This is one my mom used to make when we were kids. It was always the biggest hit every year. Use your imagination and a variety of sweets to make doors, windows, pathways and a garden. Note, this gingerbread house takes 2 to 3 days to complete.
This is a classic Hyderabadi sweet dish made at weddings and festive occasions. It is made with dried apricots. It is very rich and a little goes a long way.
Shrikhand is a Maharashtrian-Gujarati sweet dish, great for festivals. It can be eaten by itself or as part of a meal. I like it with pooris.
This halwa is similar in taste and texture to Besan (Gram flour) halwa. This is a very popular sweet dish in Hyderabad.
Remember biting into cool, creamy, nutty kulfi on warm summer evenings? This is a quick and easy version of kulfi. I almost never make kulfi the old way any more.
This is our favourite sweet dish during the winter months. The almonds give warmth to the body as well as strength to fight the extreme cold.
I don’t have sweet tooth. But there is something about Genasale that I end up having more and more when ever it’s made at home. My granny prepares this for me whenever I visit her. So it makes it more closer to my heart. As if she has got it in her gene, my mom too makes ultimate genasale. So I guess it’s my duty to learn to prepare this : ). Sharing with you all this sweet preparation.
A fancy dish of soaked rice, milk and nuts.
A special kind of sweet (payasa) prepared in the coastal regions of Karnataka. We also call it 'Sarnyada Adya'.
A tradition Tulunad sweet made with rice and coconut, also called 'Manni' in coastal regions.