
Jalebi
A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the…
Desserts
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A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the…

Whole milk boils, then curdles with lemon juice; the curds drain to chhana (fresh paneer)

A nut-and-spice paste is the soul of thandai: almonds and cashews soaked soft, ground with green cardamom, fennel, white…