Holi With Twist, 3 Sweet Fusion Desserts For A Modern Festive Table (2025)

• 1 cup heavy whipping cream (chilled)
• ½ cup white chocolate, melted
• ½ cup thandai syrup (store-bought or homemade)
• ¼ cup cream cheese or hung curd (for a rich texture)
• 1 tablespoon powdered sugar (optional, based on sweetness preference)
• A pinch of saffron (soaked in 1 tablespoon warm milk)
• ¼ teaspoon cardamom powder

For the Gulkand Crumble:

• ½ cup digestive biscuits or almond flour
• 1 tablespoon gulkand (rose petal preserve)
• 1 tablespoon melted butter
• 1 tablespoon chopped pistachios & almonds

Instructions:

• Crush the digestive biscuits into a coarse powder.
• Mix with gulkand, melted butter, and chopped nuts until well combined.
• Spread the mixture on a baking tray and bake at 160°C (320°F) for 5-7 minutes or toast in a pan until slightly crisp. Let it cool completely.

• In a large bowl, whip the heavy cream until soft peaks form.
• In another bowl, whisk together melted white chocolate, cream cheese, thandai syrup, saffron milk, and cardamom powder.
• Gently fold the whipped cream into the thandai mixture until smooth and airy.
• Transfer the mousse to serving glasses or bowls and refrigerate for at least 2 hours to set.

• Once the mousse is set, sprinkle the gulkand crumble generously on top.
• Garnish with dried rose petals, slivered pistachios, saffron strands, and silver varq for a festive touch.
• Serve chilled and enjoy the fusion of flavours!

• 4 pieces of rasmalai (squeeze out excess syrup)
• ½ cup white chocolate, melted
• 2 tablespoons condensed milk (optional for extra sweetness)
• ¼ teaspoon cardamom powder
• A pinch of saffron strands (soaked in 1 tbsp. warm milk)
• ½ teaspoon rose water (optional)

• ½ cup white chocolate, melted (for dipping)
• Crushed pistachios
• Crushed almonds
• Edible rose petals
• Desiccated coconut
• Silver or gold edible foil (optional)
• Coloured sugar or sprinkles (for the rangoli effect)

Instructions:

• Crumble the rasmalai in a mixing bowl, making sure there are no large pieces.
• Add the melted white chocolate, condensed milk (if using), cardamom powder, saffron milk, and rose water.
• Mix well until you get a smooth, dough-like consistency. If it's too soft, refrigerate for 15-20 minutes to firm up.

• Take small portions of the mixture and roll them into bite-sized balls.
• Place the truffle balls on a tray lined with parchment paper.
• Chill in the refrigerator for 30 minutes to firm up.

• Melt the white chocolate for coating.
• Using a fork or toothpick, dip each truffle into the melted white chocolate, ensuring an even coat.
• Place the coated truffle on parchment paper and immediately sprinkle with colourful toppings like pistachios, almonds, rose petals, coconut, or edible sprinkles to create a rangoli-inspired look.
• Let the chocolate set completely at room temperature or refrigerate for 10 minutes.

• Arrange the truffles in a decorative box or tray for serving.

• 2 cups all-purpose flour (Maida)
• 4 tablespoons ghee (melted)
• ½ cup milk or water (for kneading)
• A pinch of salt

For the Coffee Mascarpone Filling:

• ½ cup mascarpone cheese
• 2 tablespoons instant coffee powder (dissolved in 1 tablespoon warm water)
• ¼ cup powdered sugar
• ¼ teaspoon cinnamon powder (optional)
• ¼ cup finely chopped nuts (almonds, pistachios, walnuts)
• 2 tablespoons dark chocolate shavings (optional)

For Frying & Coating:

• Oil or ghee (for deep frying)
• ½ cup dark chocolate (melted, for drizzle)
• 2 tablespoons crushed nuts or cocoa powder (for garnish)

Instructions:

• In a bowl, mix flour, salt, and melted ghee. Rub the ghee into the flour until it resembles breadcrumbs.
• Gradually add milk or water and knead into a firm dough. Cover and let it rest for 30 minutes.

• In a bowl, whisk together mascarpone cheese, dissolved coffee, powdered sugar, and cinnamon powder until smooth.
• Fold in chopped nuts and chocolate shavings. Refrigerate for 15 minutes to firm up.

Step 3: Assemble the Gujiyas

• Roll out small dough balls into thin circles (about 3 inches in diameter).
• Place a spoonful of the coffee mascarpone filling in the centre.
• Lightly brush the edges with water, fold into a half-moon shape, and seal by pressing or crimping the edges with a fork.

• Heat oil or ghee in a pan over medium heat.
• Deep-fry the gujiyas until golden brown and crisp. Drain on paper towels.

• Drizzle melted dark chocolate over the gujiyas.
• Sprinkle with crushed nuts or dust with cocoa powder for an elegant finish.
• Serve warm or at room temperature and enjoy!