The festival of colours is just around the corner, and it is time to celebrate with flavours as vibrant as Holi itself. This festive edit brings together India’s finest mixologists and chefs 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, each drink blends regional flavours with modern flair. Complementing the beverages are festive favourites like rainbow gujiya, thandai cheesecake, kulfi, and malai chenna payas, perfect for elevating the celebrations at home.
Cocktails
Rose and Saffron Thandai Martini by Executive Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Beach
Ingredients
- Vodka – 45 ml
- Fresh Thandai mix – 60 ml
- Rose syrup (Rooh Afza or similar) – 10 ml
- Saffron strands – 4-5 strands (soaked in 10 ml warm milk)
- Full cream milk or almond milk – 30 ml
- Sugar syrup – 5 ml (optional; adjust to taste)
- Ice cubes – as required
Garnish
- Edible dried rose petals
- 1-2 saffron strands
- Crushed almonds (optional, for rim finish)
Method
- Chill a martini glass in advance for optimal serving temperature.
- In a cocktail shaker, add vodka, thandai mix, rose syrup, saffron-infused milk, and milk.
- Add sufficient ice cubes.
- Shake vigorously for 15-20 seconds until well chilled and slightly frothy.
- Double strain into the chilled martini glass.
- Garnish elegantly with dried rose petals and saffron strands.
- If desired, prepare an almond-crushed rim before pouring for enhanced presentation.
Guntur Chilli Mojito by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
- Mint Leaves – 12 pieces
- Lemon Wedges – 6 pieces
- Red Chilli – 2 pieces
- Sugar Syrup – 20 ml
- Lime Juice – 15 ml
- White Rum – 60 ml
- Club Soda – 90 ml
- Crushed Ice – According to the cocktail
Method
- Add mint leaves, lemon wedges, and red chilli pieces into a highball glass. Gently muddle to release the flavours without crushing the mint too harshly.
- Add sugar syrup and lime juice. Fill the glass with crushed ice. Pour in white rum and stir well to combine. Top up with club soda and give a gentle stir.
- Garnish with fresh mint sprigs, red chilli and a lemon slice. Serve in a highball glass.
Kulfilicious by Bengaluru Marriott Hotel Whitefield
Ingredients
- White rum (Bacardi Superior) – 45 ml
- Vanilla ice cream – 1 generous scoop (approx. 60 g)
- Sugar syrup – 20 ml
- Rose syrup – 15 ml
- Rose water – 2-3 drops
- Chilled milk – 60 ml
- Cardamom powder (very fine) – 1 pinch
- 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.
Coconut Burfi Colada
- White rum – 60 ml
- Coconut burfi syrup (in-house) – 10 ml
- Jaggery syrup – 10 ml
- Coconut milk – 45 ml
- Coconut burfi – ½ piece
Method
- Prep the Shaker: Add half a piece of coconut burfi to a cocktail shaker and gently muddle to release flavour and texture.
- Mix the Cocktail: Pour in white rum, coconut burfi syrup, jaggery syrup, and coconut milk. Add ice and shake well until the drink is chilled and creamy.
- Serve: Strain into a rock glass filled with fresh ice.
- Garnish: Small piece of coconut burfi (on top or on a cocktail pick)
Moccha Flambe by Sayaji Hotel Wakad, Pune
Ingredients
- Espresso – 2 shots (120 ml)
- Maple syrup – 10 ml
- Chocolate syrup – 10 ml
- Chocolate brownie – 2 pieces
- Kahlúa – 30 ml
- Café Patrón / Tequila (Patrón Spirits Company) – 30 ml
- Ice cubes – as needed
- Condensed milk – for garnish
- Coffee powder & crumbled chocolate – for garnish
Method
- Blend the Base- In a blender, combine espresso, maple syrup, chocolate syrup, brownie pieces, Kahlúa, and ice. Blend until smooth and creamy.
- Prepare the Glass- Pour the blended mixture into a well-chilled serving glass.
- Flambé Finish – In a ladle or small heatproof vessel, warm the tequila (or Café Patron) slightly.
- Carefully ignite the alcohol to flambé, allowing the flame to burn briefly. Pour the flaming alcohol along with a fresh hot espresso shot over the prepared drink to create a dramatic finish.
- Garnish & Serve – Top with a light drizzle of condensed milk. Sprinkle coffee powder and crumbled chocolate over the surface for texture and aroma.
- Best served immediately while the drink is layered warm over chilled — offering a contrast of temperature, texture, and bold mocha flavours.
Rang Barse Royale by Sharma, F&B Manager, The Orchid Chandigarh
Ingredients
- Premium vodka – 45 ml
- Elderflower liqueur – 15 ml
- Fresh pomegranate juice – 30 ml
- Fresh orange juice – 20 ml
- Rose syrup – 10 ml
- Fresh lime juice – 10 ml
- Soda – a splash
- Edible silver dust – optional, for royal touch
- Ice cubes – as needed
For Garnishing:
- Dried rose petals – as needed
- Mint sprig – 1
- Orange wheel – 1
Method:
- Add vodka, elderflower liqueur, pomegranate juice, orange juice, rose syrup, and lime juice into a shaker with ice.
- Shake well until chilled.
- Strain into a tall hurricane or wine glass filled with fresh ice.
- Top with a splash of soda.
- Garnish with rose petals, mint sprig, and orange wheel. Lightly sprinkle edible silver dust for festive sparkle.
Bangalore Rains by Marriott Executive Apartments Bengaluru UB City
Ingredients
- Desmondji 51% Agave- 45ml
- Green Chilli- 1 pc
- Curry Leaves- 5-6 leaves
- Lime Juice- 15ml
- Elderflower- 10ml
Method
- In a shaker tin, add the Green Chilli (slit lengthwise if you want more heat, or kept whole for a subtle infusion) and the 5-6 Curry Leaves.
- Add the 10ml Elderflower and 15ml Lime Juice. Lightly muddle.
Note: Do not over-muddle the curry leaves; you want to release the aromatic oils, not tear them into bitter fragments. - Pour in 45ml Desmondji 51%. Fill the shaker with plenty of hard, dry ice. Shake vigorously for about 10-12 seconds until the tin is frosted. This ensures proper aeration and dilution.
- Double strain (using a Hawthorne strainer and a fine-mesh tea strainer) into a chilled coupe glass or an old-fashioned glass over a clear ice block. Double straining is essential here to catch the chilli seeds and leaf debris.
- Garnish with a single, fresh curry leaf slapped between your palms (to release the scent) and floated on top, or a small slit green chilli on the rim.
Mocktail
Kokum Sharbat & Mojito by Mordhwaj Singh Chandrawat, 23, Chef & Food Influencer at Belle Patisserie, Delhi
Ingredients
- Dry kokum (deseeded) – 50 gm
- Hot water – 1 cup
- Sugar – 130 gm
- Water – ½ cup
- Cumin powder – ½ tsp
- Black salt – ½ tsp
- Black pepper – ¼ tsp
- Salt – to taste
- Lemon juice – from ½ lemon
- Soda – as required
- Ice – as required
Method
- In a bowl, take the dry kokum, add hot water, and let it rest for 2-3 hours or more until the kokum becomes soft and fully hydrated.
- After soaking, transfer the kokum along with the soaking water to a blender and grind it into a fine paste.
- Meanwhile, take a pan and add water and sugar. Cook until the sugar dissolves completely.
- Now add the blended kokum paste to the pan along with cumin powder, black pepper, and salt. Cook for about 10 minutes until the mixture thickens to a syrupy consistency. Add lemon juice at the end and mix well.
- Strain the syrup through a fine strainer and allow it to cool completely.
For Sharbat: Take a glass and add 2-3 tablespoons of kokum syrup and a pinch of crushed cumin. Fill the glass with ice, top up with water, stir well, 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 top up with soda. Stir well and serve chilled.
Food
Gulal Fruit Fritters by Voltas Beko
Ingredients:
- Apple, finely chopped – 1
- Banana, mashed – 1
- Rice flour – ½ cup
- Wheat flour – ¼ cup
- Natural food colours or vegetable juices – as needed
- Sugar – 1 tsp
- Cardamom powder – a pinch
- Oil – for shallow frying
- Rose sugar – for dusting
Instructions:
- Mix rice flour, wheat flour, sugar, and cardamom powder.
- Add water and divide the batter into portions, tinting each with natural colours.
- Fold the apple and banana into the batter and mix well.
- Spoon small portions onto a lightly greased microwave-safe tray or mould.
- Cook using the Voltas Beko Microwave convection mode with Dual Save Technology, ensuring even cooking while optimising energy usage.
- Allow the fritters to cool slightly, then dust lightly with rose sugar before serving.
Hazelnut and Mawa Gujiya 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
Method
- 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 a 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.
Thandai Kulfi by Executive Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Beach
Ingredients
- Full cream milk – 2 litres
- Condensed milk – 200 ml
- Fresh cream (malai) – 200 ml
- Almonds – 30 g (blanched & crushed)
- Pistachios – 30 g (crushed)
- Fennel seeds – 1 tsp
- Black pepper – ½ tsp
- Green cardamom – 5 pods (powdered)
- Saffron strands – 15-20
- Rose water – 1 tbsp
- Sugar – 50-70 g (adjust to taste)
Method
- In a heavy-bottomed pan, bring the full cream milk to a boil.
- Reduce the flame and simmer, stirring continuously to prevent scorching, until the milk reduces to half its original quantity.
- Add condensed milk and fresh cream. Cook on low flame for 5-7 minutes, stirring well.
- Lightly dry roast fennel seeds and black pepper. Cool and grind into a fine powder.
- Add crushed almonds, pistachios, ground spice mix, cardamom powder, saffron strands, and sugar to the milk mixture.
- Simmer gently for 5 minutes to allow flavours to infuse.
- Switch off the heat and stir in rose water. Mix thoroughly.
- Allow the mixture to cool completely.
- Pour into kulfi moulds and freeze for 6-8 hours or overnight until fully set.
Rainbow Gujiya by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
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 mixed 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
Method
Boil spinach briefly, cool completely, squeeze out excess water, and blend with a few drops of oil to make a smooth purée. Similarly, boil beetroot and carrot until soft, cool completely, and blend each separately with a few drops of oil into smooth purées. Mix turmeric with milk to prepare the yellow colour.
In a large bowl, combine maida and salt. Add melted ghee and rub it into the flour until the mixture becomes crumbly and holds shape when pressed.
Divide the mixture into 3-4 equal portions. Add the prepared natural colour ingredients to each portion separately and knead into a firm dough, adding very little water only if required. Cover with a damp cloth and rest for 20-30 minutes.
For the filling, lightly roast khoya on low heat for 3-4 minutes until aromatic. Cool completely. Add powdered sugar, chopped dry fruits, raisins, cardamom powder, and coconut if using. Mix well.
Roll each coloured dough into thin, small discs. For a rainbow effect, stack 2-3 coloured sheets, roll gently, and cut into circles.
Place 1 tablespoon of filling in the centre of each disc. Apply water along the edges and fold into a half-moon shape. Seal edges firmly using fingers or a fork.
Heat oil or ghee on medium-low flame and fry the gujiyas slowly until crisp and golden. Remove and drain on absorbent paper. Cool completely before storing.
Thandai cheesecake by Chef Pramod, Executive Chef, Sheraton Grand Pune Bund Garden Hotel
Ingredients
Base
- Biscuit crumbs – 220 g
- Butter (melted) – 110 g
- Pinch salt
Cheesecake filling
- Cream cheese – 500 g
- Powdered sugar – 150 g
- 200 ml fresh cream
- Eggs – 3
- Egg yolk- 1
- Thandai powder – 2½ tbsp
- A few saffron strands soaked in 2 tbsp warm milk
- Rose water – 1 tsp
- Vanilla extract – 1 tsp
- Cornflour – 2 tbsp
- Pinch of salt
Garnish
- Pistachios/almonds
- Rose petals
- Saffron
Method
- For the base, mix biscuit crumbs, melted butter, and salt. Press into a lined cake tin and bake at 180°C for 10 minutes. Cool completely
- For the filling, start by beating 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.
- Pour filling over cooled base. Wrap the cake tin with foil and place it in a larger tray.
- Add hot water halfway around the tin. Bake at 160°C for 55-60 minutes and ensure the centre is slightly jiggly.
- 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.
Malai Chenna Payas by Chef Sombir Chaudary, Kalpaney Bangalore
Ingredients
- Full-fat milk – 1 litre
- Lemon juice or vinegar – 2 tbsp
- Sugar – ¾ cup
- Condensed milk – 2-3 tbsp
- Green cardamom pods (crushed) – 4-5
- Saffron strands (optional) – 8-10
- Chopped cashews – 2 tbsp
- Chopped almonds or pistachios – 2 tbsp
- Raisins – 1 tbsp
- Ghee – 1 tsp
Method
For chenna
- Boil 1 litre of milk. Lower the heat and add lemon juice gradually while stirring.
- Once milk curdles, switch off the heat. Strain through muslin cloth and rinse with cold water (this removes sourness).
- Squeeze excess water and hang for 20-30 minutes.
- Knead lightly to make soft chenna. Form small smooth balls (like mini rasgullas).
For the payas base
- In a heavy pan, boil another 1 litre of milk (or reuse strained whey + milk for extra flavour).
- Simmer on low flame until reduced to about ¾ quantity. Stir occasionally.
- Add sugar and condensed milk. Stir well. Add cardamom and saffron.
- Add the chenna balls
- Gently drop them into the payas base, cook on low flame for 5-7 minutes. Do not overcook, or chenna may turn rubbery. Strain the chenna balls and place them neatly at the centre of the plate.
- Spoon the milk around the sides of the plate. Pour the milk into an espuma siphon and charge.
- Dispense the milk foam gently over the chenna balls.
- Garnish with almond and pistachio slivers and finish with silver varq.
Kumaoni Gujiya by Kamlesh Gupta, Executive Chef of Naukuchia House
Ingredients
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
- Green cardamom powder – ½ tsp
Method
- Rub ghee into flour with salt to a breadcrumb texture.
- Knead into a firm dough; rest 20 minutes.
- Roast khoya lightly till aromatic; cool and mix with sugar, nuts, and cardamom.
- Roll dough, fill, shape gujiyas, and seal edges.
- Fry on low heat till golden and crisp. Cool before storing.
