Fry the roll till golden brown colour. Allow it to cool completely.Add some water and make a smooth batter and rest it for 10 minutes, the consistency should be medium thick.After the khoya gets cool and add sugar and mix everything well and keep it aside.Blueberry Shrikhand by Chef Ajay Anand, Pullman & Novotel New Delhi AerocityBlueberry ShrikhandIngredientsYogurt - 120 GmsBlueberries Fresh – 10 GmsFresh cream - 30 NosBondi crumble – 30 GmsPeanut chikki  - 30 GmsMint spring 5 GmsRasmalai - 20  GmsBlueberry compote – 20 GmsProcedure Put yogurt and fresh cream in a mixing bowl and Mix well.Take the dough and make small balls from it, roll the small balls flat (circle) with the help of a rolling pin.

Now take it out, garnish it with sliced nuts and serve it chilled.Prepare the thandai mousse and pipe over the butterscotch nibbles and spot strawberry compote randomly around the mousse cup. Then stir in saffron flavoured milk, Gulkand and rose water. Add caster sugar over the same and cook it two mins, Cook it till texture of compote.Gujiya by Chef.Thandai Phirni by Executive Chef Navin Kumar, Radisson Blu, Paschim Vihar.What is any India festival without food? One of the biggest and brightest festivals in India, Holi guarantees its own set of lip smacking delicacies to gorge on.Add all the nuts and spices to a grinder and grind spices to their powdered form.Thandai PhirniA festival is incomplete without special desserts and delicacies, and Holi makes it merrier as gorging on rich and savoury dishes is an add on to the carnival of colours.Place 1 tsp of khoya stuffing on one side of the circle, keeping edges empty. Cook the khoya till it begins to gather around itself.Fry the coated leaves until it changes the colour and become crispy.comMango and blueberry mousse with orange jellyNature has a way of celebrating the ‘Festival of Colors’ in its own way with some sweet yellow mangoes, succulent blueberries, and vibrant oranges. Cut the orange jelly into flower shape using the cutter.Palak-Chaat by Chef.Mix in flour, make sure dough is softDip 1/2-teaspoon measuring spoon into boiling water to moisten.Thandai popsicles by Chef Ajay Anand, Pullman & Novotel New Delhi AerocityThandai PopsiclesIngredientsMilk Full Cream – 200 mlRose water – 10 mlSugar – 60 gmHeavy Cream – 150 mlCashewnut – 40 gmMelon Seeds – 20 gmSaffron strands – a pinchCinnamon Powder – 1 gmNutmeg Powder – 1 gmRose petal spread (Gulkand) – 10 gmSaunf powder – 1 gmCardamom Powder – 1 gmPoppy Seeds – 20 gmAlmonds – 30 gmPistachios - 30 gmBlack Pepper – 3 gmMethodBoil half of the milk in a bowl and soak saffron strands in it.Prepare the orange and strawberry jelly and set it.Anjeer Dates Khaja by Chef Ajay Anand, Pullman & Novotel New Delhi AerocityAnjeer Dates KhajaIngredientsGreen apple - 100 GmsDates - 15 GmsFig - 15 NosCaster sugar – 10 GmsRefined flour - 5 GmsCoconut powder  - 5 GmsAlmond powder - 5 GmsMilk - 200 MlFresh cream     - 20 GmsPanna base - 2 GmsSesame chikki – 5 GmsEdible greens  - 0.This Thandai Phirni is a twist on the traditional Phirni recipe.Knead the dough till firm, cover the dough with a moist cloth and keep aside for 20 minutes.We give you 11 recipes that have been generously shared by chefs from across India to make your Holi that much more special. Take spinach leaves, remove the hard stalks, and rinse them well carefully.Boil rest of the milk and cream in a heavy bottomed pan.Pour it in kullads (earthen pots) and put it in fridge for 2 to 3 hours.Allow it to sit for a while (an hour or more) so that it can soak in all the flavours. Sauté until beginning to brown, about 8 minutes.Rainbow pastry by Freshmenu.Method for chaatNow, let’s make the chaat.Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time.Thandai and mango mousse by Freshmenu.When it comes to a full boil, stir in the nuts and spices one by one and Whisk so that no lumps remain.Melt ghee in a pan on a low flam and add crumbled khoya and stir. Soft rose petals, succulent black currants and pistachio slivers adorn this decadent dessert keeping you coming back for more!    IngredientsVanilla pre mix  - 100gmOil - 400gmWater - 400mlFor Thandai cream mixThandai mix - 50gmWhipped cream - 500gmFor mango cream mixMango filling - 50gmWhipped cream - 500gmStrawberry compote - 40gmButterscotch nibbles (crushed) - 30gmFor glaze  Mango filling - 30gmCold glaze - 30gmFor garnishRose petals - 30gmPistachio slivers  - 30gmBlackcurrant  - 30gmMethodPrepare an eggless vanilla pound cake mix , bake and cool it..Prepare a cheese cream mixture and layer between the layers and chill the cake.Freeze the yogurt mix in deep for one day. On the morning that is celebrated as Rangwali Holi, friends and family play and chase each other with dry powder, coloured water, water guns and water-filled balloons. Crush the butterscotch nibbles and sprinkle around the sponge.Put the blueberry yogurt mix in round moulding cup. Pat it dry with the help of a kitchen towel or paper napkin and leave aside.In the mean time, take rice and grind them coarsely in a grinder by adding a little water.comOrange and Lemon Mousse with twin jelly (eggless)National Mousse Day is quite a long time from now, but Holi isn’t! We bring in the festival of colours in style with a dessert that tastes as glorious as it looks – citrusy duo of mousse, orange and lemon, is piped onto a sweet, red-velvet sponge and topped off with cubes of orange and strawberry-jelly and pistachio slivers for that munch and crunch. Once the oil gets hot, take one leaf and dip into the batter, remember that the leaf should be coated properly from all sides.Switch off the flame and keep the pan down. Tell us if you spot a unicorn, okay?For baseVanilla premix  - 1000gmOil - 400gmWater - 400mlCream cheese - 100gmwhipped cream -1000gmPurplebluegreenYellowOrangeRed velvet premix - 1000gmOil - 200mlWater - 200mlMethodPrepare an eggless vanilla pound cake mix, and red velvet sponge premix separately.When it starts getting thick, switch off the stove and let it cool properly.Now, for gujiya stuffing, grate khoya, chop dry fruits and keep aside.Soak it, pipe orange mousse on the base followed by lemon mousse.Heat oil for deep frying in a pan. Rakshit Sharma, Executive Chef at Hotel The Royal Plaza, New DelhiPalak ChaatIngredientsGram flour 150 gramBaby spinach 200 gramRice powder 60 gramSemolina 50 gramAjwain 15 gramSalt 10 gramSweet Soda 9 gramRed chili 9 gramTurmeric 3 gramYogurt 250 mlBoil chickpeas 10gramMint chutney 3 spoonsSaunth chutney 3 spoonsOil to fryMethod for pakodaFirst let’s make palak pkoras.Carefully, bring together both the edges and press the edges carefully.Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop.Prepare an orange jelly and set it. Give it a good boil and take it off the flame.

Thandai infused mousse is layered over butterscotch nibbles and sweet strawberry compote and topped off with mango glaze. Serves 1. Not to be outdone, chefs, with each passing year, create something new and magical to add to the already growing repertoire of Holi delicacies to nibble on as you dabble with some colours.Sprinkle chaat-masala on top and serve hot before the palak- pakoras got soggy.Serve Creamy Thadai Phirni as a dessert after your scrumptious meal or make it during holi to celebrate the festival. Transfer dumplings to bowl.Once it starts boiling, add the green cardamom into the milk.Melt butter in heavy large skillet over medium heat.Boil dumpling until cooked through, about 10 minutes.Later sieve it through a strainer and pour the mixture in popsicle mould and dust with pistachio dust.           Glaze the mousse with mango glaze and garnish with rose petals, black currants and pistachio slivers. Add dumplings.Garnish the mousse with pistachio slivers.Using slotted spoon, transfer to colander and drain.IngredientsRed velvet premix - 1000gmOil - 400gmWater- 400gmMango MousseWhipped Cream - 100gmMango filling - 20gmBlueberry MousseWhipped Cream - 100gmBlueberry compote - 20gmOrange JellyWater -1000gmOrange crush-300gmAgar agar - 40gmGarnish:-Pistachio - 40gmBlackcurrant - 30gmMethodPrepare a red velvet sponge using the  eggless premix, place it on the base. Cut the orange jelly into cubes and arrange as shown and the strawberry jelly in a flower shape using the cutter.                 Finish the final layer with red velvet sponge crumbs.Mango and blueberry mousse with orange jelly by Freshmenu.For the batter, take besan (gram flour), rice powder, sujee (semolina), salt, red chili, haldi, soda, ajwin, salt.Pumpkin Dumpling by Chef Choong Chew Loon, Royal China, New DelhiPumpkin DumplingIngredients:1/2 cup canned solid pack pumpkin1 large egg1/2 cup all purpose flour1/2 cup grated Parmesan cheese3 tablespoons butter1/8 teaspoon (generous) baking powder1/8 teaspoon grated nutmeg1/2 teaspoon saltMethodPlace a large pot of salted water to boil.Soak it, pipe blueberry mousse over it followed by mango mousse. Garnish the mousse with pistachio slivers and black currant.Your sweet gujiyas are ready to serve.Add the colours into the vanilla batter in batches and bake them separately based on colour.Take half of spring roll seat put the compote over it and roll it out. Soaking saffron strands in hot milk releases its colour and flavour.Sprinkle with cheese and serve.IngredientsRed velvet premix - 1000gmOil- 400gmWater- 400mlLemon MousseWhipped cream -100gmLemon tang  - 20gmOrange mousseWhipped cream -100gmOrange tang  - 20gm  Strawberry JellyWater - 1000mlStrawberry crush - 300gmAgar agar - 40gmOrange JellyWater - 1000mlOrange crush - 300gmAgar agar -40gmGarnish:-Pistachio - 40gmMethodPrepare a red velvet sponge using the  eggless premix, place it on the base.comRainbow Pastry (eggless)If you’ve ever China Small red onion Manufacturers wondered what a rainbow tasted like, well, now you can finally know.Place it at the base of the mousse cup.                Orange and lemon mousse with twin jelly by Freshmenu. Rakshit Sharma, Executive Chef at Hotel The Royal Plaza, New DelhiGujiyaIngredientsFlour 250 gramSugar 100 gramGhee 90 gramSemolina 70 gramCashew 15 gramAlmond 10 gramRaisin 9 gramPistachio 9 gramKhoya 50 gramCilongi 2 gramOil to fryMethod At the first step we will make dough with the help of ghee, water and flour.Ingredients250 grams Milk, full cream1/2 cup Rice, soaked in water for at least 3 hours2 Cardamom (Pods /Seeds), crushedSaffron - 15-20 strands ( Soaked in 2 tbsp milk )Thandai masala powder - 3 tbsp1 cup Sugar, adjustable2 tablespoons Almonds and pista, thinly slicedMethod:To begin making the Creamy Phirni recipe, boil milk in a heavy bottomed pan.Add sugar in the boiling milk, thandai, kesar milk and then add rice into it.Followed by whisk yogurt, saunth chutney and chickpeas.Now take a pan for deep frying on medium heat.5 GmsMethodTake diced green apple, dates and fig in a sauce pan.Plate it with Rabri ice cream. Make Rabri ice-cream.comThandai and Mango mousseWhats Holi without a cold shot of Thandai? We take the legendary North-Indian favourite and give it a sweet little twist. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend.Add blueberry compote and mix it with the yogurt and cream mixture.Put milk, fresh cream, panna base in ice-cream maker. Layers of vanilla pound-cake coloured in the shades of the rainbow are blanketed with sweet cream-cheese and topped off with red-velvet crumble. With a palate like this, creating a dessert masterpiece isnt too difficult! Red velvet sponge is layered with a velvety blueberry mousse as well as mango mousse and topped off with a thick orange jelly-flower and pistachio slivers.Deep fry these small gujiya till golden brown. Stir it for at-least 20 minutes or till it gets thick.Take it out serve it with fresh blueberry, Bondi crumble & small piece of Rasmalai. Arrange the palak pakora on the plate and drizzle some green coriander chutney on top. Let the khoya get cool.To make your celebrations extra sweet, here is a unique recipe that would brighten up your spirits.Add sugar and keep stirring the liquid.Allow it to sit for 15 - 20 minutes.Pipe a layer of mango mousse around the jar.