It seems a few days back I had started blogging but if we see about 6 months have been passed since I started my blog. I found so many friends , bloggers , silent readers and lovely people in this time and truly enjoyed being a blogger. Even I didn’t realise that I have completed more than 300 posts , it sounds like a big achievement and a good reason to celebrate.
So today I have a special guest Nilu from Kitchen Serenity who agreed instantly when I asked her to write a guest post on my blog . Nilu is a very humble , kind and wonderful lady . She started her blog in April and had so many friends and followers. She is always ready to help when in need. I like reading her posts and recipes . Her recipes are simple yet innovative to follow. Here are few recipes on her blog which I like most are Dry fruits Hareera , Chocolate Cake , Spinach Sweet corn Curry and Vegetarian Dalcha.
I would like to Thank You Nilu for accepting my request and sending this beautiful delicacy for my blog. I like this wonderful desert and it will always remain close to my heart as a special gift from you.
So moving forward I would like to meet you all ” Nilu .” …. Over to her
Sapana
is a dear friend and one of the sweetest bloggers I’ve come across in this
blog-o-sphere. She is a fabulous cook
and I love the step by step detailed touch to all her fantabulous recipes. A simple
look at her recipes is just enough to make you fall in love with her blog. From
basic recipes to grand ones, all of them are worth bookmarking and trying for
sure.
is a dear friend and one of the sweetest bloggers I’ve come across in this
blog-o-sphere. She is a fabulous cook
and I love the step by step detailed touch to all her fantabulous recipes. A simple
look at her recipes is just enough to make you fall in love with her blog. From
basic recipes to grand ones, all of them are worth bookmarking and trying for
sure.
My favorites from her kitchen are –
EgglessRaspberry Cake , Shahi tukda , Chocolate Pudding With FudgeSauce, Paneer stuffed dal chilla,
and WaterChestnut Flour Dosa
and WaterChestnut Flour Dosa
It’s always a pleasure to cook for a
friend. So, when Sapana asked me to do a guest post for her blog, I was super
thrilled and accepted the invitation immediately . Her
blog has completed more than 300 recipes..
friend. So, when Sapana asked me to do a guest post for her blog, I was super
thrilled and accepted the invitation immediately . Her
blog has completed more than 300 recipes..
Congratulations dear on hitting such a
remarkable achievement.. My sincere
wishes are always there with you.. May you achieve lots of success and cross
many more memorable milestones. I am really happy for you dear Sapana.. To celebrate the happiness, I decided to make
this traditional and delicious kheer. Thanks a lot Sapana for giving me the
opportunity to be your guest. I am indeed honored, to be a part of a your
amazing blog which I always admire and appreciate:)
remarkable achievement.. My sincere
wishes are always there with you.. May you achieve lots of success and cross
many more memorable milestones. I am really happy for you dear Sapana.. To celebrate the happiness, I decided to make
this traditional and delicious kheer. Thanks a lot Sapana for giving me the
opportunity to be your guest. I am indeed honored, to be a part of a your
amazing blog which I always admire and appreciate:)
Hope you will like this dessert I made for
you J
you J
Zaafrani Badaam Pista Kheer
.JPG)
Ingredients:-
1 litre milk
½ cup rice (soaked in water for at least 2-3 hours)
½ cup sugar
½ cup
condensed milk
½ cup
condensed milk
⅓ cup almonds (ground)
2 tbsp desiccated coconut
½ tsp
cardamom powder
2 tbsp desiccated coconut
½ tsp
cardamom powder
A pinch of Saffron strands/kesar
few pistachio’s for garnishing (skinned
& sliced)
& sliced)
Method:-
Boil milk with cardamom powder in a heavy-bottomed pan.
When milk starts boiling, simmer the
flame.
flame.
Drain all the water from the rice and
crush it coarsely with your hands.
crush it coarsely with your hands.
Add this crushed rice to the milk.
Continue to cook on slow flame till
rice is fully done.
rice is fully done.
Keep stirring all the while using the
back of your spoon to mash the rice well.
back of your spoon to mash the rice well.
Add saffron, sugar and condensed milk.
Stir well for a minute.
Stir well for a minute.
Add ground almonds and desiccated
coconut.
coconut.
Cook stirring continuously for another 5
minutes on low flame.
minutes on low flame.
When the mixture thickens, pour into
serving bowls.
serving bowls.
Garnish with pistachio’s.
You may serve it warm or chilled as
desired.
desired.
Best regards,
Sapana Behl
looks yummy,love the green color.congrats on hitting 300 th post wishes for many
Hey Sapana!! Congratulations dear!! I'm very happy that you have crossed more than 300 posts and glad that have come across you.. Such a wonderful person that you are!! Also thank you so much for for giving me the opportunity to appear on your space.. Lots of Hugs!!
Soo happy for you, Sapana!! Congrats once again.. Looking forward to much more amazing recipes from you!
Very tempting. Love the colours 🙂
Lovely guest post nilu, and congrats sapana on ur 300th post, within 6 months of blogging u have achieved it,,, really gr888
Thank you so much Nilu for this wonderful guest post . You are really a great person I have ever met. Best wishes for you!!
Lovely Guest post by Nilu….Congratulations Sapana on hitting more than 300 post in such a less time….its a big achievement…
From Nilu's space I am here now. My fav will always be kheer and I see lots of flavors in it which is awesomely tempting.
Congratulation for 300th post. Kheer looks very delicious.
Nice gust post . Tempting kheer
congrats Sapana, for half a year, 300 posts and what lovely recipes…you have indeed achieved a feat…keep up the good work
Congrats Sapana, Wonderful dear u have posted more than 300 recipes. keep going girl, lovely guest post by Nilu, very flavorful and delicious kheer…
I really can’t stop myself from commenting. Well written! We are linking to this particularly great content on our site. Keep up the good writing.