Rava (semolina) is stirred in a pan with clarified butter to prepare sheera. To this mix, milk and sugar are added. This hot mixture is stirred until the rava gets a slightly brown colour. Nutmeg powder, cardamom and saffron are added to it along with nuts. It is served hot. In Gujarat, the dish is prepared as prasad (devotional offering) for the Satyanarayan Pooja.

A traditional Gujarati thali is an all-vegetarian feast (it doesnt contain eggs either). It usually comprises dal (lentils), kadhi (yoghurt-based gravy), shaak (a variety of vegetable preparations), bhaat (rice), roti (Indian bread), farzan (savoury bite-sized snacks like samosa and sev), chutneys (sweet, spicy and tangy), buttermilk, sweet treats, and other condiments. The individual dishes vary depending on each restaurants menu. The state has a long coastline and offers a variety of seafood but due to Jain culture and philosophy, the cuisine is predominately vegetarian. Different styles of cooking and a unique combination of spices are used in the preparation. Also, people of the state prefer one or more types of curries along with rice and roti in every meal. Most of the dishes of the thali are sweet and jaggery is commonly used an an alternative to sugar.

It is a Gujarati snack made using makai or corn. In some parts of the state, it is called makai khichdi. Milk is added to ground corn and heated until the corn soaks up the milk. Then, in a pan, spices and sesame seeds are tempered. The corn mixture is later added to the pan. Once thoroughly mixed and cooked, makai chevada is topped with coconut, coriander and lemon juice. The dish has medium spices and a balance of sweet and tangy flavours.

It is a traditional Gujarati sweet dish that is prepared during festivals and on special occasions. Coarsely ground wheat is slowly mixed with clarified butter, water, jaggery and a little milk to make this dish. This is heated on a low flame and once a thick consistency is achieved, this mix is cooked in a pan to make kansaar. Before serving, it is topped with sugar, cardamom, nutmeg powder, raisins and almonds. It is often given by the bride's mother to the groom during the wedding ceremony as the dish is believed to bring good luck.

Kadhi and khichdi go hand-in-hand. While kadhi is a gravy dish that is prepared with yoghurt and spices, khichdi comprises rice, cooked with lentils and spices. Onions are fried with spices to add aroma and taste to the dish.

Dabeli is a pav (Indian bun) that is stuffed with a sweet, spicy, and tangy potato preparation. Sometimes, sev (strips of fried gram flour) is added to it along with hot and sour sauces. It can be garnished with coriander leaves and pomegranate. The word 'dabeli' means pressed in Gujarati language. It is believed to have been invented by a resident of Mandvi, Kesha Malam in 1960s. Dabeli masala is the main ingredient of this dish. It is a dry paste made from dried red chillies, black pepper powder, dried coconut, salt, clove, cinnamon, coriander, cumin, turmeric, cardamom and black salt.