WHAT DOES DIWALI MEANS TO US?
Diwali is a time for light, joy, and, of course, lots of food. But between the laddoos, namkeen, and late-night parties, it’s easy to feel sluggish, bloated, or guilty once the festival ends. The goal isn’t to avoid festive foods, but to make a few better choices so you can enjoy Diwali without the sugar crash or post-festival regret.
COMMON CONCERNS OUR CLIENTS FACE DURING DIWALI
- Overeating Sweets & Savories
- “I can’t stop after one laddoo or handful of namkeen!”
- Alcohol & Late-Night Parties
- Sleep and digestion go off-track with heavy snacking and drinking.
- Skipping Balanced Meals
- Snacks and sweets often replace proper meals.
- Weight Gain Anxiety
- Many gain 2–3 kilos during Diwali and feel guilty after.
- Digestive Issues
- Bloating, acidity, and sluggishness often peak by Day 3.
But enjoying Diwali doesn’t have to mean giving up on your health. With a few mindful choices, you can savor your favorite foods while keeping balance in check. This guide is here to help you celebrate wholeheartedly, while making decisions that support both your festive spirit and your well-being.
PLATING TIPS AT DIWALI PARTIES
- Start with veggies/salad – fibre keeps you fuller, longer.
- Add protein such as paneer, lentils, or lean meats to balance sugar spikes.
- Go for carbs mindfully – pick roti/rice over piling up puris.
- Choose fried treats you love (not everything on the table).
- Don’t skip the mithai. But have 1–2 pieces after your meal.
- Alternate festive drinks with water.
POPULAR DIWALI MITHAI: CALORIE & PORTIONS
- Kaju Katli: Serving size 1(~25 g) = ~100 kcals
- Motichoor Ladoo: Serving size 1 (~35g) = ~130 kcals
- Soan Papdi: Serving Size 1(~35g) = ~110 kcals
Note: Eating 3–4 pieces of any mithai = ~350–400 kcal (similar to a whole meal).
Smart Party Tips:
- Eat a balanced meal before going out. That helps reduces overeating snacks.
- Take small portions of everything instead of piling one item.
- Swap colas/juices for lemon water, jaljeera, or Kokum Sharbat.
- Pair sweets after meals. This would slow down sugar spikes.
Busy Pro Tips:
- Roast makhana, prepare nut mixes, and store them in airtight jars ahead
- Make a batch of date–oat laddoos or multiseed crackers for guests
- Keep fruit platters ready for easy serving.
- Stick to 2–2.5L water daily — dehydration makes cravings worse.
Quick Reminders:
- Water: atleast 2-2.5 L/day
Have more traditional drinks like Kokum Sharbat or Jaljeera
Always have sweets post-dinner to avoid a sugar spike
Healthy Recipes:
Ingredients
- 90 g quinoa
- 240 ml water
- 480 ml whole milk
- 25–30 g sugar or jaggery
- 5 g ghee
- 10 g cashews (8–10 pieces)
- 10 g almonds (8–10 pieces, slivered or chopped)
- 10 g raisins (optional)
- ½ tsp cardamom powder (or 3–4 pods, crushed)
- A few saffron strands (optional, soaked in 1 tbsp warm milk)
Instruction
- Rinse the quinoa thoroughly 2–3 times under running water to remove any bitterness. Cook the quinoa with water over medium heat for about 10–12 minutes, until the water is absorbed and the quinoa turns soft.
- Once the quinoa is cooked, pour in 480 ml of milk and bring it to a gentle boil. Lower the heat and let it simmer for 10–15 minutes, stirring occasionally so that it doesn’t stick to the bottom.
- Add sugar or jaggery and cardamom powder.
- In a small pan, heat the ghee and roast the nuts and raisins. Add these and the soaked saffron milk to the kheer and mix well.
Baked Multiseed Crackers
Ingredients
- ¼ cup flax seeds (soaked until gel forms)
- 2 tbsp chia seeds (soaked)
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tbsp sesame seeds
- Salt & black pepper to taste
Instruction
- Mix all the soaked seeds and dry seeds into a sticky mixture.
- Spread thinly on a baking tray.
- Bake at 160°C for 25–30 mins until crisp.
- Break into crackers once cooled.
Saunf (Fennel) Sharbat
Ingredients
- 2 tbsp fennel seeds (saunf)
- 2 cups water
- Jaggery powder / honey (adjust to taste)
- ½ tsp lemon juice
- A pinch of black salt (optional, for a digestive twist)
- Ice cubes (as needed)
- Fresh mint leaves for garnish (optional)
Instruction
- Soak fennel seeds in ½ cup water for 2–3 hours (or overnight for best flavour).
- Grind soaked fennel with the same water into a fine paste.
- Strain the paste using a fine sieve or muslin cloth to extract the fennel water.
- Mix this extract with 1½ cups chilled water.
- Add jaggery powder/honey, lemon juice, and black salt. Stir well.
- Serve in glasses with ice cubes and garnish with fresh mint.
