I actually like the crystal clear one
No flavors for me. Only sweet. 
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I am waiting for it. Lots of dishes to come. I will share its images during that day.
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Its classic. I also like eat, rather I had only ate this variety. Other varieties are rare.
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We usually need to drive all the way to Agra to get good quality flavored ones. (no we don’t go there often) Outside of Agra, I’m not sure if you’ll find the taste. Maybe in Old Delhi you can find 
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I had only visited Delhi once, and that too for some sort of conference in IIT Delhi. When returning back via train, Agra was crossed at around 1:00 AM, hence we ( Me and Dad ) only grabbed the classic one.
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Its 9:32 PM here, hence last dish for today.
Good night for today.
Holi is here around, precisely on Friday, hence preparations had begun here, now let me show you one of the classic or rather trademark Holi dish: “Gujiya” ™️.
To know what this dish is, let’s see in Encyclopedia.
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Today is Holi…
Happy Holi from behalf of India 
( and me ! ).
As we are celebrating the festival, hence it is expected that lots of dishes are going to be made in various homes here.
Sweet dishes.
- This is Thandai. It is made by cool milk with addition of external flavoring substances which includes some spices, sugar, saffron, etc.
- Malpua. It looks like single layer pancakes, but it is different. The dip visible in image is Shrikhand, which also sweet in taste.
3. Another milk based sweet, Rasmalai.
4. Almond Phirni. It is thicker verdion of kheer, with high concentration of coconut gratings.
Signature dish.
This is Dahi Vada. It is made up of Urad Dal and Curd.
Flavors which we can feel are :
- Sweet
- Salty(slight)
- Spicy,
- Soury, due to tamarind.
This is most enjoyable dish for me, as it provides various flavors in single serving.
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Happy Holi 
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Thank you sir, and same to you
The aforementioned dishes are made today here, and I’m eating them.
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sounds like something really nice
Indeed. It is very tasty and has qualities as I mentioned with its image.
I would have definitely shared with you if it was possible.
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tl;dr of the recipe
Take curd, add some water, sugar, and some spices if you like. Beat to form a consistent mixture.
Soak peeled black gram overnight. Grind them to paste. Make cookie sized pieces and fry.
This thing is called “vada”. After frying, soak in water to remove excess oil. Take them out, gently squeeze, and put in the curd mixture.
This will give you a very basic version. Of course, you can go as extravagant as you like. Add more spices, dry fruits, garnish with chutney etc etc
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now it makes more sense … i read graham in the first search 
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but this is not what you would use to make cheese. is this something like fatty joghurt?
curd:
or this:
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By curd, Indians usually refer to “Dahi”
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