These Indian desserts have tons of calories packed into each piece. But just one is enough to completely satisfy! If you ever get a coconut, definitely give these a try.Patience is the key word in making Indian desserts. It's important to slowly boil to prevent scalding. The water content of the milk should be slowly boiled off; as long as this step is done right, these should have a long shelf life. Recipe by Guri

This one was in the shape of a heart

For the love I have for cookies this is my favorite cookies recipe you all should try it and thank me later#ayzah

i make this for almost every holiday and birthday any special occasion really or just when i feel like having something nummy i hope you enjoy my cake :-)

MY SIGNATURE DISHBEST COMBOCOCONUT AND AVOCADOTOP HONEY AND GROUND HAZELNUT AND CRANBERRIESDEDICATED TO ALL MY FRIENDS"July 4th "

I first had this cake in a Filipino Bakery. I fell in love at first bite. The recipe was taught to me by my friend's Mom who came to the US from "P.I." in the 1950s.

#indvsw#indvswi

Almost 14 years ago, I met this kind of milky jam when I was on a business trip in Kobe, Japan. A friend of mine took me to Igrekplus, a nice restaurant which also had a bakery and patisserie. Unfortunately, they are now closed...Milk jam was their speciality and it reminds me of my fun times in Kobe, Japan.No more online shop available to get that jam, so I made this similar jam!It goes good with toast, french toast, pancakes, milk, tea, and much more! This is definitely for the coconut lover!#heirloom

#colourorange#sweetdish