When special occasions are fast approaching and I’ve run out of time to whip up something sweet, it’s Indian-inspired Rocky Road to the rescue! It’s 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.
I’ve been known to leave things to the last minute at Diwali time when it’s customary to gift Indian sweets 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. 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.
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.
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. 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.
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.
Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top this Rocky Road off beautifully.
- 300 g milk chocolate
- 300 g 70% dark chocolate
- 140 g unsalted butter
- 3 tbsp golden syrup
- 100 g Turkish delight (cut into 2cm pieces)
- 100 g Nankhatai, broken (I use orange & ginger from Chins' Kitchen)
- 60 g gelatine-free mini marshmallows (I use Freedom Mallows)
- 40 g pistachio nibs (toasted, plus more for sprinkling on top)
- 20 g flaked almonds (toasted)
- 20 g dried mango (cut into 2cm pieces)
- 20 g crystallised ginger (cut into 2cm pieces)
- 2 tbsp dried rose petals
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 broken 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 (big, small, bars, squares) and serve with masala coffee.
Store in an airtight container in the fridge for up to 10 days.
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