Dubu buchim, slices of tofu dipped in beaten egg and fried until golden, is an everyday Korean banchan, and families cut it into fingers for babies from about nine months to hold and gum. The outside is lightly crisp and the inside custard-soft, with a mild, nutty flavour. For babies it is made without salt, soy sauce or the usual sesame-soy dip; older children and adults can add the dip at the table. It contains soya and egg. Chef's tip: press the tofu well first, so it fries rather than steams and the egg coating sticks.
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Roasted fine vermicelli cooked in milk until thick with saffron, cardamom and sugar, with chopped apple stirred in, then cooled and topped with ice cream, crunchy roasted vermicelli and nuts. It's creamy, fragrant and fun to eat. Serve it cool in individual bowls.
A modern layered barfi: a chewy base of dates, coconut, cornflakes, chocolate cereal and pistachio, a creamy top of condensed milk, cashews and almonds, and a marbled dark and white chocolate finish. It's rich, crunchy and silky all at once. Makes 35–40 rectangles; great for parties and gift boxes.
Puranpuri (puran poli) is a festive Gujarati and Maharashtrian flatbread stuffed with puran: pigeon pea lentils cooked with sugar until thick, flavoured with saffron, cardamom and fennel. It's rolled thin, cooked on a griddle and drizzled with ghee. Serve hot with kadhi and a curry of your choice.
A two-minute dessert for one: scoops of vanilla ice cream sprinkled with crushed amaretti biscuits and drizzled with amaretto. It's creamy, crunchy and almondy. The amaretto is alcoholic and amaretti biscuits are usually made with egg white, so check the packet; see the last step for swaps.
A five-minute layered pudding of whipped vanilla cream, crushed chocolate chip cookies and halved black and green grapes, served in a glass bowl so you can see the layers. It's creamy, crunchy and fresh. Serve chilled, sprinkled with brown sugar.
A rich no-bake dessert of ground brown bread mixed with drinking chocolate, nuts, dried fruit and brown sugar, soaked with cream and topped with a smooth white chocolate, cream cheese and sour cream layer. It's creamy, chocolatey and fruity. Make it in a glass bowl and serve chilled.
A quick, modern ras malai: ricotta beaten with sugar and cardamom, baked until just set, cut into squares and soaked overnight in cream scented with kewra (screwpine) essence. It's soft, creamy and delicately perfumed, without the work of making paneer. Serve chilled with almond and pistachio flakes.
A royal festive sweet: rounds of crisp pastry wrapped around a rich filling of mawa (khoya), roasted coconut, almonds and pistachios, fried in ghee and dipped in a warm mix of ghee and icing sugar. Decorated with nuts and rose petals, they're crumbly, rich and fragrant with cardamom. Makes 50.
A light, set milk pudding inspired by faluda: milk and evaporated milk sweetened and set with agar-agar, tinted pale pink and flavoured with cardamom. It's cool, smooth and wobbly, and fully vegetarian. Serve chilled in little bowls, topped with almonds and pistachios.
Magaj (magas) is a classic Gujarati sweet: coarse gram flour rubbed with milk and ghee (dhraba), roasted in ghee until golden, then mixed with sugar, almonds, pistachios and cardamom and set in a tray. It's crumbly, rich and nutty. Makes 20 pieces; a Diwali favourite that keeps well.
A quick no-bake trifle-style pudding: squares of lightly toasted bread soaked in orange juice, layered with sweetened cream, cornflakes, nuts and fresh fruit, and topped with vanilla ice cream. It's crunchy, creamy and fruity. Serve it straight away so the cornflakes stay crisp.
A quick carrot halwa made in the microwave: grated carrots cooked tender in ghee, milk and sugar, then enriched with fresh mawa (khoya) and plenty of almonds, cashews and pistachios. It's soft, sweet and fragrant with cardamom. Serve hot with vanilla ice cream.
A cool layered pudding of ripe mango with cardamom and almonds, covered with a vanilla milk 'faluda' set with agar-agar. It's fruity, creamy and lightly spiced, and fully vegetarian. Make it in a glass dish so the layers show, and serve chilled with mango slices, cherries and almonds.
Kulfi is India's dense, creamy frozen dessert, made by boiling milk down to half and enriching it with mawa (khoya, dried milk solids), condensed milk, saffron, cardamom and ground nuts. It freezes slowly into a firm, rich ice that's sliced rather than scooped. Serve it in slices, garnished with almonds and pistachios.
A colourful no-bake pudding: a base of biscuit crumbs moistened with pineapple syrup and topped with fresh coconut, covered with a fluffy custard cream and finished with pineapple, cherries, kiwi, grapes and strawberries. It's light, creamy and fruity. Pipe whipped cream around the edge and serve chilled.
A rich, home-made cream liqueur of whisky, cream, condensed and evaporated milk, melted milk chocolate and a touch of coffee. Sweet, smooth and strong: for adults only. Serve chilled over crushed ice, keep it in the fridge and drink within 3 days.
A chocolatey-tasting shake made with carob powder instead of chocolate, blended with milk, yogurt, honey, fresh mint and ground brazil nuts. Creamy and lightly minty. Serve cold.
Crisp fennel juiced with sweet apples, pears and a carrot, giving a fresh juice with a gentle aniseed flavour. Serve it chilled.
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