Here are special Republic Day Recipes to sweeten your tastebuds on the 75th Republic Day of India shared by Novotel Mumbai Juhu Beach.
Guests are in for a treat with an array of live stations to enjoy Special Republic Day recipes. The Maska Pao Bhaji and vibrant Chat Counter promise a street-food experience reminiscent of Mumbai’s bustling bylanes, while the Grilled Counter offers sizzling delights. For those with a penchant for South Indian cuisine, the Trio Dosa, Paniyaram, Aapam, and an assortment of chutneys are a must-try.
“Republic Day at Novotel Mumbai Juhu Beach is a celebration of India’s rich culinary heritage, and our desserts are crafted to evoke both nostalgia and wonder. From the patriotic Tiranga Barfi to the innovative Gulab Jamun Cheesecake, each creation is a tribute to our nation’s diverse flavours and an invitation to indulge in a symphony of sweetness and tradition,” – Chef Rajesh Paramashivan, Head Pastry Chef at Peche Mignon.
Saffron Sweet Pearls with Cardamom Baked Yogurt:
Ingredients
- Cardamom baked yoghurt
- Hung curd – 250gms
- Icing sugar – 60gms
- Condensed milk – 100gms
- Fresh cream – 125gms
- Cardamom powder – 5 gm
Method
Mix all the ingredients in a mixing bowl
Whisk the mixture till you get a smooth consistency
Pour the above mixture into an earthen pot or kulhad
bake at 150◦c for 16minn on double bath
refrigerate for 2 hours serve chill
Sweet pearls (Bondi)
- Gram flour (besan) – 250gms
- Baking soda – pinch
- Water – 90ml
- Saffron strand – 1 gms
- Oil for frying
- Sugar Syrup
- Sugar – 200gms
- Water – 100ml
- Cardamom – 2 nos
- Saffron – 1gms
- Rose water – 50ml
Method
- add the sugar water saffron and cardamom in a saucepan
- make a thick syrup add rose water for flavoring
- add water to gram flour to form a smooth batter
- add the saffron to the mixture
- lastly, add baking soda to the mixture and whisk well
- To make Bondi pass the mixture through the perforated ladle on the hot oil kadai
- Remove Bondi strain all the oil completely
- Dip the Bondi in warm sugar syrup and rest it for an hour
- Remove the excess syrup through the strainer
- Finally, sweet Bondi is ready to serve
Assembly
Serve the cardamom-baked yoghurt in a kulhad with sweet Bondi and chopped nuts as garnish
TIRANGA MOTI CHEESE CAKE;
Cardamom cheesecake
- Philadelphia cheese – 250gms
- Fresh double cream – 250gms
- White chocolate – 200gms
- Cardamom powder – 10gms
Method
- Cream the with the balloon whisk cheese till smooth
- Add the fresh double cream slowly the cheese mix and keep whisking
- Add the white chocolate and cardamom powder to it
- Set the cheesecake mix in the tray and chill in a freezer
Sweet pearls (Bondi):
- Gram flour (besan) – 250gms
- Baking soda – pinch
- Water – 90ml
- Saffron strand – 1 gms
- Oil for frying
Sugar syrup
- Sugar – 200gms
- Water – 100ml
- Cardamom – 2 nos
- Saffron – 1gms
- Rose water – 50ml
Method
- add the sugar water saffron and cardamom in a saucepan
- make a thick syrup add rose water for flavoring
- add water to gram flour to form a smooth batter
- add the saffron to the mixture
- lastly, add baking soda to the mixture and whisk well
- To make Bondi pass the mixture through the perforated ladle on the hot oil kadai
- Remove Bondi strain all the oil completely
- Dip the Bondi in warm sugar syrup and rest it for an hour
- Remove the excess syrup through the strainer
- Finally, sweet Bondi is ready to serve
Chocolate
Use melted white chocolate with orange, green and white colours cut in a desired shape for placement
Assembly
- Place the sweet Bondi at the bottom and add the cardamom cheesecake mix to it
- Place the chocolate on the plate cut the cheesecake place on above the other indicating the flag colour
- Garnish and serve
Read more: Food Voyager
