Good food only makes every celebration better and the festival of colours is no different. Here are perfect recipes for thandai, gujiya and a yummy lehsuni palak pakoda all of which get made in less than 30 minutes of your time and will definitely add more colour to your holi party.

Menu:

Thandai

Lehsuni Palak Methi Pakora

Gujiya

Shopping list

100 grams almonds

100 grams cashewnuts

100 grams pistachios

100 grams melon seeds

100 grams poppy seeds

0.5 grams of saffron

1 small packet of green cardamom

1 red rose

1 small packet of cinnamon stick

1 small packet of black peppercorns

1 large bunch of spinach

1 medium bunch of fenugreek leaves

250 grams of gram flour

1 small packet of carom seeds

1 small packet of baking soda

1 small packet of dried mango powder

1 kg of powdered sugar

500 grams of mawa

100 grams of desiccated coconut

1 small packet of raisins

1 small packet of cardamom powder

1 kg of refined flour

100 grams of ghee

1 litre ghee

For faster preparation

Soak almonds, cashewnuts, pistachios, melon seeds, poppy seeds, separately in warm water. Peel almonds and pistachios. Grind the soaked and peeled nuts to a fine paste. Grind cardamom, rose petals, cinnamon and peppercorns to a fine powder. Clean, wash and shred spinach and fenugreek. Slice onion and chop garlic for pakoras. Make the mixture for pakoras ready. Blanch and peel almonds and cashewnuts for Gujiya. Make the mawa filling and dough for gujiya. Divide the dough and stuffing of gujiyas. Make the gujiyas and set aside.

How to go about it

Make the thandai and refrigerate it. Deep fry the gujiyas and let them cool. Then deep fry the pakoras and serve.