Bake with Shivesh

If you are looking for a show-stopping festive treat that delivers maximum indulgence with zero guilt, this traditional Walnut Anjeer Barfi is your absolute answer. Made naturally sweet with plump, dried figs and packed with the buttery, earthy crunch of toasted walnuts, this sugar-free mithai is proof that you don’t need refined sugars or heavy milk solids to create pure mag...

Imagine the softest, fluffiest saffron-vanilla sponge — soaked in a chilled, creamy rasmalai milk that’s fragrant with cardamom and rose — and topped with clouds of whipped cream and pistachios. It’s the Indian mithai we all grew up loving, but in the easiest, most shareable dabba form. No eggs, no fuss, no fancy equipment.

I first made this cake for a family dinner wh...

This eggless dry fruit cake is everything I love about festive baking — warm, comforting flavours, the aroma of kesar and elaichi, and a generous topping of crunchy nuts in every slice. Made with whole wheat flour, khand, ghee, and saffron-infused milk, this cake is soft, moist, rich, and full of traditional festive flavours.

The beautiful combination of kesar and elai...

If you’ve ever had a dessert craving hit but didn’t want to turn on the oven or pull out ten different baking ingredients, this recipe is your absolute salvation. The viral 3-ingredient Oreo cake has taken the internet by storm, but making it directly in a pan on the stovetop takes it to a whole new level of effortless baking.

By combining crushed classic Oreo biscuits...

If you love gulab jamun but don’t love the deep-frying and the long process, this recipe is going to be your new favourite. I combined two of my pantry staples, humble suji and instant gulab jamun premix,  to create these super soft, golden, bite-sized pista cakes, and instead of frying, we are making them in a paniyaram pan! Think of it as a fusion between suji cake, appam a...