Traditional and Innovative Mithai

In this book I have given precise and detailed recipes so that even a beginner will have the confidence to try her hand at making something new, with a guarantee of successful, professional results. I have explained some basics about important Mithai-making ingredients and methods, like sugar syrup, from light to heavy: how to test the syrup and what are its uses. Similarly, there are different textures of khoya, for different purposes. I have innovated with a sweet khoya icing piped on Mithai exactly like decorating a cake. I have included a section on Sugar Free Mithai which many of you will appreciate.