The Innovative Re-Constructed Sweets

A playful mix of sweets, snacks, and savoury creations.

- Roma Ghosh

RASGOLLA IN A CURRY

INGREDIENTS

4-5 medium-sized rasgollas

For the Curry

1 cup curd

1 tsp flour (maida)

1/4 tsp fennel powder

1/4 tsp ginger powder

Salt to taste

1/4 tsp red chili powder (or more to taste)

1 tsp ginger garlic paste

Basil or mint leaves (for garnish)

METHOD

Blend curd, maida, and all the spices in a mixing bowl until well combined.

Heat a pan and pour the mixture into it. Stir for 30 seconds, then add 2 cups of water while stirring constantly.

Bring to a simmer and allow the gravy to thicken. Adjust salt and red chili powder as needed. Once thickened to your desired consistency, remove from heat and transfer to a serving dish.

Add the rasgollas and garnish with basil leaves. Serve immediately with steamed rice. Avoid reheating the gravy.

TAVA MITHAI CHAAT

INGREDIENTS

2 cups leftover mithai (barfi, moti choor ladoo, chum chum, rasgollas, etc.)

50 gms grated paneer (cottage cheese)

100 gms mixed dried fruits

2 tbsp ghee

2 pinches spiced salt (or ordinary salt)

Bhujia (for garnishing)

METHOD

Crumble the leftover mithai into small pieces. Heat a thick-bottomed tava and add ghee. Once slightly heated, mix in the grated paneer and salt. Stir for 2-3 minutes until lightly browned.

Add the mithai and dried fruits, stirring continuously to blend the ingredients well.

Cook until the mixture is slightly browned and dry, releasing a fine aroma. Serve garnished with bhujia at room temperature or slightly warm.