Sonal Singh On Sonal's Table

These cookies are crumbly, soft pieces of deliciousness that break apart at the touch and melt in the mouth. I prefer to use some cinnamon in the dough because it adds that extra aroma that is so enticing when the cookies bake. I like to shape them like biscuits because they are then that much easier to dunk in a glass of cold milk….absolutely heavenly, trust me

Added to the marinade of the paneer tikka, the beetroot it imparts a blushing pink colour to the paneer, which is a sure hit with kids.

In India, nothing says festivals like the aroma of roasting gram flour admixed with cardamom. A point to note is that the laddus made with castor sugar give a better texture than the ones made with powdered sugar. Also, I absolutely insist on the twin step infusion of milk. They help to fluff up the gram flour grains.