Celebration Desserts

Fusion Desserts: 5 Interesting Ways To Infuse Indian Sweets With Christmas Flavors

solar_calendar-linear Dec 4, 2023 12:00:00 PM

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Gulab jamun truffle, peda pie and more, decorate your Christmas dinner table with these interesting fusion desserts.

Fusion Desserts: 5 Interesting Ways To Infuse Indian Sweets With Christmas Flavors

Gulab jamun truffle, peda pie and more, decorate your Christmas dinner table with these interesting fusion desserts.

Observed on December 25 every year, Christmas is a grand festival that is celebrated all over the world. It is that time of the year when we decorate our houses, bring the Christmas tree and exchange gifts. This festival marks the birth anniversary of Jesus Christ, and it begins with an exuberant feast on Christmas Eve. This holiday festival also gives a reason to spend some quality time with our loved ones.

There are many delectable dishes on the Christmas dinner table, but desserts are always the showstopper. Be it cakes, pies, truffles or puddings, these sweet delicacies are in high demand. However, if you are looking to add an Indian touch to this festival, here are five interesting ways to infuse desi sweets with Christmas flavors.

Gulab Jamun Truffle


Gulab jamun is a juicy and deep-fried sweet treat that is loved by foodies in many parts of the world. Made with mawa and saffron as the main ingredients, it is perfect to create a fusion dessert for Christmas. Gulab jamun truffles are prepared by covering this mithai with chocolate.


  • ½ cup dark chocolate (chopped)
  • 6 gulab jamun
  • 1 tbsp slivered almonds and pistachios for garnishing


Melt the chocolate

  • Add chocolate to a microwave-safe bowl and microwave it for 30 seconds. Stir it and microwave again for another 30 seconds.
  • Repeat this process until the chocolate is completely melted.

To make the truffles

  • Dunk a gulab jamun in the melted chocolate using a fork and arrange it on a baking tray.
  • Top it with some slivered almonds and pistachios. Repeat the same process with other gulab jamuns.
  • Refrigerate for 10 minutes and enjoy.

Motichoor Rabri Parfait


This is a modern take on the classic motichoor laddoos. Commonly relished on Indian festivals, this mithai perfectly combines with rabri, another desi dessert and gives out a delectable taste. This parfait recipe is surely going to surprise your guests.


  • 6 motichoor laddoo
  • 1 L full cream milk
  • 1 tsp cardamom powder
  • 2 tbsp sugar
  • Almond and pistachio slivers for garnishing


  • Heat milk in a heavy bottom pan. When the milk comes first boil, reduce the heat and let it simmer till it is reduced to half.
  • Add cardamom and sugar and cook again till the milk has reduced to ¼th of the original quantity.
  • Remove it from heat and let rabdi cool completely. Crumble the laddoos and make a layer of motichoor in shot glasses.
  • Pour rabdi on top. Garnish with almonds and pistachios. Refrigerate for 6-8 hours and enjoy.

Peda Pie

Made with very few ingredients like condensed milk, sugar and cardamom peda is a soft and delectable dessert that is very popular in India. So, this Christmas combine the smooth flavors of peda with crispy texture of pie and relish with your family.


For the pastry:

  • 100 g all-purpose flour
  • 50 g powdered sugar
  • 1/4 tsp cardamom powder
  • 1 tsp ghee
  • A pinch of salt
  • Water for kneading

For the filling:

  • 1/2 teaspoon ghee
  • 200 ml milk
  • 3 tbsp condensed milk
  • 1 tsp coarsely crushed roasted nuts


  • In a mixing bowl, add all the ingredients of the pastry and mix well. Add water and knead a soft dough.
  • Place the dough in a greased bowl and cover with a damp cloth and let it rest for 30 minutes.
  • While the dough is resting, prepare pedas. Heat ghee and add milk. Once it is boiled add the condensed milk and cook until the mixture starts coming together and leaves the sides of the pan.
  • Switch off the heat and let the mixture cool. Then make small balls for the filling. Take small portions of the pastry dough, roll them like flat breads and using a cookie cutter cut them in desired shapes.
  • Fill the pastry dough with the peda and seal the edges. Preheat your oven to 180 degrees C. Line a baking tray with parchment paper.
  • Place the pies and brush the top with ghee. Bake them for 10 to 12 minutes. Let it cool completely and serve.

Rasmalai Cupcakes


Rasmalai is an iconic Indian sweet that you can find in every mithai-shop across the country. Prepared with curdled milk, saffron and cardamom, this juicy and creamy delight can become a perfect addition to your cupcake recipe for Christmas.


  • 1 box white cake mix


  • 8 ounces ricotta cheese
  • ¼ cup granulated sugar
  • 2 tbsp heavy whipping cream
  • ½ tsp ground cardamom


  • 8-ounce mascarpone cheese, cold
  • ½ cup unsalted butter, at room temperature
  • ¼ cup condensed milk
  • 3 drops Kewra essence
  • 2 ½ cups powdered sugar


  • Crushed pistachios
  • Edible dried rose petals


  • Prepare cupcakes with cake mix as per the box instructions. Let it cool completely and set aside.

Prepare filling

  • Combine all ingredients in a small bowl. Mix until thoroughly combined. Transfer it to a piping bag.
  • Gently insert the tip into the center of the cooled cupcakes, and squeeze in filling. Set it aside.

Prepare Frosting

  • In a mixing bowl, beat cheese, butter, condensed milk, and Kewra essence until smooth. Add sugar and mix on low speed until combined, then increase speed and beat until fluffy. Frost cupcakes as desired. Garnish with pistachios and rose petals. Serve.

Shrikhand Tart

Shrikhand is a yogurt-based Indian dessert that is infused with cardamom and saffron. When combined with the classic French dish tart, it brings out a super delicious flavor. To give this dish a festive look, you can sprinkle some almonds and pistachios before serving.


For the tart crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar

For the shrikhand filling:

  • 2 cups thick yogurt
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cardamom powder
  • A pinch of saffron strands soaked in 1 tablespoon warm milk
  • Chopped nuts for garnish


  • Preheat your oven to 350°F (180°C). b. In a mixing bowl, combine cracker crumbs, butter, and sugar. Mix until the crumbs are evenly coated.
  • Press the mixture into the tart pan, ensuring an even layer on the bottom and sides. Bake the crust for about 10 minutes and allow it to cool completely.
  • In a mixing bowl, combine thick yogurt, powdered sugar, cardamom powder, and the soaked saffron strands. Mix well until it forms a smooth and creamy consistency.
  • Once the crust has cooled place it on a serving plate. Spoon the prepared shrikhand filling into the tart crust, spreading it evenly and sprinkle chopped nuts over the top. Refrigerate the tart for at least 2-3 hours and enjoy.

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