Holi Recipes by Del Monte which will make you drool!



  • 1/3Cup Sunflower Seeds
  • 1/3Cup Pumpkin Seeds
  • 1/4 Cup Flax Seeds
  • 1/2 Cup Oats
  • 1/2 Cup Dried Cranberries
  • 13 Seedless Dates
  • 1 TBSP Cinnamon Powder


  • Take a pan and dry roast the oats and the seeds on a low-medium flame for about 4-5 minutes. The oats should turn light brown in color.
  • Put the toasted seeds, oats, cranberries, dates and cinnamon powder in a blender jar and blend until everything is well incorporated.
  • Take about a tbsp amount of this sticky mixture and make small balls. Your healthy sugar-free truffles are ready.




½ cup, Del Monte Dried Cranberries

2 tablespoons, Almonds, roughly chopped

2 tablespoons, Pistachios, roughly chopped

3 ¼ cups, Dried Coconut, shredded or coconut powder,

¾ cup, Full Fat Milk

1/3 cup, Khoya/Mawa

½ to ¾ cup Sugar (or as per your requirement)

2 tablespoons Ghee

1 teaspoon Cardamom Powder

Desiccated Coconut Powder to roll Laddoos, as needed


In a heavy bottom pan or kadhai, heat 1 tablespoon of ghee.

Add cranberries, almonds and pistachios and fry lightly until nuts turn just golden. Take it off the heat and transfer onto a plate.

In the same pan, add coconut, milk and mix.

Cook for couple of minutes.

Add sugar, khoya and mix. Cook until everything is mixed well and the mixture is dry and aromatic (around 4-5 minutes). Do not burn.

Add cranberries, roasted nuts and cardamom powder and mix. Cook for another half a minute.

Take the laddoo mixture off the heat and cool until just warm and not too hot.

Take a small amount of mixture onto your palm and start making the laddoos depending upon the size you prefer to make. Repeat the same for all the mixture.

Once done, roll each laddoo into coconut powder and keep.

Refrigerate it for an hour and serve. Theses laddoos are best stored for 4-5 days under refrigeration.




  • 200 Grams Paneer
  • 1 green capsicum
  • 1 yellow bell
  • pepper
  • 1 red bell
  • 1 large onion

For the marination

  • ¾ cup Aachari mayo
  • ¼ th cup curd
  • 2 tsps red chillipowder
  • ¼ tsp ajwaine
  • Salt to taste

6-8 skewers


  • Cut paneer capsicum and bell peppers in cubes and keepaside
  • In a bowl, add aachari mayo, red chilli powder, ajwaine and salt.Mix well.
  • Now add the paneer and veggies and mix delicately withoutcausing the paneer pieces to break. Leave it for marination for a couple of hours
  • Then place the paneer and veggies into the skewers such thatpaneer is has veggies on bothsides.
  • Grease a non stick pan with butter and place the sticks on it .Keep turning them until they cook from all the sides to goldenbrown
  • Serve with aachari mayo, mintchutney.
  • Tip- sprinkle some red chilli powder and lemon juice or chaatmasala on the top beforeserving.