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Traditional Indian Sweets with a Modern Twist

Indian sweets, known as mithai, are celebrated for their rich flavours, intricate textures, and cultural significance. These timeless treats can appeal to modern palates by adding a contemporary flair while retaining their traditional essence. Chef Abdul shares innovative takes on classic Indian sweets, perfect for festivals, celebrations, or everyday indulgence.

  1. Gulab Jamun Cheesecake

Ingredients:

  • For the Base:
    • 150 g digestive biscuits, crushed
    • 60 g butter, melted
  • For the Filling:
    • 200 g cream cheese
    • 200 g hung curd (strained yoghurt)
    • 100 g powdered sugar
    • 10 ml rose water
  • For Topping:
    • 6-8 gulab jamuns, halved
    • 20 ml sugar syrup from gulab jamuns

Instructions:

  1. Mix crushed biscuits and melted butter. Press into a springform pan and chill in the refrigerator for 30 minutes.
  2. Whisk the cream cheese, hung curd, powdered sugar, and rose water until smooth. Spread the mixture over the biscuit base.
  3. Arrange halved gulab jamuns on top and drizzle with sugar syrup. Chill for 4-6 hours before serving.

Chef Abdul’s Tip:
Add a touch of saffron to the filling for enhanced flavour and colour.

  1. Rasmalai Tres Leches Cake

Ingredients:

  • For the Cake:
    • 200 g all-purpose flour
    • 1 tsp baking powder
    • 100 g sugar
    • 100 ml milk
    • 2 eggs (or flaxseed substitute)
    • 50 ml oil
  • For the Milk Mixture:
    • 100 ml condensed milk
    • 100 ml evaporated milk
    • 100 ml saffron-infused milk
  • For Topping:
    • 6-8 rasmalai pieces, crumbled
    • Pistachios and rose petals

Instructions:

  1. Preheat oven to 180°C (350°F). Prepare a simple sponge cake by mixing wet and dry ingredients. Bake for 25-30 minutes.
  2. Combine condensed, evaporated, and saffron in a bowl.
  3. Poke holes in the cooled cake and pour the milk mixture evenly over it. Chill for 2-3 hours.
  4. Top with crumbled rasmalai, pistachios, and rose petals before serving.

Chef Abdul’s Tip:
Use cardamom powder in the sponge for an authentic touch.

  1. Kesar Pista Macarons

Ingredients:

  • For the Macaron Shells:
    • 100 g almond flour
    • 100 g powdered sugar
    • 70 g egg whites (or aquafaba)
    • 50 g granulated sugar
    • A pinch of saffron strands
  • For the Filling:
    • 100 g white chocolate
    • 50 ml heavy cream
    • 20 g pistachios, finely chopped

Instructions:

  1. Blend almond flour and powdered sugar, then sift.
  2. Beat egg whites until frothy, gradually adding granulated sugar. Fold the almond mixture and saffron strands—pipe onto a baking sheet and rest for 30 minutes. Bake at 150°C (300°F) for 15-18 minutes.
  3. Heat heavy cream and pour over white chocolate to make a ganache. Stir in chopped pistachios and let cool.
  4. Sandwich the macarons with the ganache.

Chef Abdul’s Tip:
Decorate macaron shells with edible gold leaf for an elegant finish.

  1. Cardamom and Coconut Energy Balls (Inspired by Ladoo)

Ingredients:

  • 200 g desiccated coconut
  • 150 g dates, pitted
  • 50 g almonds
  • 1 tsp cardamom powder
  • 1 tsp ghee (optional)

Instructions:

  1. Blend dates, almonds, and 100 g desiccated coconut until sticky.
  2. Mix in cardamom powder and ghee.
  3. Roll the mixture into small balls and coat with the remaining desiccated coconut.
  4. Chill for 30 minutes before serving.

Chef Abdul’s Tip:
Add a drizzle of honey for extra sweetness if needed.

  1. Thandai Mousse Cups

Ingredients:

  • 200 ml heavy cream (or coconut cream)
  • 50 g powdered sugar
  • 1 tsp thandai powder
  • 10 g pistachios, chopped
  • 10 g almonds, chopped

Instructions:

  1. Whip heavy cream and powdered sugar until soft peaks form.
  2. Gently fold in thandai powder.
  3. Pipe the mousse into serving cups and chill for 2 hours.
  4. Garnish with chopped pistachios and almonds.

Chef Abdul’s Tip:
Top with edible rose petals for a festive touch.

  1. Chocolate Barfi Bites

Ingredients:

  • 200 g milk powder
  • 100 ml condensed milk
  • 50 g cocoa powder
  • 30 g ghee
  • 10 g chopped nuts (optional)

Instructions:

  1. Heat ghee in a pan and mix in milk powder, condensed milk, and cocoa powder. Stir until a thick mixture forms.
  2. Spread the mixture into a greased tray and press firmly.
  3. Sprinkle with chopped nuts, let cool, and cut into bite-sized squares.

Chef Abdul’s Tip:
Add a pinch of sea salt to enhance the chocolate flavour.

Final Thoughts

Traditional Indian sweets can be beautifully reimagined to suit contemporary tastes without losing their cultural charm. As Chef Abdul says, “Modern twists on classics allow us to honour tradition while embracing innovation.” Try these recipes to bring a delightful fusion of tradition and creativity to your dessert table!

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