Festive Fever 2023: Sweet Indulgences During Durga Puja- Check Out Interesting Dessert Recipes

This is a time when communities come together to worship the powerful goddess, revel in cultural festivities, and savour delectable dishes, especially sweets.

Sweet Indulgences During Durga Puja

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As Durga Puja as arrived along with the sound of dhak and the blissful fragrance of Kaash Ful, it's time to immerse ourselves in the joyous spirit of this grand occasion. This is a time when communities come together to worship the powerful goddess, revel in cultural festivities, and savour delectable dishes, especially sweets.

From traditional Indian sweets like laddoos and gulab jamuns to exotics such as tiramisu, cheesecake and panacotta- the festive season is all about the guilt-free indulgence.

Well, as the names themselves make our mouths water, let's quickly check some interesting dessert recipes without much ado.

1. KESAR PISTA PHIRNI (By Chef Tarun Dacha, American Pistachios)

Ingredients:

• 500 ml full fat milk
• 30 g Rice
• 30 g Sugar
• 50 g Pistachios
• 2 tbsp Saffron Syrup
• 50 g Caramelised Sugar (for sugar net)

Method:

• Soak raw rice overnight and the next day make a puree out of it .
• Boil milk and rice puree in a heavy bottom pan for 20 min on medium heat.
• Add chopped green pistachios, sugar and saffron syrup in the mixer.
• Cool down the mixer.

For Plating:

• Take the cold phirni mixer and put it on the centre of the serving plate and demould.
• Garnish with sugar net. Drizzle Roohafza from top.

2. ROSE PETAL PRESERVE WITH PISTACHIOS (By Najmieh Batmanglij, American Pistachios)

Ingredients

• 2 cups dried rose petals
• 2 tablespoons lime juice
• 5 cups sugar
• 3 cups water
• 2 tablespoons rose water
• ½ cup pistachio kernels, toasted by placing in a wide skillet over medium heat and shaking for two minutes, then set aside

Method:

• Place rose petals in a pot, cover with water, and bring to a boil. Drain in a colander.
• Sprinkle 1 tablespoon of lime juice and set aside. Meanwhile, place sugar and water in a laminated pot.
• Bring to a boil, reduce the heat, and let simmer over medium heat for 40 minutes.
• Place the petals in a wide skillet and toast them for a few minutes, stirring constantly. Add the petals to the syrup. Add the rest of the lime juice, and rose water.
• Stir gently once, cover, and simmer over medium heat for 5 minutes or until the syrup is thick enough to coat the back of a spoon.
• Add the pistachios to the syrup. Remove from heat and allow to cool.
• Sterilize jelly jars in boiling water. Drain and let dry.
• Fill the jars with the hot jelly and then seal the jars. Store in a cool, dark place.

3. CHOCOLATE BROWNIES (By Chef Shipra Khanna)

 You know those 12am sweet urges that are hard to ignore? This is a recipe that you can easily satisfy that sweet tooth of yours. All it takes is a few ingredients, a microwave, and the dedication to appease your tummy! 

Ingredients

• 2 tbsp Brown sugar
• 3 tbsp Milk
• 1/2 tsp Vanilla essence
• 3 tbsp Oil
• 3 tbsp All-purpose flour
• 3 tbsp Cocoa powder
• 1 pinch Salt

Method:

• First, in a microwave-safe mug ( roughly 1 cup measurement) mix together the sugar, milk and the vanilla essence until the sugar dissolves. (here you can also use white granulated sugar instead of brown, but brown sugar gives the brownie a nice chewy texture).
• Then add in the oil, flour, cocoa powder, and the salt.
• Mix all the ingredients until well incorporated.
• Now microwave for 1 minute. (here I've used a 1200w microwave, if yours is different then the timing may vary. If the microwave you have is less than 1200w, it may take you up to 1.5-2 minutes to cook the brownie).
• Take it out of the microwave oven and let it cool for a couple of minutes.
• Serve the warm brownie with whipped cream or vanilla ice cream and enjoy!

4. VANILLA ICE CREAM (By Sumedha Singhal, Director at Nirula’s)

Ingredients:

• 2.5 cups of Milk
• 1 cup of Whipping cream
• Sugar (as per taste)
• Vanilla Flavour
• 0.5 cup of 25% Cream

Method:

• In a saucepan, combine the milk, whipping cream, and sugar.
• Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
• Once the mixture has boiled, remove it from the heat and let it cool down.
• Add the vanilla flavor to the cooled mixture and stir well.
• Pour the mixture into a freezer-safe container and place it in the freezer.
• Allow the mixture to half-freeze in the freezer, which typically takes around 2-3 hours.
• Take out the partially frozen mixture from the freezer and give it a proper whipping or vigorous stirring to break up any ice crystals that may have formed.
• Add the 25% cream to the partially frozen mixture and mix it well.
• Return the container to the freezer and let the ice cream freeze completely. Ideally, freeze it at -18°C or colder for the best results.
• After the ice cream has fully frozen, it is ready to be enjoyed. Serve it in bowls or cones, and savour the creamy and delicious homemade ice cream.

 Note: The freezing time may vary depending on the freezer settings and the desired consistency of the ice cream.

5. AVOCADO KHEER (By Chef Binod Kumar, Four Points By Sheraton Navi Mumbai, Vashi)

Ingredients                             

•  Avocado pulp- 50 g
•  Grated coconut- 60 g
•  Raw rice powder-  60 g
•  Jaggery- 40 g
• 1/4 cup boiled milk- 120 ml
•  Water- 80 ml
• Ghee- 20 ml
• Cardamom Powder- 5 g
• Whole cashew nuts broken- 10g
• Raisins- 10g
• Garnish with gold or silver vark

Method:

• Soak Jaggery in warm water (till immersing level) crush it well.
• Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
• Rinse rice well and soak in water for at least 30mins, Set aside.
• In a mixer grind rice and coconut together with little water to a coarse paste.
• Boil water, keep in low flame and add the coconut rice paste and let it cook in medium flame for 10mins.
• Once the rice gets cooked soft and the mixture is in porridge consistency add Jaggery syrup.
• Stir well and cook for 3mins, add well ripped avocado pulp and cardamom powder, and stir well.
• Meanwhile in a Tadka pan with ghee fry cashews and raisins.
• First add cashews once it starts to brown add raisins, let it bubble up then switch off.
• Switch and let the payasam cool down for 10mins.
• Then add milk and stir well.
• Add ghee fried cashews and raisins, give a quick stir.

6. KULFI FALOODA (By Nilish Carvalho, Co-founder, Kulfilcious)

Ingredients:

• Vanilla Kulfi 50 gm
• Rose Kulfi 50 gm
• Malai Kulfi 50 gm
• Rabadi 50 gm
• Jelly 40 gm
• Choice of dry fruits and nuts (as needed)
• Rose Syrup (as needed)
• Chia Seeds (as needed)

Method:

• Allow the Vanilla Kulfi, Rose Kulfi, and Malai Kulfi to soften slightly by placing them at room temperature.
• Add chunks of Vanilla Kulfi to the bottom of a tall glass for the first layer of your dessert.
• Add Rose Kulfi on top of the Vanilla Kulfi for the second layer.
• For the third layer, add Malai Kulfi and gently place it on top of the Rose Kulfi layer.
• Pour some Rabadi over the kulfis for a traditional touch to your Falooda. 
• Drizzle some Rose Syrup over the layers to add a sweet and floral aroma to your Falooda.
• Carefully cut the Jelly into small cubes and add them to your glass.
• Sprinkle a teaspoon of Chia Seeds on top.
• To finish off, decorate it with your choice of dry fruits and nuts. You can use chopped almonds, pistachios, or any other favourite garnishes.
• Make sure to get a taste of all the layers in each bite with a long spoon.

7. NUTELLA MINI BAOS (By Chef Saki Lama, House of Wok)

Ingredients:

For the Bao Dough:

• 315 grams Maida (All-Purpose Flour)
• 145 millilitres Warm Water
• 40 grams Amul Butter
• 40 grams Sugar
• 13 grams Dry Yeast
• 2.5 grams Gluten
• 2.5 grams Bread Improver (optional, but helps with texture)

For the filling:

• 390 grams Nutella

Method:

Preparing the Bao Dough:

• In a small bowl, combine the warm water and dry yeast. Allow it to sit for about 5 minutes, or until it becomes frothy.
• In a larger mixing bowl, combine the maida, sugar, gluten, and bread improver (if using).
• Gradually add the yeast mixture to the dry ingredients while stirring continuously.
• Once the dough starts coming together, knead it with your hands for about 5-7 minutes until it becomes smooth, elastic, and not too sticky. You may need to adjust with a bit more maida or water as needed.
• Form the dough into a ball, place it back in the bowl, and cover it with a damp cloth. Let it rest for about 1-2 hours, or until it has doubled in size.

Making the Nutella Mini Baos:

• After the dough has risen, punch it down to remove excess air.
• Divide the dough into small, equal-sized portions (about 15 pieces).
• Roll each portion into a small, flat circle (approximately 3-4 inches in diameter).
• Place a teaspoon of Nutella in the center of each dough circle.
• Carefully fold the dough over the Nutella to encase it completely. Pinch the edges to seal, forming a ball or bun shape.
• Place each filled bao on a square piece of parchment paper to prevent sticking.
• Preheat your steamer by bringing water to a boil.
• Once the water is boiling, arrange the filled baos in the steamer, ensuring they are well-spaced to allow for expansion.
• Steam the mini baos for about 15-20 minutes, or until they have puffed up and the dough is cooked through. The baos will have a slightly shiny appearance when done.
• Carefully remove the steamed Nutella Mini Baos from the steamer and let them cool for a few minutes.
• Serve your Nutella Mini Baos warm, and enjoy the gooey, chocolaty delight!

Tips:

• Make sure not to overfill the baos with Nutella to avoid leakage during steaming.
• These mini baos are best enjoyed fresh but can be stored in an airtight container for a day or two. Reheat them briefly in a steamer to regain their softness before serving if needed.