Alia Bhatt shares her Skin Snack recipe at Cannes that includes Ghee and Jaggery: Here's how to make it and 3 power snacks recommended by celebs

While the Cannes Film Festival is all about cinema and iconic red carpet looks, here we have some food from the red carpet too, which is food for thought and gut. According to an Instagram reel shared by Marie Claire France official page, Bollywood star Alia Bhatt just shared a ghee-jaggery based recipe, commonly prepared in Indian kitchens and why ghee is a culinary essential in India. In the video, Alia says, "In India, we cook our food in ghee, at least in my home, and a lot of people do, and it is great for the gut and it is great for the skin." She further adds that she has a little snack which is basically ghee with a little bit of jaggery, some crushed peanuts, and a little bit of coconut. She calls this recipe a "skin snack" and confirms, "I have it so that my skin looks great and genuinely it works, it really works." Scroll down to learn the recipe and some other similar snacks shared by celebrities from other walks of life as well.

Ingredients: 1 tbsp ghee, 1 tbsp jaggery, 1 tbsp roasted crushed peanuts, and 1 tbsp grated coconut. ​
Method: Combine them all in a small bowl, shape into mini balls and consume it fresh.

Ingredients: 1 cup oats 2 tbsp almonds, 2 tbsp cashew nuts, 2 tbsp walnuts, 2 tbsp pistachios, 2 tbsp flax seeds, 2 tbsp pumpkin seeds, 2 tbsp sunflower seeds, ¼ cup chopped cranberries, ½ cup date paste, 1/3 cup honey, ¼ tsp salt, and 1 tsp butter
Method: To begin with, heat a non-stick pan, add oats and dry roast on medium heat for 3-4 minutes. Transfer onto a plate and set aside to cool. In the same pan add almonds, cashews, walnuts, pistachios, flax seeds, pumpkin seeds and sunflower seeds and dry roast on medium heat for 2-3 minutes. Transfer onto another plate and set aside to cool. Grease a barfi tray with butter. Take cranberries in a mixing bowl, add oats, mixed nuts and seeds and date paste and mix well. Gradually add honey and mix well. Transfer this mixture onto the greased barfi tray, spread it evenly and keep it in refrigerator for 1½ hours. Cut into required shape, demould and serve. This is also an easy and simple recipe that has a shelf-life of over 15-20 days.

Ingredients: 2 tbsp olive oil, 1 tsp vinegar, 1 tsp honey, 1 tsp mustard sauce, 1/4 tsp chilli sauce, salt to taste, 1 cup rocket leaves, 1/4 cup puffed quinoa, 1/4 cup roasted bell peppers, 1 small bowl scooped watermelon, pumpkin seeds, and cashew nuts
Method: Boil 1 cup of water and add quinoa to it. Simmer the stove and let it cook for about 10 minutes. Add salt as per taste. Once the quinoa is puffed, drain out the excess water. Take your salad bowl and add rocket leaves and puffed quinoa to it. Roast bell peppers directly on the flame and chop them to pieces. Scoop out watermelon balls till you have about 1 cup of watermelon balls. Combine these with the puffed quinoa and rocket leaves in the salad bowl. For the salad dressing, take olive oil in a bowl and add vinegar, honey, mustard sauce and chilli flakes to it. Mix it well and add salt to taste. Set this delicious dressing aside. We will use it at the end for the final touch and smack of flavour. Combine it all and top the salad with pumpkin seeds and broken cashews, enjoy! It is one of the simplest and healthiest salad recipes to try at home.

Ingredients: 1 cup almonds, 1 tbsp cinnamon powder, 1 tbsp maple syrup, 1 tbsp coconut oil, and salt (optional)
Method: Mix all ingredients in a bowl. Air fry or bake at 180°C for 15–20 mins. Let it cool and store in an air-tight jar. Happy munching!