This dish is typically served at parties and weddings.
Fusion desserts offer a variety of flavours unlike any other. That is the same with fusion cuisine as it 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, not many know about British Asian fusion desserts that have been popping up in eateries worldwide.
Whether it be at 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 five British Asian fusion dessert recipes to recreate 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.
Adding the gulab jamuns to a lightly spiced and fragrant cheesecake creates a dish that is sure to please your tastebuds.
Popular South Asian 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 the dessert as part of their daily menu.
- 2 – 2½ cups crushed digestive biscuits
- ½ cup melted butter
- 2 tbsp gelatine
- ½ cup hot water
- 400g cream cheese
- 340g double cream
- 1/3 cup icing sugar
- ½ tsp saffron strands soaked in 2 tbsp of milk
- ½ tsp cardamom powder
- 1 tsp rose water
- ¼ tsp saffron strands
- 1 tbsp pistachios, sliced
- In a bowl, combine the crushed digestives with the melted butter.
- Scoop the mixture into a 10-inch springform tin and evenly press down. Chill in the fridge for 15 minutes.
- Whilst the biscuit base chills, mix the gelatine with the hot water and set aside.
- Whisk the double cream until it forms stiff peaks. (Chill the blades and bowl for 30 minutes before beating, it helps the cream form stiff peaks easier).
- Add the cream cheese, gelatine and sugar to the whipped cream. Mix until well 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 a third of the cream cheese mix.
- Layer the gulab jamuns and then add the remaining cream cheese mixture.
- Use a spoon to smooth out the top of the cheesecake, then garnish with pistachios, cardamom powder and saffron strands.
This recipe was 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.
- 200ml vegetable oil, plus extra for greasing
- 225g soft light brown sugar
- 4 Eggs
- 210g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 10 Green cardamom pods
- 75g raisins
- 250g carrots, grated
For the 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°C.
- In a large bowl, whisk together the oil, light brown sugar, and eggs. Add the flour, baking powder, bicarbonate of soda and crushed cardamom and mix well.
- Stir in the raisins, grated carrot, and chopped pistachios.
- Evenly spoon the batter into a greased cake tin and bake for an hour, or until brown and an inserted skewer comes out clean.
- Leave it to cool for five minutes in the tin, then remove the cake from the tin and transfer to a wire rack to cool completely.
- For the buttercream, beat the butter until light and creamy. Add the soft brown sugar and icing sugar and mix until smooth. Add the cream cheese and mix.
- Spoon the buttercream onto the cake and sprinkle the pistachios on top.
This recipe was inspired by Delicious Magazine.
Falooda Mousse Trifle
Falooda is a cold dessert drink which is made with rose syrup, vermicelli, and basil seeds. It is typically served with vanilla ice-cream.
Layering the falooda with rose syrup and cardamom mousse turns this appetising dessert into a unique trifle.
The easy to follow recipe means anyone can make this fusion dessert at home and impress their family and friends.
- 1 pack falooda
- ¼ cup basil seeds
- 1 cup water
- 2 cups double cream
- 1/3 cup sugar
- ½ tsp cardamom powder
- 1 tbsp rose syrup
- Chopped almonds to garnish (optional)
- Whip the cream, cardamom powder, sugar and rose syrup together until soft peaks form. Once whipped, transfer to a piping bag and refrigerate for 1-2 hours.
- In a separate bowl, mix the basil seeds with the water and set aside.
- Meanwhile, make the falooda according to the packet instructions.
- In mini trifle bowls, place the basil seeds at the bottom, then add a layer of falooda, and then pipe the mousse. Repeat until the bowls are filled.
- Garnish with chopped almonds and serve (refrigerate for 25 minutes if you like).
This recipe was 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 delicious, but healthy treat.
Beetroots improve digestive health, fights inflammation, improves athletic performance, and lowers blood pressure.
- 4 tbsp ghee
- 1 cup beetroot, shredded
- 1 cup milk
- ½ cup dates, chopped
- ½ cup almond and cashew nut powder
- 1 cup condensed milk
- Rose petals and leaves (to garnish)
- In a pan, heat the ghee and add the shredded beetroot, milk, dates, almond and cashew powder. Mix well then add the condensed milk. Mix well.
- Once the mixture reduces, transfer to a plate and form a thick slab. Sprinkle the almond and cashew nut powder on top.
- Place the barfi in the freezer for one hour. Once done, remove from freezer and cut into squares. Garnish with rose petals.
This recipe was adapted from Living Foodz.
Kheer is an Indian rice pudding, made with rice, milk and sugar.
The addition of strawberries give this Indian dessert a very British twist and make it perfect for those looking for a refreshing treat.
Strawberries are a staple fruit well-known for British desserts such as ‘Strawberries and Cream’.
Although this kheer dish can be refrigerated for 14 days once made, the delicious flavours of this fusion dessert won’t last very long!
- 3 cups milk
- 1/3 cup flattened rice
- 10 Almonds, chopped
- 10 Pistachios, chopped
- ¼ cup condensed milk
- A pinch of cardamom powder
- 2 cups strawberries, chopped
- 1 tsp sugar
- 2 tbsp rose syrup
- In a pan, add the milk and bring to the boil. Once it starts to boil, add the flattened rice and chopped nuts. Mix well then reduce the flame to low.
- Add the condensed milk and cardamom powder. Mix well and continue to simmer until the rice is cooked, stirring frequently.
- When a layer of milk forms on top, remove and place into the milk then turn off the heat and leave to cool.
- In another pan, add a cup and three-quarters of the strawberries and cook on medium heat. Add a teaspoon of sugar if you like.
- When liquid begins to come out of the strawberries, add the rose syrup and mix. Cook until soft but not mushy. Turn off the heat and leave to cool.
- Once both the milk and strawberries reach room temperature, combine. Once fully mixed, refrigerate until cold.
- Garnish with chopped nuts and the remaining chopped strawberries then serve cold.
This recipe was inspired by Revi’s Foodography.
These fusion desserts combine Indian sweets with popular British flavours.
Some are a classic combination while others are more experimental. But one thing is for sure, they will taste delicious.