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Gajar Halwa
(0.5 Kg)
"Indian Gajar Halwa, also known as Carrot Halwa, is a rich and aromatic dessert made from grated carrots slow-cooked in milk, sugar, and ghee. A winter favorite across India, especially in North Indian households, it is beloved for its warm, comforting sweetness and melt-in-the-mouth texture.
Traditionally prepared by simmering fresh red carrots in full-fat milk until the mixture thickens, Gajar Halwa is then sweetened and flavored with cardamom. It is generously garnished with roasted nuts like almonds, cashews, and pistachios, and often includes golden raisins and a touch of saffron for a festive touch.
Served warm or chilled, Gajar Halwa is a staple at Indian celebrations, festivals, and family gatherings. Its rich flavor, creamy consistency, and irresistible aroma make it one of India’s most iconic and cherished desserts."
Gujhia
(2 Pcs)
"Indian Gujhia is a classic North Indian sweet dumpling, traditionally made during festivals like Holi and Diwali. Known for its crescent shape and rich, sweet filling, Gujhia is a beloved festive treat that combines delicate pastry with a flavorful interior.
The outer shell is made from refined flour (maida), kneaded into a soft dough and rolled thin. It’s filled with a sweet mixture of khoya (milk solids), grated coconut, cardamom, sugar, and finely chopped nuts such as almonds, cashews, and raisins. The edges are sealed—often with a decorative twist—and the dumplings are deep-fried until golden and crisp.
Once fried, Gujhias may be served as is or lightly dipped in sugar syrup for an extra touch of sweetness and shine.
Flaky on the outside and rich on the inside, Gujhia is a festive symbol of indulgence and tradition, enjoyed by families across generations."
Lauki Halwa
(0.5 Kg)
"Indian Lauki Halwa, also known as Doodhi Halwa or Bottle Gourd Halwa, is a traditional North Indian dessert made by slow-cooking grated bottle gourd with milk, sugar, and ghee. Light, aromatic, and mildly sweet, it’s a delicious way to transform a humble vegetable into a festive treat.
The preparation begins by sautéing grated lauki in ghee until it softens, then simmering it in full-fat milk until the mixture thickens. Sugar is added for sweetness, along with cardamom for a warm, fragrant flavor. The halwa is finished with roasted nuts like almonds and cashews, and often garnished with golden raisins and saffron strands.
Served warm or chilled, Lauki Halwa is both nourishing and indulgent, making it a popular choice during festivals, fasts (vrat), or family celebrations. Its soft texture and delicate flavor make it a comforting and unique dessert in Indian cuisine."
Maalpua with Rabdi
(2 Pcs)
"Indian Malpua with Rabdi is a decadent and festive dessert pairing that combines soft, syrup-soaked pancakes (malpua) with rich, creamy thickened milk (rabdi). This indulgent treat is popular during festivals like Holi and Diwali, especially in North India, Bihar, and Rajasthan.
Malpua is made from a batter of refined flour, semolina, and sometimes mashed bananas or milk, flavored with fennel seeds and cardamom. The batter is fried until golden and crisp at the edges, then soaked in a warm sugar syrup infused with saffron or rose water.
Rabdi, served on top or alongside, is prepared by slowly simmering full-fat milk until it thickens to a rich, creamy consistency. It's sweetened and flavored with cardamom and garnished with slivers of almonds and pistachios.
The combination of warm, syrupy malpua and chilled, luscious rabdi creates a contrast of textures and flavors that is both comforting and luxurious—a true celebration of Indian dessert tradition."
Rabdi
(0.5 Kg)
"Indian Rabdi (or Rabri) is a rich, creamy, and indulgent dessert made by slow-cooking full-fat milk until it thickens into a luscious, pudding-like consistency. Sweetened with sugar and flavored with cardamom, saffron, and sometimes rose water, Rabdi is a beloved treat in North Indian cuisine, often served during festivals and celebrations.
As the milk simmers over low heat, the cream that forms on top is continuously collected and folded back into the pot, creating a dense texture with layers of malai (cream). Once thickened, it is garnished with slivers of almonds, pistachios, and saffron strands.
Rabdi can be enjoyed warm or chilled and is often paired with desserts like jalebi, malpua, or gulab jamun. Rich, aromatic, and luxurious, Indian Rabdi is a timeless classic that captures the essence of traditional Indian sweets."
Rice Kheer
(0.5 Kg)
"Indian Rice Kheer is a classic and beloved dessert made by slow-cooking rice in milk until it becomes creamy, rich, and fragrant. Sweetened with sugar and flavored with cardamom, this traditional pudding is a festive favorite across India, often prepared during celebrations, festivals, or as a comforting treat.
The dish typically uses basmati rice, which is gently simmered with full-fat milk until soft and thick. It’s then sweetened and enhanced with aromatic cardamom powder, and garnished with chopped nuts like almonds, cashews, and pistachios, along with golden raisins and sometimes saffron for added richness and color.
Served warm or chilled, Rice Kheer is smooth, mildly sweet, and infused with a delicate fragrance that makes it both indulgent and soothing. It's a timeless dessert that evokes warmth, tradition, and the essence of Indian hospitality."
Sevai
(0.5 Kg)
"Indian Sevai, also known as vermicelli or semiya, is a thin, delicate noodle made from wheat, rice, or millet, used to prepare a variety of sweet and savory dishes across India. Light, quick to cook, and versatile, sevai is a staple in many Indian households.
In its savory form, sevai is typically tempered with mustard seeds, curry leaves, green chilies, and vegetables like carrots, peas, or beans. A dash of lemon juice or grated coconut may be added for extra flavor. It’s a popular choice for breakfast or a light meal, especially in South India.
In its sweet version, sevai is cooked in milk or water with sugar, cardamom, and ghee, and garnished with roasted nuts and raisins. This variation is often served as a dessert or festive treat, commonly known as semiya payasam or sweet sevai.
Soft, flavorful, and easy to digest, Indian Sevai is both nourishing and satisfying—perfect for all ages and any time of the day.
Shahi Tukda
(2 Pcs)
"Indian Shahi Tukda, also known as Shahi Tukra, is a regal Mughlai dessert that translates to ""royal piece."" It features crispy, deep-fried bread slices soaked in fragrant sugar syrup and topped with rich, creamy rabdi (thickened sweetened milk), making it a luxurious treat often reserved for special occasions and festivals.
The dish begins with slices of bread—traditionally white bread—cut into triangles or squares and fried until golden and crisp. These are then dipped in a lightly flavored sugar syrup infused with cardamom, rose water, or saffron. Finally, the bread is generously layered with rabdi and garnished with slivers of almonds, pistachios, and saffron strands.
Soft, crisp, sweet, and creamy all at once, Shahi Tukda is a perfect harmony of textures and flavors. It is rich, indulgent, and a beloved dessert in North Indian and Hyderabadi cuisine, truly living up to its ""shahi"" (royal) name."