Add a little sweetness to your celebrations with these delightful mithai recipes. Discover traditional Indian favourites and bring the flavours of festive indulgence into your kitchen.
GULAB JAMUN CHEESECAKE
Cheesecake with Gulab Jamun Filling
This dessert bridges tradition and modern patisserie, making it ideal for festive celebrations, dinner parties and special occasions when you want to serve something both familiar and surprising.
Prep time: 35 min (plus chilling time) | Cooking time: 50-60 min | Serves: 8-10
INGREDIENTS
For the Base
200 g digestive biscuits
100 g unsalted butter (melted)
15 g chopped pistachios, for garnish
A few dried rose petals, for garnish
Saffron, a few strands, for garnish
For the Cheesecake Filling
400 g cream cheese, room temperature
150 g Greek yoghurt/hung curd
120 g caster sugar
200 ml fresh cream
20 g cornflour
5 ml rose water
2 g green cardamom powder
10–12 saffron strands, soaked in
1 tbsp warm milk
10–12 pieces of small gulab jamuns or 6 large gulab jamuns (store bought or homemade, drained from syrup)
METHOD
1. To prepare the base, crush the biscuits into fine crumbs with a rolling pin. Place this in a mixing bowl and add the melted butter and mix – the biscuit mix should be sandy in texture.
2. Press the biscuit mix evenly into the bottom of a 20 cm springform pan. Chill in the fridge for 20 minutes to set.
3. To prepare the cheesecake filling, whisk together the cream cheese, Greek yoghurt or hung curd and caster sugar in a large bowl until smooth. Fold in the fresh cream, cornflour, rose water, cardamom powder and the saffron milk. Mix until well combined, but do not over-beat.
4. To assemble the cheesecake, pour half of the cheesecake filling over the biscuit base. Place the gulab jamuns (cut in half if using large ones), evenly across the filling. Pour the remaining filling over and smooth the top.
5. Preheat the oven to 160°C. Wrap the base of the pan with foil and place it in a larger tray. Pour hot water into the tray until it reaches halfway up the sides of the pan. Bake for 55–60 minutes, until the edges are set but the centre remains slightly wobbly.
6. Turn off the oven, leave the cheesecake inside with the door slightly open for 30 minutes. Remove and cool completely at room temperature. Refrigerate for at least 6 hours or overnight. Top with the chopped pistachios, rose petals and a few saffron strands. Slice and serve chilled.
ZAFRANI SEMOLINA HALWA
Saffron-Infused Semolina Pudding
This is a celebration dessert traditionally prepared in community kitchens and for feasts. It is best enjoyed warm, when its aroma, richness and golden glow are at their most irresistible.
Prep time: 20 min | Cooking time: 45–50 min | Serves: 8–10
INGREDIENTS
1 kg sugar
3 L water
Saffron, a few strands
1 L ghee
1 kg semolina
200 g cashew nuts
200 g almonds
150 g pistachios
METHOD
1. In a large pan, combine the sugar and water. Heat on low flame for 6–8 minutes, until the sugar dissolves completely. Bring to a boil, add the saffron strands and simmer for 2–3 minutes. Keep the syrup warm on low heat.
2. In a heavy-bottom pan over medium heat, heat the ghee. Once the ghee is hot, add the semolina and roast on medium-low heat for 18–22 minutes, or until it turns golden brown and aromatic.
3. Roughly chop the cashew nuts, almonds and pistachios, and add to the semolina mix. Roast for 2 minutes.
4. Then, carefully pour half the warm sugar syrup into the roasted semolina while stirring continuously. Be careful with this, as it will splutter. Cook for 5–6 minutes on medium heat, allowing the semolina to absorb the liquid.
5. Add the remaining syrup and cook on medium-high heat for 6–8 minutes, stirring continuously, until the semolina fully absorbs the syrup and thickens to a soft, glossy mass.
6. Switch off the heat, cover with a lid, and allow it to rest for 15 minutes.
7. Remove the cover and stir again until the halwa reaches a soft, cohesive consistency. Serve warm, garnished with extra nuts, if desired.
PISTACHIO & COCONUT SQUARES
No-Bake Pistachios & Coconut Treats
These elegant confections bring together the richness of pistachios and coconut. Bound with a light sugar-and-glucose syrup, each layer sets into a soft, chewy slab that is both structured and tender.
Prep time: 15 min | Cooking time: 10-12 min | Makes: 16-18 pcs
INGREDIENTS
150 ml glucose syrup, (divided)
100 g sugar (divided)
30 ml water (divided)
250 g pistachios
90 g shredded coconut
METHOD
1. To prepare the pistachio layer, in a pot over medium heat, combine 75 ml glucose syrup, 50 g sugar and 15 ml water. Simmer for 2–3 minutes until the sugar dissolves and the mixture slightly thickens.
2. Meanwhile, grease a 8 x 8 inch square dish with a height of about 1.5–2 inches with a little oil or ghee. Set aside.
3. Add the pistachios and stir for 1–2 minutes, or just until evenly coated. Take off the heat and immediately transfer the coated pistachios into the greased tin. Press them flat into an even layer.
4. To prepare the coconut layer, in the same pot over medium heat, cook the remaining 75 ml glucose syrup, 50 g sugar and 15 ml water. Simmer for 2–3 minutes until the sugar dissolves and the mixture slightly thickens.
5. Once the mixture is ready, add the shredded coconut and mix well to coat. Turn off the heat.
6. Transfer the coconut mixture into the tin and spread it evenly over the pistachio layer, pressing it down gently.
7. Allow the layers to cool completely. Once set, remove from the container and with the pistachio side on top, cut into squares.
