Basundi is a heat-desiccated, thickened milk dessert, having white to light caramel colour; creamy consistency with soft textured flakes that are uniformly suspended through the product matrix and sweetish caramel aroma. It contains all milk solids in an approximate 2-fold concentration with additional sugar. Hence, it contains very high food and nutritive value.

Burfi is a khoa-based sweet popular all over India. Popular variants of burfi are fruit, nut, chocolate, coconut, saffron and rawa burfi.

Rasgolla is an undisputed king of all Indian sweets. It was first manufactured by Nobin Chandra Das in 1868. Experimentations have led the evaluation of rasogolla into various forms and flavours - flattened into patties and blended with rabri floating in a fragrant milk bulk created rasmalai. Rajbhog is another form of rasogolla. There are also variations like cardamom-centred and orange flavoured.

Gulabjamun is a nationally popular khoa-based sweet. It is made by frying khoa in edible oil after mixing with maida and baking powder followed by dipping in sugar syrup. As it looked like the monsoon fruit, jamun, and was flavoured with rose water, it got its name gulabjamun. It is usually consumed hot. The gourmet version of gulabjamun has centre-cored honey with pistachio and cardamom seeds and is preserved in saffron syrup.

Jalebi is served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish. A similar sweet is imarti, which is red-orange in color and sweeter in taste, made in Uttar Pradesh, India. Jalebis in Orissa are also sometimes made of chhena. In India it is served as the Celebration Sweet of India especially during the national holidays like Independence Day and Republic Day in the government offices, defence and other organisations. Similarly, Jalebi is one of the most popular sweets in Pakistan. Jalebi is also sometimes spelt as "Jalibi".

Rasmalai is a popular South-Asian dessert, common to India, Bangladesh and Pakistan.

Khandvi is a delicious but little spicy recipe made with gram flour and curds hardened with sesame seeds and mustard seeds.

Malai Kulfi A fuss free, easy to make kulfi recipe. The condensed milk and milk powder thickens it and gives a delicious creamy consistency.

Palak PaneerIndian dish consisting of spinach and paneer cheese in a curry sauce. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves. The difference between palak paneer and saag paneer may also be, in some cases, consistency. Palak paneer may be more watery in comparison to saag paneer.

Paneer BhurjiPaneer Bhurji its Made From Paneer

Paneer Butter MasalaPaneer Butter Masala is a preparation of cheese, cream and tomato curry. It is thick, creamy and spicy, and is a mainstay of Indian cuisine.