Diwali, the festival of lights, arguably one of the most awaited Hindu celebrations, is just a few days away and the city is rife with restaurants serving delectable sweets and dishes specially prepared for the occasion.
While traditional sweets such as laddoos, Barfis, Kaju Katlis and Jalebis are a common sight, the influence of Global cuisine has led to the Inception of a phenomenon touted as ‘Fusion Cuisine’.
While traditional festival foods will always be significant, the average Indian palate is evolving at a rapid rate affording chefs and Bakers the opportunity to experiment with different flavours further combining them with typical spices, herbs and textures.
Fusion cuisines are an amalgamation of the very best in this generation, and at the same time, fusion sweets bring back nostalgia and appeal.
City chefs have left no stone unturned in coming up with some of the most creative preparations. And they feel that these kinds of dishes succeed because consumers are willing to experiment. Today everyone is looking for unique experiences and willing to try different flavors.
From bite-sized treats such as Chai Ganache Bonbons and Motichoor Donut to the more Flamboyant Shakkarpara Cannoli with Coconut karanji Mascarpone cream, this Diwali amp up the festivities with the best fusion delicacies.
With Diwali just around the corner, I am going to help you prepare festive sweet platter that includes the Gulab Jamun Boondi Cheesecake, Motichoor Tart, Beetroot Tikki Chaat and many more.
It’s a mix of sweet and savory treats that you can gorge on as you gear up to celebrate Diwali.
1. Motichoor Tart – Reinvention of a Classic
Motichoor Ladoo is a classic Diwali mithai but nowadays fancy cashew-based and chenna-based mithais are in vogue. It seems like a good time to give the Motichoor laddoo a facelift.
Ingredients for the tart:
- 1 cup flour
- 1/2 cup butter
- 1/4 cup sugar
- 1 pinch baking powder
- Sieve the flour and mix baking powder
2. Mix Butter and Sugar and churn it till it becomes a thick paste.
3. Line the mould and bake in a preheated oven at 170 degrees for 12 minutes.
Ingredients for filling:
- 2 cup milk
- 2 pinches of cardamom powder
- 2 tbsp sugar
- 2 tbsp whipped cream
- 2 pcs Motichoor laddoo
- Boil the milk and reduce to granular consistency on low flame
- Add cardamom powder and sugar, allow it to cool.
- Fold the whipped cream and fill the mould with rabri.
- Crust the mould with Motichoor laddoo. Garnish with edible flowers and nuts.
2. Beetroot Tikki Chaat – Adds sparkle to your festivity.
Diwali is about light, colours and happy moments! This dish truly represents the same spirit in a Chaat plate – it is pretty much innovative, tasty and colourful!
The beetroot Tikki is a unique take on the deep-fried aloo and is a healthy alternative to go with the celebrations.
The combination of these zingy flavours, chutneys and celebratory atmosphere will sparkle any Diwali party!
Ingredients for Beetroot Tikki:
- 300 gms beetroot (grated)
- 1 tsp ginger garlic paste
- 1 tsp garam masala
- 1/4 tsp lemon juice
- 1 green chilli
- 1-2 tsp coriander
- 1 potato
- 100 gms paneer
- Oil for pan frying
1. Saute the beetroot for 5 to 7 minutes on medium flame.
2. Boil and mash potato till smooth, chop the coriander and green chilli, and grate the paneer.
3. Mix it all and blend well. Make round balls of medium size and press them to get a semi-flat Tikki shape.
4. Heat oil in a non-stick pan and fry theTikkis on medium flame. Do not rush the pan and remove on absorbent paper once the Tikkis turn golden brown on both sides.
Ingredients for Ragda:
- 1 cup Ragda or dried yellow peas
- 1-1.5 cups water
- A Pinch of jeera powder
- 1/4 tsp turmeric powder
- Salt to taste
- Boil the peas and keep them aside.
- In a pan, add the boiled Ragda, water, jeera powder, turmeric and salt and Simmer on medium heat.
- By making use of the back of the spoon, mash some of the ragda to get a thicker texture.
- Cook for 5 to 6 minutes and remove from heat.
Ingredients to assemble:
- 2 cups Ragda
- 10 pieces beetroot Tikki
- 2 tbsp green chutney
- 1 tbsp date and jaggery chutney
- 1/4 cup potato straws or Salli
- 1/2 cup beaten hung yoghurt
- 1 pomegranate
- 1/2 tsp jeera powder
- 1/2 tsp chaat masala
- 1/2 tsp Kashmiri Chilli powder
- 3/4 spoon chopped coriander
- Salt to taste
- Whisk the yoghurt in a bowl and add chilli powder, jeera powder and salt to it.
- In a plate, add some ragda and place a beetroot tikki on it.
- Drizzle some Green chutney, Date-Jaggery chutney and Yoghurt.
- Sprinkle some Potato Straws and chaat masala. Garnish with some chopped coriander and serve immediately.
Tiramisu, a classic Italian favourite is given an Indian makeover with a layer of phirnee over the biscuits which are soaked in a cardamom flavoured espresso coffee and dusted with castor sugar, cocoa and coffee.
Croissant ka Meetha:
Rabdi and dry fruits are a lit for any festival. This is a rich and creamy dessert, made of crisp croissants, saffron rabdi and dry fruits.
Kaju Katli donut:
Who doesn’t love doughnuts? And when these buns are given an Indian touch like this one here with Kaju Katli, it is sure to be a favourite.
Diwali delight cake:
Treat your tastebuds with a delightful fusion of Gulab Jamun, Pistachio and dried Rose petals in a rich, moist and velvety cake. This one’s a perfect example of a fusion dessert.
Blackcurrant Kaju Katli:
With a jelly-like texture and the flavour of black currant, it’s a dessert that’s light on the tummy.
How many of these Fusion Desserts would you want to try?
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