Khushabu Mittal's Cake Infused Pichkaaries from Little chef inside me
One of the best ways to enjoy Holi is with these cakes- or should we call them "Pichkaaries" (water guns). With an innovative packaging, which will be a sure hit with the kids, this is the perfect snack for the sweet tooth.
Deepti Kumar's Goody Box from Eat Cake with Deepti
What can be better than a treat box loaded with Holi desserts! Get ready to be spoiled for choice with options ranging from colorful nankhatai made with desi ghee, hearty baked gujjias, wholesome wheat matthis, delicious mawa cakes with dry fruits to a cooling kesar pista thandai.
Prerna Jagetia's Thandai Chocolates
Now you can enjoy two of your favorite things combined in one delicious bar. Prerna's thandai flavored chocolates will have you asking for more.
Meera Jain's Gulkhand and Peri Peri Makhana
Festivals have a way of bringing out our snacking habits. But this Holi, you have the option of snacking on something healthy. And it is even better when there is a sweet and savory option in the form of a Gulkhand and Peri Peri Makhana.
Rashmi Kumar's Colors of Holi Cake
No matter the occasion, you can never go wrong with a classic cake. And if it is in the bright, vibrant colors of Holi, it is even better.
Making a Holi Classic: Oats and Jaggery GujjiaJust looking at the amazing spread of food from our bakers is enough to make anyone crave for something sweet. So it is only fair that we leave you with a simple recipe that you can try right away. In case you were wondering how to enjoy Holi desserts without going off your diet, Bakehoney is here to support you with something healthy. What is great about this recipe is that it is safe for those who are diabetic as it doesn’t have any sugar. Instead, all the sweetness is from jaggery, which is loaded with antioxidant minerals like zinc known to have an anti-aging effect.
For the filling:
- Oats 200gms
- Jaggery 200gms
For the dough:
- Flour 300gms
- Oil 75ml
- Water as required
- Oil for frying
- Sift the flour and rub oil into it till a bread crumb consistency is achieved
- Add water in small amounts to form a soft dough
- Rest the dough for about 30 minutes
- Dry roast the oats in a pan
- Crush the jaggery and add it to the oats
- Cook until the jaggery is completely melted and coated on the oats
- Take the mixture off the flame and allow it to cool down to room temperature
- Take around 5 grams of dough and roll it really thin
- Add 1 tsp of the filling. Apply water on edges and seal it by overlapping tiny portions on top of the other, similar to how momos are made
- If you have a gujjia or ravioli cutter, place the flattened dough in it and add around 1 tsp of the oats-jaggery filling. Seal it using water
- Bake the gujjia at around 180-200oC for 20 minutes
- Alternatively, you could also fry your gujjias on medium flame. Make sure to drain the excess oil
- Serve at room temperature. Store in airtight containers to prevent the gujjia from getting soggy
Tips for making gujjias:
- Seal the gujjias well using very little water. It stops them from opening up while frying
- To get a crispy shell, make sure the dough is rolled out thin
- To seal the gujjia neatly, make sure the filling does not touch the edge of the rolled out dough
- Before you bake, brush the gujjia with a good amount of oil to prevent it from getting dry
- Add dry fruits to this filling, or some honey for more gooey-ness