Diwali 2021: A delicious Rosette De Leche is all you need

This recipe by Chef Himanshu Taneja is a surefire way to ensure your dessert is the envy of every other Diwali gathering.
A rosette de leche is definitely going to turn heads this diwali
A Rosette De Leche is definitely going to turn heads this Diwali

With all of India gearing up for Diwali, this festive season has no dearth of wonderful recipes to drool over. Passing down generations and securing a safe spot in the traditions, there are an endless number of delicious mithais to gorge. 

However, if you’re looking for a dessert that hits the sweet spot a little different, this recipe might just do the trick. 

Himanshu taneja - culinary director - marriott, south asia, international inc.
Himanshu Taneja – Culinary Director – Marriott, South Asia, International Inc.

Created by Chef Himanshu, the recipe is designed to put your lockdown gained culinary skills to the test. And it has health benefits to boot, with the rose petals providing all the necessary antioxidants and vitamins to combat unhealthy Diwali indulgence. 

The chef’s career commenced with Marriott International in 2010 as an Executive Sous Chef at the JW Marriott Mumbai Juhu. Such was his prowess, that he secured the Executive Chef post in a mere three years, only to move on to The St. Regis Mumbai as Director of Culinary in 2017.

Given his remarkable contribution in growing the culinary operations of The St Regis Mumbai, Himanshu was appointed as Director of Culinary for India in 2018. His repertoire and knowledge about the ‘Science of Food’ has resulted in his rapid growth and trajectory within the organization & promoted as Director of Culinary for south Asia, Marriott International. With 20 years of experience, he is highly respected amongst his peers both within the organization and in the industry.

So here’s a recipe from a chef who knows what the market wants, and caters to it in a deliciously satisfying manner. 

Rosette De Leche by Chef Himanshu Taneja

Ingredients

For Mawa

  • 3 litres milk 3.5 % fat (reduced to 628gm mawa)
  • 1625 gms water
  • 125 gms ghee
  • 125 gms grain sugar

For Final Mixing

  • 100 gms grain sugar
  • 10 gms cardamom powder

For Garnish

  • 400 gms dehydrated rose petals
  • 200 gms cold glaze
  • 3 sheets gold leaf

Method

  • Boil the milk in a kadhai.
  • Reduce the flame, continue cooking and scraping at the bottom of the kadai to avoid the milk burning.
  • Continue cooking milk until reduced to 1/4th of the total quantity of the milk or till it gets the thick mass.
  • Once mawa is ready, add sugar and water. Continue cooking.
  • During this process water will start evaporating and the milk solids will start turning brown.
  • Continue cooking, till it reaches a thick batter like consistency.
  • Add ghee in 3 parts and simultaneously continue stirring the mixer.
  • Add more ghee after the first one has been completely absorbed by the mixer. Continue with the same process till the time ghee in the recipe is fully absorbed in the recipe.
  • Rest for 24hrs. at room temperature for the mixture to set. Add the second part of sugar and cardamom. Combine it with your hands.
  • For making dehydrated rose petals, place red rose leaves on a non-stick mat and dry at 75°C for 4hrs. Store in an airtight container.
  • The next day, add a little melted ghee in case the mixture is too dry to bind
  • Portion the dough to 20gm each. Shape to a round ball.
  • Roll the laddu in the cold glaze, next roll over dehydrated rose petals. Finish with golden leaves.
  • Store at room temperature.

Read more. 

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