Tuesday, October 15, 2019

Super Easy Milk Powder Barfi

An addictive yet easy recipe to make Barfi (Sweet Fudge) using FIVE ingredients. A great addition to any celebration, this Milk Powder Barfi is a keeper!  

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Barely any time left for Diwali and here is a super delish and easy recipe to make to celebrate. This recipe of Milk Powder Barfi uses ONLY FIVE ingredients and comes together rather quickly. 

To understand what the sweet is, barfi is any kind of sweet fudge. Made from a variety of ingredients, milk is the most popular ingredient used to make barfi. Coconut, bottle gourd, besan, nuts or various lentils are also used to make different kinds of barfi recipes. 

Diwali is the perfect time to enjoy Indian sweets. The celebration that continues for a week is enjoyed with a lot of grandeur in most parts if the country. Unique sweet and savory recipes are prepared, lights are lit, homes are decorated and everyone adorns pretty clothes to celebrate. 

Food forms a LARGE part of the celebration and LOTS of sweets are made. While there are some traditional recipes that are prepared, certain new recipes that are quick and easy appeal to many folks. Keeping that in mind, here is an easy to make addictive barfi recipe. 

How to make Milk Powder Barfi?

Milk barfi is a family favorite and I make it pretty often. However, it does take quite some time to thicken the milk and convert it to barfi. An easy way to make a quick version of the same recipe is to use milk powder. The powdered form enables making the recipe in under 30 minutes, and the taste is almost like the milk version! 

To make this recipe all you need is five pantry essentials, a handful of add-ins and 30 minutes. The process is super simple; mix everything, cook everything and make pieces using the dough. 

This recipe is simpler than a lot of other recipes that need a specific consistency of sugar syrup. Here, we are only looking for the sugar to melt. This makes the recipe really easy compared to many fudge recipes. 

Tips to make Milk Powder Barfi

This recipe is super easy. However, keeping a few things in mind will help make it perfectly. 

Avoid any lumps from forming at all the stages. From the step of adding milk powder to ghee to the step of mixing in sugar. If the mixture turns lumpy, turn the flame to the lowest level and break them all before proceeding to the next step. Else the lumps will get hard and spoil the texture of the barfi.

Maintain the flame at medium to ensure the mixture does not stick to the pan. Using a non-stick pan works best for this recipe. 

Cook the mixture only till it comes together as a ball. Do not over cook else the barfi will turn chewy. 


I added a handful of nuts, saffron and cardamom to the barfi. If you like you can add other ingredients like chocolate, rose syrup, mango puree too. It makes the barfi taste great and have plenty of variations. 

Another common variation to the recipe is to add condensed milk to the barfi. This gives the barfi a richer texture than sugar and is a great idea too. Skip the sugar and adjust the time if you decide to use condensed milk. 

Following these easy tips will definitely help make perfectly melt in the mouth barfis. They are perfect to bring to a Diwali party or just enjoy them through the festive season. Not just Diwali, these barfis are great for all celebrations throughout the year! 

If you like Indian sweets, here are some really easy sweets that you can try this Diwali: 


Milk Powder 2 1/2 cups
Ghee 1/4 cup
Milk 3/4 cup
Sugar 1/4 cup
Slivered Nuts 1/4 cup; I used almonds, cashews and pistachios
Saffron a pinch


In a thick bottom pan heat milk and ghee. Once hot, turn the flame to low and slowly add in the milk powder. Mix well to avoid any lumps.

Add the sugar and stir continuously till it comes together. The sugar will begin to dissolve. Keep mixing to keep lumps away.

In about 10 minutes, the mixture will thicken and finally form a dough. As the ghee starts to separate add in cardamom powder and saffron and mix. 

Transfer the dough to a plate lined with parchment paper or ghee. Using a spatula make the top layer smooth and add the slivered nuts. Press them down gently and let the barfi cool for a couple of hours.

Using a sharp knife cut squares and store in an airtight container. The barfi can be refrigerated for up to 10 days. 


Thursday, October 10, 2019

One Pot Pasta in Creamy Pumpkin Sauce

Creamy Pumpkin Sauce and Pasta - An easy to make 30 minute dinner. One pot, a handful of easy to find pantry essentials and Vegan friendly too!  

This post sponsored by Rachael Ray Cookware. All opinions are mine alone.

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Fall is here and I am ready to embrace all the flavors for the season. PUMPKIN, the star of the days to come is a favorite in our household. We love using pumpkin in quite a few recipes ranging from appetizers and mains to drinks and desserts. 

Pastas are one of our go-to meals for weeknights. These recipes come together  easily. Plus, there are plenty of variations to whip up a new combinations using varied sauces, pastas, proteins and vegetables. And, most importantly; everyone here LOVES pasta and a side of toasted bread! 

If you love making pastas but are limiting yourself to just the regular sauces like red, white and green; you DEFINITELY need this recipe. A creamy pasta made using pumpkin puree, this orange pasta is a keeper! And if you need even more colorful ideas for pasta; try these:

One Pan Pasta Recipe

Serving quick dinner is often a necessity. When you do not have time for multiple steps and complex processes, recipes like these come handy.

Here I have cooked the pasta and made the sauce in the same pan. Cooking the pasta with some seasoning and then adding the remaining sauce ingredients not only shortens the time required; it makes a rather flavorful pasta. 

For this recipe I used a pan from Rachael Ray Create Delicious Stainless-Steel Cookware set. These pans feature durable polished stainless-steel construction inside and out for gleaming elegance. 

An aluminum base encapsulated in magnetic stainless steel provides even heating and versatile all-range use, including induction. All the pans are dishwasher safe! 

What need to make this Vegan Pumpkin Pasta

This recipe makes a delicious Vegan dinner that comes together quickly and in one pan only. The sauce I made here can be used in many recipes. It needs a handful of easy to find ingredients. 
  • Dried Pasta: Most of the types of pasta shapes work well here. I used Rotini but everything from spaghetti to penne works well. The cooking time might vary slightly so keep an eye! 
  • Pumpkin Puree: With Fall here and time for all things Pumpkin, I generally have a can of pumpkin puree in my pantry. That works well here and so does fresh pumpkin puree. Choose the kind you have at hand. 
  • Coconut Milk: Given the recipe is Vegan, I skipped heavy cream and milk and opted for Coconut milk. If you are making a Vegetarian version, adding either cream or milk is also an option.
  • Seasoning: As the pasta has pumpkin puree, coconut milk and a handful of other flavoring agents, I kept the seasoning minimal and just added salt, pepper, nutmeg and oregano. A lot of people do like adding some Pumpkin Spice to the pasta too.  
  • Other Ingredients: Here I used only a couple of vegetables like spinach and sun-dried tomatoes. However, adding a LOT of vegetables is an option too. Or even your favorite protein. Just saute them in some oil and top the cooked pasta with it. They do taste super amazing. Or throw in a handful of the frozen vegetable mixture. That works wonderfully too.

Why is this a PERFECT weeknight dinner?

This pasta made in a flavorful pumpkin sauce is great for weeknights. It comes together in under 30 minutes and needs just one pan to make. 

The recipe is super versatile and can be used with any combination of vegetables or seasonings. 

Though leftovers from the dish like any other pasta dish do not freeze very well, it makes a great option for lunch box. The sauce will retain the consistency as there is no flour to thicken it up. And the pasta does taste great even at room temperature. 

Hope you all try this one for Fall dinners! I like to serve mine with toasted baguette or bruschetta. Plus adding a simple butternut squash soup to go with the pasta completes Fall dinner! 


Dried Pasta 8 oz, I used tricolor Rotini
Water 2 1/2 cups
Salt 1 tsp
Spinach 1 cup, packed
Sun dried tomatoes 1/4 cup, chopped
Olive Oil 2 tbsp
Garlic 2-3 cloves, minced
Coconut Milk 1/2 cup
Salt 1 tsp
Dried Oregano 1/2 tsp
Nutmeg Powder a pinch


In a steel saucepan add olive oil. Heat for a minute and add minced garlic. Let the raw flavor vanish. 

Add the other ingredients- dried pasta, water, salt, pepper, nutmeg powder and dried oregano Mix well and bring to a boil. Once it boils, reduce flame to simmer and cover the pan. 

Simmer until the pasta is cooked and all the liquid is absorbed. Open the lid, stir in coconut milk, pumpkin puree, spinach and sun-dried tomatoes. 

Stir and simmer for a few minutes. The pasta sauce will start to thicken and become creamy. 

Mix everything well and serve with a side of garlic bread or toasted baguette.