Kissan recreates traditional Holi delicacies

Celebrate Holi with traditional deserts prepared with a ‘Twist’

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 guest’s 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!



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


  • 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


  • 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.



  • 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


  • 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



Make this simple smoothie for your Holi party



  • 2 tablespoons Kissan Mango Jam
  • 1 banana, peeled and chopped
  • 1 cup milk
  • Ice cubes, as required


  • 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.