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.

Pin it for later!

If you like this, you’ll love my recipe for

Love Sanjana

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And said bribery always involved sweets.

Chocolate Limes to be precise. She had a stash of these retro classics stowed away in her top drawer for when you answered a question correctly, or were simply doing something that was out of your comfort zone. Even though it was a single sweet you probably wouldn’t have given a toss about if your nan had offered one up at the weekend, it was the status, power and sense of achievement that came with that limey shell and chocolate middle. It made you feel like you had truly taken a step forward that day.

Don’t even get me started on the time one kid mapped the entire family tree of Henry V111 on the wall and earned himself a tidy SIX Chocolate Limes – one for each deceased wife. The whole class was seething with jealousy.

My point is, it’s always important to reward yourself. Someone I look up to very much once said to me, ‘Don’t be fixated with end goals. Reward your successes every step of the way, recognising the things you’re learning and how they’ll ultimately contribute to a bigger picture. Learn new skills and collect a multitude of new experiences. Consistently accomplish your aspirations, however small.’ This is something I believe can keep us motivated and not overwhelmed by long-term goals.

If I learnt anything in year five, it was that the chocolate limes reward system was the dog’s bollocks and a legit way to make you feel great about achieving something – when you’re ten. Now we’re all grown up, I felt the need to take standard sweets to the next level.

These Lime and Dark Chocolate Melting Moments are incredibly soft and almost Viennese Whirl-like in texture. A combination of flour, icing sugar, butter and cornflour creates the most wonderful melt-in-the-mouth feel. Inspired by those retro Chocolate Lime sweets, the biscuits are packed with lime zest and extract, while the chocolate buttercream filling gives them the most delicious bitter sweetness. Add a smidge of lime marmalade for added indulgence. I’m a life-long advocate of Rowse Shredded Lime Marmalade.

So tell me, what have you achieved today? Whether you saved a life or simply managed to have a great conversation with someone new, treat yourself to one of these Lime and Dark Chocolate Melting Moments. You deserve it.

Lime and Dark Chocolate Melting Moments
Makes 18

Ingredients

For the biscuits:
200g plain flour
200g unsalted butter, softened
40g icing sugar
30g cornflour
Zest of 2 limes
Drop of lime extract (optional)
Drop of green food colour (optional)
Pinch of salt

For the chocolate filling:
120g unsalted butter, softened
90g icing sugar
100g dark chocolate, melted
30g cocoa powder

Method

1. Pre-heat the oven to 160C. Line two flat baking sheets with greaseproof paper.

2. Place all the ingredients for the biscuits into a food processor fitted with a rotating blade and switch it on to high. Process until you have a smooth dough that leaves the bowl fairly clean.

3. Place the dough into a piping bag fitted with a large, star-tip piping nozzle and pipe an even number of rosettes or swirls onto the sheets. Try to make sure they’re all a similar size to make sandwiching them together easier later on.

4. Bake for 18-20 minutes or until lightly golden. Allow to cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

5. To make the filling, beat the butter and sugar until pale and fluffy. Add the cocoa powder and chocolate and continue to beat for 10 minute.

6. Pile the buttercream into a piping bag fitted with a star tip and pipe onto the biscuits before sandwiching with another, or simply spread the buttercream on with a teaspoon.

Love Sanjana

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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

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I remember the days my brother and I would raid the biscuit selection box, grabbing our favourites before the other one could get their paws on them. In our house, it was always the jammy dodgers, bourbons and custard creams that went first.

I first spotted this recipe on The Boy Who Bakes, Edd Kimber’s website whilst doing some last-minute baking for a party. Short, delicate butter biscuits with a hint of vanilla sandwiched with that sweet custard flavour I’ve loved since I was a kid. To say Edd’s recipe is heavenly would be an understatement.

For me, milk and cookies has always evoked memories of ice cold rose milk and shortbread in the summer sun at my aunt’s house. My brother would complain and demand chocolate Nesquik, meaning I got to guzzle down his share of bright-pink rose milk too. Winner.

Combining the two flavours of my childhood was a no brainer – adding a hint of lemon thyme was a last-minute addition which worked a treat.

These make lovely gifts for Christmas (they have that sweet Turkish Delight-feel about them) or are great with tea or coffee after dinner. But my favourite way of serving them is with a glass of cold milk. There’s nothing like a bit of nostalgia around this time of year.

Eggless Rose Custard Creams
Adapted from Edd Kimber’s Custard Creams recipe
(makes 20-25)

Ingredients

225g plain flour
50g custard powder
30g icing sugar
170g butter, cold and cubed
½ tsp vanilla bean paste

For the filling:

40g butter
1 ½ tsp rose syrup
120g icing sugar
2 tbsp custard powder
Lemon thyme for sprinkling

Method

1. Pre-heat the oven to 180°C.

2. For the biscuits: Combine the flour, custard powder and sugar. Lightly and quickly, rub in the butter until it resembles coarse breadcrumbs. Add the vanilla bean paste and bring together using your hands. If the mixture seems too dry, wet your hands a little and bring together to form a dough. Try to work quickly.

3. Wrap the dough in cling film and allow to rest in the fridge for 30 minutes.

4. Meanwhile, whip together all the ingredients for the filling. Set aside in a cool place.

5. On a floured surface, roll out the chilled dough to about 3-4mm in thickness. Use a round cutter to cut out the dough. Place the discs on a lined baking tray and allow to rest in the fridge for 20 minutes.

6. Make a few holes in the top of the biscuit dough to prevent it from rising. Bake in the pre-heated oven for 12-14 minutes or until lightly golden. Remove from the oven and allow to cool completely.

7. Take small amounts of the filling and roll into balls. Take a few leaves of lemon thyme (don’t overdo it) and sandwich the biscuits with the balls of rose filling and thyme, pressing gently and being very careful not to break them.

Merry Christmas!

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Happy Thursday, readers. You’re probably wondering why on earth I’m posting on a weekday. No, I don’t have a day off to chillax with a steaming cuppa chai. Sob.

Ingredients

200g milk chocolate, chopped finely
120ml double cream
2-3 tsp framboise liqueur
Raspberries and icing sugar to decorate

For the shortbread

125g butter, room temperature
180g plain flour
1 tsp lemon zest
2 drops of lemon extract (optional)
65g caster sugar, plus more for sprinkling on top of the shortbreads

Method

1. To make the puddings, heat the cream in a saucepan until just before boiling point. Remove from the heat.

2. Add the chopped chocolate and framboise liqueur to the cream. Stir the mixture very gently until all of the chocolate has melted.

3. Pour into small ramekins (they’re very rich!), top with a few raspberries and allow to cool. After around 20 minutes, place the ramekins in the fridge until 30 minutes before you’re ready to serve.

4. To make the shortbreads, preheat the oven to 150°C.

5. Cream together the butter and sugar until light and fluffy. Mix in the lemon zest and essence.

6. Sift in the flour and roughly combine. Using your hands, bring the mixture together to form a dough. Wrap in clingfilm and refrigerate for 15 minutes.

7. Remove from the fridge, roll out on a floured surface to around 3-5mm in thickness. Cover the disc in cling film and return to the fridge for a further 15 minutes.

8. Using a heart-shaped cookie cutter (or any other cutter you may want to use), cut out your shortbread shapes. Place on a greased and lined baking sheet and, using a fork, prick holes into your shapes. Cut larger holes in the top if you wish to tie them with a pretty ribbon once cooled.

9. Sprinkle with sugar and bake for around 12-14 minutes.

10. Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely. Tie with ribbon, if using.

Note: Don’t let your shortbreads brown too much (a little golden tinge around the edges is fine). If you find they’re overbrowning, turn your oven down and bake on the bottom rack for a little while longer.

Dust the puddings with icing sugar immediately before serving.

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They’re perfect if you’re a chomper, a dunker, or a nibbler.

These biscuits were requested by a reader via my Facebook page a long time ago. Wicked me, I’ve only had time to make them now. Nankhatai are a type of Indian tea biscuit. They are most likely to be flavoured with some of the usual suspects- green cardamom, saffron, ground mace… I could go on forever, baby.

In my enduring quest to make you all fat and greedy, I’ve not skimped on the butter because there’s no such thing as a calorie-free biscuit. Nope. Not in any country. Although, I’m guessing that if there is, it probably tastes like rabbit bedding. I’ve kept the recipe pretty conventional, apart from the addition of desiccated coconut. So not very conventional, then…

Remember to use saffron sparingly, the flavour is very intense and if too much is used, you may end up with a bitter-tasting potpourri-ish-thing-which-I-won’t-call-a-biscuit. Plus, it’s super expensive, so be kind to your pocket. Coarse semolina gives these biscuits a beautiful texture which I simply adore, and chickpea flour adds a divine nutty flavour.

Nankhatai are not supposed to be too sweet. My guess is that this is because Indians LOVE their tea sweet. Sweeter than Hello Kitty (sorry if you hate Hello Kitty but if you do… leave). So, perhaps it would be more accurate to say that Nankhatai are perfect with sweet tea (avec plenty of chai masala) to gently warm your tummies in the morning.

Note: All measurements are in grams and tsp/tbsp for accuracy.

Ingredients
(Makes around 35 small biscuits)

260g plain flour
25g chickpea flour
35g coarse semolina
215g unsalted butter, room temperature
110g icing sugar
¼ tsp baking powder
1 tbsp desiccated coconut
1 small pinch saffron
½ tsp cardamom ground
Pistachios to decorate

Method

1. Beat the butter and sugar until pale and fluffy.

2. Add the baking powder, saffron, cardamom.

3. Sift in the semolina, gram flour and plain flour. Bind into a soft dough.

4. Make around 35 1 inch balls and flatten them slightly.

5. Place on a greased, lined baking tray and ensure there is enough space around each piece of dough as they will spread while cooking. Bake in a pre-heated oven for 8 minutes at 160 degrees Celsius. Remove the biscuits from the oven and carefully place a pistachio in the centre, return to the oven and bake for a further 7 minutes until golden.

6. Remove from the oven and transfer to a wire rack to cool.

You can glaze these with a zig-zag of icing if you like the sweeter things in life. Or even better… Use chocolate. Bad influence, aren’t I?

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Today’s post is dedicated to the spring festival Holi and the patron saint of Wales, St David. Today is the first day of the Indian festival of colours, Holi (which can last up to sixteen days! Now that’s my kind of festival). Tomorrow is St David’s Day (I bet Wales will be buzzing!)

One way in which Holi is celebrated is through the burning of Holika, the sister of the king of demons Hiranyakshapu and aunt of Prahlada. Hiranyakshapu prayed for thousands of days and nights to Lord Brahma (the creator) in order to be granted a boon. He asked to be worshipped as God himself; to be protected from dying ‘during day or night; inside the home or outside, not on earth or on sky; neither by a man nor an animal; neither by asthra (a weapon) nor by shastra (sacred means)’.The story states that Hiranyakshapu’s young son Prahlada, a devotee of Lord Vishnu (the preserver) was ordered by his father to sit on a pyre, on the lap of his aunt Holika (who was to be protected from flames by a magic shawl). Magically, Prahlada was protected by his beloved Lord Vishnu due to his constant chanting of ‘om namo bhagvate Vasudevaya.’ These submissive words of love to Lord Vishnu moved the protected blanket onto the young child, perishing Holika in the process. Don’t feel bad, it was in her karma to die this way. And she was the sister of the demon king. She had it baaaaaaaaaaad.

In the end, Lord Vishnu appeared on earth as Narasimha. He was not a man or an animal. He was half man, half lion. He didn’t kill Hiranyakshapu during the day or at night. He killed him at dusk. He didn’t kill him inside the home or outside. He killed Hiranyakshapu on the terrace of his home. He didn’t kill him on earth or in the sky. He was killed in the lap of Narasimha. He did not die by either asthra or shastra. He died by the deadly claws of Narasimha himself. If you are interested in learning a little more about these stories then the Vishnupuran DVD’s are really good for kids and adults alike.

This is just one story of Holi; others state that Lord Krishna innocently complained to his mother about the dark colour of his skin. He protested that his love, Radha had beautiful fair skin and so his mother coloured Radha’s face in bright, beautiful colours. This is one of the reasons for the charming ‘throwing of coloured powders in each others faces’ celebration during Holi. Fun, right?

Holi is celebrated in so many different ways throughout the East Asian subcontinent by Hindus, Buddhists Jains, Sikhs and many other religions for numerous reasons. I’ve just shared with you what I know about the Hindu Holi celebrations. For many regions, Holi is also significant for agricultural reasons (harvesting crops etc). If you know any more about Holi or St David’s day then please leave lots of interesting comments… I’d love to hear more stories!

Okay, so that was a pretty brief explanation of what I know about Holi (I know it’s hard to believe seeing as though I blabbed on for such a long time). Now, I bet it has already dawned on you that I know significantly less about St David’s Day. However, I do know that he was a vegetarian. See, we have some things in common. We both love leeks. That’s pretty much it really. Okay, so that’s all I know about St David and his day. Please can some compassionate soul educate my depraved mind?

Why have I been going on about random things for so long? What I’ve been meaning to say it that today’s post was initially created for St David’s Day and later inspired by Holi. I would like to say thank you to Mr (St) P (Pete) of Delicious Delicious Delicious for sending me the first prize for his Re-Inventing the Lamington Competition. It was a beautifully intricate, and not to mention enormous Welsh Dragon shaped cookie cutter.

Now I have to admit, some of these guys were more compliant than others. Some just didn’t wanna leave their mama (the cutter herself) and got decapitated as a result. I’m not gonna lie, there were various dragon limbs and body parts all over the place.* It was pretty horrific. Lucky for them, I know how to patch up cookie dough. Unlucky for them that I only know how to do it badly.

Rainbow Strawberry Shortbread Biscuits
Ingredients
(makes around 24 non-huge, non-dragon shaped shortbread biscuits)

220g butter
120g caster sugar
240g plain flour
½ tsp vanilla extract
1 tsp strawberry extract
A range of rainbow-inspired colours

Method

1. Beat together the butter, sugar, vanilla and strawberry extract.

2. Sift in the flour and combine to make a dough. Divide the dough into equal portions and add in the colours one by one. If the dough becomes too soft and warm immediately place in the fridge and proceed when it is cooler and firmer.

3. Wrap the doughs in cling film separately and chill in the fridge for 30 minutes.

4. Remove from the fridge and take off the cling film. Dust your surface with flour and combine the colours in any way you like. Once you have your rainbow dough, wrap it up again and return to the fridge for 15 minutes.

5. Remove the dough from the fridge and take off the cling film. Roll it out on a floured surface until it is about 3-4mm thick.

6. Get cutting with your favourite cookie cutters. Or roll into slightly flattened balls for shortbread thumbprint style biscuits.

7. Place the cut out shapes on a greased, lined baking tray and chill in the fridge for 5 minutes (yeah I know there’s a lot of ‘fridge’ involved, but the butter should remain cool for the shortbread to be light and crumbly). Make holes in the biscuits with a fork and top with a little extra caster sugar if you wish.

8. Bake in a preheated oven at 180 degrees Centigrade for 8-10 minutes.

9. Remove from the oven and allow to rest for 5 minutes, then carefully transfer to a wire rack.

Have a roaring Holi and St David’s Day!

Do dragons roar???

*Note: No actual dragons were harmed in the making of these delicious strawberry shortbread biscuits.

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I found this recipe on a website I adore and visit often; Pham Fatale. I’m sure many of you will have visited Jackie’s blog over and over just to gawk at her creative recipes and beautiful photography. This is one recipe that caught my eye months ago and I’ve been pining to try it ever since! I had to adapt the recipe slightly because her recipe uses eggs. She does suggest leaving the eggs out however she says that the cookie does crumble easily this way. Well, let me tell you that I wasn’t satisfied with lettin’ the cookie crumble so I adapted the recipe in order to stop this from happening. It was a wholly successful mission… Almost. I wouldn’t describe my recipe as a cookie recipe but more of a biscuit. A damn delicious biscuit, may I say. It was buttery, crunchy and fragrant with all of that beautiful pandan flavour. Heavenly! And oh so cute with that little chocolate button in the middle. I suggest a couple of these with a tall glass of my spiced milk. Yeah that’s right; it’s a whole new take on classic milk and cookies (or biscuits in this case!)

I cannot say how Jackie’s recipe tastes as I haven’t followed it to the letter. Although I consider my version a simplified, eggless take on her gorgeous cookie recipe! I have substituted the melted chocolate with Cadbury’s (soon to be Kraft! Shock. Horror!) Dairy Milk Buttons (nomnomnom I will eat the whole bag in 56 seconds). If you can’t find these then just put a couple of chocolate chips in the little ‘thumbprint’ when the biscuits are still hot. They will melt and come together in the same way. Enjoy! Sorry I couldn’t have provided a more detailed post- I have lots of reading to do but just couldn’t resist sharing this recipe with you! I’ll be back soon to share with you a Lamington recipe for Mr P’s competition over at Delicious Delicious Delicious. Do check the wonderful competition out!

Ingredients (makes 24 biscuits)

1 ¼ cups plain flour, sifted
1 tbsp egg replacer (such as Allergycare)
¼ cup icing sugar + 4 extra tbsp’s icing sugar
1/8 tsp baking soda
Pinch of salt
1 tbsp water
6 tbsp butter at room temperature
24 Chocolate Buttons (plus more for munching)
1 tsp pandan extract

Method

1. Combine the flour, egg replacer, ¼ cup icing sugar, baking soda and salt. Set aside.

2. Cream together the butter, 4 tbsp’s icing sugar and pandan extract. Add the butter mixture to the flour mixture and combine quickly with cold hands. If you need to add 1 tbsp water to bring the dough together then do so.

3. Wrap the Hulk lookin’ dough in cling film (plastic wrap) and place in the fridge for 30 minutes.

4. Cram as many chocolate buttons into your mouth as you possibly can.

5. Grease and line baking trays (I used two) then roll your dough into 1 inch-sized balls and flatten them slightly.

6. Arrange the dough balls on your tray evenly spaced (they will spread as they cook).

7. Bake at 160 degrees C (gas mark 4) for 8-10 minutes then remove from the oven. Make ‘thumbrints’ in the centre of the half-cooked biscuits with a spoon (not your actual thumb!) I used a rounded mini measuring spoon. Return them to the oven and bake for a further 8 minutes.

8. Remove the biscuits from the oven and push in a little chocolate button or a couple of chocolate chips into the ‘thumbprint’. Allow to cool thoroughly before taking them off the baking sheet.

9. Enjoy with a glass of spiced milk!

Back to the books I go… But not without another biscuit! *Munch Munch*

Update: Check out The Little Teochew’s version of Pandan Biscuits here!

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