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

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 menuMost 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 oneMotichoor and Mascarpone Cheesecake TartAt 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 saffroninfused mascarpone and top with pistachio dust and gold leaf Its the fusion dessert of Indian flavour international platingIngredients Serves 8For Motichoor Base400 gm Motichoor Ladoo crumbled no ghee80 gm Digestive Biscuit Crumbs60 gm Melted Butter12 tsp Green Cardamom PowderFor Saffron Mascarpone Filling400 gm Mascarpone Cheese150 gm Hung Curd100 gm Powdered Sugar1520 strands Saffron Strands soaked in 2 tbsp warm milk1 tsp Rose Water100 ml Fresh Cream5 gm Vegetarian agar agar dissolved in 2 tbsp hot waterFor Garnish2 tbsp Pistachio Powder1 tbsp Dried Rose Petals45 sheets Edible Gold Leaf Silvered PistachiosMotichoor Boondi for topping optionalMethod1 Make the Base Crumble the motichoor ladoos finely Mix with digestive crumbs cardamom powder and melted butterPress firmly into 8 individual tart moulds or one 8inch tart ring Chill in the fridge for 30 minutes to set2 Make the Saffron Mascarpone Cream In a bowl whisk mascarpone hung curd powdered sugar and saffron milk until smooth and creamyAdd rose water Fold in whipped fresh cream gentlyAdd melted agar agar mix quickly Do not overmix3 Assemble and Set Pipe the mascarpone mixture over the chilled motichoor baseTap lightly to remove air bubbles Refrigerate for 4 hours or overnight for it to set4 Plating Demould carefully Top with a small quenelle of extra motichoor dust with pistachio powder rose petals and gold leaf Serve chilledMotichoor mousse pistachio rabdi and saffron foamThe 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 flavoursYield 4 portionsPreparation Time 8 to 10 hoursChilling Time OvernightPistachio Rabdi BaseReduce fullfat milk over low heat until the desired consistency is reached Incorporate 3 tbsp of condensed milk frac14 cup of ground pistachios and cardamom Chill thoroughlyIngredients34 cup whipped cream2 tbsp powdered sugar1 tbsp sugarMethod1 Motichoor Mousse MiddleWhip the heavy cream and powdered sugar to soft peaks process via an N2Ocharged siphon to achieve an aerated texture Shape into spheres encrust with motichoor pearls and refrigerate overnight2 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 service3 Garnish Edible flowers gold warq saffron strands and pistachio dustJackfruit amp Makhana Tuk in Creamy Pista GravyThis Diwali chef Kapil Sikder of The Ashok New Delhi says you can make Jackfruit amp Makhana Tuk in Creamy Pista GravyPrep Time 20 minutesCook Time 35 minutesServings 1 portionIngredientsFor the main preparation80 gm Raw Jackfruit Kathal peeled and cubed1 cup Phool Makhana Foxnuts12 cup Pistachios Shelled blanched and skinned2 tbsp Cashews and Almonds soaked in warm water12 cup Fresh Heavy Cream Malai14 cup YogurtHung Curd1 tbsp GingerGarlic PasteFor the gravy1 no Bay Leaf2 nos Green Cardamoms1 no Cinnamon Stick3 nos Cloves12 tsp Turmeric Powder1 tsp Coriander Powder12 tsp Garam MasalaSalt as required3 tbsp Ghee and cooking oilMethod1 Blend the blanched pistachios soaked cashews almonds and yogurt into a smooth paste2 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 crunchy3 Heat 2 tbsp ghee in a pan Add the bay leaf cardamoms cinnamon and cloves Add the gingergarlic paste and sauteacute4 Add the pistachionut paste and cook over a low flame stirring continuously Add turmeric coriander powder and salt Cook until the oil begins to separateStir in the fresh cream and garam masala Adjust the consistency with warm water or milk and simmer for 2ndash3 minutes5 Pour the pistachio gravy onto a serving dish Arrange the jackfruit and roasted makhana over it Garnish with roasted cashews chopped pistachios and fresh microgreens or flower petalsChefrsquos note The preparation combines the texture of jackfruit and roasted makhana with the richness of pistachiobased gravy