By Bornika Das
Regular side dishes have become outdated. You can try making innovative side dishes by infusing desserts in it. Your guests and family will all awe in awe trying the dessert-inspired side dishes. Let’s explore the uncommon dishes made out of desserts. Check them out:
These koftas are made by stuffing gulab jamun with a mixture of paneer, khoya and spices, then deep fry them to golden perfection. The result is a sweet and savory explosion of flavours. Serve these koftas with a tangy tomato-based gravy.
You can try jalebi and turn it into a chaat out of that. Make bite-size jalebis and allow them to cool. Toss them in a mixture of yoghurt, green chutney, tamarind chutney, and chaat masala. Top it with onions and coriander leaves.
For this humble dish, coat the beloved coconut laddoo in spiced besan batter and deep fry to a crispy perfection. Your guests will love the combination of sweet ad savory pakoda. You can have it with mint chutney.
Gajar Halwa is a popular Indian dessert, however, gajar halwa samosa sounds weird right? To make this samosa prepare gajar halwa and allow it to cool. Stuff the halwa into samosa wrappers. Deep fry them. Serve with sweet tamarind chutney.
To make rasmalai tikki, combine crumbled rasmalai with mashed potatoes, breadcrumbs, and spices. Shape the mixture into tikkis and shallow-fry them until they're golden and crispy. Serve it with mint-coriander chutney.
Let’s add a savory twist to this famous dessert. To make this cut bread slices into small cubes and soak them in a mixture of beaten eggs, milk, and spices. Skewer the bread cubes and grill them until they're golden and slightly charred. Serve these kebabs with sweet and tangy tamarind chutney.
To make this, crumble a few laddoos into small pieces. Mix them with puffed rice, chopped onions, tomatoes, and green chillies. Top it with green chutney, tamarind chutney, and a sprinkle of chaat masala. Garnish with coriander leaves.
Take a batch of kheer and allow it to cool. Meanwhile, make pani using tamarind chutney, sugar, and water. For extra kick, add chaat masala and black salt. Fill the puris with a spoonful of chilled kheer and then pour the sweet paani over the top. Garnish with pistachios and saffron strands.