It is a well-known Karnataka dessert. Made with sugar, ghee, and gramme flour, Mysore Pak is a delicious treat to enjoy during the celebrations.
Roasted semolina, sugar, ghee, and cardamom are the ingredients for these treats.
Bananas, jaggery, and rice are used to make unniyappam. In addition, cardamom and coconut are occasionally combined to make this well-known Kerala delicacy.
This stuffed flatbread filled with sweetened lentil paste or coconut, this dessert is popular in Karnataka and is often prepared during festivals. It's also known as Holige.
This traditional Keralan delicacy is created with rice flour dough and filled with coconut and jaggery. It has a distinct scent because it is steamed on banana leaves.
Ariselu is a classic dessert that is well-liked in various places in South India. Rice flour, jaggery, and sesame seeds often scented with cardamom—are used to make it.
Ghee, sugar, and semolina are the ingredients of Rava Kesari. Typically, it is spiced with saffron and cardamom and topped with raisins and cashews.