‘Colours, colours everywhere; so, let there be celebrations’ – was the mantra of Indore on Wednesday evening. Ensuring that they celebrate without increasing water consumption, people took an oath to play dry Holi with natural, herbal colours instead of synthetic hues. Many youngsters encouraged their friends to opt for eco-friendly Holi before Holika Dahan, which was organised at different places including Rajwada area.
After Holika Dahan, people rubbed ‘gulal’ on faces of their friends and family members. Coming together in large groups, many youngsters, women and men joined the popular ‘Radha-Krishna Bana’ in Malharganj. ‘Bana’ is small procession taken out before weddings. This procession was taken out from Malharganj to Bada Ganpati to commence Holi celebrations.
Many families threw Holi parties in hotels and farmhouses on Wednesday evening. The party was an excuse to come together and revive colours of relationships in their life. Another major celebration was at Rajwada where the air filled with ‘gulal’ as people came together cheering and dancing on hip Holi-themed songs. Besides Holi celebrations, Indoreans looked forward to delicious food. From sweets to savoury dishes, people relished Holi delicacies before indulging in festive mirth. Free Press brings you exclusive recipes prepared as Holi treat.
The six-flavoured shrikand is prepared with black grapes, green grapes, cranberry, blueberry, strawberry and mango. Shrikhand comprises hung curd as prime ingredient along with sugar, saffron, cardamom powder and dry fruits. Adding fruits to the dessert makes it appetising.
Start by preparing simple rice till it is par-boiled, which means 75 percent cooked. Create three coloured mixes: Green using spinach, yellow using saffron or turmeric, red using beetroot or tomato. Blend a part of rice in each mixes and complete cooking by microwaving it for few minutes. Blend all the three mixes and enjoy a colourful rice.
Set up Holika using chocolate sticks
I prepared small Holika using chocolate sticks on top of mawa thandai cupcake. This is how it is made. Whisk milkmaid, mawa and butter, add 45 ml milk and mix it. Blend all purpose flour, baking soda, baking powder and cashew powder. Add another 45 mls of milk and blend. Fill in muffin moulds and bake at 180 degree for 25 minutes.