Soft, chewy coconut balls bound in melted jaggery, the kind of ladoo every Diwali tin seems to have room for.
Gur ke Gulgule
Fluffy, rustic sweet fritters made from a simple atta and jaggery batter, a fixture at Dussehra and Navratri offerings.
Roasted Poha Chivda
A crunchy, sweet-salty mix of thin poha, peanuts and curry leaves, the savoury balance to every Diwali faral plate.
Gujarati Khatti Meethi Dal
A thin, tangy-sweet toor dal balanced with kokum and jaggery and tempered in groundnut oil, just like a Gujarati thali.
Achari Bhindi
Crisp okra cooked with pickling spices in mustard oil for that tangy, achaar-style punch without opening a pickle jar.
Andhra Groundnut Chutney
Roasted peanuts ground with tamarind, chilli and a touch of jaggery, then crowned with a crackling groundnut oil tadka for idli and dosa.
Gur ki Adrak Chai
Strong ginger-cardamom chai sweetened with jaggery powder, with a deeper, caramel-like flavour than sugar gives.
