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……..

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.

Dryfruit Ladoo/How to make dryfruit ladoo/no sugar or jaggery ladoo

Off late one of my twin kid was not feeling energetic in the morning and whole day would just go in sitting in front of the T.V which i was too much concern about,after repeatedly asking whats wrong with you? The ans was i don’t feel like doing anything and i am more worried, went to my paediatric and got consulted..He just gave a smile and said nothing to worry as my twins are very fussy about eating he said to make them eat dryfruit ladoo daily one.The whole energy and the required amout of strength will be back.So,actually these ladoos are for them which now the whole family has .And the best part they are completely satvik and can be eaten during your fasting days.The dryfruit quantity can be of your choice only the khajur part has to remain same as it gives sweetness to the ladoo.

You do get these dryfruit ladoo in the market also ,only the rate is bit too much and at times the product being not fresh it has a different smell as well.So its better to make them in the house with everything freshly brought . That keeps our mind relaxed as well ,that we are have a good product.But today’s hectic schedule where bothhusband and wife are working it becomes quite difficult for any one to think of making dryfruit ladoo, it sounds like grannys oh my god this only my mother or grandma can do its might be difficult, but believe me when i can make these ladoo all can make.

Coming to the recipe ,lets get the in the kitchen

#purvanchalstadka#foodbloggers #foodphotograhy #dryfruitladoo


  • 500 grams Dates (khajur)seedless
  • 250 grams Walnut
  • 50 grams Almonds
  • 50 grams Cashewnut
  • 2 tablespoon elaichi powder
  • 1/2 cup ghee
  • 50 grams poppey seeds (khuskhus)
  • 1 tablespoon nutmeg powder (optional)


  • Firstly chop the khajurs into fine pieces and try to grind it little fine.Use your food processor it works well
  • Grind cashews,walnut and almonds separately
  • Heat 2 tablespoon ghee in a kadai add in grinded cashews and saute for a minute and remove
  • In same kadai add another 2 tablespoon of ghee and saute almonds,remove
  • In the same manner saute walnut also
  • Dry roast the poppey seeds and keep on a plate
  • Take a large vessel essemble all the ingredients given khajur,almonds,walnut and cashews
  • Give it a nice mix with your hands by mashing the Dates more further
  • Once it has mixed well with all the dryfruit
  • Add in elaichi powder and nutmeg powder
  • Mix them again
  • Start making ladoo out of it
  • And roll them on the khuskhus (this is optional)
  • Here you go….Dryfruit ladoo without any sugar is ready
  • This can be stored in the freezer in summers and winter you dont need to refrigerator them
  • Complete energy ladoo are ready.
  • Can be eaten during any fast to keep up energetic

Dhaniya ki panjiri/ Coriander seeds panjiri

Jai Shri Krishna ,yes that’s how you greet,when one sees dhaniya panjiri being made,Lord Krishna was very fond of dhaniya panjiri as mentioned in Krishna leela,this is one of his favourites other than khus- khus panjiri and makhan. As we all are celebrating Janmastmi, here’s a lovely and full of flavour panjiri for you…

Here’s the recipe, can be made and stored any time of the year and eaten.



  • 1 cup Dhaniya (coriander seeds)
  • 1 cup grated jaggery(as per taste)
  • 1 tablespoon elaichi powder
  • 2 tablespoon chopped dryfruit (almonds, cashews, pistachio or the one you love to have)
  • 2 tablespoon ghee
  • 2 tablespoon makhana (foxnut)


  • Take a grinder and make fine powder of coriander seeds,keep aside
  • Heat ghee in a kadai,fry dry fruit and remove them
  • In the same kadai,roast makhana for 2 to 3 minutes and remove now, roast the coriander powder till the raw aroma has gone
  • Take them on a bowl ,now add in elaichi powder, dry fruit
  • Grated jaggery and makhana
  • Give it a nice mix
  • Your dhaniya panjiri is ready to please Lord Krishna

Makhana kheer/foxnut dessert/How to make makhana kheer

Makhana Kheer is my Hubby ‘s favourite one,boiled in milk till it absorbs whole flavour and served chilled or hot as preferred. A simple dessert with full nutritional value as it has dry fruits.This kheer has a very important place on fasting days as it is satvik .so lets start the recipe



2 cups milk

1 1/2 cup Makhana phool (foxnut)

1 tablespoon pistachios chopped

1 tablespoon almonds chopped

1 tablespoon cashews chopped

4 to 5 Dates (khajur)

2 tablespoons milk

1/2 tablespoons elaichi powder (cardamom)

Some saffron strands

Sugar as per taste



Take a small cup warm milk and add the saffron strands in it and keep aside

In a large bowl pour milk and keep it on low flame for boiling

Once it starts boiling add the Makhana in it and stir, crush some makhana and add to make it thick

Add chopped dry fruits in it and diluted saffron

Let the milk reduce to half or until you see that milk has got thick

Add sugar as per taste and elaichi powder

Serve it chilled or hot

This makhana kheer can be relished on fasting days also

Thandai/ Holi special drink/mixed dryfruit drink

Holi’s here and the fun with colours have begun,winter is gone and summer’s are knocking on.. ..Best recipe to beat the heat is thandai (cold)with dry fruit and some more ingredients mixed with milk….A popular North Indian drink for Holi.This recipe is relished after holi also,you can freeze them and have latter.Lets see what goes on making this simple and healthy drink.

Ingredients 1 cup =250 ml

2 cup milk

1/4 cup badam (almonds)

1/4 cup magaz seeds(dried melon seeds)

1/4 cup kaju (cashews)

1/4 cup pistachios

1/4 cup sauf (fennel seeds)

1/4 cup khus-khus (poppy seeds)

1 tsp black pepper

1 tsp elaichi powder (cardamom)

1 tsp rose-water (or gulkand if you have)

1 stick dalchini

Some saffron strand dissolve in milk

Soak all the dry fruit and sauf,magaz,khus-khus over night.


Peel the badam(almonds) skin before grinding

Grind into a fine paste, all the soak ingredients

Soak the saffron strands in warm milk

Keep the milk for boiling, once it starts boiling add the grinded paste,with black pepper,elaichi powder, gulkand or rose-water and dalchini stick

Add sugar as per taste and the dissolved saffron

Boil it for 3 to 5 minutes

Let it cool,while cooling the milk absorbs all the flavours

Strain the milk and let it chill

Garnish with chopped pistas and saffron

A healthy and yummy thandai is ready to be served

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