Department of Botany, Central University of Jammu, celebrated “Holi” with festive fervor on 7th of March 2023. Plant based colors were used and sweets made from millets were distributed and relished by Prof. Devanand (Dean), Prof. B S Bhau (HOD-Botany) and other guests. Six organic colors were pre-pared using the plant materials:
• Gulabi gulal- prepared from corn starch and Beta vulgaris (beet root) juice.
• Peela gulal- prepared from corn starch and Curcuma longa (turmeric) boiled in water.
• Hara gulal- prepared from corn starch and Spinacia oleracea (spinach) and Coriandrum sativum(coriander) juices.
• Santri gulal- prepared from dried flowers of Tagetes patula (marigold).
• Bainganee gulal- prepared from flowers of Ageratum contzoides (billygoats weed) and Dianthus chinensis (China pink).
• Halka hara gulal- prepared from dried leaves of Albizia chinensis.
Four food items were prepared using the millets:
• Meetha bajra thepla
• Kutu ke dahi vadae
• Bajra ka laddoo
• Samak kheer
The primary objective of the event was to commemorate the festival in a healthier manner, incorporating high-quality colors and foods. All the materials utilized in our preparations hold significant importance in both our literature and scientific research.
Furthermore, the inclusion of millets in the food was aimed at fostering a widespread and heightened interest in them. This initiative addresses the current trend of relying heavily on packaged and processed foods, which has emerged as a major contributor to obesity in the country. Notably, the Government of India has recently expressed interest in millets due to their cost-effectiveness as a source of protein, minerals, and vitamins. This is particularly beneficial for the economically disadvantaged population, where the nutritional needs are crucial, and millets can be easily stored for extended periods.
