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4 Of The Greatest Festive Dessert Recipes For Your Interior Pastry Chef

The perks of being an Indian positively contain a competition across the nook at any given time limit. That being stated, listed here are 4 completely different dessert recipes to make the celebrations sweeter!

Carrot Coconut Kulfi Pudding with Blueberry Quenelle by Chef Vinayak Patil, Company Chef, Butterfly Excessive

Carrot Coconut Kulfi Pudding with Blueberry Quenelle from Butterfly Excessive is the final word dessert recipe.


  • 50 gm carrot puree
  • 25 gm coconut milk powder
  • 500 ml milk
  • 35 gm sugar
  • 2-3 drops orange meals color
  • 5 gm pistachios
  • 10 gm gelatin

For the blueberry quenelle

  • 20 gm contemporary cream
  • 20 gm white compound
  • 30 gm contemporary blueberries
  • 50 gm whipped cream
  • 5 gm gelatin


  • Peel the carrot and mix it effectively right into a clean and advantageous paste, prepare dinner the puree till comfortable and preserve apart.
  • Then in a heavy backside saucepan, add milk and boil it till it reduces by half.
  • In a bowl measure coconut milk powder and add water to it. Dissolve correctly and add it to boiled milk and proceed to boil at low flame.
  • After the milk thickens, add the carrot puree and prepare dinner it for two min, then add pistachios.
  • In a bowl measure gelatin, add chilly water to it, and relaxation for two minutes.
  • Switch the milk to a clear bowl and add melted gelatin and blend it correctly. After this add orange color and blend it.
  • Pour in a need form mould and set it for two or 3 hours within the fridge
  • In a separate bowl measure whipped cream, white compound, contemporary cream, and contemporary blueberries. Combine it effectively and add gelatin to it and set it. After 5 minutes make a quenelle.
  • Organize the pudding on a serving plate and serve with a blueberry quenelle.

Bebinca by Ankita Fernandes, Chef and Co-Proprietor, Contemporary Catch by Francis Fernandez

Traditional dessert recipes are incomplete without a good slice of delicious bebinca.
Conventional dessert recipes are incomplete and not using a good slice of scrumptious Bebinca. Picture: Shutterstock.


  • 8-10 eggs (yolks solely)
  • 800 ml contemporary coconut milk
  • 500 gm sugar
  • 200 gm AP flour
  • 150 gm butter
  • 1 tsp elaichi powder
  • Salt, to style


  • In a deep bowl, combine the egg yolks, coconut milk and sugar till the sugar has dissolved fully.
  • Add the flour via a strainer into the egg combination to keep away from lumps. Pressure the combination once more to get a clean consistency.
  • Break up the batter into 2 equal components.
  • For the caramel, warmth round 2 tablespoons of sugar in a small pan till it will get a barely darkish brown color.
  • Add this caramel to one-half of the batter combine to get a special layer for every bebinca layer. Put together to bake your bebinca in layers.
  • Preheat the oven to 200 levels.
  • Add 1 teaspoon of melted butter in a 5-inch sq. cake tin; depth round 4-5 inches.
  • Add half a cup of the darker caramel combination and bake for 12-13 minutes
  • After 13 minutes, add 1 teaspoon of melted butter to the primary layer and add half a cup of the non-caramel batter. Bake once more for 12-13 minutes preferable on prime warmth aspect so the primary layer doesn’t overcook.
  • Repeat this course of for about 12 layers. As soon as the twelfth layer is cooked, take away it from the oven and let it cool. Add melted butter to the ultimate layer.
  • As soon as the cake tin is at room temperature, place it in a big bowl containing scorching water for about 5 minutes.
  • Enable it to chill additional for round 6-7 hours and refrigerate in a single day in the identical cake tin so the layers don’t separate.
  • Take off the bebinca on a dessert platter and slice as per your selection. Take pleasure in with malai or coconut ice cream.

Mango Almond Roll by Danish Khan, Pastry Chef, JW Marriott Mumbai Sahar

The perfect festive dessert recipe is right here.
The right festive dessert recipe is true right here.


  • 400 gm almonds
  • 300 gm sugar-free powder
  • 5 gm elaichi
  • 75 gm water
  • 1 gm saffron, to garnish

For mango confit

  • 100 gm mango pulp
  • 2 gm agar agar
  • Sugar-free powder


  • The first step: the combination. In a giant vessel boil the almonds for 20 minutes.  
  • Drain the water and take away the pores and skin of the almond. Add the almonds to a mixer to mix them to make a paste.
  • In a heavy-bottomed 15-inch forged iron kadai, mix the sugar-free powder and water. Soften them collectively with out discolouring, and when the syrup reaches 112°C add pistachio paste stirring repeatedly.
  • Cook dinner the combination on a low flame until all mixed right into a dough-like consistency.
  • Instantly take away it onto a clear work floor, and permit it to chill until you’ll be able to deal with it. For the mango confit, add the cooked mango pulp with agar-agar and sugar-free powder.
  • Place on a flat tray. As soon as cooled sufficient to deal with, frivolously knead to get a clean texture (fast tip: work very quick preserving in thoughts to not over knead as it will secrete the oils from the paste)


  • Place kneaded dough onto a greased work floor and weigh 20 grams to maintain apart.
  • Roll almond dough into a skinny layer.
  • Now place the mango confit layer over the almond layer.
  • Roll tight ensuring the layers are intact.
  • Coat with silver leaf and garnish with saffron.

Gulab Jam Rabdi Ki Tokri By Pankaj Gupta, Proprietor – Taftoon & Oyekake (Gulab Jambun Katori)


For the gulab jamun dough

  • 1/4 cup entire wheat flour
  • 1/2 cup non-fat milk powder
  • 1/4 cup entire fats greek yoghurt begin with much less yoghurt and see how a lot your dough wants

For the syrup

  • 1 cup honey
  • 1 cup water
  • 4-5 cardamom pods, crushed barely
  • Saffron (elective)
  • ½ tbsp rose water

For the rabdi

  • 1 ltr full-fat entire milk
  • 8-10 tbsp jaggery powder/ ½ cup sugar
  • 3-4 inexperienced cardamoms, crushed
  • 3 tbsp blanched and chopped pistachio
  • 3 tbsp blanched and chopped almonds
  • Few strands of saffron

For the tokri (6 items)

  • 700 gm maida
  • 300 gm butter
  • 250 gm honey
  • 500 gm milk
  • 250 gm custard powder
  • 12 pcs gulab jamun
  • 60 gm pista
  • 400 gm rabdi
This little tokri dessert recipe has indulgent surprises waiting to be discovered inside.
This little tokri dessert recipe has indulgent surprises ready to be found inside.


For the gulab jamun

  • Make the dough by combining the milk powder, wheat flour and yoghurt.
  • Add the dough elements and knead to make a dough. Let it relaxation for five minutes after which make it into balls.
  • Add simply sufficient milk to make a medium-hard dough. Divide the dough into 20-portions.
  • Make balls by gently rolling every portion between your palms right into a clean ball.
  • Place the balls on a plate and canopy them with a moist but dry kitchen towel.
  • Warmth the oil on excessive after which decrease the warmth to medium.
  • Slip the balls into the new oil from the aspect of the pan, one after the other.
  • They’ll sink to the underside of the pan however don’t attempt to transfer them. As a substitute, gently shake the pan to maintain the balls from browning on only one aspect.
  • After about 5 minutes, the balls will rise to the floor. The Gulab Jamuns ought to rise slowly to the highest if the temperature is excellent.
  • Now they should be gently and always agitated to make sure even browning on all sides.
  • If the temperature of the oil is simply too excessive then the gulab jamuns will have a tendency to interrupt. So alter the temperature to make sure that the gulab jamuns don’t break or prepare dinner too rapidly.
  • The balls should be fried very slowly below medium temperatures. This can guarantee full cooking from inside and even browning.

For the rabdi

  • Boil milk as soon as on excessive flame.
  • With the assistance of a flat spatula, accumulate the cream or malai on the perimeters. Don’t stir the milk.
  • Cook dinner for no less than half an hour or until the milk is thickened.
  • Add a inexperienced cardamom pod. Decrease the flame and let the milk boil once more.
  • As soon as the milk has been lowered to half, add jaggery powder. Add the chopped dry fruits.
  • Swap off the flame. Garnish with chopped dry fruits.

For the tokri and ultimate meeting

  • Make a dough of maida, honey and butter. Place the dough within the tokri-shaped mould.
  • Bake it at 180℃ in an oven for 16 minutes.
  • For the stuffing, combine collectively milk, custard powder, and rabdi. Prime it up with pista.
  • Firstly, place the gulab jamun within the tokri. Then put within the combination of rabdi, custard powder and milk.
  • To make the stripes positioned on the tokri – flatten the dough, lower it into diagonal stripes, and sprinkle pista on the stripes. Place these stripes on the tokri.
  • Bake the tokri at 180℃ for 8 minutes.
  • Place the Tokri on the plate, and garnish it with a small quantity of rabdi and pista.

Learn extra.

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