Seviyan kheer is the sweet that appears whenever there is something to celebrate — fine vermicelli roasted in ghee until it smells nutty and turns the colour of weak tea, then simmered in milk until the strands soften and the pudding turns creamy and gently thick. It is scented with cardamom, sweetened just enough, and … Read more
Sabudana kheer is the pudding of fasting days and festivals — tiny sago pearls soaked until plump, then simmered slowly in milk until they turn glassy and soft and the milk thickens around them into something silky and spoonable. It is gently sweet, scented with cardamom, and finished with ghee-fried cashews and raisins that swell … Read more
Ukadiche modak are Maharashtra’s beloved steamed rice-flour dumplings, made first and foremost as an offering to Lord Ganesh during Ganesh Chaturthi — twenty-one of them, traditionally, for Bappa. Inside the soft, white, pleated shell sits a warm filling of coconut and jaggery scented with cardamom. They look intricate, but the method is forgiving once the … Read more