Small, round, crisp-edged rice and banana dumplings sweetened with jaggery and cooked in coconut oil in a paniyaram pan.
Peanut Gur Chikki
Glassy, snap-crisp jaggery brittle loaded with roasted peanuts, made with just a few pantry ingredients.
Sarson da Saag
Slow-cooked mustard greens, spinach and bathua with a garlicky mustard oil tadka, the taste of a Punjabi winter.
