Recipes: Lemongrass panna cotta kheer and more!

Mithai Mod: Rachel Goenka, chef and owner, The Sassy Spoon, Mumbai gives classic mithais a chic makeover with these dazzling innovations. Oohs and aahs guaranteed!

When I began creating this menu, I had to first consider which mithais would lend themselves to contemporary desserts. One of the biggest challenges was how to make the hero of the dish, the mithai, stand out without masking the other ingredients. The mithais are also saccharine sweet, so attaining balance is key in all of these creations.

I have used delicate ingredients in each of these desserts. Lemongrass, for instance, has a subtle flavour that marries beautifully with the cardamom in the kheer. The ras malai already has notes of pistachio and saffron so I decided to keep the flavour profiles within the same family. With the motichoor laddoo mousse I had to balance the sweetness of the laddoo with a salty biscuit base. For the red velvet sponge, I used shrikhand as a substitute for cream cheese.

I hope these desserts inspire you to experiment with our versatile Indian sweets.

Lemongrass panna cotta kheer

Serves 6 
Preparation time: 55 minutes + refrigeration

This light lemongrass panna cotta with a centre of homemade sevvaiyan kheer is just what I recommend to impress your dinner guests this festive season.

Ingredients

for the kheer

Ghee 1 tbsp
Pistachios 1 tbsp
Cashewnuts 1 tbsp
Cloves 2
Cardamoms 3
Rice vermicelli (sevaiyyan) 50g,
Roasted
Milk 250ml
Sugar 1 tbsp
Condensed milk 1 1/2 tbsp

for the Panna cotta

Lemongrass 2 stalks, chopped
Milk 1 1/2 cup
Cream 1/2 cup
Sugar 6 tbsp
Gelatin 1 tsp, soaked in 3-4 tbsp warm
Water

Method

• To make the kheer, heat the ghee and saute the pistachios and cashewnuts until golden brown.
• Add the cloves and cardamoms and saute further.
• Mix in the roasted vermicelli and stir.
• Add the milk and heat till the vermicelli is cooked.
• Add the sugar and condensed milk and keep aside.
• To make the panna cotta, lightly hit the lemongrass with the back of a spoon.
• Add it to the milk, heat and reduce for 5 minutes on a low flame.
• Cover and refrigerate overnight.
• Heat the cream and sugar together, then strain the fl avoured milk into the cream.
• Heat till the sugar melts, then add the soaked gelatin.
• Pour 1/2 cup of the panna cotta liquid into a martini glass and refrigerate for an hour.
• Layer the kheer on top of the panna cotta.
• Pour 3/4 cup of the panna cotta liquid over the kheer and let it set for 1 hour in the refrigerator before serving.

Per serving: 218.33 kcals, protein 5.09g, carbs 31.01g, fat 8.56g, sat fat 4.98g, fibre 0.57g, salt 67.17g

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Imarti with coconut ice cream

Serves 6
Preparation time: 30 minutes + overnight freezing

Homemade coconut ice cream with imarti topped with toasted sesame seeds is my Indian spin on the Asian sticky honey noodles. To save time, use
store-bought ice cream.

Ingredients

Coconut milk 250ml (try Dabur Hommade available at gourmet stores)
Cream 250ml
Egg yolks 4
Sugar 125g
Imarti 6 (available at your local sweet shop)
Black and white sesame seeds 1 tsp, toasted

Method

• Heat the coconut milk and cream together and keep aside. Make a sabayon (similar to zabaglione, a light mousse-like Italian dessert) by whisking the egg yolks and the sugar over a double boiler until light and foamy.
• Add the cream mixture to the sabayon, combine well and strain.
• Freeze the mixture overnight and churn in an ice cream machine.
• Place a scoop of ice cream over each imarti and garnish with toasted sesame seeds.

Per serving: 770.83 kcals, protein, 7.83g, carbs 103.57g, fat 35.97g, sat fat, 25.04g, fibre 0.89g, salt 0.1g