Top 5 British Asian Fusion Desserts to Try

Indian desserts reach another level when combined with British flavours. Here are five British Asian fusion desserts to try.

Top 5 British Asian Fusion Desserts to Try f

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

Top 5 British Asian Fusion Desserts to Try - 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.

Ingredients

  • 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

Method

  1. In a bowl, combine the crushed digestives with the melted butter.
  2. Scoop the mixture into a 10-inch springform tin and evenly press down. Chill in the fridge for 15 minutes.
  3. Whilst the biscuit base chills, mix the gelatine with the hot water and set aside.
  4. 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).
  5. 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.
  6. Add the saffron milk, cardamom and rose water and mix.
  7. Take out the biscuit base from the fridge and layer it with a third of the cream cheese mix.
  8. Layer the gulab jamuns and then add the remaining cream cheese mixture.
  9. 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

Top 5 British Asian Fusion Desserts to Try - halwa

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.

Ingredients

  • 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

Method

  1. Preheat the oven to 170°C.
  2. 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.
  3. Stir in the raisins, grated carrot, and chopped pistachios.
  4. Evenly spoon the batter into a greased cake tin and bake for an hour, or until brown and an inserted skewer comes out clean.
  5. 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.
  6. 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.
  7. Spoon the buttercream onto the cake and sprinkle the pistachios on top.

This recipe was inspired by Delicious Magazine.

Falooda Mousse Trifle

Top 5 British Asian to Try - falooda

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.

Ingredients

  • 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)

Method

  1. 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.
  2. In a separate bowl, mix the basil seeds with the water and set aside.
  3. Meanwhile, make the falooda according to the packet instructions.
  4. 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.
  5. Garnish with chopped almonds and serve (refrigerate for 25 minutes if you like).

This recipe was adapted from Zheelicious.

Beetroot Barfi

Top 5 British Asian to Try - barfi

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.

Ingredients

  • 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)

Method

  1. 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.
  2. Once the mixture reduces, transfer to a plate and form a thick slab. Sprinkle the almond and cashew nut powder on top.
  3. 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.

White Chocolate & Raspberry Kheer

Top 5 British Asian to Try - kheer

Kheer is an Indian rice pudding, made with rice, milk and sugar.

White chocolate and raspberry are an iconic British flavour typically used in cakes, mousse, brownies and countless other desserts.

Although it can be refrigerated for 14 days once made, the delicious flavours of this fusion dessert won’t last very long!

Ingredients

  • 75g aged basmati rice
  • 75g short-grain pudding rice
  • 1.6 litres full-fat milk
  • 200ml double cream
  • 1 tbsp sugar
  • 5 Cardamom pods, seeds removed and crushed
  • 8-10 Saffron strands
  • 1 tbsp flaked almonds
  • 1 tbsp pistachios, chopped
  • 100g white chocolate, chopped

For the Topping

  • 100g fresh raspberries
  • Shaved white chocolate
  • Shaved dark chocolate

Method

  1. Mix the rice together in a bowl and rinse some of the starch.
  2. Place the rice into a large non-stick saucepan. Pour in the milk and add the sugar, cardamom, saffron and vanilla. Stir and bring to the boil.
  3. Simmer the kheer uncovered, stirring frequently. As it thickens, stir more often.
  4. Once reduced, beat with a wooden spoon until the grains are soft and tender.
  5. Switch off the heat and gently stir in the cream, nuts and white chocolate. Continue mixing until melted.
  6. Serve hot or cold and garnish with raspberries and chocolate shavings.

This recipe was inspired by Sanjana Feasts.

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.

Kasim is a Journalism student with a passion for entertainment writing, food, and photography. When he isn't reviewing the newest restaurant, he's at home cooking and baking. He goes by the motto 'Beyonce wasn't built in a day".