Shivesh Bhatia is the self-taught baker, food stylist and cookbook author behind Bake With Shivesh, sharing approachable desserts from New Delhi.
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Shivesh shared an eggless festive cake made with whole wheat flour, khand, ghee and saffron milk, with nuts on top. The cake bakes in a dabba, ready for sharing or gifting.
His latest Oreo cake uses crushed biscuits, milk and baking powder. A double-pan method cooks it on the stovetop, with chocolate ganache as an optional finishing touch.
Shivesh combined suji and instant gulab jamun mix for bite-sized cakes cooked in a paniyaram pan. A saffron and cardamom syrup gives them a familiar mithai flavour.
He shared rosewater and cardamom biscuits inspired by sparklers. Ruby chocolate and dried rose petals finish the sticks, which he suggests packing into homemade Diwali hampers.
His festive churro bites bring together saffron, cardamom and rosewater. The fried bites get a sugar-syrup dip and are served with instant rabdi.
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