Love traditional sweets? This Holi try healthy recipes of Gujiya and Kesari Malai Peda shared by none other than celebrity chef Sanjeev Kapoor.

How to make Gujiya


For the filling

Khoya/mawa                                                   500 gms               

Sugarfree natura diet sugar                          6 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)                                     4 cups

Salt                                                                  ½ tsp    

Ghee                                                                5 tbsps + to deep fry

Gujiya mould    



1.       Mash khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool.

2.       Add all the other filling ingredients to the khoya and keep aside.

3.       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 fifteen minutes.

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

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

6.       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.

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

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

 9.       Drain onto an absorbent paper.  Cool and store in an air tight container.

Kesari Malai Peda


4 cups milk                                                                                         

A few strands of saffron                              

A pinch of citric acid                                                                       

2 teaspoons cornflour, dissolved in 2 tablespoons of milk             

¼ teaspoon green cardamom powder                                   

10 teaspoons Sugar Free Natura Diet Sugar                         

8 almonds, chopped                                                      


1.       Bring milk to a boil in a deep pan and simmer till it reduces to half its original quantity. Add saffron and mix well.

2.       Mix citric acid in two teaspoons of water and add to the thickened milk.

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

4.       Add green cardamom powder and mix well.

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

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

7.       Sprinkle almonds over the pedas and serve.