As people in India get ready to observe the festival that celebrates the bond among siblings this weekend, Indian chefs give you more than one way to celebrate with different kinds of dishes that will change the way you look at traditional dishes and drinks
While you can make Kesar Pista Cheesecake Bites, you can also try Veg Persian Special Biryani, and Kokum Thandai. Photo Courtesy: Special Arrangement
Eating traditional sweets during Indian festivals is a favourite for many people and the best feeling during this time of the year. However, Indian chefs have been taking the liberty over the last few decades to experiment with the local flavours, and more often than not, the result is absolutely delicious.
Starting this weekend, many Indians not only in the country but around the world will be in the festive mood, starting with Raksha Bandhan 2025, set to be celebrated on August 9. While there are many traditional sweets like Akhrod and Badam ka Halwa, there are even items like Sweet Kachori, that immediately bring a smile to our face.
Even as you decide to enjoy them, Indian chefs across the country, have shared some interesting and innovative dishes. Can you imagine Kesar Peda but as cheesecake bites or a Veg Persian Special Biryani? They share detailed recipes for the sweets that can be made for Raksha Bandhan, along with others that will keep you busy. If you love cooking, makes these for your siblings, and just maybe they will be nice to you for the rest of the year, without mischief.
Kesar Peda Cheesecake Bites
Creating a twist on the classic, chef Ranjeet Yadav at Courtyard by Marriott Ranchi, says you can make the Kesar Peda Cheesecake. He shares, "I’ve always believed food carries emotions. Inspired by the rich, saffron-kissed pedas that are a Rakhi staple in many homes, this recipe takes a beloved mithai and gives it a creamy, indulgent makeover. It’s a dessert you can prepare ahead, serve in style, and share in laughter with your siblings."
Ingredients:
For the base:
Digestive biscuits or Marie biscuits, crushed 1 cup
Melted ghee or butter 3 tbsp
Cardamom powder (optional) a pinch
For the filling:
Cream cheese (at room temperature) 200 gm
Condensed milk 1/2 cup
Khoya/mawa (grated) 1/2 cup
Saffron 4–5 strands soaked in 1 tbsp warm milk
Cardamom powder 1/2 tsp
Rose water (optional) 1 tsp
For garnish:
Crushed pistachios
Dried rose petals
Saffron strands
Method:
1. Prepare the base: In a bowl, combine crushed biscuits, melted ghee, and cardamom. Mix until it resembles wet sand. Spoon into mini cupcake liners or moulds. Press down firmly and refrigerate for 20 minutes.
2. Make the filling: In another bowl, whisk cream cheese until smooth. Add condensed milk, khoya, saffron milk, cardamom, and rose water. Mix until creamy and well-combined.
3. Assemble: Spoon the filling over the chilled biscuit bases. Smoothen the tops with the back of a spoon.
4. Chill: Cover and refrigerate the cheesecake bites for at least 4 hours (or overnight) until set.
5. Garnish and serve: Just before serving, sprinkle crushed pistachios, rose petals, and a strand of saffron on top of each bite. Serve chilled.
Veg Persian Special Biryani
Amid the possibilities of enjoying non-vegetarian dishes, Tabrez Rauf Upletawala, second-generation owner of Persian Darbar, says you can enjoy a Veg Persian Special Biryani. He explains, "What really makes our Veg Persian Special Biryani unique is the masala it’s rich, aromatic, and carefully layered. During the dum, everything comes together the rice, the vegetables, the spices it all fuses into one synonym balanced flavour. It’s our way of showing that a vegetarian biryani can be just as indulgent and soulful as any non-vegetarian one."
Ingredients:
For the vegetable masala:
Fresh Carrots (diced) 1 cup
French Beans (chopped) 1 cup
Cauliflower florets 1 cup
Green Peas 1/2 cup
Paneer Cubes 100 gm
Fresh curd 1 cup
Ginger-garlic paste 1 tbsp
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Garam masala 1 tsp
Fresh tomato purée 2 tbsp
Salt to taste
For the rice:
Basmati Rice (parboiled) 250 gm
For garnish and dum cooking:
Fried onions
Saffron milk (optional)
Wheat flour dough (for sealing the pot)
Method:
1. Marinate the vegetables: In a mixing bowl, combine carrots, beans, cauliflower, green peas, and paneer with curd, ginger-garlic paste, red chilli, turmeric, garam masala, and salt. Let it marinate for 30–45 minutes to allow the vegetables to soak up the spices.
2. Cook the curry base: In a pan, sauté the marinated vegetables in tomato purée until they’re partially cooked and the mixture turns rich and aromatic. This forms the hearty base of the biryani.
3. Layering and sealing: In a handi, spread the vegetable curry at the bottom. Layer with half-cooked basmati rice, top with fried onions, and a drizzle of saffron milk (optional). Repeat the layering if needed. Cover and seal the pot with wheat dough to trap the steam.
4. Dum cooking: Place the sealed handi in the oven or over low flame for 15–20 minutes. The dum process allows the spices, rice, and vegetables to beautifully fuse into one fragrant whole.
5. Resting and serving: Let the handi rest for 10 minutes before opening. Gently fluff the biryani and serve hot.
6. To Serve: Best enjoyed with raita or a simple salad, the Veg Persian Special Biryani offers warmth, nostalgia, and a delicious reminder that vegetarian dishes can be just as soulful and indulgent.
Kokum Thandai with Coconut Foam
If you are feeling adventurous, then Shyam Kumar Gupta, executive chef at Radisson Resort & Spa Lonavala, says you can make a unique Kokum Thandai with Coconut Foam. Gupta gives a twist to the classic thandai by adding kokum to it, but not without elevating it with a foam made from coconut. If you are well-versed with kitchen experimeents, this should definitely be some fun this weekend with your sibling. Making it rich with a variety of dry fruits and some saffron and cardamom, it is the perfect treat.
Ingredients:
Kokum petals, dried 10-12 nos
Almonds 2 tbsp.
Cashews 1 tbsp,
Poppy seeds 1 tbsp,
Melon seeds 1 tbsp
Black peppercorns 5-6 nos
Milk 500 ml
Sugar 2 tbsp
Cardamom powder 1/2 tsp
Saffron strands 1/4 tsps
Coconut milk 200 ml
Coconut cream 1 tsp
Salt a pinch
Method:
1. Start by soaking kokum petals in warm water for about 30 minutes until they soften. Meanwhile, in a separate bowl, soak the almonds, cashews, poppy seeds, melon seeds, and black peppercorns in warm water for at least 20 minutes. Once softened, blend these soaked ingredients into a smooth paste, adding a little water if necessary.
2. Next, in a saucepan, heat the milk and bring it to a gentle simmer. Stir in the kokum extract (strained from the soaked petals), sugar, cardamom powder, saffron strands, and the prepared nut-and-seed paste. Let this mixture simmer for 5-7 minutes, allowing the flavours to infuse. Once done, strain the thandai through a fine sieve and let it cool completely before chilling it in the refrigerator.
3. For the coconut foam, blend coconut milk with coconut cream and a pinch of salt. Using an espuma gun, aerate the mixture until a light and airy foam forms.
4. To serve, pour the chilled kokum thandai into a glass and top it generously with the delicate coconut foam. Garnish with slivered pistachios and edible rose petals for an elegant finish. This refreshing and flavourful drink is perfect for cooling down on a hot day while offering a delightful blend of tangy kokum, aromatic spices, and creamy coconut.
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
