These spiced besan laddu cookies feature roasted chickpea flour combined with aromatic spices like cardamom and nutmeg, plus ghee for a melt-in-mouth texture. They are shaped as cookies and baked for a slightly crisp exterior with a soft, crumbly centre.

Living up to its name, ‘Rangoli paratha’ is a sight to behold and is delicious too. This recipe takes the typical stuffed paratha and shapes it into flowers with vegetable-filled petals. The paratha is then baked with the exterior becoming flaky and crispy. The paratha is made with Aashirvaad Shudh Chakki Atta, which is prepared from selected whole-wheat grains sourced directly from farmers. It is also ground using modern chakki technology with 0% maida and 100% whole wheat. This recipe is one of the winning entries of the Aashirvaad Paratha Contest, from week 8, created by Suman Agarwal. This paratha offers a fun way to eat vegetables and makes it an excellent, nutrient-dense lunchbox option for kids.

This fusion recipe of cheese-soya chowmein pizza paratha should be on your weekend indulgence menu, as it contains the goodness of the protein-rich soya, the nostalgia of street-style chowmein, and the classic flavours of pizza sauce and cheese. This recipe is one of the winners of the Aashirvaad Paratha Contest, from week 8, submitted by Uma Pandit. The challenge focused on fusion recipes that enhanced the flavour but retained the same old paratha goodness. The cheese soya chowmein pizza paratha is made with Aashirvaad High Fibre Atta with Multigrains, which contains a nutritious blend of six grains and is high in dietary fibre to support healthy digestion.