Have fun the spirit of competition of colors with these wholesome Holi recipes


As we say goodbye to winter, we greet the festival of color and food with big smiles. After all, it’s Holi and what can’t you love about this vibrant festival? Delicious Gujiyas, chilled Thandayi and the colors flying in the air reinforce the festive mood and fill our souls with happiness. In India, any festival is incomplete without some sugary delicacies to satisfy the sweet tooth. Although these delicacies pamper the taste buds, they can be harmful to your health. Also Read – Holi Recipes: Celebrate the Festival with These Healthier Versions of Traditional Indian Desserts

After being hit by the Covid wave, people have become more health conscious and are now focusing more on healthy alternatives. Keeping your health and the spirit of Holi in mind, we have some delicious recipes for you that will satisfy your sweet tooth without compromising your fitness. Also Read – Holi Snacks: Expert-Backed Tips To Keep Them Healthy

Give your Holi recipes a healthy twist

Celebrate the spirit of Holi the healthy way with these two recipes from Chef Sanjeev Kapoor. Also read – Prime Minister Narendra Modi is open to experimentation with food, not a picky eater: Chef Sanjeev Kapoor

Khus khus kheer

Preparation time: 8-10 hours

Cooking time: 25-30 minutes


  • ½ cup of poppy seeds (Khus Khus), soaked overnight and drained
  • 2 tablespoons + 2 cups of milk
  • 4 tablespoons of rice, soaked
  • A big pinch of saffron
  • 3 low calorie sweeteners covered
  • A pinch of green cardamom powder
  • Blanched and sliced ​​almonds for garnish
  • Blanched and sliced ​​pistachios for garnish


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

Malai Peda

Preparation time: 10-15 minutes

Cooking time: 35-40 minutes


  • 1 liter of whole milk
  • A few threads of saffron
  • 4 teaspoons of milk
  • 8 tablespoons of low-calorie sweeteners
  • 2 pinches of citric acid
  • 1 teaspoon corn flour
  • ¼ teaspoon of 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 for about twenty minutes, stirring constantly, until the original volume has halved.
  2. Soak the saffron in two teaspoons of warm milk and add to the boiling milk.
  3. Add the low-calorie sweeteners and continue cooking for four to five minutes.
  4. Mix the citric acid in a tablespoon of water and gradually add it to the boiling milk. Cook until the milk curdles slightly.
  5. Mix the corn flour with the remaining two teaspoons of milk and add to the pan. Cook, stirring constantly, for about forty-five minutes, until 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 | Updated: March 26, 2021, 12:37 p.m.