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.
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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