Traditional Indian Sweets with a Modern Twist

Our country India, is a beautiful place that is inhabited by citizens of different religions, communities, and food habits. Moreover, the country sees a wide range of festivals throughout the year that call for celebrations. 

When it comes to festivals, there is only one thing that occupies the mind, Indian sweets. Today, thanks to the internet, and food blogs, you can find homemade Indian sweets. All you need to do is get the ingredients home, and you can prepare them. 

Likewise, you can add your own variations, elements, and flavours according to personal taste. Preparing Indian sweets, don’t call for any occasion or festival, you can prepare them anytime, you want to. 

These delicious desserts come with a small twist in them, to make them livelier. 

Indian Sweets With Modern Twist

Some of the most popular Indian sweets include Mysore Pak, Carrot Halwa, Ladoo, Kheer, and a wide range of Bengali Sweets. Usually, they are prepared at home, but if you have no time, you can get them from a sweet store nearby. 

Below are some lovely recipes that you will find useful when you are in search of Indian sweets with a twist. What are you waiting for? Go ahead, and prepare some of these dishes during your free time, and surprise everyone.

Chocolate Mysore Pak 

The Mysore Pak is a delectable Indian sweet that is consumed throughout the year. Prepared from loads of ghee, this rectangular-shaped sweet can instantly melt inside your mouth. Why not prepare a chocolate version of it? Here we have the chocolate mysore pak recipe.


1 cup Besan

1½ cups Sugar

½ cup Ghee

2 tbsp Cadbury cocoa powder

1 tbsp chopped pista

1 tbsp almond flakes


Take a bowl, and mix the besan, cocoa powder and ghee into it.

Now, use a pan, place on medium flame, and pour the water & sugar inside. Make a sugar syrup. 

Then, you have to add the besan to the sugar syrup.

You can now pour in the ghee, and mix well.

Use a lined baking tray, and transfer the contents. 

Now, flatten the mixture evenly.

You can layer the mixture with almonds & pista. You can use any option you want. 

You can press the top layer. Now, let it cool for some time, cut them into any shape you want, and serve them.

Chocolate Modak

The Modak is a popular sweet dish that is prepared in North India. Commonly found in Maharastrian & Gujarati homes. We want to twist it, by adding chocolate to it. Here we have provided you with the chocolate modak recipe.


10 packs of Cadbury Dairy Milk


1 cup desiccated coconut

½ cup milk powder

¾ cup full-fat milk

½ cup sugar

2 Cadbury Dairy Milk

2 Cadbury 5 Star

6 Cadbury Dairy Milk


First, take a bowl, and melt the Dairy Milk.

Use a non-stick pan, and place the milk powder, desiccated coconut, sugar, and milk. Then you have to cook it on a medium flame for 5 minutes.

You can add Dairy Milk and optional chocolate. Stir the contents, and cook it for a few minutes.

Allow it to cool, and then use a modak mould. Pour the contents inside it, and press gently. 

Repeat the same for all the contents.

You can take a spoon, and then dip the modaks in the bowl containing the melted chocolate. 

Let it cool for some time. 

The last 3 ingredients are optional. If you want, you can use them or you can even try white chocolate. 

Shahi Tukda Gajar Halwa Shots

This dish is a twist to the Gajar Ka Halwa. We are going to add Shahi Tukda Gajar Halwa Shots fused with Rabri Recipe. You can place the contents in a glass. You can place a slice of bread that is fried with ghee laced in rose water. 


For the Basundi/Rabri

2 liter Milk

3/4 cup Sugar

1 teaspoon Cardamom Powder (Elaichi)

2 Saffron strands

1/4 cup Pistachios

For the Shahi Tukda

2 Whole Wheat Brown Bread

2 tablespoons Ghee

2 tablespoons Sugar

1 tablespoon Water

1/2 teaspoon Rose water

Pistachios , to garnish

For the Gajar ka Halwa

500 grams Carrots (Gajjar) , washed and peeled (preferably red)

1/4 cup Ghee

400 ml Milk

150 grams Khoya (Mawa)

200 grams Sugar

1 teaspoon Cardamom Powder (Elaichi)

2 tablespoons Ghee

1 tablespoon Slivered Almonds (Badam)

1 tablespoon Pistachios , sliced


We prepare the Basundi (Rabri), beforehand.

To begin making the Basundi Recipe, we need to use condensed milk. You take the milk in a pan, use high to medium heat, and bring it to a boil.

Pour some sugar, and keep stirring. You can then reduce the flame to low when the milk has become 1/4th of the original content.

You need to keep scraping the cream. Then add it back to the condensing milk. It will begin to thicken. 

The Basundi (Rabri) is done, and you need to add the cardamom powder and some chopped nuts.

Pour it into a large bowl, and cool it. Then refrigerate for a few hours. For the Shahi Tukda, you need to slice the bread into 4 triangles. 

Then take a pan, and place it on medium flame. Then pour some ghee on it, and fry the bread triangles. 

Use another pan, place it on medium flame, and add the water, sugar, and some of the rose water. Keep stirring until you get a sugar syrup. You can dip the bread slices into it, and leave it aside. 

Finally, the carrot halwa. Take some carrots, peel them, and then grate them. Use a pressure cooker on medium flame. Pour in the grated carrots, and then add some ghee to it. 

Saute for a couple of minutes. Cook it for 1-2 whistles. Take a pan, add some milk, and cook, until the milk comes to 3/4th the original content.

Pour the grated khoya, elaichi powder and sugar.

You can add the cooked carrots to the mixture. 

Stir until you get a thick halwa.

You can take a glass, and fill ½ of it with the carrot halwa. Then top it with a spoon of rabri. Place the bread triangle.

Kesar Paneer Ki Kheer Recipe

You surely would have had Kheer several times. It is a simple dish that can be prepared at home. How about adding some paneer to it? That is right. Once the dish is ready, you will be surprised at how simple & easy it is to prepare. It is similar to another popular dish, the rasmalai. 


1 litre Milk

1 cup Paneer (Homemade Cottage Cheese), crumbled

15 Saffron strands

1/4 cup Sugar

1/2 teaspoon Cardamom Powder (Elaichi)

4 Whole Almonds (Badam), pound

4 Pistachios, pound

1 Edible Silver Foil/Leaf (Chandi Ka Vark), for garnishing


You have to take a pan and heat the milk on a medium flame. 

When the milk gas comes to a boil and starts condensing the milk. 

Condense the milk, which should take around 30 minutes. 

Now, you can add the saffron strands, sugar, cardamom and the crumbled chenna.

You can cook it for 5-10 minutes on low flame. 

The kheer has to be somewhat thick, then you can turn off the flame. 

You can garnish it with almonds and pistachio.


The above were some scintillating traditional Indian sweets that come with a modern twist. You may want to try them at home. Once you serve them, don’t be surprised to notice the entire plate dry as a bone.