Celebrate the spirit of festival of colours with these healthy Holi recipes

As we bid goodbye to winters, we welcome the festival of colours and food with a broad smile. After all, it’s Holi and what’s not to love about this vibrant festival? Mouth-watering Gujiyas, Chilled Thandayi and the colours flying in the air amplifies the festive vibes and fills our souls with happiness. In India, any festival is incomplete without some sugary delights that satisfy the sweet tooth. However, while these delicacies tantalize the taste buds, they can damage your health. Also Read – Bring down your risk of COVID-19 infection by 12 per cent with just an extra hour of sleep every night

After being hit by the Covid wave, people have become more conscious about their health and are now focusing more on healthy alternatives. Keeping your health in mind and the spirit of Holi alive, we have for you some delicious recipes that will satisfy your sweet tooth without causing a dent in your fitness regime. Also Read – Skin friendly 24-hour hand sanitizer to fight the COVID-19 pandemic: Even kids can use it safely

Give A Healthy Twist To Your Holi Recipes

Celebrate the spirit of Holi the healthy way with these two recipes by Chef Sanjeev Kapoor. Also Read – Ban the sale of loose cigarettes: 87% tobacco users not in favour of this proposal

Khus Khus Kheer

Preparation Time: 8-10 hours

Cooking Time: 25- 30 minutes


  • ½ cup poppy seeds (khus khus), soaked overnight and drained
  • 2 tbsps + 2 cups milk
  • 4 tablespoons rice, soaked
  • A large pinch of saffron
  • 3 low-calorie sweeteners drop
  • A pinch of green cardamom powder
  • Blanched and sliced almonds for garnishing
  • Blanched and sliced pistachios for garnishing


  1. Grind poppy seeds with three tbsps rice and two tbsps milk into a smooth paste.
  2. Heat two cups of milk in a deep non-stick pan, add remaining rice and saffron, mix and bring to a boil.
  3. Add ground paste, mix well and cook, stirring continuously, for four-five minutes.
  4. Add low-calorie sweeteners drops, mix well and cook till it thickens and rice and poppy seeds are fully cooked.
  5. Add cardamom powder and mix well and simmer for two-three minutes.
  6. Serve hot garnished with almond and pistachio slices.

Malai Peda

Preparation Time: 10-15 minutes

Cooking Time: 35-40 minutes


  • 1-litre whole milk
  • A few saffron threads
  • 4 teaspoons milk
  • 8 tablespoons low-calorie sweeteners
  • 2 pinches of citric acid
  • 1 teaspoon cornflour
  • ¼ teaspoon green cardamom powder
  • 4-5 almonds, chopped
  • 7-8 pistachios, chopped


  1. Bring the milk to a boil in a deep non-stick pan. Cook, stirring continuously, for about twenty minutes, till it reduces to half its original volume.
  2. Soak the saffron in two teaspoons of warm milk and add to the boiling milk.
  3. Add the low-calorie sweeteners and continue to cook for four to five minutes.
  4. Mix the citric acid in one tablespoon of water and add gradually to the boiling milk. Cook till the milk curdles slightly.
  5. Mix the cornflour with the remaining two teaspoons of milk and add to the pan. Cook, stirring continuously, for about forty-five minutes till the mixture thickens and resembles khoya.
  6. Add the cardamom powder and mix well.
  7. Remove from heat and set aside to cool. Divide into sixteen equal portions and shape into round balls. Decorate with almonds and pistachios and serve.

Published : March 26, 2021 12:07 pm

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