Holi 2020 : 11 Special Holi Recipes for Kids
Holi, the popular Indian festival of colors, will soon be here on March 10th. Children have already started planning for it – the colors they’ll ask mom to buy and the pichkaris they’ll spray their friends with. But aside from all the fun and games, Holi is much loved for one more reason – food! So, what comprises food for Holi?
When you’re planning Holi-special food for your children, there are certain guidelines to remember. The dishes you make should ideally be a fair mix of traditional and modern, colorful to behold, full of flavours and not too time-consuming. After all, you want to be there to play with the kids and not stay cooped up in the kitchen all day long.
We bring you a set of Holi special food recipes that are sure to win your child’s heart and also be easy to whip up. It’s time to be the colorful and festive Mommy Chef!
Kid Friendly Recipes For Holi Festival
1. Chana Moong Papdi Chaat
Specially curated heart-shaped papdis on Holi for your little heart. Watch out for outbursts of affection when he and his friends wipe the plate clean!
| Serves | Preparation Time | Cooking Time |
| 4 People | 20-25 Minutes | 15-20 Minutes |
Ingredients
For the Papdi
- ¼ cup all-purpose flour or maida
- ½ cup semolina or Suji
- 1 tablespoons oil
- ½ teaspoon salt
- ½ tsp carom seeds/ajwain
- Water to form firm dough
- Oil for frying
Toppings
- Chopped boiled potato
- Chopped tomato
- Slightly cooked moong beans
- Cooked red chana
- Yoghurt, whisked with salt and sugar to taste.
- Chat masala
- Tamarind chutney
- Green chutney
- Nylon sev
Method
Step 1
Mix maida, semolina, salt and ajwain. Add oil and using water, knead a firm dough. Keep it aside for 15-20 minutes.
Step 2
Divide the dough in about 3-4 large balls and roll them like thin chapati. Prick with a fork in several places – this will prevent the papdi from puffing up while frying.
Step 3
Using a heart shape cutter, cut out the dough. You can knead the leftover dough again and roll it to get as many papdis as you can get. This measure will give you about 25-30 heart shaped papdis.
Step 4
Heat oil in a pan. Fry papdis on medium to medium high heat, until both sides are light golden-brown in color.
Step 5
Transfer them into a paper napkin so that excess oil is absorbed. Cool it completely before storing them in an airtight container.
Step 6
In order to assemble the papdi chaat, arrange the papdi on a serving plate. Place a little bit of each ingredient from the topping over each papdi. Drizzle 2 teaspoon of yoghurt. Sprinkle a pinch of chat masala, little tamarind chutney and green chutney followed by nylon sev.
Nutritional Information
| Calories | 245 K cal |
| Proteins | 7.5 g |
| Total Fat | 4.5 g |
| Total Carbohydrates | 38.4 g |
| Cholesterol | 3 mg |
| Sodium | 599 mg |
| Potassium | 253 mg |
*For frying, add approximately 10 grams of fat per serving, at 9 Kcal/gram of fat.
Tip: You can make the papdis in bulk, as they will keep well in an airtight container for about a month.
2. Badam Phirni
This indulgent dessert made of almond paste and rice paste, served in clay pots for maximum flavour. Need we say more?
| Serves | Preparation Time | Cooking Time |
| 3 People | 20 – 25 Minutes | 10 – 15 Minutes |
Ingredients
- 4 tbsp basmati rice
- 3 cups milk
- 10 almonds, blanched
- 1/3 cup sugar
- 1/4 tsp cardamom powder
- 4 – 5 saffron strands, dissolved in milk
- 2 almonds, sliced for garnishing
- 2- 3 pistachios, chopped for garnishing
- 1 tsp raisins, for garnishing
Method
Step 1
Take the blanched almonds in a grinder and grind it to a smooth paste. Keep aside.
Step 2
Rinse basmati rice in water and soak it for half an hour.
Step 3
Transfer the rice after draining the water to a grinder. Grind it to a smooth paste by adding little water. Mix 1/2 cup milk to this paste and keep it aside.
Step 4
Heat the remaining milk in a heavy bottom pan. Bring it to boil over low medium flame.
Step 5
Once the milk starts boiling, add the rice paste into it. Keep stirring continuously and cook on low flame until it gets thick. This may take around 5 – 6 min.
Step 6
Add sugar, cardamom powder and dissolved saffron strands into it. Keep stirring until the sugar dissolves completely.
Step 7
Add the almond paste that was prepared earlier. Mix well until blended. Cook for another 1 – 2 min.
Step 8
Switch off the flame and transfer it to a serving dish.
Step 9
Garnish it with almonds, pistachios and raisins. Let it cool and then replace it in the refrigerator for 1 – 2 hours. Serve chilled.
Nutritional Information
| Calories | 289 K cal |
| Proteins | 10.1 g |
| Fat | 7.2 g |
| Carbohydrates | 48.4 g |
| Cholesterol | 20 mg |
| Sodium | 118 mg |
| Potassium | 212 mg |
3. Maawa Kulfi
Kids love kulfi. Kids love maawa. And summer season is already here in many parts of the country.
| Serves | Preparation Time | Cooking Time |
| 3 People | 5 – 10 Minutes | 30 – 35 Minutes |
Ingredients
- 3 cups milk
- 1/4 cup mawa, crumbled
- 2 – 3 tbsp sugar
- 15 almonds, powdered
- 15 pistachios, powdered
- 1/2 tsp cardamom, powdered
- 1 tsp rose water or kewra essence
- 1/4 tsp saffron
Method
Step 1
In a thick bottom pan, bring milk to a boil. Add saffron in the milk and allow it to dissolve.
Step 2
Continue heating milk on a low flame for 15 – 20 minutes or until it reduces to half.
Step 3
Add sugar and let it dissolve completely. Keep stirring continuously for about 4 – 5 minutes.
Step 4
Now add mawa, cardamom powder, almonds and pistachios and keep mixing.
Step 5
Let the mixture blend completely and until then keep stirring. This may take about about 2 – 3 minutes.
Step 6
Switch off the flame.
Step 7
Add rose water and let the mixture cool.
Step 8
Pour the mixture in kulfi moulds.
Step 9
Keep these moulds in the freezer to set.
Step 10
Once the kulfi is set, remove the moulds from the freezer and dip it in some water. This will help in demoulding the kulfis easily.
Step 11
Serve it immediately.
Nutritional Information
| Calories | 284 K cal |
| Proteins | 13.2 g |
| Fats | 13.1 g |
| Carbohydrates | 31.1 g |
| Cholesterol | 30 mg |
| Sodium | 155 mg |
| Potassium | 382 mg |
4. Gulab Jamun
Come on, do you or the kids really need a reason to eat gulab jamun? Let’s give you one anyway – Holi Hai!
| Serves | Preparation Time | Cooking Time |
| 6 People | 15-20 Minutes | 20-25 Minutes |
Ingredients
- 200 gms khoya
- 3 tbsp refined flour / maida
- 1/2 tsp baking soda
- 2 ½ cups sugar
- 2 ½ cups water
- 2 tbsp milk
- 4 green cardamoms, slightly crushed
- Oil for frying
Method
Step 1
In a heavy-bottom pan, mix sugar and water. Add crushed cardamom to it. Mix it properly and keep it on low flame.
Step 2
Don’t let the syrup boil on high heat. Just keep the flame enough to keep the syrup simmering.
Step 3
Add 2 tbsps of milk to the syrup and stir.
Step 4
Keep for 15-20 mins and switch off the gas.
Step 5
After the syrup cools, check for the consistency of the syrup by taking a drop of it on your finger. It should have a one thread consistency when tested between two fingers.
Step 6
Next, for the jamuns, take khoya in a bowl and mash it so that there are no grains remaining in it.
Step 7
Add the flour, baking soda and knead it into a firm dough.
Step 8
Make sure the dough is pliable enough and does not feel dry.
Step 9
Remove lemon sized parts from the dough and shape into round balls.
Step 10
Keep oil for heating in a kadhai. Once the oil is hot, add the jamuns one at a time till the time they fit in without touching each other.
Step 11
Keep the heat low and fry the jamuns, till they turn golden-brown in colour.
Step 12
Remove and drop the fried jamuns in the sugar syrup. Let them soak for at least 30 min before serving.
Step 13
If you want, you can keep the jamuns in the fridge for 15-20 mins before serving.
Nutritional Information
| Calories | 440 K cal |
| Proteins | 3.2 g |
| Fats | 2.7 g |
| Carbohydrates | 106.2 g |
| Cholesterol | 9 mg |
| Sodium | 144 mg |
| Potassium | 10 mg |
5. Dahi Wada
Tangy, creamy, tongue-tickling– just what the kids need after a mad morning spent playing with colours and water.
| Serves | Preparation Time | Cooking Time |
| 2 People | 2 Hours (soaking time) | 20 – 25 Minutes |
Ingredients
For Vadas
- 1/2 cup urad dal, soaked for 2 hours and drained
- 2 tsp green chillies, chopped
- 2 tsp ginger, chopped
- Salt to taste
For Topping
- 1 1/2 cup whisked curds (dahi)
- 1 1/2 tbsp powdered sugar
- Chilli powder for sprinkling
- 2 tbsp tamarind dates chutney
- Roasted cumin seeds (jeera) powder for sprinkling
- Black salt for garnishing
For Garnishing
- 1 tbsp coriander, finely chopped
Method
Step 1
Combine urad dal, green chillies, ginger and salt and grind to a smooth paste using approx. ¼ cup of water. Keep the batter aside for a while.
Step 2
Heat oil in a deep non-stick pan and deep-fry 3-4 vadas at a time. Keep flipping and fry them thoroughly till they turn light golden brown in colour from all the sides.
Step 3
Drain on a napkin paper and keep aside.
Step 4
In a bowl, combine curd and sugar, mix well and keep the aside.
Step 5
Take enough water in a deep bowl and drop the vadas in. Let them soak in water for 10-15 minutes.
Step 6
Remove the wadas from water and squeeze out all the excess water. Flatten it lightly between your palms.
Step 7
Arrange 3-4 vadas on a serving dish and top with sweetened curd.
Step 8
Sprinkle a little chilli powder, a tablespoon of tamarind dates chutney, a little cumin seeds powder and some black salt.
Step 9
Serve immediately or keep it in the fridge for 15-20 mins before serving.
Nutritional Information
| Calories | 220 K cal |
| Proteins | 16.0 g |
| Fats | 15.5 g |
| Carbohydrates | 54.2 g |
| Cholesterol | 48 mg |
| Sodium | 503 mg |
| Potassium | 55 mg |
*For frying, add approximately 10 grams of fat per serving at 9 Kcal/gm of fat.
6. Panipuri/ Gol Gappe
For happiness comes in small packages – and in panipuris served with spicy, tamarind-flavoured chutney.
| Serves | Preparation Time | Cooking Time |
| 5 People | 30-35 Minutes | 0 Minutes |
Ingredients
25-30 puris (home-made or store-bought)
Ingredients for Stuffing
- 4 potatoes, boiled & mashed
- 1 onion, finely chopped
- 3 tbsp coriander leaves, finely chopped
- 2 tsp chaat masala powder
- 1 tsp cumin powder, roasted
- 1/2 tsp red chili powder (optional)
- Black salt to taste (if not available, use normal salt)
Ingredients for Khatta-Tikha-Mitha Pani
- 1/2 cup coriander leaves, chopped
- 1/2 cup mint leaves, chopped
- 1 inch ginger paste
- 1 tbsp tamarind, seedless & soaked in water
- 4 tbsp crumbled or powdered jaggery/sugar OR the mixture of 2 tbsp chopped seedless dates & 2 tbsp powdered jaggery.
- 1 green chili, chopped
- 1 tsp chaat masala powder
- 1.5 tsp cumin powder, roasted
- 2 tbsp boondi (readily available boondi)
- Black salt to taste (if not available, use normal salt)
Method
For Stuffing
Step 1
Boil the potatoes to cook completely, peel & chop well.
Step 2
Finely chop onion. Keep aside.
Step 3
In a large bowl, mix all the ‘for stuffing’ ingredients mentioned above. Add black salt (or salt) considering the amount of ingredients collectively.
Step 4
Mix well and keep aside.
For Khatta-Tikha-Mitha Pani
Step 1
Mix all the ingredients mentioned above for ‘Khatta-Tikha-Mitha Pani’ in a blender. Add water & grind to the fine mixture (is now called green chutney).
Step 2
Collect green chutney in a large bowl. Add 2-3 cups of water & mix well. Taste the seasoning & add chaat masala, jeera powder & salt to taste.
Step 3
Mostly thin pani is liked by many, so adjust the thinness by adding more water, but keep a check on seasoning & taste.
Step 4
Now, add boondi to this pani & let boondi become soft by soaking the pani.
Step 5
In summer season, you can chill this pani in the refrigerator or add ice cubes to it. (remember that adding ice cubes will make the pani thinner, so you’ll again need to adjust it as per the desired taste)
Preparing Pani Puri
Step 1
Hold the puri in hand & crack the top with the thumb nail.
Step 2
Add boiled potato-onion filling inside the puri as per puri’s size.
Step 3
Stir the green pani first and then add it to the puri. Next, add the sweet chutney as per your taste.
Step 4
Keep all the preparations handy. You should serve pani puri immediately, because it turns soggy due to pani.
Nutritional Information
| Calories | 152 Kcal |
| Proteins | 3.8 g |
| Fat | 0.9 g |
| Carbohydrates | 39.3 g |
| Cholesterol | 3 mg |
| Sodium | 1014 mg |
| Potassium | 687 mg |
Tip -You can also use sprouted steamed moong, sprouted steamed matki, soft boiled white chickpeas, finely chopped onions, chopped coriander leaves, chopped pudina leaves for stuffing.
7. Potli Samosa
Small packages of happiness continued. Or wait. We think they are more than packages. They are bumper-hampers of flavour!
| Serves | Preparation Time | Cooking Time |
| 4 People | 10-15 Minutes | 10 Minutes |
Ingredients
For the dough
- 1 cup maida
- 1 tsp Salt
- 2 tbsp oil
- 1/4 cup water
For the stuffing
- 2 medium size potatoes boiled and mashed
- 1/2 cup fresh green peas
- 4-5 chopped cashew nuts
- 1 finely chopped green chilli
- Salt to taste
- 1 tsp Garam Masala
- 1 tbsp green coriander
- 2 tsp oil
Method
Step 1
Add all the ingredients for making the dough in a large bowl and knead with water. Add more water if needed. Knead well till the dough is soft.
Step 2
Keep the dough covered and let it ferment for at least 20 min.
Step 3
Meanwhile, heat a pan with 2 tsp oil. To the oil, add the green chillies and peas and let it cook for 2 minutes.
Step 4
To this, add the mashed potatoes and fry for a minute.
Step 5
Add garam masala, salt, cashew and fry for a further 2 minutes, sprinkle the coriander leaves and take off the heat.
Step 6
Now, knead the dough to make it sfoter and make smaller balls with the dough.
Step 7
1 cup maida will yield about 8-10 balls.
Step 8
Roll out the balls into little puris one by one. Drop the stuffing in the centre of one puri and shape it like a bundle.
Step 9
Pull all the edges of the puri together upwards and slightly pinch them all together and give a gentle twist.
Step 10
Heat oil in a pan for deep frying and fry the samosas till they turn golden.
Step 11
Remove the samosa from the pan and leave it on an absorbent paper
Step 12
Serve the samosa hot with sauce or chutneys of your choice.
Nutritional Information
| Calories | 260 K cal |
| Proteins | 5.6 g |
| Fats | 10.5 g |
| Carbohydrates | 35.9 g |
| Cholesterol | 0 mg |
| Sodium | 587 mg |
| Potassium | 302mg |
*For frying, add approximately 10 grams of fat per serving at 9 Kcal/gm of fat.
8. Maalpua
Behold these Indian pancakes packed with the richness of milk, cardamom, sugar syrup and pistachios. They are also one of the simpler Holi festival food recipes – something even the kids can help you with.
| Serves | Preparation Time | Cooking Time |
| 3 people | 3 – 4 Hours | 20 – 25 Minutes |
Ingredients
- 2 cups milk
- 1/3 cup refined flour
- 1/3 cup sugar
- 1/3 cup water
- 1/2 tsp cardamom powder
- 3 tbsp ghee
- 2 tbsp pistachio
- 1/2 tsp saffron
Method
Step 1
Boil milk in a heavy-bottom pan over medium flame until it reduces to half.
Step 2
Prepare sugar syrup with a consistency of 1/2 or 1 string with 3/4th amount of the sugar mentioned in the ingredients. Add cardamom powder to the syrup.
Step 3
Dissolve saffron in two tsp of hot milk and pour it into the sugar syrup.
Step 4
Cool milk and add refined flour, remaining cardamom and sugar into it. Mix well and prepare a batter of pouring consistency. If required, add water.
Step 5
Keep the batter aside for 3 hours.
Step 6
Heat ghee in a flat pan. Pour the batter to form small pancakes. Pour ghee over it and turn over. Cook until it turns golden brown on both the sides.
Step 7
Once done, remove the pancakes from the pan and immerse in the sugar syrup.
Step 8
Set these maalpuas on a serving plate and garnish it with pistachios.
Nutritional Information
| Calories | 358 K cal |
| Proteins | 7.9 g |
| Fats | 18.6 g |
| Carbohydrates | 42.6 g |
| Cholesterol | 46 mg |
| Sodium | 78 mg |
| Potassium | 170 mg |
Tip: To make it healthier, you can use wheat flour instead of maida.
9. Gajar/Carrot Halwa
Always a good option, notwithstanding the occasion. Plus, the rich colors make this a must-have for Holi!
| Serves | Preparation Time | Cooking Time |
| 4 People | 10-15 Minutes | 45-50 Minutes |
Ingredients
- 5 carrots, peeled and shredded
- 200 g Sugar
- 300 ml whole Milk
- 6 tbsp Ghee
- 10 cashew nuts
- 7 Almonds
- ½ tsp cardamom powder
Method
Step 1
Wash, peel and finely grate the carrots. Use the smaller holes on your grater for the halwa.
Step 2
Take a heavy-bottom pan and keep it on low flame. Add 2 tsp ghee and tip in the shredded carrot.
Step 3
Fry the carrots for 5 min or so.
Step 4
Now, in a pressure cooker, cook the carrots with about 3/4 cup of milk for 2-3 whistles on a low falme.
Step 5
Remove the cooker of heat and let the pressure subside on its own. Now leave the cooker open and cook the carrot and milk till the milk is reduced completely.
Step 6
Next, add ghee, sugar and cardamom to the carrot mixture.
Step 7
The halwa will get slightly watery after adding the sugar.
Step 8
Cook till the mixture is thick again.
Step 9
You can add powdered nuts if you are going to feed your baby the halwa.
Nutritional Information
| Calories | 489 Kcal |
| Proteins | 4.7 g |
| Fat | 28.5 g |
| Carbohydrates | 59.1 g |
| Cholesterol | 63 mg |
| Sodium | 49 mg |
| Potassium | 168 mg |
Tip -For fine cardamom powder, grind it with a little sugar.
10. Palak Pakoda
Health freak moms out there, frowning about all the sugar and oil, why not sneak in some spinach into these yummy fritters? Remember to serve with tomato ketchup or chutney.
| Serves | Preparation Time | Cooking Time |
| 4 People | 15 – 20 Minutes | 20 – 25 Minutes |
Ingredients
- 1 cup gram flour (besan)
- 1.5 cup spinach, finely chopped
- 2 green chillies, chopped
- 1 tsp ginger, chopped
- 1 medium sized onion, chopped (optional)
- 1 tsp fennel seed powder
- 1 tsp carom seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- A pinch of asafoetida/hing
- A pinch of turmeric
- 1/2 tsp red chilly powder
- Salt to taste
- 1 cup water
- Oil for deep frying
Method
Step 1
In a bowl, add all the ingredients one by one. Add salt to taste, add water & mix well to get a semi thick batter. (Skip onion if you don’t prefer it)
Step 2
Make sure the batter is semi thick, as thin batter will make pakoras soak more oil. Keep aside for 15-20 minutes.
Step 3
Heat oil in frying pan, add batter with the help of spoon, fry till golden brown on medium flame.
Step 4
Put fried pakoras on tissue paper to absorb excess oil. Serve crispy palak pakora hot with tomato sauce or green chutney.
Step 5
Palak pakoras can also be enjoyed with fresh, soft bread slices.
Nutritional Information
| Calories | 109 K cal |
| Proteins | 6.0 g |
| Fats | 1.8 g |
| Carbohydrates | 17.1 g |
| Cholesterol | 0 mg |
| Sodium | 67 mg |
| Potassium | 324 mg |
*For deep frying, add approximately 10 grams of fat per serving, at 9 K cal/gram of fat.
Tip: Onion and spinach have water-releasing tendencies, so add water to the batter carefully.
11. Crispy Karanji/Gujiya
Finally, let’s face it. The day is incomplete without this sinfully delicious, traditional Holi food. Go on and indulge your senses!
Nutritional Info
Crispy Karanjis ready! Cool them completely before storing them in an air tight container. Will keep well for weeks. In filling mixture we also use mixed nuts.
Ingredients
- 3 cups maida
- 1 cups semolina/rava,
- 4 teaspoon vanspati/pure ghee,
- oil
- 100gram cornflour
- pinch of salt
- 2 tsp baking powder
- water to knead dough
- 250gram Poppy seeds
- 500gram Jaggery
- half cup milk
Method
Step 1
In medium bowl, whisk the ghee well, then add the maida, semolina, baking powder, a pinch of salt as per your taste and add water to dough (not warm water). Mix all these ingredients well and knead the dough.
Step 2
The dough shouldn’t be too soft or too dry.
Step 3
Cover this with a plastic wrap and leave it aside for 2 hours.
Step 4
Meanwhile, dry roast the Poppy seeds in a pan on a low flame for around 10 minutes till it turns golden. Remove from heat and mix jaggery and a little ghee into this and set it aside.
Step 5
Now take a small piece of the dough and roll it out into a circle (like roti).
Step 6
Then mix corn flour with oil and make smooth paste.This paste spread onto rolled roti with our thumb.
Step 7
Into this roti, add around 1 and 1/2 tsp of poppy-jaggery (or as much as you can fit in!) filling in the center.
Fold the roti and press the ends of the roti with your fingertips. Use a little milk to make the ends stick.
Step 8
Its crucial to avoid the stuffing from coming out during frying.
Step 9
Repeat with the rest of the dough.
Step 10
Drop 1 or as many you can in your fryer. Make sure the temperature of the oil doesn’t drop by adding too many of the karanjis. This will make the karanji soggy and it won’t stay crispy.
Step 11
When the karaji slightly puffs up Ladle in some hot oil on the surface of the karanji now and then just like you would do for making poori.
Step 12
Turn it over for the other side to cook.
Step 13
The karanji is done when it is golden brown.
Step 14
Remove, place on absorbent paper and serve.
