Festivals

Table of Content:

Introduction
The festive season is the perfect time to indulge in sweet delights as we celebrate with friends, family, and loved ones. While ‘mithai’ is the heart of every Indian celebration, a fresh twist to these classic recipes can add that special zing to your festivities. Here are a few creative ways to give traditional sweets a modern touch and make your celebrations even more memorable.

Kheer Berry Compote

Kheer is a timeless favourite during festivals, and this recipe adds a fresh, fruity twist with berry compote, making it a perfect dessert for your celebrations.

Time Required: 90 minutes

Servings: 6

Ingredients

For the Rice Kheer:

1/4 cup basmati rice (washed and soaked for 30 minutes)
4 cups full-fat milk
1/4 to 1/3 cup sugar (adjust to taste)
4-5 green cardamom pods (crushed or 1/2 teaspoon cardamom powder)
A pinch of saffron strands (optional, soaked in 1 tablespoon of warm milk)

For the Berry Compote:

1 ½ cups blueberries
1 ½ cups strawberries (chopped)
½ tsp ground cardamom
2 tbsp honey (or to taste)
½ tsp lemon juice
½ tsp rose essence

For the garnish:

1 tbsp pistachios (sliced)
1 tbsp dried rose petals or a few mint leaves

Method of Preparation

First, make the kheer. Wash the rice, soak it for an hour, drain the water, and keep it aside. In a heavy-bottomed pan, add the milk and bring it to a boil over medium heat. Now add the drained rice while reducing the heat. Cook on low heat, stirring frequently until the rice is soft and the milk starts to thicken (about 30-40 minutes). Use the back of a spoon to mash some of the rice for a creamier texture.

Now add sugar, crushed cardamom, and saffron (if using). Stir well and continue cooking for another 5-10 minutes. Turn off the heat once the kheer reaches your desired consistency. It will thicken further as it cools.

Next, make the berry compote. In a medium saucepan, add blueberries, strawberries, and honey. Cook for 3-4 minutes until the berries soften. Mash the berries gently with a spatula to release their juices. Once the mixture becomes bubbly, remove it from the heat and stir in lemon juice and rose essence. Allow the compote to cool to room temperature.

To assemble, add ⅓ cup of the kheer to your serving cups, followed by 2-3 tablespoons of berry compote on top. Garnish with mint leaves or rose petals.

Serve chilled or at room temperature for a visually stunning and flavorful dessert.

Kulfi and Jalebi Sundae

 

Pairing creamy kulfi with crispy jalebi as a sundae brings two beloved classics together with a playful twist.

Time Required: 45 minutes (and 6 hours for freezing the kulfi)
Servings: 4

Ingredients

For the Kulfi:

2 ½ cups full-fat milk
¼ cup condensed milk
¼ cup sugar
½ tsp cardamom powder
10-12 saffron strands soaked in 1 tbsp warm milk
¼ cup pistachios (finely chopped)

For the Jalebi:

1 cup all-purpose flour (maida)
½ tsp instant yeast
2½ cup ghee  (clarified butter)
A pinch of saffron
1 ½ tbsp sugar
½ cup water (for batter)
Ghee for deep frying
Sugar syrup

For the garnish:

Rose syrup
Finely chopped pistachios and almonds

Method of Preparation:

For kulfi, begin by boiling milk in a heavy-bottomed pan, stirring frequently. When the milk quantity is reduced to half, pour in the condensed milk and add sugar and cardamom powder. Let the milk simmer for a few more minutes, then add the saffron and chopped pistachios. Pour the mixture into a shallow, freezer-safe container and freeze for 6-8 hours or overnight.

Next, make the jalebis. Mix flour, yeast, saffron, sugar, and water into a smooth batter. Let it rest for 10-15 minutes, then heat the ghee in a pan. Fill the jalebi batter in a squeezy bottle (you can use a ketchup bottle with a small nozzle on top) to pipe the batter into the hot ghee-oil mixture in spiral shapes. Fry until it is golden and crisp, and set aside. Soak the jalebis for 3-4 minutes in warm sugar syrup.

Now, you can assemble the sundae. Place a scoop of kulfi in a bowl, add jalebis on top, drizzle with rose syrup, and garnish with chopped pistachios and almonds.

Serve immediately to enjoy the blend of warm jalebis with cold kulfi.

Malpua Pancake Rolls with Pistachio Cream


Indulge in the rich, traditional flavours of malpua paired with a luscious pistachio cream for a melt-in-the-mouth dessert experience.

Time Required: 1 hour 15 minutes

Servings: 6-8

Ingredients

For the Malpua:

1 cup all-purpose flour (maida)
¼ cup semolina (rava)
2 tbsp yogurt
1 ¼ cups milk
¼ tsp fennel seeds
Ghee or oil for frying

For the Sugar Syrup:

1 cup sugar
½ cup water
½ tsp cardamom powder
A pinch of saffron
1 tsp rose water (optional)

For the Pistachio Cream:

1 cup heavy cream
¼ cup pistachios (finely ground)
3 tbsp powdered sugar
½ tsp cardamom powder

Method of Preparation

First, prepare the batter for the malpua. In a bowl, mix all-purpose flour, semolina, yoghurt, and milk until smooth. Add fennel seeds and let the batter rest for 30 minutes.

While the batter rests, make the sugar syrup. Boil sugar and water in a saucepan until it reaches a sticky consistency. Add cardamom, saffron, and rose water and set it aside.

To prepare the pistachio cream, whisk heavy cream with powdered sugar and cardamom until soft peaks form. Add the finely ground pistachios into this creamy mixture and gently stir it with a spatula or spoon. Refrigerate the cream immediately, allowing it to thicken.

Meanwhile, heat ghee in a pan and pour small amounts of malpua batter to form mini pancakes. Fry these pancakes (malpuas) on medium heat until golden and crispy. Soak them in warm sugar syrup for a few minutes.

To serve, place a dollop of pistachio cream on the malpuas, roll them, and serve the rolls immediately.

Rasmalai Macarons

 

Combine the distinctly Indian flavour of rasmalai with the delicate texture of French macarons, creating an unforgettable treat for your festive celebrations.

Time Required: 3 hours

Servings: 12-15 macarons

Ingredients

For the Macaron Shells:

1 cup almond flour
1 ½ cups powdered sugar
½ cup aquafaba (substitute for egg) (prepared from scratch)
¼ cup granulated sugar
½ tsp cream of tartar
Food coloring (optional)

For the Rasmalai Filling:

1 stick unsalted butter
3/4 cup sweetened condensed milk
1/2 cup ricotta cheese or homemade chenna (1 litre full-fat milk, 1 lemon)
1 tsp cardamom powder

Method of Preparation

Generally, macarons are made of egg, but in this recipe, you can make aquafaba from scratch, the substitute for egg. To prepare the aquafaba, soak chickpeas in water the previous night. The next morning, strain the water and place the chickpeas in a pressure cooker immersed in fresh water. Cook until one whistle pops, then lower the heat and cook for another 10-15 minutes. Transfer the chickpeas to a bowl and refrigerate for 10-12 hours, letting the aquafaba become gelatinous.

If you are not using store-bought ricotta cheese, you can prepare the chenna next. Boil 1 litre of full-fat milk and add two tablespoons of lemon juice to curdle it. Once curdled, drain using a muslin cloth for 30 to 60 minutes and keep aside.

Remember to keep the butter for the macaron filling outside the fridge so it reaches room temperature by the time you make the filling.

Now, make the macaron shells. Sift almond flour and powdered sugar together in a bowl. In another bowl, whip the prepared aquafaba with tartar cream until foamy. Gradually add the granulated sugar and flour mixture while whipping to form stiff peaks. Transfer the batter into a piping bag and pipe small macaron circles onto your baking tray lined with baking paper.

Let the shells rest for a while while you preheat your oven to 140 degrees Celsius. Bake for 30-45 minutes.

While your macarons are baking, you can prepare the rasmalai filling. Beat the room-temperature butter until it becomes light and fluffy. Gradually blend in the sweetened condensed milk in parts until it is fully blended. Now mix in the ricotta cheese or chenna. The texture will be slightly grainy. Transfer the mixture to a piping bag.

To assemble, pipe in the rasmalai filling between two macaron shells. Refrigerate for 1-2 hours to allow the flavours to meld together. Enjoy your macarons chilled.

No-bake Srikhand Tarts

Enjoy the delectable taste of creamy shrikhand in a crunchy, buttery biscuit tart.

Time Required: 3 hours (including chilling time) 
Servings: 6-8

Ingredients

For the Tart Base:

2 cups digestive biscuits or graham crackers (crushed)
½ cup unsalted butter (melted)

 For the Shrikhand Filling:

2 cups hung curd or Greek yoghurt
¾ cup powdered sugar (adjust to taste)
½ teaspoon cardamom powder
A pinch of saffron strands soaked in 1 tablespoon of warm milk
¼ cup mixed chopped nuts (pistachios, almonds, and cashews)
1 teaspoon rose water or kewra essence (optional)

For the garnish:

Sliced pistachios and almonds
Dried rose petals

Method of Preparation

To prepare the tart base, combine crushed digestive biscuits with melted butter in a bowl and mix until all the crumbs are evenly coated with butter. Transfer the mixture to a tart pan and press it down firmly with the back of a spoon to form an even crust. Refrigerate for 30 minutes to set.

While the tart is getting set, prepare the Shrikhand. In a large bowl, whisk hung curd or Greek yoghurt until smooth. Add powdered sugar, cardamom powder, saffron milk, and rose water (if using). Mix them well.

To assemble the dessert, pour the Shrikhand mixture over the tart base and spread it evenly. Garnish with sliced pistachios, almonds, and dried rose petals. Now, refrigerate the tart for 1 to 2 hours, and serve the Shrikhand tarts chilled.

A Festive Delight

Sounds irresistible, right? These fusion sweets not only look amazing but taste even better. Gather your loved ones and treat them to these unique desserts this festive season—there’s no sweeter way to celebrate.

FAQs

What can I use as a substitute for dairy in these recipes if I need a vegan option?

For a vegan option, you can use plant-based milk like almond or oat milk in place of dairy milk. Coconut cream can substitute heavy cream, and vegan butter can replace regular butter.

How do I store these desserts, and how long do they last?

If refrigerated, these desserts would last a day or two. But they are best consumed fresh.

Do I need any special equipment to make these fusion desserts?

No. Most equipment is available in most Indian kitchens. Some desserts require you to have an oven and baking equipment.

Can I make these recipes sugar-free?

For a healthier version, reduce the sugar to half. For a completely sugar-free version, substitute sugar with natural sweeteners like stevia.

Can I make these fusion desserts as a beginner?

Absolutely. While some desserts, like macarons, may require a bit of patience, the step-by-step instructions provided will guide you through the process. Start with simpler recipes like the Shrikhand tarts and work your way up to more complex options as you gain confidence.

 

 

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