Traditional mithais, kheer, halwas, and sweet finishes
11 RECIPES IN THIS COURSE
A classic Indian sweet made by slow-roasting besan in ghee until fragrant and golden, then binding it with powdered sugar and cardamom into rich, melt-in-the-mouth balls.
Crisp-fried chickpea flour pearls soaked in cardamom sugar syrup and hand-shaped into festive round ladoos, studded with nuts and raisins.
Dense, fudgy brownies made by melting butter and dark chocolate together, whisking in eggs and sugar, and baking just until the center stays soft with a shiny crackly crust on top.
A quick no-fuss Indian sweet made by simmering desiccated coconut with condensed milk and cardamom until thick, then rolling into soft balls and finishing with a dusting of extra coconut.
A North Indian winter classic — grated carrots simmered down in whole milk until deeply reduced, sweetened, and enriched with khoya and ghee-roasted nuts.
Crisp, deep-fried pastry crescents stuffed with a sweet khoya, coconut, and dry-fruit filling — a festive Holi and Diwali specialty.
Deep-fried khoya dumplings soaked in a warm, fragrant sugar syrup flavored with cardamom and rose water — a classic Indian dessert served at celebrations and festivals.
A beloved Indian festival sweet — coils of fermented maida batter deep-fried until crisp, then soaked in warm saffron-cardamom sugar syrup.
A classic Indian sweet made from ground cashews cooked into a smooth dough with sugar syrup, rolled thin and cut into glossy diamonds.
A North Indian milk sweet from Alwar — whole milk reduced and lightly curdled into soft grains, cooked down with sugar, then set into squares and finished with pistachios, almonds, and saffron.
A classic Indian rice pudding made by simmering rice in full-fat milk until thick and creamy, sweetened and finished with cardamom, saffron, and roasted nuts.
