Desi Sweets Get A Chocolate Twist: 2 Mithai Recipes That Go Beyond Holi

Last Updated:March 04, 2026, 12:32 IST

Sweeten this day by whipping up traditional mithai for loved ones this Holi and give your desserts a chocolate twist.

Holi will be celebrated on March 3 and 4 across different Indian states in 2026

Holi, the festival of colours, is all about having fun with family and loved ones. The festival ushers in the summer season and is a celebration of all the colours that bloom after winter and throughout spring.

This festival forced us to take a pause from our lives and spend it with those who mean the most to us, while being surrounded by good food. And no Holi gathering truly feels complete without something indulgently sweet to share.

This year sees Holi being celebrated on two different dates in the country. This means double the fun and celebrations. If you are playing Holi today in the North and are looking for an easy recipe to whip up traditional mithai for family and friends, here are 2 recipes that are just a little hatke:

Bourbon Holi Payasam Swirl

Ingredients:

For Payasam Base:

• ½ cup vermicelli (seviyan)
• 1 tbsp ghee (+ extra for nuts)
• 1 litre full-fat milk
• ½ cup sugar (adjust to taste)
• ½ tsp green cardamom powder
• Pinch of saffron strands (soaked in 1 tbsp warm milk)
• 2-3 drops rose water

For Garnish:

• ¼ cup cashews, roughly chopped
• ¼ cup almonds, thinly sliced
• 1 packet (150g) Britannia Bourbon biscuits, crushed

Method:

• Roast Vermicelli: Heat 1 tbsp ghee in a heavy-bottom pan over medium heat. Add vermicelli and roast 3-4 minutes, stirring constantly until golden brown. Remove and set aside.
• Cook Payasam: In the same pan, pour milk and bring to a boil. Reduce to low simmer, add roasted vermicelli. Cook 10-12 minutes, stirring occasionally, until vermicelli softens and milk thickens slightly.
• Flavour Base: Stir in sugar until dissolved. Add cardamom powder, soaked saffron, and rose water. Simmer for 2 minutes and turn off the heat.
• Fry Nuts: Heat ½ tsp ghee in a small pan. Fry cashews and almonds until golden (1-2 minutes). Add to payasam. Let cool to room temperature.
• Crush Biscuits: Pulse the Bourbon biscuits in a mixer till they have a coarse texture.
• Assemble Swirl: In serving glasses (6-8 oz), layer 2 tbsp crushed Bourbon biscuits, then ⅓ cup cooled payasam. Repeat layers, ending with payasam.
• Chill & Serve: Cover glasses, refrigerate 2-3 hours until set. Before serving, top with extra biscuit crumbs and saffron strands. Serve chilled for a creamy, crunchy contrast!

Bourbon Thandai Delight

Ingredients:

For Saffron Milk Base:

• 1.5 litres full-fat milk
• 5 tsp sugar (adjust to taste)
• 15 saffron strands (soaked in 2 tbsp warm milk/water)

For Thandai Mixture:

• 10 tsp thandai masala powder (store-bought or homemade)
• ½ cup warm milk (from above)

For Mixing & Garnish:

• 1 cup Britannia Bourbon biscuits, finely crushed
• 2 tsp dried rose petals
• 2 tsp mixed dry fruits (pistachios, almonds, cashews), finely chopped

Method:

• Infuse Milk: Bring 1.5 litres of milk to a gentle boil in a heavy-bottom pan, stirring occasionally. Add sugar and soaked saffron (with liquid). Simmer for 5 minutes until fragrant and lightly thickened. Remove from heat; cool completely to room temperature.
• Prepare Thandai Paste: In a small bowl, mix thandai masala powder with ½ cup warm milk to form a smooth paste (no lumps).
• Combine: Whisk thandai paste into cooled milk until fully incorporated. Stir in finely crushed Bourbon biscuits until evenly distributed—the texture should be creamy with subtle crunch.
• Chill: Pour into a jug or individual glasses. Cover and refrigerate 2-3 hours for flavours to meld and chill thoroughly.
• Garnish & Serve: Before serving, sprinkle rose petals, chopped dry fruits, and optional coarse biscuit crumbs on top. Stir gently and enjoy chilled as refreshing thandai!