Author name: Siddhi Panchal

Rava kesari, or kesari bath: semolina roasted in ghee, cooked with warm water, saffron milk and sugar, finished with cardamom and roasted dry fruits.

Cheese chocolate sandwich: three buttered bread slices layered with Nutella and grated cheese, buttered outside and grilled until golden and crispy.

Pineapple modak for Ganesh Chaturthi: semolina and dry fruits roasted in ghee, cooked with water, saffron milk, thick pineapple juice and sugar, and shaped in a modak mould.

Tricolor mithai for Independence Day: bread squares dipped in orange, plain and green sugar syrup, sandwiched with kalakand and rolled in coloured desiccated coconut.

Gujarati magas, or besan burfi: coarse besan rubbed with ghee and milk, sieved, roasted in ghee until light pink, mixed with powdered sugar and cardamom, set and cut like a burfi.

Makai halwa, or sweet corn halwa: ground sweet corn cooked in ghee until it separates, then in milk with sugar, saffron and cardamom, finished with roasted dry fruits.

Seviyan kheer: vermicelli and dry fruits roasted in ghee, simmered in full fat milk boiled with sugar, cardamom and milk powder.

Mango pudding set with corn flour instead of gelatin: milk with cardamom, sugar and vanilla, thickened with corn flour and mango pulp, chilled in moulds and unmoulded.

Mango custard: milk cooked with sugar and thickened with custard powder, cooled and mixed with thick mango puree and chopped mangoes, then chilled.

Mango shrikhand, or amrakhand: hung curd whisked with powdered sugar, cardamom, saffron and thick mango puree, garnished with nut flakes and chilled.