Chef Nitin Pal Singh, Co-Founder Cook And Bake Academy, Founder NPS Hospitality Services, shares recipes that people with diabetes can enjoy this Holi.

1. Whole Wheat Nutty Cake

Ingredients

190 gm yogurt

1 gm baking soda

120 gm whole wheat flour

2 gm baking powder

100 gm jaggery

80 gm vegetable oil

1/2 tsp vanilla essence

40 gm milk

30 gm chopped almonds

Method

• Grease a 6-inch circular pan with oil and line it with parchment paper.
• Sieve whole wheat flour and baking powder together in another bowl and set it aside.
• For the wet ingredients, combine yoghurt, jaggery and vegetable oil and whisk till everything is well combined.
• Add in vanilla and milk and mix.
• Combine the dry ingredients with the wet ingredients and bring the batter together.
• Transfer batter in the prepared baking pan and sprinkle chopped almonds all over the top.
• Bake at 180 degree celsius in a pre-heated oven for 30 – 35 minutes or until the skewer comes out clean.
• Allow it to cool and cut into slices and serve.

2. Baked Gujiya

Ingredients

2 cups whole wheat flour

¼ cup ghee

1 cup desiccated coconut

½ cup cashews chopped

1/4 cup pistachios chopped

¼ cup raisins

1 tsp saffron strands

2 tsp cardamom powder

1½ cup jaggery powder

¼ tsp salt

2-3 tbsp milk

For garnishing

1 tbsp pistachios chopped

Instructions

• To make the dough, mix the flour with the ghee and salt. Add lukewarm water gradually so as to form a soft dough. Cover it and keep it aside.
• In the meantime, add ghee in a pan and roast the desiccated coconut along with the nuts , raisins for 2-3 minutes, on medium flame. Keep it aside to cool down.
• Add it in a bowl and mix in ½ cup jaggery powder, saffron and cardamom powder. Combine well.
• Come back to the dough and roll in circular shape and line them into gujiya mould.
• Put your filling and seal gujiya properly, cut out the extra dough.
• Carefully open the mould, ease the gujiya out of it, line them on a baking tray and brush with milk.
• Bake in a preheated oven, at 200 degrees C, for 15 to 20 minutes.
• Remove, garnish your healthy and baked gujiya, with the sliced pistachios and serve. Enjoy!

3. Baked cups with spicy Bhel

Ingredients

Wonton sheets – 6 pcs

Chopped tomato – 1 pc

Chopped onion – 1 pc

Chopped coriander – 15 gm

Chopped green chili – 2 pc

Pomegranate seeds – 15 gm

Lemon – 1 no

Bhujia – 15 gm

Roasted peanuts – 15gm

Chat masala – 5gm

Red chili powder – 2 gm

Salt – To taste

Coriander Sprig – 5 gm

Procedure

• Take wonton sheets and line them in a greased tart moulds.
• Bake it in a preheated oven at 160 ◦C for about 10 minutes.
• Now make filling – Add all chopped ingredients (tomato, onion, coriander, green chili) and mix in the bowl. Add spices, lemon juice and mix.
• Add Pomegranate on top.
• Decorate with bhujiya, coriander sprig and peanuts.

4. Holi Truffle

Ingredients

1 cup almonds

⅓ cup desiccated coconut

10 – 14 medjool seedless dates

⅓ cup almond butter

Coating Ingredients

crushed pistachio as needed

crushed almonds as needed

Dry Strawberries crushed as needed

Procedure

• Slightly toast the almonds and desiccated coconut. Let them cool before grinding.
• Add dates, almonds and coconut in the food processor. Pulse it few times till the almonds break down.
• Add the almond butter and blend again till the whole mixture comes together.
• Roll the mixture in to small dumplings.

For coating

Coat the balls in desired flavour- crushed almonds/ pistachio/ dry strawberry.

5. Whole wheat Eggless Chocolate & Orange Cake

Ingredients

90 g whole wheat flour

10 g cornflour

30 g unsweetened cocoa powder

1/4tsp instant coffee powder

1/2tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

110 g brown sugar

60 ml sunflower oil

125 ml warm milk

12.5 ml yoghurt

1 tsp white vinegar

* 1/2 tsp vanilla extract

* 1 tsp orange zest

* 40 g freshly squeezed orange juice

Topping

Dark Chocolate – 75g

Dairy Cream – 50g

Orange slices – 2 no.

Method

• Grease and line the loaf pan with oil and baking paper. Preheat your oven to 180◦C.
• Add all the dry ingredients i.e., flour, baking powder, baking soda, cocoa powder, instant coffee and salt in a bowl.
• In a small bowl, warm up the milk.
• Add the sugar and yoghurt into this and stir until the sugar is dissolved.
• Now add the vinegar, vanilla, orange zest, orange juice and oil. Stir until combined.
• Sift the dry ingredients into the wet ingredients.
• Pour this mixture into the prepared cake pan and bake it in a preheated oven at 180◦C for 30 – 35 minutes
• Let the cake cool down completely inside the pan on a wire rack before removing.
• Make ganache – melt chocolate and cream together and pour on cake.
• Coat orange slices in sugar and bake at 100 degree for about 20 minutes.
• Decorate cake orange slices on top.