Super Simple And Yummy Sweets To Try

Mar 16, 2022, 11:25 IST

Holi sweets main

Prep15 + soaking time mins
Cooking40 mins
Category Desserts

Make these classic-with-a-twist desserts from Chef Sabyasachi Gorai, Kumar Nachiket and Hemasri Subramanian

Holi might have come and gone, but you can still celebrate Spring with colours and nutty delicacies that your friends and family will love.

These classic sweets are enhanced with the addition of walnuts, making them a little more nutritious. Just a handful of walnuts (28 grams) is said to offer natural, wholesome, plant-based nutrition that includes 4 grams of protein, 2 grams of fibre, and 2.5 grams of omega-3 ALA.

The simple recipes by Chef Sabyasachi Gorai, Kumar Nachiket and Hemasri Subramanian will entice you to bring delicious classic but unusual sweets to your table.


i Holi Sweets - Walnut Malpuas - Hemasri Subramanian

Walnut Malpuas

By Hemasri Subramanian

1 cup flour
3 tsp unsweetened khoa/mawa
1 tsp fennel seeds
Oil/ghee, for frying
Chopped walnuts, to garnish
Saffron strands, to garnish

For the sugar syrup:

1 cup water
1 cup sugar
¼ tsp cardamom powder

For the rabri:

1 litre milk
¼ cup sugar
¼ tsp cardamom powder
A pinch of saffron
Walnuts, soaked for two hours 


  1. Mix the flour and unsweetened khoa/mawa together. Add the fennel seeds to the mixture. Gradually add enough water and mix to the consistency of a thick flowing batter. Set the batter aside to ferment for 12 hours.
  2. To prepare the sugar syrup, boil the water, and add the sugar and cardamom powder to it. Stir until the sugar dissolves, then let the mixture boil for another five minutes on a medium flame. Remove from the flame and set aside.
  3. To prepare the rabri, heat the milk in a thick-bottomed pot on a medium-low flame. Stir the milk continuously. Once the milk has reduced to half, add the sugar, cardamom powder and saffron, and mix well. Chop the soaked walnuts finely, and add to the rabri. Mix well. Set aside. 
  4. To prepare the malpuas, heat the oil or ghee for deep frying in a wide pan. Gently pour in the fermented batter to make malpuas. Flip the malpuas and fry them until crisp and golden in colour.
  5. Add the fried malpuas to the sugar syrup and allow to soak for two minutes. Remove from the syrup, and serve with the rabri, garnished with chopped walnuts and saffron strands.

i Holi Sweets - Walnut Gujiya  - Chef Sabyasachi Gorai

Walnut Gujiyas
By Chef Sabyasachi Gorai

1 cup maida/all purpose flour
1 tbsp sooji (semolina)
1/8 tsp baking soda
Lukewarm water, as needed
Oil for deep frying
Chopped walnuts, to garnish 

For the filling:

1 cup khoya
¼ cup desiccated coconut
1 tsp saffron strands
2 cups chopped walnuts
¼ cup superfine sugar
2 tbsp milk

For the sugar syrup (optional)
½ cup sugar
4 tbsp water
¼  to ½ tsp green cardamom powder
1 tsp rose water
Few saffron strands


  1. To prepare the gujiya dough, combine the maida, sooji and baking soda in a big bowl. Add lukewarm water as needed and knead to a soft, pliable dough. Cover the dough and let it rest for 30 minutes.
  2. To prepare the filling, place the khoya and dessicated coconut in a heavy-bottomed pan, and toast them on a low flame for 15 minutes. When the mixture turns light brown in colour, add the saffron strands. Mix well and take the mixture off the flame. Set aside.
  3. In a separate pan, toast the walnuts on a medium flame. Once they start emitting their aroma, take them off the flame and allow them to cool completely. Grind the toasted walnuts in a coffee grinder to a fine powder.
  4. Add this nutty powder to the khoya mixture, along with the sugar and milk. Mix until everything is well incorporated.
  5. To prepare the gujiyas, take a small golf ball-sized portion of the dough and roll it into a thin circle. On one half, place some of the filling mixture and fold the other half over to make it into a gujiya. Apply water along the edges and seal it tight, using a fork to secure the edges by making imprints with the tines. Repeat to make the remaining gujiyas.
  6. Heat the oil for deep frying in a pan. When ready for frying, lower the flame and fry the gujiyas until golden brown in colour. The key to crispy gujiyas is patience! Gujiyas should be fried in medium-hot oil to be crisp. Remove the gujiyas from the oil and drain them on paper towel.
  7. To prepare the sugar syrup (if using), combine the sugar, water, green cardamom powder, rose water and saffron strands in a pan and bring to a boil on a medium flame. Scum will start forming on top of the liquid. Using a spoon, collect and discard the scum. Keep boiling the syrup until the liquid is reduced and it starts to thicken. Lower the heat, dip a spoon into the syrup, and remove. Do not touch it for the first few seconds; it will be very hot. Touch the syrup with your finger; if it coats your finger, it means that it is about to reach its first string consistency. 
  8. Dip the fried gujiyas in this syrup for two to three minutes, remove from the syrup, and set them out on a serving  platter. 
  9. Garnish with chopped walnuts and serve.

i Holi Sweets - Walnut Lauki Halwa - Kumar Nachiket

Walnut Lauki Halwa
By Kumar Nachiket

3 tbsp ghee
1 lauki (bottle gourd), grated
400 ml milk
½ cup sugar
½ tsp cardamom powder
½ cup crushed walnuts
1 tsp kewra water 


  1. Heat the ghee in a pan. Add the grated lauki and cook until it just starts to change colour, approximately 15 minutes. 
  2. Add the milk and cook until it reduces and mixes with the lauki completely. 
  3. Add the sugar and the cardamom powder, and continue to cook until the sugar dissolves completely. 
  4. Add the crushed walnuts and cook for another two to three minutes.
  5. Add the kewra water and give the halwa a final mix. 
  6. Serve hot.

Recipes and images: California Walnuts

Also see: Ways To Get A Holi High!