By Prachi Dhabal Deb | Royal Icing and Heritage Artist
Festivals are meant to be enjoyed, and food is central to that joy. The aim is not to avoid every mithai, fried snack, or festive meal. It is to choose what you truly enjoy, eat it with attention, and return to your usual routine at the next meal.
Start with the meals around the festive season. Skipping breakfast or lunch to “save calories” often leaves us overly hungry by evening. Instead, eat a simple, satisfying meal with vegetables, dal, curd or another protein source, and roti, rice or millet. Drink water regularly as well. Hunger and thirst can feel surprisingly similar on a busy festive day.
At a buffet or family gathering ( first look at everything on offer)
- Choose the dishes that feel special rather than taking a little of every item simply because it is there.
- A practical plate can include plenty of vegetables or salad, a protein-rich dish such as dal, chana, paneer or tofu, a sensible portion of rice or breads, and one or two festive favourites.
- Eat slowly enough to notice when you are comfortably satisfied.
Sweets do not need to be treated as forbidden food. Pick the one you genuinely want, serve yourself a small portion and enjoy it without distraction. If several desserts tempt you, share them.
Homemade treats can also be prepared in smaller sizes, allowing flavour and tradition to remain part of the celebration without turning every serving into a heavy one.
Fasting days need balance too. After a long fast, begin gently with water and a light meal rather than a large fried spread. Include fruit, vegetables, and permitted protein-rich foods, depending on the customs you follow. People with diabetes or another medical condition should follow advice suited to their health needs before fasting.
Most importantly, do not let one rich meal become a reason to abandon your routine for the entire week. You don’t need to punish yourself the next day. Resume regular meals, take a walk if you feel comfortable, sleep well, and keep celebrations centred on people, prayer, and conversation as much as food. Balance is not created by perfection. It comes from the choices we repeat most often.
Festive tip: Serve cookies and mithai on smaller platters and replenish only when needed. The table still looks generous, while portions remain easier to judge.
2 Healthy Recipes for Festive Season
Whole Wheat & Jowar Coconut Biscuits
Wholesome, lightly sweet biscuits with a soft crumble and gentle nuttiness.
Ingredients
- 110 g unsalted butter, at room temperature
- 90 g jaggery powder or coconut sugar
- 1 tsp vanilla extract
- 150 g whole-wheat flour
- 40 g jowar flour
- 30 g custard powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 40 g desiccated coconut, plus extra for coating
- 40–50 g milk, added gradually
Method
- Whisk together the whole-wheat flour, jowar flour, custard powder, baking soda, and baking powder.
- Beat the softened butter with the jaggery powder or coconut sugar and vanilla until pale and creamy.
- Add the dry mixture and desiccated coconut. Gradually drizzle in the milk and mix until a soft, non-sticky dough forms.
- Divide into small 8–9 g portions. Roll each portion lightly in coconut and gently flatten.
- Refrigerate for at least 1 hour. For a deeper flavour, chill overnight.
- Preheat the oven to 180°C. Arrange the biscuits on a lined baking tray and bake for 20–22 minutes, or until lightly golden.
- Leave them on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Millet Brownies
Ingredients
Dry ingredients
- 80 g jowar flour
- 20 g gram flour (besan)
- 16 g cocoa powder
- 10 g cornflour
- ¼ teaspoon salt
Chocolate mixture
- 80 g dark chocolate, 55–60% cocoa, finely chopped
- 120 g jaggery powder or coconut sugar
- 55 g butter
- 60 g water
- 30 g cream
- ½ teaspoon vanilla extract
To add
- 40 g walnuts, lightly roasted and roughly chopped
Method
- Roast the jowar flour in a pan over medium heat for approximately 5 minutes, stirring continuously. Remove it from the heat and allow it to cool completely.
- Combine the cooled jowar flour with the gram flour, cocoa powder, cornflour, and salt. Sift everything into a bowl, mix well, and set aside.
- Lightly roast the walnuts and chop them roughly. Reserve a small portion for sprinkling over the brownies.
- Grind the jaggery or coconut sugar into a fine powder so that it dissolves easily.
- Prepare a double boiler by heating a little water in a saucepan and placing a heatproof bowl over it. Make sure the base of the bowl does not touch the water.
- Add the butter to the bowl and allow it to melt completely. Pour in the cream and water, then whisk until evenly combined.
- Add the powdered jaggery or coconut sugar and whisk until it dissolves. Switch off the heat. The mixture should be warm enough to melt the chocolate without being excessively hot.
- Add the chopped dark chocolate and leave it undisturbed for 2–3 minutes. Stir gently until the chocolate has melted and the mixture is smooth.
- Mix in the vanilla extract. If the mixture feels hot, allow it to come to room temperature before proceeding.
- Add the sifted dry ingredients all at once and fold gently until the batter is almost combined. Add most of the roasted and chopped walnuts, reserving some for the top. Fold just until a smooth batter forms. Do not overmix.
- Line the base and sides of a 6-inch square baking tin with parchment paper. Pour the batter into the prepared tin and spread it evenly. Sprinkle the reserved walnuts over the top.
- Bake in a preheated oven at 180°C for 27–32 minutes, or until a skewer inserted in the centre comes out with a few moist crumbs.
- Let the brownies cool in the tin for approximately 45 minutes. Carefully unmould them and transfer them to a wire rack to cool completely.
Important Note
Allow the brownies to rest for at least 4–5 hours before slicing. For the best texture and cleaner slices, leave them to set overnight.