Sweet Bonding

October 25 2019

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With the festive fervour setting in, Chef Himanshu Taneja, Culinary Director, Marriott International, South Asia shares few recipes for hand-crafted sweets, included in their bespoke limited-edition artisanal hamper box "Diwali with Marriott".

Dry fruits laddu


Almond 100 gm

Pistachio 100 gm

Cashew 100 gm

Dry figs 100 gm

Mawa 50 gm

Honey 30 gm

Ghee 60 gm

Sugar 300 gm

Dry coconut 120 gms


Soak dry figs one day prior.

Shallow fry dry fruits and coconut in the ghee

Boil sugar with a little amount of water to make 1 string sugar syrup.

Add honey and dry fruit mix and cook till it gets thick.

Allow the mixture to cool.

Once it cools, make rolls of 50 gm each


16 portion/50gram each

Served with tea/coffee

Green tea pistachio bonbons


Fresh cream 345 gm

Matcha powder 45 gm

White chocolate 1000 gm

Butter unsalted 100 gm

Pistachio paste 50 gm

Cocoa butter 100 gm

Colour green and yellow-As required


Combine and heat fresh cream, matcha powder and pistachio paste till it reaches 50*C.

Pour the mixture in the chocolate callets and blend.

Add and blend soft butter once the temperature of the mixture reaches 35*C.


60 portion/12gram each

Served with tea/coffee

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  • Source
  • IANS