Ingredients that matter
Desi ghee: Adds richness and aroma—key for laddoos, barfi, and halwa.
Fresh milk & khoya: Gives body and softness to peda, barfi, and rabri-based sweets.
Premium dry fruits: Pistachio, almond, cashew—crunch + nutrition + royal finish.
Natural sweeteners: Dates, jaggery, and honey for modern, lighter recipes.
Techniques that define taste
Bhuno (slow-roast): Besan for laddoos or atta for panjiri develops deep flavor.
Sugar syrup stages: 1-string vs 2-string decide whether a sweet is soft or firm.
Temperature control: Gulab jamun needs warm syrup; rasgulla needs shock & soak!
Texture is everything
- Melt-in-mouth (kaju katli), soft & juicy (gulab jamun), crisp & flaky (soan papdi)—each texture has its own joy. The secret is patience and precision.
Finishing touches
Saffron, cardamom, rose water for fragrance.
Silver varq, nut slivers, and edible flowers for that festive look.