Basic sooji halwa gets an interesting twist with the generous use of saffron
Wheat flour dough is shaped into shells, fried golden, and soaked in jaggery syrup.
Boiled moong dal is added to jaggery and coconut milk base and simmered until thick.
With sweet chana dal and jaggery filling, these rice flour dumplings are steamed to perfection.
Flattened rice is cooked in milk until soft and flavored with sugar and cardamom.