Holi is usually celebrated around the month of February/March with the onset of weather change. This festival nicely announces the arrival of spring. People with their friends and relatives tend to paint the environment with colors. The welcoming sound of “Happy Holi” echoes throughout the street. It is rightly said that during this festival, enemies also become friends. A simple hug and a few colors announce the sign of forgetting the past and welcoming new relationships. There are a host of usual delicacies that are deeply savored during the Holi festival, making the occasion even sweeter. Some of the most popular ones are Puran Poli, Gujia, Papri, Dahi Bhalle, Malpua, Kanji Ke Vade, Bhang Ke Vade, Bhang ke Pakore, Meetha Poodas, Bread Dahi Vade, Khasta Kachodi, Barfi, Sweet Rice, Thandais, Bhang, Bhang Drinks flavored, Hot Buttered Bhang, Sweet Kachoris, among others. The presence of different customs results in the presence of different types of recipes and dishes. No matter how many colors and clothes might attract you, at some point anything that looks interesting would surely be a good food item. During festivals, even health plans have a field day. People want to enjoy and good food reinforces the happiness already present. Some information about ten of the popular Holi food items have been mentioned below1. Bhang is the most special drink of Holi. Sadhus and Sufis used Bhang to enhance their meditation skills and achieve transcendental states. Bhang or cannabis is also commonly used among Sufis as an aid to sacred ecstasy. Bhang is strictly illegal in all countries where cannabis is prohibited as it is an essential constituent of the recipe. Men are found rigorously mixing bhang in the middle of the prepared paper during Holi. Kanji consists of mustard seed powder, salt, turmeric powder and red chili powder, all diluted in water. Moong daaal vadas are soaked in this tangy water. In about 4 days, the water becomes acidic and that is when it is called Kanji. Vegetables of your choice can also be dipped in kanji.10. Malpua is a very tasty and high-calorie sweet dish. This is common in Bengal and Maharashtra. Boil the milk until it reduces its quantity by half. Roast the rava until light brown. Add to the milk with the Maida. Make sure that the maida does not form lumps. The consistency should be smooth. Heat the ghee. Take the paste in a glass. Pour in circular motions into the ghee to form a small cake. Turnover. Be careful that it does not become crispy and hard. Prepare a sugar syrup of consistency 1 thread. Dip the malpua in the syrup and place on a plate.