LONDON — It is a day of celebration and joy for the people of India.
As the nation celebrates Independence Day, the country is celebrating the birth of a brand new kind of dessert.
This new dessert is called ‘yummy sweets’.
Yummy sweets are not a dessert, but a delicacy.
And, they are as addictive as chocolate.
There are over 150,000 sweets in India, with some making their way into every corner of the country, and there are hundreds of different varieties of these sweets.
The recipe for the new dessert comes from India, and it is called Ganeshyasam.
Ganeshya is a term used to describe sweet foods made from the root of the mint plant.
As a mint plant, it grows in the foothills of the Himalayas, but is a plant grown in the Andaman and Nicobar Islands in the western Indian Ocean.
The mints are a popular snack in India.
So what is a Ganeshiya?
A Ganeshia is a type of sweet made from mint, with a coating of mint leaves, which is then dried and mixed with sugar.
This mixture is then baked in a oven until it is golden brown and sweet, but still dry.
The mixture is served with a yogurt and served as a dessert.
The mint leaves can be eaten fresh or dried.
It is usually eaten as an ingredient in other desserts such as curries, dumplings, rice, masala, curries and masala-flavoured sweets.
Ganeshyans are popular with kids, but can also be eaten as a treat by adults.
There are over 50 varieties of Ganeshys available in India and they are popular because they are sweet.
It is also the first type of Indian dessert that you can enjoy without the help of a kitchen.
There are no preservatives in the ingredients of this Ganeshi.
Ganshya is made from a root called mint, and the mint leaves are dried and then soaked in water.
Then the mint is dried and packed in flour, then it is baked for hours in a dry oven.
This makes the whole process quite straightforward.
You simply put the mint in a pan of water, then add the flour, the water and the sugar, mix well, and bake at 350 degrees Celsius for an hour.
Then add the mint and add the water, mix again, and baking at 350C for an additional 10 minutes.
Then the mixture is heated and the cake is ready.
The mint leaves add a delicious flavour to the Ganeshiyas.
While they are still warm, they soften, and then the leaves of the plant become very soft.
This is the most important step of making a Ganshiya.
Once the mixture has cooled down, it is then cooled and placed on a baking sheet and placed into a large bowl.
Place the bowl into a small pan of boiling water and add a little bit of the flour mixture.
Cook for 30 seconds, then slowly pour in the hot water.
Allow the mixture to thicken a little.
Then turn off the heat and allow the mixture for another 10 minutes to cool completely.
After that, remove the pan from the heat, add some of the cooled mixture and continue to stir and stir.
You should be able to see the mixture slowly begin to form into a dough.
Once the dough has cooled, it can be baked for another 20 minutes at 350°C for a further 10 minutes at the same temperature.
It should be ready when the top begins to turn golden brown.
Now, it’s time to remove the cake from the pan and allow it to cool down completely.
It can then be stored in the fridge for up to 3 days.
The taste is very different from a traditional Ganeshika.
You can eat it cold, or you can serve it with a cup of curd.
I have been a fan of Indian sweets since I was young.
I love the fresh flavours of mint and coconut and I love how the mints give the cake a delicious texture.
It makes for a delicious dessert and an amazing addition to a meal.
You can find this recipe on the Foodie Network.