Holi Special: Top 10 Iconic Indian Dishes That Define the Festival

Celebrate Holi with these top 10 traditional Indian dishes, from sweet gujiya and gulab jamun to savoury kachori and pakore, perfect for a festive family feast.

DY365

Feb 20, 2026 16:18 IST

Gujiya

1/10

Gujiya

Among the most popular delicacies prepared during Holi, Gujiya remains a timeless festive favourite that holds a special place in Indian households. To prepare Gujiya, flour is mixed with ghee to form a firm dough, filled with a sweet mixture of khoya, coconut, and dry fruits, shaped into semi-circles, and deep-fried until golden brown. These crispy delights beautifully capture the joy and tradition of Holi celebrations.

Dhuska

2/10

Dhuska

A popular snack from Jharkhand and Bihar, Dhuska is a crispy, deep-fried dish made from rice and lentils. To make it, soak rice and chana dal for a few hours, grind them into a smooth batter, and mix in salt, turmeric, green chillies, and cumin seeds. Pour small portions of the batter into hot oil and fry until golden brown and crisp. Dhuska is best enjoyed hot with aloo curry or chutney.

Malpua

3/10

Malpua

Malpua is a traditional sweet made during Holi and is loved for its soft texture and sweet taste. To make it, mix flour, milk, sugar, and a little cardamom powder to form a smooth batter. Pour small amounts of the batter into hot ghee or oil and fry until golden brown on both sides. Then soak the fried malpuas in warm sugar syrup for a few minutes and serve.

Advertisment

Ranga Dima (Red Egg)

4/10

Ranga Dima (Red Egg)

A traditional delicacy from Assam, especially popular in Barpeta, Ranga Dima is a colourful and flavourful dish often prepared during Holi. It consists of boiled eggs that are fried and coated in a spicy red masala, giving them a distinctive red colour and rich flavour.

Lassi

5/10

Lassi

Lassi is a rich and refreshing drink that is especially popular during Holi. Loved for its creamy texture and cooling effect, it is perfect for balancing the festive heat and spicy foods. To make simple sweet lassi, blend fresh curd or yoghurt with cold water, sugar, and a few ice cubes until smooth and frothy. You can also add a pinch of cardamom powder or a few strands of saffron for extra flavour.

Pakore

6/10

Pakore

Pakore are crispy, deep-fried snacks made with gram flour and vegetables, and are a festive favourite, especially during Holi. To prepare them, mix gram flour with salt and basic spices, add water to make a thick batter, dip sliced vegetables into it, and fry in hot oil until golden and crisp. Serve hot as a tasty and savoury treat.

Namak Pare

7/10

Namak Pare

Namak Pare is a crispy and savoury snack often made during Holi. It is prepared by mixing wheat flour with salt, carom seeds, a little oil, and water to make a stiff dough. The dough is rolled out, cut into small pieces, and deep-fried until golden and crisp. Once cooled, it can be stored and enjoyed anytime as a tasty snack.

Gulab Jamun

8/10

Gulab Jamun

Gulab Jamun is a soft and syrupy all-time favourite sweet. It is made by mixing khoya with a little flour and baking soda to form a soft dough, shaping it into small balls, and frying them until golden brown. The fried balls are then soaked in warm sugar syrup flavoured with cardamom and rose water. Serve warm as a delicious festive treat.

Kachori

9/10

Kachori

Kachori is a popular North Indian snack made from a crispy, deep-fried pastry filled with spiced lentils, potatoes, or peas, and is often enjoyed during festivals like Holi. To make it, prepare a firm dough with flour, salt, and a little oil or ghee. Cook the filling with basic spices until dry. Fill small portions of dough with the mixture, seal them, and fry in hot oil until golden and crisp. Serve hot with chutney.

Kathal ki Sabzi

10/10

Kathal ki Sabzi

Kathal Ki Sabzi (Jackfruit Curry) is a tasty and filling dish often prepared during Holi. It is made using raw jackfruit, which is cooked with simple spices to create a rich and flavourful curry. To make it, boil jackfruit pieces until slightly soft. In a pan, heat oil and cook cumin seeds and chopped onions until golden, then add ginger-garlic paste, turmeric, chilli powder, salt, and tomatoes. Once the masala is ready, add the boiled jackfruit, mix well, add a little water, and cook until soft and thick. Serve hot with roti or rice.

Advertisment