नारळ बर्फी

उद्या रक्षाबंधन, म्हणजे बहिण-भावाच्या प्रेमाचे बंधन! या दिवशी बहीण आपल्या भावाच्या उजव्या हाताच्या मनगटावर राखी बांधून भावास दिर्घ आयुष्य व सुख लाभो म्हणुन प्रार्थना करतात.

नारळी पौर्णिमा म्हणजे नारळी भात, नारळाच्या वड्या …. नारळ बर्फी बनवून बघा, खात्री आहे तुम्हाला व तुमच्या लाडक्या भावलाहि नक्की आवडेल.

तुम्हा सर्वांना रक्षाबंधन व नारळी पौर्णिमेच्या मन:पूर्वक शुभेच्छा!!


नारळ . . . . . . . १

साखर . . . . . साधारण ३०० ग्रॅम

तूप . . . . २चमचे

वेलचीपुड . . . . . . . . १ चमचा

बादाम-काजूचे काप . . सजावटीसाठी

केशर . . . . . . . . . . ४_५ काड्या

दूध . . . . . . . . . . . . १/२ वाटी


प्रथम केशर दूधात भिजवून ठेवावे .

नारळ खवून घ्यावे .

नारळाचा छान पांढरा चव घेणे ,पाठीचा काळपट भाग घेऊ नये .

कठईत तूप तापवून नारळाचा चव घालावा.

मंद आचेवर ५ मिनीटे परतावे.

केशर मिश्रीत दूध घालावे .

५ मिनीटानी साखर घालावी .

मंद आचेवर सतत ठवळावे .

हळूहळू साखर विरघळेल .

सतत ठवळत रहा .

थोड्याच वेळात मिश्रणाचा घट्ट गोळा होऊ लागेल .

मिश्रणाचा गोळा बनला व कठईचा काठ सोडू लागला , म्हणजे आपल्या बर्फीचे मिश्रण तयार झाले .

एका ट्रेला तुप लावून त्यात हे मिश्रण ओता .

वाटिच्या तळाशी तूप लावून त्याच्या सहाय्याने मिश्रण एकसमान ट्रेत पसरवा .

वरतून काजू – बदामाचे काप लावा.

आवडीनुसार वड्या पाडा.

Super easy gajar ka halwa without khoya!!

  • Carrot halwa or gajar halwa is a traditional dessert 
  • 1 cup carrot Grated
  • 1 tablespoon Ghee
  • 1/2 cup 
  • Sugar2 cups 
  • Milk
  • Almonds
  • Cashews


Heat ghee in a pan and saute the grated carrot for 3-5 mins.

Add milk , mix well.

Let it cook till the carrot has absorbed all the milk for around 10- 15 mins.

Add sugar and mix well.

Allow it cook for 5-7 mins.

Once halwa is thick as solid and no more visibility of milk, add dry fruits and give it a good stir.

Switch off the flame and keep the halwa in the pan for a while, 10-15 mins. to cool down.

Rest of the moisture from the halwa will be evaporated by then.

Now Gajar ka Halwa is ready

Transfer in the serving bowl, garnish with some chopped nuts 

This dessert can be served hot as well as cold . 

Store the excess halwa (only if you can save some) in an air tight container and refrigerate. It will taste good up to 10-15 days. Mine never lasts that long, ever!


Mamra Ladoo (Puffed Rice Balls) is easy to make as winter healthy recipe.

This crispy sweets balls are delicious and loved and is relished by both young and old generation.

These mamra ladoo are made without oil or ghee still they are very tasty. Using jaggery instead of white sugar retains the traditional charm of this recipe It is more fun to have because that crunchy murmura ladoos gives a superb mouthfeel.

It is so quick and easy. The only thing to be taken care is the jaggery should be properly caramelized. Having murmura ladoo in cold winter is more fun.

And it does not required much cooking time.

Puffed rice 3 cups
Jaggery 1 cup
Ghee 1-2 Tbsp

Clean and roast puffed rice on a very low heat in a heavy bottom pan for 2-3 min., so it gets more crunchy.

Heat ghee in a pan , add grated jaggery.

Keep stirring on a low heat until jaggery starts bubbling.


Add roasted puffed rice into jaggery mixture and stirring continuously till all the puffed rice is coated with jaggery, Turn off the heat.

Transfer the mixture into another tray. Now work very fast, apply some drops of ghee in your palms and take small amount of mixture and make round balls.

You have to be very quick and finish making them before mixture gets cold. When they are cool, store them in a airtight container.

Enjoy this healthy version of sweet during kite festival.

Choco Almond Muffin Recipe 

Children’s Day is a day when you celebrate with your child and children around the world. It’s not the only day you do that, of course, but in India, we celebrate it to coincide with Jawaharlal Nehru’s birthday. And on days like these,it’s always good to just spend time with your kids and cook or do something equally fun. It’s definitely fun to whip up some quick treats that they can brag about to their friends the next day at school. So we’ve put together ,an easy to make recipe and can be done by the kids, with a little help from you. Make sure they’ve got their aprons, mittens all ready, because it’s going to be a really fun day!

Choco Almond Muffins

Prep Time : 11-15 minutes Cook time : 26-30 minutes Serve : 4 Level Of Cooking : Moderate Taste : Sweet

Ingredients Cocoa powder 4 tablespoons

  • Almonds chopped 10-12

    Almonds coarsely ground 2 tablespoons

Eggs 4

  • Sugar 1 cup

  • Refined flour 3 tbsp

  • Butter melted 4 tbsp


Preheat oven to 180ºC. Break eggs into a bowl. Add sugar and blend with a blender till frothy.

Sieve refined flour and cocoa powder into a bowl.

Add coarsely ground almonds and mix.

Add this flour mixture gradually to the eggs, mixing with the blender continuously. Add melted butter and mix.

Pour the batter into muffin moulds till half . Sprinkle chopped almonds on top and bake in the preheated oven for twenty to twenty five minutes.

Serve hot.

Masala Milk – Kojagiri Purnima Special

Kojagiri purnima, also known as Sharad Purnima, falls on the full moon day of Ashwin month as per Hindu calendar.

We used to have masala doodh in our terrace by the moonlight. It was a fun activity for kids; we use to keep the lights off and have masala milk in the full moon’s light.

It is believed that on Sharad Purnima day Goddess Lakshmi goes around from place to place asking “Ko jagrati?” meaning “Who is awake?”. Thus the name of this full moon day came to be Kojagiri Purnima. Believers stay awake till 12 in the night and keep the masala milk in moonlight by midnight before having it. There is a belief that on this full moon day the Earth and Moon are at a close distance and so moonlight provides us medicinal benefits.

The practical reasons behind these traditions. When it comes to festive food, we find that there is usually a close connection between the food and the season we consume it in. On the day of Kojagiri Purnima too we have milk , which are good for controlling pitta(acidity). Apparently, pitta dosha rises in this season of October heat. So that gives us one more reason to enjoy the yummy masala milk…..

Easy recipe of masala milk to celebrate any festive occasion, especially perfect for Kojagiri Purnima.


Milk 1 Ltr

Almonds 15-20

Pistachios 10-12

Nutmeg powder 1/4 Tsp

Cardamom powder 1/2 Tsp

Saffron strands 10-12

Sugar 4-5 Tbsp or as per your taste


Soak almonds in half cup of hot water for 5-10 minutes.

Peal almonds and pistachios, and coarsely grind or roughly chop them.

Bring milk to a boil and then allow it to simmer on slow flame till it becomes 3/4th of the original quantity. Keep stirring intermittently to ensure that milk doesn’t spill over.(approx. 15-20min.)

Add sugar and continue to simmer the milk till sugar dissolve.

Add cardamom and nutmeg powder, and mix well.

Add chopped / crushed almonds and pistachios, and mix well.

Allow the milk to simmer till it reduces almost half the original quantity and then add saffron strands and mix well.

Turn off heat.

Mix well and serve hot/ warm or cold as per your liking.

Wishing you all a very happy Kojagiri Poornima !! May Goddess Lakshmi bless you with good health , fortune and Prosperity !!!

Banana Walnut Lassi

To give your morning a boost of health, try making this super-easy Banana Walnut Lassi and have a great day ahead. Celebrate this auspicious occasion with fun, grandeur and delicious food.

Navaratri Banana Walnut Lassi

Servings 1 glass


  • 1 cup yogurt
  • 1 Small banana
  • 4 walnuts
  • 2 tsp Honey


  1. In a food processor, pour yoghurt, walnuts, honey and bananas.
    Whip till it reaches a smooth and creamy consistency.
  2. Transfer into a glass and garnish with chopped walnuts, pistachios before serving.

Badam kheer 

badam kheer or badam payasam is a delicious creamy kheer made with blanched almond paste, milk with a slight touch of saffron for extra flavor. The use of saffron in this badam kheer recipe not only adds an aromatic flavor but also gives it a rich creamy color. This quick dessert is also high-energy sweet dish suitable for kids due its generous use of almonds. Follow this recipe and learn how to make it in just 30 minutes.

Servings 4



blanching & grinding almonds:

  • ¼ cup almonds or 35-40 almonds (badam)
  • 1/2 cup water for soaking almonds
  • 1/2 cup milk for grinding
  • 5 tablespoons sugar or add as per required
  • 4 green cardamoms (chotti elaichi)

Other ingredients for badam kheer:

. 2.5 cups milk

  • 10 to 12 strands of saffron (kesar)


Soaking, blanching and peeling almonds

  1. Rinse the almonds and add them in a bowl, then pour ⅓ cup hot boiling water on it. Cover and keep aside for 30 to 40 minutes.
  • Then drain all the water.
  • Peel the almonds. you just need to press the skin and it comes out easily.
  • Take 3 to 5 of blanched almonds and slice them thinly.

Grinding almonds:

  1. Add the remaining almonds in a grinder jar. Grind till smooth. the almonds should be ground very well to a smooth consistency. if there are coarse particles or chunks, then add milk and grind
  2. making badam kheer:

    Take milk in a pan. make sure that the pan is large enough so that the milk does not spill out while boiling.

  3. keep the pan on a low flame till it comes to a boil. Stir at intervals so that the milk does not scorch from the bottom.
  4. Add sugar and stir until sugar dissolve. Add saffron strands and stir.
  5. Simmer on low flame for 3 to 4 minutes. Do stir at intervals. Then
    add the almond paste

    mix very well with a spoon.

  • Let the entire badam kheer come to a boil.
  • Then switch off the flame. scrape the evaporated and dried milk at the sides of the pan and add them in the kheer.
  • You can serve badam kheer hot, warm or chilled. while serving garnish badam kheer with the sliced almonds and a few strands of saffron.

Quick Kalakand recipe

kalakand is a rich milk cake. one of the popular indian sweets. the traditional way of making kalakand is a long one and takes some time. milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably.

This kalkand is a jhatpat (quick) recipe. only two ingredients are required.

Easy kalakand recipe


  • 400gramssweetened condensed milk
  • ¾ teaspoon cardamom powder (choti elaichi powder)
  • 1 tablespoon sugar (optional)
  • 1 teaspoon rose water (optional)
  • 10 to 12 pistachios (pista)
  • 10 to 12 cashews or almonds (kaju or badam)
  • 7 to 8 strands of saffron (kesar) – optional
  • Paneer 250 to 300 grams
  • preparation
  1. Grease a pan or a thali with some ghee
    Crush coarsely pistachios, saffron and cashews , almonds in a mortar-pestle. you can also slice the dry fruits.
  • Grate paneer. you can also crumble the paneer. if the paneer is refrigerated, then I suggest to grate it. if freshly made, then you can crumble it. crumble finely. there should be no chunks in the crumble.
  • Procesedure
    1. Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai.
      Add the grated or crumbled paneer to the condensed milk. mix very well.
    2. Add some sugar as you feel the sweet taste was less for us. I added 1 tbsp sugar. You can check the taste and add accordingly.
    3. Keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.
    4. Stir the mixture often so that it does not stick to the bottom of the pan.
    5. The kalakand mixture will start thickening as it simmers and begins to cook.
    6. When the mixture gets thickened well and looks like one mass, switch off the flame.
    7. It took approx 15 minutes on a low flame. depending on the quality of your pan, pan thickness and size, the kalakand mixture should have some moisture and should look dry.
    8. Remove the pan from the flame. add 3/4 tsp cardamom powder. stir very well.
    9. Setting of kalakand
      1. Now pour the kalakand mixture in the prepared plate or thali

        Shake the pan gently so that the mixture spreads evenly. you can also level with a spoon or spatula.

      2. Sprinkle coarsely crushed dry fruits all over the kalakand.
      3. Gently press the dry fruits with a spoon. cover and allow the kalakand to become warm or cool completely at room temperature. then keep in the fridge for a couple of hours for it to set.
      4. After it sets, slice the kalakand and serve. in case if you cannot slice the kalakand. It tastes delicacy
      5. Serve kalakand as a sweet or as a dessert.

kaju katli recipe

India is synonymous with delicious food and sweets of all kinds and so is Navratri, what adds to the joy of Navratri to the foodies is that there are nine days of celebrations, meaning every day you would get to relish on a different kind of delicacy.

Here are one KAJU KATLI

These kaju katli are the way they are actually meant to be – thin, smooth, melt in the mouth slices of cashew goodness.

This fool proof recipe of kaju katli.

kaju katli recipe

kaju katli recipe – these kaju katli are the way they are actually meant to be – thin, smooth, melt in the mouth


PREP TIME 5 minutes
COOK TIME 15 minutes

TOTAL TIME 20 minutes

SERVINGS 15 kaju katli slices


  • 1 cup kaju OR 160 grams kaju (cashews)
  • ½ cup sugar OR 100 grams sugar OR add as required
  • 5 tablespoon water
  • 1 tablespoon ghee
  • 1 teaspoon rose water and 8-9 strands of saffron (optional)


making kaju katli mixture:

  1. powder the cashew in a grinder
    The cashews should be in powdered form and not become pasty or oily.
  2. on a low flame heat sugar and water in a thick bottomed or non stick pan or kadai. Aslo add Rose water in it.
  3. meanwhile grease a plate or a tray and keep butter papers ready.
  4. when all the sugar dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
  5. stir and keep on stirring the cashew mixture on a low flame.
  6. The cashew mixture would start thickening.
  7. cook the kaju mixture for approx 10 minutes till the whole mixture starts to come together.
  8. Switch off the flame.

making kaju katli

  1. Remove the whole lump of the kaju mixture from the pan and place it in a plate.
  • Add ghee to the cashew mixture.
    when the heat in the mixture is warm enough to handle. Add the powdered saffron in the cashew dough. Then knead the cashew mixture.

. Flatten the kaju katli dough and place it on a butter paper or on a greased plate

  • place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
    Remove the butter paper and let the rolled kaju katli dough cool.
  • when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
    Gently remove the kaju katli with a butter knife.
  • Serve the kaju katli straight away or keep in an air tight container