Kissan recreates traditional Holi delicacies Celebrate Holi with traditional deserts prepared with a Twist

2026-08-05 08:11:01 Industry

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Holi the festival of colours, fun, laughter and good food is right around the corner. While Holi is all about colours, like every other festival the celebrations are incomplete without some scrumptious food that would keep your mood upbeat. Enjoy the vibrant festival with lots of excitement and gaiety. This year instead of buying boring readymade sweets, head to the kitchen to make traditional deserts with a dash of your favourite Kissan jams and see them transform into delicious delights.
So stack up the plates with these easy to make crisps and let the guests munch.Go ahead and try these simple and easy to create recipes to add colour to your Holi celebrations and bowl over your family and friends with your culinary skills!

KISSAN JAM GUJIYA
How can anyone imagine a Holi bash without some sugar syrup dripping gujiyas. This Holi add sweetness to your festivities with Kissan Jam Gujiya

Preparation time: 30 min
Cooking time: 10 min
Number of servings: Makes 15 Gujiyas
INGREDIENTS
Plain flour 2 cups
Ghee 4 tbsp melted
Water as required to knead the dough
Salt 1/2 tsp
Oil for deep frying
For the filling:
Kissan Mixed Fruit Jam - 2 tbsp
Raisin (Kishmish) - 1 tbsp
Poppy seed (khuskhus) - 2 tbsp
White till (sesame) -1 tbsp
Dry grated coconut (kopra) 1/2 cup
Powdered sugar 3/4 cup
Cardamom powder 1 tsp
Rawa 3 tbsp
Cashew nuts 8 to10 pieces
Charoli (chiraunji) 1 tablespoon
METHOD
In a bowl, add the flour, salt and ghee and rub with your palm.
Add water to make a dough, Divide the dough and shape into small balls.Keep aside covered for half an hour.
Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.Make sure the dry coconut has roasted well.
In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.Powder the sugar and mix with the roasted dry coconut.
Now roll each ball with the rolling pin into thin puris (of soup bowl diameter)
Spread 1 tablespoon of the filling on one half of the rolled out dough.
Wet your finger with water and run it along the edges of rolling the puri&dough and fold over to the opposite end/. Press the ends & seal the edges.
Alternately you can twist the edges around the Gujiya.
Heat oil and deep fry the stuffed gujiya on medium flame till golden brown

Kissan Oats Shrikhand with Dried Fruit and Mango Jam
Give your classic dessert a healthy twist.

INGREDIENTS
1 kg yoghurt
2 cups powdered sugar
2 teaspoons cardamom powder (elaichi)
1 cup Kissan Mango Jam
1 cup cooked oats
10-15 almonds and cashew nuts, sliced
METHOD
Place the yoghurt in a piece of muslin and tie it up to make a bundle.
Hang yoghurt over a bowl to drain for 3 to 4 hours or until yoghurt becomes very thick.
Transfer the thick drained yoghurt to a bowl. Add sugar and cardamom powder and mix well till smooth.
Mix Kissan Mango Jam into the cooked oats. Stir the mixture into the yoghurt and mix well. Refrigerate at least 1 hour before serving.
Garnish with almonds and cashew nuts and serve chilled.
Kissan Oatmeal Shrikhand is a nutritious twist on a classic Indian dessert

KISSAN MANGO AND BANANA SMOOTHIE
Make this simple smoothie for your Holi party

INGREDIENTS
2 tablespoons Kissan Mango Jam
1 banana, peeled and chopped
1 cup milk
Ice cubes, as required
METHOD
Place Kissan Mango Jam together with the rest of the ingredients in a blender and blend till smooth. Serve ice cold.
Ready in a jiffy, Kissan Mango and Banana Smoothie is the perfect pick-me-up.