Author name: Siddhi Panchal

Peanut ladoo with three ingredients: roasted, coarsely crushed peanuts mixed into jaggery melted in ghee, then rolled into ladoos.

Coconut kheer, or nariyal ki kheer, with no rice: wheat flour, grated coconut and dry fruits roasted in ghee, cooked with hot milk and sugar to a medium thick consistency.

Malai kulfi made with only milk: full fat milk cooked down to a quarter with sugar, dry fruits, saffron and cardamom, then frozen overnight in cups.

Thandai shahi tukda: ghee fried bread dipped in milk reduced with milk powder, sugar and thandai masala, garnished with almond and pistachio slivers.

Mawa gujiya for Holi: a maida and ghee dough filled with roasted khoya, coconut, nuts, raisins, cardamom, nutmeg and sugar, sealed with a fork and fried until light golden.

Rice kheer, or chawal ki kheer: small rice cooked in boiled full fat milk and finished with sugar, chopped nuts, crushed cardamom and saffron.

Thandai rice kheer for Holi: full fat milk reduced to almost half, soaked rice cooked in it, finished with homemade thandai masala and sugar.

Makhane ki kheer: ghee roasted fox nuts, half crushed, simmered in full fat milk with pistachios, almonds, chironji, saffron, cardamom and sugar.

Gajar halwa made in a pressure cooker: grated carrots sautéed in ghee with dry fruits and cardamom, cooked for two whistles, then cooked down with milk and sugar.