~ Homemade Kaju Katli…

With the festive season here, today I am sharing the recipe for Homemade Kaju Katli 🙂

Kaju Katli/Barfi (Kaju = Cashew nut) is a very popular Indian sweet. Being the hubby’s favorite, I had to master the art of making it at home. Even though I am not a pro at it yet, having made it a couple of times, and yummy all the times, I feel confident enough sharing the recipe here with y’all…


Serving: 4 people

Cooking Time: 20 minutes

Preparation Time: 5 minutes


  • 1 cup Cashew Nuts Raw
  • 1/2 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Rose Water
  • 1 teaspoon Full Fat Whole Milk
  • Saffron strands for garnishing

Cooking Method:

  1. Powder the cashew nuts using a blender, pulsing at high-speed once or twice. Avoid grinding for a long time as cashew nuts leave oil when grinding and this can form lumps.
  2. In a non-stick pan add sugar, water and bring to boil. Let it boil for 2 minutes. Now, reduce the heat to low, add rose-water (optional), powdered cashew nuts and mix it well. Avoid overcooking. Cook till the consistency is slightly gooey. The mixture becomes thicker upon cooling.
  3. Allow it to cool until it is warm enough to handle with your hands (do not cool completely as shaping the barfi would not be possible then). Now, add a teaspoon of milk and knead a soft, smooth and firm dough. This is an important step for shaping the kaju katlis perfectly.
  4. Place the dough on butter paper (you can use aluminum foil, but put a little Ghee on the foil before placing the dough, this helps it not stick) and roll the dough into a thick circle using a rolling-pin. Next, cut diamond shapes (I use a pizza cutter for ease of gliding) and garnish with a couple of Saffron strands. Serve and Enjoy!!


Try it out and lemme know how you liked it 🙂

~ Homemade Mango Ice Cream!

I don’t usually post on the weekends, but thanks to the public demand for the recipe of my latest homemade Mango Ice cream, this post is coming to you on a Saturday!

As I mentioned in my ~ Summer 2016: Bucket List!, this summer I wanted to try my hand at making ice cream at home, and what better than Mango Ice Cream! Just like any other Indian, summer is the time for us to enjoy the king of all fruits, Mango!! However, for this recipe I used canned mango pulp so basically you can make this ice cream anytime of the year without having to use fresh mangoes.

I was looking for an easy and yummy recipe and happened to stumble upon this one on one the groups I am a member on Facebook, so the recipe is not my own.


Here goes:


2 cups Heavy Whipping Cream

1 cup Sugar

1 cup Fruit Pulp (in this case Mango)

Optional: Fruit pieces (preferably fresh)



  1. Take whipped cream and sugar in a bowl and start beating it (use an electric beater so your arms do not get tired as there is a lot of beating required).
  2. Add the fruit pulp and continue beating.
  3. Add fruit pieces if you want to (for the one I made, I did not add fruit pieces).
  4. Continue beating till it becomes smooth and fluffy. Test the consistency by taking a little mixture in a spoon and if it doesn’t drop, then its perfect. If it is leaving the spoon, you need to beat some more. Approximately beat for 15-20 mins.
  5. Freeze it in a air tight container for 5-6 hours.
  6. ENJOY!!

Do comment and let me know how you liked it. I would love to hear 🙂

Happy Summer!!