I’m excited to share a recipe creation for a decadent, creamy halwa that uses the convenience of pureed pumpkin and goat cheese, creating a delightful blend of flavors. This version is enriched with ghee, nuts, and spices, delivering a warming, festive treat. If you prefer, you can easily substitute goat cheese with ricotta for a similar tangy note. And feel free to use fresh grated pumpkin for a heartier outcome.

These classic west Indian treats, Shakarpara are perfect for serving, especially around festivals and occasions. Made with a simple dough, my version carries a whiff of rose water and a hint of cardamom.

Parsi homes celebrate the start of auspicious days and special occasions with sweet servings (you’ve probably heard that before.)

Growing up, it often meant a delightful breakfast of ‘Ravo’, a semolina and milk pudding, or Parsi ‘Sev-dahi’ which is sweetened fragrant vermicelli topped with cardamom vanilla yogurt.

Once, during an interview with a prominent newspaper in India, one of the questions alluded to a disappearing trend of good ole Parsi food delicacies – like Parsi-style sweetened crepes or pancakes called ‘Chapat’. My mind was filled with images of the many Chapat I’ve savored as a child…happy memories of my Mamaiji (maternal grandma) plating hot off the pan Chapat for us eager-n-hungry grandkids.

Well, Chapat ain’t going anywhere – not on my watch!

Indian desserts are different from traditional western desserts in their creation and taste, at times requiring a level of expertise which can be a deterrent to making them at home. For beginners to Indian cooking, looking to make Indian desserts at home, I would suggest starting with simpler recipes like rice kheer-pudding and gajjar (carrot) halwa.