Here’s a looking at some Indian fusion desserts, which are perfect for this Diwali season
Not everyone is fond of Indian desserts, but in this festive season, it’s not easy to escape the onslaught of those desi sweets coming your way. Fear not! Pastry chefs across the city are busy lining up interesting Indian fusion desserts, so that you don’t miss out on the festive flavours, while not getting weighed down by them.
ROASTED CASHEW MACRON
Taking inspiration from the much-loved Indian sweet, kaju katli, Pastry Chef Pooja Dhingra has created the Roasted Cashew Macron that is a blend of the French dessert and desi flavours. “It’s our take on the kaju katli, so there is even silver vark on top. We have made a ganache with roasted cashew and sea salt, for that hint of saltiness,” she tells us.
Where: Le 15, All outlets
KAJU KATLI/MOTICHOOR ICE CREAMS
While the Kaju Katli ice cream has actual kaju katli blended with the creamy base of the ice cream, the Motichoor ice cream comes as a revelation because of its granular texture. The best part? They aren’t overtly sweet and have just the right balance of the Indian sweet flavours.
Where: Papacream (Churchgate and Andheri)
GULAB JAMUN CHEESECAKE GLASSES
Layers of mascarpone cheese frosting and soft succulent gulab jamun has an added crunch of graham cracker biscuits.
Where: Poetry by Love & Cheesecake (Lower Parel and Bandra)
RABDI MOUSSE
An almond biscuit forms the base of the rabdi and saffron mousse with white chocolate and almond brandy snap.
Where: Sassy Teaspoon (Nariman Point, Goregaon and Juhu)
SAFFRON AND MARIGOLD MACRON
While there is no real shrikhand added to this dessert, the blend of marigold and saffron flavours with saffron-infused white chocolate and cream cheese ganache, give you a sense of the Indian sweet.
Where: Toshin, Chembur
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