The Indian festival of “HOLI” is all about eating good food and playing with bright colors. Holi is a spring festival. It is also known as the festival of LOVE, festival of Happiness A Holi without sweet is incomplete When it comes to food coloring, I’ll happily take the natural route whenever possible. There are so many beautiful hues in food, so why not use them? Sources for natural colorings can be found all over the place, and many may already be in your pantry or fridge. This colourful plate is my way to celebrate Holi.
Creamy, delicious & thick pudding made with tapioca pearls, milk, sweetener & cardamoms. Sabudana is the hindi name for tapioca pearls & KHEER refers to an Indian pudding. Sabudana is often used in Indian cooking to make various dishes like porridge, kheer, khichdi & vada.
Yellow – Mango Custard
Red – Beetroot Roohafza
Purple – Blueberry
Green – Zucchini
White – With Cardamon
Sabudana – 2 cups
Milk – 2 litres
Yellow – Mango Custard (2 tbsp of vanilla custard powder, 1/2 cup + 2 tbsp of milk, One big mango , 1/4 cup of sugar)
Rose Flavoured Sweet – Beetroot Roohafza (One small beetroot, 1/4 cup of sugar, 1 tbsp of Roohafza)
Green Pista Zucchini Sweet ( 1/4 cup of grated zucchini, 1/4 cup of sugar, 1/4 cup of milk, 1/4 cup of chopped pistachios, 1/4 tsp of fennel powder)
Black Currant Blueberry ( 1/2 cup fresh blueberries, 1/3 cup sugar, 1/4 cup milk)
Vanilla Cardamom Kheer (1/4 cup milk, sugar as per taste, cardamom powder – 1/4 tsp)
For Sago Kheer :
- Wash sabudana thrice and soak with 4 cups of water (overnight). Drain almost extra water, and keep covered for 1 hour or until sabudana is soft.
- Add 1 & 1/2 litre milk in a large pan and let it boil.
- Cook for 15 minutes on low flame.
- Sunshine Sweet – Mango Custard :
- Add 1/2 cup of milk in pan and let it boil. Mix custard powder and 2 tbsp of milk.
- Add custard powder paste into boiling milk with 1/4 cup of sugar.
- Cook for 3 minutes. Now add prepared 2 cups of cooked sago kheer.
- Slice mango and make purée. Add in a custard kheer. Cook for 5 minutes and it’s done.
- Rose Flavoured Sweet – Beetroot Roohafza
- Peel, chop and grind beetroot in a mixer. Add grated beetroot in a pan with 1/4 cup of sugar. Cook it thicken then add 2 cups of prepared sago kheer with milk.
- Cook for 5 minutes and then add roohafza. Mix well and it’s done.
- Green Pista Zucchini Sweet
- Mix grated zucchini, sugar and milk in an pan. Cook on low flame until thicken and then add 1 cup of prepared sago kheer.
- Mix well and add fennel powder.
- Garnish with chopped pistachios.
- Black Currant Blueberry
- Grind blueberry and add in a pan with sugar.
- Cook till it thicken. Add 2 cups of prepared sago kheer with 1/4 cup of milk.
- Cook for 5 minutes and it’s done.
- Vanilla Cardamom Kheer
- Just add little milk (1/4 cup ), sugar and cardamom powder in a remaining kheer. Cook for 5 minutes and it’s done.
DIY Homemade Holi Colors
Here are some easy and quick way to prepare chemical-free Holi colours with zero side effects, at the ease of your home. One easy way of creating Holi Colours is mixing cornstarch, few drops of essential oil, talcum with natural food colors. I used Turmeric ( Yellow Color), Spinach (Green Color), Beetroot (Pink Color) and Carrots (light peach color). This may look like a time-consuming process initially, but it is all you will need to make this Holi safe and special. Mix the cornstarch, few drop of essential oil, little talcum with squeeze veggies juice in a large bowl until it forms a thick paste (mix with hands). Pour liquid on a paper plate and let it dry overnight.
Use a coffee grinder or mixer to crumble the disc back into powder. Again spread powdered colors in a plate and let it dry overnight ( or under sunlight for 4 hours). Then sieve them and its ready 😊😊 Don’t worry I didn’t throw veggies after squeezing. I just add squeezed veggies with Rava batter and made Rava Chilla 😊😊😊. Warning : This recipe gets messy 😊😊 so prepare for cleaning 🧹