Holi Dessert Recipes
1. Hazelnut and Mawa By Chef Mayur Ramachandran, Executive Chef, Radisson Blu, Outer Ring Road, Marathalli
Ingredients
- 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
Preparation:
- For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs.
- Add one-fourth cup and one tablespoon of cold water and knead into stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes.
- For the filling, heat a non-stick pan; add the Khoya and sauté for three minutes or till the fat separates. Set aside to cool
- Add the figs, dates, cashew nuts, almonds and Hazelnuts, and mix well. Divide into twelve equal portions.
- Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a Puri.
- Place one portion of the stuffing on one half of the Puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
- Heat sufficient oil in a non-stick Kadai; gently slide in a few Gujiya at a time, and deep-fry for five to six minutes or till golden brown.
- Drain on absorbent paper and store in an airtight container when completely cold.
2. Thandai cheesecake by Chef Pramod, Executive Chef, Sheraton Grand Pune Bund Garden Hotel
Ingredients:
Base
- 220 g biscuit crumbs
- 110 g melted butter
- Pinch salt
Cheesecake filling
- 500 g cream cheese (room temperature)
- 150 g powdered sugar
- 200 ml fresh cream
- 3 eggs
- 1 egg yolk
- 2½ tbsp thandai powder
- Few saffron strands soaked in 2 tbsp warm milk
- 1 tsp rose water
- 1 tsp vanilla extract
- 2 tbsp cornflour
- Pinch salt
Garnish
- Pistachios / almonds
- Rose petals
- Saffron
Method:
Prepare base
- Mix biscuit crumbs, melted butter, and salt.
- Press into a lined cake tin.
- Bake at 180°C for 10 minutes.
Cool completely.
Make filling
- Beat cream cheese and sugar until smooth.
- Add cream, thandai powder, saffron milk, rose water, vanilla, and salt. Mix gently.
- Add eggs one at a time, then egg yolk. Mix slowly.
- Fold in cornflour. The batter should be smooth.
Bake
- Pour filling over the cooled base.
- Wrap cake tin with foil and place in a larger tray.
- Add hot water halfway around the tin.
Bake at 160°C for 55–60 minutes.
The centre should be slightly jiggly.
Cool & set
- Turn the oven off, keep the door slightly open for 30 minutes.
- Cool at room temperature. Refrigerate 8 hours or overnight.
- Garnish with nuts, saffron, and rose petals. Slice chilled, and serve.
Holi Special Cocktail Recipes
1. Phoolon Ki Holi Cocktail by Mixologist Madhumita Maltesh, JW Marriott Hotel Bengaluru
A vibrant, floral-forward cocktail that captures the spirit and colours of Holi in a glass.
Ingredients:
- 50 ml Gin
- 25 ml Beetroot & Hibiscus Reduction
- 20 ml Fresh Lime Juice
- 15 ml White Pepper Honey Syrup (1:1)
- 2 drops Rose Water
Method:
Add the gin, beetroot and hibiscus reduction, fresh lime juice, white pepper honey syrup, and rose water into a cocktail shaker filled with ice. Shake well until chilled. Fine strain into a chilled coupe glass.
Garnish: Hibiscus flower.
Why These Cocktails Are Perfect for Holi
Because Holi isn’t subtle and your drinks shouldn’t be either.
Phoolon Ki Holi shows up dressed for the occasion with bold color, floral flair, and just the right hint of spice , much like that friend who takes color play very seriously
This taste like sunshine, laughter, and a little bit of mischief. Bright, fragrant, refreshing, and rooted in tradition, and is basically Holi in a glass, minus the color stains you’ll be scrubbing off tomorrow.
2, Royal Dry Fruit Elixir Cocktail by Head Bartender Abhishek KM, Hilton Bangalore Embassy GolfLinks
A tribute to Indian festive elegance
The Royal Dry Fruit Elixir draws inspiration from traditional Indian festive beverages often served during weddings and grand celebrations. Ingredients such as dry fruits, fennel seeds, rose petals, and gentle spice notes have long been associated with royal kitchens and celebratory hospitality across India.
This cocktail transforms that rich heritage into a refined, modern expression. A house-made dry fruit sharbat provides depth and texture, fennel adds a refreshing aromatic lift, rose petals bring elegance, and subtle pepper offers lingering warmth. Jaggery syrup enhances the drink with earthy sweetness, beautifully complementing the clean base of vodka.
Served in a coupe glass, the Royal Dry Fruit Elixir represents sophistication — a harmonious meeting point of traditional Indian flavours and contemporary cocktail craftsmanship. It’s not just a cocktail; it’s a celebration of royal hospitality, festive indulgence, and timeless Indian ingredients presented in a modern style.
Ingredients
- 60 ml Vodka
- 90 ml Mixed Dry Fruit Sharbat
(dry fruits, fennel seeds, rose petals, pepper) - 20 ml Jaggery Syrup
Method:
Mix the Cocktail:
Add vodka, mixed dry fruit sharbat, and jaggery syrup into a cocktail shaker. Fill the shaker with ice and shake well until properly chilled.
Serve:
Double strain into a chilled coupe glass.
Glassware: Cut Coupe Glass
Garnish
Crushed dry fruits and dried rose petals
Flavour Profile
Aromatic, Rich, Floral, Gently Spiced, Smooth
3. Caribbean Sunrise by Nilesh Kumar, F&B Manager at Grand Mercure Bangalore
A bright, layered cocktail that blends tropical sweetness with citrusy freshness, creating a stunning sunset effect in a glass.
Ingredients:
- 60 ml Pineapple Juice
- 60 ml Cranberry Soda
- 60 ml Vodka
- 15 ml Grenadine Syrup
- 15 ml Fresh Lemon Juice
Method:
Add the pineapple juice, vodka, and fresh lemon juice into a shaker filled with ice. Shake well until chilled. Strain into a highball glass filled with ice, then top with cranberry soda. Slowly pour the grenadine syrup to create a beautiful layered sunrise effect.
Garnish:
Lemon wheel and cinnamon stick.
4. Roku Sweet Whisper Cocktail Recipe by Mr Hitesh Pant, Executive Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center
Soft, floral and quietly indulgent, the Roku Sweet Whisper is a delicate cocktail that plays with gentle sweetness and citrus freshness. Built around Roku Sakura Bloom Gin, this drink blends lychee juice, coconut water and lime, finished with a subtle saline touch to heighten flavour. Elegant yet comforting, it’s a refined sip designed for slow evenings and thoughtful moments.
Let the Roku Sweet Whisper charm your senses with its balanced botanicals and whisper-soft finish.
Prep Time: 3 minutes
Cook Time: 0 minutes (no cooking required)
Serves: 1
Ingredients:
ROKU SWEET WHISPER
- Roku Sakura Bloom Gin – 60 ml
- Lychee Juice – 25 ml
- Coconut Water – 20 ml
- Lime Juice – 10 ml
- Saline – 2 dashes
Glass: Coupe / Martini
Ice: For serving
Method:
Cocktail Preparation:
Add Roku Sakura Bloom Gin, lychee juice, coconut water, lime juice and saline into a shaker filled with ice. Shake well until chilled.
Serve:
Strain into a chilled coupe or martini glass.
Garnish & Serve (Optional)
Serve with chopped strawberries or a little hearts biscuit for a subtle, charming finish.
5. Kulfilicious Recipe by Arunlal K, Assistant Restaurant Manager, Whitefield Bar and Grill at Bengaluru Marriott Hotel Whitefield
A regal indulgence crafted with Bacardi white rum, silken vanilla ice cream, and a whisper of simple syrup. The heart of the drink lies in its homemade cardamom powder and rose-kissed milk, weaving together notes of spice and floral elegance. Finished with a crown of dehydrated rose petals, it exudes sophistication and charm. The flavor is velvet-smooth, luxuriously layered, and undeniably royal, it is an ode to timeless indulgence in every sip.
Ingredients:
- 45 ml white rum (Bacardi Superior)
- 1 generous scoop vanilla ice cream (approx. 60 g)
- 20 ml sugar syrup
- 15 ml rose syrup
- 2–3 drops rose water
- 60 ml chilled milk
- 1 pinch cardamom powder (very fine)
- Garnish: Dehydrated rose petals
Method:
- Chill a coupe glass in advance.
- In a shaker, combine white rum, chilled milk, sugar syrup, rose syrup, rose water and a fine pinch of freshly ground cardamom. Add a generous scoop of vanilla ice cream and fill the shaker with cubed ice.
- Shake vigorously for 20–25 seconds. The goal is full emulsification the ice cream should integrate seamlessly with the spirits and dairy, creating a smooth, aerated texture without heaviness.
- Double strain into the chilled coupe to achieve a refined, velvety finish and to remove any undissolved cardamom particles.
- Allow the surface to settle briefly before garnishing.
