The Ultimate Guide to Cooking Desserts the Indian Way
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70 JIFFY Ways to Prepare Delicious Desserts from Everything-Rice, Wheat, Paneer, Khoya, Yoghurt, and Hold Your Breath, Lentils and Veggies! As Only Indians Can.
From the author of "Cooking In A Jiffy" series of cookbooks, comes a mind-boggling tribute to sweets, puddings and desserts, the way Indians cook them in their homes even today.
There are eight great Indian desserts that use rice, twelve outstanding ways to turn wheat in to delicious puddings, six protein-filled desserts that use lentils, seven puddings Indians love to make from veggies, a dozen outstanding classics that use Paneer, eleven dessert recipes that are made from Khoya, and six recipes that use yoghurt.
There are also seven recipes that are inspired by the British Raj and are still served in many Indian clubs and messes of the Armed Forces.
Most recipes are low-calorie, don't use eggs, and permit the use of sugar-substitutes.
They also can be made in a JIFFY, without special equipment or moulds, without pre-heating ovens, without waiting for hours for your stuff to bake, and so on.
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