Vegetarian Recipes

A thick, creamy, slow-cooked dessert made from ground rice paste and milk, traditionally set and served chilled in shallow earthen clay pots.

Sweet, steamed rice flour dumplings stuffed with a mixture of freshly grated coconut, jaggery, and cardamom. Lord Ganesha's favorite sweet.

A decadent Mughlai dessert made of ghee-fried bread slices soaked in sugar syrup and smothered in thick, creamy, saffron rabdi.

A fast, comforting, and deeply aromatic pudding made from roasted semolina, ghee, and sugar, flavored with cardamom.

A legendary South Indian sweet born in the royal kitchens of Mysore. A rich, porous, melt-in-the-mouth fudge made of roasted gram flour, sugar, and copious amounts of ghee.

Traditional Indian ice cream. Denser, creamier, and richer than western ice cream, made by slow-reducing milk and flavoring it with pistachios and cardamom.

The most royal of Bengali sweets. Soft, flattened cottage cheese discs soaked in a rich, creamy, saffron-infused milk syrup.

Crispy, neon-orange, deep-fried spirals of fermented batter soaked in a warm, saffron-laced sugar syrup.

The ultimate Indian winter dessert. Grated carrots slow-cooked in milk and ghee until they melt into a rich, sweet, caramelized pudding.

A slow-cooked, creamy, luxurious rice pudding infused with cardamom, saffron, and loaded with dry fruits.

Spongy, snow-white, melt-in-the-mouth cottage cheese (chenna) dumplings cooked in a light sugar syrup. A Bengali masterpiece.

The undisputed king of Indian desserts. Deep-fried milk-solid dumplings soaked in a warm, fragrant rose and cardamom syrup.