Diwali 2026: Motichoor mousse? Follow these recipes for innovative versions of classic dishes

Indian chef says you can make Motichoor mousse with pistachio rabdi, and saffron foam. Photo Courtesy: Special Arrangement

The five days of Diwali are underway and the celebrations mean that while there are firecrackers, there is also going to be a lot of good food and drink. While most Mumbaikars and Indians will have already got their food menus ready, there is always more that can be done with savoury and sweet dishes that you can add a personal touch to the menu.

Most may indulge in the classic dishes but there are going to be others who look to impress their guests with familiar yet innovative dishes. Indian chefs say you must do just that by experimenting with dishes that will leave people in awe. They share easy recipes that you can follow and make this Diwali and continue the celebrations. Heavily inspired by motichoor, you can make it in more ways than one.

Motichoor and Mascarpone Cheesecake Tart

At St Regis Mumbai in Lower Parel, chef Jehan Adenwalla, who is the executive sous chef, says you can make Motichoor and Mascarpone Cheesecake Tart. He shares, "Diwali meets patisserie. We take classic motichoor ladoo, crumble it as a base, layer with saffron-infused mascarpone, and top with pistachio dust and gold leaf. It's the fusion dessert of Indian flavour, international plating."

Ingredients: (Serves 8)

For Motichoor Base:
400 gm Motichoor Ladoo (crumbled, no ghee)
80 gm Digestive Biscuit Crumbs
60 gm Melted Butter
1/2 tsp Green Cardamom Powder

For Saffron Mascarpone Filling:
400 gm Mascarpone Cheese
150 gm Hung Curd
100 gm Powdered Sugar
15-20 strands Saffron Strands (soaked in 2 tbsp warm milk)
1 tsp Rose Water
100 ml Fresh Cream
5 gm Vegetarian agar agar dissolved in 2 tbsp hot water

For Garnish
2 tbsp Pistachio Powder
1 tbsp Dried Rose Petals
4-5 sheets Edible Gold Leaf -
Silvered Pistachios
Motichoor Boondi - for topping (optional)

Method:
1. Make the Base: Crumble the motichoor ladoos finely. Mix with digestive crumbs, cardamom powder and melted butter.Press firmly into 8 individual tart moulds or one 8-inch tart ring. Chill in the fridge for 30 minutes to set.
2. Make the Saffron Mascarpone Cream: In a bowl, whisk mascarpone, hung curd, powdered sugar and saffron milk until smooth and creamy.Add rose water. Fold in whipped fresh cream gently.Add melted agar agar, mix quickly. Do not over-mix.
3. Assemble and Set: Pipe the mascarpone mixture over the chilled motichoor base.Tap lightly to remove air bubbles. Refrigerate for 4 hours or overnight for it to set.
4. Plating: Demould carefully. Top with a small quenelle of extra motichoor, dust with pistachio powder, rose petals and gold leaf. Serve chilled.

Motichoor mousse, pistachio rabdi, and saffron foam

The chef at Masala Library in BKC says you can make unique Motichoor mousse, pistachio rabdi, and saffron foam. It is a refined, contemporary interpretation of traditional Indian mithai, featuring a sophisticated layering of textures and flavours.

Yield: 4 portions
Preparation Time: 8 to 10 hours
Chilling Time: Overnight

Pistachio Rabdi (Base):
Reduce full-fat milk over low heat until the desired consistency is reached. Incorporate 3 tbsp of condensed milk, ¼ cup of ground pistachios, and cardamom. Chill thoroughly.

Ingredients:
3/4 cup whipped cream
2 tbsp powdered sugar
1 tbsp sugar

Method:
1. Motichoor Mousse (Middle):
Whip the heavy cream and powdered sugar to soft peaks; process via an N2O-charged siphon to achieve an aerated texture. Shape into spheres, encrust with motichoor pearls, and refrigerate overnight.
2. Saffron Foam (Top): Warm one cup of milk infused with bloomed saffron and sugar. Emulsify with lecithin powder and apply the foam at the time of service.
3. Garnish: Edible flowers, gold warq, saffron strands, and pistachio dust.

Jackfruit & Makhana Tuk in Creamy Pista Gravy

This Diwali, chef Kapil Sikder of The Ashok, New Delhi says you can make Jackfruit & Makhana Tuk in Creamy Pista Gravy.

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 1 portion

Ingredients

For the main preparation

80 gm Raw Jackfruit (Kathal) peeled and cubed
1 cup Phool Makhana (Foxnuts)
1/2 cup Pistachios (Shelled) blanched and skinned
2 tbsp Cashews and Almonds, soaked in warm water
1/2 cup Fresh Heavy Cream / Malai
1/4 cup Yogurt/Hung Curd
1 tbsp Ginger-Garlic Paste

For the gravy

1 no Bay Leaf
2 nos Green Cardamoms
1 no Cinnamon Stick
3 nos Cloves
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
Salt as required
3 tbsp Ghee and cooking oil

Method:

1. Blend the blanched pistachios, soaked cashews, almonds and yogurt into a smooth paste.
2. Pressure cook the raw jackfruit with a pinch of turmeric and salt for one whistle. Drain thoroughly and shallow fry the cubes in ghee until golden brown. Lightly roast the makhana in ghee until crunchy.
3. Heat 2 tbsp ghee in a pan. Add the bay leaf, cardamoms, cinnamon and cloves. Add the ginger-garlic paste and sauté.
4. Add the pistachio-nut paste and cook over a low flame, stirring continuously. Add turmeric, coriander powder and salt. Cook until the oil begins to separate.
Stir in the fresh cream and garam masala. Adjust the consistency with warm water or milk and simmer for 2-3 minutes.
5. Pour the pistachio gravy onto a serving dish. Arrange the jackfruit and roasted makhana over it. Garnish with roasted cashews, chopped pistachios and fresh microg-reens or flower petals.

Chef's note: The preparation combines the texture of jackfruit and roasted makhana with the richness of pistachio-based gravy.