...And such other sweet nothings are all the rage this Diwali. Ditch the old-fashioned eats for these, says Sonal VedCome Diwali and boxes of yellow cellophane paper covered kaji katlis and dry fruit crusted mithais start pouring in. While binging on these is supremely satisfying for the first few days, slowly the sight of these ghee-soaked mithais begins to turn you off. Since sweets and the festival of lights cannot be entirely separated, there are ways to enjoy the sugar rush without the milk, mawa and dry fruit overdose. Here are seven off-beat sweet treats you can pack off for your relatives.What: Lonavala chikki and Guntur chilli chocolateWhere: The Bean TherapyWhat is a better munchie than Lonavala's famed chikki? It's The Bean Therapy's chocolate, flavoured with the hill station's snack. The Chembur-based chocolate maker adds semi-crushed pieces of Lonavala's famed peanut chikki. The chocolate is smooth with nutty bites, popping in occasionally. The Bean Therapy also has Guntur chilli flavoured chocolate that is infused with chilli powder brought from Lalbaug's famed mirchi gully and a saffron kawa chocolate seeped in green tea extracts.What: Chocolate coated potato chipsWhere: Royce ChocolatesAs if chocolate and potato chips were not addictive enough individually, the Japanese chocolate brand Royce has combined the two sinful ingredients to create what is internationally known as chippers. The chocolate-coated potato chips come packed in a regular looking wafer packet. Open it, and within minutes, you would've emptied half its contents. The wafers work because they aren't overtly sweet and have a salty aftertaste. The see-saw of flavours and lightness in terms of texture sets it apart from an average sweetmeat.Contact: 022 42951234What: Edible diyas and mousse injectionsWhere: Country Of OriginThis Diwali, don't just light your diyas, eat them too. The Napeansea Road-based bakery sells diyas that look like they are made of clay but are completely edible, right up to the wax and the wick. While the outer cover is made with milk or dark chocolate, it's interiors are filled with white chocolate to depict wax, the wick is made of glazed fruit jelly to make it look deceptively real. They also make chocolate injections that are filled with silken mousse to give you quick, sweet shot.Contact: 022 2364 2221What: Basil seed ice creamWhere: Bina Doshi ice creamsFor those seeking respite from essence-laced ice cream, Bina Doshi's homemade tubs come handy. Ideal to serve guests during this festive spell, each flavour is real and stays put from any preservatives. She does whacky flavours, such as lemongrass (ideal dessert for an Asian-themed lunch), basil seeds or sabja (for extreme internal cooling), cranberry (using dried berries) and tab tim korb (a Thai-dessert inspired ice cream). She also has regular flavours, such as chocolate, vanilla and seasonal flavours but we insist you dare to be different.Contact: 9930312999What: Gold-crusted marzipanWhere: Nordic KandieMarzipans might be a thing to gorge on during Easter, but Nordic Kandie makes them available through the year. For Diwali, their gold and silver foil crusted marzipans are what gifting boxes should be made up of. Made using an Estonian family recipe, these ball-sized bites are coated with edible gold and silver films. The edible films are brought down from an Italian vendor, who works closely with the British, Hungarian and French Royal families.Contact: 919699641112What: Kaju-katli halwa truffleWhere: ChockritiDelhi-resident Prakriti Sawhney's specialises in uniquely flavoured authentic chocolates. This former doctor gave up practice to give the city a taste of real cacao bites that come with tinges of kaffir lime leaves, smoked chilli chocolates, soan papdi, lemongrass and others. Prakriti's specialty is the authenticity of her chocolates. While these are her regulars, this season she has some hot sellers such as paan masala, motichor, kaju-katli halwa truffle, mango chat and gujiya-infused chocolates.Contact: +91-9560516418, and www.chockriti.com. Deliveries availablein India, US, UK, Canada, Singapore and the Middle eastWhat: Wasabi browniesWhere: Cakes Mama BakesDelhi-based Ipshita Mazumdar Chakladar's cakes are poetry in fondant. Painted tea cups, a princess sitting on a sofa, colourful peacocks, dressers, stilettos and painted cakes are part of her flawless works. Ipshita, a graduate from the Indian Institute of Hotel Management, who was a journalist for 14 years, has a range of quirky brownies. Take for instance the wasabi, candied ginger, salted caramel and other flavours that both please and surprise the palate.Contact: +919811550292If you want to experiment in the kitchen, here are a couple of traditional recipes with a twist, by Rama SreekantPinni Srikhand GranolaPreparation Time: 10 minutesCooking Time: -Serves: 4Ingredients250 gm Pinni (A typical Punjabi ghee-filled sweet, a richer version of besan ladoo)250 gm hung yogurt4 tbsp powdered sugar2 tbsp rolled oats2 tbsp chopped pistas2 tbsp corn flakesMethod1. Mix together pinni, rolled oats, pista and corn flakes. Mix it with your hands till it becomes a crumbly texture.2. Mix sugar and hung yogurt. In a glass, layer alternately with yogurt and pinni granola. Serve immediately.Paan Supari Cheesecake with Gulkand JellyPreparation time: 25minutesCooking time: 20 minutesMakes: 20 portionsIngredientsFor Cheesecake400 gm sweetened whipped cream10 gm gelatin100 gm paan leaves puree100 ml milk30 gm fennel seeds10 gm supari30 gm dry rose petals200 gm mascarpone cheeseFor Jelly100 gm gulkand100 ml water8 gm gelatinMethod1. For the jelly, soak gelatin for 10min in 20ml cold water. Boil the remaining water and gulkand. Add gelatin to this mixture when hot and set it in a mould. Put it to refrigerate for 2hrs.2. For the mousse, boil (together) paan leaves puree, milk, fennel seeds, supari and rose petals. Strain and allow to cool. Add mascarpone cheese, melted gelatin and then fold in the whipped cream.3. Layer this mousse mixture in a rectangle mould, filling one-third of the pan, level it with a spoon.4. Add a layer of pre-set jelly and then fill the mould with remaining mousse. Refrigerate it for 1 hour. Then demould and cut into desired shape.(Recipe courtesy: Chef Kunal Kapur)(With inputs from Amrita Madhukalya) 

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