Here’s how you can satisfy your sweet tooth this Diwali

  • Sapna Mathur, Hindustan Times, Mumbai
  • Updated: Nov 06, 2015 17:40 IST
Indian sweets are getting a modern makeover this Diwali. (Shutterstock)

Sweet tooth raging out of control? This Diwali, impress your guests with a delectable spread of fusion desserts including Apple Rabri Crepes and Gulab Jamun Cheesecake Tarts.

Indian sweets are getting a modern makeover this Diwali. Several city chefs are fusing traditional festive sweets with a number of western concepts to prepare crepes, shortbreads and tarts. So, if you are bored of the customary mithais, and wish to try something new this Diwali, take your pick, as we get chefs to share with us some such quirky recipes.

Apple Rabri Crepes

Fusion dessert to impress your guests this Diwali.


For the apple rabri

1. 1.25 litres of milk

2. 2.5 to 3tbsp sugar

3. 5 to 6 cardamom sticks, crushed

4. 2 pinches of saffron

5. 1tbsp rose water

6. 1/2 cup chopped apples

7. 2tbsp almonds, blanched and sliced

8. 2tbsp pistachios, blanched and sliced


1. In a thick-bottomed pan, boil the milk and let it simmer

2. Bring the clotted cream/malai that forms on top to the sides of the pan. Keep scraping the dried milk from the sides and add back to the milk, till the milk is thick

3. Add sugar, grated apples and stir

4. Add crushed saffron along with rose water. Add almonds and pistas

5. Cook for 1 hour to make the rabri on a low flame

6. Remove the rabri in a bowl, and refrigerate. Ingredients

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For the batter for the crepes

1. 125gm whole wheat flour

2. 1tbsp fennel seeds n 3-4 cardamom sticks, crushed

3. Pinch of baking soda

4. 125ml water

5. 3tbsp evaporated milk

6. 3tbsp curd

7. 3tsp ghee

8. Pistachios and almonds, for garnishing


For the crepe

1. In a bowl, mix the wheat flour, fennel seeds and cardamom. Add evaporated milk and curd. Add 12 cup water, and form a thick flow-y batter without lumps

2. Allow the batter to rest for 30 minutes

3. Blanch the almonds and pistachios in hot water, then peel and slice them n Heat ghee in a pan. Add a pinch of soda to the crepe battern Take 2-3 tsp of the batter, and gently spread it out on a non-stick griddlen Remove immediately and place in a serving tray. Pour apple rabri on top, garnish with almonds and pistachios, and serve.

Shilpa Gupta, home chef,

Gulab Jamun Cheesecake Tart

Gulab Jamun Cheesecake Trat, we bet you never thought of this.


For the base

1. 175gm shortcrust pastry dough

For the cheesecake

1. 3 gulab jamuns, chopped

2. 4 gulab jamuns, halved, for garnishing

3. 150gm cream cheese

4. 50gm icing sugar

5. 1tsp rose water

6.1/4 cup cream

7. Rose petals, for garnishing


1. Roll out the shortcrust pastry dough, and line it in a 7-inch pie mould. Bake the mould at 150 degrees Celsius for 15 minutes

2. Mix all the ingredients together. Add the chopped gulab jamuns in the end

3. Pour out the filling into the tart mould, and heat it in the oven for 15 minutes

4. Remove and cool. Garnish with the remaining gulab jamuns and rose petals.

Harsh Shodhan, The Gourmet Catering Co., Worli

Mithai Barfi Shortbreads

Burfi Shortbreads to satisfy your sweet tooth.


For the tarts

1. 60gm butter

2. 30gm caster sugar

3. 60gm flour

4. 30gm rice flour


1. Mix the butter and sugar, and the flour and rice flour. Add the latter to the butter-sugar mixture

2. Roll out the flour-y mix over pie dishes. Bake in a preheated oven at 160 degrees Celsius for 45 minutes till they are light golden in colour.


For the pista filling

1. 50gm coarsely grounded pista powder

2. 12ml water

3. 25gm sugar

4. Green food colour

5. 25ml cream


1. In a pan, boil the sugar, water and green food colour till it achieves string-like consistency

2. Add the pista and then add cream when it is still warm. Using a piping bag, pour this mix into the tarts, and serve.


For the mango sev barfi filling

1. 100gm feeka mava

2. 50gm feeka sev

3. 40gm sugar

4. Yellow food colour

5. 4 tbsp mango puree

6. 50ml cream


1. In a pan, boil the sugar, water, yellow food colour and mava

2. Add sev to form thick mixture

3. Switch off the gas and add cream and stir well

4. Add mango puree and pour the mixture into the tarts and serve.

Rakhee Vaswani, Palate Culinary Studio, Santacruz (W)

Pomegranate Delight

Pomegranate sweets getting modern makeover this Diwali.


1. 1 cup arrowroot flour

2. 1 and 1/4 cups sugarn 2 and 1/2 cups water

3. 1/2 cup pomegranate juice

4. 2-3tsp ghee n 4-5 pistachios, flaked


1. Mix 1 and 1/2 cups of water, pomegranate juice and arrowroot flour, and set aside.

2. In another pan, bring the remaining water and sugar to boil.

3. When melted completely, add the arrowroot mix and stir well

4. When it starts to thicken, add the ghee and pistachio flakes and stir well

5. Allow it to thicken some more till it starts to leave the sides of the pan

6. Pour the mixture into a thali, and allow it to cool and set

7. Cut into diamonds or squares, roll in powdered sugar. Sprinkle pomegranate over the pieces, and serve.

Rushina Munshaw Ghildiyal, APB Cook Studio, Andheri (E)

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Apple Jalebi

Hot batter fried crispy apple jalebi.


1. 1 apple

2. 300gm sugar

3. 1gm kesar

4. 250ml water

5. 250ml milk

6. 100gm curd

7. 200gm maida

8. 500gm ghee


1. Mix maida and curd one day in advance to make the batter.

2. Melt sugar with water to make a syrup. Add milk to get rid of the blackness

3. Cut the apple into slices

4. Heat ghee in a kadhai Dip the apple slices in the batter and deep fry. Once fried, soak them in the sugar syrup, and serve hot.

Jodharam Choudhary, corporate chef, Khandani Rajdhani, Kurla (W)

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