Celebrate Holi with These Fun and Easy Recipes for Kids

Rang Barse! Holi Hai!

The country is gearing up to get coloured and drenched at the end of the week. Actually, kids have been lining the balconies all week with their buckets full of water balloons. As much as I hate getting soaked, my childhood memories are quite vivid about Holi and chucking balloons at all the uncles & aunties walking past us. Good times and great memories!

So while everyone is out buying pichkaris, balloons and rang, moms need to get ready to feed the family. After playing Holi the hunger and the sleep that hits you are just another level.

On the KSP Meal Plan that goes out every week, the meals and recipes are curated keeping in mind what’s in season, what traditional food memories you can make with your family during festivals, meeal ideas to make the school run easier for you and so much more. We understand what you are dealing with coz we have been in those shoes too! 

Having the KSP Meal Plan in your corner every week will simplify your life and you will wonder

I’ve put together a lunch menu that we make in our house on Holi. Actually, we’re eating pretty much all day on Holi. But then that’s the case with all the festivals – what’s a celebration without food?! I hope you and your family enjoy them as much as we do.

Go ahead and scroll down to check out and try these recipes for a fun-filled Holi!

Kanji

Start the day with some cool refreshing Kanji. This red-purplish probiotic drink is a must-have on Holi. We love the tartness and the crunchy carrots that accompany it. Some kids may like it, but adults will definitely enjoy it.

Ingredients

• 4 large Carrots – Black carrots available in the winter in North India are normally used
• 1 Medium Beetroot – if you’re using regular carrots
• 3 Tbsp Salt
• 1 1/2 Tbsp Red chilli powder
• 4 Tbsp Mustard powder – You can grind the tiny red sarson seeds to make this

Method

• Use a glass bowl or glass jug to make kanji since the drink needs to ferment.
• Peel and cut the carrots and beetroot into sticks.
• Add salt, red chilli powder and the mustard powder to the carrots and beetroot.
• Add 8 cups of water to cover the carrots and beetroot. Mix well. Adjust the salt as per your taste.
• Cover the rim with a muslin cloth and put in the sun for 2-3 days.
• Put in the fridge after that and served chilled. It doesn’t have a long shelf life so consume within a week.

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