Jaggery

rice (about 100 grams) • jaggery (about 50 grams) • dried coconut, chopped (about 10 grams) • fennel seeds • black raisins • almonds • cashews • ghee (clarified butter) • green cardamom pods

fresh ginger (50 grams) • jaggery (100 grams) • Juice of 1 lemon • ground turmeric • honey • powdered sugar (about 35 grams) • pure ghee

sweet potatoes • jaggery (about 50 grams) • ghee

rice (about 200 grams) • jaggery (about 100 grams) • ghee • cardamom powder • chopped almonds and cashews • raisins

rice flour (about 8 grams) • all-purpose flour (about 8 grams) • semolina (about 10 grams) • grated coconut (about 16 grams) • roasted sesame seeds (about 6 grams) • fennel seeds (about 4 grams) • chopped almonds (about 6 grams) • chopped cashews (about 6 grams) • ghee (about 10 grams) • jaggery syrup (about 240 ml) • Ghee, as needed, for frying

whole wheat flour (about 240 grams) • jaggery powder (about 150 grams) • cocoa powder (about 25 grams) • baking powder • baking soda • ground cinnamon • ground ginger • ground cardamom • salt • boiling water (about 240 ml) • mixed seeds (such as pumpkin, sunflower, flaxseed, etc.) • candied fruit (tutti frutti) (about 40 grams) •

whole wheat flour (about 375 grams) • chickpea flour (besan) (about 60 grams) • semolina (sooji) (about 80 grams) • jaggery (about 450 grams) • green cardamom pods • ghee (about 400 grams) • poppy seeds

whole wheat flour (about 240 grams) • Milk • orange juice (about 360 ml) • mixed dried fruit (about 70 grams) • candied fruit (tutti frutti) (about 40 grams) • salt • Jaggery powder to taste • baking powder • baking soda • oil or butter (about 60 ml)

all-purpose flour (about 250 grams) • semolina (about 80 grams) • jaggery (about 180 grams) • water (for soaking the jaggery) • oil (for mixing into the dough) • Oil, as needed, for frying

pearl millet flour (about 250 grams) • jaggery (about 400 grams) • peanuts (about 50 grams)

roasted chickpea flour (sattu) (about 120 grams) • jaggery, chopped into small pieces (about 180 grams) • shredded coconut (about 40 grams) • ghee (about 220 grams) • almonds, chopped • raisins (about 20 grams) • charoli nuts (about 10 grams) • cashews, chopped • fresh cream (malai) (about 120 ml)

rice (about 3/4 cup or 150 grams) • cashews, almonds, and raisins • jaggery (about 3/4 cup or 150 grams) • green cardamoms, 2 cloves • ghee • milk (240 ml) • yellow food coloring

puffed rice (about 1600 grams) • jaggery (about 1 kilogram) • water (about 240 ml)

rice (about 200 grams) • jaggery (about 180 grams) • cardamom pods

sattu flour (about 120 grams) • jaggery (about 80 grams) • ghee (about 30 grams) • Sliced almonds for garnish

tamarind (500 grams) • jaggery or sugar (500 grams) • raisins (about 40 grams) • dried dates • salt • black salt • roasted ground cumin • garam masala • red chili powder

tamarind (about 1 cup, 150 grams) • asafoetida • Black salt to taste • Red chili powder to taste • jaggery (about 1 cup, 180 grams) • oil • cumin seeds • turmeric powder

round red tomatoes (about 1 kg) • small pieces of red jaggery (measured with a standard cup) • mustard oil • cumin seeds • dried red chilies, or to taste • bay leaves • tamarind • cashews • raisins • small pieces of dried coconut • sugar • Kashmiri chili powder (optional) •

tamarind (100 grams) • jaggery (50 grams) • sugar (50 grams) • cumin seeds • roasted cumin powder • black salt • asafoetida (hing) • Kashmiri red chili powder • cashews and raisins • oil • turmeric powder • Salt to taste

whole wheat flour (about 250 grams) • jaggery (about 250 grams) • cardamom powder • rock sugar crystals (mishri) • sliced pistachios • sliced almonds • ghee (about 50 grams) • mawa (about 150 grams) • saffron strands

tomatoes (1 kg) • sugar • jaggery (about 7 oz or 200 grams) • panch phoron spice mix • oil • black salt • Juice of 1 lemon • green chili

sweet potatoes (about 500 grams) • jaggery (about 250 grams) • water (240 ml)

carrots, grated • jaggery (about 100 grams) • milk (about 240 ml) • milk powder (about 50 grams) • green cardamom pods • ghee • For garnish: • Chopped almonds and cashews,

semolina (about 160 grams) • rice flour (about 60 grams) • jaggery (about 180 grams) • freshly grated coconut (about 80 grams) • salt • cardamom powder

For the batter • all-purpose flour (about 120 grams) • semolina (about 40 grams) • rice flour (about 30 grams) • date palm jaggery water (about 240 ml) • oil • For the stuffing • milk (1 liter) • grated coconut (about 40 grams) • rice flour (about 60 grams) • semolina (about 10 grams) • Jaggery, to taste •

wood apple (kaitha) • green chilies • cilantro leaves (about 30 grams) • -inch piece ginger • asafoetida • jaggery (about 15-30 grams) • roasted cumin powder • black salt • Salt to taste

edible gum (gond) • ghee (about 28 grams) • cashews (chopped) • almonds (chopped) • pistachios (chopped) • walnuts (chopped) • dried coconut (grated) • ginger powder • cardamom powder • jaggery • saffron • water (about 1/2 cup)

whole milk (1 liter) • jaggery (about 100 grams) • plain yogurt (about 10 grams) • ground cardamom

split chickpeas (chana dal) (about 200 grams) • jaggery (about 100 grams) • whole wheat flour (about 130 grams) • all-purpose flour (about 65 grams) • Oil • chickpea flour (besan) (about 50 grams) • semolina (sooji) (about 80 grams) • Salt to taste • cardamom pods, seeds ground • ghee

jowar flour • Salt to taste • Water as needed to mix the dough • tomato • dill greens • Salt to taste • turmeric powder • red chili powder • coriander powder • garam masala • oil • mustard seeds and cumin seeds •