These delightful recipes celebrate a fusion of traditional and modern flavors, offering something special for every palate. From savory Arbi Ke Kebab, a unique vegetarian kebab made with colocasia root and spices, to decadent sweet treats like Rose Rasgulla and Biscafe Mocha Kobari Mithai, each dish combines rich ingredients with inventive techniques. Whether it’s a fragrant paneer dessert infused with rose syrup or a fusion twist on classic peda using biscuits, these recipes bring together comforting Indian flavors with a contemporary flair, perfect for those seeking both nostalgic and innovative culinary experiences.
Arbi Ke Kebab recipe by Anand Rawat, Corporate Executive Chef, Noormahal Palace, Karnal
Ingredients:
• 350 grams Colocasia root (Arbi), boiled and mashed
• Coriander Leaves (Dhaniya)
• 1/4 cup Almond Powder
• 1-2 Green Chilli
• 1 inch Ginger
• 1 tablespoon Whole Black Peppercorns
• 1 teaspoon Cumin Powder (Jeera)
• 1/4 teaspoon Cinnamon Powder (Dalchini)
• 2 tablespoons Kuttu Atta (Buckwheat Flour)
• Sendha Namak (Rock Salt), to taste
• Ghee, for cooking
Cooking Instructions:
1. To begin making the Arbi ke Kebab Recipe, make sure you have all the ingredients handy.
2. We will be processing the ingredients for the kebab step by step. It’s ideal when you use a Food Processor, as it speeds up the process of making the kebabs.
3. To begin, add the coriander leaves, almonds, green chilli, ginger into the food processor and blend until you get a coarse mixture.
4. Transfer the mixture into a large mixing bowl. Add the cooked and mashed Arbi and the remaining ingredients except the ghee. Combine all the ingredients well. Check the salt and spice levels as per your taste.
5. The next step is the shape the Arbi Kebabs. Since the Arbi is a very starchy vegetable, it will tend to stick to your fingers when you shape. To prevent this, have a small bowl with a tablespoon of oil. Grease your palms and fingers with the oil and shape the kebab dough into circular discs.
6. Once you shape them, roll them over samnak atta and arrange them on a platter so you can cook them.
7. To cook the Arbi Ke Kebabs, preheat a pan on medium-high heat and grease the pan well. Place the shaped kebas, drizzle ghee over them and pan fry them until crisp and brown on both sides.
8. Proceed the same way with the remaining Arbi Kebabs and serve them immediately along with Dhaniya Chutney.
Britannia Paneer Rose Sandesh Recipe
A fragrant and creamy dessert, Britannia Paneer Rose Sandesh combines the freshness of Paneer with the rich, floral flavor of rose syrup. To make Rose Paneer Sandesh, mash Britannia paneer in a bowl until smooth. Heat a pan, add the paneer, and cook on low heat for 3–4 minutes until the moisture evaporates. Stir in rose syrup and cook for 8–10 minutes until it thickens. Add khoya and mix until melted and well combined. Grease an aluminium tray with ghee, arrange almond and pistachio slices on the bottom, and pour the paneer mixture over them. Press the mixture evenly, let it cool, then cut into squares and serve.
Britannia Good Day Rasmalai
This fusion of the traditional rasmalai and Britannia Good Day Cashew Cookies is a true crowd-pleaser. Indulge in a perfect desi treat by chopping 1 cup of white chocolate and mixing it with ⅓ cup kesar-infused milk. After a quick 30-second microwave spin, stir and refrigerate the mixture for 2 hours. Once chilled, whisk it into a smooth blend and load it into a piping cone. Grab some Good Day Cashew Cookies and pipe the rasmalai mixture onto one, sprinkle some nuts, and gently sandwich it with another cookie. Finish with more nuts on top, and your irresistible desi delight is ready to enjoy!
Rose Rasgulla recipe by Anand Rawat, Corporate Executive Chef, Noormahal Palace, Karnal
Ingredients:
• Full Fat Milk
• Sugar
• White Vinegar
• Rose Water
• Rose/Pink food color
Instructions: (The recipe of Rose Rasgulla is divided into two parts)
Making Chenna from milk
• Start by taking a heavy bottom pan and adding of milk in it. Keep stirring the milk and switch off after the boil, subsequently let the milk cool down.
• Curdle the milk with vinegar and keep stirring. Add ice to the milk once milk curdles, this process helps in cooling down milk and curdled milk will stick together to form big chunks, something like mini ice-bergs on milk.
• Extract away all the water aka whey from curdled milk. You may use this whey in cooking other things as it has high protein content.
• Now we need to wash this curdled milk under water to remove any sourness from vinegar, and we need to make sure that all the water is extracted away from chenna. Put the chenna in a muslin cloth and extract the water by squeezing, subsequently, hang the cloth with chenna in it, for all the water to drip away.
• Chenna should be little granular and dry in appearance for rose rasgulla.
Recipe for making and cooking chenna balls
• Add 2-3 drops of food colour to the paneer and knead it with the help of your palm for 10-12 minutes and make a soft and smooth dough of it.
• Now take one tablespoon of chenna mixture and knead again and make a round ball of it, and do the same with rest of chenna mixture.
• Put 2 cups of sugar with 5 cups of water in a pressure cooker on gas for a boil and now add remaining food colour and mix. Once it begins to boil, add these balls to it and put the lid on. When the pressure cooker whistles once, reduce the flame, and keep the cooked-on sim for roughly 15 minutes.
• Now open the cooker after its pressure is released, the balls should have doubled in size.
• Take out all the balls gradually and give the balls a little squeeze to extract the excess sugar syrup, subsequently keep the balls in cold water for 30 mins. Doing so, stops the balls from overcooking.
• Continue cooking the left-over sugar syrup for 10 more minutes and then let it cool down. Once the syrup is cooled, add rose water and gently put the balls again in it taking out balls from water.
• Keep rasgullas in fridge and serve them chilled.
Britannia Biscafe Mocha Kobari Mithai
For those who love coffee and coconut, this mithai is an irresistible combination of both. With Britannia Biscafe crackers adding a subtle mocha flavor to the traditional kobari mithai, this dessert is a perfect blend of modern and traditional flavors. Start by grinding your Britannia Biscafe Crackers into a coarse powder. In a pan, cook the grated coconut on low heat, then add ½ cup powdered sugar and 3 tbsp milk. Stir in the Biscafe Crackers powder until the mixture comes together. Transfer it to a square cake pan and let it cool. Chop your dark chocolate slab into uniform squares, melt it with butter in the microwave for 30 seconds, and pour the chocolate sauce over the mithai layer. Refrigerate for 30 minutes, then cut into bite-sized pieces once it sets.
Good Day Chunkies – Easy Chocolate Peda Recipe
This recipe reimagines the traditional peda by using Good Day Chunkies, condensed milk, and cocoa powder. Crush 15 Good Day Chunkies biscuits into a mixing bowl, using your hands to ensure the crumbs remain chunky and not too fine. Add ½ cup of milk powder and 100 grams of condensed milk to the biscuit chunks, followed by 1 tablespoon of unsweetened cocoa powder. Pour in 2 tablespoons of melted butter and mix everything thoroughly. Once the mixture is well-combined, take some ghee onto your palms and start shaping the pedas. Roll the mixture in your hands, pressing slightly to create a small dent in the center of each peda. Garnish the pedas with pistachios, and your delicious Good Day Chunkies peda is ready to serve!
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