Make your Holi celebrations sweeter with a variety of desserts to please everyone. From traditional to modern, there’s something for all tastes. Enjoy creamy classics like gulab jamun or opt for lighter fruit-based options such as fruit chaat. Whether you prefer old favorites or new twists, these desserts will add extra happiness to your festivities, creating sweet memories with loved ones. So, indulge in the joy of sweet treats and cherish the moments shared with family and friends during this colorful festival of Holi. Gagan Anand, Founder, Scuzo Ice ‘O’ Magic, India’s First Live Popsicle & Dessert Café shares Holi dessert recipes:
THANDAI GELATO
Ingredients:
2 cups almond/soy milk
1 cup coconut cream
1/2 cup jaggery (adjust to taste)
1/4 cup thandai powder (readily available or homemade)
1/4 cup chopped nuts (almonds, pistachios, cashews)
1/4 teaspoon cardamom powder
A pinch of saffron strands (optional)
1 teaspoon rose water (optional)
1/4 teaspoon ground black pepper (optional)
Method:
Prepare Thandai Powder
Grind together 1/4 cup almonds, 1/4 cup cashews, 2 tablespoons poppy seeds, 1 tablespoon fennel seeds, 1 tablespoon melon seeds, 1 tablespoon dried rose petals, 1 tablespoon cardamom seeds, and 1 tablespoon whole black peppercorns into a fine powder. This is your thandai powder.
Final Preparation:
● In a heavy-bottomed saucepan, combine the milk and coconut cream.
● Add thandai powder, jaggery, cardamom powder, and saffron strands.
● Heat the mixture over medium heat until it starts to simmer, stirring occasionally to dissolve the jaggery and blend the flavors.
● Once it simmers, reduce the heat to low and let it simmer gently for another 5-7 minutes.
● Remove the saucepan from heat and let the mixture cool to room temperature.
● Once cooled, cover the saucepan and place it in the refrigerator to chill completely, preferably for 4-6 hours or overnight.
● Once chilled, strain the mixture through a fine-mesh sieve to remove any coarse particles.
● Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a gelato-like consistency.
● Add Nuts and Flavorings:
● During the last few minutes of churning, add chopped nuts (almonds, pistachios, cashews) and rose water if using.
RABDI GELATO
Ingredients:
1 liter almond milk
1/2 cup jaggery (adjust to taste)
1/4 teaspoon cardamom powder
A pinch of saffron strands
1/4 cup chopped nuts (almonds, pistachios)
1 cup coconut cream
1/2 teaspoon vanilla extract (optional)
Method
Prepare Rabdi:
● In a heavy-bottomed pan, pour the milk and bring it to a boil over medium heat.
● Once the milk starts boiling, reduce the heat to low and let it simmer.
● Stir the milk occasionally and allow it to reduce to about one-third of its original volume. This process can take around 1-1.5 hours.
● Add jaggery, cardamom powder, saffron strands, and chopped nuts to the reduced milk.Let it simmer for another 5-10 minutes.
● Remove the pan from heat and let the Rabdi cool completely.
Prepare Gelato Base:
● In a separate bowl, whip the cream until soft peaks form. If using vanilla extract, you can add it to the cream while whipping.
● Once the Rabdi has cooled, gently fold it into the whipped cream until well combined. Be careful not to overmix to maintain the creamy texture.
● Transfer the Rabdi gelato mixture into a freezer-safe container.
● Cover the container with a lid or plastic wrap, ensuring it touches the surface of the gelato to prevent ice crystals from forming.
● Place the container in the freezer and let it chill for about 4-6 hours or until firm.
● Once the Rabdi gelato is firm
● Garnish with additional chopped nuts or a sprinkle of saffron strands if desired.
BHANG GELATO
Ingredients:
1 liter whole milk
1/2 cup coconut cream
1/2 cup jaggery (adjust to taste)
1/4 cup cannabis leaves (dried or fresh) or cannabis-infused milk (use legal and regulated products)
1 teaspoon cardamom powder
1/4 cup chopped nuts (pistachios, almonds, cashews)
1/2 teaspoon vanilla extract (optional)
Method
Prepare Bhang Infusion:
● If you’re using cannabis leaves, finely chop them and simmer them in the milk over low heat for about 30 minutes to infuse the milk with their flavour. Alternatively, you can use cannabis-infused milk.
● Once infused, strain the milk to remove the cannabis leaves and let it cool to room temperature.
● In a mixing bowl, combine the infused milk, coconut cream, jaggery, cardamom powder, and vanilla extract (if using). Stir well until the jaggery is dissolved.
● Add chopped nuts to the mixture and mix until evenly distributed.
● Transfer the gelato mixture into a freezer-safe container.
● Cover the container with a lid or plastic wrap, ensuring it touches the surface of the gelato to prevent ice crystals from forming.
● Place the container in the freezer and let it chill for about 4-6 hours or until firm.
● Once the Bhang gelato is firm, scoop it into bowl.
● Garnish with additional chopped nuts if desired.
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