Desserts and Mithai
20 posts
Jowar ka Meetha
An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.
Ragi Laddoo
This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.
Kesar Suji Halwa
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
Semolina Halwa
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India).
In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.
Rampuri Adrak Halwa
A nearly forgotten recipe for a winter specialty from Rampur, with ginger being its star ingredient.
Sev Na Larvas
An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti households of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid Ul Fitr.
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