70 Jiffy Ways to Prepare Desserts the Indian Way

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 Amazon # 1 Best seller “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.

So forget your boring boiled and baked ways to make those calorie-dense desserts and let this new book open your eyes to the wonderful possibilities of making low calorie sweet meats the way northern, southern, eastern and western Indians do.

“The Ultimate Guide to Cooking Desserts” lets you savour, in this background, as many as eight great Indian desserts that use rice, twelve outstanding ways to turn the humble wheat in to delicious puddings, six protein-filled desserts that use lentils, a dozen outstanding classics that use Paneer or the Indian fresh cottage cheese, eleven dessert recipes that are made from Khoya or thickened milk, and seven recipes that use yoghurt.

For the nostalgia ridden folks, there are seven recipes that are inspired by the British Raj and are still served in some Indian clubs that date from those times.

Finally there are seven desserts Indians love to make from veggies.

There are recipes for all popular sweets like Gulab Jamuns, Gujias, Jalebis, Kulfi, Maal Puas Rasgulla, Rasmalai, Sandesh, and many more.

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.

And the bottom line is that you master these and you can handle any Indian dessert recipe from any part of India, we promise.

This book is available on Amazon, Nook, Kobo, iTunes, Google Play and many other e-Book platforms.

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