Festive donuts, fruity mithais and Indian desserts with an international twist, After Hrs tell you just where to head to for some fancy sweetmeats.
We confess. We were bored withing two days of the Diwali sweets and chocolates pouring in, and that’s actually when it clicked — why not step out and hunt for some out of the box treats this Diwali… You know something that could stop us from swearing off sweets forever. And well, we found enough to keep us happy. Read on…
Firangi tadka
The Sassy Spoon’s pulled off some great ‘Indian meets French and Italian’ desserts, all priced at Rs 325.
Chef Rachel Goenka has turned around popular mithais that are “versatile enough in flavour profile”, and paired them with complementing textures and flavours. So, the result is different, but has a ring of home to them too.
Give Indian desserts an International makeover
Chef Rachel recommends pairing Shrikhand with red velvet cake, something she’s tried too. “That was pretty simple. I just looked for an Indian twist to cream cheese. What better than Shrikhand,” she tells us.
She also suggests a Chinese take on amerthi (similar to jalebi). “To me it resembled the Chinese equivalent of sticky honey noodles. So, I made a homemade coconut ice cream and paired the amerthi with toasted black sesame. The result was simple yet delicious.”
Diwali donuts
Mad Over Donuts’ Diwali explosions is a hit with the kids. MOD has come up with four special flavours this season, using mohanthal, boondi, kaju katli and coconut. Priced at Rs 55, they will be available at the outlets till November 17. We suggest you try at least one before that.
Fruitilicious
Chef Bhuvanesh Kalburgi of Ramada Powai has conceptualised fruit-based Diwali sweets this year. He tells us, “We were brain storming for new Diwali dessert ideas when we came across a recipe of the traditional Maharashtrian Diwali sweet Karanji. But as Ramada Powai has a ‘Zero Trans-fat Hotel’ policy, we came up with Berries Baked Karanji (Rs 1200 per kg).” The other desserts on their menu include Kathel Ki Tehri, Hazelnut Katli and Apple Jalebi (Rs 700 per kg).
Apple jalebis are also available at Foodhall. “The Apple jalebi is a spin on the evergreen jalebi with the tangy Granny Smith apple,” chef Sunil Awasthi of Foodhall tells us. The other spin available at Foodhall is the carrot mousse, their take on the Gajar ka halwa.
Using fruits in mithai
Chef Kalburgi recommends that while adding any fruit in stuffing, make sure you use it in its dehydrated form or make a coulis and then add it to the stuffing.
For Apple Jalebis, dip apple slices in jalebi batter, says chef Awasthi.
Source: http://www.dnaindia.com/lifestyle/report-diwali-sweets-zara-hatke-1912820
