India, March 9 -- Holi is a festival of colours, but it's also a festival of flavours. It's the time when kitchens fill with the aroma of saffron, cardamom and slow-cooked khoya, as families come together to prepare festive treats. The first bite of a perfectly crisp Rango ke Gubaare, breaking into a rich, nutty filling or the cool, spiced embrace of Thandai Rasmalai, soaked in saffron-infused milk, these are the tastes that make Holi special. Each sweet carries a story of tradition, celebration and the simple joy of sharing, making Holi as much about food as it is about colours.

By Chef Vaibhav Bhargava - Consultant Chef, Food Stylist and Entrepreneur

Chenna Rasmalai Thandai

Thandai Recipe

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