The Business Times

Priya Krishna

Melted ice cream forms the base of this peda, a fudgy, milky South Asian sweet traditionally made with caramelized milk solids. Younger South Asian cooks are riffing on peda and other classics, turning them into cookies, pies and ice cream, and (gasp!) adding salt. Food styled by Samantha Seneviratne. (Armando Rafael/The New York Times)

Mithai sheds its too-sweet reputation

Younger South Asian cooks are riffing on these classics, turning them into cookies, pies and ice cream, and (gasp!) adding salt

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