Sweets For Festive Season: Chefs Share Fusion Dessert Recipes
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The festive season in India is known for its mithai. From ghevar for Sawan and Teej to kaju katli for Diwali to tilgul for Lohri and Makar Sakranti, and so on, there’s hardly a time when India doesn’t have a sweet season. While you might already have classics on your thali, everyone needs something new for each passing year. 

So, add a little spin to the traditional recipes, without changing the essence of the staple sweets, here are some fusion dessert options you must try. Specially curated for the festive season, here are some chef-based recipes you must recreate at home and celebrate the right way. 

Choco Cashew Katli

By Mr. Ashu Chugh, Executive Chef, Jaypee Greens Golf & Spa Resort. Greater Noida.

Ingredients:

  • Sugar - 1½ cups 
  • Water - 120 ml
  • Cardamom powder - ¼ tsp
  • Cashew powder - 3 cups
  • Cocoa powder - 1½ tbsp

Method:

  1. Place a heavy-bottomed vessel over low heat, put sugar, cardamom, and water, and simmer for a while.
  2. To this, add cashew powder, stir vigorously, until it starts to thicken. Turn off the heat and keep stirring, making sure that there are no lumps in it.
  3. Sieve the cocoa powder onto this mixture and mix well. Turn on the heat, and stir until the mixture leaves the sides of the vessel.
  4. Transfer the mixture to a flat surface, lined with parchment paper and wait until it is just lukewarm. 
  5. Cover with another parchment paper and, using a rolling pin, flatten the dough uniformly.
  6. Remove the parchment paper from the top, cut into desired shapes, allow to cool completely and transfer into a serving plate, enjoy. 

Fresh Blueberry Pistachio Ghevar

By Mr. Ajay Mathur, Executive Chef, Jaypee Palace Hotel, Agra

Ingredients:

  • Maida - 125 grams
  • Desi ghee - 25 grams
  • Milk - 40 ml
  • Rabdi - 65 grams
  • Sugar - 65 grams
  • Cardamom powder - 2 grams
  • Saffron - 1 gram
  • Sliced pistachio - 15 grams
  • Sliced almond - 15 grams
  • Golden vark - 1 unit
  • Fresh blueberry - 20 grams
  • Rose water- 50ml

Method:

  1. Whisk ghee and chilled milk until frothy. 
  2. Gradually add maida, then ice-cold water to form a thin, flowing batter. Keep chilled for a smooth texture.
  3. Heat ghee or oil in a deep kadhai with a metal ring in the centre. Pour the chilled batter in a thin stream into the ring, letting it spread and set into lacy layers.
  4. Repeat until the structure forms. Fry until golden, then drain.
  5. Simmer sugar with water to a one-string consistency. Add saffron, cardamom, and rose water; keep warm.
  6. Dip warm ghevar briefly in syrup. Top with pistachios, saffron strands, edible gold, and fresh blueberries.
  7. Enjoy as is, or crown with blueberry rabri. Finish with rose petals, blueberries, mint leaves, and pistachios.