In a celebration of flavour and tradition, leading chefs from across India bring a fresh perspective to timeless favourites like Immarti, Laddu, and more. These creations blend heritage with innovation—transforming classic sweets into contemporary indulgences that capture the warmth, nostalgia, and festive spirit of the season.

1. Immarti Waffle with Strawberry Chili Ice Cream & Mango Vegan Espuma by Chef de Cuisine Soham Dhar, CUR8, Four Seasons Hotel Bengaluru

Ingredients

Immarti Waffle

• Urad Dal – 300 g
• Baking Powder – 5 g

Strawberry Chili Ice Cream

• Strawberry Purée – 500 ml
• Raspberry Purée – 100 ml
• Liquid Glucose – 100 g
• Fennel Seeds – 4 g
• Green Chili – 2 nos

Mango Vegan Espuma

• Vegan Yoghurt – 800 ml
• Mango Purée – 200 ml
• Sugar-Free Powder – 50 g
• Cream Chargers – 2 nos

Method

• Soak, grind, and ferment urad dal. Whisk with baking powder, then cook in a waffle iron until crisp and golden.
• Infuse fennel seeds and green chili into the purées. Churn with liquid glucose and freeze to set.
• Blend vegan yoghurt, mango purée, and sugar-free powder. Load into a siphon, charge twice, and chill before serving.

2. Gonda Laddu by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun

Ingredients (for approx. 1 kg laddus)

For the Mixture:

• Whole wheat flour (Atta) – 550 gms
• Edible gum (Gond) – 250 gms
• Ghee – 750 gms
• Sugar – 1 kg
• Salt – 10 gms

For the Stuffing:

• Fresh grated coconut – 250 gms
• Almonds – 50 gms (chopped)
• Cashews – 50 gms (chopped)

Method

• Heat ghee in a wide pan on medium heat. Add gond and shallow fry until it puffs up and becomes crisp. Remove and keep aside.
• In the same ghee, fry almonds and cashews until golden. Add whole wheat flour and roast on low to medium flame, stirring continuously, until light brown and fragrant.
• Add the fried gond to the roasted flour and nuts. Mix well and allow to cool slightly.
• When warm, add powdered sugar and grated coconut. Mix thoroughly.
• While still warm, take portions and shape into round laddus. If too dry, add a little warm ghee.
• Let the laddus cool completely. Serve cold or at room temperature. Store in an airtight container.
  

3. Paan Kaju Burfi 

Ingredients

For Kaju Layer:

• Cashews – 1 cup (soaked in warm water for 10 mins and dried)
• Sugar – ½ cup
• Water – ¼ cup
• Ghee – 1 tbsp (optional)
• Cardamom powder – ¼ tsp (optional)

For Paan Layer:

• Betel leaves (paan leaves) – 3 to 4 (washed, stems removed)
• Gulkand (rose petal jam) – 2 tbsp
• Fennel seeds (saunf) – 1 tsp
• Desiccated coconut – 2 tbsp
• Tutti frutti / candied cherries – 1 tbsp (optional)
• Sweetened condensed milk – 2 tbsp (adjust for consistency)
• Green food color – a drop (optional)

Instructions

• If using whole cashews, grind them into a fine powder  In a non-stick pan, heat ½ cup sugar + ¼ cup water to make a 1-string consistency syrup.
• Add the cashew powder and stir continuously on low-medium heat.
• Cook until the mixture thickens and forms a dough-like mass that leaves the sides. Turn off the heat, let it cool slightly, and knead it gently using ghee.
• Blend paan leaves, gulkand, fennel seeds, desiccated coconut, and tutti frutti into a coarse paste. Mix this paste with condensed milk in a pan.
• Cook on low heat for 3–4 minutes until slightly thickened and sticky. Add a drop of green food color if desired.
• Roll out the kaju dough between two sheets of parchment into a rectangle (~½ cm thick).
• Spread the paan mixture evenly on top. Gently roll or press into a layered block (you can keep it layered or roll it like a log and slice into pinwheels).
• Let it set at room temperature or refrigerate for 30 mins. Cut into diamonds or squares and serve.

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