Give your festive sweet cravings a wholesome twist with these delicious Indian-inspired treats, made with simple ingredients and plenty of traditional flavour.
1. Rose Lassi Popsicles
Creamy, floral and refreshing, these rose lassi popsicles are a fun frozen twist on the classic lassi.
Prep time: 10 mins | Freeze time: 6–8 hours (or overnight)
Ingredients
- 2 cups full-fat yogurt (dahi)
- 4 tbsp rose syrup
- 2 tbsp sugar (adjust to taste)
- 1 tsp rose water
- 0.3 cups full-fat milk or cream
- 0.3 tsp cardamom powder (elaichi)
- 1 tbsp dried rose petals (for garnish)
- 2 tbsp pistachios, finely chopped
- 1 pinch saffron strands (optional)
Method
- Bloom the saffron: If using saffron strands, warm some full-fat milk or cream slightly and add the saffron strands. Let it steep for 5–10 minutes until the milk turns golden. This brings out maximum flavour and colour.
- Blend the lassi base: In a blender, combine full-fat yogurt, rose syrup, sugar, rose water, full-fat milk or cream (with bloomed saffron if using), and cardamom powder. Blend for 30–40 seconds until smooth, creamy, and well combined. Taste and adjust sweetness or rose syrup as needed.
- Prep the moulds: Sprinkle a few dried rose petals and some pistachios, finely chopped, into the bottom of each popsicle mould — these will appear as a pretty garnish on the top of the popsicle when unmoulded. Pour the rose lassi mixture into moulds, leaving about 1cm space at the top for expansion.
- Add sticks and freeze: Tap the moulds gently on the counter to remove air bubbles. Insert popsicle sticks. Cover with foil if your mould doesn’t have a lid — this prevents ice crystals from forming on top. Freeze for a minimum of 6–8 hours, preferably overnight.
- Unmould: To unmould, run the outside of the popsicle mould under warm (not hot) water for 10–15 seconds. Gently pull the stick and the popsicle should slide out cleanly. Do not yank — patience pays off!
- Serve: Serve immediately, garnished with extra dried rose petals and chopped pistachios. For a party, you can re-freeze unmoulded popsicles on a tray lined with parchment for up to 30 minutes before serving.
2. Mango Kulfi with Coconut Milk
Rich mango, creamy coconut milk and aromatic spices come together in this indulgent frozen treat.
Prep time: 15 mins | Freeze time: 6–8 hours or overnight
Ingredients
- 1.5 cups ripe mango pulp (fresh Alphonso or Kesar preferred)
- 1 cup full-fat coconut milk
- 0.5 cups condensed milk (sweetened)
- 0.3 cups heavy cream or malai
- 0.3 tsp cardamom powder
- 1 pinch saffron strands
- 2 tbsp warm milk (to bloom saffron)
- 3 tbsp pistachios, finely chopped
- 2 tbsp desiccated coconut, toasted (optional)
- 0.3 cups mango pieces, diced small (for topping)
Method
- Bloom the saffron: Add saffron strands to warm milk and let steep for 8–10 minutes until the milk turns a deep golden colour. This unlocks the full aroma and colour of the saffron.
- Blend the kulfi base: In a blender, combine ripe mango pulp, full-fat coconut milk, condensed milk, heavy cream or malai, cardamom powder, and the bloomed saffron milk. Blend for 45 seconds until completely smooth, thick, and creamy. Taste — adjust sweetness if needed. The mixture should taste slightly sweeter than you’d want to eat, as freezing dulls sweetness.
- Add mix-ins: Stir in half of the pistachios, finely chopped, and desiccated coconut, toasted (if using) into the blended mixture by hand. Reserve the rest for topping. This gives lovely little bites of crunch in every mouthful.
- Pour into moulds: Pour the kulfi mixture into kulfi moulds, small steel cups, or matka pots, filling about ¾ full to allow for slight expansion. Tap gently on the counter to remove air bubbles. Seal with lids or cover tightly with foil. Insert popsicle sticks through the foil.
- Freeze: Place moulds upright in the freezer. Freeze for a minimum of 6–8 hours, preferably overnight, until completely firm all the way through.
- Unmould: To unmould, run the mould under warm water for 15–20 seconds, rotating it. Place a plate over the opening, flip, and the kulfi should slide out in one clean piece. Alternatively, squeeze the sides of the mould gently.
- Serve: Serve immediately topped with mango pieces, diced small, remaining pistachios, finely chopped, and a sprinkle of desiccated coconut, toasted (optional). For a traditional touch, serve on a bed of thin vermicelli (falooda) with a drizzle of rose syrup.
3. Phirni with Almond Milk & Jaggery
A lighter take on classic phirni, this creamy dessert gets its sweetness from jaggery and richness from almond and coconut milk.
Prep time: 15 mins (+ 2 hrs soaking) | Cook time: 25–30 mins | Chill time: 2–3 hours
Ingredients
- 4 tbsp basmati rice
- 3 cups unsweetened almond milk
- 0.5 cups full-fat coconut milk (for richness)
- 4 tbsp jaggery powder (gud)
- 0.5 tsp cardamom powder (elaichi)
- 1 tsp rose water
- 1 pinch saffron strands
- 2 tbsp warm almond milk (to bloom saffron)
- 2 tbsp pistachios, finely slivered
- 2 tbsp almonds, finely slivered
- 1 tbsp dried rose petals (for garnish)
Method
- Soak the rice: Rinse short grain or basmati rice well and soak in water for 2 hours. Drain completely. This softens the rice and makes it easier to grind to the right coarse texture.
- Bloom the saffron: Add saffron strands to warm almond milk and let steep for 8–10 minutes until the milk turns a rich golden colour. Set aside.
- Coarsely grind the rice: Add the soaked, drained rice to a blender with some unsweetened almond milk. Pulse into a coarse, grainy paste — the texture of coarse semolina. Do not over-blend into a fine paste. This coarse grind is what gives phirni its distinctive texture.
- Heat the milk: Pour the remaining unsweetened almond milk and full-fat coconut milk into a wide, heavy-bottomed pan. Bring to a gentle simmer on medium heat, stirring occasionally to prevent sticking at the bottom.
- Cook the rice paste: Once the milk is simmering, add the ground rice paste in a slow, steady stream while stirring continuously. Keep stirring — do not stop — to prevent lumps. Cook on low-medium heat for 20–25 minutes, stirring frequently, until the mixture thickens noticeably and coats the back of a spoon.
- Add flavourings: Remove the pan from heat. Add cardamom powder, rose water, and the bloomed saffron milk. Stir well to combine. Now add jaggery powder gradually, stirring and tasting as you go — jaggery sweetness varies, so add to your preference. Always add jaggery off the heat to prevent curdling.
- Pour and set: Pour the warm phirni into small matka pots, earthen bowls, or serving glasses. Tap gently to level the surface. Let cool to room temperature for 20 minutes, then refrigerate for at least 2–3 hours until fully set and chilled.
- Garnish and serve: Just before serving, garnish generously with pistachios, finely slivered, almonds, finely slivered, and dried rose petals. Serve chilled straight from the matka for the most authentic experience.
4. Anjeer & Date Roll
Naturally sweet figs, dates and crunchy nuts come together in these no-bake, bite-sized festive treats.
Prep time: 20 mins | Chill time: 1–2 hours
Ingredients
- 200 gms dried figs (anjeer), roughly chopped
- 5.4 ounces Medjool dates, pitted
- 0.8 cups mixed nuts — cashews, almonds, pistachios
- 0.3 cups walnuts
- 0.5 cups desiccated coconut (for rolling)
- 0.5 tsp cardamom powder
- 1 tsp rose water
- 1 pinch saffron strands (optional)
- 1 tbsp warm milk (to bloom saffron)
- 1 tsp ghee (for greasing hands)
Method
- Bloom the saffron: If using saffron strands, add to warm milk or water and steep for 8–10 minutes until golden. Set aside.
- Dry roast the nuts: In a dry pan on low heat, lightly toast mixed nuts — cashews, almonds, pistachios and walnuts or pecans for 3–4 minutes until fragrant. Do not brown. Let cool completely, then pulse in a food processor 4–5 times to get a coarse, chunky mix — not powder. Set aside.
- Blend the fig-date base: Add dried figs, roughly chopped, and Medjool dates, pitted, to the food processor. Add cardamom powder, rose water, and bloomed saffron if using. Process for 30–40 seconds until the mixture comes together into a sticky, thick dough. It should hold its shape when pressed — if too wet, add some desiccated coconut and pulse again.
- Combine and mix: Transfer the fig-date mixture to a bowl. Add the coarsely chopped nuts and mix together firmly using your hands (rub hands lightly with ghee to prevent sticking) until the nuts are evenly distributed throughout the dough.
- Shape into a roll: Divide the mixture into 2 equal portions. Place each portion on a sheet of parchment paper or cling wrap. Using your palms, roll each into a smooth, tight log about 1.5–2 inches in diameter. The tighter you roll, the cleaner the slices will be. Wrap in cling wrap and refrigerate for 1–2 hours to firm up.
- Coat in coconut: Spread desiccated coconut on a flat plate. Unwrap the chilled logs and roll each firmly in the desiccated coconut, pressing gently so it sticks all around. For a festive touch, press edible silver leaf — chandi ka varq (optional, for garnish) gently onto the surface of the roll.
- Slice and serve: Using a sharp knife, slice the rolls into 1cm rounds. Arrange on a serving plate. Serve chilled or at room temperature. Store remaining rolls wrapped in the fridge.