Starting “Easy Christmas Recipe Series”. with Czechoslovakian famous recipe Kolache  which is super easy to make and perfect way to start your Christmas celebrations.

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.

Merry Christmas and Happy Holidays!!


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!

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!!

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!!🍴

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


Mango Pulp – 1 Cup,

Desiccated Coconut- 2 1/2 cups,

Powdered Sugar- 1 cup.


  • 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..!!