Cassava starch cheese bread
Pandebono is the warm cheese bread of the Valle del Cauca, the region around Cali, eaten for breakfast or as an afternoon snack (onces) with hot chocolate or a coffee. It looks like Brazilian pão de queijo but tastes different: the dough is cassava starch and a little precooked cornmeal kneaded with lots of crumbly fresh cheese, with no milk or cooking, so the rings bake up with a slightly crisp skin and a soft, stretchy, tangy middle. Chef's tip: shape them into rings or balls and bake them straight away; the dough dries out if it sits.
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Rustic, crunchy cookies made with wholewheat flour, porridge oats, brown sugar and fresh coconut, with a gentle aniseed note from fennel seeds. Not too sweet, so they are good with a cup of tea or masala chai, and they keep well in a tin.
Small, soft eggless vanilla cupcakes in paper cases, topped with sugar sprinkles: just right for little hands and children's parties. The same mixture also bakes as one large basic cake in a 25 cm round tin.
Crunchy, wholesome biscuits made with crushed Weetabix (wheat biscuit cereal), coconut and mixed nuts, rich with fresh cream and rolled in more cereal and pistachio. If the dough is too firm, add 1–2 tbsp milk.
Plain, crisp, old-fashioned biscuits flavoured with custard powder, the kind that fill a big tin. Shape them as thin ovals with a fork, or roll and cut rounds and prick holes in them. For a change, swap the custard powder for 5 tsp ground ginger and 1½ tsp ground cardamom, or use wholemeal wheat flour instead of plain flour.
Soft-centred chocolate cookies with chopped roasted peanuts in the dough and more on top. Yogurt keeps them tender. A favourite with children.
Flaky little crescents made from a rich yeasted dough, cut into wedges, spread with cinnamon sugar and rolled up from the wide end. Serve them with coffee or tea; they are best on the day they are baked.
A big batch of party biscuits: a buttery dough with mixed nuts, chocolate pieces, cherries and coconut, bound with coco-pine juice (mixed coconut and pineapple juice). The dough is shaped into rolls, chilled and sliced thin, so you can bake as many as you need. Leftover coconut milk can be frozen in ice-cube trays and used whenever required.
A quick baked oat bar with coconut and a touch of cocoa and golden syrup, pressed thin and cut while warm. Crisp, buttery and very easy.
Chikki is an Indian brittle. This crystal version is made with plain white sugar, melted until clear and golden, with peanuts, almonds, pistachios and sesame seeds, scented with cardamom and saffron. Work quickly: the brittle sets in moments.
Kesar paneer kali are oval sweets of soft home-made paneer coloured with saffron, poached in light rose syrup and soaked overnight, then split and filled with cherries and pistachio. They're spongy, juicy and delicately floral. Serve them chilled; the book's photo shows them topped with a swirl of whipped cream too.
A no-cook barfi that children love: chopped dried fruit, nuts, crushed biscuits, cornflakes and rice krispies, with mixed peel, cherries and chocolate, all bound with butter and golden syrup and pressed into a tray. It's chewy, crunchy and full of colour. Makes about 42 squares, great for lunch boxes and party trays.
A simple, wholesome Gujarati sweet: doughnut-shaped dumplings of coarse and fine wheat flour with gram flour are steamed, then ground into soft crumbs. Each person mixes in hot ghee and powdered sugar to their own taste. Serve warm as a filling winter treat.
Mulayum pak is a soft, rich Gujarati sweet of gram flour rubbed with ghee and milk (dhraba), roasted golden with puffed edible gum (gund) and plenty of nuts, then set with a saffron milk syrup. It's fragrant with cardamom, nutmeg and mace and melts in the mouth. Makes about 42 squares; serve at Diwali or keep in a tin for guests.
A crunchy no-bake chocolate slice: crushed rich tea biscuits, cornflakes, rice krispies and shredded wheat, nuts and coconut are bound with cocoa, margarine and golden syrup, then covered with melted chocolate. It's sweet, crisp and chocolatey, like a homemade cereal bar. Makes about 50 fingers, ideal for parties and lunch boxes.
Katlo pak is a traditional Gujarati winter sweet, eaten for strength and warmth: wheat flour and oats roasted in ghee with fried edible gum, coconut, nuts and a warming blend of katlo, dill, aniseed, fenugreek, ginger and spices, set with a dark jaggery 'pie'. It's crumbly, rich and spicy-sweet. Makes about 50 pieces; eat one a day in the cold months.
These gulab jambu are made with milk powder, grated carrot and a creamy semolina mixture, fried slowly until golden and soaked overnight in syrup so they're soft and juicy all the way through. The carrot gives them a lovely colour and gentle sweetness. Serve them halved, decorated with nuts and rose petals, with fresh cream.
Kaju katli is one of the best-loved Indian sweets: finely ground cashews bound with a sugar and milk syrup, rolled thin, scattered with nuts and cut into diamonds. It's smooth, dense and delicately sweet with saffron and cardamom. Makes about 40 diamonds; perfect for Diwali boxes and gifts.
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