or on a cocktail choose)

Moccha Flambe by Sayaji Lodge Wakad, Pune

Components

• Espresso – 2 photographs (120 ml)
• Maple syrup – 10 ml
• Chocolate syrup – 10 ml
• Chocolate brownie – 2 items
• Kahlúa – 30 ml
• Café Patrón / Tequila (Patrón Spirits Firm) – 30 ml
• Ice cubes – as wanted
• Condensed milk – for garnish
• Espresso powder & crumbled chocolate – for garnish

Methodology

• Mix the Base- In a blender, mix espresso, maple syrup, chocolate syrup, brownie items, Kahlúa, and ice. Mix till easy and creamy.
• Put together the Glass- Pour the blended combination right into a well-chilled serving glass.
• Flambé End – In a ladle or small heatproof vessel, heat the tequila (or Café Patron) barely.
• Fastidiously ignite the alcohol to flambé, permitting the flame to burn briefly. Pour the flaming alcohol together with a contemporary scorching espresso shot over the ready drink to create a dramatic end.
• Garnish & Serve – Prime with a lightweight drizzle of condensed milk. Sprinkle espresso powder and crumbled chocolate over the floor for texture and aroma.
• Greatest served instantly whereas the drink is layered heat over chilled — providing a distinction of temperature, texture, and daring mocha flavours.

Rang Barse Royale by Sharma, F&B Supervisor, The Orchid Chandigarh

Components

• Premium vodka – 45 ml
• Elderflower liqueur – 15 ml
• Recent pomegranate juice – 30 ml
• Recent orange juice – 20 ml
• Rose syrup – 10 ml
• Recent lime juice – 10 ml
• Soda – a splash
• Edible silver mud – non-compulsory, for royal contact
• Ice cubes – as wanted

For Garnishing:

• Dried rose petals – as wanted
• Mint sprig – 1
• Orange wheel – 1

Methodology:

• Add vodka, elderflower liqueur, pomegranate juice, orange juice, rose syrup, and lime juice right into a shaker with ice.
• Shake effectively till chilled.
• Pressure right into a tall hurricane or wine glass full of contemporary ice.
• Prime with a splash of soda.
• Garnish with rose petals, mint sprig, and orange wheel. Evenly sprinkle edible silver mud for festive sparkle.

Bangalore Rains by Marriott Govt Flats Bengaluru UB Metropolis

Components

• Desmondji 51% Agave- 45ml
• Inexperienced Chilli- 1 computer
• Curry Leaves- 5-6 leaves
• Lime Juice- 15ml
• Elderflower- 10ml

Methodology

• In a shaker tin, add the Inexperienced Chilli (slit lengthwise if you would like extra warmth, or stored entire for a refined infusion) and the 5-6 Curry Leaves.
• Add the 10ml Elderflower and 15ml Lime Juice. Evenly muddle.Observe: Don’t over-muddle the curry leaves; you need to launch the fragrant oils, not tear them into bitter fragments.
• Pour in 45ml Desmondji 51%. Fill the shaker with loads of laborious, dry ice. Shake vigorously for about 10-12 seconds till the tin is frosted. This ensures correct aeration and dilution.
• Double pressure (utilizing a Hawthorne strainer and a fine-mesh tea strainer) into a relaxing coupe glass or an old style glass over a transparent ice block. Double straining is important right here to catch the chilli seeds and leaf particles.
• Garnish with a single, contemporary curry leaf slapped between your palms (to launch the scent) and floated on high, or a small slit inexperienced chilli on the rim.

Mocktail

Kokum Sharbat & Mojito by Mordhwaj Singh Chandrawat, 23, Chef & Meals Influencer at Belle Patisserie, Delhi

Components

• Dry kokum (deseeded) – 50 gm
• Scorching water – 1 cup
• Sugar – 130 gm
• Water – ½ cup
• Cumin powder – ½ tsp
• Black salt – ½ tsp
• Black pepper – ¼ tsp
• Salt – to style
• Lemon juice – from ½ lemon
• Soda – as required
• Ice – as required

Methodology

• In a bowl, take the dry kokum, add scorching water, and let it relaxation for 2-3 hours or extra till the kokum turns into gentle and absolutely hydrated.
• After soaking, switch the kokum together with the soaking water to a blender and grind it right into a tremendous paste.
• In the meantime, take a pan and add water and sugar. Cook dinner till the sugar dissolves utterly.
• Now add the blended kokum paste to the pan together with cumin powder, black pepper, and salt. Cook dinner for about 10 minutes till the combination thickens to a syrupy consistency. Add lemon juice on the finish and blend effectively.
• Pressure the syrup via a tremendous strainer and permit it to chill utterly.

For Sharbat: Take a glass and add 2-3 tablespoons of kokum syrup and a pinch of crushed cumin. Fill the glass with ice, high up with water, stir effectively, and serve chilled.

For Mojito: Take a glass, add lemon wedges and mint leaves, then pour in 2-3 tablespoons of kokum syrup. Add a handful of ice and high up with soda. Stir effectively and serve chilled.

Meals

Gulal Fruit Fritters by Voltas Beko

Components:

• Apple, finely chopped – 1
• Banana, mashed – 1
• Rice flour – ½ cup
• Wheat flour – ¼ cup
• Pure meals colors or vegetable juices – as wanted
• Sugar – 1 tsp
• Cardamom powder – a pinch
• Oil – for shallow frying
• Rose sugar – for dusting

Directions:

• Combine rice flour, wheat flour, sugar, and cardamom powder.
• Add water and divide the batter into parts, tinting every with pure colors.
• Fold the apple and banana into the batter and blend effectively.
• Spoon small parts onto a frivolously greased microwave-safe tray or mould.
• Cook dinner utilizing the Voltas Beko Microwave convection mode with Twin Save Expertise, making certain even cooking whereas optimising power utilization.
• Enable the fritters to chill barely, then mud frivolously with rose sugar earlier than serving.

Hazelnut and Mawa Gujiya by Chef Mayur Ramachandran, Govt Chef, Radisson Blu, Outer Ring Highway, Marathalli

Components

• Khoya/Mawa crumbled – 2/3 cup
• Refined flour (Maida) – 1 cup
• Ghee – 3 teaspoons
• Oil to deep fry
• Dried figs, chopped – 1/2 cup
• Seedless dates chopped – 1/2 cup
• Cashew nuts chopped – 10
• Almonds chopped – 10
• Hazelnuts chopped – 10

Methodology

• For the pastry, sift the flour right into a bowl and rub within the ghee along with your fingertips until the combination resembles breadcrumbs.
• Add one-fourth cup and one tablespoon of chilly water and knead into stiff dough.
• Cowl with a bit of damp muslin and put aside for fifteen minutes.
• For the filling, warmth a non-stick pan; add the Khoya and sauté for 3 minutes or until the fats separates. Put aside to chill
• Add the figs, dates, cashew nuts, almonds and Hazelnuts, and blend effectively. Divide into twelve equal parts.
• Divide the dough into twelve equal parts and form into balls. Roll out every ball right into a Puri.
• Place one portion of the stuffing on one half of the Puri, frivolously moisten the sides, fold the opposite half over the stuffing and press the sides to seal. Pinch the sides to make a design.
• Warmth enough oil in a non-stick Kadai; gently slide in just a few Gujiya at a time, and deep-fry for 5 to 6 minutes or until golden brown.
• Drain on absorbent paper and retailer in an hermetic container when utterly chilly.

Thandai Kulfi by Govt Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Seaside

Components

• Full cream milk – 2 litres
• Condensed milk – 200 ml
• Recent cream (malai) – 200 ml
• Almonds – 30 g (blanched & crushed)
• Pistachios – 30 g (crushed)
• Fennel seeds – 1 tsp
• Black pepper – ½ tsp
• Inexperienced cardamom – 5 pods (powdered)
• Saffron strands – 15-20
• Rose water – 1 tbsp
• Sugar – 50-70 g (modify to style)

Methodology

• In a heavy-bottomed pan, deliver the complete cream milk to a boil.
• Cut back the flame and simmer, stirring constantly to forestall scorching, till the milk reduces to half its authentic amount.
• Add condensed milk and contemporary cream. Cook dinner on low flame for 5-7 minutes, stirring effectively.
• Evenly dry roast fennel seeds and black pepper. Cool and grind right into a tremendous powder.
• Add crushed almonds, pistachios, floor spice combine, cardamom powder, saffron strands, and sugar to the milk combination.
• Simmer gently for five minutes to permit flavours to infuse.
• Change off the warmth and stir in rose water. Combine totally.
• Enable the combination to chill utterly.
• Pour into kulfi moulds and freeze for 6-8 hours or in a single day till absolutely set.

Rainbow Gujiya by Govt Chef Shivaramakrishna J, Novotel Vijayawada Varun

Components

• Maida (all-purpose flour) – 250 grams
• Ghee (melted) – 60 grams
• Pinch of salt
• Water or vegetable purée (for kneading) – ½-¾ cup
• Spinach purée – 30 grams
• Beetroot purée – 30 grams
• Pinch of turmeric blended with 1 tablespoon milk
• Carrot purée – 30 grams
• 200 grams khoya (mawa)
• Powdered sugar – ¾ cup
• Chopped dry fruits – 2-3 tablespoons
• Raisins – 1 tablespoon
• Cardamom powder – ½ teaspoon
• Desiccated coconut – 2 tablespoons

Methodology

• Boil spinach briefly, cool utterly, squeeze out extra water, and mix with just a few drops of oil to make a easy purée. Equally, boil beetroot and carrot till gentle, cool utterly, and mix every individually with just a few drops of oil into easy purées.
• Combine turmeric with milk to arrange the yellow color.In a big bowl, mix maida and salt. Add melted ghee and rub it into the flour till the combination turns into crumbly and holds form when pressed.
• Divide the combination into 3-4 equal parts. Add the ready pure color substances to every portion individually and knead right into a agency dough, including little or no water provided that required. Cowl with a humid material and relaxation for 20-Half-hour.
• For the filling, frivolously roast khoya on low warmth for 3-4 minutes till fragrant. Cool utterly. Add powdered sugar, chopped dry fruits, raisins, cardamom powder, and coconut if utilizing. Combine effectively.
• Roll every colored dough into skinny, small discs. For a rainbow impact, stack 2-3 colored sheets, roll gently, and minimize into circles.
• Place 1 tablespoon of filling within the centre of every disc. Apply water alongside the sides and fold right into a half-moon form. Seal edges firmly utilizing fingers or a fork.
• Warmth oil or ghee on medium-low flame and fry the gujiyas slowly till crisp and golden. Take away and drain on absorbent paper. Cool utterly earlier than storing.

Thandai cheesecake by Chef Pramod, Govt Chef, Sheraton Grand Pune Bund Backyard Lodge

Components

Base

• Biscuit crumbs – 220 g
• Butter (melted) – 110 g
• Pinch salt

Cheesecake filling

• Cream cheese – 500 g
• Powdered sugar – 150 g
• 200 ml contemporary cream
• Eggs – 3
• Egg yolk- 1
• Thandai powder – 2½ tbsp
• Just a few saffron strands soaked in 2 tbsp heat milk
• Rose water – 1 tsp
• Vanilla extract – 1 tsp
• Cornflour – 2 tbsp
• Pinch of salt

Garnish

• Pistachios/almonds
• Rose petals
• Saffron

Methodology

• For the bottom, combine biscuit crumbs, melted butter, and salt. Press right into a lined cake tin and bake at 180°C for 10 minutes. Cool utterly
• For the filling, begin by beating cream cheese and sugar till easy.
• Add cream, thandai powder, saffron milk, rose water, vanilla, and salt. Combine gently.
• Add eggs one by one, then egg yolk. Combine slowly. Fold in cornflour. The batter must be easy.
• Pour filling over cooled base. Wrap the cake tin with foil and place it in a bigger tray.
• Add scorching water midway across the tin. Bake at 160°C for 55-60 minutes and make sure the centre is barely jiggly.
• Flip the oven off, maintain the door barely open for Half-hour. Cool at room temperature. Refrigerate 8 hours or in a single day. Garnish with nuts, saffron, and rose petals. Slice chilled and serve.

Malai Chenna Payas by Chef Sombir Chaudary, Kalpaney Bangalore

Components

• Full-fat milk – 1 litre
• Lemon juice or vinegar – 2 tbsp
• Sugar – ¾ cup
• Condensed milk – 2-3 tbsp
• Inexperienced cardamom pods (crushed) – 4-5
• Saffron strands (non-compulsory) – 8-10
• Chopped cashews – 2 tbsp
• Chopped almonds or pistachios – 2 tbsp
• Raisins – 1 tbsp
• Ghee – 1 tsp

Methodology

For chenna

• Boil 1 litre of milk. Decrease the warmth and add lemon juice steadily whereas stirring.
• As soon as milk curdles, swap off the warmth. Pressure via muslin material and rinse with chilly water (this removes sourness).
• Squeeze extra water and dangle for 20-Half-hour.
• Knead frivolously to make gentle chenna. Kind small easy balls (like mini rasgullas).

For the payas base

• In a heavy pan, boil one other 1 litre of milk (or reuse strained whey + milk for further flavour).
• Simmer on low flame till diminished to about ¾ amount. Stir often.
• Add sugar and condensed milk. Stir effectively. Add cardamom and saffron.
• Add the chenna balls
• Gently drop them into the payas base, cook dinner on low flame for 5-7 minutes. Don’t overcook, or chenna could flip rubbery. Pressure the chenna balls and place them neatly on the centre of the plate.
• Spoon the milk across the sides of the plate. Pour the milk into an espuma siphon and cost.
• Dispense the milk foam gently over the chenna balls.
• Garnish with almond and pistachio slivers and end with silver varq.

Kumaoni Gujiya by Kamlesh Gupta, Govt Chef of Naukuchia Home

Components

Dough

• Refined flour (maida) – 250 g
• Ghee – 50 g
• Water – as required
• Salt – a pinch
• Khoya (mawa), grated – 200 g
• Powdered sugar – 80 g
• Cashew, chopped – 20 g
• Almond, chopped – 20 g
• Inexperienced cardamom powder – ½ tsp

Methodology

• Rub ghee into flour with salt to a breadcrumb texture.
• Knead right into a agency dough; relaxation 20 minutes.
• Roast khoya frivolously until fragrant; cool and blend with sugar, nuts, and cardamom.
• Roll dough, fill, form gujiyas, and seal edges.
• Fry on low warmth until golden and crisp. Cool earlier than storing.

Cocktails

Rose and Saffron Thandai Martini by Govt Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Seaside

Components

• Vodka – 45 ml
• Recent Thandai combine – 60 ml
• Rose syrup (Rooh Afza or comparable) – 10 ml
• Saffron strands – 4-5 strands (soaked in 10 ml heat milk)
• Full cream milk or almond milk – 30 ml
• Sugar syrup – 5 ml (non-compulsory; modify to style)
• Ice cubes – as required

Garnish

• Edible dried rose petals
• 1-2 saffron strands
• Crushed almonds (non-compulsory, for rim end)

Methodology

• Chill a martini glass prematurely for optimum serving temperature.
• In a cocktail shaker, add vodka, thandai combine, rose syrup, saffron-infused milk, and milk.
• Add enough ice cubes.
• Shake vigorously for 15-20 seconds till effectively chilled and barely frothy.
• Double pressure into the chilled martini glass.
• Garnish elegantly with dried rose petals and saffron strands.
• If desired, put together an almond-crushed rim earlier than pouring for enhanced presentation.

Guntur Chilli Mojito by Govt Chef Shivaramakrishna J, Novotel Vijayawada Varun

Components

• Mint Leaves – 12 items
• Lemon Wedges – 6 items
• Pink Chilli – 2 items
• Sugar Syrup – 20 ml
• Lime Juice – 15 ml
• White Rum – 60 ml
• Membership Soda – 90 ml
• Crushed Ice – In accordance with the cocktail

Methodology

• Add mint leaves, lemon wedges, and purple chilli items right into a highball glass. Gently muddle to launch the flavours with out crushing the mint too harshly.
• Add sugar syrup and lime juice. Fill the glass with crushed ice. Pour in white rum and stir effectively to mix. Prime up with membership soda and provides a mild stir.
• Garnish with contemporary mint sprigs, purple chilli and a lemon slice. Serve in a highball glass.

Kulfilicious by Bengaluru Marriott Lodge Whitefield

Components

• White rum (Bacardi Superior) – 45 ml
• Vanilla ice cream – 1 beneficiant scoop (approx. 60 g)
• Sugar syrup – 20 ml
• Rose syrup – 15 ml
• Rose water – 2-3 drops
• Chilled milk – 60 ml
• Cardamom powder (very tremendous) – 1 pinch
• Garnish: Dehydrated rose petals

Methodology

• Chill a coupe glass prematurely.
• In a shaker, mix white rum, chilled milk, sugar syrup, rose syrup, rose water and a tremendous pinch of freshly floor cardamom.
• Add a beneficiant scoop of vanilla ice cream and fill the shaker with cubed ice.
• Shake vigorously for 20-25 seconds. The aim is full emulsification the ice cream ought to combine seamlessly with the spirits and dairy, making a easy, aerated texture with out heaviness.
• Double pressure into the chilled coupe to realize a refined, velvety end and to take away any undissolved cardamom particles.
• Enable the floor to settle briefly earlier than garnishing.

Coconut Burfi Colada by Abhishek KM, Head Bartender, Hilton Bangalore Embassy GolfLinks

• White rum – 60 ml
• Coconut burfi syrup (in-house) – 10 ml
• Jaggery syrup – 10 ml
• Coconut milk – 45 ml
• Coconut burfi – ½ piece

Methodology

• Prep the Shaker: Add half a bit of coconut burfi to a cocktail shaker and gently muddle to launch flavour and texture.
• Combine the Cocktail: Pour in white rum, coconut burfi syrup, jaggery syrup, and coconut milk. Add ice and shake effectively till the drink is chilled and creamy.
• Serve: Pressure right into a rock glass full of contemporary ice.
• Garnish: Small piece of coconut burfi (on high or on a cocktail choose)

Moccha Flambe by Sayaji Lodge Wakad, Pune

Components

• Espresso – 2 photographs (120 ml)
• Maple syrup – 10 ml
• Chocolate syrup – 10 ml
• Chocolate brownie – 2 items
• Kahlúa – 30 ml
• Café Patrón / Tequila (Patrón Spirits Firm) – 30 ml
• Ice cubes – as wanted
• Condensed milk – for garnish
• Espresso powder & crumbled chocolate – for garnish

Methodology

• Mix the Base- In a blender, mix espresso, maple syrup, chocolate syrup, brownie items, Kahlúa, and ice. Mix till easy and creamy.
• Put together the Glass- Pour the blended combination right into a well-chilled serving glass.
• Flambé End – In a ladle or small heatproof vessel, heat the tequila (or Café Patron) barely.
• Fastidiously ignite the alcohol to flambé, permitting the flame to burn briefly. Pour the flaming alcohol together with a contemporary scorching espresso shot over the ready drink to create a dramatic end.
• Garnish & Serve – Prime with a lightweight drizzle of condensed milk. Sprinkle espresso powder and crumbled chocolate over the floor for texture and aroma.
• Greatest served instantly whereas the drink is layered heat over chilled — providing a distinction of temperature, texture, and daring mocha flavours.

Rang Barse Royale by Sharma, F&B Supervisor, The Orchid Chandigarh

Components

• Premium vodka – 45 ml
• Elderflower liqueur – 15 ml
• Recent pomegranate juice – 30 ml
• Recent orange juice – 20 ml
• Rose syrup – 10 ml
• Recent lime juice – 10 ml
• Soda – a splash
• Edible silver mud – non-compulsory, for royal contact
• Ice cubes – as wanted

For Garnishing:

• Dried rose petals – as wanted
• Mint sprig – 1
• Orange wheel – 1

Methodology:

• Add vodka, elderflower liqueur, pomegranate juice, orange juice, rose syrup, and lime juice right into a shaker with ice.
• Shake effectively till chilled.
• Pressure right into a tall hurricane or wine glass full of contemporary ice.
• Prime with a splash of soda.
• Garnish with rose petals, mint sprig, and orange wheel. Evenly sprinkle edible silver mud for festive sparkle.

Bangalore Rains by Marriott Govt Flats Bengaluru UB Metropolis

Components

• Desmondji 51% Agave- 45ml
• Inexperienced Chilli- 1 computer
• Curry Leaves- 5-6 leaves
• Lime Juice- 15ml
• Elderflower- 10ml

Methodology

• In a shaker tin, add the Inexperienced Chilli (slit lengthwise if you would like extra warmth, or stored entire for a refined infusion) and the 5-6 Curry Leaves.
• Add the 10ml Elderflower and 15ml Lime Juice. Evenly muddle.
  Observe: Don’t over-muddle the curry leaves; you need to launch the fragrant oils, not tear them into bitter fragments.
• Pour in 45ml Desmondji 51%. Fill the shaker with loads of laborious, dry ice. Shake vigorously for about 10-12 seconds till the tin is frosted. This ensures correct aeration and dilution.
• Double pressure (utilizing a Hawthorne strainer and a fine-mesh tea strainer) into a relaxing coupe glass or an old style glass over a transparent ice block. Double straining is important right here to catch the chilli seeds and leaf particles.
• Garnish with a single, contemporary curry leaf slapped between your palms (to launch the scent) and floated on high, or a small slit inexperienced chilli on the rim.

Mocktail

Kokum Sharbat & Mojito by Mordhwaj Singh Chandrawat, 23, Chef & Meals Influencer at Belle Patisserie, Delhi

Components

• Dry kokum (deseeded) – 50 gm
• Scorching water – 1 cup
• Sugar – 130 gm
• Water – ½ cup
• Cumin powder – ½ tsp
• Black salt – ½ tsp
• Black pepper – ¼ tsp
• Salt – to style
• Lemon juice – from ½ lemon
• Soda – as required
• Ice – as required

Methodology

• In a bowl, take the dry kokum, add scorching water, and let it relaxation for 2-3 hours or extra till the kokum turns into gentle and absolutely hydrated.
• After soaking, switch the kokum together with the soaking water to a blender and grind it right into a tremendous paste.
• In the meantime, take a pan and add water and sugar. Cook dinner till the sugar dissolves utterly.
• Now add the blended kokum paste to the pan together with cumin powder, black pepper, and salt. Cook dinner for about 10 minutes till the combination thickens to a syrupy consistency. Add lemon juice on the finish and blend effectively.
• Pressure the syrup via a tremendous strainer and permit it to chill utterly.

For Sharbat: Take a glass and add 2-3 tablespoons of kokum syrup and a pinch of crushed cumin. Fill the glass with ice, high up with water, stir effectively, and serve chilled.

For Mojito: Take a glass, add lemon wedges and mint leaves, then pour in 2-3 tablespoons of kokum syrup. Add a handful of ice and high up with soda. Stir effectively and serve chilled.

Meals

Gulal Fruit Fritters by Voltas Beko

Components:

• Apple, finely chopped – 1
• Banana, mashed – 1
• Rice flour – ½ cup
• Wheat flour – ¼ cup
• Pure meals colors or vegetable juices – as wanted
• Sugar – 1 tsp
• Cardamom powder – a pinch
• Oil – for shallow frying
• Rose sugar – for dusting

Directions:

• Combine rice flour, wheat flour, sugar, and cardamom powder.
• Add water and divide the batter into parts, tinting every with pure colors.
• Fold the apple and banana into the batter and blend effectively.
• Spoon small parts onto a frivolously greased microwave-safe tray or mould.
• Cook dinner utilizing the Voltas Beko Microwave convection mode with Twin Save Expertise, making certain even cooking whereas optimising power utilization.
• Enable the fritters to chill barely, then mud frivolously with rose sugar earlier than serving.

Hazelnut and Mawa Gujiya by Chef Mayur Ramachandran, Govt Chef, Radisson Blu, Outer Ring Highway, Marathalli

Components

• Khoya/Mawa crumbled – 2/3 cup
• Refined flour (Maida) – 1 cup
• Ghee – 3 teaspoons
• Oil to deep fry
• Dried figs, chopped – 1/2 cup
• Seedless dates chopped – 1/2 cup
• Cashew nuts chopped – 10
• Almonds chopped – 10
• Hazelnuts chopped – 10

Methodology

• For the pastry, sift the flour right into a bowl and rub within the ghee along with your fingertips until the combination resembles breadcrumbs.
• Add one-fourth cup and one tablespoon of chilly water and knead into stiff dough.
• Cowl with a bit of damp muslin and put aside for fifteen minutes.
• For the filling, warmth a non-stick pan; add the Khoya and sauté for 3 minutes or until the fats separates. Put aside to chill
• Add the figs, dates, cashew nuts, almonds and Hazelnuts, and blend effectively. Divide into twelve equal parts.
• Divide the dough into twelve equal parts and form into balls. Roll out every ball right into a Puri.
• Place one portion of the stuffing on one half of the Puri, frivolously moisten the sides, fold the opposite half over the stuffing and press the sides to seal. Pinch the sides to make a design.
• Warmth enough oil in a non-stick Kadai; gently slide in just a few Gujiya at a time, and deep-fry for 5 to 6 minutes or until golden brown.
• Drain on absorbent paper and retailer in an hermetic container when utterly chilly.

Thandai Kulfi by Govt Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Seaside

Components

• Full cream milk – 2 litres
• Condensed milk – 200 ml
• Recent cream (malai) – 200 ml
• Almonds – 30 g (blanched & crushed)
• Pistachios – 30 g (crushed)
• Fennel seeds – 1 tsp
• Black pepper – ½ tsp
• Inexperienced cardamom – 5 pods (powdered)
• Saffron strands – 15-20
• Rose water – 1 tbsp
• Sugar – 50-70 g (modify to style)

Methodology

• In a heavy-bottomed pan, deliver the complete cream milk to a boil.
• Cut back the flame and simmer, stirring constantly to forestall scorching, till the milk reduces to half its authentic amount.
• Add condensed milk and contemporary cream. Cook dinner on low flame for 5-7 minutes, stirring effectively.
• Evenly dry roast fennel seeds and black pepper. Cool and grind right into a tremendous powder.
• Add crushed almonds, pistachios, floor spice combine, cardamom powder, saffron strands, and sugar to the milk combination.
• Simmer gently for five minutes to permit flavours to infuse.
• Change off the warmth and stir in rose water. Combine totally.
• Enable the combination to chill utterly.
• Pour into kulfi moulds and freeze for 6-8 hours or in a single day till absolutely set.

Rainbow Gujiya by Govt Chef Shivaramakrishna J, Novotel Vijayawada Varun

Components

• Maida (all-purpose flour) – 250 grams
• Ghee (melted) – 60 grams
• Pinch of salt
• Water or vegetable purée (for kneading) – ½-¾ cup
• Spinach purée – 30 grams
• Beetroot purée – 30 grams
• Pinch of turmeric blended with 1 tablespoon milk
• Carrot purée – 30 grams
• 200 grams khoya (mawa)
• Powdered sugar – ¾ cup
• Chopped dry fruits – 2-3 tablespoons
• Raisins – 1 tablespoon
• Cardamom powder – ½ teaspoon
• Desiccated coconut – 2 tablespoons

Methodology

• Boil spinach briefly, cool utterly, squeeze out extra water, and mix with just a few drops of oil to make a easy purée. Equally, boil beetroot and carrot till gentle, cool utterly, and mix every individually with just a few drops of oil into easy purées.
• Combine turmeric with milk to arrange the yellow color.In a big bowl, mix maida and salt. Add melted ghee and rub it into the flour till the combination turns into crumbly and holds form when pressed.
• Divide the combination into 3-4 equal parts. Add the ready pure color substances to every portion individually and knead right into a agency dough, including little or no water provided that required. Cowl with a humid material and relaxation for 20-Half-hour.
• For the filling, frivolously roast khoya on low warmth for 3-4 minutes till fragrant. Cool utterly. Add powdered sugar, chopped dry fruits, raisins, cardamom powder, and coconut if utilizing. Combine effectively.
• Roll every colored dough into skinny, small discs. For a rainbow impact, stack 2-3 colored sheets, roll gently, and minimize into circles.
• Place 1 tablespoon of filling within the centre of every disc. Apply water alongside the sides and fold right into a half-moon form. Seal edges firmly utilizing fingers or a fork.
• Warmth oil or ghee on medium-low flame and fry the gujiyas slowly till crisp and golden. Take away and drain on absorbent paper. Cool utterly earlier than storing.

Thandai cheesecake by Chef Pramod, Govt Chef, Sheraton Grand Pune Bund Backyard Lodge

Components

Base

• Biscuit crumbs – 220 g
• Butter (melted) – 110 g
• Pinch salt

Cheesecake filling

• Cream cheese – 500 g
• Powdered sugar – 150 g
• 200 ml contemporary cream
• Eggs – 3
• Egg yolk- 1
• Thandai powder – 2½ tbsp
• Just a few saffron strands soaked in 2 tbsp heat milk
• Rose water – 1 tsp
• Vanilla extract – 1 tsp
• Cornflour – 2 tbsp
• Pinch of salt

Garnish

• Pistachios/almonds
• Rose petals
• Saffron

Methodology

• For the bottom, combine biscuit crumbs, melted butter, and salt. Press right into a lined cake tin and bake at 180°C for 10 minutes. Cool utterly
• For the filling, begin by beating cream cheese and sugar till easy.
• Add cream, thandai powder, saffron milk, rose water, vanilla, and salt. Combine gently.
• Add eggs one by one, then egg yolk. Combine slowly. Fold in cornflour. The batter must be easy.
• Pour filling over cooled base. Wrap the cake tin with foil and place it in a bigger tray.
• Add scorching water midway across the tin. Bake at 160°C for 55-60 minutes and make sure the centre is barely jiggly.
• Flip the oven off, maintain the door barely open for Half-hour. Cool at room temperature. Refrigerate 8 hours or in a single day. Garnish with nuts, saffron, and rose petals. Slice chilled and serve.

Malai Chenna Payas by Chef Sombir Chaudary, Kalpaney Bangalore

Components

• Full-fat milk – 1 litre
• Lemon juice or vinegar – 2 tbsp
• Sugar – ¾ cup
• Condensed milk – 2-3 tbsp
• Inexperienced cardamom pods (crushed) – 4-5
• Saffron strands (non-compulsory) – 8-10
• Chopped cashews – 2 tbsp
• Chopped almonds or pistachios – 2 tbsp
• Raisins – 1 tbsp
• Ghee – 1 tsp

Methodology

For chenna

• Boil 1 litre of milk. Decrease the warmth and add lemon juice steadily whereas stirring.
• As soon as milk curdles, swap off the warmth. Pressure via muslin material and rinse with chilly water (this removes sourness).
• Squeeze extra water and dangle for 20-Half-hour.
• Knead frivolously to make gentle chenna. Kind small easy balls (like mini rasgullas).

For the payas base

• In a heavy pan, boil one other 1 litre of milk (or reuse strained whey + milk for further flavour).
• Simmer on low flame till diminished to about ¾ amount. Stir often.
• Add sugar and condensed milk. Stir effectively. Add cardamom and saffron.
• Add the chenna balls
• Gently drop them into the payas base, cook dinner on low flame for 5-7 minutes. Don’t overcook, or chenna could flip rubbery. Pressure the chenna balls and place them neatly on the centre of the plate.
• Spoon the milk across the sides of the plate. Pour the milk into an espuma siphon and cost.
• Dispense the milk foam gently over the chenna balls.
• Garnish with almond and pistachio slivers and end with silver varq.

Kumaoni Gujiya by Kamlesh Gupta, Govt Chef of Naukuchia Home

Components

Dough

• Refined flour (maida) – 250 g
• Ghee – 50 g
• Water – as required
• Salt – a pinch
• Khoya (mawa), grated – 200 g
• Powdered sugar – 80 g
• Cashew, chopped – 20 g
• Almond, chopped – 20 g
• Inexperienced cardamom powder – ½ tsp

Methodology

• Rub ghee into flour with salt to a breadcrumb texture.
• Knead right into a agency dough; relaxation 20 minutes.
• Roast khoya frivolously until fragrant; cool and blend with sugar, nuts, and cardamom.
• Roll dough, fill, form gujiyas, and seal edges.
• Fry on low warmth until golden and crisp. Cool earlier than storing.

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