From Our Homes to Yours: Holi Special Recipes by the GetSetUp Community

oli, the festival of colors, marks the arrival of spring and the departure of winter. It's a time filled with joy, play, and, most importantly, a celebration of traditions that have been passed down through generations. The festival encourages the meeting of friends and family, forgiving and forgetting, and repairing broken relationships. This colorful festival is also not only about splashing colors but also about the exchange of warmth and love through delicious, traditional recipes that have their roots deeply ingrained in Indian culture. Today, we take a look at Holi recipes, shared by the GetSetUp community learners, who bring to us a taste of their heritage and the stories that make these dishes so special.

Manjula K.’s Kanji Vada from Rajasthan

Manjula K., a Marwadi Hindu from Rajasthan residing in Kolkata, introduces us to Kanji Vada, a traditional dish passed down through generations in her house. “My cooking inspiration comes from both my mothers - my own and my mother-in-law.,” she shares. With its roots deeply intertwined with Rajasthan’s culinary heritage, Kanji Vada holds a special place, especially during the transition from winter to spring."In winters, especially in our Rajasthani culture, we indulge in a variety of rich sweets and foods, loading our stomachs with lots of oil and ghee. To cleanse and aid our digestion, we eat Kanji Vada during Holi, which is very beneficial for our digestive system." 

Kanji Vada

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Ingredients:

• Yellow moong dal
• Green chilies (2-3 pieces)
• Ginger
• Hing (asafoetida)
• Salt
• Red chili powder
• Oil (for frying vadas)
• Mustard seeds (2-3 tablespoons)
• Water (1-1.5 liters)
• Coriander leaves (for garnish)

Cooking Directions:

For Vada

• Wash and soak yellow moong dal for at least 1 hour.
• Drain the water from the soaked dal and add green chilies (2-3 pieces), ginger, and hing.
• Grind the mixture in a mixer with very little water (1-2 teaspoons), ensuring it doesn't become too fine.
• Add salt and red chili powder to the ground mixture and mix well until the batter becomes fluffy.
• Heat oil in a kadhai and fry the vadas once the oil is hot.

For Kanji

• Make a paste of mustard seeds (2-3 tablespoons).
• Mix the mustard seed paste with red chili powder, a pinch of hing, and salt.
• Take 1-1.5 liters of water and mix the mustard paste into it.
• Tie a thin towel or cloth around the bowl containing the mixture and place it in the sun.
• Note: Prepare the Kanji 1-2 days in advance to allow it to ferment and become tangy. Remove the vadas and place them in the Kanji water. Serve garnished with coriander leaves, avoiding putting them in the water.

Geita C.’s Gokul Pithe from West Bengal

Geita C. brings to us the sweetness of Bengal with Gokul Pithe, a traditional sweet made during Holi in Bengali households. With its origins rooted in tradition, Gokul Pithe holds cultural significance, especially in homes where the presence of Baby Krishna (Gopal) is celebrated during Holi.

Gokul Pithe

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Ingredients:

• 1/2 kilogram mawa (dried evaporated milk)
• 1/2 coconut, made into a paste
• 1/2 kilogram flour
• 1-kilogram sugar
• Baking powder
• Oil for frying
• Cardamom seeds

Cooking Directions:

• Soak the flour in a bit of water and baking powder. Add some oil to this paste. The flour paste should have a thick consistency. Let it soak for 4 to 5 hours.
• Cook the mawa and sugar on low heat until dry and slightly hard. Add some cardamom seeds while cooking.
• Make a thick sugar syrup on the side.
• Heat oil for frying.
• Make flat balls out of the khoya mixture. Dip each ball individually in the flour mixture until fully coated, then fry it until golden brown.
• Immediately dip the fried balls in the sugar syrup.
• If you want them crunchy, take them out of the syrup. If you prefer them soft, let them soak in the syrup longer. Your Gokul Pithe now is ready to be served.

Holi is much more than a festival of colors; it's a celebration of life, a renewal of bonds, and a homage to the rich culinary heritage of India. The recipes shared by Manjula K. and Geita C. are not just about the food but about keeping traditions alive, sharing love, and bringing communities together. 

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