Mini Kesar Pista and white chocolate tart

Mini Kesar Pista white chocolate tart! These tarts are easy, no bake, delicious and yet another perfect festive dessert for Diwali.

No fuss desserts are my favourite! They are perfect for festive season and parties. The crust of these tarts is a mixture of butter, biscuit and cardamom powder. Filling is also incredibly simple and made with cream, white chocolate, butter and soaked saffron.

This dessert is luscios, creamy and has perfect amount of saltiness to balance out the sweetness. Pretty mouthwatering right? Saffron lends this gorgeous colour and incredible aroma which keeps making you going for more. This dessert reminds of Indian sweets but it's actually a fusion dessert.

Remember the easy Paan and rose trifle jars I shared yesterday with you guys? It's moist, decadent and super easy to make. Well this dessert also is perfect for the festival of Diwali and comes together even more easily. It really is a no brainer and even if you are not into cooking so much, you can create this moreish fusion dessert in like no time. You can make it like 2-3 days in advance and refrigerate.

This dessert is inspired by my No bake chocolate tart which is a must try recipe if you haven't till now! Its a rich dark chocolate dessert which has creamy filling and salty biscuit crust. Here in this white chocolate tart, I have infused white chocolate with saffron and pista to make these cute little and beautiful tarts.

Kesar Pista white chocolate tart- Inspired by popular festive flavor kesar pista! Its simple, easy, incredibly delicious and can be made in advance.

Type: Dessert
Diet: Vegetarian
Serving: Makes 5-6 mini tarts


3/4th cup marie biscuit
8 tsp melted butter
1/4th tsp cardamom powder

1 cup white chocolate
1/4th cup cream
1+1/2 tbsp butter
10-15 strands of kesar- soaked in lukewarm water
Sliced pistachio for garnish


Begin by pulsing biscuits in a processor for the crust.

Tip the powdered biscuit in a small bowl and mix melted butter through along with cardamom powder. Mixture should resemble like slightly wet sand.

Line a cupcake tray with cupcake paper liners. Divide biscuit mixture between all the cups equally and press down with the back of spoon to tighten the mixture into paper moulds.

Place cupcake tray in freezer for 10 minutes.

Now prepare the filling. Add cream in  a small deep saucepan and turn off gas as soon as bubbles start to show up.

At this point, add chopped white chocolate along with butter. Using a whisk, incorporate chocolate into the cream till you get a smooth mixture. Add 2 tsp saffron infused water along with kesar strands.

Now spoon this mixture equally (about 1+1/2 tbsp) over the biscuit crust of all cupcake liners.

Garnish with kesar strands and chopped pistachios and refrigerate for 5-6 hours.

Before demolding, place the tarts in freezer for 30 minutes.

To demold, dip knife in warm water and run along the edges of cupcake liner. Smoothen out the edges with the help of your fingers.

Tastes best when serve cold. These tarts can be refrigerated for 2-3 days.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you can try out this Diwali

Paan and rose trifle jars

Paan and Rose trifle jars- easy to make yet incredibly delicious and so so pretty and colourful! It's the perfect festive dessert for Diwali and can be made in advance too.

It's vibrant, decadent and bursting with the flavor of paan and rose!


I am so excited for Diwali, love the whole festive vibe around this time of the year. There's  just so much to do during Diwali and if you have to spend less time in the kitchen then nothing like it. This festive dessert comes together easily and literally in no time. All the ingredients are store-bought and it requires no cooking or baking and only effort required is to whip the cream.  After that it's just a matter of assembling the dessert together.

Instant chocolate and date ladoos which I shared last Diwali have fetched such amazing reviews from my readers. Strawberry and orange rabdi also has a very interesting twist and can be spooned on pretty much any dessert like gulabjamun, rasgolla, jalebi etc. Even Pistachio and yogurt cupcakes with cardamom frosting are a great Diwali bake.

Soft vanilla sponge is soaked in rose water and then layered with paan and rose flavored whipped cream. I have combined mukhwas with gulkand for the bottomm layer which provides an amazing crunch to contrast the soft cake and fluffy whipped cream.

I love fusion desserts and this dessert is a perfect example of how you can combine western and Indian flavors together. It is beautifully aromatic with the flavor of paan and rose!

This dessert can be made 1-2 days in advance and is perfect for hosting Diwali party or really any other party too. 

Easy, simple and decadent Paan and rose trifle jars bursting with thr flavours of paan and rose.

Type: Dessert
Diet: Vegetarian
Serving: Makes 5-6 dessert jars

4 Tbp mukhwas
2 tsp gulkand or 1 tsp rose syrup
4-5 small vanilla muffins/cake (I used Honeybell)
1 cup heavy cream (For Rose and paan whipped cream)
1/2 tsp green liquid colour
3 tsp paan syrup (Substitute with 1/2 -1 tsp paan essence)
1/2 tsp pink liquid colour
2 tsp roohafza or rose syrup
3-4 tbsp rose water


Begin by mixing mukhwaas and gulkand/rose syrup to make the bottom layer and set aside.

Next make paan whipped cream. Take a bowl and cold 1/2 cup cream along with green color and paan syrup. Whip the cream till soft peaks form and set aside in refrigerator.

Next, make rose whipped cream by whipping 1/2 cup cold crea, rose syrup and pink colour. Whip untill soft peaks form and put in refrigerator.


Take dessert jars or small dessert glasses and divide mukhwaas mixture between the jars as bottom layer and press down gently.

Next, lightly break vanilla sponge with your hand and add over mukhwaas mixture. Add 1-2 tsp of rose water to flavor and moisten the cake.

Now add paan flavored whipped cream over cake.

Next, add one more layer of cake soaked in rose water.

Finally pipe rose flavored whipped cream beautifully and carefully and garnish with more mukhwaas.

Tastes best when served cold.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you must try this Diwali

Minty gingered lemonade

Minty gingered lemonade! Just what you need in this crazy crazy October heat and humidity and it also happens to be an amazing drink for Diwali meet and greet too.

Fresh mint, ginger syrup and a touch of lemon juice! Its super-refreshing, delicious and so pretty.

Back when I travelled to Hampi in 2017 with my 6 month old baby, I was obsessed with this drink called Lemon Nana which was served in pretty much all the cafes there. It was a fresh lemonade which was taken up a notch by adding pureed mint to make the drink even more amazing. Hampi is all about exploring the historical sites on foot and this drink used to really refresh and energize me when we would stop by at a café to take a break.

So this lemonade is basically inspired from Lemon Nana and instead of regular sugar syrup, I have made ginger syrup here because I love adding ginger in my drinks, especially the citrus ones. Remember the Orange and ginger masala lemonade I shared last year? Well oranges are in season and you must try this drink especially coz Diwali is approaching and guests love innovative welcome drinks.

Whoever has tried it, can't stop raving about it. There are so many drink recipes on the blog which are all innovative, simple and delicious. Do explore the recipe index and give them a try!

 This drink is so easy and tastes so good!

You can make ginger syrup in advance and refrigerate for 3-4 days and even pureed mint with a touch of lemon juice will sit in fridge for 2-3 days. Then all you have to do is assemble the drink together. Love love love the spicy kick of ginger in the drink!

But before that you must rim your glass with salt. Makes all the difference in the taste and looks lovely too.

This minty lemonade pair well with appetizers like Ultimate Mexican loaded nachos, Classic      hummus, Tandoori Vegetable Tikka and Roasted Potato wedges and Zero oil Potato rosti.

Its a type of drink which you will make again and again!

Gingery, minty lemonade which is super refreshing, hydrating and totally delicious

Type: Beverage
Diet: Vegetarian
Serving: Makes 4-5 glasses


Ginger syrup
2 cups water
1/2 cup sugar
1+1/2 tbsp grated ginger

2 cups mint
Lemon juice


Simmer water, sugar and grated ginger to simmer together in a pot over low heat for 10-15 minutes.

Once cooled, strain and reserve in a bottle and refrigerate.

Grind fresh mint leaves together and set aside with 1/2 tsp lemon juice and 2 tsp water and set aside.

Assembling the drink

First of all, rub a lemon wedge on the edges of glass and then dip the rim in salt.

Add ginger syrup till 1/4 th level of the glass followed by 2-3 tsp of pureed mint.

Squeeze lemon juice (about 1-2 tsp per glass).

Top with cold water/soda water and mix with the help of spoon or stirrer.

Garnish with a lemon wedge and mint leaves and add more ice if required.

Serve immediately.

If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you can try out this Diwali

Strawberry and orange rabdi

Quinoa burrito nourish bowl with Jalapeno ranch

I love love Mexican food! Its spicy, lemony, fresh and so simple to make. Mexican food literally fills me with joy every single time I eat it. And because I love Mexican food so much, there are so many recipes on the blog like Mexican black bean tortilla soup, Ultimate restaurant style salsa, 10 minuteNacho cheese sauce, Mexican black bean tacos. In case you haven't tried Ultimate loaded nachos yet, you must try it this weekend! It is cheesy, crispy, spicy, tangy and so so delicious.

Lately, I have been hooked to this Quinoa burrito nourish bowl with Jalapeno ranch. First things first, this Jalapeno ranch is an explosion of flavour you guys. Its made with yogurt, cilantro (coriander), mint, garlic and jalapenos and i can't tell how delicious it is! Spicy, herb-y, tangy - goes so well with this burrito bowl and numerous other things like Roasted Potato wedges, Zero oil Potato rosti. 

The base of this bowl is cooked quinoa which is gluten-free, high in protein and very filling. Quinoa is accompanied with garlicky kidney beans, sweet and plum corn, fresh pico di gallo and thinly sliced cabbage to make hearty, fast and nutritious bowl. Jalapeno ranch sauce is finally drizzled over the bowl and then mixed through before eating. Its so yummy that I have been having it almost every second day.

The entire recipe uses just 1 Tsp oil! Packed with vegetables and protein in the form of quinoa and kidney beans, it's fast and incredibly healthy . You can even add in more vegetables like bell peppers, broccoli lettuce, carrots and add in other protein like chickpeas, grilled tofu or cottage cheese and even add avocados.

This bowl is the perfect meal when you want something delicious, healthy and at the same time quick and easy to make. It comes together in less than 30 minutes once beans are cooked. To make things easier, you can cook beans previous night and refrigerate or cook extra extra when you make Mexican bean tacos.

Mexican inspired Quinoa burrito nourish bowl with Jalapeno ranch sauce- fresh, healthy, hearty, flavourful and super delicious

Diet- Vegetarian, Gluten-free
Type: Main course
Serving: 2-3 burrito bowls


1/2 cup raw Quinoa
1 cup boiled corn
1 cup Pico di gallo - Recipe here
1 cup Thinly sliced cabbage

Garlicky beans

1 Tsp oil
1 cup cooked beans
3-4 cloves garlic -chopped
1/2 tsp cumin powder
1/2 tsp chilli flakes
1/2 tsp taco seasoning
salt to taste

Jalapeno ranch sauce (Makes about 1/2 cup)

2 Tbsp yogurt
7-8 pickled jalapeno slices
2-3 cloves garlic
1/2 tsp cumin powder
1/2 cup coriander
1/4th cup mint
salt to taste


Start by cooking quinoa according to package instructions. (While quinoa cooks, do rest of the preparation)

Heat oil in a small pan and add garlic. Once garlic is slightly cooked, add in cooked beans along with salt, cumin powder, taco seasoning and chilli flakes. Stir and cook for 2-3 minutes. Turn off gas.

Next make pico di gallo and keep aside. (Recipe here)

Keep corn and chopped cabbage also ready.

Make Jalapeno ranch by blending yogurt, coriander, mint, jalapenos, cumin powder, salt and garlic together in a blender/processor.

To serve, divide quinoa, beans, corn, cabbage and pico di gallo between serving bowls. Drizzle Jalapeno ranch generously over the bowls. Mix and enjoy.

You can even add some nacho chips if you so wish.

If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.

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You might like these recipes too

Zero oil Potato rosti

Who isn't a fan of potato! As mush as I love deep fried potato in the form of french fries or potato wedges, I prefer having Roasted potato wedges  or Tandoori Aloo which is just as comforting and delicious as the deep fried ones. Potato gnocchi in Marinara sauce on the blog is also a celebration of potatoes which you must try- it's simple yet very flavorful.

Coming back to this recipe, Potato rosti is a Swiss dish which is made by cooking grated potatoes with butter in a pan till both sides are absolutely crispy. It's served all over the world with an egg for breakfast or with a salad for light lunch.  Speaking of salads, there are so many salad recipes on the blog like this Thai Rainbow Noodle salad, Colourful Kidney Bean salad, Watermelon and tomato salad which are all great as light meals. You can even serve potato rosti with grilled paneer and sauteed vegetables for a complete meal.

I love making healthier version of recipes and this Zero oil potato rosti has become one of my favourite appetiser to make when people come over or when I am in mood for having something different and delicious. My husband has always loved rosti and now he is even happier that it can be made with zero oil/butter. It's spicy, crunchy, herb-y and has this amazing flavour from the addition of mustard sauce.

It's incredibly crispy on the outside and soft inside! You will be surprised how crispy it gets even without a single drop of oil. Key is to dry the soaked grated potato in kitchen towel and also use a good non-stick pan.

I have used carrot along with potato in this recipe. You can even add other vegetables like grated cabbage and zucchini too. Just remember that potato portion should be twice as much as vegetables. This dish is great as breakfast, snack and even amazing as an appetiser for your guests. You can serve it with good old ketchup, sour cream or yogurt based dips like Tzatziki. Speaking of Tzatziki, I have the best recipe which I'll share soon with you guys!

Zero oil Potato rosti which is crunchy on the outside and soft inside, perfect as breakfast item and appetiser

Type: Breakfast, Side dish
Diet:  Vegetarian
Serving: Makes 4-5 rosti


2 cups grated potato
1 cup grated carrot
1 Tbsp cornflour
1 Tsp mustard sauce
1 tsp chilli flakes
1 tsp dried oregano
1/2 tsp mexican/taco seasning (optional)
Grated soft cheddar cheese (About 2 Tbsp or 1 cube) (I used Amul)
salt to taste


Immediately soak grated potatoes in water else they'll get back. Soak grated carrot too with potatoes and rinse twice.

After rinsing, spread grated potatoes and carrot on kitchen towel and pat dry.

Next add grated potato and carrot, cornflour, oregano, chilli flakes, taco seasoning, mustard sauce, cheese and salt in a bowl and stir to combine everything properly.

Heat non-stick pan. Divide rosti mixture into 4-5 portions and spread on the pan to form patties. Flatten out with the help of spoons and smoothen the side edges too.

Cook on low to medium heat and once surface of rosti is golden brown, carefully flip it and cook another side also till golden brown.

Slower you cook it the better.

Once done, serve hot with ketchup or dip of your choice.

If you try the recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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You might wanna check out these potato recipes too