Kaju Katli

Kaju katli is common as a sweet dish which is gifted in the north, and it is not at all easy to make, with the kind of consistency that needs to be achieved with this mixture. It is rich in cashews and needs to be powdered with the right amount of consistency. This dish is further made tastier with the addition of saffron or fresh rose petals. The dough needs to be kneaded and made soft, after which it is mixed. kaju katli is quite popular the way it is made, which really affects the taste and richness . This is perfect sweet with its slightly chewy texture.

Peda

The main ingredients are evaporated Milk, sugar, saffron, and dry fruits of choice which are finely cut. The peda is made out of the goodness of milk, for it is very easy to make. It is a classic sweet made for festive occasions. It is drafted into different shapes and sizes. Peda is a popular sweet and is widely craved after meals. It is available in most shops but the exclusive ones are found in mithaiwalla shops (sweet shops) that cater milk sweets and north indian sweets. It is also made with milk powder for a quick fix. It does come out nice, but nothing beats making it with evaporated milk, which adds an extra flavour to the milk.

Raj Bhog

These are made like rasagulas, only that they are stuffed with dryfruits which are bigger in size. It is dunked into a sugar mixture, after which it absorbs the syrup. It is a bite into the soft and spongy milky goodness. The milk is boiled and curdled with tartaric acid and then it is strained into a thin muslin cloth, while it is made into a ball. This dish is served as a dessert, and at festivals this is famous. The added saffron seeps through and gives the flavour. Raj Bhog is a healthy sweet, reverberating richness from the ingredients that are used to make this sweet. The better you knead the chenna, the better the rag bhog comes out, which has to be made into small balls for it becomes double the size once it is done cooking. Saffron should be soaked in water and kept aside as the full flavour is retained while adding this to the cooked raj bhog.