Gulkand Paan Rasmalai — bright and perfect for Holi, this spring dessert features floral notes from rose and paan leaves! Topped with chopped pistachios, rose petals, and rose syrup, this is the ultimate dessert to entertain with this Holi!
Thandai Rice Kheer — a colorful, festive dessert that’s perfect for holi! With strawberry-orange fruit jelly, saffron water, chopped nuts, and fresh fruit, this leveled up kheer (rice pudding) is unlike anything you’ve had!
High-Protein Chocolate Mousse — the most effortless, guilt-free way to tackle those post-dinner sugar cravings! Made with silken tofu and a few staple pantry ingredients, this vegan mousse is good for the body and the soul!
Baked Nolen Gur Sandesh — this warm, cozy dessert is perfect for a winter treat! With homemade sandesh, rich and decadent nolen gur from Kolkata, burst of freshness from strawberry compote, and an elegant finish with some gond and nuts, you are going to fall in love with this!
Chocolate Dry Fruit Barfi — the best make-ahead dessert to enjoy this festive season! With roasted makhana and nuts topped with a silky chocolate ganache, this barfi isn’t going to last long!
Sitaphal Phirni Motichoor Cups — the prettiest Diwali dessert that combines two of my favorite flavors! With a silky sitaphal (custard apple) phirni paired with a motichoor ladoo cup, your friends and family are going to love this!
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!
Makhana Fruit Shrikhand — the perfect way to satisfy your sweet cravings during Navratri, this Makhana Fruit Shrikhand is a light, protein-packed dessert you’re going to fall in love with! Made with roasted and powdered makhana, powdered mishri, elaichi, saffron, and rose water, you can’t beat the aromatic flavors in this shrikhand!
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 …
