If we talk about Indian sweets, it might be as old as tradition or religion itself. But, Indian sweets which are pretty much a part of our daily meals and festivals, are going through some changes. Vidushi Sharma Bahl speaks with us on the New Age Trends In Patisserie.
The Le Cordon Bleu London alumni say that India is a country that’s very rich in its own heritage, culture and gastronomy.
“Our Indian mithai is a staple during festivals and weddings. Robust in flavour and high on sugar, these mithais are now undergoing a transformation of sorts, thanks to international influences. It’s not uncommon today to find Indian traditional desserts with a European spin in most upscale Indian restaurants,” says Vidushi Sharma Bahl.
Case in point is Indian Accent’s Dodha Burfi Treacle Tart, a rich Dodha fudge with Treacle, an ingredient rarely found in Indian homes is encased in a buttery tart shell and served warm with a creamy vanilla bean ice cream.
Vidushi also says, “This is where Indian gastronomy is taking a turn for the good, especially in the sweeter side of things. An amalgamation of age-old Indian flavours with French techniques has given birth to a new style of Patisserie where Gulab Jamun is now a Cheesecake base and Thandai is best served between Macaron shells.”
This new scenario in the food industry seems to be a win-win. It not only elevates our humble sweets to a more refined palate but also keeps their sugar levels in check.
To dabble in this new food trend, Vidushi Sharma Bahl has given some recipes to try out.
Spiced Apple Pie-Cake
Winter’s finally around the corner, welcome it with this caramelised and spicy Apple cake. It’s a move away from the traditional pie and yet is baked in a tart mould, Caramel and CInnamon waft through the air; prepare it right before you have guests and forget your diffusers for a while!
- 1 Apple Peeled, Cored and Sliced into rings
- 2 sticks of Cinnamon
- 50g Unsalted Butter softened
- 100g Brown Sugar
- 10ml Old Monk Rum
- 135g Flour
- 2g Baking Powder
- 3g Cinnamon Powder
- 100g Unsalted Butter Softened
- 1 Egg
- 5ml Vanilla
- 40g Yoghurt
- 10g Cream
- Butter a 9’ Tart mould.
- Cream 50g butter with the brown sugar until pale & fluffy.
- Add the Old Monk & spread the mixture into the tart pan.
- Place the apple rings & cinnamon sticks on top of the batter and press in.
- In a stand mixer, beat the butter & sugar till pale & fluffy.
- Add the vanilla & then the egg.
- Sift all the dry ingredients together.
- Add 1/3rd the dry ingredients into the batter followed by the yoghurt.
- Add another 1/3rd and then the cream.
- Finish with the rest of the dry ingredients.
- Spread this batter over the apples.
- Bake at 175 degrees for 25-30 minutes.
- Serve warm.
Chikki Ice Cream
For the Chikki:
- 100g Peanuts
- 4g Sesame Seeds
- 50g Sugar
- 40g sugar
- 5g Butter
- 200g Peanut Chikki
- 500g Whipped Cream
- 5ml Vanilla
- One Can Condensed Milk
- Pinch of Salt.
- Dried Rose petals for Garnish
- In a non-stick pan on medium heat, dry roast the Peanuts & Sesame and set aside.
- In a dry pan, melt the sugar and add the jaggery; bring up to heat until it reaches the crack. Consistency (Dark, hard caramel) Add the nuts & seeds. Pour onto a silpat mat & let cool.
- Break the Chikki into small shards & set aside.
- Whip the cream till stiff peaks form & add the vanilla & salt.
- Gently Fold the Condensed milk into the whipped cream & then the Chikki shards.
- Freeze for 6 hours or overnight.
- Garnish with dried rose and crushed Chikki.