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

Ingredients-

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

Method-

  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!!

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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.

Method-

  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.

Ingredients-

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.

Ingredients-

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.

Method-

  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!!🍴

Mango Coconut Ladoo – Ready in 3 minutes!

Hello Summers!

Bringing in Summers with The King of Fruits Mango!!

Summers doesn’t mean only scorching sun and sweaty weather, it is the time for sweets,juicy fruits,ice-creams, milk-shakes, smoothies and what not??!!  OMG!! The list is endless…

So this summer, I decided to make Mango Coconut Ladoo and with only 3  ingredients.

Let’s get started without any further delay!

Preparation Time- 3 minutes,Cooking Time-No Cooking Time,Servings – 8

Ingredients-

Mango Pulp – 1 Cup,

Desiccated Coconut- 2 1/2 cups,

Powdered Sugar- 1 cup.

Method-

  • Keep ½ cup of the grated coconut separately to use it in the end.
  • Now add mango pulp,coconut and powdered sugar into a bowl and mix well.
  • Take a small portion of the mixture. Roll into round shape ball.
  • Garnish it with the reserved coconut.

Mango Coconut Ladoos are ready!! I am already droo-oo-ling over it!! Going right away in kitchen and preparing second batch of it!!

 

 

 

Bon Appetite..!!

Basant Panchmi Special- Rava Kesari Sheera/Kesari Halwa

Hello Foodies!!

Bringing in Basant Panchmi on a sweeter note and what a better way to prepare Kesari Sheera/Kesari Halwa.

All we need is,

Ingredients-

  • 2 tbsp  cup ghee
  • 10 cashews / kaju, halves
  • 1 tbsp raisins / kishmish
  • ½ cup rava / sooji / semolina, fine
  • 1 cup water
  • ¾ cup sugar
  • 2 tbsp saffron water / kesari
  • ¼ tsp cardamom power / elachi powder

Method-

Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.

Once the cashews turn golden brown, keep aside.Now in the same ghee roast ½ cup semolina/sooji.

Roast on low flame for 5 minutes or till it turns aromatic. keep aside

In a large kadai boil 1 cup water.keeping the flame on low, add in ½ cup roasted semolina/sooji.

Stir continuously till the rava absorbs water and no lumps are formed.
further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
keeping the flame on low, stir well till the sugar dissolves.

Add 2 tbsp saffron water or kesari food color.(Soak few treads of saffron in warm water for 15 minutes). Here, I have used edible orange food color.

Make sure the mixture is combined well and no lumps are present.
cover and simmer for 2 minutes or till rava gets cooked well completely.

Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
mix well till the rava kesari separates from pan.

Kesari Sheera/Kesari Halwa is ready to be served.

Do let me know when you try this irresistible bowl of kesari halwa in the comments section.

Happy Basant Panchmi!!

Fasting Recipe- Makhane ki Kheer/ Lotus-seed Kheer/Foxnut Pudding

Day Four!😇

Tired of having roasted Makhana/Foxnut on fasting days?? I wanted to have something sweet to satisfy my taste buds so thought of making Makhana kheer/ foxnuts pudding and here I am sharing recipe with you all .

Preparation Time – 10 minutes

Cooking Time- 30 minutes

Serving -2

Ingredients-

Milk-3 cups,

Ghee-2 tablespoons ,

Sugar- 5 tablespoons ,

Cardamom powder(elaichi)- 1/4 tsp,

Crushed almonds – 5-6 pieces,

Raisins(kishmish)- 8-10 pcs,

Makhana/Lotus Seeds/Foxnuts -1 cup roasted and crushed,

Mace powder-(Javitri) – 1 pinch

Method-

1. Place a fry pan on low heat. Add ghee in it.

2. Now add the chopped makhane to the pan, sauté for 2-3 minutes. Remove the makhane and keep them aside. Crush the fried makhanas with a rolling pin.

3.Now, take a deep bottom pan add milk and give it a boil.

4. Then, add cardamom powder, mace powder, roasted and crushed Makhane, almond and raisins. Give it a stir.

5. Reduce heat and cook on low flame for another 20-25 minutes, stirring constantly till the milk attains a thicker consistency or reduces to ¾.

6. During this period, keep on stirring every 2 minutes so that it does not stick to the sides, bottom and burn.

7. Add sugar as per your taste. Stir continuously.

8. Remove from heat and transfer to a bowl.

9. Garnish it with pistachios.

10. Serve hot and enjoy.

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appy Navratri!!<<
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