Diwali 2024: Chefs Share Fusion Dessert Recipes

Motichoor laddu, Kaju Katli, Halwa, and whatnot, isn’t Diwali all about filling your home with the aroma of sweets? If you have been preparing traditional Indian sweets every year to make the festive season special, this article is just for you. Since sweets have always been a highlight of Diwali this year, why don’t you take a step ahead and give the usual recipes a twist?

By creating a perfect fusion of your favourite Indian sweets and Western desserts, you can make utterly delicious treats. To ensure that you get the best of both worlds, Slurrp interviewed chefs to get their go-to fusion dessert recipes that can be easily created for Diwali. So, what are you waiting for? Get cooking and make Diwali 2024 stand out!

Gulab Jamun Cheesecake By Chef Subhankar Chitrakar, Taj Holiday Village Resort & Spa

Ingredients:

  • 3 packets chocolate biscuits
  • 200 gms melted butter
  • 250 grams cream cheese
  • 1 tablespoon castor sugar
  • 1 tablespoon agar
  • Whipped cream as required
  • 30 ml sugar syrup

Instructions:

  1. Put the biscuits in a mixer grinder and grind it. Add this powder to a bowl and add 50 to 70 gms of melted butter. Mix it together so that no lumps remain.
  2. Use a cake tin and add the mixture of biscuits and butter to the base. Using a spatula, keep pressing it so that the base is firm. Refrigerate this for some time.
  3. To a bowl of cream cheese, add caster sugar/ powdered sugar. Whisk it together. Constantly clean the edges of the bowl while folding the mixture.
  4. Mix agar agar in 30 ml water and add it to the cream cheese mixture. Mix it. Add gulab jamun crumbles to it. Fold whipped cream into the cream cheese mixture.
  5. Now add the cream cheese mixture over the set base. Layer it evenly. Now add the gulab jamun pieces all over the top. 
  6. Glaze some sugar syrup over the gulab jamun using a brush. Keep this cake in the fridge to set for 2 to 3 hours or even overnight.
  7. De-mould the delicious gulab jamun cheesecake, cut it and enjoy it.

Motichoor Rabri Parfait By Chef Tushar Malkani, The Yellow House, Goa IHCL SeleQtions

Ingredients:

  • 6 motichoor laddos
  • 6 tablespoon rabri
  • 100 grams soaked subza

Instructions:

  1. Take a fancy glassware of your choice, which is wide. Create a layer of motichoor laddoo at the bottom that is about one inch thick.
  2. Pour in one inch of pre-soaked subza along with rabri.
  3. Repeat a layer of motichoor laddoo and once again subza.
  4. Keep the top layer as rabri and then you could decorate it with chopped nuts or fruits of your choice.

Tri-Layer Halwa By Chef Ashwin Kadam, Via Bombay

Ingredients:

  • 3 cups Beetroot grated
  • 3 cups Bottle gourd grated
  • 3 cups Carrot grated
  • 6 cups Milk
  • 1.5 cups of Mawa
  • 3 cup Sugar
  • 9 tablespoons of ghee
  • 6 cardamom crushed
  • 15 Cashew nuts

Instructions:

  1. In a pan, sauté the grated vegetable (beetroot, bottle gourd, or carrot) in 1 tbsp ghee for 3-4 minutes.
  2. Add 2 cups of milk, bring to a boil, and cook until thickened.
  3. Stir in 1 cup sugar and ½ cup mawa, and cook until the halwa turns glossy and leaves the sides.
  4. Add cardamom, garnish with cashews, and remove from heat.
  5. Layer each halwa in a glass, one on top of the other, and serve hot, garnished with nuts.