Author name: Siddhi Panchal

Homemade fruit popsicles: kiwi, strawberry and black grape slices set in lemonade, tender coconut water and orange juice, frozen overnight.

Eggless mango mousse with 3 ingredients: Alphonso mango puree folded into whisked chilled fresh cream, set in bowls and chilled.

Malpua: a rested batter of all purpose flour, milk powder, sooji and milk, fried into light golden pancakes and soaked in saffron sugar syrup.

Sugar free khajur burfi: coarsely ground dates cooked with roasted almonds, cashews, pistachios, coconut and poppy seeds, rolled in poppy seeds and pistachios, set and sliced.

Gud til chikki for Makar Sankranti: roasted sesame seeds mixed into jaggery melted in ghee, spread on a greased plate, cut and set.

Sukhdi, or gur papdi: wheat flour roasted in ghee until fragrant, mixed with jaggery until the ghee separates, spread on a greased plate, cut and set.

Rose kaju katli for Diwali: cashew powder, milk powder and sugar mixed with rose essence, pink colour, roasted rose petals, ghee and milk, rolled and cut diagonally.

Instant milk powder ladoo: milk powder cooked with condensed milk and ghee, flavoured with saffron milk, cardamom and vanilla, and rolled into smooth ladoos.

Sugar free dry fruits ladoo: mixed dry fruits roasted in ghee, cooked with dates and figs, and rolled into smooth ladoos while warm.

Poha kheer, or aval payasam: full fat milk thickened with almonds, pistachios, cardamom and saffron, cooked with washed poha, milk powder and sugar.