Holi is a spring festival in Nepal and India, also known as the festival of colors or the festival of sharing love. It falls somewhere between end of February and Mid of March in the Gregorian Calendar. Holi celebrations start on the night before Holi with a Holika bonfire where people gather sing, dance and party. The next morning is celebrated as Rangwali Holi – a free for all carnival of colors, where participants play, chase and color each other with dry powder and colored water, with some carrying water guns and coloured water-filled ballons for their water fight.
The evening after sobering up, people dress up and visit friends and family by sharing Holi delicacies, food and drinks.
Above details collected from Wikipedia.
Wish you all a Happy Holi
Holi means colourful, I could see people in Holi from toady morning itself. As the streets and the people over streets are sprayed with colors and the kids running with their water pump (pichkari). Moreover all my social media pages getting filled with Holi posts and Holi recipes.
My kids and their friends in the apartment, had fun with water pump, beautiful colors and this was the first time my kids celebrating Holi. I was very happy to see these kids having fun, got few clicks when they were spraying colors.
This pulled me to Holi mood, even after getting dragged with these celebrations, I was not fully into not only the Holi mood, but not in good mood. Later when my kids (my stress buster and mood moderator) wanted me to prepare some sweet for holi. And now I am into kitchen for Gujiya. Stay tuned for the recipe. But let me share my few other Holi recipes…
Bottlegourd / Surakkai / Lauki Halwa
Carrot Almond Milkshake
Carrot payasam / Carrot kheer
Milk Poli / Paal Poli
Pumpkin Kheer / Poosani Payasam
Gujiya with colored coconut gratings
Phirni / Feerni is a wonderful, creamy dessert made with ground rice, milk, sugar and some strands of safrron. This tastes great when flavoured with saffron r rose essence.This is commoly prepared in punjabi houses and traditionally served in earthernware bowls. Phirni /Feerni is commonly prepared for Holi and Ramzan / Ramadan all over India.
I have prepared it for Raksha Bandhan along with Jeera poli and Milk Poli.
CLICK HERE for more Ramzan / Ramadan recipes.
- Long grained/Basmathi rice – ½ cup
- Milk – 1 litre
- Almonds – 15 nos
- Sugar or condensed milk – to taste
- Salt – a pinch
- Cardomom powder – ½ tsp
- Saffron – 10 -15 strands
- Dried Rose petals for garnishing
Making of Phirni / Feerni –
- Rinse the rice in water. Drain and let them dry on their own.
- Once dried, grind them in a mixie. Grind the rice till the consistency remains rawa/suji/semolina.
- Now spread them in a kitchen towel and allow it to dry for few minutes.
- Boil milk in a non-stick kadai. When boiled take a tbsp of milk in a bowl and put few strands of saffron to it. Let it dissolve.
- Now put the grounded rice to the milk and start stirring every now and then, so that no lumps are formed.
- Boil almonds in a bowl. When boiled, let them cool and peel of the skin.
- Cut them into pieces lengthwise.
- When the rice gets cooked, Pour in the condensed milk or sugar and start stirring continously for abt 5 mins.
- Now put half of the sliced almonds, cardamom powder and saffron dissolved milk.
- Stir it for about few mins, till it thickens.
Rice grinded to rawa/semolina consistency
Milk with saffron
Rice to the milk
Almonds blanched and sliced
Sliced almonds, cardomom powder and saffron in milk.
Phirni / Feerni / How to cook Phirni
Serve hot or chilled. Garnish with the almonds and rose petals before serving.
Note: If adding rose essence instead of saffron, pour the essence once it’s done.