This book, a comprehensive collection of traditional Indian sweets and the methods of preparing them, will delight anyone who wants to learn to make different kinds of sweet specialities at home. You can choose from 23 kinds of burfis, a dozen varieties of laddus, jalebis, halwas-pinnis, rasgullas and other favourites from various parts of the country, such as patisa, mohanthal, petha, lavang latika, and many more. Whatever the occasionâ€”a festival, a birth in the family, a marriage, or a birthdayâ€”you are sure to find some-delicious item to catch your fancy. Whether you are a beginner or an experienced cook, the step-by-step, easy-to-understand recipes given here are designed to simplify the making of the most complicated sweetmeats. This is one â€˜sweet bookâ€™ that every Indian housewife will enjoy using, to great effect.
Pramila Parmarâ€™s interest in cookery began in her College days. Today after twenty years of extensive research she is very popular for her cookery classes at Allahabad, Jodhpur and Delhi. Her articles on cookery, nutrition and home-management appear regularly in magazines and news papers. Currently she is deeply involved in cookery consultancy dealing with food research and development, food styling and kitchen equipments.