In a celebration of flavour and tradition, leading chefs from across India bring a fresh perspective to timeless favourites from Immarti and Laddu to Gulab Jamun and Baklava. These innovative creations
blend heritage with modern flair, transforming classic Indian sweets into contemporary indulgences that capture the warmth, nostalgia, and festive spirit of the season.
Immarti Waffle with Strawberry Chili Ice Cream & Mango Vegan Espuma by Chef de Cuisine Soham Dhar, CUR8, Four Seasons Hotel Bengaluru
A vibrant reinterpretation of the classic Immarti, this dish layers sweet nostalgia with contemporary technique pairing a crisp waffle base with spiced strawberry ice cream and an airy mango espuma.
Ingredients
Immarti Waffle: Urad dal (300 g), baking powder (5 g)
Strawberry Chili Ice Cream: Strawberry purée (500 ml), raspberry purée (100 ml), liquid glucose (100 g), fennel seeds (4 g), green chili (2 nos)
Mango Vegan Espuma: Vegan yoghurt (800 ml), mango purée (200 ml), sugar-free powder (50 g), 2 cream chargers
Method
Soak, grind, and ferment urad dal. Whisk with baking powder and cook in a waffle iron until crisp.
Infuse fennel seeds and green chili into the fruit purées, churn with liquid glucose, and freeze.
Blend vegan yoghurt, mango purée, and sugar-free powder. Load into a siphon, charge twice, and chill.
Assemble by serving the warm waffle with a scoop of ice cream and a cloud of mango espuma.
Gonda Laddu by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Rich, nutty, and irresistibly fragrant, this old-school favourite gets a regional revival with wholesome ingredients and time-honoured technique.
Ingredients (approx. 1 kg laddus)
Mixture: Whole wheat flour (550 g), edible gum (250 g), ghee (750 g), sugar (1 kg), salt (10 g)
Stuffing: Grated coconut (250 g), chopped almonds (50 g), chopped cashews (50 g)
Method
Heat ghee and shallow-fry edible gum until puffed. Remove and set aside.
Roast nuts in the same ghee, then add wheat flour. Cook until light brown and aromatic.
Add fried gum and mix well. Cool slightly.
Add powdered sugar and grated coconut, mix thoroughly.
While warm, shape into laddus. Add warm ghee if dry.
Cool completely and store in an airtight container.
Paan Kaju Burfi
A fragrant, melt-in-the-mouth fusion of cashew and betel leaf that captures the essence of both festivity and indulgence.
Ingredients
Kaju Layer: Cashews (1 cup), sugar (½ cup), water (¼ cup), ghee (1 tbsp), cardamom powder (¼ tsp)
Paan Layer: Betel leaves (3–4), gulkand (2 tbsp), fennel seeds (1 tsp), desiccated coconut (2 tbsp), tutti frutti (1 tbsp), condensed milk (2 tbsp), green food color (optional)
Method
Grind cashews to a fine powder. Prepare a one-string sugar syrup and mix in the powder until thick. Cool and knead with ghee.
Blend paan leaves, gulkand, fennel, coconut, and tutti frutti into a coarse paste. Mix with condensed milk and cook until sticky.
Roll out the cashew dough, spread the paan layer, and either stack or roll into a log.
Chill for 30 mins, cut into diamonds, and serve.
Golden Bliss: A Modern Gulab Jamun Experience
Concept by Chef Gaurav Chauhan, Namak Indian Restaurant & Bar
A contemporary ode to the beloved Gulab Jamun, this dessert pairs syrup-soaked jamuns with chilled saffron rabri, topped with a delicate honeycomb tuile and gold leaf for opulence.
Components
Mini Gulab Jamun: Khoya (1 cup), maida (2 tbsp), baking soda (pinch), milk (as needed), sugar syrup (flavoured with rose water & saffron)
Saffron Rabri: Full cream milk (1 L), sugar (3 tbsp), cardamom (¼ tsp), saffron strands, chopped nuts
Honeycomb Tuile: Flour (1 tbsp), icing sugar (1 tbsp), melted butter (1 tbsp), milk (1 tsp), edible red color (optional)
Garnish: Gold leaf, pistachio dust, berries
Assembly
Pour chilled saffron rabri into a shallow bowl.
Place two warm gulab jamuns at the center.
Top with a honeycomb tuile and gold leaf.
Garnish with pistachio dust and saffron strands. Serve immediately for the perfect hot-and-cold harmony.
Gulab Jamun Sundae By Chef Sunil Dasila, The Salt Café
A playful modern twist on the classic, soft, syrupy jamuns paired with your favourite ice cream for a decadent dessert sundae.
Ingredients
Jamuns: Milk powder (1 cup), maida (2 tbsp), baking soda (¼ tsp), ghee (1 tbsp), milk (3–4 tbsp), oil for frying
Syrup: Sugar (1.5 cups), water (1.5 cups), cardamom (2 pods), rose water or saffron
Method
Make the syrup by dissolving sugar in water; add cardamom and rose water. Keep warm.
Mix jamun ingredients into a soft dough, rest, and roll into smooth balls.
Fry slowly on low-medium flame until golden brown.
Soak in warm syrup for 1–2 hours.
Serve warm with ice cream of choice.
Masala Cola by Chef Sumit Choudhary, Monkey Bar
A refreshing desi cocktail that brings spice, fizz, and flair to festive tables, the perfect counterpoint to all that sweetness.
Ingredients
Coriander-infused vodka (45 ml)
Citric syrup (10 ml)
Cola (90 ml)
Basil & salt air (to top)
Garnish: Banana leaf wrapped with jute
Glass: Can-shaped glass
Method
Add ice to the glass. Pour in vodka and citric syrup, then top with cola.
Spoon basil & salt air on top. Garnish with a banana leaf.
Chef’s Tips:
Coriander Vodka: Infuse vodka with fresh coriander leaves for 24 hours, then strain.
Citric Syrup: Combine equal parts sugar and water with lemon zest.
Basil & Salt Air: Blend basil extract, saline solution, and lecithin for a light, foamy finish.
Hazelnut Baklava: A Mediterranean Classic with an Indian Heart
A cross-cultural masterpiece, buttery layers of filo pastry filled with hazelnut cream and finished with syrup and rose petals.
Ingredients
Filo sheets (12)
Cream cheese (120 g)
Cooking cream (200 g)
Icing sugar (40 g)
Melted butter (200 g)
Chopped toasted hazelnuts (100 g)
Granulated sugar (100 g)
Water (100 ml)
Method
Grease a baking tray with butter. Layer 6 filo sheets, brushing each with butter.
Mix cream cheese, cream, and icing sugar into a smooth filling; spread evenly.
Add another 6 filo sheets, brushing each with butter. Cut into diamonds.
Bake at 200–220°C (390–430°F) for 20–30 minutes until golden.
Boil sugar and water to one-thread consistency; pour syrup over hot baklava.
Garnish with rose petals and icing sugar. Serve warm or cold.
Chocolate Hazelnut Barfi: A Modern Makeover for a Festive Classic
This decadent sweet blends the richness of mawa, the smoothness of cocoa, and the crunch of hazelnuts, a perfect East-meets-West treat.
Ingredients
Grated mawa (700 g)
Powdered sugar (1 cup)
Cocoa powder (4 tbsp)
Roasted & chopped hazelnuts (1 cup)
Method
Dry roast hazelnuts on low heat until golden. Cool and chop.
In a pan, cook mawa on low flame until it releases ghee.
Add cocoa powder and cook until thick.
Mix in powdered sugar and fold in most of the hazelnuts.
Spread mixture in a lined tray, top with remaining hazelnuts, and press evenly.
Let it set for 30–45 minutes, then cut into squares or diamonds.
