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Holi DIY Organic Natural Powder Colours at Home | Safe & Natural Holi Colors | Chef Kunal Kapur

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 620.5K views Mar 27, 2021
You know what makes Holi special - not worrying about the colour that goes on your face. I love to eat good food & play with colours but I am also aware of how harmful these seemingly innocent colours are, not only to our health but also to the environment. Type YES in the comment if you too have this thought at the back of your mind. 🙋🏻🙋🏻‍♂️ Share this recipe with your friends and family by copying this URL: https://youtu.be/uuZqiPFzvqc ➡️ Watch other Instant Thandai Masala and Drink at Home | ठंडाई रेसिपी | Holi Special Recipe: https://youtu.be/rQGYRK_TRRQ

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Beetroot Grated - 2 cups
  • Cornstarch - 3cups
  • Water - 1cup
  • Rosewater - 2tbsp

Step-by-Step Cooking Instructions

  1. 1
    Place the freshly grated beetroot in a cloth and squeeze out the juice. Mix beet juice with corn starch and rose water. Mix till it gets even color. Now spread it on a tray and allow it to dry. Collect, pass through a fine strainer, and use.
  2. 2
    (Yellow Colour)
  3. 3
    Ingredients:
  4. 4
    Water - 1½ cups
  5. 5
    Turmeric - 2 tbsp
  6. 6
    Cornstarch - 3cups
  7. 7
    (Green Colour)
  8. 8
    Ingredients
  9. 9
    Coriander (fresh) - 1 large bunch
  10. 10
    Spinach leaves - 1large bunch
  11. 11
    Water - 1½ cups
  12. 12
    Cornstarch - 3cups
  13. 13
    Grind the greens with water and strain them. In the juice add cornstarch. Mix till it gets even color. Now spread it on a tray and allow it to dry. Collect, pass through a fine strainer, and use.
  14. 14
    (Blue Colour)
  15. 15
    Ingredients:
  16. 16
    Blue Food Colour (liquid) - 2tbsp
  17. 17
    Water - ¾ cup
  18. 18
    Cornstarch/Talcum Powder - 3cups
  19. 19
    (Orange Colour)
  20. 20
    Ingredients:
  21. 21
    Orange Food Colour (powder) - 1tbsp
  22. 22
    Water - ¾ cup
  23. 23
    Kewra water - 1tbsp
  24. 24
    Cornstarch/Talcum Powder - 3cups
  25. 25
    Mix them together and let them dry. Collect, pass through a fine strainer, and use.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Holi DIY Organic Natural Powder Colours at Home?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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