Holi 2019 – Laung / Lavang Latika/Lata

Holi is around the corner and every household is busy with preparing Holi delicacies. This year I decided to make Lavang/Laung Latika /Lata apart from our traditional Gujiyas,Shakarpaare, Malpuas, Dahi Wadas etc…. OMG!! I am already droooooling over it!!!

Laung / Lavang Latika / Lata is a famous North Indian traditional mithai/ dessert. Stuffed and deep fried pastry is soaked in sugar and served as sweet.

Preparation Time- 1 hour, Cooking Time- 20 mins.


  • 1/2 kg all purpose flour,
  • 30 cloves,
  • 250-300 gm sugar for Chashni (Sugar Syrup) and 1 cup water.
  • Refined oil for deep frying,
  • 1 cup Water for kneading

For stuffing/fillings-

  • 500 gm homemade khoya/mawa,
  • 1/2 teaspoon powdered green cardamom,
  • 15 tablespoon crushed Raisins,
  • 2 cup powdered coconut
  • 1 cup powdered sugar

For paste- 1 teaspoon maida and 1 teaspoon water.


  1. Sieve the maida well. Add oil and knead it well by adding water. The dough should not be too hard. Cover it with muslin cloth for 30 minutes.
  2. In the meantime, let’s prepare sugar syrup, heat 1 cup of water over medium flame. Add sugar and stir well until fully dissolved.
    Bring the sugar syrup to a boil and simmer until it reaches one string consistency. 
  3. Let’s start prepping up for stuffing. Heat a pan and roast khoya until golden brown,allow it to cool and then add powdered sugar,desiccated coconut,powdered cardamom and crushed raisins.
  4. Divide the dough into 20 small equal balls and prepare small puris.
  5. Add little filling in the centre of puri and fold them into a sqaure and secure the edges with the help of paste ( 1 teaspoon maida and 1 teaspoon water) and lock it with clove.
  6. Heat the oil on medium flame and add latikas (puris) , fry until golden brown and crispy.
  7. Add the latikas in sugar syrup. Leave it for a minute.
  8. Serve hot.

Strawberry Cream Parfait

A perfect summer breakfast/snacks /dessert healthy recipe. Strawberry Cream Parfait recipe which combines of strawberries,cream,cornflakes and honey.

Parfait refers to a rich cold dessert made of whipped cream, eggs, fruits etc.

You can replace whipped cream with more healthy option like greek yogurt or homemade curd. You can add your own choice of toppings like granola, muesli, oats,dry-fruits etc.

Let’s get in action.


2 cup sliced strawberries,

2 cup whipped cream,

2 tablespoon honey,

1/2 cup cornflakes.

Preparation Time- 10 mins, Cooking Time – 0 minutes, Servings – 2


  1. Cut the strawberry into slices, place it as first layer in a glass or mason jar, then add whipped cream,cornflakes and honey.
  2. Fill the glass or jar till its full.
  3. Garnish it with cornflakes and few slices of strawberries.

Kaddu Ke Gulgule/ Pumpkin Sweet Dumplings

Kaddu ke gulgule/Pumpkin Sweet Dumplings.

This is an easy peasy recipe of pumpkin apart from kaddu ki sabji.All we need is 2 cup of whole wheat flour,1 cup pumpkin puree,1 cup jaggery (gur,gud) and few cardamoms.

Preparation Time- 15 minutes, Cooking Time – 5-7 minutes,Servings- 4


  1. Boil the pumpkin and mash it. Mix it well while pumpkin is hot with jaggery immediately so the warm will help to melt it faster. 
  2. Add wheat flour (gehun ka atta) and cardamoms,mix it well with your hands.
  3. Heat oil in a deep bottom kadhai/pan and drop spoonful and fry few at a time on medium flame until golden brown from all sides.
  4. Drain it on absorbent paper.

Kaddu ke gulgule/ Pumpkin sweet dumplings are ready.Serve it hot.


Kachi Haldi ki Sabji/Raw Turmeric Curry

Bidding adieu to winters with this Rajasthani winter dish taazi Kachi Haldi ki Sabji (fresh raw turmeric curry) with mild flavours. Turmeric has always been an inseparable part of the spices box and cooking too since centuries.

Fresh raw turmeric is easily available in winters only as its seasonal and looks like yellow ginger root.

Lets get started

Preparation Time- 10 mins, Cooking Time- 30 minutes, Servings-2


200 gm fresh turmeric,

3/4 cup curd,

4 tablespoon ghee,

3 green cardamom (elaichi) crushed,

2-3 cloves (laung) crushed,

1 tsp jeera,

1 pinch hing,

1 tsp ginger garlic paste,

2-3 green chillies slit into halves,

1 tsp red chilli powder,

1 tsp coriander powder,

1 tsp garam masala powder,

Salt to taste.


  1. Wash the turmeric and peel them with knife.
  2. Grate the turmeric with grater and keep it aside.
  3. Heat ghee in deep fry pan and once ghee is hot add cumin seeds, green chillies,ginger garlic paste,cardamom powder and cloves, let it fry for few seconds.
  4. Add the grated turmeric and cook it on low flame 10-15 minutes until it turns soft.
  5. Keep stirring it continuously so that it doesn’t stick on the bottom.
  6. Add red chilli powder,coriander powder,garam masala and curd,keep stirring it until the curry thickens.
  7. Add salt and let it simmer for another good 3-4 minutes.

Relish it with bajra ki roti or ghee laden rotis.

 Bon Appetit




Fresh Orange Sorbet

Sorbet is a lower fat alternative for ice cream and makes a refreshing dessert.The best thing about preparing homemade sorbet is that you can control the amount of sugar added.

All you need is fruit juice and tiny winy amount of sugar.

Lets get started

Preparation Time- 2 hours, No cooking time, Servings-4


2 cups orange juice, (roughly 6 oranges )

4-5 tablespoon sugar,

1-2 tablespoon water.


  1. Squeeze out the juice from the oranges once they are at room temperature. (**Cut the oranges into equal halves and keep the orange cover to create bowls.**)
  2. Heat the sugar in a sauce pan and add 1 tbsp water so that it dissolves completely on low flame.
  3. Once the sugar has dissolved add it to the orange juice sweetening to the juice. Chill the juice for 1 hour or until cold. Whisk it with a fork to beat the ice crystals out.
  4. Divide the sorbet into four orange halves and serve it immediately. If you are not serving immediately then let it freeze completely and cover them with plastic wrap.
  5. Before serving let it come to room temperature for 5-1o minutes.

A perfect dessert for kids party, family get together and kitty parties. Do let me know in the comment section how you made it.

Bon Appetit!

Orange and Cherry Biscottis

Orange and Cherry Biscottis 🍊🍒🍪

Biscotti also known as biscotto. The word originates from medieval Latin “biscoctus” meaning “twice cooked”.

Impromptu baking leads to scrumptious Orange and Cherry Biscottis which is super easy to prepare and stays fresh for a month and can be frozen.

Preparation Time-  15 minutes, Cooking Time- 1 hour, Servings- 2


2 cup all purpose flour,

2 cup powdered sugar,

1 1/2 cup milk,

1 teaspoon baking powder,

1 orange zest coarsely grated, 🍊

1 cup chopped cherry 🍒

1 cup  chopped raisins,

1 cup crushed almonds,


1.In a large bowl, add flour baking powder and sugar by mixing it well. Knead the dough by adding milk on regular interval firstly it will be little dry,keep kneading until no patches remain.Add the fruits ( I have used coarsely grated orange zest and chopped cherry) and nuts knead it properly and evenly distribute.

2. Place the dough on the lightly floured surface and divide it into 6 pieces. Roll it into round shapes. Place three on each tray with well spaced apart. Bake for 25 minutes until the dough has risen and spreads, feeling firm. The biscottis will look little pale. Remove from the oven and transfer it to wire rack for few minutes until cool enough to handle.

3. Bake for another 15 minutes turn over and then bake again until dry and golden. Transfer into wire rack and let it cool for a while. Store it in airtight container as it stays fresh for a month.

Strawberry Poptarts

These homemade strawberry 🍓 pop-tarts 🥧 have passed all the tests!!Gluten free, fun to make and freezable. Prepared these for Valentines Day ♥️🏹

Let’s get started!!

Preparation Time- 1 hour, Cooking Time – 1 hour 15 minutes, Servings -4


  • 2 cups all purpose flour plus additional for shaping and rolling
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons ice water
  • 12 tablespoons strawberry preserves ( homemade)
  • powdered sugar
  • Fresh strawberries


  1. In a bowl, add 2 cups all purpose flour, sugar and butter. Using fingertips or back of the fork, blend in butter until mixture resembles coarse. Add ice water at regular interval in the batter until it turns into soft dough. Gather dough into ball. Divide the dough into two parts. Wrap it with cling film. Chill it for an hour.
  2. Working with first dough. Take the dough out on floured surface and cut into rectangle shape. In a tray, line 2 large baking sheets with parchment.
  3. Arrange four rectangles, space apart on each sheets. Place 1 1/2 strawberry preserve in centre of each rectangle. Take the second dough and cut it into 4 rectangles, Cover the preserve with second dough rectangle. Gently press all edges of each tart to seal and double seal it with use of a fork. Poke few holes in centre of the tart with the help of toothpick. Freeze both sheets for 2 hours.
  4. Preheat oven for 10 mins at 180*C. Bake the frozen tarts for 20 mins at 180*C until golden brown reversing it intervals.***
  5. Transfer immediately to rack. Sift powdered sugar lightly. Serve warm it with fresh berries.

***Note- Some preserves may leak out.

Dhuska ( Rice Fried Fritters)

Dhuska is a traditional and famous cuisine in Bihar and Jharkhand. Every festival is incomplete without this scrumptious Dhuska which can be relished best with yam 🍠 (Suran) ki chutney or alu ki sabji.

Though it’s February I just thought of having it for breakfast in this cold weather.

Preparation Time – 20 minutes, Cooking Time- 5 minutes, Servings- 2


Overnight soaked Basmati rice – 2 cups,

Overnight soaked Chana Dal – 1 cup,

Garlic cloves- 5,

Green chillies- 4,

Curry leaves- few,

Salt to taste,

Turmeric- 1 tsp,

Oil for deep frying.


    Soak basmati rice and chana dal overnight. Grind rice,dal, green chillies,garlic with very little water.
    Batter should be coarse, it should not be thick or runny.Add turmeric and salt.
    Heat oil in a deep bottom kadhai or pan. It should not be too hot. Take little batter in spoon and gently release it in oil.
    Deep fry it and serve hot with alu ki sabji,yam 🍠 (Suran) chutney or any pickle of your choice.



Kolach is a type of pastry that holds a dollop of fruit surrounded by puffy cushion of flexible dough. Originated from Czechoslovakia, and originally  Old Slavonic word “kolo” means “circle”,”wheel”.

Let’s get started!

Preparation Time- 30 minutes, Cook Time- 20 minutes, Ready In- 2 hours 20 minutes. Servings-2.


All purpose flour (Maida) -5 cups,

Butter- 1 cup,

Sugar- 1/2 cup,

Salt- 1  1/2  teaspoons,

Milk- 2 1/2 cups,

Lemon Extract- 1/2 tsp,

Fruit preserves- 1/2 cup,

Active dry yeast- 1 1/2 tablespoons,


  1. Whisk butter and sugar together in a bowl. Stir in salt,hot milk and lemon extract together.
  2. When lukewarm,add yeast to the mixture.Let stand for 5 minutes,
  3. Add flour by whisking it well and knead it in bowl.
  4. Let it rise for an hour.
  5. Cut off small balls of dough. Roll into rounds in your hands, and place on greased cookie sheets 2 inches apart. Let rise 15 minutes.
  6. Make a deep depression with your thracks.umb lightly into the center of each roll.Fill it with fruit preserve of your choice. I have used here blueberry,raspberry and strawberry preserve.
  7. Bake at 180*C for 20 minutes.Keep checking in between until golden brown.
  8. Once done let it cool down little on wire rack.Serve warm.

This is my first try and haven’t eaten kolache before, and I enjoyed it while baking and it turned out to be delicious.

Gulkand Dry Fruit Burfi

Diwali Recipes 2018

Happy Deepawali!!

Gulkand Dry Fruit Burfi.

Perfect for festivals as well as works for energy booster. Super healthy, loaded with loads of  dryfruits which are rich in proteins.

Preparation Time- 20 minutes, Cooking Time- 50 mins, Total Time- 70 mins


1 1/2 cup chopped dried fig (anjeer),

1 cup dates (khajoor),

1/3 cup almonds (badam),

1/3 cup kaju,(cashew nuts)

1/3 cup walnuts,(akhroot)

1/3 cup raisins (kishmish),

2 tablespoon gulkand,

1/4 tsp nutmeg powder,

1/2 cup black raisins(Munakka),

1 tablespoon ghee.


  1. Let’s’ begin by soaking anjeer/fig for 15 minutes,strain water and pat dry well.
  2. Grind anjeer,dates, black raisins and kishmish in a jar by making a smooth paste.
  3. Finely chop almonds,cashewnuts,walnut and pista.
  4. Heat ghee in a deep bottomed pan and the paste of anjeer,dates and kishmish and saute it for a while.
  5. Add gulkand
  6. Add gulkand and cook for couple of minutes till you notice that mixture separates from the pan. Turn off the pan.
  7. Grease the tray with ghee and pour the mixture into the tray.Level it with spatula and allow mixture to cool completely and set into firm burfi.
  8. Refrigerate it for 30 minutes. Cut it into desired shapes.

Relish it with your family and friends.

Happy Deepawali!