Motichur ladoo parfait

Parfait has its origin from France, where it is made with cream, sugar and eggs. Nowadays you will get so many variations of this recipe. Try which you find quick and easy to make. As this recipe anyway is easy, I have my way of layering this.

Make them in jars or bottles for easy serving. Most loved dessert for any party, as it’s easy to serve and can be made a day before. Festive season has began and every household in India is loaded with mithai, many a times these mithai are unattended for days and you don’t feel like wasting them, so rather than throwing it make a yum dessert of this motichur ladoo.

There are combinations of some ingredients when brought together creates a whole new recipe, at times we tend to be in our comfort zone by not experimenting as we don’t want our favourite dish go wrong. But this is definitely a must try recipe for you without any compromise on the taste.

So, let’s get the recipe now


Motichur Parfait recipe


  • 5 to 10 pieces of Motichur ladoo
  • 1 teaspoon elaichi/ Cardamom powder
  • 1 piping bag of whipped cream
  • chopped almonds


  • Crush the ladoo using fork and keep in a plate
  • Whisk the whip cream till soft peaks are formed
  • Add in elaichi powder and gently fold it
  • Fill the whipped cream in a piping bag
  • Take any small glass or jar layer the motichur ladoo using a spoon
  • Now layer it with whipped cream
  • Top it with Chopped almonds
  • Repeat the layering process till the glass or jar it full as shown in the picture above.
  • Chill it and serve as and when required.
  • Enjoy Motichur ladoo parfait anytime, any season.
  • Hope you loved this recipe, until then keep exploring…

Laung Lata recipe

Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)

Growing up eating this yum and drooling mithai.

Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.

Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .

Similar to gujiya only difference here is the soaking in sugar syrup.

Laung Lata

Why the name Laung Lata?

Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.

Let’s get the recipe now

#purvanchaltadka #launglata#foodblogger#indianmithai

Laung Lata


  • 250 grams khoya/Mawa
  • 2 tbsp badam/ almond
  • 2 tbsp kaju/ cashews
  • 2 tbsp elaichi powder
  • Saffron strands
  • 200 grams sugar powdered ( or according to sweetness)
  • 500 grams Refined flour/ Maida
  • Oil/ ghee for frying n shortening that’s moyan
  • Water
  • 500 grams sugar
  • 550 ml water


  • Take a bowl add maida, oil/ ghee mix till crumbly texture
  • Add water and knead a soft dough
  • Let it rest for 15 minutes
  • Grind badam, kaju n elaichi to fine powder
  • Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
  • Mix this well
  • Now, take lemon size portion of the dough roll into small puri/ or disc shape
  • Place one tablespoon stuffing fold(see the pic of detail)
  • Poke one clove/ laung in the center
  • Make all the laung Lata and keep aside.
  • Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
  • Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
  • Soak in the sugar syrup for half hour and remove it in another bowl
  • You can even soak n keep the lata.
  • Serve hot or chilled
  • Laung Lata is ready to be relished by everyone.
  • Hope you loved this recipe
  • Until then keep exploring…….

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.

Balushahi recipe

Any North Indian festival is incomplete without Balushahi. Let it be Holi, Diwali. And north Indian are very particular about their dessert or mithai.

A very simple and easy mithai to make and store.

This is a complete melt in the mouth recipe. Made with refined flour or wheat flour both ways this is a yum recipe.




  • 500 gram maida/refined flour
  • 175 gram ghee
  • 1/2 cup curd
  • 1/2 baking soda
  • Warm water
  • Ghee for deep frying
  • 700 gram sugar
  • 500 gram water
  • 1 tablespoon elaichi powder


  • Take a bowl add flour, ghee, curd and baking soda
  • You will get a crumble mixture
  • Now add warm water and knead a dough
  • Let it rest for half an hour, covered
  • Meanwhile start making sugar syrup till one string consistency and add elaichi powder
  • Now roll the dough into lemon size and press in the middle to give it a shape
  • Make and keep all the balushahi
  • Heat ghee in a kadai and start deep frying balushahi till golden brown
  • After deep frying, pour it straight into sugar syrup and keep it dipped for half an hour
  • After that remove it from sugar syrup and store it
  • Balushahi is ready to eat
  • Hope you loved the recipe
  • Until then keep exploring…….

You can check out my YouTube channel Purvanchal’s Tadka for this video.

Milk Halwa/Dhoodh halwa/palkova

Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

#palkova #milkhalwa#purvanchalstadka#foodbloggers#indianfoodblogger


Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
After adding sugar and elaichi powder
Ready to eat

Malpua recipe/ How to make Malpua

Holi is here and this festival can’t be celebrated without our house this is the bhog on holi.One can skip rest any item but malpua is mandatory. Mal means sweet loaded with dryfruit and pua is the something eatable. Basically a North Indian dessert or mithai.There are many variations to this like one made with banana ,some make without sugar syrup. This recipe that i am sharing is with khoya.A complete creamy and melt in your mouth recipe. With adding khoya the tastes is enhanced much more.

Do try this at home a very simple and traditional recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #malpua#mithai#dessert #indiandessert


  • 2 cup milk
  • 1 cup khoya(grated)
  • 1 1/2 cup maida/refined flour
  • 1 tablespoon elaichi powder
  • 1/2 cup sugar or as per taste
  • Few strands of saffron soaked in luke warm milk
  • 1 tablespoon fennel seeds (crushed)
  • Ghee/oil for deep frying

For sugar syrup

  • 1 1/2 cup sugar
  • 1 cup water
  • Few strands of saffron


  • Take large bowl add khoya
  • Warm the milk
  • Mix the khoya with a whisk
  • Add in maida ,sugar, crushed fennel seeds and elaichi powder
  • Mix it well
  • Whisk it for 5 minutes. This is done so that puas come out fluffy
  • Leave it covered for 4 to 5 hours

  • If you are in hurry you can leave it for 1 hour and use it
  • If you use it instantly, puas wont turn up fluffy rest the taste will be same
  • After leaving it for 5 hours
  • Heat ghee in kadai
  • Take a ladle full of the batter and pour it in the ghee
  • When you notice the edges turning golden brown flip them
  • Deep fry all the malpuas in the same manner.Flame has to be medium

  • While you are frying
  • Start preparing sugar syrup
  • Boil water ,sugar and saffron till one string consistency
  • Now pour the syrup on the malpuas
  • Malpua are ready to be served
  • A mithai for Holi or Diwali.

Kesar elaichi shrikhand/How to make kesar elaichi shrikhand

When i was too young and one of my uncle use to get these yummy shrikhand from his dairy i use to wonder how they make this? These people are so talented 😆we can never ever think of making shrikhand. I mean for me it was a huge deal….later to realise that its made from hung curd….and now i can make sell them in his dairy😊..Shrikhand has been my favourite since childhood, you might have guessed till now…i love having them with puris.Today i am sharing kesar elaichi shrikhand with you….this is made in every household and i belong to one of them…lol

Shrikhand is basically a Maharastrian and Gujrati dessert loved by whole world.Born and brought up un Mumbai, so directly even my favourite is shrikhand.

Lets get the recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #shrikhand #kesar#elaichi #yoghurt #hungcurd


  • 2 cups curd (preferably homemade as store bought one’s turn sour)
  • 1/2 cup powdered sugar
  • 1 pinch kesar (soaked in warm milk)
  • 1/2 tablespoon elaichi powder
  • 1 tablespoon chopped pistachio for garnish


  • Hung the curd in a muslin cloth or any cotton dupatta you might be having
  • I would suggest you to hung it in the refrigerator as it won’t get sour .
  • Leaving it out may make the curd too tangy,especially in hot season.
  • So do tie it in the refrigerator with bowl below the hanging curd
  • Leave it overnight, as the curd has to be creamy and velvety.
  • You need to have patients while making shrikhand.
  • After leaving the curd overnight remove it in bowl
  • Add in powdered sugar, elaichi powder, kesar or saffron and chopped pistachio
  • Mix it well with whisk

  • Your Kesar elaichi shrikhand is ready to be served.
  • Enjoy them with puris
  • You can store them in refrigerator for a week.

Kesar dudh peda/How to make milk powder peda

Today being Basant Panchami which means start of phalgun month.Today whole of India celebrates Saraswati puja ,as toddlers are sent to the temple with slate and pencil for the beginning of their studies,to seek blessing from Goddess Saraswati.

Every temple has their puja done.i also went to temple nearby with my Bengali friend’s ,this ritual i do every year and love having the mahaprasad there.

Today instead of buying mithai (sweets) from shop i thaught of making it in the house.this is really simple recipe to make,with few ingredients and your peda is ready.

We mostly offer everything to god yellow today,so thaught of making peda with kesar or saffron.

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #peda#milkpowderpeda#milkpowderrecipes#dudhpeda


  • 2 1/2 cup milk powder
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 tablespoon elaichi powder/ cardamom
  • Few strands of saffron soaked in luke warm milk
  • 2 tablespoon ghee
  • 1 tablespoon pistachios (chopped)
  • 1 tablespoon pistachios for garnish


  • Take a pan or kadai in which you will cook the mixture
  • Pour in milk and sugar,mix it
  • Now,add in the milk powder
  • Mix it well
  • No lumps should remain
  • On the flame keep the kadai
  • Keep stirring the mixture till it thickens
  • Add ghee
  • This has to be done till 15 minutes, while continuously stirring
  • Meanwhile add elaichi powder and saffron milk
  • Mix it
  • Cook till the mixture starts leaving the pan or kadai

  • Mixture will look like khoya or grainy in texture
  • Once the mixture comes to a little room temperature, don’t completely cool it down,it has to be hot so that pedas are formed well
  • Grease your palm with ghee and start making small balls of desired quantity

  • Press them flat and garnish with chopped pistachio
  • Your kesar dudh peda is ready

Double ka Meetha/How to make Double ka Meetha

Double ka meetha is a complete nawabi dish from Hyderabad, double here is for the bread as we call bread double roti also,meetha is sweet.A very simple and quick dessert to make and serve if you have sudden guests in the house,this is different from shahi tukda where rabadi is used and here we are using milkmaid.Christmas has just gone, we all are heading for the year end being a little older and wiser☺and hoping the year ahead brings more luck and happiness to all with a good health. By saying, Christmas just remembered a personal experience which I would like to share with you all…

It was my daughter’s classmates birthday and her brother had planned for a surprise birthday party for her which he called and confirmed from us,whether Srishti is coming or not, initially we said no coz no parents were involved in it only kids planning thinks,but you know these kids make such faces that you feel like ok, my husband decided that he won’t leave her alone in the mall,we will also be there till she enjoys with her friend’s. In that manner we would also be relaxed as safety is also important right.

We arrived on time for the party but the host has not turned up yet??it’s been 1 hour still we were waiting, this was enough for my husband to loose his temper, we making him cool down just saying there’s traffic you see,it takes time.ok some more classmates turn up for party with their parents, my daughter is happy runs to catch up with friends in holidays otherwise its only school where they meet.Completely lost in her chit-chat,my husband is like where is the host😕now even i am loosing my cool..its high time

Daughter- Mom theirs a call from my friends brother saying pay the cab

Me- 🤔what?where are they and whom should i pay

Daughter- Mom please rush to the gate they are waiting

Me- Rushed to see a lady with the birthday girl

Lady-(Straight away says) i didn’t know I had to pay also

Me-with a stupid smile its ok ,I’ll pay it

We all came inside the mall,lady started talking that she was planning to give birthday surprise to her but instead they all planned…no issue i am paying for the party today as i am her mausi (aunt)

Me- completely blank just a few minutes before she didn’t have cash to pay for the cab and she’s giving party.

Lady – come lets cut the cake along

Me – no its for kids,let them enjoy

After 2 hours we came back to take her

Me -How was the party did you enjoy

Daughter- yes..but next time i won’t come🤔

Me -why?is everything alright

Daughter- yes mom only that I got bored

Me -Being the lady, just asked her did that aunty give you the cab money back

Daughter- No


I was guessing was i correct on thinking of receiving the money or did she trick me

Currently i am feeling like being fooled,its not about the money,its people’s behaviour

What difference did it make by doing such cheap trick

Only for me a lesson and good one which i can share with people and enjoy

Important was the happiness of my child☺just thought of sharing

Coming to the recipe,here bread is fried on a tawa with ghee and coated with some dryfruit and milkmaid

#purvanchalstadka #foodbloggers #doublekameetha#bread#milkmaidrecipe


  • 10 bread slices diagonally cut
  • 1 tin milkmaid
  • 1/2 cup chopped dry fruits (almond and cashews)
  • 1 tablespoon elaichi powder (cardamom)
  • 1 cup warm milk soaked with strands of saffron
  • 2 tablespoon Ghee for toasting the bread (if you wish use more)


  • Heat tawa spread ghee on it and place the breads on it
  • Toast it on both the sides till light brown, by applying ghee
  • Once the bread is nicely toasted remove on a microwave plate
  • Pour milkmaid on them generously
  • With chopped dryfruit and elaichi powder
  • Now pour the saffron milk on each slice
  • Microwave it for 1 minute, so that the bread soaks up the milkmaid well
  • Remove and drizzle more milkmaid if you think its less sweet
  • Your Double ka Meetha is ready to be served or refrigerate it and enjoy it whenever you want
  • This recipe I have adopted from the milkmaid website

Besan ladoo/How to make Besan ke ladoo

Ladoo’s are loved by all and being diwali it has a very important place in sweets.Besan has many benefits for health as well. Diwali come’s in winter and this is the perfect time to indulge in all the ghee and sweet stuff.Without saying much here’s my way of besan ke ladoo

#foodbloggers #purvanchalstadka #besankeladoo


  • 500gram Besan/Chickpea flour
  • 200 grams sugar (or as per sweetness) grinded powder
  • 50 grams wheat flour (optional)
  • 100 grams dryfruit (kaju,almonds n pistachio) grinded powder
  • 2 tablespoon green elaichi powder
  • 300 grams ghee


  • Heat ghee in a heavy bottom pan add in besan and roast for 15 to 20 minutes on low flame while continuously stirring
  • Add in wheat flour and roast it with besan
  • When you start observing that besan turns light brown in colour remove from the flame
  • Add in the grinded sugar powder and dryfruit powder
  • Mix it well
  • Now add in elaichi powder
  • mix it well enough so that there are no lumps remaining
  • Let the mixture cool down a bit
  • Start making ladoos of desired size
  • Your Besan ladoo is ready for any festival or just like that
  • Enjoy😊

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