Sugary Delights this Diwali

The Asian Age.  | Pratyusha Chatterjee

Life, Food

Diwali is almost upon us and the preparations are underway.

— Recipes by Dinesh Mhatre, Executive Chef, Hilton

Diwali ushers light, laughter and love into our otherwise nine-to-five monochrome lives. And the endless flow of sweet dishes all around makes the happiness double. However, the tradition of catching up with our friends and family is now long-gone as most of our close ones choose to preside not only in various parts of our country, but in different corners of the world. Not only do we miss them but also miss their signature dishes. And as a result, we keep on asking for their signature dishes’ recipes all the time.

If you are yet to figure out the culinary talent within you, but don't want to miss out the opportunity to be missed like this because of your culinary legacy (or the lack of it, thereof), do not get worked up as it is never too late and you can start with the unique recipes that taste yumm, but are not too complicated when it comes to the process of preparation.

And, when you master them, you can go on to play with the ingredients to add your personal touch to the dishes. But, in order to master a dish you need to go through a long process of trial and error. To help you out, here are some easy-breezy recipes trending year to make your friends and family go crazy. You can thank us later!



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  • White chocolate     400gms
  • Dairy cream    200gms
  • Whipped cream    150gms
  • Milk [Thandai]    300ml
  • Agar-agar     30gms
  • Saffron few strands


  • In a bowl, take white chocolate, dairy cream, thandai, and saffron. Heat it up to 85°C
  • Add whipped cream, mix well
  • Add soaked agar-agar
  • Keep in the chiller to set for two hours
  • Chilled dessert is ready to be served

Boondi Cheese-Cake


  • Sweet boondi     200gm
  • Dairy cream    200gm
  • Mascarpone cheese 150gm
  • Agar-agar     30gm
  • Saffron few strands


  • In bowl take sugar, dairy cream, saffron. Boil it and keep it for cooling
  • Add mascarpone cheese, sweet boondi and agar-agar. Mix it well
  • Keep it in chiller to set for two hours
  • Suggested serving-garnish with sweet boondi along with a few strands of saffron



  • Rice                 150gms
  • Sugar                150gms
  • Saffron            few strands
  • Blueberry             150gms
  • Milk                1ltr
  • Pistachio            50gms


  • Clean, wash and soak the rice for three hours. Then make a thick paste, and keep it aside
  • Soak the saffron in warm water
  • In a thick deep pan, pour the milk and boil for 10 minutes
  • Add saffron and rice paste and stir it until one string consistency. Add sugar and give one boil
  • Remove from the flame and allow to cool it
  • After the cooling, add half cut blue berries. Mix well and store it in the refrigerator
  • Serve it cold after garnishing with pistachio and blueberries