“I've cooked Indian food for years from books and YouTube. This is the first time my butter chicken tasted like a restaurant — the kasuri methi tip alone was worth the price.”
Beginner → Intermediate22 recipes
Indian Sweets & Desserts — Mithai Magic
The sweetest chapter of Indian cuisine
YOUR INSTRUCTOR
H
Ustad Hakeem
Master Cook · 30+ years across Lucknow, Delhi & Hyderabad
Ustad Hakeem began cooking in his family kitchen in 1971. After three decades across Lucknow, Delhi, and Hyderabad's most exacting kitchens, his recipes are now passed to home cooks worldwide — every measurement, every patience-test, every spice ratio preserved.
About this course
Indian mithai is its own discipline — it demands precise heat control, exact sugar ratios, and the patience to bring milk solids to the right consistency without burning. This course teaches 22 traditional sweets from across India: gulab jamun, rasgulla, kaju katli, besan barfi, gajar halwa, moong dal halwa, kheer, rabri, shahi tukda, and more.
Ustad Hakeem explains the most common mistakes — grainy barfi, rubbery gulab jamun, kheer that splits — and gives exact fixes so your first batch looks and tastes like it came from the best mithai shop in Bhopal. Every recipe includes storage tips, shelf life, and gifting guidance so you can make sweets for festivals, weddings, and everyday indulgence.
REVIEWS
Loved by home cooks worldwide
“The biryani course is a masterclass. Hakeem walks you through the kacchi vs pakki technique like a patient uncle in your kitchen. My family asked where I bought it from.”
“Finally a sweets course that explains chhena properly. My rasgulla used to come out flat and rubbery — now they're spongy and double in size. Worth every dollar.”
FREE · 3 RECIPES
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