Holi Recipes for Little Hands: Fun and Festive Snacks

Fruity Thandai Smoothie

Ingredients:

• 1 cup chilled milk
• ½ sliced banana
• 5-6 soaked almonds
• 2-3 soaked cashews
• ½ tsp fennel seeds
• A pinch of saffron
• ½ tsp cardamom powder
• 1 tbsp honey or dates

Procedure:

• Start by blending the almonds, cashews, fennel seeds, and saffron with a little milk to form a smooth consistency.
• Now add the banana, honey, cardamom powder, and the remaining milk; blend again until creamy.
• Garnish with chopped nuts on top and serve chilled.

Rainbow Pancakes

Ingredients:

• 1 cup whole wheat flour
• 1 ripe and mashed banana
• ½ cup milk 
• 1 tsp baking powder
• 1 tbsp honey
• ½ tsp vanilla extract
• Natural food colors: beetroot puree (pink), spinach puree (green), turmeric (yellow), blueberry puree (purple)

Procedure:

• In a bowl, mix together the flour, mashed banana, baking powder, milk, and vanilla extract to form a smooth batter.
• Now divide the batter into small portions. Mix each of the portions with a natural color as mentioned above.
• Simultaneously, heat a non-stick pan and pour spoonfuls of colored batter. Cook for about 1-2 minutes on each side or until it turns golden brown.
• Drizzle with honey or yogurt and enjoy the spirit of Holi right at your table.

Baked Gujiya with Dry Fruits and Coconut

Ingredients:

• 1 cup whole wheat flour
• 2 tbsp ghee 
• ½ cup grated coconut
• ¼ cup chopped dry fruits, including almonds, cashews, and raisins
• ¼ cup jaggery powder
• ½ tsp cardamom powder
• ¼ cup milk 

Procedure:

• Knead the wheat flour using ghee and milk to form a soft dough. Now cover and let it rest.
• In a pan, dry roast the coconut and chopped dry fruits; mix in the jaggery and cardamom powder and let it cool.
• Roll out small circles from the prepared dough, and fill them with a little mixture. 
• Fold into half-moon shapes to resemble gujiya and seal the edges with a mixture of water and flour (mixed in a ratio of 1:1).
• Brush with ghee and bake at 180°C for about 15-18 minutes until they turn golden brown.
• Serve with homemade thandai and enjoy.

Besan Ladoo Pops

Ingredients:

• 1 cup chickpea flour or besan
• ¼ cup ghee
• ½ cup powdered jaggery
• ½ tsp cardamom powder
• Chopped nuts for decoration
• Natural colors including beetroot powder, matcha, and turmeric

Procedure:

• Start by dry roasting the besan in ghee on a low flame until you feel the aroma in the air.
• Now add powdered jaggery and cardamom, and mix well until combined. Let the mixture cool slightly.
• Shape the mixture into small ladoos and insert a small skewer to turn them into pops.
• Lastly, roll the ladoos in different natural colors and coat them with chopped nuts for added flavor!
• Store it in an airtight container and enjoy it whenever you want.

Cheesy Spinach Paratha

Ingredients:

• 1 cup whole wheat flour
• ½ cup spinach puree for green color
• ½ tsp salt
• ¼ tsp carom seeds or ajwain
• ½ cup grated cheese
• 1 tbsp yogurt

Procedure:

• In a bowl, mix wheat flour, spinach puree, salt, and ajwain to form a soft dough. Now let it rest for 15 minutes.
• Roll out small parathas from the prepared dough and add a spoonful of grated cheese in the center.
• Fold it and then roll again gently. Cook on a hot pan with ghee until golden brown on both sides.
• Serve with yogurt or chutney and enjoy this delicious Holi recipe.

Conclusion