Eid, like any other festival, is incomplete without decadent desserts. And if there’s one that takes the prize for creamy goodness, then it’s the phirni. This rose pistachio phirni recipe takes things a step further by infusing aromatic rose flavour into the pudding and topping it with crunchy, chopped pistachios. The dessert takes on the decadence that the festival asks for without becoming too complicated to master at home. The current rose pistachio phirni recipe only uses rose water to infuse the flavour into the pudding. However, you can add a drop or two of pink food colouring, along with the rose water, to turn the dessert a pale pink, instead of the typical creamy white.

Bhang ki pakori holds a special place in Holi celebrations across North India. Prepared with gram flour batter and seasonal vegetables, this pakori stands out because of the addition of bhang seed powder, lending a nutty, earthy undertone to every bite. Traditionally fried in mustard oil, the aroma itself signals festivity. The method of frying twice gives the pakori its signature crunch while keeping the inside soft. Served hot with mint chutney, bhang ki pakori turns a regular snack platter into something that feels celebratory and rooted in tradition.

Rasgulla Dessert Jar brings together the softness of Bengali rasgullas and the richness of North Indian rabri in one layered Holi sweet. During Holi, when syrup-based sweets are widely prepared, presenting rasgulla in jar form makes serving easier and visually appealing. The homemade chenna balls soak in sugar syrup before meeting slow-reduced saffron milk, creating a contrast between the airy sponge and thick cream. It suits holi gatherings because it can be prepared in advance and chilled, allowing flavours to settle beautifully before serving.