I always look forward to Sheer Khurma on Eid. I absolutely love this mellow Milk Pudding made with dates and vermicelli.
I am happy I made this Armenian Nutmeg Cake as it was a revelation on so many levels.
First, the nutmeg (jaiphal) in this cake made it so aromatic and rich in flavour. Then the three layers—a crisp, biscuit-y base, moist cake layer, and crunchy walnut layer—make it an absolute delight.
You will surprise anyone you serve this cake to.
Kasi Halwa (Halwa made with Boodida Gummidikaya, Poosinikai, Ash Gourd or White Pumpkin)
This is a simple and delicious dessert that you can make in a jiffy.
Called Gulacha Sheera in Marathi and Gur aur Suji ka Halwa in Hindi, this is the traditional rava sheera in which sugar has been replaced with jaggery.
Mango Bhapa Doi is a super simple Bengali dessert that can best described as mango flavoured steamed yogurt.
Also called Aam Doi, this dessert can rival any Mango Cheesecake while being light on the palate and stomach.
Nolen Gurer Payesh is the iconic Bengali rice and milk that is sweetened with Date Palm Jaggery.
I absolutely loved the aroma, colour and flavour that the date palm jaggery imparted this kheer.
Sugarcane Juice Pongal (Cheruku Rasam Pongali in Telugu and Karumbu Chaaru Pongal in Tamizh) is a version of Sweet Pongal in which Sugarcane Juice is used as the sweetner. The taste is quite unique and surprises many who taste it. :)
Bellam Garelu or Pakam Garelu are the traditional medu vada dunked in jaggery syrup.
This traditional festive dish is not known much outside Andhra Pradesh and Telangana, and I hope this recipe encourages more people to try it.
Devonshire Honey Cake is a simple cake that celebrates the flavour of honey in the best possible way.
The recipe for this delicious tea cake is easy to follow and I hope you do try it.
Bellam Paramannam is a traditional kheer made in Andhra Pradesh with rice, jaggery, and milk.
This rice and jaggery payasam is a must during weddings and all important festivals.