Fusion Dessert Recipes Everyone With A Sweet Tooth Must Try
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Just take the two ingredients you love, put them together, and you’ll get a fusion dessert to please you perfectly. Some of the popular fusion desserts that have been breaking the internet include chocolate modak, rasmalai tres leches, mango cheesecake, and so much more. And if you like to experiment with ingredients, this is just the right article for you.

From kaju katli pista modak, which makes the best of the Diwali staple and Ganpati Bappa’s favourite, to gulkand and chocolate truffle, here are some recipes shared by Indian chefs. Whether you’re looking for sweets to make this festive season or simply want to try some gourmet sweets, don’t miss out on these fusion dessert recipes. 

Kaju Katli Pista Modak By Chef Guntas Sethi

Describing the brilliant fusion, Chef Guntas Sethi says, “This has to be one of the best combinations ever for a fusion modak recipe! The taste of Kaju Katli combined with pistachio stuffing is undeniably so good! And bonus points for how easy it is to put together.”

Ingredients:

  • 1.5 cups cashew nuts
  • 2/3 cup milk powder
  • 1/2 cup + 2 tbsp sugar
  • 3/4 cup water
  • 1 tbsp ghee
  • 4 tbsp crushed pistachio
  • 2 tbsp pistachio paste (optional)

Method:

  1. Blitz the kaju into a fine powder and sieve, and keep aside. Mix in the milk powder.
  2. Heat the water in a pan and let the sugar dissolve. Let it form a one-string consistency.
  3. Add the ghee to this, followed by the kaju & milk powder mixture, and cook till it's thick.
  4. In a separate bowl, take some of the mixture and mix with chopped pistachios and pista paste.
  5. Shape the modaks and serve!

Dry Fruit & Cranberry Laddus By Chef Shipra

“It is a guilt-free indulgence, naturally sweetened with dates and cranberries, packed with nuts and seeds for a crunchy, wholesome treat,” Chef Shipra speaks fondly about the recipe.

Ingredients:

  • ¼ cup almonds (roughly chopped)
  • ¼ cup cashews (chopped)
  • ¼ cup walnuts (roughly chopped)
  • 2 tbsp pumpkin seeds
  • 1 cup dried cranberries (roughly chopped)
  • ¼ cup dates (roughly chopped)
  • Ghee (for greasing hands)

Method:

  1. In a pan, add almonds, cashews, walnuts, and pumpkin seeds. Roast on low flame for 2–3 minutes until golden and aromatic. Stir continuously.
  2. In the same pan, add cranberries and dates. Sauté for 2 minutes until soft. Mash lightly.
  3. Combine the mashed fruits with roasted nuts and seeds. Stir until sticky and well combined.
  4. Let the mixture cool slightly. 
  5. Grease your hands with ghee, take small portions, roll into medium-sized laddus, and serve.

Dry Fruit Gulkand Chocolate Truffles By Chef Neelam

Experimenting with chocolate and gulkand, Chef Neelam elaborates,  “This recipe is the perfect fusion of tradition and modern flavours. Gulkand-infused laddus dipped in rich chocolate and topped with rose petals are sure to please your sweet tooth.”

Ingredients:

  • ¾ cup desiccated coconut
  • ½ cup almonds (coarsely ground)
  • ½ cup cashews (coarsely ground)
  • 1 tbsp ghee
  • 2 tbsp gulkand
  • 2 tbsp condensed milk
  • 2–3 tbsp saffron-infused milk
  • ¼ tsp cardamom powder
  • 1 cup melted chocolate

Method:

  1. Toast coconut and nuts in ghee for 5–6 minutes.
  2. Transfer to a bowl, mix in gulkand, condensed milk, saffron milk, and cardamom powder.
  3. Roll the mixture into laddus.
  4. Dip each laddu into melted chocolate and garnish with pistachios and dried rose petals.
  5. Chill before serving.