Worried about Khatirdari??

Updated: Oct 26

Diwali is right around the corner and excitement is in the air. The festival is about lights, fireworks, food and hosting!

With the elaborate spread of Diwali snacks and sweets, we often serve processed, deep-fried, extra sugary and salty delicacies to our beloved mehmaan. Have you ever wondered why we’re so careful about our nutrition but not our guests’?

We’re making it easy for you to start caring for their health while also being a star host! Read on for quick fixes that will leave your guests licking their fingers in awe!

Recipe #1 is straight out of Nani’s recipe book. An item that clearly holds a place in all our hearts is Karanji, also known as Gujiya! This recipe has been passed down through generations and always tastes delicious! However, it is made of maida and sugar and is not recommended to be eaten in excess. So, why not switch to a healthier option this Diwali?


  • For the Dough - Replace maida with whole wheat flour or oat flour. Oats are a nutrient-dense food packed with vitamins, minerals and antioxidants. They are said to reduce the risk of heart disease and improve insulin sensitivity.

  • For the Stuffing - Ditch sugar and use dates and raisins as natural sweeteners.

  • Say no to Frying - Choose to air fry or bake these yummy gujiyas.

For Recipe #2, this Diwali, let's try something hattke by choosing healthy energy-dense granola bars instead of sugar-loaded sweets and 70% + dark chocolate-coated almonds over sugar-dripping rasgullas.

Energy-dense Granola bars

Prep time: 20 mins

Cooking time: 10 min

Serving: 1 kg


• Sunflower seeds ½ cup

• Pumpkin seeds ½ cup

• Flax seeds 2 tbsp

• Dates 1 cup (pitted)

• Almonds ½ cup

• Cashew nuts ½ cup

• Walnuts 1/4th cup

• Rolled oats 2 cups

• Stevia ½ cup

• Dried blueberries 1/4th cup

• Dried cranberries 1/4th cup


1. Dry roast the seeds, nuts and rolled oats separately in a pan for 3-4 minutes. Add them to a mixing bowl and cool down together.

2. Grind the deseeded dates.

3. Add the dates, stevia, dried blueberries and dried cranberries to a bowl, mix well and use clean hands to combine well.

4. Pour the mixture into a lined baking tray, press and flatten to set into a slab, add some dried berries and press with the back of the spoon.

5. Refrigerate for one hour to set.

6. Demold the slab, cut it into bars or squares as required, and store them in an airtight container while refrigerating for up to 2 weeks.

Chocolate-coated Almonds

Prep time: 10 mins

Cooking time: 10 min

Serves: 250g


• 70% & above dark chocolate 400g

• Almonds 250g


1. Chop the chocolate bar into equal size cubes, add to a microwave-safe container and melt to a smooth paste for around 5 min or melt in a double boiler on a gas stove.

Note: Do not let water droplets come in contact with the chocolate.

2. Roast almonds in a dry container on low-flame gas.

3. Beat the melted chocolate so that there are no lumps present.

4. Add roasted almonds, to the melted chocolate and coat well.

5. Take each almond out with the help of a spoon and separately put it on butter paper.

6. Let it cool down for 1 hour and serve.

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