Amritsari Phirni- Rice Pudding

Amritsari Phirni

Phirni a delicious Punjabi style milk and rice based creamy traditional dessert. It is one of the most popular dish in North India and relished especially during festivals.  .And what can be better than auspicious festival of Baisakhi.🤗

Preparation Time-20 mins, Cooking Time- 35 mins,Servings- 2


1/4 cup Basmati Rice,
1 litre Milk , full fat
1/4 cup Sugar ,
Mixed nuts , pistachio and almonds for garnishing,few cardamoms.


  1. Soak the rice in water for half an hour.
  2. Drain water and pulse in a grinder till you get a grainy consistency. The grains should feel gritty between your fingers and should be slightly bigger than sooji (semolina).
  3. Bring the milk to boil in a large sauce pan, add the rice and saffron while stirring continuously. Turn the heat to low and keep stirring to avoid lumps.
  4. After 20 minutes the mixture start to thicken.Let it simmer for next 15 minutes till it thickens and rice is completely cooked.
  5. Add sugar and mix it until dissolved . Turn off the gas, let it cool.
  6. Once cooled, transfer it to mixer and churn it for just 5 seconds.
  7. Garnish it with pistachios and almonds.
  8. Refrigerate it for 3 hours and serve chill.

Happy Baisakhi!!


Aam Panna

Aam Panna is a popular summer tangy cooler.Green mango Panna or Aam Panna is a great remedy of heat stroke and dehydration. It is packed with vitamins too.

Preparation Time- 15 minutes. Cooking Time- 20 mins, Servings-2,


2 Raw Mangoes,

2 teaspoons – Roasted Cumin Seeds,

1 tablespoon- Kala Namak (Black Salt),

1/2 teaspoon- Crushed black pepper,

6 teaspoon – Jaggery,

4 cups Water,

A handful of mint leaves

Method –

  1. Boil water in a pan, add mangoes and boil them for 30-40 minutes.
  2. Mangoes will loose their green color and will appear in olive color.
  3. Cut open the mangoes and with the help of spoon,scoop out the pulp from boiled mangoes.
  4. Allow the pulp to cool down completely.
  5. Once cool down, add all the spices to the pulp.
  6. Add this to blender or mixer and mix well.
  7. Panna is now on a thick side and now you can water and adjust seasonings accordingly.
  8. Add ice and fresh mints, serve cold.
  9. It stays fresh up to 2 weeks.

Happy Summers!!🍸

Mulberry Vanilla Layered Bundt Cake

Easter Special! 🐣

Finally got into the bandwagon in preparing of bundt cakes. But this version of cake is different with my kind of taste and i.e Mulberry And Vanilla. 🍮

It’s spongy,soft and the texture is just lovely.😍

Let’s get started with this scrumptious cake.

Preparing Time-5 minutes, Cooking Time – 15 minutes, Servings- 2

Ingredients –

Mulberry Pulp – 1 cup,

All purpose flour- 1 cup,

Sugar – 1/2 cup,

Butter- 1/2 cup,

Vanilla Essence- 1 tsp,

Baking Powder- 1 tsp,

Baking Soda- 1 tsp,

Milk- 1 cup.


  1. Preheat the oven at 180*C.
  2. In a bowl beat the butter, powdered sugar and vanilla essence till light and fluffy.
  3. Sift together flour,baking powder and baking soda.
  4. Add the milk, mix with a spatula and then fold it in the flour.
  5. Grease the pan with butter/ghee.
  6. Pour the batter into the pan till 3/4th full.
  7. Bake for 15 minutes or till a skewer/knife point/toothpick when inserted in the centre of the cake comes out clean.
  8. Let it cool.
  9. In the mean time you can prepare the mulberry pulp. In a pan add, 1/2 cup lukewarm water and 10-15 mulberries.
  10. Stir it unless it comes out like pulp.Turn off the flame and let it cool.
  11. Pour the mulberry pulp in the centre of the cake bundt.
  12. Freeze it for 10 minutes.
  13. Dust the powdered sugar with sift and decorate with mint leaves.

Mulberry Vanilla Layered Bundt Cake is ready. It’s ideal for kids especially in summers, birthday parties, get together and reunions.🥂

Bon Appetite!🍴

Sugarless Walnut Fudge

I am totally in love with the chocolate,🍫 well being a chocolatier ( The Sweet Life Chocolates ) are big perks in itself. 🍫I always look forward to include it in my diet in a healthy way. Me and my husband are the biggest chocolate freaks!!🍫

Today I came up with this genius idea. 🙇🏼‍♀️

There is no sugar…really!!😇

Let’s get started!!🙌🏼

Preparation Time- 5 minutes, Cooking Time/Cooling Time- 30 minutes. Servings – 2.


Cocoa Powder- 2 Cups,

Walnuts- 1 1/2 Cups,

Vanilla Extract- 1 teaspoon,

Butter- 2 tablespoon,

Desiccated Coconut- 1/2 Cup.

Method –

  1. In a bowl, mix well cocoa powder, desiccated coconut powder, vanilla extract, walnuts and melted butter.
  2. Spread the mixture and garnish it with walnuts on the top as well on parchment or butter paper into a dish of your choice and chill it in fridge for 30 minutes.
  3. Once set, cut into desired shapes and serve.
  4. Store it in air tight container in the fridge.

Enjoy this sugarless beauty with your loved ones. 🤗

Assamese Komola Kheer/ Orange Kheer/Orange Pudding

Komola Kheer is a very popular Assamese dessert. I had a set of forgotten oranges in the fridge then the idea of making halwa stuck me…why not?

It is absolutely tasty and rich in Vitamin C, anti oxidants and perfect fit for a low calorie sweet.

Preparation Time – 5 minutes, Cooking Time – 15 mins, Servings -2.


Orange Pulp – 2 Cups,

Milk -1 ltr ,

Sugar – 4 teaspoons,

Dry fruits- according to your choice, I have used cashewnuts(kaju), raisins(kishmish),Almonds and pistachios.


  1. Begin by putting milk in a heavy sauce pan.
  2. Bring the milk on a boiling point and reduce heat to minimum.Keep stirring it.
  3. When the milk starts to thicken,add the dry fruits in the kheer/ pudding.
  4. Add sugar and keep stirring,when the kheer/pudding is of desired consistency switch off the gas.
  5. Keep stirring it and let it cool and cover it.
  6. Before serving add chilled orange pulp in kheer/ pudding.
  7. Your Orange kheer/pudding is ready to be served.🍊

Bon Appetite!!🍴

So this Happened….Got Nominated for Indian Food Bloggers Award!

An early morning surprise knocked at my door…! Well, I have been nominated for Indian Food Bloggers Awards.

I am honoured! 🤗 I have learned so much in last two years and I am happy that I am in the blogging world. I started my blog Eat Pray Love Food Blog on 10th October’ 16.♥️ It means the world to me.I would like to say a big thank you to my family,friends and my fellow bloggers.😇

Happy Blogging!💌

Bon Appetite!🍴

Red Chilli Pepper Jam

Red Chilli Pepper Jam.

A beautiful blend of flavours! It’s sweet,little tangy and spicy.No preservatives or artificial colors. It can be spread on toast,mix it with hung curd to make a beautiful dip or as salad dressing. In short, a versatile condiment.

Preparation Time- 15 minutes, Cooking Time- 2 hours 15 minutes, Servings- 2 jars.


250 gms red hot chilli pepper halved and de-seeded (without seeds,mirche ke achar wali badi mirchi),

500 gms red  and yellow bell peppers,halved and de-seeded,

2 cups Apple Cider Vinegar,

2 cups Sugar.


  1. In a deep pan, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pan with a lid and cook for about 20 minutes or until the peppers have softened.
  2. In a strainer, drain the pepper mixture and with the back of a wooden spoon (if not wooden spoon you can use spatula also), press on the peppers to extract any excess liquid.
  3. Transfer the peppers into a blender/mixer and make a puree.
  4. Press the puree through a sieve to remove the pepper skin and discard it.
  5. In another pan on a medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved.
  6. Continue to cook the mixture for next 40 minutes, stirring occasionally.
  7. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.