Recipes: Delicious Desserts to Try This Holi | Work & Life (2024)

50 gm Mukhwas
600gm Biscuit Vita Marie
200gm Yellow butter

Method
1) Crush the biscuit and mukhwas
2) Add melted butter and mix it
3) Take a mould, set the biscuit base (2mm thickened) on the base of the moulds.

Paan Glaze

50 gm Paan Puree
50 gm cold glaze

Paan Cheese Cake
500 gm cheese mascarpone
50 nos. Paan
30 gm gulkand
100 gm mukhwas
800 gm whipped cream
100 gm milk whole (fat content 5-6 per)
30 gm Bake gelatin
100 gm Paan glaze

Method

1) Soak the gelatin in cold water.
2) Puree the paan leaf with milk, grind the mukhwas keep aside.
3) Cream the mascarpone cheese; add paan puree, mukhwas and gulkand mix well.
4) Add whipped cream and mix.
5) Heat the soaked gelatin until melted and add into the cheese cake mix.
6) Pour the cheese cake mix on top of the cookies base and set it in the refrigerator for 3-5 hours.
7) After that take out the cheese cake from the refrigerator, pour the paan glaze on top and cut it into 10 pieces.

Gulkand Sauce
1) 200gm gulkand
2) 100 gm water
3) 20gm glucose

Method
1) Boil water and glucose
2) Add gulkand and cook for few minutes
3) Add gulkand and cook for a few minutes.

Recipe courtesy: Spaghetti KitchenFor simple Holi desserts click here

Steamed Rice Cake Stuffed with Coconut and Dry Fruits

Ingredients

500 gm Rice
80 gm Grated coconut
10 gm Cashew nut
10 gm Pista
20 gm Jaggery
100 gm Milk
100 gm Sugar
05 gm Cardamom powder

Method

1) In a pan melt jaggery add grated coconut, pista, cashewnut and mix till the jaggery is coated well
2) Soak rice for 1 hour and blend into fin paste
3) Boil the milk in a pan add sugar and rice paste stir until the rice starts coagulate
4) Remove the rice mixture from the heat ,and shape them into shallow roundel
5) Stuff mixture of jaggery, coconut and dry nut inside the rice cake
6) Steam the rice cake for 20 min
7) Serve hot

Recipe courtesy: Executive Chef Ashis Rout, Courtyard by Marriott, GurgaonRecipes: Holi co*cktails

Pistachio & Thandai Cream Pastry

Pistachio sponge eggless
1000gm Pilsbury Bake vanilla Cake Mix Eggless
530 gm water
50gm Sunflower oil
100 gm Pistachio

Thandai Cream
500 gm whipped cream
150 gm kesar thandai

Thandai Sugar Syrup
100 gm sugar syrup
20 gm kesar thandai

Topping
150 gm cold glaze
30 gm kesar thandai

For Pastry
500 gm Pistachio sponge eggless
80 gm thandai sugar syrup
300 gm thandai cream
150 gm topping
50 gm pistachio flakes
30 gm dark chocolate (for garnish)

Method
1) Cut the eggless pistachio sponge into three layers.
2) Take a first layer of sponge; soak it with thandai sugar syrup.
3) Spread thandai cream over the sponge.
4) Repeat the same process for all three layers (height 4cm)
5) Refrigerate for 1-2 hours
6) Make topping using Kesari Thandai and cold glaze and spread it on top of the pastry.
7) Use a hot knife to cut cake into clean square.
8) Garnish with chocolate and pistachio.

Recipe courtesy: Spaghetti Kitchen

Lauki Aur Gulkand Burfi

Ingredients

250 gm Grated bottle gourd
700 ml Milk
80 gm Sugar
80 gm Khoya
20 gm Sunflower seeds
10 gm Melon seeds
30 gm Gulkand
05 ml Rose syrup

Method

1) Boil grated bottle gourd with milk on a slow flame and cook until the milk is reduced
2) Add sugar, khoya, gulkand and stir the mixture on slow flame.
3) Pour the mixture on a tray and flatten it with pallet knife.
4) Garnish with sunflower seeds and melon seeds
5) Once the mixture cold and set cut into small piece and serve along with rose syrup

Recipe courtesy: Executive Chef Ashis Rout, Courtyard by Marriott, Gurgaon

Saffron & Chocolate Brownie with Kulfi Gelato

Eggless brownie batter
230 gm margarine
320 gm refined sugar
570 gm yellow butter
1100 gm condensed milk
470 gm refined flour
1000 gm dark chocolate
7 gm baking powder
150 gm water
50 gm cocoa powder
600 gm whole milk (fat content 5-6 percent)
250 gm walnut

Method
1) Mix cream, butter, margarine and refined sugar.
2) add condensed milk
3) Add all dry ingredients
4) Add melted chocolate
5) In the end add milk and water.
6) Take a baking tray, line it with butter paper.
7) Pour the brownie batter on the lined tray, sprinkle the chopped walnut on top and bake it at 180c for a house.

Saffron Ganache
800 gm white chocolate
0.5 gm Saffron
300 gm fresh cream
100 gm yellow butter

Method
1) Take a bowl and keep the chopped white chocolate in it.
2) Boil the cream with saffron and then pour on the chopped white chocolate. Add butter and mix it well.

Saffron & Chocolate Brownie with Kulfi Gelato
1) Pour the saffron ganache on the top of the bakes brownie and spread equally by using a palate knife.
2) Serve it with kulfi gelato.

Recipe courtesy: Spaghetti Kitchen

Team iDiva