Diwali is fast approaching.Hope you are all geared up to celebrate this festive spirit.Me and my family are all set to celebrate the festival of lights.We don’t burst fire crackers in my part of the world, yet we celebrate this festival with all fervor.We make lot of snacks and sweets at home and share it with friends and neighbors. But we do miss the celebrations with family and friends in our home country.We are pampered with new clothes and gifts from parents and in laws. This is the best time of the year.

Today i am sharing a very simple recipe of Carrot Payasam / Carrot pudding for 114th #Foodiemonday #Bloghop theme #Diwali that can be prepared in a very short time.


1 Cup =250 ml

2 Carrots (medium sized)

6 Kaju Katli pieces

1.5 Tsp Ghee

1 Cup Milk (increase the qty of milk to adjust the consistency)

6 Almonds slivered


Blend the boiled carrots and kaju katli pcs to get ta fine paste. Heat a wide bottom pan. Add ghee.Now add the carrot paste and keep stirring until the raw smell is gone. Then add milk and keep stirring until the ghee starts to leave the side and the mixture starts to boil. Add sugar if you need to adjust the sweetness.Switch off the stove and allow it to cool. Garnish with slivered almonds and serve.

Enjoy this yummy and healthy Payasam this Diwali!!!!!!!!!!


1.I had some kaju katli so i have used it in the payasam. You can add cashew or almond paste.

2.Adding sugar is optional as per your sweet tooth.

3.Increase the quantity of milk to adjust the consistency as per your requirement.


Wishing all my readers a very Happy Diwali!!!!!!!!!!! Play safe!!!!!!!!



Belagavi Kunda / Belgaum Kunda (Traditional Sweet)



Belagavi Kunda / Belgaum Kunda is a very popular sweet from the city of Belgaum in Karnataka usually made by the Purohit community. A simple and yummy sweet made from Milk is very popular which originated from Belgaum was an outcome of an accident of Jakku Marwadi. Anyone who visits Belgaum will not leave the place without tasting /buying this sweet.

Another milestone as we celebrate our 50th #Foodiemonday #Bloghop.The theme is #Traditionalsweets. My Contribution to our 50th bloghop celebration is Belagavi Kunda / Belgaum Kunda.

Recipe for  Belagavi Kunda / Belgaum Kunda:


1Cup=250 ML

2 Cups Milk

2 Tsp Rava / Semolina (Optional)

1 Cup Sugar (Adjust as per your sweet tooth)

1 Tbsp thick fresh curd (should not be sour)

2 Tbsp Clarified butter / Ghee

Chopped Almonds to garnish

1/2 Tsp Cardamom powder / Elaichi Powder


Take a heavy bottomed pan. Add 1 Tbsp ghee.Once the ghee is warm roast rava till it turns slightly brown.Add milk and mix well. Once it starts to boil add the curds to split the milk.Switch off the flame and keep it aside.Take another heavy bottom pan. Add sugar and caramalize on low flame. Once the sugar is caramalized add the split milk mixture and remaining ghee . Keep stirring continuously till the mixture thickens and ghee starts to leave the sides (Carrot halwa consistency).Once done switch off the flame.

Garnish with chopped almonds and serve warm or serve chilled with a dollop of Ice cream.


PS:Rava give a nice grainy texture. You can skip if you wish .



Dry Fruit Halwa




Today is one of those special days when God has showered his choicest blessings on me. Hard work Pays Off. This is absolutely true. I have been promoted at work and my parents are visiting me. Could I ask for more? Nah..

I am so happy and to celebrate this occasion I made dry fruit halwa . My boys just loved it.It is very tempting  .I am sharing the recipe of one of the easiest sweet you can make. it is very rich as it is loaded with dry fruits.

Recipe for Dry Fruit Halwa:

1Cup=250 ml


50 Gms Pistachios powdered

50 Gms Cashews powdered

2 Tbsp Ghee/ Clarified butter

2 Cups Milk Powder

1 Cup Milk

Saffron to Garnish

275 gms Milkmaid

2 Tsp Roasted Gram Powder / Putani powder


Heat a heavy bottom pan. Add Ghee. Once it melts add milk powder and roast for 8 mins on low flame. Once done add milk and mix well. Keep mixing it on low flame for about 8 to 10 mins. Add all the powdered dry fruits,roasted gram powder , milkmaid and mix well for about 8 mins. Once done transfer it to a greased plate sprinkle some saffron and allow it to cool. Once cooled at room temperature serve.






Doodhi Halwa / Bottle Gourd Halwa

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Halwa is a traditional Indian sweet. Carrot and Bottle Gourd Halwa are the most easiest and popular recipes.Doodhi is also known as Lauki in hindi. It is healthy and yummy treat(not for calorie conscious people). I love Doodhi /Bottle gourd Halwa and make it often as per my own variation. I like to have it chilled. My kids and hubby loved it.

Recipe for Doodhi Halwa / Bottle Gourd Halwa:


800 Gms of Doodhi/ Bottle gourd peeled
800 ML Full cream Milk
120 Gms Milk Powder
½ Tsp Cardamom Powder
170 Gms Sugar(Increase or Decrease as per your taste)
10 Cashews
20 Raisins
1 Tbsp Ghee

Take a thick bottomed Vessel. Add Ghee to it. Add the grated Doodhi /Bottle gourd and saute for 2 mins . Add Milk and keep stirring occasionally to ensure it does not get burnt. Once the quantity of milk reduces to ¾ th add milk powder and sugar and stir well to ensure there are no lumps. Keep stirring till the milk coagulates to form thick mass. Sprinkle the cardamom powder and mix well. Switch off the stove.
Heat a tsp of ghee in a wok. Roast cashews and raisins. Pour the Ghee along with roasted cashews and raisins on the Halwa. Allow it to cool. Serve at room temperature or serve chilled as per your choice.


Bread and Milk Powder Gulab Jamun

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Janmashtami, the birthday of Lord Krishna is celebrated with great devotion and enthusiasm in India . According to the Hindu calendar this religious festival is celebrated on the Ashtami of Krishna Paksh .Sri Krishna is considered as the one of the most powerful human incarnations of the Lord Vishnu. He was born around 5,200 years ago in Mathura.
The sole objective of Sri Krishna’s birth was to free the Earth from the evilness of demons. He played an important role in Mahabharata and propagated the theory of bhakti and good karma which are narrated in depth in the Bhagwat Geeta.

To celebrate Janamashtami, I made Bread and Milk Powder Gulab Jamun. This is one of the easiest recipes and can be made with the available ingredients in your pantry.

Recipe for Bread & Milk Powder Gulab Jamun


For Bread Milk Fudge Balls

1 Cup Milk Powder
4 Slice of bread
1 Tbsp Ghee
Milk approx 2 Tbsp
Oil for Frying
Raisins for Garnish

For Syrup:

Sugar 3/4 Cup
Water 1.5 Cup
Cardamom Powder: A generous Pinch

Remove the sides of the bread. Tear the bread and blend in Mixie till you get fine powder.
Take a bowl. Add the bread powder, milk powder, ghee and mix well. Add Milk slowly and mix well
till you get a sticky lump. Pinch 1 inch of the dough and shape it into round balls.

Deep fry the balls and place it on a kitchen towel so that the excess oil is absorbed.

Take a saucepan. Add water and sugar and keep it on medium flame. Once it starts to boil lower the flame , and keep stirring
untill the sugar is fully dissolved and the mixture is clear. Add cardamom powder.You should get the thread consistency.
The longer you boil the thicker the solution will become.

Drop the deep fried balls in the sugar syrup leave it for sometime .  Garnish with Raisins and serve.



Bread Rasmalai Shots

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Today on the occasion of Raksha Badhan, I dedicate this post to my Brother who is miles away.Wishing him the very best in life always!!

Raksha Bandhan in Sanskrit literally means “the tie or knot of protection. It is an ancient Hindu festival that ritually celebrates the love and duty between brothers and their sisters. The sister ties Rakhi on the brother’s wrist and then prays to express her love and her wish for his wellbeing .In return the brother takes a pledge to protect and take care of his sister under all circumstances.

To celebrate this occasion I made easy Bread Rasmalai shots.

Recipe for Bread Rasmalai Shots:


1 Litre  Full cream Milk

190 ML Condensed Milk (you can add more depending on your sweet tooth)

3 Bread Slice(sides removed)

¼ Tsp Cardamom Powder

5 Almonds Chopped for Garnishing

4 Strands of Saffron


Boil the milk in a thick bottom pan. Once it starts boiling add condensed milk and keep stirring till the milk starts getting thicker . Add cardamom powder, Saffron strands and keep stirring till the quantity of the milk reduces to 3/4th.Keep scraping the sides as the milk starts getting thicker and sticks to the sides of the pan. Switch off the flame and allow it to cool.

Take the bread slice ,remove the sides and using a cookie cutter cut each slice into desired shape. Add the bread slices and let it soak in the Ras . Refrigerate for 1 to 2 hours. Garnish with Chopped almonds and serve chilled.

These Bread Rasmalai shots will be a guest pleaser for sure.



Mango Burfi

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Aug 27th every year is a memorable day for me. That was the day I got married and stepped into next phase in life. It has been a memorable journey till date and hope to have many more memorable moments in future with my family.To celebrate this occasion I made Mango Burfi which just melts in your mouth.

Recipe for Mango Burfi:

1. Besan / Gram Flour 1 Cup
2. Milk ¾ Cup
3. Ghee ¾ Cup
4. Mango Puree ¾ Cup
5. Cardamom Powder ¼ Tsp
6. Sugar 2.5 Cups(You can add more as per your sweet tooth)

Grease a plate and keep aside.
In a heavy bottomed pan add a spoon of Ghee . Add Besan/Gram Flour and roast on medium flame for 3-4 mins. Be careful not to over roast. Switch off the flame.
Add all the other ingredients in the pan ,mix well and ensure there are no lumps. Keep it on medium flame and keep stirring the mixture continuously . As you continue stirring , the mixture starts getting thicker , darker and bubbles start forming .Continue the stirring process so that that mixture doesn’t stick to the bottom and get burned .Once the mixture starts leaving the sides of the pan and becomes a single mass ,then its done. You can see that it has a porus texture. .
Transfer to the greased Plate . Tap the tray and using a spatula spread it evenly ,garnish with roasted cashews and smoothen the surface. When still warm, cut it into desired shape.



Sweet Pongal /Rice Pudding

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Pongal is a popular rice dish in Tamil Cuisine. In Tamil, the word pong or pongu means to ” boil over” or “spill over”. There are two varieties of pongal,  Sakkarai  Pongal which is a sweet, and Ven Pongal which is savoury. The rice boiled with milk and jaggery during the Pongal  festival is also called pongal – this is made specially in earthenware pots with a wood fire with the first harvest and offered to Sun God. My kids love Sweet Pongal . I usually make it whenever they want to have Sweet Pongal.

Recipe for Sweet Pongal:
Rice 1 Glass
Moong dal roasted  1/2 Glass

Jaggery 1 .5 to 2 Glasses

Milk  1 Glass,
Ghee   4Tsp.

Cashews and Raisins Roasted(Handful) Grated Coconut  1 Tbsp

Roast cashews and raisins in a tsp of ghee and keep it aside.
Boil rice and dal together in a pressure cooker. Grate jaggery.
In a wok add the jaggery and a some water and keep stirring till the jaggery dissolves.Once done stain the syrup.
In another wok add 3 tsp ghee and milk.After 5 mins add the boiled dal and rice and a little grated coconut.Add the syrup and mix well.Once it starts boiling switch off the stove and garnish with cashews and raisins.Serve hot.


Marie Biscuit Choco Balls

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Instant sweet cravings or sudden guests at home ?? No problem.

This recipe hardly takes 10 minutes. No oven and no microwave needed. Healthy and Yummy too. Great way to incorporate dry fruits into your child’s diet My family loved it.

Recipe for Marie Biscuits Choco Balls.


12 Marie biscuits

2.5 Tbsp Unsweetened cocoa powder

1.5 Cups Almonds powdered

2 Tsp Milk powder

2 Tbsp Sugar powderd

2 Tsp Luke warm milk

Condensed Milk- As per your sweet tooth


Powder Almonds, Marie biscuits and Sugar separately.

Take a bowl mix all the above ingredients (use 3/4 of almond powder as you need some later) mentioned above except milk and condensed milk. Add milk and condensed milk to the dry mixture and make a soft dough. Grease your hands and shape it as desired and roll it in the almond powder.
Refrigerate for 40 to 60 minutes.

Garnish with m&m chocolates and serve. Stays fresh in the fridge for 2 to 4 days.

You just can’t stop at one.



Rice Pudding/ Kheer

2015 June 20 is an important day for me.
My blog’s facebook page crossed 250 likes.
Untill this April ,I never thought even in my wildest dreams that I would start my Blog.Being a working professional , I wasn’t sure if I could do justice by starting my own blog.Well ,with the support of family and friends I started my blog.Crossing 250 likes is a milestone for me and yes I know that I have a long way to go.

With all your support,I am very confident that I can achieve more.

So to celebrate this milestone in this holy month of Ramadan ,I made Rice Pudding/Kheer.This sweet dish is an integral part of many festivities in India.

Recipe for Rice Pudding/Kheer


1 Cup Cooked Rice
750 Ml full cream milk(I have used Amul)
8 to 10 Tsps Sugar
1 Cup Almonds
2 Dates finely chopped
10 to 12 Raisins to garnish
1 Tsp Ghee
A pinch of Cadamom Powder


Soak Almonds for an hour and grind to make a fine paste.In case you don’t have time to soak ,grind almonds into fine powder.
Coarsely grind cooked rice and keep it aside.
Roast raisins in ghee and keep aside.
Boil milk.Once the milk boils add coarsely gound cooked rice,Almond paste or powder and keep stirring for 5 mins.Then add sugar and chopped dates.Stir for 5 more mins and switch off the flame. Add cardamom powder and mix well.

Garnish with Roasted Raisins and serve hot or let it cool and then serve.

Enjoy this Yummy and healthy Rice Pudding/Kheer.