Holi 2026 is almost here, bringing with it vibrant colours, fun gatherings and tables full of festive favourites. From creamy thandai to dahi bhalla and indulgent gujhiya, food is central to the celebrations. But for those who track and prioritise protein intake, how can they enjoy the festivities just as much as the rest?. Offering a possible middle path, fitness influencer Vanshika Khurana shared three Holi recipes on Instagram: one drink, one savoury dish, and one dessert, designed to stay festive while staying macro-conscious.. Her protein thandai, a twist on the traditional Holi drink, contains 18.5 grams of protein per serving and 221 calories. “I’m blending the soaked makhana with nuts, spices, anjeer, protein powder and milk. I’ve used the vanilla protein powder,” she mentioned.. The low-calorie dahi bhalla swaps fried lentil dumplings for softened makhana and combines Greek yoghurt, spices, monkfruit extract, and chutneys for flavour. According to her, the recipe delivers 15 grams of protein and around 220 calories per serving, positioning it as a lighter savoury option for party spreads.. For dessert, Khurana suggests mini-paan kulfis, which she says contain only 45 calories each. She explains, “Just blend everything soaked in milk with the paan patta, gulkand and protein powder. Set it in an ice cube tray, and they come out so, so cute.”. View this post on Instagram. Recipe. Calories & Protein. Ingredients. Method. Protein Thandai 221 kcal. 18.5 g protein per serve. (2 serves) Almonds – 6. Cashews – 5. Roasted makhana – 15–20. Poppy seeds – 2 tsp. Fennel seeds – 1 tsp. Black peppercorns – 4 pcs. Green cardamom – 4 pods. Cinnamon stick – 1. Saffron – 3–4 strands. Anjeer – 1/2 (optional). Toned milk – 250 ml. Warm water – 3 tbsp. Oziva Plant Protein (Vanilla) – 1 scoop 1. Soak roasted makhanas in water for a few minutes.. 2. Infuse saffron in a little milk.. 3. Blend soaked makhanas with saffron milk, nuts, spices, vanilla protein powder, and milk.. 4. Serve chilled.. Low-Calorie Dahi Bhalla ~220 kcal. ~15 g protein. (2 serves) Greek yoghurt – 180 g. Water – 50–60 ml. Red chilli powder – 1/4 tsp. Aamchur – 1/2 tsp. Black salt – 1/4 tsp. Jeera powder – 1/2 tsp. Chaat masala – 1 tsp. Monkfruit extract – 2 tsp. Makhana – 30 g. Boiling waterToppings:. Green chutney – 1 tbsp. Imli chutney – 1 tbsp. Pomegranate seeds – 1 tbsp. Extra chaat masala + red chilli powder. Sev (optional) 1. Mix yoghurt, water, spices, and monkfruit extract until smooth.. 2. Roast makhana until crispy. Soak in boiling water for 4–5 minutes.. 3. Add softened makhana to yogurt mixture and soak 20–30 minutes.. 4. Add toppings and serve.. Mini Paan Kulfis 45 kcal each Makhana – 30 g. Melon seeds – 10 g. Cardamom pods – 2. Cashews – 10. Rolled oats – 15 g. Low-fat milk – 300 ml. Paan leaves – 4 (medium). Gulkand – 20 g. Plant Protein (Vanilla) – 1 scoop. Chopped almonds – 10 g 1. So
