Creative indian fusion desserts


Fusion food is the latest cool concept in culinary world and this trend has brought Innovation at its best. It takes the ideas from different cuisines and combines them into a single eating experience. It’s becoming more popular India with western food chains growing their market there. If you go to a Pizza Hut in India, you will see Paneer or Kadai chicken Pizza in the menu. The popular dessert brands are bringing fusion dishes where Indian sweets are mixed with western cakes or cookies.

It is the perfect India inspired fusion dessert for the holidays or for festive occasions. East meets West in this recipe by Mix-and-stir.

Gulab jamun- 15 units
10 digestive biscuits and crush it to a powder.
Butter : 3 tablespoons 
Unflavored Gelatin : 2 pouches
Warm water : 1/4 cup 
Greek Yogurt / Hung Curd : 2 cups
Grated Paneer ( homemade or store bought ) : 3 cups 
Condensed Milk : 1/2 cup or little more to taste
Saffron + chopped pistachios for decoration.
1. Melt the butter and add it to the crushed biscuits and mix it nicely. 
2. Spray the pan with cooking oil and Line it with the crushed biscuit mixture. Spread evenly and press gently. Refrigerate it to set. It will take 25 minutes to 30 minutes.
3. Add the gelatin in 1/4 cup of warm water, set it aside for couple of minutes. 
4. Take a blender and mix grated paneer, Greek yogurt and condensed milk together. Add the gelatin mixture and again mix it nicely. 
5. Take the pan out from refrigerator, spread the jamuns, pour paneer mixture on it. Spread it evenly and put it in the refrigerator until it is set.
6. Dip the pan into warm water for 5 to 10 seconds, loosen edges with a knife and open the springform pan. 
7. Sprinkle saffron strands and chopped pistachios on the top and cut it into pieces and serve chill. 

Thandai Mousse Cake is a prefect combination of soft, eggless cardamom cake and yummy, eggless thandai mousse, this fusion dessert is a head turner anyday.

For the cardamom flavoured sponge cake:
All purpose flour – 1½ cups
Thick curd/yoghurt – 1 cup
Vegetable oil – ½ cup
Vanilla essence – ½ tsp
Sugar – ¾ cup
Cardamom powder – ¼ tsp
Baking powder – 1 tsp
Baking soda – ½ tsp
For the thandai mousse:
Fresh Cream (for ganache) – 100 ml (I used Amul)
Chopped white chocolate- 100gm
Heavy whipping cream – 250 ml
Thandai syrup – 2 tbsp

For garnish:
Chopped almonds and pistachios – 3 tbsp
Saffron/kesar – ½ tsp

1. Preheat oven at 180 degree celsius.
2. Line a 8 inch round cake pan with parchment paper, grease the sides and keep aside.
3. In a bowl sift dry ingredients, flour, baking powder, baking soda, mix well and keep aside.
4. Take a mixing bowl, add in oil, sugar, curd, vanilla essence, cardamom powder and mix well using a hand whisk or electric beater.
5. Now, fold in the dry mixture into the wet mixture little by little, use a spatula to fold in, do not over mix.
6. Once batter is ready, transfer it into the lined pan and bake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean.
7. When the cake is done, let it cool for 10 mins within the pan, then demould the cake and let it cool fully on a wire rack.
8. Meanwhile prepare the mousse, Chop white chocolate and place in a bowl.
9. Now take a small saucepan and bring the fresh cream to a boil on a low flame.
10. Pour the hot fresh cream on the white chocolate and let it sit for few mins, then using a spatula, stir the mixture and mix well until the chocolate completely melts and you get the ganache.
11. Keep the ganache to cool down, meanwhile beat the heavy whipping cream to stiff peaks.
12. When the ganache fully cools down, add in the thandai syrup and mix well.
13. Now, start adding whipped cream to the white chocolate thandai mixture and fold lightly using a spatula. Be gentle and fold without deflating any air from the whipped cream.
14. To assemble, take a 8 inch/20 cm round spring form pan and place the prepared cake into it.
15. Now top the cake with prepared mousse mixture and tap it so that the mixture settles. Smoothen the top with an offset spatula.
16. Garnish with chopped almonds, pistachios, saffron and keep in the refrigerator.
17. Chill for four to five hours, preferably overnight.
18. When it sets, loosen the sides using a knife and demould the cake.

Inputs from Vuha Kunapareddy


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