Among quite a few dessert trends this season, 78 per cent chefs, restaurateurs and food experts see low-sugar, fruit-based, sugar-free options growing amid Indian’s diabetes epidemic
These guilt-free treats mark a new era of fusion desserts amid the winter season. Photos Courtesy: Special Arrangement
January's chill has wrapped every person in a shawl, craving the classic gajar ka halwa and garam jalebi -- both timeless favourites that warm almost every Indian's soul.
These classics have been reinvented as India’s dessert scene is buzzing with fusions. Your homely classic is now turning into gajar ka halwa truffles with a sprinkle of orange zest, and jalebi cheesecake that brings back that nostalgic bliss instead of traditional rabdi. These guilt-free treats mark a new era of fusion desserts where nostalgia meets next-gen appeal, making classic sweets the new normal for today’s dessert lovers.
Stepping into Indian patisseries and winter pop-ups these days showcases these very fusion desserts in so many different ways including the likes of Rasmalai cake, Boondi ke Ladoo cheesecake in tiny jars and Kheer Creme Brulee. These aren’t just desserts, these are the new favourites, blending grandma’s recipes with a modern touch for those cozy nights when you crave for something sweet.
Inspired by Sweet & Dessert trends from Godrej Foods Trend Report by Godrej Vikhroli Cucina where predictions from over 190 chefs, restaurateurs and food experts are proving true this winter. These fusion delights prove their foresight right: restaurant patisseries showcase them prominently while Instagram Reels overflow with savory-sweet fusion videos, turning classic sweets into viral, must-try creations.
Winter-worthy dessert trends
Here are some of the top dessert trends this winter season:
Chocolate reigns with the cozy blanket: Chocolate dominates with 83 per of experts predicting its takeover. Mumbai's Bombay Sweet Shop serves Indie bites-54.5 per cent Dark chocolate Kaju Katli, layered with 55 per cent dark chocolate ganache and a generous dusting of Dutch cocoa powder.
Healthier claims, the guilt-free glow: 78 per cent backing low-sugar, fruit-based, sugar-free options amid Indian’s diabetes epidemic. Food brands like Brahmras deliver date-sweetened dry fruit chikki with cashews and pistachio, bringing comfort. Innovation fuses global flavours like nutty crunch with desi sweetness keeping these foodie favourites alive.
Fruitful positions, the winter zest: Experts champion seasonal oranges and pomegranates as dessert stars. These winter fruits shine in realistic fruit bowls, macaron fillings, and fusion treats that capture their fresh, vibrant essence.
Experts highlight India’s dessert evolution
Winter desserts and cosy nights go together, with 78 per cent of Indians reaching for sweets post dinner and at family gatherings. The 26-30 age group leads at 82 per cent blending nostalgia with new ways of having dessert that tie food-to-feel good moments. Moreover, dessert indulgence has become a shared ritual over the years. This winter, everyone’s discovering this lighter fusion together from bakery shops to home kitchen.
Chef Pooja Dhingra recalls, “Fruit based macarons have always been popular for us. The first one I did, 14 years ago, was strawberries and cream, which was introduced from the launch of Le 15 Patisserie in 2010." The flavour reflected her early intent to build fruit- forward offerings rooted in seasonality. Over time, this approach has led to sucessful limited drops of featuring fruit such as Jamun and Lychee.
Chef Aarohi Sanghavi adds, “It makes sense to get the customer base to understand seasonality, because we’re sourcing fresh fruits directly from Indian producers, it’s not frozen raspberry puree that’s available year-round.”
Chef Heena Punwani concludes, “It helps to work with weekend specials and a flexible, seasonal menu like Maska bakery Mumbai, it’s almost like a chalkboard menu at a restaurant.”
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