HomeDesserts & Sweets 2 Unique Flavoured Dessert Fusion Delight
18 November, 2019

2 Unique Flavoured Dessert Fusion Delight

Posted in : Desserts & Sweets on by : Fizza Tags: , , , ,

Fusion Delight is an exotic fusion eggless dessert delight made with two different flavours one of betel leaves (paan ) and the second one of Masala Tea.

Everyone loves desserts. Numerous variations with biscuits cakes cookies Sandesh icecreams puddings and custards are made. Here in Fusion Delight I have used biscuits and rasgullas with two different flavors to give this exotic delight.

Fusion Delight
Make a paan flavour paste by grinding paan leaves gulkand (rose jam) fennel seeds and almonds (optional) to a paste.
Fusion Delight
Make a strong flavoured masala tea by boiling water with tea leaves,ginger , cardamom, cinnamon ,lemongrass.
Fusion delight
Add sugar ,boil till the tea is reduced to half . Strain and cool .Squeeze the rasgullas out of the the sugar syrup and soak it in masala tea.
fusion Delight
Mix custard powder in cold milk boil with sugar till thick. Dissolve gelatin in hot water add to the custard. Let the custard cool down. Add the paan paste to the custard blend well.Lastly add cream mix well. Taste and adjust the sugar.
Fusion Delight
Grind Marie Biscuits to a powder.
In a mould or a serving bowl press the bisuit powder to 1 cm thick .

Fusion Delight
Soak the biscuit powder with the masala tea.
Fusion Delight
Add custard mixture to ¼  height of the mould or serving glass.

Fusion Delight
Crumble 2 to 3 rasgullas on the custard mixture.
Fusion Delight
Top with the custard mix .

Preparation Time: 15 Min
Cooking Time: 25 Min
Total Time: 40 min
Serves: 4


Recipe

Ingredients:

  • Milk: 500ml
  • Cream: 200m
  • Custard Powder 1 Tbsp
  • Gelatin: 1 Tbsp
  • Digestive Biscuit: 10 -12
  • Rasgullas : 5- 6 big or 10 – 12 small ones
  • Sugar: 3 Tbsp

Method:

  1. Mix custard powder with milk add sugar and Boil milk till thick.Cool.
  2. Soak gelatin in half a cup of hot water.
  3. Stir till it dissolves.
  4. Add gelatin to the custard blend well.

Masala Chai

Ingredients

  • Water:   2 Cup 
  • Ginger: 2- inch piece
  • Cardamom: 2 – 3
  • Cinnamon:2 inch stick
  • Lemon Grass few leaves
  • Sugar: 2 Tbsp
  • Tea Leaves : ½ Teaspoon

Method:

  1. Crush ginger cardamom cinnamon.
  2. Boil water add tea leaves , crush ginger, cardamon, cinnamon and sugar, let it boil till reduced to half.
  3. Make a stong flavoured tea. ,
  4. Add lemongrass off the flame cover n keep aside.

Paan Flavour

Ingredients:

  • Paan Leaves medium size 8 -10
  • Fennel Seeds 1 Tbsp
  • Almond 7 (optional)
  • Gulkand 4 Tbsp
  • Mint 1 small sticks (optional)

Method:

  1. Wash paan leaves 
  2. Grind all ingredients to a fine paste.

Instructions:

  1. Strain masala tea keep 100 ml aside.
  2. Remove rasgulla from sugar syrup squeeze out extra syrup gently and soak in masala tea.
  3. Let it soak for 30 minutes. Squeeze out the masala tea and crumble it.
  4. Powder 5 biscuits n keep aside.
  5. In the thickened milk add paan masala paste .
  6. Blend till all ingredients have mixed properly.
  7. Add cream blend well. Taste and adjust the sugar.
  8. In the serving bowl or mould spread biscuit powder to 1cm thickness, add masala tea on the powder, the biscuit powder should be thoroughly soaked with masala tea.
  9. Keep the bowl or mould in the freezer for 20 min till set.
  10. After 20 minutes add milk mixture to  ¼ height.
  11. Add crumble rasgulla on milk mixture.
  12. Top with milk mixture.
  13. Add masala tea jelly on top of the milk mixture or sprinlke cinnamom powder on top .(This step is optional) .
  14. To make masala tea jelly in half cup of masala tea add ¼ tsp gelatin and heat till gelatin dissolve.Cool a liitle and spread the jelly on top.
  15. Set in fridge for 5 to 6 hrs
  16. If in mould demould , push the dessert down gently.
  17. Decorate with colorful sprinklers and crushed rasgullas .
  18. Serve Chilled.