Chef-Approved Dessert Recipes© Novotel Juhu Beach Mumbai

Try These Chef-Approved Dessert Recipes With An Indian Twist

Get ready to elevate your dessert game with these mouthwatering recipes from Chef Rajesh Paramashivan! Whether you’re planning a get-together with friends or looking to surprise your valentine with a unique treat, these Indo-fusion desserts are the perfect way to leave a lasting impression. The rich and diverse flavours, combined with a touch of innovation, make these recipes a must-try for anyone who loves indulging in the sweet side of Indian cuisine.

Chef Paramashivan, the Head Pastry Chef at Peche Mignon, Novotel Juhu Beach Mumbai, presents a delightful collection of dessert recipes that pay homage to the nation’s cultural fabric.

1. Saffron Sweet Pearls with Cardamom Baked Yoghurt

desserts with indian twist©Novotel Juhu Beach Mumbai

For the Cardamom Baked Yoghurt

  • 250 g Hung Curd
  • 60 g Icing Sugar
  • 100 g Condensed Milk
  • 125 g Fresh Cream
  • 5 g Cardamom Powder


  1. Mix all ingredients in a bowl.
  2. Whisk until smooth.
  3. Pour into an earthen pot or kulad.
  4. Bake at 150°C for 16 minutes in a double bath.
  5. Refrigerate for 2 hours before serving.

For the Sweet Pearls (Bondi)

  • 250 g Gram Flour (besan)
  • Pinch of Baking Soda
  • 90 ml Water
  • 1 g Saffron Strands
  • Oil for frying

For the Sugar Syrup

  • 200 g sugar
  • 100 ml water
  • 2 cardamom pods
  • 1 g saffron
  • 50 ml rose water


  1. Prepare a thick syrup with sugar, water, cardamom, saffron, and rose water.
  2. Mix water with gram flour to form a smooth batter.
  3. Add saffron strands to the mixture.
  4. Add baking soda, whisk well.
  5. Fry Bondi in hot oil and dip in warm sugar syrup.
  6. Rest for an hour and strain excess syrup.


  • Serve cardamom baked yoghurt in a kulad, accompanied by sweet Bondi and garnished with chopped nuts.

2. Moti Cheesecake

desserts with indian twist©Novotel Juhu Beach Mumbai

For the Cardamom Cheesecake

  • 250 g Philadelphia Cheese
  • 250 g Fresh Double Cream
  • 200 g White Chocolate
  • 10 g Cardamom Powder


  1. Begin by using a balloon whisk to blend the cheese until it turns smooth and creamy.
  2. Gradually introduce fresh double cream into the cheese mixture while continuously whisking. This step ensures a silky and luscious consistency.
  3. Incorporate white chocolate and cardamom powder into the mix. These ingredients will add a delightful sweetness and aromatic touch to your cheesecake.
  4. Once everything is well combined, transfer the cheesecake mixture into a tray.
  5. Pop the tray into the freezer to allow the cheesecake to set and chill. This step ensures a firm and delicious texture that will make your cheesecake a delectable treat.
  6. Prepare the sweet pearls (Bondi) and sugar syrup (as in the previous recipe).

For the Chocolate Decoration

  • Use melted white chocolate with orange, green, and white colour or any food colouring of your choice.


  1. Place sweet Bondi at the bottom.
  2. Add cardamom cheesecake mix.
  3. Decorate with melted white chocolate in desired shapes.
  4. Garnish and serve.