Holi 2026 is at the doorstep, and it is time to get the party started. The festival of colours is incomplete without special foods in keeping with the theme. However, the fitness enthusiasts among us who count their calories often have to stop themselves from indulging in this particular part of the festivities.
Vanshika Khurana’s healthy Holi recipes will help keep calorie count low during the festivities. (@fit.khurana/Instagram)
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To present a solution to this particular problem, fitness influencer Vanshika Khurana took to Instagram on March 2 and shared three recipes, one drink, one savoury, and one sweet, that are healthily indulgent and in keeping with the theme.
Protein thandai
It is difficult to imagine Holi without a glass of thandai in hand. Vanshika’s take on the classic festive drink is loaded with 18.5 grams of protein per serving, and just 221 calories.
Ingredients (serves 2):Almonds – 6Cashews – 5Roasted makhana – 15 to 20Poppy seeds – 2 tspFennel seeds – 1 tspBlack peppercorns – 4 pcsGreen cardamom – 4 podsCinnamon stick – 1Saffron – 3 to 4 strandsAnjeer – 1/2 (depending on taste)Toned milk – 250 mlWarm water – 3 tbspProtein (vanilla) – 1 scoop (Vanshika used Oziva Plant Protein)Method of preparation:Soak the roasted makhanas in water for a few minutesInfuse the saffron in a little milkBlend the soaked makhanas with the saffron-infused milk, nuts, spices, vanilla protein powder and milkServe chilledLow-calorie dahi bhalla
The dahi bhalla recipe has 15 grams of protein and only 220 calories, making it a savoury indulgence at the party.
Ingredients (serves 2):180 g Greek yoghurt50 to 60 ml water¼ tsp red chilli powder½ tsp aamchur¼ tsp black salt½ tsp jeera powder1 tsp chaat masala2 tsp monkfruit extract30 g makhanaBoiling hot waterToppings:1 tbsp green chutney1 tbsp imli chutney1 tbsp pomegranate seedsExtra pinch chaat masala + red chilli powderSev (optional)Method of preparation:In a bowl, combine 180g Greek yoghurt, water, red chilli powder, aamchur, black salt, jeera powder, chaat masala, and monkfruit extract. Mix well until smooth and slightly thinner than raita.Roast 30 g makhana on medium flame until crispy. Immediately dip the hot makhana into boiling water and soak for four to five minutes until soft on all sides.Add softened makhana to the yoghurt mixture and let it soak for 20 to 30 minutes.Top with green chutney, imli chutney, pomegranate seeds, extra red chilli powder, sev and chaat masala.Mini-paan kulfis
According to Vanshika, each mini-paan kulfi has only 45 calories, and is therefore the perfect sweet to bite into without derailing the diet.
Ingredients:Makhanas – 30 gmMelon seeds – 10 gmCardamom pods – 2Cashews – 10Rolled oats – 15gmLow-fat milk – 300mlPaan leaves (medium) – 4Gulkand – 20gmProtein (vanilla) – 1 scoop (Vanshika used Oziva Plant Protein)Chopped almonds – 10gmMethod of preparation:Soak the makhanas, spices, seeds, nuts and oats in milkBlend the soaked mixture with paan leaves, gulkand and a scoop of vanilla protein powderPut the chopped almonds into the ice cream trayPour the kulfi mixture on topRefrigerate overnight, serve chilled
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