Traditional Sweets

The porous, melting kind — three ingredients and a lot of nerve.

Rice and jaggery dough, rested overnight and fried to order.

Urad dal batter piped into rosettes and soaked in saffron syrup.

Temple-style laddu with cashew, raisin and a clove pressed in.

Semolina roasted in ghee with coconut and cashew.

Gram flour roasted low and slow until it smells of toffee.

Cashew and sugar, rolled paper-thin and cut on the diagonal.

Wheat halwa with the famous bounce, stirred for hours.

Blanched almond halwa with saffron — dense, rich, and not shy.

Moong dal halwa from the Thanjavur wedding kitchen.

Milk reduced to fudge over three hours, nothing added but sugar.

Soft khoya rounds with a thumbprint and a pistachio.

Fresh coconut and sugar set soft, never chalky.

Grainy milk cake, set in squares, scattered with pistachio.

Flaky layered rounds, fried slow and glazed in light syrup.

Khoya jamuns packed in just enough syrup to travel.

Murukku broken into jaggery syrup and pressed into balls.

Peanut and jaggery balls — the original protein bite.