Diwali special: Taj Coromandel in Chennai serves up fun twists on traditional mithai
Ever imagined a Tiramisu chum chum or a Chocolate Bhel. This Diwali, look out for a contemporary twist on traditional mithai. Here are five of our picks at La Patisserie in Taj Coromandel, Chennai, available on request.
Puff rice chocolate dredges cold tossed with spiced chocolate sauce, dehydrated berries, dried fruits and nuts. To add more crunchiness puffed grains, almond & walnut flakes, and sunflower seeds can also be included. This unique dessert at the end of a fun-filled evening is a simple recipe that can be made even at home.
Tiramisu Chum chum
Chum chum soaked in espresso and topped with mascarpone cream, served with mascarpone cream.Chum chum is essentially a Bengali sweet that is blended with the flavours of Tiramisu for coffee flavour lovers. For perfect flavours, the chum Chum is soaked overnight in the espresso. It is a best after-meal dessert for being a perfect amalgamation of the sweetness of sugar syrup and the bitterness of coffee espresso balanced with the mascarpone cream.
Baked Motichoor crumble pie
Pie made with the sweetened motichoor (fried Bengal gram granules ) filled with lachedar rabri and topped with saffron & pistachio. The dessert is served warm, after 15 minures of baking. Serve the dessert with homemade rose-flavoured kulfi to make this festive treat even more special. The motichoor is initially sweetened by soaking in saffron sugar syrup. The sauces in the crust can be varied based on personal preferences & seasonal fresh fruits. For lactose intolerance varieties like mango sauce, strawberry sauce, etc. are made too.
Cheese and sundried tomato Namakpara
Deep-fried traditional Diwali namkeen with sundried tomato and parmesan cheese, seasoned with sea salt. The refined flour is combined with sundried tomato and parmesan cheese to make a dough. These are then rolled and deep-fried to perfection to make the much-loved savoury. Namak para can also be served with evening snacks or cocktail munches. These can also be tweaked into a baked delicacy with cheese.
The traditional Diwali delicacy gujiya is made with a twist by replacing the traditional mawa filling with a paan halwa. The paan halwa is made with beetle leaf extract and enhanced with the addition of gulkhand. The traditional dry fruits are also added to add crunchiness to this delectable dessert, a hero of the traditional Diwali Sweets in India.
Priced at INR 1,200 onwards for half kg.