Holi 2026: Chef Ajay Chopra’s Hazelnut Kofta And Thandai Dessert Redefine Celebration

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Holi has always been about going all out: brighter colours, louder laughter, and plates that somehow refill themselves. But if you've noticed, the way we host and celebrate is slowly evolving. Big community feasts are giving way to curated home gatherings, stylish brunch spreads, and menus that feel just as Instagram-worthy as they are indulgent.

This year, Holi is being reimagined through a global lens. Familiar flavours are dressed differently, traditional techniques meet international ingredients, and classic festival cues are translated into refined, imaginative dishes. The soul remains unmistakably Indian, but the expression feels fresher, bolder and quietly luxurious.

Chef Ajay Chopra's festive creations reflect this shift beautifully, bringing together Indian roots and international flair in dishes that surprise without losing their soul.

Hazelnut Kofta with Parmesan-Hazelnut Yakhni

Photo Credit: Chef Ajay Chopra

A. Kofta Stuffing

Ingredients

1. Paneer (crumbled): 200 g
2. Ginger (finely chopped): 80 g
3. Green chilli (finely chopped): 4 g
4. Fried hazelnut (chopped): 2 g
5. Fried raisins (chopped): 1 g
6. Salt: 25 g
7. Red chilli powder: 15 g
8. Jeera powder: 15 g
9. Chaat masala: 3 g

Method

1. Mix crumbled paneer, ginger, green chilli, fried hazelnut, and fried raisins.
2. Add salt, red chilli powder, jeera powder, and chaat masala.
3. Mix gently until evenly combined.
4. Keep aside.

B. Kofta Outer Layer

Ingredients

1. Paneer (grated): 60 g
2. Khoya (grated): 5 g
3. Salt: 5 g
4. Cardamom powder: 15 g
5. Mace powder: 15 g
6. Bread crumb (white bread): 3 g
7. Cornflour: 2 g

Method

1. Combine grated paneer and khoya; knead until smooth.
2. Add salt, cardamom powder, and mace powder.
3. Add bread crumbs and cornflour for binding.
4. Knead lightly to form a soft, non-sticky dough.
5. Rest briefly.

C. Kofta Shaping, Coating & Frying

Ingredients

1. Crushed hazelnut (coarse): 40 g
2. Oil (for deep frying): As required

Method

1. Divide the outer mixture evenly.
2. Flatten each portion, fill with stuffing, and seal to form smooth koftas.
3. Roll koftas in crushed hazelnuts, pressing lightly for even coating.
4. Deep fry at 160-170°C until golden brown.
5. Drain and keep aside.

D. Yakhni Paste Preparation

Ingredients

1. Fried onion: 80 g
2. Fried hazelnut: 30 g
3. Parmesan cheese (grated): 30 g

Method

1. Grind all ingredients into a smooth paste.
2. Keep aside.

E. Yakhni Gravy

Whole Spices & Base Ingredients

• Curd (whisked): 300 g
• Cloves: 2 g
• Cinnamon: 2 g
• Green cardamom: 2 g
• Black cardamom: 2 g
• Star anise: 1 g

Additional Ingredients

1. Salt: 5 g
2. Saunf powder: 3 g
3. Dry ginger powder: 2 g
4. Meat masala: 5 g
5. Fried garlic paste: 15 g
6. Prepared onion-hazelnut-Parmesan paste: All
7. Hot water: 150-200 ml
8. Ghee: 30 g
9. Mint powder: 1 g

Method

1. Heat a heavy-bottomed pan and add whisked curd.
2. Add whole spices and cook on low heat, stirring continuously until the curd stabilises.
3. Add salt, saunf powder, dry ginger powder, meat masala, and fried garlic paste.
4. Cook until raw spice aromas disappear.
5. Add the prepared onion-hazelnut-Parmesan paste and mix well.
6. Gradually add hot water to achieve the desired consistency.
7. Finish with ghee and mint powder. Simmer briefly.

F. Final Cooking & Assembly

Ingredients

• Fried hazelnut koftas - All

Method

1. Add fried koftas to the prepared yakhni gravy.
2. Cook gently for 2-3 minutes, allowing koftas to absorb flavour without breaking.
3. Serve hot.

Hazelnut Thandai Bliss

Photo Credit: Chef Aja Chopra

A. Thandai Khoya Mixture (Cook -> Cool -> Use as Outer Layer)

Ingredients

1. Khoya (grated) - 200 g
2. Thandai syrup - 40 ml
3. Honey - 20 g

Method - Thandai Khoya Preparation

1. Heat a pan on low flame.
2. Add grated khoya and cook gently, stirring continuously until smooth and soft.
3. Add thandai syrup and mix well.
4. Add honey and cook briefly until the mixture comes together and is aromatic.
5. Remove from heat and allow to cool to a workable temperature.
6. Add thandai syrup and mix well.

B. Hazelnut Stuffing (Mix -> Bind -> Shape)

Ingredients

1. Hazelnuts (crushed) - 80 g
2. Sugar powder - 25 g
3. Cardamom (elaichi) powder - 1 g
4. Honey (for binding) - 15 g
5. Method - Hazelnut Stuffing:
6. In a bowl, combine crushed hazelnuts, sugar powder, and cardamom powder.
7. Add honey gradually and mix until a soft, bindable mixture is formed.
8. Keep aside.

C. Garnish & Finish

Ingredients

• Silver varq (chandi ka varak) - As required

Method - Shaping & Assembly

1. Take a portion of hazelnut stuffing and shape it into a small bowl or dome.
2. Coat and shape evenly with the prepared thandai khoya mixture. Smooth the surface for a clean, professional finish.

Finishing

1. Garnish delicately with silver varq.
2. Serve at room temperature or lightly chilled.