Kesariya Rabdi Board — rich and decadent but coming together in just 20 minutes, this is the easiest Diwali dessert to impress with! Paired with mini gulab jamun, jalebi, fresh fruits to cut the sweetness, or even roasted nuts, your friends and family are going to love this!
Sooji Gud ka Halwa — simple yet divine, this is the ultimate prasad to celebrate Navratri with! With saffron, cardamom, and chopped nuts, enjoy the classic flavors of the festive season with this halwa! WATCH HOW TO MAKE SOOJI GUD KA HALWA: We’ll start by making a jaggery syrup by heating water and adding to that powdered gur and a little sugar if you like it sweeter. Bring it to a light simmer until everything dissolves. For the halwa, we’ll start by heating our ghee and to this add sooji (semolina) and a little bit of besan. Roast this low and slow for 10-12 minutes until it becomes lightly brown like almond skin color. Now we’ll add our gur ka syrup and mix gently until the halwa starts to thicken. It may look like a lot of water at first but the sooji will soak it up and make for this perfect, melt-in-mouth texture. You’ll know it’s done when it pulls away from the edges of the pan. Finish the halwa off with elaichi, kesar, …
Baked Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron! WATCH HOW TO MAKE BAKED PURAN POLI ROLLS: We’ve kept the filling super traditional. Cook boiled Chana dal and jaggery until it gets this lovely golden brown color. To this we’ll add some ghee, elaichi, jaiful, coconut, and kesar. This filling is so aromatic and nostalgic, I could eat this just by itself. To assemble the rolls, take some rotis and spread your filling on top. Top with some slivered almonds and roll tightly, sealing with a flour slurry. These rolls look so classy and elegant and but are incredibly easy to make! Just brush them with some ghee and bake until nice and golden brown. For a beautiful, irresistible shine, I’ve garnished these with a glaze of honey, almonds, pistachios, edible gold, and some rose petals. I’ve paired them with some aamras for …
Rava Pineapple Modak — the perfect unique combination for the festive season that features tart pineapple, nutty coconut, and soft rava! With chopped nuts, elaichi, and kesar for a touch of elegance and tradition, these Modaks are the perfect addition to any celebration!
Chocolate Pistachio Modak — a special mithai for Ganesh Chaturthi, these modaks made with homemade chenna just melt in your mouth and are so decadent without being heavy! With soaked pistachios for that perfect texture and notes of cardamom, vanilla, and saffron, there’s no better way to kick off the festive season!
Tropical Steamed Sandesh (Bhapa Sondesh) — with fresh fruits and a silky coconut sauce, this dressed up steamed sandesh is the dessert of the summer! Requiring minimal ingredients to make and so refreshing, this is a modernized take on Indian mithai you have to try! WATCH HOW TO MAKE TROPICAL STEAMED SANDESH (BHAPA SONDESH): We’ll start by draining any excess water from our homemade chenna (cottage cheese). Transfer this to a blender along with some milk and powdered sugar. Blend this until it has a really smooth consistency and we’re ready to transfer this to a greased mold. I’ve also added a parchment paper lining here as well. Gently tap the sandesh to remove any air bubbles and sprinkle with saffron. Gently cover the mold with some foil to seal the edges and now we’re ready to steam this for 20-30 minutes. If you can insert a knife and it comes out clean, your sandesh is ready! Let this chill in the fridge for at least 30 mins. Meanwhile, we’ll make our super simple coconut …
Almond Rose Roti Churma — delicate and floral, this prasad comes together in just 15 minutes and is such a delight! With notes of rose, cardamom, saffron, and almond, this is perfect for Navratri and for those sweet-tooth cravings. WATCH HOW TO MAKE BADAM ROSE ROTI CHURMA: We’ll start by mixing together whole wheat flour, almond flour, salt, ghee, and some fresh beetroot juice. Use your hands to work this together until well combined. Add in saffron milk and use your hands to knead this into a medium firm dough. Now we’ll divide the dough into 3 equal parts and roll them out into 1/2 inch thick rotis. Transfer to a hot tava and cook on low heat until golden brown on both sides with a drizzle of ghee. Make sure to press down on them to ensure they cook through since we are keeping them a bit on the thicker side. Now, we’ll crush the rotis using our hands for that classic churma texture. To this, we’ll add jaggery for some sweetness, rose water, …
Rose-Orange Kachagolla Sandesh — perfect for spring, this light and colorful Bengali mithai is the easiest, lightest sweet that will transport you to Kolkata! You can truly get creative with the flavors, especially with Holi around the corner, and enjoy this delicate mithai that’s made with homemade chenna (cottage cheese) and lots of love. I also love this sweet because it’s compatible with any diet, since it comes out great using low-fat milk and jaggery or monk-fruit as a sweetener! WATCH HOW TO MAKE ROSE_ORANGE KACHAGOLLA SONDESH: We’ll start by making our fresh chenna. Add water to prevent the milk from sticking, followed by our milk, and let this come to a simmer. Switch off the heat and slowly pour in the vinegar mixed with water. Pour this in a strainer with a cheesecloth and wash it with some cold water to remove the vinegar. Gently squeeze out the excess water and let rest for 10 minutes. Now to make our sandesh, we’ll knead the chenna gently using our palm. Just apply enough pressure to …
Strawberry Shahi Tukda — rich and velvety, this pink dessert features in-season strawberries and a rose rabdi that is so perfect for Valentine’s Day! Made with no frying and a super quick rabdi, this is decadent and indulgent, with notes of saffron and cardamom, without any of the guilt! WATCH HOW TO MAKE STRAWBERRY SHAHI TUKDA: We’ll start by making a fresh strawberry jam by caramelizing some strawberries with sugar. Finish this some salt and you should get a beautiful jammy consistency. Then, we’ll heat milk, cream, and sugar and let this come to a simmer on medium heat. I added a cornstarch slurry to get the lovely silky texture but without having to boil the milk which makes this lighter and quicker to make! Finish with some kesar, elaichi, and rose syrup for this light fuchsia color. For the bread, I cut them into hearts so they’re perfect for Valentine’s Day. Then, brush them with ghee or butter on both sides and you can bake or airfry for a golden brown color without frying! …
This Chocolate Besan Barfi Cake elevates the classic Indian mithai with a layer of decadent chocolate ganache and colorful garnish of edible flowers, chopped nuts, freeze-dried fruit, and golden varak! It’s rich, elegant and a truly picture-perfect way to celebrate the festive season!
