Diwali 2018: Easy-to-make fusion dessert recipes for the festive season

Badam Phirni

By Chef Gaurav Malhotra, Novotel Hyderabad Convention Centre

Ingredients

250g – Peeled Almond
500ml – Milk
100g – Sugar
2 tbsp – Rice
1/2 tsp – Cardamom
1 tbsp – Gulab jal

Method

* Chop the almonds finely and keep aside. Soak the rice for 15 mins. Now grind to a paste using little water.

* Boil the milk, add sugar and cardamom powder.

* Once it boils, reduce the heat and add almonds. Cook for 2 mins and then slowly add the rice paste.

* Keep stirring on low flame till the entire milk thickens and coats the back of a spoon.

* Remove from flame, add gulab jal and pour in small containers.

* Refrigerate for an hour to serve cold.

* Garnish with almond and pistachio and arrange silver varq on top. Serve chilled.

Ariselu

By Chef Gaurav Malhotra, Novotel Hyderabad Convention Centre

Ingredients

1/2 cup – Rice flour
1/2 cup – Jaggery
1 cup – Water
1 tsp – Cardamom Powder
1 tbsp – Ghee
Oil for deep fry
Sesame seeds for garnish

Method

* Soak the rice overnight.

* Rinse for 2 to 3 times and strain out the water.

* Leave the rice on the strainer for around 10 to 15 minutes.

* Grind the rice in batches into a very fine flour and keep aside.

* To make jaggery syrup, put jaggery in a deep pan and add 40 to 50 ml water so the jaggery melts very fast. Boil until the syrup starts bubbling.

Steam Sandesh

By Chef Pradeep Rao, Ibis and Novotel, Bengaluru

Ingredients

7 litre – Milk
300g – Sugar
10g – Cardamom green
200g – Mix dry fruits
10 ml – Ghee
200 ml – Vinegar

Method

* Boil milk and add vinegar to it. When it curdles, strain it through a muslin cloth and shake it to drain the excess water.

* Knead the cheese properly to make it soft and add sugar, cardamom powder and dry fruits.

* Take the tray to apply ghee in the base and then set this mix in the tray.

* Let it rest for an hour and cover it with aluminum foil.

* Put this tray in steaming water for 30 mins in 180 c take it out and give the desired shape.

Grilled Almond Burfee (Sugar Free)

By Chef Kunal Kapur, Masterchef India Judge

Ingredients

500g – Khoya (pindi)
40g – Sugar free
1 cup – Almonds, roasted and crushed

Method

* Grate the khoya and keep aside.

* Heat a pan and add khoya, now add 40g of sugar free and cook on low heat for 3-4 minutes.

* Remove from heat and mix in roasted and crushed almonds. Immediately transfer to an individual serving dish.

* Sprinkle the remaining sugar free on top.

* Place the dish in a hot oven (200c) and allow the sugar to caramelize.

* Remove and serve immediately.

Kaju & Pista Roll

By Chef Pradeep Rao, Ibis and Novotel Bengaluru

Ingredients

700g – Cashew nut
300g – Pista
800g – Sugar
5g – Cardamom powder
Silver leaf to garnish

Method

* Soak cashew nut. Blanch pista and remove skin.

* Make a paste of both separately. Add 650g sugar in the cashew nut paste and 150g in the pista mixture.

* Cook both the mixtures separately till sugar dissolves. Add cardamom powder.

* Take it out from the kadai, make a sheet of cashew nut and put pista in the centre. Roll it and garnish it with silver leaf.

Kalakand

By Chef Pradeep Rao, ibis and Novotel Bengaluru

Ingredients

5 litre – Milk
300g – Sugar
1 pinch – Saffron
10ml – Vinegar

Method

* Boil milk and add vinegar to it.

* When it curdles, add sugar and saffron to it.

* Cook this mixture until it gets thicker and reduces until there’s only 20% left.

* Apply ghee in a tray, and pour the mixture.

* Place it in a cold room and let it set.