Create the perfect fusion dessert for everyone to enjoy at home.
Not many people know about the South Asian fusion desserts that have been popping up in eateries worldwide.
Typically, fusion cuisine combines worldwide dishes to create unique flavours that have never been tasted before.
Food fanatics have seen restaurants create dishes such as ramen burgers, pizza tacos and fruit sushi.
However, fusion desserts are gradually gaining popularity and seeping into the hearts of food lovers.
Whether it may be a wedding, birthday party or baby shower, you can always find a table of delicious South Asian desserts.
These desserts are taken to new heights by incorporating them with popular sweets found across Britain.
Here are the recipes to recreate these fusion desserts at home.
Gulab Jamun Cheesecake
Gulab jamun, (a dessert consisting of fried dough balls drenched in sugar syrup) is a dessert lover’s dream.
Once presented with a box from the local mithai shop, it’s hard to just take one.
Popular South Asian UK café chain, Chaiiwala, first offered this dessert as an exclusive ‘limited time only’ item back in 2018.
After thousands of positive reviews, the chain has kept this fusion dessert as part of their daily menu.
- 2 – 2 1/2 cups crushed digestive biscuits
- 1/2 cup melted butter
- 2 tbsp gelatine
- 1/2 cup hot water
- 400g cream cheese
- 340g double cream
- 1/3 cup icing sugar
- 1/2 tsp saffron strands soaked in 2 tbsp of milk
- 1/2 tsp cardamom powder
- 1 tsp rose water
- 1/4 tsp saffron strands
- 1 tbsp sliced pistachios
- Firstly, combine the crushed digestives with the melted butter.
- Press the biscuit mixture into the bottom of a 10-inch springform tin and freeze for 15 minutes.
- Whilst the biscuit base freezes, mix the gelatine with the hot water and set aside.
- Whisk the double cream until it forms stiff peaks. TIP: Chill the blades and bowl for 30 minutes before beating, it helps the cream form stiff peaks easier.
- To the cream, add the cream cheese, gelatine and sugar, and mix until combined. You may add the icing sugar if you prefer it sweeter.
- Add the saffron milk, cardamom and rose water and mix.
- Take out the biscuit base from the fridge and layer it with 1/3rd of the cream cheese mix.
- Layer the gulab jamuns and then add the remaining cream cheese mixture.
- Smoothen out the top of the cheesecake with a spoon.
- Sprinkle on the pistachios, cardamom powder and the saffron strands.
Recipe adapted from DELISH Potpourri.
Carrot Halwa Cake
Carrot halwa, also known as ‘gajar ka halwa’ is a slow-cooked dessert, made by simmering carrots in milk.
This dish is typically served at parties and weddings.
Incorporating the carrot halwa flavours into a cake and paired with a cup of masala chai, makes for the perfect afternoon snack or warm winter fix.
For the Cake:
- 200ml vegetable oil, plus extra for greasing
- 225g soft light brown sugar
- 4 large eggs
- 210g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 10 green cardamom pods
- 75g raisins
- 250g grated carrots
For the Brown Sugar Buttercream:
- 125g unsalted butter (at room temperature)
- 100g soft light brown sugar
- 150g golden icing sugar
- 150g full-fat cream cheese
- 20g chopped pistachios
- Preheat the oven to 170 degrees or gas mark 3 1/2.
- In a large bowl, whisk together the oil, light brown sugar and eggs.
- Add the flour, baking powder, bicarbonate of soda and crushed cardamoms – mix well.
- Stir in the raisins, grated carrot and chopped pistachios.
- Spoon the batter into a greased cake tin and bake for an hour (or until brown and an inserted skewer comes out clean).
- Leave to cool for 5 minutes in the tin, then transfer to a wire rack to cool.
- For the buttercream, beat the butter into light and creamy. Add the soft brown sugar and icing sugar until smooth.
- Add the cream cheese and mix.
- Spoon the buttercream onto the cake and sprinkle the pistachios on top.
Recipe adapted from Delicious Magazine.
Falooda Mousse Trifle
Falooda is a cold dessert made with rose syrup, vermicelli and basil seeds. It is typically served with vanilla ice-cream.
Layering the falooda with rose water and cardamom mousse turns this addictive dessert into a unique trifle.
The easy to follow recipe means anyone can make this dessert at home and impress their family and friends.
- 1 pack falooda
- 1/4 cup basil seeds
- 1 cup water
- 2 cups double cream
- 1/3 cup sugar
- 1/2 tsp cardamom powder
- 1 tbsp rose syrup
- Chopped almonds to garnish (optional)
- Whip the cream, cardamom powder, sugar and rose water together until soft peaks form.
- Once whipped, transfer to a piping bag and refrigerate for 1-2 hours.
- In a bowl, mix the basil seeds with the water.
- Cook the falooda according to package instructions.
- In mini trifle bowls, place the basil seeds at the bottom, then adding a layer of falooda and then pipe the mousse.
- Repeat until bowl is filled.
- Garnish with chopped almonds (optional).
Recipe adapted from Zheelicious.
Barfi is a dense, milk-based mithai that is loved by many. There are no limits to the flavours of barfi that can be made.
Adding beetroots to this dessert turns this guilty pleasure into a beneficial treat.
Beetroot improves digestive health, fights inflammation, improves athletic performance and lowers blood pressure.
- 4 tbsp clarified butter
- 1 cup shredded beetroots
- 1 cup milk
- 1/2 cup chopped dates
- 1/2 cup almond and cashew nut powder
- Condensed milk
- Rose petals and leaves (to garnish)
- In a pan, heat the clarified butter and add the shredded beetroots, milk, dates, almond and cashew powder and condensed milk. Mix well.
- Once the mixture reduces, transfer to a plate and form a thick slab.
- Sprinkle the almond powder on top.
- Freeze the barfi for an hour.
- Remove from freezer and cut into squares.
- Garnish with rose petals and leaves.
Recipe adapted from Living Foodz.
White Chocolate and Raspberry Kheer
Kheer is an Indian rice pudding made with rice, milk and sugar.
White chocolate and raspberry are an iconic British flavour used in cakes, mousses, brownies and countless other desserts.
Although it can be refrigerated for 14 days, this fusion dessert won’t last very long!
- 75g basmati rice
- 75g short-grain pudding rice
- 6L whole milk
- 1 tbsp sugar
- 5 cardamom pods
- 8 saffron strands
- 1 tsp vanilla extract
- 100g raspberries
- 1 tbsp flaked almonds
- 100g chopped white chocolate
- 100g shaved dark chocolate
- 1 tbsp chopped pistachios
- Wash the pudding rice and transfer to a saucepan.
- Add the milk, sugar, cardamom, saffron and vanilla. Bring it to a boil.
- Simmer the kheer on medium heat, stirring frequently. Stir more often when the mixture thickens.
- Once the consistency resembles porridge, beat the kheer with a wooden spoon until the grains are soft.
- Turn off the heat and stir in cream, nuts and white chocolate. Mix until the chocolate has melted.
- Serve hot or cold with raspberries and chocolate shavings.
Recipe adapted from Sanjana Feasts.
These are the top five British Asian fusion desserts which incorporate the vibrancy and rich flavours of the East and combine them with the popular tastes of the West.
Follow these step-by-step recipes and create the perfect fusion dessert for everyone to enjoy at home. Your tastebuds will surely thank you.