Happy New Year 2024: Dessert Recipes To Begin The Year On A Sweet Note

From simple cakes to tasty treats, these recipes are perfect for a delightful celebration.

Dessert Recipes For New Year 2024

Source : Getty

Happy New Year 2024! With new beginnings, let's add a touch of sweetness to our New Year with these easy dessert recipes! From simple cakes to tasty treats, these recipes are perfect for a delightful celebration. Make your evening more enjoyable with these quick and flavourful options that everyone will love. 

Here are some recipes shared by experts that you can try on this day.

1. Blueberry Kheer Creme Brulee (By Sarita Bazaz, Founder,  Delhi’s leading catering company, The Food Affairs)

Ingredients: 

For the Kheer Base:

• 1 litre full-fat milk
• ¼ cup basmati rice
• ½ cup sugar
• 4 green cardamom pods
• a pinch of saffron strands
• ¼ cup chopped almonds
• ¼ cup chopped pistachios 

For the Blueberry Jam Layer:

• 1 cup fresh blueberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch 

For the Creme Brulee Topping:

• 3 egg yolks
• ¼ cup granulated sugar
• ½ cup heavy cream
• 2 tbsp rustic palm sugar 

Method: 

To Make the Kheer base: 

• Wash and soak basmati rice for 15 minutes. In a large saucepan, bring the milk to a boil. Add soaked rice, cardamom pods, and saffron strands. 
• Lower the heat and simmer for 30 minutes until the rice is cooked and the milk thickens. Mix in sugar and continue for a few more minutes. Remove from heat, add chopped almonds and pistachios, and let the kheer cool completely. 

For the Blueberry Jam Layer: 

• In a small saucepan, combine the blueberries, sugar, and lemon juice. Bring to a simmer and cook for 10 minutes, or until the berries have softened and the mixture has thickened. 
• Dissolve cornstarch in 1 tablespoon of water, add to the blueberry mixture, and cook until it thickens further. Remove from heat and let the jam cool completely.

Assemblage: 

• Preheat the oven to 163°C. Divide the kheer into four ramekins and top each with a layer of blueberry jam. 
• In a bowl, whisk egg yolks and sugar until fluffy. Heat cream until simmering, then whisk it into the egg mixture. 
• Strain the custard and pour it over the blueberry jam in the ramekins. Place them in a baking dish with hot water. Bake for 30-35 minutes until set. Once cooled, sprinkle palm sugar on top and caramelize with a kitchen torch. 
• Allow the kheer brulee to cool, and go ahead to savour this exquisite delight!

2. Strawberry cheesecake trifle (By Anjan Islam, Cullinary Head, Cakezone)

Ingredients:

• Digestive Biscuit- 2 nos.
• Salted butter- 1 tsp
• Strawberry jam- 2 tbsp
• Cream cheese- 100 gm
• White chocolate- 40 gm
• Fresh strawberry- 3 nos

Method:

• Begin by taking 2 biscuits and crumb it with the help of your fingers. 
• In a clean and dry bowl take some soft butter. Mix the biscuit crumbs and keep it aside.
• Take a clean and dry bowl and melt the white chocolate using a micro-oven for 15 seconds, be cautious not to over heat.
• Add the cream cheese and strawberry jam to the melted white chocolate. Mix the ingredients thoroughly, ensuring there are no lumps present. This mixture forms the creamy and flavourful layer of your dessert.
• Take fresh strawberries and slice them and keep them separate. These sliced strawberries will add a burst of freshness and texture to your final dessert.

Assembly:

• Biscuit Crumbs: Begin by placing a generous layer of biscuit crumbs at the bottom of the glass. The crumbs will serve as a flavorful and textured base for your dessert.
• Jam Layer: Using a spoon, carefully spread a layer of jam over the biscuit crumbs. This adds a burst of fruity sweetness to the dessert and complements the richness of the cream cheese.
• Cream Cheese Layer (First Half): Pour half of the prepared mixed cream cheese over the jam layer. This layer provides the classic cheesecake flavor and texture to your dessert.
• Sliced Strawberries: Arrange the pre-sliced strawberries on top of the cream cheese layer. Ensure an even distribution, creating a visually appealing and fruity stratum within the glass.
• Cream Cheese Layer (Second Half): Use the remaining half of the cream cheese mixture to form another layer. Smooth it out with the back of a spoon, covering the sliced strawberries completely.
• Garnish: Complete your masterpiece by garnishing the top with fresh strawberries. Whether halved, sliced, or whole, the garnish adds a vibrant and inviting touch to the dessert.
• Chill and Serve: Place the assembled dessert in the refrigerator to chill. This allows the flavors to meld and the layers to set.

3. Eggless Churros with Chocolate sauce ( By Chef Paramjeet Singh, Hops ‘n’ Grains Microbrewery Tricity and the great bear kitchen and microbrewery, Chandigarh)

Ingredients:

• Maida/All purpose Flour-125gm
• Baking Powder-2gm
• Water-255gm
• Butter-28gm
• Sugar-10gm
• Salt-pinch
• Vanilla Extract-5ml

For Cinnamon-Sugar Coating

• Castor Sugar-100gm
• Cinnamon Powder-4gm
• In a separate tray mix together the cinnamon powder and sugar to form the cinnamon-sugar coating.

For Chocolate Sauce

• Dark Chocolate-100gm
• Vegetable Oil/ Olive Oil-50gm
• Fresh Cream-50gm
• To make the chocolate sauce, heat the cream and pour it over the chopped chocolate. Let the mixture for 5 minutes and add oil, then mix well until everything is well combined.

Method:

• In a medium saucepan add water, butter, sugar and salt. Place over medium heat and bring to a boil.
• Remove from heat and stir in vanilla extract. Add flour and baking powder and stir until well combined and smooth.
• Transfer the dough into a cloth pastry piping bag fitted with star nozzle.
• In a medium pan heat oil over medium-high heat until hot, or until reaches 170-180°C.
• Pipe about 4-5 inch strips of dough into the hot oil. And only 5-6 strips in one time.
• Fry until golden brown and crisp, for about 4-5 minutes. 
• Transfer to paper towels to drain excess oil.
• Roll the churros in the sugar cinnamon mixture and place on a serving platter. And serve with hot chocolate sauce.

4. Quinoa & Oat Pancakes (By Gopi Nandakumar, Executive Chef Hyatt Regency Pune & Residences)

Ingredients:

• Quinoa flour - 30 gms
• Rolled Oats flour- 30 gms
• Light brown sugar / Stevia - 2 Tbsp.
• Baking powder- 2 Tbsp.
• Milk-  1- 1/2 cups
• Honey -  2 Tbsp.
• Eggs-  02 Nos
• Dried cranberry- ½ tbsp.
• Fresh cranberry- ½ tbsp.
• Fresh blueberry- ½ tbsp
• Salt - ½ tbsp.
• Butter- 05 gms
• Whipped cream(optional)- 1 tbsp

Method:

• Combine all your dry ingredients (both the flours, sugar, baking powder) in a large mixing bowl.
• In another bowl, add all your wet ingredients (milk, honey, eggs) and everything is properly mixed. 
• Combine both the mixtures and mix thoroughly the batter should be a little thick.
• Soak dried cranberry in warm water for a while and then drain off and add to the batter.
• Add a little oil or butter into your pan and heat it. 
• Pour a ladleful of the batter onto the pan and let it cook until you see little bubbles forming on the surface of the pancake, which indicates to turn the pancake over and cook it for about two minutes on the other side.
• Garnish with fresh cranberries on top and whipped cream (optional)
• Can be served with cranberry or fresh fruit compote as well.

5. Orange Ricotta Cake (By Chef Sandeep, Head of Culinary, Byg Ventures)

Ingredients for cake:

• 10g Melted butter
• 10g Refined flour (for greasing tin)
• 185ml Orange juice
• Finely grated zest of 2 oranges
• 190g Caster or superfine sugar
• 225g Cake flour
• 2 teaspoons Baking powder
• 360g Riccotta cheese
• 90ml Extra virgin olive oil
• 3 eggs, room temperature
• 1 teaspoon Vanilla essence 
• Pinch salt

For icing (optional):

• 160g Icing sugar
• 2-3 tablespoons orange juice

Method:

• Brush a baking tin with a mixture made from 10g melted butter and 10g flour.
• Preheat oven to 160C.
• Mix the juice, zest and sugar and allow the sugar to become syrupy (it doesn't have to dissolve completely). 
• Sift the flour with baking powder twice and set aside.
• In a large bowl whisk the ricotta, oil, eggs, vanilla and salt together and then add the juice and sugar mixture and mix to combine well. 
• Sift in the flour baking powder mixture in a few lots stirring in between additions.
• Try not to overwork the batter by over mixing it in. 
• Pour into the tin going 3/4 of the way up and bake for 1 hour or until the centre springs back when pressed.
• Allow to cool completely on a cake rack. 
• Place the icing sugar in a food processor and process well until all lumps disappear. Add the juice in one tablespoon at a time. Make it thick and not too runny. Spoon it over the cooled cake.

6. Chocolate Brownie Gelato (By Gagan Anand, Founder, Scuzo Ice ‘O’ Magic)

Ingredients:

For Brownies:

• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips or chopped chocolate

For Gelato Base:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 ounces dark chocolate, chopped
• 1 teaspoon vanilla extract
• A pinch of salt

Method:

For the Brownies:

• Preheat your oven to 350°F (175°C). Grease and line a square baking pan.
• In a medium-sized saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Add this mixture to the wet ingredients and stir until just combined.
• Fold in the chocolate chips or chopped chocolate.
• Pour the brownie batter into the prepared pan and spread it evenly.
• Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely.
• Once cooled, cut the brownies into small, bite-sized pieces. Set aside.

For the Gelato Base:

• In a medium saucepan, whisk together the milk, heavy cream, sugar, and cocoa powder over medium heat. Heat the mixture until it begins to steam, but do not let it boil.
• Add the chopped dark chocolate to the saucepan and whisk until the chocolate is completely melted and the mixture is smooth.
• Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.
• Once the chocolate base is cooled, transfer it to an ice cream maker and churn according to the manufacturer's instructions.
• During the last few minutes of churning, add the brownie pieces to the gelato.
• Transfer the gelato to a lidded container, layering it with additional brownie pieces if desired.
• Freeze the gelato for a few hours or until it reaches your desired consistency.

7. Coconut Pannacotta (By Manoj Pandey, Chef Partner, The Piano Man)

Ingredients:

• 1000g Full fat milk 
• 1000g Coconut milk 
• 200g Sugar 
• 20g Gelatine powder 

Method: 

• Place the milk, sugar and gelatine into a thick based pan and leave to dissolve for 5mins. 
• Once the gelatine has started to dissolve, place the pan over a medium heat, constantly whisking gently. 
• Just before the milk boils remove from the heat and check that all the gelatine and sugar has dissolved. 
• Add the coconut milk. 
• Pass and pour into 180ml daroil moulds. 

8. Kaju Badam Pista Halwa (By Saif Vohra, Owner, Riyasat-e-Hind)

Ingredients:

• Almonds: 2/3 cup
• Pista: 1/2 cup
• Kaju : 1/4 cup
• Sugar: 1 cup
• Cardamom powder: ¼ tsp
• Milk: 500 mL
• Ghee: 2 tbsp

Method:

• In a pan, dry roast almond, kaju and pista till light golden
• Transfer to a mixer jar and keep it aside to cool
• Grind to get coarse powder 
• Keep the almond pista kaju powder aside 
• In a pan, add milk (500 mL) and keep it for boiling 
• Stir intermittently so milk doesn’t stick to the bottom of the pan 
• Add sugar and stir continuously till milk thickens slightly 
• Let the sugar dissolve well
• Once, milk boil and thickens, add almond pista kaju powder and stir continuously 
• Stir continuously so no lumps are formed 
• Stir continuously for 10 minutes till it thickens and stops sticking to the pan 
• Add ghee intermittently (2 tbsp) 
• The mixture forms into a dough 
• Remove from flame
• Transfer to a serving bowl
• Garnish with roughly chopped almonds, kaju and pista

 

Kaju Badam Pista Halwa (Image Source: Special Arrangement)

9. Caramel custard (By Supratik Ghosh, Owner, Ambrosia)

Ingredients:

• 1-1/2 cups sugar, divided
• 6 large eggs, room temperature
• 3 cups whole milk
• 2 teaspoons vanilla extract

Method:

• In a large heavy saucepan, stir 3/4 cup sugar over low heat until melted and golden. Pour into eight 6-oz. custard cups, tilting to coat the bottom of each cup; let stand for 10 minutes.
• In a large bowl, beat the eggs, milk, vanilla, and remaining sugar until blended but not foamy. Pour over caramelized sugar.
• Place the cups in two 8-in. square baking pans. Pour very hot water into pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks.
• To unmold, run a knife around the rims of cups and invert onto dessert plates. Serve warm or chilled.

 

Caramel Custard (Image Source: Special Arrangement)