What’s in this Indian-Inspired Rocky Road?

Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top the Rocky Road off beautifully.

Last-minute Mithai

I’ve been known to leave things to the last minute at Diwali time when it’s customary to gift Indian sweets (“mithai”) to your nearest and dearest.

This recipe is a quick and easy raid-the-cupboard workaround that hits the spot when Pendas, Jalebis, Gulab Jamuns and Burfis are all too time consuming to make.

It’s also great for people who aren’t too keen on Indian sweets.

I’ve added all the things I love to this (namely pistachios, Nankhatai from the wonderful Chins’ Kitchen and Turkish delight) but you can swap any of these for what you like best.

Ways to Customise your Indian-Inspired Rocky Road

Other delicious mix-ins would be candied pineapple, coconut cookies and chopped dates. If you’re after a more authentic Indian sweet taste, add 1/2 teaspoon of ground cardamom or cinnamon. This is your sweet treat to customise.

How to add jellies and marshmallows to Rocky Road

Freeze the Turkish delight pieces and mini marshmallows for about 2 hours before you start making these. This will help them keep their shape so you’ll get beautiful pink and white- studded pieces when you cut the Rocky Road.

Box it up for gifting

This Indian-inspired Rocky Road looks stunning when boxed up for gifting and even make a great after-dinner treat when you feel like dessert but are short of time.

How to store this Indian-Inspired Rocky Road at home

Store them in an airtight container in the fridge and they’ll keep well for up to 10 days, although I doubt they’ll last that long.

Follow me on Instagram for more Indian recipes!

After receiving a tonne of requests for Indian sweets through my latest Instagram Q&A session, I have a handful of Indian-style sweet recipes lined up, all in time for Diwali. I hold these Q&As regularly so make sure you’re following my Instagram Stories to tell me what you’d like to see next.

Indian-Inspired Rocky Road recipe

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Indian-Inspired Rocky Road

Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top the Rocky Road off beautifully.

Course Dessert

Cuisine American, Indian

Keyword chocolate, marshmallows, rocky road

Prep Time 30 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 24

Author Sanjana

Ingredients

• 300 g milk chocolate
• 300 g dark chocolate
• 140 g unsalted butter
• 3 tbsp golden syrup
• 100 g Turkish delight cubed
• 100 g Nankhatai broken
• 40 g toasted pistachios plus more for sprinkling on top
• 20 g toasted flaked almonds
• 20 g dried mango cut into 2cm pieces
• 20 g crystallised ginger cut into 2cm pieces
• 60 g gelatine-free mini marshmallows
• 2 tsp dried rose petals
• 1/4 tsp salt

Instructions

• In a freezer-safe container, freeze the Turkish delight pieces and mini marshmallows. This will help them keep their shape for pretty slices.
• Place the chocolate and butter in a glass bowl over a pan of simmering water. Give it a gentle stir every 5 minutes until melted and well combined. Set aside and allow to cool slightly.
• Add the crushed Nankhatai, Turkish delight, nuts, dried mango, crystallised ginger and mini marshmallows. Combine to coat.
• Spread the mixture into a 9” x 6” brownie tin lined with greaseproof paper. Flatten the top and scatter with extra pistachios and dried rose petals.
• Cover and allow to set in the fridge for 6-8 hours.
• Slice however you like and serve with masala coffee.

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Rich, luxurious caramel with a pinch of sea salt reminds me of the gooey-centered masterpieces I overindulged on in my favourite Parisian chocolateries some years ago. These days, whenever I hear the words ‘salted caramel’, my ears prick up like a meerkat on predator watch. And because it’s become so popular, this happens often.

In this recipe, I’ve paired salted caramel with toasted sesame seeds, dark chocolate and a touch of coconut oil. Trust me when I say this flavour combo will take you straight to heaven.

Nutty sesame seeds are ground and added into the biscuit base before being topped with a ridiculously-generous amount of salted caramel blended with coconut oil. The caramel is then set and crowned with sesame oil-spiked dark chocolate.

Be sure to line your tin with plenty of greaseproof paper and groundnut oil to make sure they don’t stick. Try to chill overnight and cut with a super-sharp and hot knife.

The deep, nutty flavours make these bars the perfect after-dinner treat with a shot of espresso. Just be sure to cut them into small cubes. I love them as an afternoon pick-me-up with a glass of cold milk.

If you love the combination of peanut butter and chocolate, you need to try the marriage that is sesame and chocolate. Forget Reese’s Cups and plain old Millionaire’s Shortbread. These will blow your mind.

Salted Sesame Caramel Bars
Serves 16
Adapted from Donna Hay

Ingredients

For the biscuit base:
200g plain flour
30g toasted sesame seeds, ground
150g unsalted butter
100g light brown sugar

For the caramel filling:
2x 397g tins sweetened condensed milk
130g golden syrup
125g coconut oil
1 tsp sea salt

For the chocolate layer:
200g dark chocolate
1 tbsp toasted sesame oil
Toasted sesame seeds, to sprinkle (optional)

Method

1. Combine the flour, ground sesame seeds, brown sugar and melted butter. Press into a greased and lined 6-inch by 9inch tin. Bake in a preheated oven at 180C for 20 minutes.

2. While the biscuit base cooks, make the caramel. Combine the condensed milk, golden syrup and coconut oil. Cook until very lightly-golden and slightly thickened. Add the sea salt and set aside.

3. Remove the biscuit base from the oven and pour over the caramel. Allow to set at room temperature until cool. Place in the fridge for 2 hours or until the caramel has set.

4. Melt the chocolate over a double boiler and stir in the toasted sesame oil. Allow to cool slightly and pour over the set caramel. You can sprinkle over some toasted sesame seeds if you like but I love a smooth, shiny top. Return to the fridge to set for 4 hours or overnight.

5. Slice into bars or pieces as large as you can handle. The recipe makes approx. 16 squares.

Store in an airtight container in the fridge for up to 7 days… if they last that long.

Love Sanjana

The post Sesame Salted Caramel Bars appeared first on Sanjana.Feasts.