Explore diversity and Indian culture while learning to make mithai in ‘JD in the Kitchen’

Explore diversity and Indian culture while learning to make mithai in ‘JD in the Kitchen’

Jasmine Daya shares Indian sweet treat recipes in her third cookbook

TORONTO – Jasmine Daya’s new collection of easy-to-follow recipes with accompanying images in “JD in the Kitchen: Indian Sweet Snacks” (published by Lulu) guides home cooks of all ages to create tasty mithai, Indian sweet treats, or that aim to leave their guests content and wanting more.

In her third cookbook, Daya shares recipes for delicious Indian sweet snacks with East African influences that include almond halva (a special occasion dish), coconut ladwa (an Indian macaroon), crushed bundhi ladwa (a soft, delightful treat often given at weddings), jalebi (a festive sticky treat known for its bright color and immense sweetness), pera (a saffron-flavored snack), thepla (an Indian cookie that pairs perfectly with an afternoon cup of tea), and many more recipes for satisfying concoctions that seek to tantalize the taste buds while comforting the soul.

“These recipes have been passed down from my grandmother to my mother and now to me. I am teaching my three children these traditional recipes in the hopes that the tradition continues,” Daya says, adding that she hopes readers will enjoy her recipes.

“JD in the Kitchen”
By Jasmine Daya
Softcover | 6 x 9 in | 70 pages | ISBN 9781684717385
E-Book | 70 pages | ISBN 9781684717378
Available at Amazon and Barnes & Noble

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