Made with just ghee and jaggery, these simple lollypops have stood the test of time. A rare treat my parents and grandparents both remember enjoying.
Saffron Peda’s are a key component of the Parsi Besna and Paglaru ceremonies for Parsi children. Here’s how you can make a gluten free version at home.
Ghau nu Doodh (Wheat Milk Extract) is a protein laden superfood had over the years by Parsis. In its traditional form as a jelly it can be quite unpalatable for kids and hence here’s a unique Ghau nu Doodh Custard which packs in nutrition while being super tasty.
Much more delicious than it’s carrot counterpart, the Dodhi no Murambo is a classic Parsi dessert that’s perfect in winters but yummy to eat even throughout the year. Try making it in your kitchen today – only takes about an hour.
A deliciously creamy cheesecake made with hung curd instead of cream cheese that will remind you of the Parsi classic, Mithoo Dahi with every bite you take.
Nothing can beat the Chocolate Walnut Fudge you get at Coopers’ in Lonavla. But, this home-made recipe comes close and worth trying for all fudge addicts.
Spend a nostalgia filled weekend with the family making and eating a bowl of soft and delicious Jujubes made with fresh fruits and zero chemicals – a relatively easy Jujube recipe worth trying.
A Parsi take on the classic Creme Caramel, the Good Parsi Wife shares her family’s recipe for the world renowned bawa Caramel Custard.
In my first collaboration, guest blogger, The Good Parsi Wife shares her recipe for Badaam Pak. A traditional Parsi sweet full of nutritious almonds and ghee, this can be eaten at any time of the day in square shapes or straight from the spoon!
The rich cousin of the Lagan nu Custard, this Badam nu Custard is packed with almonds and a great treat for when you want a dessert that is a little fancy.