1. Kesar Badam Pista Shrikhand (Sweet)

A rich, creamy and aromatic dessert flavoured with saffron, cardamom, almonds and pistachios.

Preparation time: 20 minutes + chilling
Serves: 4–5

Ingredients

• 2 cups thick hung curd

• ½ cup powdered sugar (adjust to taste)

• 2 tbsp chopped almonds

• 2 tbsp chopped pistachios

• 10–12 saffron strands

• 2 tbsp warm milk

• ½ tsp cardamom powder

• 1 tbsp rose water (optional)

Method

1. Soak saffron strands in warm milk for 10 minutes.

2. Take hung curd in a large bowl and whisk until smooth and creamy.

3. Add powdered sugar and mix well.

4. Add saffron milk, cardamom powder and rose water.

5. Fold in chopped almonds and pistachios.

6. Refrigerate for at least 2 hours.

7. Garnish with saffron strands, almonds and pistachios before serving.

Special tip: Serve in small dessert glasses with a little edible silver leaf (varak) for a festive presentation.

2. Crispy Masala Mathri (Snack)

A crunchy, flaky and mildly spicy traditional Indian snack that stays fresh for several days when stored properly.

Preparation time: 20 minutes
Cooking time: 25–30 minutes
Makes: 25–30 pieces

Ingredients

• 2 cups maida (all-purpose flour)

• ¼ cup semolina (sooji)

• 4 tbsp ghee

• 1 tsp ajwain (carom seeds)

• 1 tsp crushed black pepper

• ½ tsp red chilli powder

• ½ tsp kasuri methi (crushed)

• ½ tsp salt (or to taste)

• Water as required

• Oil for deep frying

Method

1. In a mixing bowl, combine maida, semolina, ajwain, black pepper, chilli powder, kasuri methi and salt.

2. Add ghee and rub it into the flour until the mixture resembles breadcrumbs.

3. Gradually add water and knead into a firm dough. Do not make it soft.

4. Cover and rest the dough for 15–20 minutes.

5. Divide into small portions and roll into small discs.

6. Prick each disc with a fork so that it does not puff up while frying.

7. Heat oil on low to medium heat.

8. Fry the mathris slowly until golden and crispy.

9. Remove and cool completely before storing in an airtight container.

Special tip: Add a pinch of hing (asafoetida) and crushed kasuri methi for an extra flavourful, Gujarati-style touch.