The festive spirit is in the air, and people are busy shopping for new clothes and home accessories, and decking up their living space. While it spreads an enchanting aura, there’s no fun without lavish desserts on the table. Diwali is here and one can’t help but indulge in the sumptuous sweets that are a trademark of the festival. From rasgullas to phirnis, let these delectable desserts add to the celebrations of the festival. Here are 10 dessert recipes for you to whip up at home.
Coconut Cranberry Chocolate Fudge
(By Del Monte)
400g – Condensed milk
300g – White chocolate
100g – Desiccated coconut
130g – Dried cranberries
50g – Dried almonds, finely sliced
A pinch – Salt
* Layer a baking pan or any square pan with parchment paper. Leave enough extra paper on the edge so that you can pull the fudge out once set.
* In a pan, spread the desiccated coconut and toast until it is golden brown.
* In a saucepan, pour condensed milk along with finely chopped white chocolate. At medium flame, heat the milk until the chocolate melts. Keep stirring to avoid it from burning.
* Once done, switch off the heat and mix toasted coconut and salt along with almond and cranberries.
* Stir and pour the mixture into the prepared pan.
* Allow it to refrigerate for 4 hours or overnight to set.
* Once set, cut into bite size and store it in an airtight jar in the refrigerator.
Khus-Khus ka Halwa
(By Chef Sandeep Rane, Hitchki, Powai)
100g – Poppy seeds
100g – Sugar
250g – Milk
70g – Desi ghee
A few – Green cardamom
* Soak the khus-khus or poppy seeds one day before or soak it in warm water for 4-5 hours.
* Bring it over the fire and boil it. Add milk if needed.
* When it becomes smooth, start roasting it by adding ghee and get it to light brown colour.
* Now add some milk and keep stirring it so that the poppy seeds don’t stick to the bottom.
* Now add sugar and cardamom powder to it. Keep stirring till it thickens. Remove it from the flame and store it in a cool place.
* Serve cool, with a dollop of ice-cream if you prefer.
(At Lazeez Affaire, Connaught Place, by Chef Sagar Bajaj)
¼ cup – Basmati rice
1 litre – Milk
1 cup – Sugar or as required
20 – Almonds (badam) blanched
7 – Green cardamoms crushed
15 strands – Saffron (kesar)
* Rinse the rice a couple of times in water, drain and let it dry on its own or wipe the grains dry with a kitchen towel.
* Take the rice grains in a dry grinder or coffee grinder. Grind the rice till the consistency resembles sooji or rava or fine semolina.
* You can also soak the rice in water for 30 minutes and then drain and grind to a semi-fine powder.
* Keep the ground rice aside.
* Heat milk in a thick bottomed broad pan or saucepan.
* When the milk becomes warm, take 1 tbsp from it in a bowl.
* Stir the saffron strands in this warm milk and keep aside.
* Let the milk reach to a boil, then lower the flame and add the ground rice. Stir and add sugar also.
* On a low to medium flame, cook the ground rice in the milk. Do not cover the pan.
* Keep on stirring at intervals so that the lumps are not formed.
* Take hot boiling water in a small bowl. Add almonds and cover the bowl.
* Blanch almonds for 30 minutes.
* When the almonds become warm, then peel and slice them.
* Reserve a few almond slices for garnish.
* Also, powder the cardamoms in a mortar-pestle. Discard the almond peels.
* When the rice is almost cooked, add the almonds, cardamom powder, and saffron dissolved milk.
* Stir and cook for five minutes or till the phirni thickens.
* If adding rose water, add once the phirni is done.
* Pour the phirni in serving bowls. Garnish phirni with the remaining chopped almond slices.
* Cover the bowls and once cooled, refrigerate the phirni.
* Serve rice phirni once cooled.
Chocolate and Apple Crumble
(By Dr Oetkar)
½ tbsp – Butter
½ – Apple de-seeded and chopped
1 tsp – Honey
½ tsp – Cinnamon Powder
1 tbsp – Water
60g (4 tbsp) – Quick Oats, soaked for 5 minutes
60g (4tbsp) – Dr Oetker FunFoods Chocolate Fudge Spread
1 tbsp – Cream
1 tbsp – Cashewnuts, chopped
1 tbsp – Almonds, chopped
2 – Digestive biscuits (crushed)
* For Apple Mix: In a saucepan (medium flame), add butter, apple, honey, cinnamon and water. Sauté for 1-2 minutes or until apple gets soft.
* For Chocolate Mix: In a saucepan (slow flame), add oats, chocolate fudge, cream, cashew nuts and almonds. Mix well and cook for two minutes or until mixture thickens.
* For Assembling: In a small round baking dish (3-inch dia.) place half of chocolate mix, followed by apple mixture and finish it with remaining chocolate mixture.
* Sprinkle crushed biscuits on top and heat in microwave for one minute. Serve hot.
(By Head Chef Munavar Taher Peerzade at BKC Dive)
1kg – Vanilla premix
50g – Butter
450ml – Water
50ml – Cream
10g – Honey
30g – Milk Maid
500g – Grated carrot
* Take the vanilla premix in a mixing bowl, add water to the flour and mix it well.
* Add butter to the dough and mix it well.
* Let the dough rest for one hour.
* Now add fresh cream, honey and milkmaid to the dough and mix the dough thoroughly.
* Now add the grated carrots to a dough and mix it well.
* Take a baking dish. Add degreasing material to the dish and place the dough in the dish.
* Preheat oven to 180 degrees Celsius. Once the oven is ready, place the dish inside and bake it for 30 minutes.
* Your carrot cake is now ready.
* Now to prepare the carrot glaze, put honey and sugar in a pan and heat the mixture till the sugar dissolves. Add 50g of the grated carrot to it and allow it to cook, till the carrot becomes soft.
* Scoop up the glaze and garnish it on top of the baked carrot cake.
Rasgolla Milli Feuilly
(By Chef Vishal Atreya, Executive Chef, JW Marriott Mumbai)
6 – Puff discs 4” diameter
50g – Sugar
14 – Angoori rasgolla
200g – Dark chocolate
10 g – Fresh cream
200g – Whipped cream
30g – Whipped cream
* Bake the puff discs with a little sugar dusted on the top and then cool.
* Scald the cream and add it to the broken pieces of chocolate to make a ganache.
* Bring down the temperature and fold in the whipped cream to make a mousse.
* Pipe the mousse on the puff disk topped with another disk, layer this disk with a little cream and seven angoori rasgollas, pipe a little cream on the top and stick the third disk.
* Dredge with icing sugar and serve chilled.
Cranberry Cocoa Muffin
(By US Cranberries)
40g – Frozen cranberries
8g – Vanilla extract
5g – Salt
112g – Eggs
142g – Butter
205g – All-purpose flour
4g – Baking soda
4g – Baking powder
* To prepare the muffin batter, sift the flour, cocoa powder, salt, baking powder and baking soda into a bowl. Chop the chocolate and add to the flour mixture. Set aside.
* In a separate bowl, beat the oil and the sugar. Add the eggs, one at a time, beating after each addition. Add the vanilla and the coffee powder. Beat until smooth. Finally, add the milk and vinegar. Stir in the flour mixture until fully incorporated.
* Spoon the batter into greased muffin tins. Place one or two frozen cranberries into the centre of each of the muffins. Bake in a 350°F/176°C oven for 18 to 25 minutes, or until a cake tester inserted into the centre comes out clean.
Olive Chocolate truffle
(By Del Monte)
175g – Green olives (sliced)
300g – Dark chocolate (used 80 per cent cocoa)
3 tbsp – Butter
½ cup – Cream
1 tsp – Lemon zest
Unsweetened Cocoa powder
* Heat together chocolate and cream in a double boiler until they melt. Take it off the heat and whisk well. Add lemon zest, butter and whisk well. Add olives and mix. Cover the chocolate mixture and cool. Refrigerate it for few hours.
* Once the mixture is set, scoop out a tablespoon of mixture and roll it into a small lemon sized ball. Repeat the same for whole mixture. Refrigerate the prepared truffles for another hour. Dust each truffle with cocoa powder and serve.
(By Chef Ranjit Mondal, Souf Chef, Goldfinch Hotel Mangalore)
5 – Cardamom
300ml – Ghee
10 – Dry fruits
75g – Flour
5 cubes – Ice
* Peel the green cardamom. Dust the seeds by using a mortar and pestle.
* Take a big bowl and pour five of tablespoons of pure ghee. Add crushed ice (around five cubes). Whisk them well till it turns into a thick cream. Remove the ice pieces if any left. Slowly, add flour and milk to the batter.
* Add lemon juice or a couple drops of vinegar. In case, of any lump in the batter, use water to dissolve the lump and make a thin batter.
* Put the remaining ghee in a deep-frying pan, make sure it’s steaming hot but not burnt. On a medium to low flame, start putting the batter into the hot ghee. The batter should splatter into the hot ghee.
* Keep adding the batter and make it layered so it can be immersed completely in the ghee. Fry it until it turns golden brown. Take it out very delicately, drain out the extra ghee.
* Use edible silver wrap to mould into small balls.
Kaju Pista Rolls
(By The Chatter House)
1 cup – Cashew nuts
1 cup – Pistachios
80ml – Condensed milk, sweetened
30g – Ghee
60g – Milk powder
100g – Sugar powder
10ml – Rosewater
15g – Cardamom powder
* Grind the cashews and pistachios separately into a fine powder. In a thick and heavy bottomed pan, add the ghee, condensed milk and powdered cashews. Stir well to combine.
* Add milk powder, rose water and start cooking this mixture on medium heat until it starts to leave the sides of the pan and forms a soft dough. Keep stirring continuously to avoid any burning at the bottom of the pan. This might take 10-12 minutes.
* Now turn off the heat and transfer this onto a plate to cool.
* Meanwhile, in a bowl take the powdered pistachios and combine them along with powdered sugar, cardamom powder and make it into a soft dough by adding a little water at a time. Knead to make a soft dough, just enough for it to come together. Try not to over-knead, as it will get softer and will release oils.
* Take a rolling board and spread a parchment over it.
* Place the kaju dough over the parchment paper and place another parchment paper over it. Using a rolling pin roll the kaju into a rectangular sheet.
* Remove the parchment paper covering the kaju and spread the pista mixture over the rolled kaju.
* Cut the whole sheet into two inch wide strips, enough to make a Kaju Pista roll. Roll each strip into a log. Proceed the same way to make the kaju pista rolls.