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!!


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!!🍴

Dahi Bhindi – Okra/Lady Finger with Yogurt Curry

Dahi Bhindi/Okra/Lady Finger with Yogurt Curry

Preparation Time- 10 minutes, Cooking Time- 20 minutes, Servings- 2


  • 20 medium size okra (bhindi)
  • 3 Tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp mustard seeds (rai)
  • 1 tsp (hing)
  • 1 Tbsp besan (gram flour)
  • 2 tsp coriander powder
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1 cup yogurt (dahi, curd)
  • 1 cup water (approximately)
  • 1/2 tsp salt


  1. Wash and pat dry the okra and cut both ends, and cut them in about 1 inch pieces.
  2. Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are soft for around 5 minutes.
  3. Remove it in a bowl and use the same pan for further process.
  4. Heat 1 teaspoon oil on medium heat.As soon as the oil is hot,add cumin seeds,mustard seeds and hing.As it starts to splutter turn the flame to low.
  5. Add the besan and stir fry for about 1 minute until it has light aroma, and is golden brown in color as it will give the thickness to the gravy.
  6. Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix come together. Stir it for 3 minutes.
  7. Add water and salt,let it simmer for 5 minutes on low flame.
  8. This can be best relished with jeera rice,fulka roti,chapati or paratha (Indian flat breads).

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..!!

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,


  • 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


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!!

Navratri Special – Bharwa Lauki with Kadhi/Stuffed Bottle Gourd with Kadhi

Day 7!!

Bharwa Lauki with Kadhi is the newly added recipe in my collection, tried and tested and instantly approved by my husband with two thumbs-up. It can be relished during fasting and as a breakfast or evening snacks.

Let’s get started

Preparation Time- 10 minutes,Cooking Time- 20-30 minutes, Servings- 2.


Lauki (Bottle Gourd) – 1 Medium,

Curd-  1 cup,

Amarnath(Rajgira) Flour-2 tbsp,

Boiled potatoes-2 tbsp,

Green chillies chopped-3,

Powdered Black pepper – 1 tsp,

Rock Salt-1 tbsp,

Groundnut Oil -to fry.


  1. Peel lauki,cut into roundels,and remove seeds from the centre to make hollow.
  2. In a bowl, add mashed potatoes,green chiilies and black pepper mix well,mashing lightly.
  3. Stuff the roundel centres with mashed potatoes batter.
  4. Heat a oil in a non stick pan, add cloves and cardamom for saute.Place bottle gourd(lauki) on the pan and cook till golden brown. Cover it with lid so that’s it is cooked at the earliest.
  5. Uncover and flip it the other side.
  6. To prepare kadhi, add curd,amarnath flour,salt and black pepper and mix well.
  7. Add 1/2 cup water, and whisk well to make a smooth batter.
  8.  Pour the curd batter in another non stick pan,cook it, stirring continuously till the mixture thickens.
  9. Put some of the kadhi in a serving plate,arrange stuffed bottle gourd roundels over it and serve it immediately.Serve the remaining kadhi as required.

I am sure when you make this everybody is gonna love it. Hope you try this soon and don’t forget to share your feedback with us.

Bon Appetit!

Sabudana Khatti Meethi Namkeen- Pearl Tapioca (Sago)

Day 6!!

Sabudana Khatti Meethi Namkeen recipe is a delicious crunchy snack made with tapioca pearls(sago) which can be eaten during fasting and midnight munching too.

  • 1/2 cup Soaked Sabudana (overnight) (Tapioca Pearls)
  • 1 cup Roasted Peanuts,
  • 15-20 Almonds
  • Cooking oil , to fry
  • 1 teaspoon Rock Salt
  • 1 tablespoon Sugar , powdered
  • 1/2 teaspoon Whole Black Pepper 


1. In a pan heat some oil. Drop one pearl of sabudana in hot oil to test if it is heated optimally. If it rises instantly to the surface, the oil is ready to fry. Add sabudana to oil and let the sabudana fry and puff up for a couple of minutes without changing its colour. Remove sabudana on a plate lined with a paper towel to absorb extra oil. Similarly,fry the peanut but not over-fry.

2. Roast almonds and mix it with sabudana and peanuts.

3.Transfer it in a bowl, now add rock salt, powdered sugar and crushed black pepper.

4. Let it cool.Transfer it into air tight container.

Sabudana Khatti Meethi Namkeen can be relished along with tea,coffee or hot almond milk.

Happy Navratri!!