Unique Sweets 

Unique Sweets 


Aren’t we all bored of the same old desserts doing the rounds? We all crave for some exclusive, luscious, extravagant dessert recipes to treat our taste-buds every now and then! We’ve got a selection of oh-so- delicious desserts you’ll definitely get a flavour boost and be tempted to eat your desserts first. So indulge you kith n kin with some unusual sweets this month. We have bookmarked all of these already!

Executive Sous Chef Balvinder Pal Singh Lubana, at Renaissance Lucknow Hotel gives us some unusual deserts to try some sweet delights this summer season when you want to stay put at home away from the strong sun rays!

Baked Chickpea Balls & Buckwheat Dessert

For the Fried Chickpea Flour balls:
* 1 teacup Buck wheat
3/4 teacup water
Ghee for frying 

For the thick

1 litre milk 

* 100 grams sugar

For the sugar syrup: 

* 1 teacup sugar 

* 3/4 teacup water 

* 2 pinches saffron 

Other ingredients:
* Few blanched almonds – sliced

* For the sugar syrup

1. Mix the sugar and water and boil the mixture till it reaches 2 threads consistency.

2. Cool slightly.

3. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the syrup. 

* For the Fried Chickpea flour balls

1. Prepare a smooth batter with the flour and water. 

2. Heat the ghee and pour the batter over a fried chickpea balls so that they drop into the hot clarified butter. Fry them.

3. Put the fried chickpea balls in the hot sugar syrup and allow to soak the syrup for a few minutes. 

* For the thick syrup
1. Put the milk to boil with the sugar stirring continuously, until reduced to 2 cups.

2. Allow to cool slightly. 


1. Just 15 minutes before serving, spread the fried chickpea balls evenly in a baking dish. 

2. Pour the syrup mixture over it and sprinkle sliced almonds and cardamom powder on top.

3. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes

Betel Leaf Baked Yogurt 

* Fresh Cream 500g
* Yoghurt 500g
* Condensed milk(Milkmaid) 400g
* Rose Petal Preserve 20g
* Paan Flavored mouth freshener 20g

Garnish/ Plating
* Betel Leaf/ Betel Leaf flavored mouth freshener


  1. Mix Fresh Cream, Yoghurt and Condensed milk all together in a bowl.
  2. Mix it well with a whisker.
  3. Now Add the Flavoring Agent like betel leaf mouth freshener and rose petal preserve into the batter.
  4. Now pour the mixture in small bake proof ceramic or glass container or bowl.
  5. Place the bowl in the baking tray.
  6. Pour water into tray and bake it for 6 to 8 minutes at 160 degree Celsius.
  7. After baking put the baked yoghurt into refrigerator for an hour.
  8. Garnish with Pistachio flakes and chocolate.

Curd-Cheese Cake

* For Base:
* Digestive biscuit (Crumb) 200 g
* Butter (melted) 80 g


  1. Vanilla pod 1 No
  2. Soft Cheese 500 g
  3. Whipped cream 500 g
  4. Milk 100 g
  5. Curd-cheese dumpling (whole) 400 g
  6. Gelatin 30 g
  7. Chilled Water (for Gelatin soaking) 90 g

Garnish/ Plating:
* White Chocolate Spray
* Pistachio Flakes
* Chocolate Garnish


    Keep mould in refrigerator for chilling. /li>

  1. Soak gelatin in 90 ml water and keep a side.
  2. Make mousse mixture by mixing cheese, whipped cream, milk, and vanilla pod.
  3. Uses the refrigerated biscuit crumb mould, arrange the curd-cheese layer on top of it.
  4. Melt gelatin in micro way oven and add in mousse mixture.

  5. Pour mixture in silpat and freeze for overnight.
  6. Un-mould cheese cake than spray and let it thawing in refrigerator.
  7. Garnish with Pistachio flakes and chocolate.

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