My mother is famous for her mysore paak (crispy dessert made of chickpea (gram) flour, ghee and sugar) – for her cooking in general, but her sweets and savouries are considered unparalleled. So good were they that professional cooks have stood in awe as she has explained how to get…
Badam halwa is easily one of my most favourite sweets. Blanched almonds, pureed with milk to a smooth but not completely smooth paste, are cooked in sugar syrup with ghee. Another of my mother’s pièces de résistance, I use her method but with lesser sugar and a softer consistency as…
This traditional South Indian dessert is made for several festivals but is particularly associated with Krishna Jayanthi or Gokulashtami. Often considered rather difficult to pull off, I am, however, confident that this can be done successfully the first time following all the directions given. Gluten-free. Unlike some other sweets, its…