Badam Katli / How to make Badam katli




Here’s presenting an awesome Badam katli recipe today, mind you, this will leave you drooling over. Scrumptious and delicious mithai which is easily made at home. With few ingredients easily available in your kitchen pantry.

If you just get the trick and technique right then nothing can stop you from making any recipe …that’s quite motivating 😀

So why don’t we get to the recipe….. Let’s get started


Badam katli

Badam Katli


  • 200 grams sugar
  • 250 grams badam/ almond
  • 200 grams water
  • 1 tablespoon milk
  • Pinch of saffron
  • 1 teaspoon elaichi / cardamom powder
  • 4 tablespoon ghee
  • Parchment paper/ butter paper


  • Soak Badam / almonds overnight
  • Peel the skin
  • Spread the Badam on a muslin cloth and let it dry under the fan for 4 to 5 hour’s
  • Once Badam has completely dried up blend it to a coarse powder and keep aside
  • Soak the saffron in warm milk
  • Take a heavy bottom kadhai pour water and sugar, boil it till one thread consistency
  • When you reach to the desired consistency add the powdered Badam
  • Keep the flame low and stir the mixture continuously
  • Pour in saffron milk and stir
  • Add 2 tablespoon of ghee
  • Now combine the mixture and fry for 10 to 15 minutes
  • If you find the mixture too dry after frying for 10 minutes pour in some more ghee
  • When the mixture starts leaving the kadhai and combines together, then it’s ready.
  • To check whether the mixture is ready just roll little mixture with palm if it sticks add a little ghee and fry and if it doesn’t (see the pic below) then you are good to go
  • Off the flame let it cool a bit not completely
  • Spread a parchment paper and pour the mixture
  • Take another parchment paper and place it above it
  • With the help of rolling pin spread it evenly to a desired thickness you want, take your time, relax and do this.
  • Once the mixture is evenly spread cut it into diamond shape with a cutter or knife
  • Let it cool
  • Badam katli is ready within minutes
  • Tastes just yum, mind you this will make your loved one’s go gaga on you
  • Store them in an airtight container in the refrigerator
  • Enjoy Badam katli, when you have a sweet craving
  • Did you like the recipe? Comment down below
  • This also marks my 3 years journey with food blogging….
  • Until then keep exploring……..

Lauki Barfi/Bottlegourd sweet

Food Is The Ingredient

That Binds Us Together

Lauki barfi is a complete Desi mithai which one could find in every sweet shop in Purvanchal.

Lauki is grown in abundance in this region, so this sweet was common among rich and poor. Though it’s vanishing now, as many don’t prefer eating them anymore. I can remember my childhood day’s when we use to go for marriages and this mithai was served, where as a kiddo I did not like this mithai after knowing that it was made with lauki 😀

“The older you are the wiser ” and now I realize it value. My son loves this mithai and my daughter is still shying away from this barfi.

In good old days this mithai was made with sugar syrup only, which made them really very hard. The reason for this was to make them last for months, as this was send with daughters as their goodies after marriage and in those days returning to mother’s place after marriage was not imagined coz no way of transportation was there during those times.

But as time has passed on this recipe has changed a bit by using mawa. Which does enhance the taste a lot, but the shelf life is restricted. I am so happy to be writing about this yummy mithai and saving the recipe for next generation to come.

So let’s get the recipe


Lauki Barfi

Lauki ki Barfi


  • half kg lauki grated and seeds removed
  • half kg mawa/khoya
  • 100 grams sugar or as per sweetness
  • 4 tablespoon ghee
  • 1 tbsp elaichi powder
  • few drops kewra essence(optional)
  • Green colour this is optional
  • kaju/cashewnuts for garnishing


  • Heat kadhai with ghee,saute lauki till light brown in colour
  • Add sugar and let it melt,flame should be medium
  • Once sugar has melted completely and starts drying
  • Add in mawa/khoya and cook till the mixture dries up completely leaving the pans sides.
  • off the flame and add in kewra essence,elaichi powder and green colour
  • Mix it very well
  • Grease a plate and spread the mixture evenly
  • spread kaju on the mixture
  • apply a cut on the mixture when it is still hot
  • Chill it in the refrigerator for one hour
  • cut into pieces and serve
  • This mithai I had made on Krishna Janmasthami as bhog.
  • A simple and easy homemade is ready for all the festive occasions.
  • Hope you loved this this recipe,do like and comment your views.
  • you can even give star rating to the recipe,this could make my day.
  • Thanks for stopping by and reading till here
  • Until then keep exploring…….
  • You can notice colour differnce in the barfi as after refrigeration ghee makes the colur light.

Rating: 1 out of 5.

Fried modak/Ganesh chaturthi special

Often after hearing about modak we do thing about rice flour stuff one which is really awesome,but I am making today fried modak for a change.The stuffing that I have used is the same only added khoya to it.Ganesha’s favourite sweet is modak as we all know.

So today being the 10th day of Ganpati festival and offering Lord these fried modak .the stuffing used in this modak can also to used for stuffing parathas or gujiyas.

Do check my You Tube channel purvanchalstadka for video

Let’s get the recipe quick

Fried Modak


  • 1 1/2 cup grated fresh coconut
  • 3/4 cup sugar
  • 1 cup khoya
  • 3 tablespoon saunth powder/ dry ginger powder
  • 1 tablespoon elaichi powder
  • 1 tablespoon ghee
  • 1 cup maida/refined flour
  • 1 cup wheat flour
  • Oil for deep frying and shortening


For stuffing –

  • Heat ghee in a kadhai
  • Add in grated coconut
  • Saute for a minute
  • Add sugar
  • Let it melt, keep stirring
  • Once,sugar has melted completely
  • Add saunth powder and elaichi powder
  • Mix well
  • Off the flame and add khoya
  • Mix it well
  • Cool down to room temperature completely

For Dough-

  • Take both the flour into a bowl add oil
  • Mix it well,to a crumbly texture
  • Now add water and make a soft dough
  • Start rolling small puris and stuff the mixture

  • Shape them up like modak
  • Make all in this manner
  • Heat oil in kadhai for deep frying
  • Once the oil is hot start frying all the modak till golden brown
  • Remove on kitchen paper
  • Serve it to Ganpati and enjoy them
  • Isn’t it simple and quick to make
  • Do try them,you can even make yummy parathas out of it for kids lunch box
  • Until next time keep exploring
  • Thank you from Purvanchal’s Tadka

Meetha poha prasad/How to make Meetha poha

The earlier recipe i shared with you was kabuli chana prasad and now this one is meetha poha,you might have noticed how healthy and tasty these one’s are.Indirectly whatever prasad we cook after offering to god it’s eaten by us,so our ancestors knew very well what is healthy and good for the body according to the season as Ganpati comes in rainy season.As a kid when we were offered these prasad I use to love them as coming from North India we never made this poha prasad and kids are pure soul,whatever you have eaten in your childhood you do remember not all things but this prasad was awesome. Celebrating Ganpati is full of social gathering where you get to meet all whom you have known or some new one,this was the real intention of celebrating Ganpati by Freedom fighter Tilak if you all remember your history text book☺

So without further delay let’s get the recipe

Meetha poha prasad


  • 1 cup poha
  • 1 cup fresh grated coconut
  • 3/4 cup jaggery
  • 1 tablespoon saunth powder/ dry ginger powder
  • 1 tablespoon elaichi powder/ cardamom
  • 1 tablespoon ghee


  • First make fine pieces of jaggery
  • Heat ghee in a kadhai
  • Add jagggery and let it melt
  • Once jaggery has melted completely
  • Add grated coconut and mix well
  • Then add saunth powder and elaichi powder
  • Again mix well
  • Add poha and off the flame
  • Stir well so that poha gets coated with jaggery mixture

  • Garnish with grated coconut
  • Your meetha poha prasad is ready to be offered to Lord Ganesha
  • Happy Ganesh Chaturthi
  • Until then keep exploring…..

Kabuli chana prasad/Chana sundal

Hello Everyone and Happy Ganesh chaturthi.It’s again the time to celebrate and welcome lord Ganesha with full bhakti and shakti.So this year we all are in the same excitement mood.with kids deciding their dress code😁and me deciding what 10 days prasad I will offer.Everybody busy with their own thoughts. So today I am sharing with you simple and easy recipe of kabuli chana,you might have eaten this at one of your friends place.

Let’s get the recipe quick-

#purvanchalstadka #foodbloggers #kabulichanaprasad#indianfoodbloggers#traditionalfood#ganpatiprasad

Kabuli chana prasad


  • 500 grams kabuli chana
  • 1 tablespoon oil
  • 2 tablespoon salt
  • 5 to 6 green chillies slit long
  • 5 to 6 curry leaves
  • 1 tablespoon rai/mustard seed
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon sugar
  • 1/2 cup grated fresh coconut


  • Soak kabuli chana overnight
  • Next morning boil in a pressure cooker for 4 to 5 whistle
  • Now strain the water
  • Heat oil in a kadhai
  • Add mustard seeds let them crackle
  • Add green chillies and curry leaves
  • Saute it
  • Add salt and boiled kabuli chana
  • Mix it well
  • Close the lid and cook for a minute
  • Now add sugar and lemon juice
  • Close the lid and cook for 3 minutes
  • Open the lid and garnish with grated coconut
  • Serve the bhog to lord and enjoy
  • Your Kabuli chana prasad is ready
  • Wasn’t it easy,until then keep exploring

Makhan Misri

Today being Janmasthami, aka lord Krishna’s birth and we in India and abroad are celebrating it with full zest .Lord Krishna was fond of all the milk products stuff like the most loved one is Makhan Misri which I’ll be sharing with you. This makhan misri can be made without any occasion as well,it tastes best when you have them with puris or parathas.A traditional way of making, completely authentic.

On this prayer and puja is done at midnight with all the bhajans and dance,and it’s my belief and experience that it rains on Janmasthami, it way be a drizzle but it will ,so this year as well it rained at midnight. Jai shree Krishna!!!

Let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodblogger#traditionalfood#festivefood#Janmasthami #culture

Makhan misri


  • 1 cup fresh makhan
  • 1/2 cup misri/khadi sakhar
  • 1 tablespoon chopped pistachios
  • Few saffron strands


  • Take bowl and mix all the given ingredients
  • Garnish with chopped pistachios
  • Makhan misri is ready to be offered as prasad or simple indulgence
  • Until then keep exploring…..

Panchamrit/Charnamrit/How to make Panchamrit

Panchamrit is an offering to God in Hindu culture. Be it any puja in the house panchamrit is made and offered on the palms of all the guest arrived. Panchamrit or charnamrit both are the same.During Satyanarayan katha the Murthy of god is given bathe in this and offered as prasad to all,so the name charnamrit. As said before 5 is a very important element in the human race without which this earth would have been incomplete. And the 5 elements are Agni (fire) Vayu (air) jal(water) surya (sun) chandama (moon).Here is reminder also that for any puja the person sitting for the katha has to fast and his/her fasting is over after having this power packed panchamrit and don’t feel starving.

Let’s get the recipe

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #panchamrit #charnamrit #puja#prasad#traditionalrecipes#indiancooking

Ingredients n method

  • 1 cup curd
  • Few drops of Ganga jal
  • 1/2 tablespoon ghee
  • 1 tablespoon honey
  • 1 tablespoon raw milk
  • 1 tablespoon panchameva

Mix all the given ingredients and offer with a leaf of tulsi.

This can made and eaten anytime as well.

Panch meva/Recipe of Panch meva

Panch or five elements are very essential in Hindu culture.This earth is formed of panch tatva ie sun,moon,fire,water and wind without which human race wouldn’t exist…same goes with puja or days of fasting in which we require lot’s of energy and to fulfil that we eat panch meva and offer it as prasad as well.Dryfruits used in panch meva is makhana,almonds, cashewnut, dried coconut and raisins. These are the basic dryfruit in panch meva you can add on as per your wish.They are called sukhe meve as well.A very important prasad in an hindu workship or puja.on occasion of Chaitre Navratri i have also made panch meva and offer it as prasad everyday and eat them as well.

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #panchmeva#dryfruit #puja#culture

Ingredients n Assembling

  • 1 tablespoon makhana/foxnut
  • 1 tablespoon kaju/cashews
  • 1 tablespoon almonds/ badam
  • 1 tablespoon raisins/ kishmish
  • 1 tablespoon dried coconut/ gari

Chop all the dryfruit fine and mix them

Offer as prasad

Your panch meva is ready .

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