Like perfect couples, it is a coming together of the opposites - the bitter and sweet, the warm and the cold. The play of the contradictories juxtaposes so beautifully, that you’ll want to uplevel your coffee break. The moment the cold kulfi and warm coffee start to become one and the lines begin to blur is my favorite moment to dig into the Kulfi Affogato.

Thandai meets Madeleines meets Rasmalai meets a fun holi vibe. Colorful madeleines are dunked in spicy, nutty thandai (recipe I shared recently - checkout link in bio) to create this holi-inspired dessert.

Uttarayan🪁 meant two days of non-stop kite-flying on the nani's terrace with the cousins, with plates of seasonal goodies perfect for the cool winters. The one almost synonymous to the festival is chikki. I love the unhulled, nuttier black sesame so much. That, when paired with sumac flavored chocolate ganache is a flavor combo to revel in.

Magaz is made with besan/chickpea gram flour, ghee, sugar and cardamom for flavoring and topped with a generous amount of slivered almonds. I added dry ginger powder to add extra warmth to the fudge (and your body!) The best replacement I have done is use monkfruit sweetener instead of sugar, making it a truly healthy dessert.

In Ayurveda, dates and ghee are considered rich in Ojas. Using this as my inspiration, I came up with a delicious snack/dessert which combines the goodness of dates and ghee, and elevates it with a stuffing of ricotta and dried apricots. Warming the dates in ghee is an excellent touch - makes the dates soft and chewy, and who doesn't like a warm dessert!

Shrikhand or flavored strained yogurt, is the creamiest, yummiest and fastest indian dessert you can ever make! To get nice and thick Shrikhand that would put store-bought ones to shame, you want to start with a really good quality full fat greek yogurt. I use Fage yogurt - it’s my absolute favorite. It’s less tart than any other yogurts I’ve tried and great for making Kadhi and Shrikhand.

Traditionally, ghughri is made with whole wheat grains on Uttarayan (kite-flying festival) in Gujarat. I gave it my twist and made it a low gluten alternative - Farro and turned it into a nice wholesome dessert. This Farro's got ghee, cardamom and jaggery working for it. All I have to say is - you will love it!

Seasonal fruit, fragrant spices and nutty brown butter - this delicious combination comes together to make a wonderful people-pleasing cake. One of the best things about the cake? It’s gluten-free!

Milk Peda meets thumb-print Cookies meets sprinkle-coated Donut - all the wonderful stuff into this mouth-watering, halwai*quality Rose & P

Strawberries by itself are delightful, but especially more when you combine it with cream and nuts. Instant snack or dessert for the guests or to finish off that candle light dinner 😉- you will make this again and again.