Holi is the festival of colour, joy, and irresistible treats. But the same sweets and fried snacks that make celebrations memorable can also leave you feeling heavy, sluggish, and overindulgent. In 2026, festive eating is evolving; people want traditional flavours with modern wellness. That’s exactly where guilt-free Holi recipes come in.
This curated guide brings you ten Holi dishes redesigned for health without compromising taste. Each recipe keeps the authentic festive essence intact while reducing sugar, oil, and refined flour. You’ll discover nutrient-dense ingredients like ragi, oats, jaggery, makhana, lentils, and nuts, all balanced to support energy and digestion during celebrations.
Every recipe below includes precise ingredient quantities for four servings and clear preparation guidance. Whether you’re hosting a Holi party, preparing prasad, or simply enjoying seasonal treats, these recipes ensure celebration without regret.
Baked Gujiya with Dry Fruits and Jaggery
Gujiya is synonymous with Holi. Traditionally deep-fried and soaked in sugar syrup, it can be heavy and calorie-dense. This baked version retains the festive aroma of cardamom, coconut, and nuts while replacing refined sugar with mineral-rich jaggery and eliminating deep frying. The result is crisp, aromatic, and far lighter.
Ingredients (4 servings, ~12 gujiyas)
- 1½ cups whole wheat flour
- 2 tbsp semolina (sooji)
- 3 tbsp cold ghee
- ⅓ cup grated jaggery
- ¼ cup grated dry coconut
- 3 tbsp chopped almonds
- 3 tbsp chopped cashews
- 2 tbsp raisins
- ½ tsp cardamom powder
- 3–4 tbsp warm milk (for filling binding)
- 1–2 tbsp milk (for sealing)
In a mixing bowl, combine whole wheat flour and semolina, then rub cold ghee into the flour until it resembles breadcrumbs. Add water gradually and knead into a firm dough. Rest for fifteen minutes so the gluten relaxes, which helps rolling without cracks.
Prepare filling by mixing grated jaggery, coconut, nuts, raisins, and cardamom. Sprinkle warm milk to lightly bind mixture so it holds shape when pressed.
Roll small discs from rested dough. Place filling in the centre, fold into half-moon shapes, and seal edges with milk. Crimp edges decoratively or press with a fork.
Arrange gujiyas on parchment-lined tray, brush lightly with ghee or milk for golden colour, and bake at 180°C for 20–25 minutes until crisp and lightly browned. Cool slightly before serving to allow the jaggery filling to set.
Ragi Banana Malpua (Low-Oil)
Malpua is a festive indulgence, but refined flour batter and deep frying make it heavy. This ragi-based version adds fibre, calcium, and slow-release carbohydrates. Banana naturally sweetens batter, reducing sugar requirement while keeping texture soft and aromatic.
Ingredients (4 servings, ~10 small malpuas)
- ¾ cup ragi flour
- ¼ cup whole wheat flour
- 1 ripe banana (mashed)
- 2 tbsp powdered jaggery
- ½ tsp fennel seeds
- ¼ tsp cardamom powder
- 1 cup milk
- 1 tsp ghee per malpua (for shallow cooking)
In a bowl, whisk ragi flour and wheat flour with milk to form a smooth batter without lumps. Add mashed banana, jaggery, fennel, and cardamom. Batter should be slightly thick yet pourable, similar to pancake batter. Rest for ten minutes to hydrate ragi.
Heat a flat pan and lightly grease it with ghee. Pour a small ladleful of batter and spread gently into mini discs. Cook on medium-low heat until edges crisp and centre sets, then flip and cook the second side. Avoid high heat to prevent burning due to jaggery.
Serve warm as is or drizzle with thin jaggery syrup if desired. Texture remains soft inside with lightly crisp edges.
Baked Methi Mathri (Whole Wheat)
Mathri is a savoury Holi snack usually deep-fried in refined flour dough. This baked methi mathri version uses whole wheat flour and aromatic fenugreek leaves, delivering fibre and digestive benefits. Crispness comes from slow baking rather than frying.
Ingredients (4 servings, ~25 small mathris)
- 2 cups whole wheat flour
- ½ cup finely chopped fresh methi leaves
- 3 tbsp semolina
- 3 tbsp ghee or cold-pressed oil
- ½ tsp carom seeds (ajwain)
- ½ tsp salt
- ½ tsp black pepper powder
- ½ cup water (approx.)
Mix wheat flour, semolina, salt, pepper, and ajwain. Rub ghee into flour until crumbly. Add chopped methi and mix thoroughly so leaves distribute evenly. Gradually add water to form stiff dough. Rest for ten minutes.
Roll dough to medium thickness and cut small discs. Prick with a fork to prevent puffing. Place on a tray and bake at 180°C for 25–30 minutes, flipping halfway for even crisping. Cool fully before storing; crispness develops on cooling.
Protein-Packed Thandai (No Refined Sugar)
Thandai is an iconic Holi beverage, but often heavy with sugar and full-fat milk. This version replaces sugar with dates and uses almond milk plus seeds for protein and healthy fats. It delivers cooling spices and festive flavour without heaviness.
Ingredients (4 glasses)
- 3 cups unsweetened almond milk
- 10 soaked almonds
- 1 tbsp melon seeds
- 1 tbsp pumpkin seeds
- 4–5 soaked dates
- ½ tsp fennel seeds
- 4 black peppercorns
- 3 green cardamom pods
- 6–8 rose petals (dried or fresh)
- Few saffron strands
Blend soaked almonds, seeds, dates, fennel, pepper, cardamom, and rose with a small amount of almond milk into a smooth paste. Add the remaining milk and blend again. Chill for one hour so flavours infuse.
Serve cold with saffron garnish. Texture is creamy and naturally sweet without refined sugar spikes.
Chatpata Chana Chaat
Chana chaat is a festive street-style snack that can be extremely healthy. Chickpeas provide plant protein and fibre, while fresh vegetables and spices boost digestion. It balances Holi sweets with tangy freshness.
Ingredients (4 servings)
- 2 cups boiled black chickpeas
- 1 medium onion (finely chopped)
- 1 large tomato (chopped)
- 1 small cucumber (chopped)
- 2 tbsp chopped coriander leaves
- 1 tbsp lemon juice
- ½ tsp roasted cumin powder
- ½ tsp chaat masala
- Salt to taste
In a large bowl, combine boiled chickpeas with onion, tomato, cucumber, and coriander. Sprinkle cumin powder, chaat masala, and salt. Drizzle lemon juice and toss gently.
Serve immediately to retain crunch. It’s protein-rich, refreshing, and ideal between festive meals.
Baked Sweet Potato Chips
Sweet potato chips offer natural sweetness, fibre, and vitamin A. Baking instead of frying keeps them light while maintaining crisp edges and caramelised flavour, perfect festive snacking alternative.
Ingredients (4 servings)
- 2 large sweet potatoes
- 1½ tbsp olive oil
- ½ tsp paprika or red chili powder
- ½ tsp salt
- ¼ tsp black pepper
Slice sweet potatoes into thin rounds using a sharp knife or slicer. Toss slices with olive oil, salt, pepper, and paprika until evenly coated. Arrange in a single layer on a baking tray.
Bake at 180°C for 15 minutes, flip slices, and bake another 10–15 minutes until edges are crisp. Chips continue crisping slightly after cooling.
Oats and Nuts Laddoos
Traditional laddoos rely heavily on sugar syrup and ghee. This version uses oats, nuts, and jaggery, delivering fibre, healthy fats, and minerals while maintaining festive richness.
Ingredients (4 servings, ~12 laddoos)
- 1 cup rolled oats
- ¼ cup chopped almonds
- ¼ cup chopped cashews
- 2 tbsp sesame seeds
- ⅓ cup grated jaggery
- 3 tbsp ghee
- ¼ tsp cardamom powder
Dry roast oats until aromatic and lightly golden, then grind coarsely. Roast nuts and sesame lightly. Melt ghee in a pan and add jaggery, stirring on low heat until melted and slightly sticky.
Mix oats, nuts, sesame, and cardamom into the jaggery mixture. While warm, shape into laddoos. They firm up on cooling while staying soft inside.
Moong Dal Chilla with Yogurt Dip
Moong dal chilla is a protein-rich savoury pancake ideal for balancing festive sweets. It’s light, filling, and easy to digest, perfect Holi brunch or snack.
Ingredients (4 servings, ~8 chillas)
- 1 cup split yellow moong dal (soaked 4 hrs)
- 1 green chili
- 1 inch ginger
- Salt to taste
- ½ tsp cumin seeds
- 1 tbsp chopped coriander
- 1 tsp oil per chilla
Grind soaked moong dal with chilli and ginger into a smooth batter. Mix salt, cumin, and coriander. Batter should be pourable but not thin.
Heat the pan, spread a ladleful of batter into a thin circle, drizzle oil, and cook until the edges are crisp. Flip and cook the second side. Serve with yoghurt dip or mint chutney.
Lauki Ka Halwa (Low-Ghee)
Bottle gourd halwa is lighter than carrot halwa and can be made even healthier with minimal ghee and natural sweeteners. It’s moist, fragrant, and festive without heaviness.
Ingredients (4 servings)
- 3 cups grated lauki (bottle gourd)
- 1½ cups milk
- 3 tbsp grated jaggery
- 1½ tbsp ghee
- ¼ tsp cardamom powder
- 2 tbsp chopped nuts
Squeeze excess water from grated lauki. Cook in a pan until the moisture evaporates. Add milk and simmer until reduced and absorbed. Stir occasionally to prevent sticking.
Add jaggery and cook on low heat until blended. Stir in ghee and cardamom. Garnish with nuts and cook until glossy and halwa-like. Serve warm.
Roasted Makhana Masala Mix
Makhana is naturally low-calorie yet crunchy, making it an ideal festive snack. Roasting instead of frying keeps it light while spices add addictive flavour.
Ingredients (4 servings)
- 4 cups makhana (foxnuts)
- 1½ tbsp ghee
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp chaat masala
- Salt to taste
Heat ghee in a wide pan and add makhana. Roast on low heat, stirring continuously until crisp. Add turmeric, chilli, salt, and chaat masala. Toss until evenly coated.
Cool completely before storing. Texture remains crunchy for days.
Healthy Holi Eating Tips 2026
Festivals are about joy, not restriction. Smart cooking techniques can transform traditional indulgence into nourishing celebration foods. Baking and air-frying dramatically reduce oil while preserving crisp textures. Natural sweeteners like jaggery, dates, and honey provide minerals and slower sugar release compared to refined sugar.
Whole grains such as wheat, oats, and ragi improve fibre intake and satiety, preventing overeating during festivities. Protein-rich ingredients like lentils, nuts, and seeds stabilise energy levels through long celebration days. Hydration also matters; herbal thandai, buttermilk, and infused water help digestion and counteract festive heaviness.
When sweets, snacks, and beverages are balanced with nutrients, Holi becomes a celebration of both tradition and wellness.
Also Read: When Is Holi 2026? Holika Dahan Date, Time and Significance
