Wishing you all a very Happy and Colourful Holi! We all know this bright and colourful festival brings a lot of excitement with water balloons, water guns, cooking holi special snacks, tricking friends to paint them in colours or gulal and much more. We all celebrate Holi in our own ways. For me, the best part about Holi is the delicious homemade food and holi songs. So, call your family and friends over and cook these easy recipes this Holi with Auvarna products to give you a perfect blend of taste and health.


Thandai is a popular north Indian beverage made with select spices, seeds, nuts and milk. This beverage has a cooling effect on the body and is quite fulfilling. With Auarna’s A2 desi cow milk, this thandai might even be safe for lactose intolerants.


    • Auvarna’s A2 milk 2 litres
    • Soaked Almonds (skin removed) 2 tbsp
    • Soaked melon seeds 2 tbsp
    • Soaked poppy seeds 1 tbsp
    • Soaked pistachios 1-2 tbsp
    •  Sugar 1/4 cup
    •  Saffron strands A pinch
    •  Fresh holy basil leaves 4 leaves
    • Green cardamom seeds 1/2 tsp
    •  Black Peppercorns 1/2 tsp
    •  Soaked Fennel seeds 1/4 cup.


  1. Soak almonds overnight
  2. Take fennel seeds, poppy seeds, almonds, melon seeds, black peppercorns, cardamom seeds, holy basil, sugar (if you are adding gulkand then reduce the sugar according to your taste) rose petals (optional) and gulkand (optional) and blend together in a smooth paste
  3. Take out the paste in a jar and pour chilled Auvarna A2 Desi Cow milk in it and mix well
  4. To garnish add a pinch of saffron and/or coarsely grind almonds and pistachios
  5. Serve immediately or refrigerate for later
  6. 2 ltrs milk will make 4-5 glasses of thandai


Gujiya is a popular North Indian sweet. It is a crisp and flaky pastry filled with a sweet khoya and dry fruit stuffing. Cook it with Auavrna’s pure A2 bilona ghee and taste the guilt-free pleasure.


• All-purpose flour (maida)- 2 cups
• Salt – ¼ tbsp
• Water – ⅓ – ½ cup
• Auvana’s A2 bilona – 2 tbsp
• Khoya – 1 cup
• Chopped dry fruits
Cashew – 10-12
Almonds – 10-12
Pistachios – 10-12
Raisins – 15
• Powdered sugar – ⅓ cups
• Cardamom powder – 1tbsp

How To Cook

Making dough 

  1. Mix flour and salt in a bowl
  2. Heat Avarna’s Ghee in a small pan and pour it into the flour
  3. Mix together using your fingertips to form a bread crumb like texture.
  4. Now add water in parts and knead into a smooth dough
  5. Cover the dough with a moist cloth and keep aside for 30 minutes to set

Stuffing for Gujiya 

  1. For stuffing, crumble and grate the khoya
  2. Chop the dry fruits and keep them aside 
  3. Melt ½ tbsp Auvarna’s ghee in a pan on a low flame
  4. Add the crumbled or grated khoya and stir continuously on low heat
  5. Cook the khoya, till it begins to gather around itself 
  6. Switch off the flame and let the khoya stuffing cool down completely at room temperature
  7. Add powdered sugar, chopped dry fruits and cardamom powder, check there are no lumps. Mix everything together.

Making Gujiya

  1. Make a medium log of each part and slice it into equal parts.
  2. Roll each part to make balls. Roll each ball with the rolling pin to a small circle (4 to 5 inches in diameter)
  3. With your fingertip, firmly apply water all over the circumference edge
  4. Place about 1.5 tbsp of the khoya filling on one side of the circle
  5. Carefully, bring together both the edges and join. Gently press the edges.
  6. With a small gujiya cutter trim the extra edges.

Cook and Serve hot

  1. Now gently slide the gujiya in ghee. Turn them over carefully and deep fry till they have become golden.
  2. Fry gujiya this way and once they are cooled completely, store them in an air-tight box. 
  3. You can make 8 to 10 medium-size gujiya 

Serve gujiya to your guests. These traditional gujiyas can also be enjoyed by fitness-conscious folks as Auvarna A2 Bilona Ghee is free from trans fat.

Fresh Makhan Mishri

This Holi, try out something buttery and something sweet that melts in your mouth. This easy-to-make recipe comes with the goodness of butter and a sprinkle of coarsely ground mishri. This is an ancient recipe from the time when Krishna ji was called “Maakhan Chor”.


  • Auvrana’s bilona makhan  –  200gms 
  • Mishri dana – 2-3 teaspoon
  • Chopped dry fruits (optional)  –  2-3 teaspoon
  • Few Tulsi Leaves


  1. Collect Auvarna’s freshly made butter in a bowl
  2. Add the misri mix well and add some dry fruits(optional)
  3. Serve in small clay matkas for a completely authentic feel 
  4. Garnish with tulsi leaves

This is one of the quickest desserts and is best to satisfy those sudden cravings any time of the day.

Instant Gujrati khandvi

Gujarat holds many amazing recipes that are rich and healthy. Khandvi is basically a steamed snack. While it does have an oil tempering. However, with Auvarna products it is probably still a healthier option. It is filling and light at the same time and can be a complete food. Khandvi is a good option when you want to break free from the usual routine menu at home


  • Gram flour – 1cup
  • Turmeric – ½ tbsp
  • Salt – as per taste 
  • Auvarna’s fresh buttermilk – 2 cups
  • Coriander leaves (finely chopped) – 4 tbsp
  • Mustard seeds (Rai) – 4 tbsp
  • Dried red chilli (whole) – 2
  • Red Chilli Powder ¼ tsp
  • Chopped curry leaves  
  • Pinch Asafoetida (thing) – ⅓ tbsp

How To Cook

  1. In a bowl, mix together besan and Auvarna’s A2 buttermilk
  2. Blend it together, add water to make a smooth paste, again blend until smooth
  3. Be careful to not leave any lumps in this mixture
  4. Carefully pour the blended besan batter into the bowl to cook
  5. Stir continuously until it is thicker and reaches the right consistency of a paste
  6. Spread silicone mats on the kitchen counter and glaze them with Auvarna A2 Bilona Ghee. You can also do it directly on the slab after cleaning it properly.
  7. Scoop the dough out on the silicone mats and then quickly spread the paste.
  8. The spread should be as thin as possible (base should be visible translucently through the gram flour spread) 
  9. Let it cool at room temperature. 
  10. Slice it to make 1-inch trips. Roll each strip separately and keep it in the serving dish
  11. After you make the rolls, you pour a tempering made up of spiced mustard seeds, asafoetida (hing), whole red chillies, red chilli powder and curry leaves. Sprinkle this tempering over the rolls
  12. Garnish with coriander leaves and serve. This will be perfect for 6-7 serves

Your Gujarati Khandvi is ready to serve hot or cold for light fun and thoda hatke snacks.

 I hope you enjoy these easy-to-cook and healthy recipes. These recipes are cooked with Auvarna’s A2 milk and dairy products that will add extra flavours and health to your recipes as the products are as fresh, natural, and unadulterated as they can get. The dairy products are sourced from purebred desi cows and might be safe for lactose-intolerant people. 


This holi leaves behind adulteration and cook with guilt-free pure goodness of Auvarna products.




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