Fried Modak with Lauki (Bottle Gourd) Stuffing

 Fried Modak with Lauki (Bottle Gourd) Stuffing.

Fried Modakits deep fried or shallow fried modak recipe with chewy coconut stuffing which will melt in your mouth,covered with crispy covering. I made these mouth-watering for prasad on Day 2.

Let’s get started with recipe.

Preparation Time- 20 minutes, Cooking Time-45 minutes,Servings-3


For Dough-

  1. 1/2 cup and 1 and 1/2 tablespoon all purpose flour.
  2. 1/4 teaspoon salt
  3. 1/4 tablespoon ghee.

For filling-

  1. 3/4 cup and 2 and 1/2 tablespoon bottle gourd
  2. 1 cup grated coconut.
  3. 1/2 cup milk.
  4. 1/2 cup jaggery (gud).
  5. 1/4 tablespoon almonds.
  6. 1/4 tablespoon raisins.
  7. Cardamom powder-as required.

For Frying – oil.


  1. For filling, first grate bottle gourd (lauki) in a bowl.In a deep-bottomed pan on medium flame add grated bottle gourd in it. Cover the pan with a lid and cook until the moisture of the bottle gourd has gone.
  2. In another pan add milk,jaggery,coconut,almonds ,raisins and cardamom powder and mix well. Let it cook for a good 15 minutes on low flame and stir occasionally to avoid burning.
  3. Now add the cooked bottle gourd in the mixture and mix well.Cook for another 10 minutes and turn the gas off,keep the mixture aside.
  4. Let’s prepare the dough now.Knead APF,ghee,salt and add water according to the softness of the dough.Cover the dough with muslin cloth for about 15 minutes.
  5. To prepare the modak. Divide the dough into equal portions.Take one portion and flatten it into a small circle.Carefully, add the prepared filling in the circle.
  6. Enclose the circle and secure its edges. Repeat the same process with the remaining dough.
  7. Heat deep bottom pan on medium flame and add oil in it. Deep fry it until golden brown.
  8. Transfer it into serving tray.

Ganpati Bappa Maurya!🎊




And so the festive season starts!! And what a better way to start with Aagman (coming) of Shree Ganesha!

I had prepared Modak Poli http://(  as prasad/offering to Shree Ganesha last year  which was loved by family and was finished off within minutes.


This year I have prepared Khirapat/Panchakhyadya for prasad. It is prepared with 5 main ingredients consisting  khopra (dry grated coconut)-1 cup},khaskhas (Poppy seeds)-1 tablespoon,khishmish(raisins)-10-12, khadishakar (Rock sugar)-1/4 cup,{P.S I have used normal sugar for this recipe.},kharik (dry dates)-3/4 cup,  cardamom powder (elaichi) – 1 teaspoon and handful of pomegranates (optional).

Preparation Time-10 mins, Cooking Time-5 minutes.


  1. Roast grated coconut in a deep pan/kadhai. Do not let the colour change.
  2. Roast poppy seeds for 2 minutes.
  3. In a bowl,mix dry dates,poppy seeds and sugar together and now make a coarse powder in a mixer.
  4. Mix all the ingredients into it. You can store it in an airtight container or jar for good 8-10 days

Until than


Ganpati Bappa Maurya!!


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!!🍴