Floating Melon Sandesh is a refreshing take on classic kachagola sandesh, paired with juicy melon balls, a light chilled melon juice, and a tart raspberry sauce. Finished with saffron, pistachios, rose, and a touch of gold foil, it’s an elegant dessert that feels festive without being too heavy.
Gujiya and Thandai — my favorite Holi flavors, now together in one modern dessert ❤️ This Thandai Shrikhand with Gujia Crisps✨ combines traditional mawa filling, crisp phyllo baked layers, and creamy kesariya shrikhand, finished with fresh berry and orange compotes.
Soft, velvety coconut pedas with a surprise fruity topping — this festive mithai is handmade with love, just in time for Rakhi. A classic Indian sweet, elevated with fresh flavors like strawberry rose, pineapple kesar, and zesty orange.
Jaipuri Aloo Pyaaz ki Sabzi – a comforting, soul-satisfying sabzi that brings together baby potatoes and pearl onions in a rich, slow-simmered tomato-onion gravy. It’s a traditional Rajasthani favorite, especially in Jaipur households, where it’s often made on special occasions, weddings, or festive family lunches.
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!
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, …
Mixed Fruit Kanji Vada — smoky and refreshing, elevate the classic holi dish with some fresh in-season lychee, strawberries, and oranges for a spring-inspired twist! With gut-healthy, fermented kanji that features mustard and an addictive tang paired with fluffy vadas, this is the ultimate dish to entertain with this time of year! WATCH HOW TO MAKE MIXED FRUIT KANJI VADA: We’ll start by grinding our yellow mustard, black mustard, and cumin seeds into a coarse powder. To this we’ll add salt, black salt, red chili powder, and water. Now we’ll let this kanji ferment for a day. For the vadas, take soaked moong dal and blend coarsely with ginger and green chili. To this, add some crushed spiced and give it a mix. Pour over a mustard oil tadka and definitely don’t miss this, this will totally take your vadas to a new level. Now we’ll fry the vadas until golden brown. I made these mini round ones but you can make the traditional flatter ones too. Now, we’ll transfer the vadas into salted hot …
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!
