No sugar Pumpkin Mawa Burfi

My first try to make Pumpkin Burfi.

Wanted to try something which is sweet in itself so that I can avoid using added sugar. Added Mawa for binding and a little ghee.Delicious and flavourful!


1,5 cups of grated Pumpkin

200 grams Mawa/khoya

Cardamom-1/4 spoon

Ghee-3-4 table spoons

Nuts of your choice-2 table spoons

Method: Grate the peeled pumpkin.

If you are using ready to use mawa or store bought mawa then thaw it and crumble it.

In a pan add a table spoon of ghee and roast the crumbled mawa till it changes colour and also turns into a ball.It will take about 7 minutes.

Now keep the mawa aside.

In the same pan add another table spoon of ghee and roast the pumpkin till you get a sweet aroma. It will take about 5 to 6 minutes.

Now mix the pumpkin and the mawa and on low flame keep moving your hands until they blend together.

Once it forms a dough like consistency switch off the flame.

Add the remaining ghee and cardamom powder and some nuts.

Transfer it to a ghee smeared tin or plate preferably a rectangular or square one so that you get neat cuts.

Now garnish some nuts on the top and press lightly with the help of a spatula.

Refrigerate for about 2-3 hours and then cut them with the help of a knife into neat


Pl note:

I have used home made mawa.

You can knead 2 cups of Milk powder with cold milk to a dough preferably firm dough adding a little ghee.

Steam the dough for 5-6 minutes and when cool you can use it.

Fruity salad

This fruity salad is a healthy one preferably prepared just before having it.

Tossed in a few segments of Pink Pomelo which were sweet sour and crunchy. To give sweet and tangy effect added some juicy pomegranate seeds, sliced cucumber,onion chopped finely and sliced tomato.

I prefer making this salad every time I want to clear the veggies in the refrigerator. Colourful, healthy and satisfying as well.


Pink Pomelo – 4-5 segments

Cucumber – 1 sliced

Tomato – 1 Big one sliced

Onion – 1 Medium sized sliced finely

Pomegranate seeds – 2 table spoons

Flax seeds – 1 table spoon roasted and coarsely ground

Green chilli – 1 sliced

Black Pepper – as per taste

Salt – as per taste.


In a bowl add in the segments of Pomelo, sliced cucumber, sliced tomato, finely sliced onion, green chillies sliced and salt and pepper as per ones taste. Toss them together and just before serving sprinkle the ground flax seeds.

Pear and Peach Crumble

Had been wanting to bake an easy and no fuss dessert

which is yummy and also something new.

Wanted to try an Apple crumble.

But finally decided to make a pear and peach crumble with rolled oats which I have been wanting to finish….

Here is the recipe …


1 big pear. (Skinned and made into thin slices)

2 medium sized Peaches.(skinned and made into thin slices)

Lemon juice-1 table spoon

Brown sugar -2+1 table spoons

Cinnamon powder – 1/4 spoon

Ginger powder/paste – 1 tea spoon

Nutmeg powder – 2 pinches

Oats- 3 table spoons.

All purpose flour – 3 table spoons

Mixed nuts – 1 table spoon

Cold Butter – 2 table spoons.


In a baking pan add in the sliced pear and peaches and sprinkle one table spoon of brown sugar and a table spoon of lemon juice and cook caramelise it for about 5 mins.

Now in a bowl take the cold butter and add in the oats, all purpose flour, brown sugar, nutmeg powder and ginger powder.

With the help of the fingers try to mix the mixture with light finger moments.

Now take the baking dish where you had caramelised the pear and peach slices. Remove half of them and keep aside.

Add in the crumbled mixture and with a spatula press it evenly and then pour the peach and pear slices over the mixture.

Sprinkle some cinnamon powder over the mixture.

Bake it at 180 degrees Celsius for about 20-25 minutes.

The pear and peach crumble is ready.

Enjoy it as is or with a scoop of Vanilla ice cream.

Peach Cobbler

When you have Peaches in season and you have enjoyed them plain or with yogurt.

The next best way it’s enjoyed is as Peach Cobbler.

The whole kitchen was smelling so good as it went into the oven.

Loved it so much and was finished in no time.An absolutely juicy as well as crisp delicacy.


Peaches- 1 cup skinned and sliced

Brown sugar – 1/2 cup + 1 table spoon.

Nutmeg powder-1/4 spoon

Milk – 1/2 cup

Maida – 1 cup

Vanilla essence – 1/2 spoon

Butter- 1/2 cup.

Lemon juice – 1 table spoon

Pinch of salt.


Melt half of the butter in a baking tray.

Heat a pan and add a table spoon of brown sugar and as it melts add in the sliced peaches and cook them on medium flame.

As it cooks add a table spoon of lemon juice and keep aside.

In a bowl take the remaining melted butter and add the sugar, baking powder, pinch of salt, vanilla essence and milk.

Mix lightly and pour uniformly over the melted butter.

Now spread the cooked peaches over the batter and sprinkle some nutmeg powder over the spread peaches.

Now bake it at 180 degrees Celsius for about 30-35 minutes until golden brown.

Enjoy warm or cold with Vanilla ice cream or just fresh cream.

Fruity salad to beat the heat

Salads are best enjoyed during the summer months. It keeps us hydrated and the colourful salad is not only nutritious and yummy but appetising.

Can be enjoyed as a quick energising snack between meals.


Cucumber -1 peeled and sliced

Strawberries – 4 sliced

Cranberries – 1 table spoon

Tomato – 1 sliced

Walnuts – 1 table spoon

Flaxseeds (toasted) – 1 table spoon

Black salt – as per taste

Chilli flakes – 1/4 spoon

Orange segments – 5-6 halved

Orange juice – 1/4 cup

Method: In a salad bowl add in the sliced cucumber, tomato and stray and then the cranberries, walnut, peanuts, chilli flakes, flaxseeds and black salt.

Mix them well and just before serving add in the orange juice.

Pumpkin Seeds Burfi

I include a lot of Pumpkin seeds in my diet as they are high in nutrition and tasty too.They are also an excellent source of vitamins A, B6 and C. In addition the seeds are also rich in zinc, magnesium, calcium and iron.

Today I tried making some burfies out of them and loved them….


Pumpkin seeds -1 cup

Mawa- 1 cup

Sugar – 1/2 cup

Mixed Nuts chopped – handful

Cardamom powder 1/2 spoon

Liquid Ghee – 3 to 4 spoons.


Roast the pumpkin seeds and dry grind them to fine powder.

Now in a pan heat ghee and roast the nuts and keep aside.

In the same pan add Mawa and cook over low heat until it leaves the sides of the pan and becomes lumpy.

Now add the pumpkin powder, cardamom powder and the nuts and mix well.

Now in another pan make a sugar syrup of one thread consistency and slowly pour over the Mawa pumpkin Seeds mixture.

Keep mixing until it thickens and leaves the ends of the pan and forms a lump.

Transfer it to a plate which has been greased with ghee.

Flatten and spread the mixture evenly with ghee smeared spatula or a turner.

With a knife make cuts and allow it to cool for about an hour, after which they can be enjoyed.