Holi Recipes from The Leela Ambience Convention Hotel, Delhi


Bhang ka Pua

Ingredients  Quantity

Atta 1 cup

Sooji 1 ½ tbsp

Bhang leaves 2 tbsp

Milk 2 cup

Green cardamom 3 pcs

Coconut slivers 1 tbsp

Raisin 1 tbsp

Sugar 1 cup


Fried coconut slivers ½ tsp

Pistachio slivers ½ tsp

Sliver leaf 1 nos


· Pick, wash and drain the bhang leaves.

· Dissolve sugar in milk and keep aside.

· Make a fine powder of green cardamom and keep aside.

· Now, in a bowl combined all the ingredients together and make a fine batter and keep aside for 1 hour.

· Heat oil in a kadhai and pour a ladle full of prepared pua batter and fry nicely on both side till golden.

· Remove the pua in a strainer.

· Take a dessert palet and serve hot bhang ka pua garnish with fried coconuts slivers, pistachio slivers and sliver leaf.


Ingredients Quantity

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Milk, boiled 1 lts

Almond 100 gm

Char magaj 50 gm

Poppy seed 50 gm

Sunflower seed 50gm

Rose petals 5 gm

Fennel seed 15 gm

Black peppercorn 15 nos

Green cardamom 15 nos

Nutmeg powder ¼ tsp

Sugar 150 gm

Saffron ½ gm

Rose water 20 m

Bhang leaves 2 ½ tbsp


Saffron, soaked in hot milk

Pista, chopped


· Pick, wash and drain the bhang leaves.

· Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside.

· Balanced and peel almond.

· Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer.

· Now make a fine paste, stain, garnished and served in purvas.

Dahi vada

Ingredients Quantity

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Mah ki dhuli dal 1 cup

Moong ki dhuli dal 1 cup

Salt to taste

Cumin seed 1 tsp

Garam masala 1 tsp

For hing water

Hing 1 tsp

Black salt 1 tbsp

Red chilli powder 1 tsp


Curd 1 kg

Salt to taste

Black salt to taste


Sauth chutney ½ cup

Mint chutney ½ cup

Kutti mirch 1tbsp

Dahi vada masala 50 gm

(Roasted cumin, black pepper powder and black salt)

Sev 25 gm


· Pick, wash and soaked the dal overnight.

· Drain and make a fine thick paste in a food processor.

· Remove the prepared paste in a bowl and put in the salt, cumin seeds, red chillies powder and keep aside.

· Heat oil in a kadhai, shape the vada and fry in nicely on both the side till golden.

· Now, make water with black salt, hing and red chillies powder and soak all the prepared vada till soft.

· Whisk curd and mix salt and keep aside.

· Now, squeeze the vada nicely with the help of you both palm and nice put in the dahi and keep aside for half an hour.

· Take a service palet and put in the prepared dahi vada on the center of the plate.

· Now, pour the sauth ki chutney, mint chutney, kutti mirch and dahi vada masala

· Sprinkle the sev on top of the vada and serve.