Making Desserts For Holi? Try These Fusion Chef-Special Recipes

Even though Holi is referred to as the festival of colours, the festive spread has to have traditional sweets and snacks. While you might already be preparing staples like gujiya, thandai, malpua, etc, you can always elevate the festivities with fusion delicacies. 

Also Read: Hosting A Holi Party? Try These Festive Recipes Shared By Chef Ashu Chugh

Thandai Kharvas By Altamsh Patel, Executive Chef, Hilton Mumbai International Airport

Ingredients:

For the Thandai Masala:

• 1/4 cup almonds (soaked and peeled)
• 1/4 cup cashew nuts
• 1/4 cup melon seeds     
• 4-5 green cardamom pods
• 1/2 tsp black peppercorns
• 1 tbsp dried rose petals
• 1/2 tsp saffron strands

For the Kharvas Mixture:

• 2 cups colostrum (fresh) 
• 1/2 cup fresh cream            
• 1/2 cup condensed milk    
• 1/4 cup sugar    
• 1/2 tsp vanilla extract        

For the Orange Infusion:

• 1/2 tsp orange         
• 1/4 cup fresh orange juice     
• 1 tbsp sugar             

Garnish:

• 1 tbsp orange segments (peeled)
• A few strands of saffron 
• 1/2 tsp crushed pistachios

Instructions:

1. Combine almonds, cashews, melon seeds, cardamom, peppercorns, and rose petals in a blender or mortar or pestle. Grind to a coarse paste, adding milk or water to form a smooth paste. Once blended, stir in the soaked saffron milk, mixing it well into the masala. 
2. In a small saucepan, combine orange zest, orange juice, and sugar. Heat gently, allowing the mixture to reduce slightly. This will concentrate on the orange flavour. Once done, strain and set aside. 
3. In a large pan, combine the colostrum, cream, and condensed milk. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Add sugar and continue stirring until fully dissolved. Once the mixture is simmering, add the prepared Thandai masala paste and mix well. 
4. Stir the orange infusion into the milk and Thandai mixture, allowing the flavours to meld together. Continue to simmer for 5-7 minutes, ensuring everything is well combined. 
5. Pour the mixture into small serving dishes or a shallow dish. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until set. 
6. Once set, garnish the Thandai Kharvas with fresh orange segments, a few saffron strands, and crushed pistachios for added texture and flavour. 
7. Serve chilled, and enjoy the delicate blend of Thandai spices and the fresh, citrusy punch of orange.

Banana Malpua By Taraknath Halder, Halwai Chef, Taj Exotica Resorts & Spa, Goa

Ingredients:

For the Batter:

• 1 Banana 
• 1 Cup Milk 
• 1 Cup Wheat Flour 
• 2 Tbsp Semolina / Rawa / Suji (Fine) 
• 1 Tsp Crushed Fennel 
• ¼ Tsp Cardamom Powder 
• 2 Tbsp Cream 
• Ghee For Frying  

For Sugar Syrup:

• 1½ Cup Sugar 
• 1½ Cup Water 
• 3 Pods Cardamom 
• Pinch of Saffron 
• 1Tsp Chopped Nuts

Instructions:

1. Firstly, blend the banana and milk into a smooth puree in a blender. Transfer the banana puree to a large bowl. 
2. In the same bowl, add wheat flour, rava, fennel, cardamom powder and cream as measured, and mix well till well combined. 
3. Now, add milk as required and mix using a whisk for 5 minutes or until the batter is lump-free. Rest the batter for 30 minutes. 
4. Meanwhile, prepare the sugar syrup using sugar, water and cardamom. 
5. Stir well until the sugar melts completely. 
6. Boil for 5 minutes or until the sugar syrup turns a sticky consistency. Now add a pinch of saffron and mix well. Keep aside. 
7. Now prepare the malpua by pouring a ladle full of batter over hot ghee and shallow fry in medium heat. 
8. Flip over and fry both sides till the malpua gets cooked thoroughly. Drain off the excess oil and press gently. 
9. Dip in sugar syrup and soak the banana malpua on both sides for 2 minutes or until it absorbs sugar. 
10. Finally, garnish the banana malpua recipe with a few chopped nuts.

Gulab Thandai Kheer By Chef Vinamr Minocha, Bakery, Vivanta, Goa - Panaji

Ingredients:

• 1 Cup Rice Soaked In 2 Cups of Water For 2 Hours 
• 1/2 Tin of Condensed Milk
• 1 Cup Milk 
• 40 Gms Pistachios, Shredded 
• 20 Gms Almond, Shredded 
• 2 Tbsp Rose Syrup 
• 1 Tbsp Thandai Syrup 
• 4-6 Cardamom Pods
• 20 Gms Edible Rose Petals

Instructions:

1. Heat a pan, add the rice with the water, and add cardamom to get a nice flavour. Let it cook till the rice is done. 
2. Add milk, then add 30gms pistachios and cook till the rice is mixed well with the milk. 
3. Add condensed milk, rose syrup, Thandai syrup, and edible rose petal paste and cook till Kheer becomes thick in consistency and has a good texture. (Kindly note I have not added sugar because the condensed milk and syrups are already so sweet that sugar is unnecessary.  
4. Place it in a bowl and let it cool. 
5. Garnish it with shredded pistachios, almonds and rose petals and keep it in the refrigerator till serving time.