Here is the few fusion sweets you can try this season.
Barfi with caramel or cocoa
Make a basic barfi recipe and spread it in a layer in a deep, square dish. Top with a thin layer of salted caramel make sure the caramel is cooked enough to a fudgy consistency but not hard, and then spread an even thinner layer of dark chocolate on top. Cut into small slices and serve.
Besan ladoo with peanut butter
This time, save yourself the hassle of forming each ladoo carefully into a ball. To give it a twist, add some crunchy peanut butter to compliment the nutty flavour of the roasted besan. Spread the mixture in a thick layer onto a greased tray and cut into small squares or diamond shapes once it is cool.
Rasmalai with strawberry compote
This is such a great dessert because it’s almost like a blank sheet you can be as creative as you like with the flavour. Forget the normal saffron and nuts, experiment with real vanilla seeds and rose water, just delicate, subtle flavours that are sweet in themselves, allowing you to cut back the sugar.
Baked Gulab Jamun
These are every family’s favourite so you must probably have them more often than you do! Yes, the baked version of gulab jamun is equally delicious. Make your regular dough, divide into equal portions and press into a greased cupcake tin. Bake for about 20 minutes at 180 degrees Celsius and whilst they are baking make the syrup. Once the jamun are baked remove them from the tin and place in the syrup. The shape is different to regular gulab jamuns but they still look and taste great.
Coconut barfi with lime zest
A beautiful and classic mithai which unfortunately when made incorrectly can turn out very dry and unpleasant. Whether you are using dried or fresh, very lightly roast it in the pan with some saffron and cardamom to bring out the flavours before adding fresh cream or milk, never water. Add just a little sugar; coconut is naturally sweet so excess sugar is a no-no. When the mixture is cooked, fold in some finely grated lime zest to freshen up the flavour.