Celebrate Christmas With These Festive Recipes

Christmas is the season of indulgence, togetherness, and comforting flavours that bring warmth to every celebration. From rich desserts and nostalgic bakes to savoury bites and cozy winter drinks, festive

food plays a central role in creating memorable holiday moments. Whether you’re hosting a gathering, planning a quiet family celebration, or simply treating yourself, the right mix of flavours can instantly elevate the festive mood.

This curated selection of Christmas recipes brings together classic favourites and modern twists, offering something for every palate. Easy to prepare yet indulgent enough to feel special, these dishes are perfect for celebrating the joy and magic of the season.

Savoury Donut Sliders By Gurrattan Gill, Co-Founder, The Sip Society, Chandigarh

Ingredients

Lightly sweetened donut – 1
Garlic aioli – 2 tbsp
Spinach & ricotta filling – 60 g
Iceberg lettuce – 20 g, finely shredded
Nutmeg powder – a pinch
Parmesan cheese – 15 g, finely grated
Microgreens – for garnish

Method

Toast the donut: Slice the donut horizontally and lightly toast both cut sides on a hot pan.
Prepare the filling: Warm the spinach–ricotta mixture, season with nutmeg, and adjust seasoning to taste.
Layer the base: Spread 1 tbsp garlic aioli on the bottom half of the donut. Add shredded iceberg lettuce, then spoon the spinach–ricotta filling over it.
Add cheese & top layer: Sprinkle grated Parmesan cheese. Spread the remaining aioli on the top half of the donut.
Assemble & garnish: Close the slider gently and finish with fresh microgreens on top.

Hot Chocolate Toddy By Chef Ashish Singh, COO & Culinary Director, Café Delhi Heights

Ingredients

Milk – 150 ml
SWA Coco Rich – 45 ml
CoolM Cream – 70 ml
Caramel syrup – 10 ml
Vanilla syrup – 5 ml
Cinnamon powder – 1 tsp
Marshmallows – 5 g
Eristoff Vodka – 45 ml

Method
In a crockpot, combine milk, cream, cocoa, caramel syrup, vanilla syrup, cinnamon, and vodka. Cover and cook on low heat for 5–10 minutes, whisking vigorously once halfway through. Whisk again before serving. Garnish with marshmallows and a sprinkle of cinnamon, if desired.

Christmas Plum Cake By Chef & Founder Parth Gupta, Firenze

Ingredients

For Fruit Soaking (1–2 weeks in advance):
Black raisins – 1 cup
Golden raisins – ½ cup
Dried cranberries – ½ cup
Dates – ¼ cup, chopped
Figs – ¼ cup, chopped
Tutti-frutti – ¼ cup
Candied orange peel – ¼ cup (optional)
Orange juice (or apple juice) – ¾ cup
Rum or brandy essence – 2–3 tbsp (optional)

For Cake Batter:

All-purpose flour – 1½ cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Cinnamon powder – 1 tsp
Nutmeg powder – ½ tsp
Clove powder – ½ tsp
Ginger powder – ½ tsp
Salt – a pinch
Melted butter or oil – ½ cup
Curd (whisked) – 1 cup
Brown sugar – ¾ cup
Caramel syrup – ¼ cup
Vanilla extract – 1 tsp
Lemon juice – 1 tbsp
Almonds – ¼ cup, chopped
Cashews – ¼ cup, chopped
Walnuts – ¼ cup, chopped

Method
Soak all the dried fruits in warm orange juice with rum or brandy essence. Refrigerate for 1–2 weeks, stirring every few days. When ready to bake, drain the fruits and coat lightly with flour.

Whisk melted butter, brown sugar, curd, caramel syrup, vanilla extract, and lemon juice. Sift in flour, baking powder, baking soda, salt, and spices, folding gently. Add soaked fruits and nuts, adjusting consistency with a little soaking liquid if needed.

Preheat oven to 160–170°C. Line an 8-inch round tin, pour in the batter, and bake for 55–70 minutes until a toothpick inserted comes out clean. Cool completely, then wrap in butter paper and foil. Rest for at least 24 hours before slicing for best flavour.

Khubani Ka Meetha with Rabdi By Anil Kumar, Co-Founder & Chef, Singh Sahib

Ingredients

Khubani:

Desi ghee – 10 g
Dried apricots (khubani) – 50 g
Sugar – 20 g
Khoya – 20 g
Saffron – a few strands
Rose water – a few drops

Rabdi:

Milk – 25 g
Fresh cream – 25 g
Milkmaid – 25 g
Bread slice – 1

Garnish:

Pistachios – 5 g, chopped
Rose petals – a few

Method
Boil apricots until soft, then finely chop. Heat ghee in a pan, add apricots, and cook until pulpy. Add sugar and cook until melted. Mix in khoya, saffron, and rose water. Turn off heat.

For rabdi, cook milk, fresh cream, and milkmaid until thick. Lightly fry the bread slice and soak it in a little milk.

Assembly:
Place the bread on a plate, top with rabdi, add a dollop of cooked apricot mixture, and garnish with pistachios and rose petals.

Festive Christmas Baklawa Recipe from Arabian Delites

Serves 8–10 | Prep time: 20 minutes | Bake time: 45 minutes

Ingredients

Phyllo Layers:

Phyllo pastry sheets – 20–24
Desi ghee – 250 g, melted
Nut & Fruit Filling:
Pistachios – 1 cup, finely chopped
Almonds – ½ cup, finely chopped
Walnuts – ½ cup, finely chopped
Cashews – ¼ cup, finely chopped
Dates – 2 tbsp, finely chopped
Dried figs – 2 tbsp, finely chopped
Golden raisins – 2 tbsp
Cinnamon powder – ½ tsp
Green cardamom powder – ¼ tsp
Sugar Syrup:
Sugar – 1½ cups
Water – 1 cup
Lemon juice – 1 tsp
Rose water or orange blossom water – 1 tbsp
Saffron strands – a few (optional)

Method

Prepare the syrup: Boil sugar and water until slightly thick (8–10 minutes). Add lemon juice, rose/orange blossom water, and saffron. Cool completely.

Prepare the filling: Mix all chopped nuts, dried fruits, cinnamon, and cardamom in a bowl.

Layer the baklawa: Preheat oven to 170°C. Grease a baking tray with ghee. Layer 8–10 phyllo sheets, brushing each with ghee. Spread the filling evenly. Top with remaining phyllo sheets, brushing each layer with ghee.

Cut & bake: Cut into diamond or square shapes. Bake for 40–45 minutes until golden and crisp.

Soak: Pour cooled syrup over hot baklawa and rest for 3–4 hours before serving.