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HOLI: How to make mithai? Sanjeev Kapoor’s Tips

What’s a Holi without some ‘mithai’? But be a little cautious and try cooking some healthier sweets in your home kitchen, suggests Indian masterchef Sanjeev Kapoor, as he gives out some easy recipes:



For the filling

Khoya/mawa: 500 gm

Sugarfree natura diet sugar: Six tablespoons

Desiccated coconut: 3¼ tsps

Cashewnuts (blanched and chopped): 15 nos

Almonds (blanched and chopped): 15 nos

Raisins: 20 nos

Green cardamom or nutmeg powder: ½ tsp

For the outer covering

Refined flour (maida): Four cups

Salt: ½ tsp

Ghee: Five tbsps + to deep fry

Gujiya mould


  • Mash the khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool.
  • Add all the other filling ingredients to the khoya and keep aside.

  • To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee.

  • Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for 15 minutes.

  • Divide the dough into small balls and roll each ball into a small puri of four inches diameter.

  • Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side.

  • Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.

  • Prepare all the gujiyas and spread on a damp cloth.

  • Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown.

  • Drain on to an absorbent paper. Cool and store in an airtight tin.


Kesari Malai Peda:


Four cups of milk

A few strands of saffron

A pinch of citric acid

Two teaspoons of cornflour, dissolved in two tablespoons of milk

¼ tsp green cardamom powder

10 teaspoons Sugar Free Natura Diet Sugar

Eight almonds, chopped


  • Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well.
  • Mix citric acid in two teaspoons of water and add to the thickened milk.

  • Add dissolved cornflour and stir continuously till the mixture thickens.

  • Add green cardamom powder and mix well.

  • Take pan off the heat and stir in Sugar Free Natura Diet Sugar and set aside to cool.

  • Divide the mixture into eight equal portions and shape them into round pedas.

  • Sprinkle almonds over the pedas and serve.

  • -*-



    Two cups of refined flour

    Salt to taste

    ½ tsp carom seeds

    One tbsp dried fenugreek leaves

    Five tbsp Nutralite Table Spread

    Oil for deep frying


    • Place the flour in a bowl and add the salt, carom seeds and dried fenugreek leaves and mix well.
  • Add five tablespoons of Nutralite Table Spread and mix well. Add sufficient cold water and knead into hard dough. Cover and rest the dough for 15 minutes.

  • Divide the dough into 24 equal balls and flatten them slightly. Roll each ball thinly into small puri and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan.

  • Heat sufficient oil in a kadai. Slide in the mathhis, a few at a time, and deep fry on medium heat till golden and crisp.

  • You can also make these in round shapes. Lightly prick them with a fork so that the mathhis do not rise like puris.

  • Drain on absorbent paper. Cool completely. Store in airtight tins.

  • -*-



    Full cream milk: 1½ litres

    A few strands of saffron

    Sugar Free Natura Diet Sugar: Five tbsp

    Almonds, blanched and peeled: 25 nos

    Cashewnuts, soaked: 20 nos

    Pistachios, blanched and peeled: 30 nos

    Melon seeds (magaz), soaked: Three tbsp

    Poppy seeds (khuskhus), soaked: Three tbsp

    Green cardamoms: 8 to 10 nos

    Rose petals, dried: 20-25 nos

    Cinnamon: 1-inch stick

    Peppercorns: 8-10 nos


    • Bring milk to a boil in a pan. Add saffron and simmer.
  • Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste.

  • Add this paste to the milk and mix well. Simmer for three to four minutes.

  • Grind green cardamoms, dried rose petals, cinnamon and peppercorns to a fine powder.

  • Add this to the milk and mix well. Add sugarfree natura Diet Sugar and mix.

  • Chill the milk and serve.



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