The Holi is one of the much awaited festival in India. Holi is a colorful and tasteful festival in every house. Indian festive especially Holi makes you loaded with extra calories.

Though nobody will think about diet when it comes in between the festive season. So me as a Nutritionist, always declares these much awaited festive as a cheat day but with the healthy recipes that can be made and help one to enjoy the taste of the Gujiya to halwa to thandai. Here are the healthy snacks along with the healthy recipes where one has to switch of their preparation method. For eg., instead of fried Gujiya one can make baked Gujiya.

Here are some  healthy Holi snacks that will make the festive season healthy and include these snacks as a healthy eating so that the cheat day becomes somewhat healthy.

1] Baked Gujiya : It is easier to make delicious, crispy and sweet layered Gujiya by baking instead of frying.


For the Gujiya pastry:

  • 1 cup whole wheat flour (atta) + 1 cup all-purpose flour (maida) OR 2 cups of all-gujiya-recipepurpose flour OR 2 cups of whole wheat flour
  • ¼ teaspoon salt
  • ⅓ to ½ cup water or as required
  • 2 tablespoon ghee 

    For the Khoya stuffing:

  • 200 grams Khoya (Mawa or dried evaporated milk solids)
  • ½ tablespoon ghee
  • ⅓ cup chopped dry fruits – 10 cashews (kaju), 10 almonds (badam), 10 pistachios (pista), ½ tablespoon raisins
  • ⅓ cup powdered brown sugar or as required
  • ½ teaspoon cardamom powder (choti elaichi powder)


    Preparing the Gujiya pastry:

  • Take the all-purpose flour, whole wheat flour and salt in a bowl.
  • Heat ghee in a small pan or bowl.
  • Pour the ghee on the flours.
  • Add water in parts and begin to knead.
  • Knead the dough till firm.
  • Cover the dough with a moist cloth and keep aside for 30 minutes. 

    Preparing the Gujiya stuffing:

  • Crumble and grate the Khoya/Mawa
  • Chop the dry fruits and keep aside.
  • Melt ½ tbsp ghee in a pan on a low flame.
  • Add the crumbled or grated Khoya.
  • Stir the Khoya continuously on a low heat.
  • Cook the Khoya, till it begins to gather around itself and then let the Khoya stuffing cool down completely.
  • Then add powdered brown sugar, chop dry fruits and cardamom powder.
  • Mix everything well and keep the stuffing aside. 

    Assembling & preparing Gujiyas:

  • Divide the dough into small equal parts and roll each in one shape.
  • Place about 1 tbsp or 1.5 tbsp of the Khoya filling on one side of the circle. Don’t add too much of stuffing as then it’s difficult to shape them and the Gujiya may break in the oil.
  • Carefully, bring together both the edges and join. Gently press the edges.
  • Prepare Gujiyas and arrange them on a plate or tray. Cover the Guijyas with a moist napkin so that the dough does not dry out. 

    Baking method for Gujiya:

  • Preheat the oven to 200 degrees Celsius. Brush oil or melted ghee n the Gujiya evenly all over.
  • Place them in a baking tray.
  • Bake the Gujiya for 20 to 30 minutes at 200 degrees Celsius, till they are golden. Place them on a wire rack for cooling. Once cooled, store the baked Gujiyas in an airtight jar or box. 

    Recipe Notes: If you use all-purpose flour, then you will need less water for kneading. If you use whole wheat flour for kneading, then you will need more water. If the dough appears dry, then add more water and if the dough becomes sticky, then add more flour.

    2] Fruit Platter/Kebab: The most healthy and colorful and the easiest snack in Holi.


  • 7 raspberriesbca8009737182a829800d1ed6e56e37d
  • 7 strawberries
  • 7 tangerine segments
  • 7 cubes peeled mango
  • 7 peeled pineapple chunks
  • 7 peeled kiwi fruit chunks
  • 7 green grapes chunks
  • 7 red grapes
  • 14 blueberries 


  • Take 7 wooden skewers and thread the following fruit onto each – 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green and 1 red grape, and finish off with 2 blueberries.
  • Arrange in a rainbow shape and let everyone help them. 


    3] Baked Apple Gujiya : Gujiya is one of the traditional Holi sweet and is prepared in millions of households in India. The fillings can be chosen as per the taste and can be made healthy with stuffing like apple, moong dal, besan, etc. Along with whole wheat flour and stuffing makes it nutrition without adding extra unhealthy calories.


  • 150 gms whole wheat flourapple gujiya baked
  • 15 gms semolina
  • Salt to taste
  • 1 tbsp Saffola oil
  • 1 cup milk
  • 2 chopped apple
  • 1 tsp jaggery
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp pepper powder
  • 1 tbsp chopped walnuts
  • 2 tsp desiccated coconut
  • 2 tsp honey
  • 1 tbsp chopped pistachios 


  • In a mixing bowl add flour, rava, salt, oil, milk and make a dough. Heat oil in a pan.
  • Add apples, jaggery, cinnamon powder, cardamom powder, pepper powder, salt, walnuts and cook for 2 mins.
  • Add coconut to this and mix well.
  • Make thin round discs of the dough, add the stuffing and seal the gujiya.
  • Dust the baking tray with flour and place the gujiyas over it.
  • Bake the gujiyas at 180 degrees for 15 mins.
  • Add pistachios to the honey.
  • Glaze the gujiyas with the honey dip.
  • Baked Apple Gujiyas are ready.


4] Brown Bread Dahi Vada : Without compromising on taste, brown bread/multigrain bread dahi vada is a healthy way to alter the traditional fried urad dal vada. High in minerals, iron and calcium, brown bread vada can be prepared in just ten minutes. Top it with tamarind chutney and green chutney and you are all set to eat the nutritional vada.


  • 2 Brown bread slices  bread dahi vada
  • 1 Cup Yogurt
  • ½ tsp  Black salt (kala namak)  for sprinkling
  • 1 tsp  Red chilli powder for sprinkling
  • 1 tsp Cumin powder
  • Salt to taste
  • ½ cup  Buttermilk  as required
  • Brown sugar to taste
  • Green chutney as required
  • Sweet chutney as required
  • Fresh pomegranate pearls as required


  • Trim off the edges of bread slices, break and transfer them into a bowl. Add black salt, chilli powder, cumin powder, salt, ½ cup buttermilk and mash well.
  • Divide the prepared mixture into equal portions, shape into balls and lightly flatten. These are vadas.
  • Pour some buttermilk in individual serving platter and place the prepared vadas.
  • Combine yogurt and sugar in another bowl and whisk well till sugar melts. Pour some yogurt mixture on top of vadas.
  • Put some green chutney and sweet chutney on top of it. Sprinkle some chilli powder and black salt on top and put some pomegranate pearls.
  • Serve immediately.

5] Moong Dal Halwa :  A classic recipe and is considered to be auspicious and healthy when it comes to health during festive season.


For cooking moong lentils:

  • ½ cup moong dal
  • 1 cup water to be added in the pan containing moong dalmoong dal kheer
  • 1.5 cups water to be added in pressure cooker

Other ingredients:

  • ½ cup thin coconut milk
  • ¾ cup jaggery powder
  • 1 cup thick coconut milk, 250 ml
  • 1 tablespoons coconut oil
  • ½ teaspoon cardamom powder
  • 12 to 15 almonds,makhana
  • 1 tablespoons raisins


  • Rinse 1/2 cup moong dal a couple of times. Take the moong dal and 1 cup water in a small pan. Place this pan in a pressure cooker. Add 1.5 cups water in the pressure cooker. Pressure cook moong dal for 5 to 6 whistles on medium flame
  • Pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai.
  • Mash the moong dal with a spoon.
  • Add 1/2 cup thin coconut milk or water and mix well.
  • Add 3/4 cup jaggery powder.
  • Keep the pan or kadai on stove top and on a low flame heat this mixture.
  • Keep on stirring so that the jaggery dissolves.
  • Once all the jaggery dissolves, then add 1 cup thick coconut milk.
  • Mix very well and just gently heat through for a minute or two.
  • Add the chopped almonds, makhana, raisins and the cardamom powder into the bowl and mix very well and serve moong dal payasam hot or warm. Refrigerate the payasam as soon as it comes to room temperature.

Recipe Notes:  Instead of coconut milk you can use milk also. When you add milk then it should be at room temperature and simmer for just 1-2 minutes only. Otherwise it can curdle.

6] Low-Cal Thandai: Holi is incomplete without its staple, Thandai. A glass full of lip-smacking delicacy down your throat can not be altered by any other drink. This year just make it with low fat milk and add honey as the sugar substitute and enjoy the guilt-free drink.


  • 1 cup low-fat milkt
  • 1  & ½ liter water
  • 1 tbsp brown sugar/stevia
  • 1 tbsp. almonds (badam)
  • 1 tbsp. melon seeds (kalonji)
  • 2  tsp. poppy seeds (khus-khus)
  • 1 tsp. whole peppercorns (sabut kali-mirch)
  • 2 tsp. aniseed (saunf)
  • 1/2 tsp. cardamom powder (elaichi)
  • 1 tbsp gulkand or rose petals (optional)


  • Wash and clean all dry ingredients except sugar and cardamom.
  • Soak sugar in water.
  • Soak the remaining ingredients in two cups of water. Keep aside.
  • Keep all soaked ingredients for a minimum of two hours.
  • Grind all soaked ingredients except sugar to a fine paste. Add the remaining water to the paste.
  • Strain the mixture through a muslin cloth or a very fine strainer.
  • Now add milk, sugar-water and rosewater to the extracted liquid.
  • If using cardamom powder mix it in with the milk.
  • Mix well and serve chilled.

7] Lauki Halwa : Lauki or bottle gourd is 98% water and lauki juice is good for treating urinary disorders. Make a healthy Holi treat by having lauki kheer that is high in fiber and do not compromise on health and fitness and taste this festival season. Add rose petals, dry fruits of your choice.


  • 1-2 cups grated lauki (bottle gourd or dudhi)lauki-halwa-recipe
  • 200 ml milk, which has been already boiled before
  • 1 tablespoon brown sugar
  • ½  tablespoon ghee (clarified butter)
  • 2-3 green cardamoms – powdered or crushed (chotti elaichi or hari elaichi)
  • ½ cup chopped almonds (badam)


  • In a kadai combine milk and grated lauki or bottle gourd.
  • Bring the whole mixture to a boil and then lower the flame.
  • Simmer the mixture on a low flame and keep on stirring in between.
  • The bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
  • When the milk has 75% reduced, add crushed cardamom, chopped almonds and cashew nuts to the mixture.
  • Add ghee when the all the milk has evaporated.
  • Mix the ghee with the rest of the mixture and cook for a minute
  • Lastly add the sugar and mix it with the halwa.
  • The sugar will melt and the halwa becomes a little liquidy.
  • Cook the lauki halwa for a few minutes. Do keep on stirring the lauki halwa.
  • Serve lauki halwa hot or you can also serve the lauki halwa cold.


Wishing you a safe and healthy Holi, let’s include these healthy snacks to make the Holi celebration enjoyable and healthy. But do keep an eye on the portion  size and eat slowly so that you don’t over-eat.