Makhana kheer is made with fox nuts (makhana) simmered in milk to which sugar, ghee and dry fruits are added. But for this recipe, the refined sugar is swapped with the earthy jaggery, and the cardamom boosts the entire flavour of the kheer. The makhana are roasted in ghee, pounded, and simmered in the thickened milk. Serving the kheer in mini cups makes it a portioned delight, perfect for festive occasions.

Looking for a complete meal for one (or two) that doesn’t leave behind unmanageable leftovers? Jackfruit biryani bowls are here to save the day. Jackfruit, also referred to as vegan or vegetarian meat, has a meaty texture that pairs beautifully with rice and spices. The result? A hearty, vegetarian biryani. This recipe is fit for 1 to 2 people. Increase the proportions, in ratio, if cooking for more people.

This recipe transforms the humble seviyan (vermicelli) and traditional rabdi (sweetened, thickened milk) into a show-stopping festive treat. The creation features two distinct textures: a crunchy, golden Seviyan Nest that offers a satisfying snap, and a velvety-smooth, chilled Sitaphal Rabdi filling.