Indian Mithai treats with Bountiful Barfi, Mithai Mousse or Fusion Laddoos

Indians are notorious for having a sweet taste, festival or no festival. And after our meals, we frequently heap desserts, such as melt-in-your-mouth bolis, juicy gulab jamuns, creamy ice creams, and fudgy brownies, onto our plates. But just as new trends appear in the fashion industry every year, the culinary industry is also continuously changing as consumers try new foods. Chefs are experimenting and turning traditional desi sweetmeats into gourmet desserts by fusing them with Western recipes, just as we have seen with the marriage of pizza and dosas, French fries and masala fries, and kathi rolls and frankies. Enjoy the Indian Mithai with a twist.

And if you believe the dessert variations offered are as basic and unimaginative as gulab jamuns or gajar ka halwa with ice cream, think again. Specialty chefs are now pushing the boundaries with their inventive dessert creations. So there’s the popular gulab jamun cheese cake, which is a sponge cake covered in sugary rose petals and cardamom-infused syrup and layered with sliced jamuns; the malpua cheesecake, which combines cottage cheese flavoured star anise with creamy, luscious cheesecake; or, that rasmalai filling covered in rabri icing; and more. Here is a list you must add to your serving tray for the approaching holiday season in case you’re curious about all the exciting new Indian treats you should try out and all those you should pass.

Fusion Laddoos

Laddoos are a perennial favourite of people of all ages, but this season, spice it up completely with something different, like chocolate. The best place to start is with oat and peanut laddoos because they are both healthful and allow you to indulge in your sweet craving. Besan ke laddoo, which has always been a popular treat, can now be made with the same recipe using healthy olive oil instead of fattening ghee. Choco-coconut laddoos, a contemporary take on the classic coconut laddoo, are a surefire favourite with both young and old. They can be created with coconut, chocolate, and dried fruits.

Mithai Jars

Dessert in a jar is very popular and has a nice appearance. With a sponge cake or some chocolates, you can put together a jar of your favourite mithai. In a chic jar, arrange little gulab jamuns, white chocolate mousse, and dry fruits for the garnish. Alternately, for the best of both worlds, stack cream cheese, classic gajar ka halwa, and cinnamon sponge cake. These jars have a vibrant appearance and are also a wonderful giveaway. So, this Diwali, what will be in your jar?

Modern Gujiya

We all adore those adorable-looking gujiyas, and during Diwali, they must be included in our snack tins. Instead of using the customary filling this year, try chocolate and nuts or just dates and dry coconut. You may even bake the gujiya or karanji instead of deep-frying them in ghee at 180 degrees Celsius. A newer, tastier version which is as much festive as the traditional ones.

Bountiful Barfi

Give your favourite barfi a makeover this Diwali. How about papaya barfi, which combines papaya and mawa? Alternatively, a banana, green peas, and pista barfi. This one is flavorful and will be the topic of conversation at your events.

Guilt-free Kalakand

Milk is typically curdled to make kalakand. On this particular occasion, consider creating a special kiwi kalakand instead—a wonderful mix of kiwis and cottage cheese. You might even stuff a piece of fresh fruit—perhaps a peach—with kalakand and then dip it in tempered chocolate. Make your visitors curious about the hidden ingredients.

Sweetmeat Chapatis

Make sweetmeat pancakes or paranthas by stuffing them with boondi and rabdi. In addition, sweet boondi sold in the market can be used in place of boondi laddoos. In two more alternate layers, distribute the boondi and rabdi mixture over the pancake. Place it in a cake pan and bake in an oven that has been prepared to 180° C. Try parantha stuffed with barfi instead of stuffed pancakes and serve it with rabdi and candied rose petals.

Sneaky Halwa

We typically provide sooji halwa as prasad during Laxmi puja. This time, however, prepare a new kind of halwa, such as pineapple or pumpkin, using the leftover fruits and vegetables from the fruit and vegetable hamper. Make it with loads of khoya, ghee, and of course sugar and dried fruits. Or try the distinctive Saeb aur Badam ka halwa, which combines apples and almonds.

Motichoor Ke Cheesecake

Be inventive when making cheesecakes! Any cheesecake can be enhanced with your favourite desserts, such as barfi, rasmalai, or motichoor laddoos. If speed is of the essence, get cheesecake from the market, top with any traditional mithai, and top with a generous amount of chopped almonds and pistachios.

Cheesecake is the favourite of all. So when you crave for a cheesecake but don’t mind a twist of an Indian sweet to your dessert then here’s a chance to go all cakelicious. Or probably, you can order the best hand made customised cakes in Mumbai to delight your every occasion with a slight fusion in the taste.

Mithai Mousse

Use mithais to make melt-in-your-mouth mousse! Having a base of salty biscuits helps to balance the sweetness of laddoos or barfis. For added flavour, sprinkle a little cardamom or nutmeg powder on top. Your party’s main attraction will unquestionably be your mithais.

Why bake when you have the professionals in baking fresh cakes in Mumbai. Order the best Italian mousse cake Mumbai to add a touch of luxury to your occasion. People love when their palate gets a new taste. So add a new flavour to your new fervour of joy and excitement.

Basundi Panna Cotta

By using traditional basundi as a base, you can give this Italian dessert a twist. Finally, garnish with fresh fruit, such as kiwis and red grapes. Saffron is added to panna cotta to enhance the flavours. At your Diwali party, you can offer saffron pannacotta in tiny glasses.