These mini chocolate-dipped rasgulla bites are a contemporary twist on the beloved Bengali sweet, making them a delightful addition to your Holi dessert spread. The rasgullas are made the usual way from chenna and then cooked in sugar syrup. The fusion comes in with the rasgullas being dipped in rich, melted chocolate. Their mini size makes them ideal for Holi get-togethers, dessert platters, and colorful party tables.

Many dishes go viral, but not all of them check the health or nutrition box. However, with smart tweaks, you can adapt a viral dish to be more wholesome and nutrient-dense. That’s what happens with this whole wheat bun parotta burger, an adaptation of the viral Dubai paratha burger. Whole wheat provides more fibre than white flour and is also a more nutrient-dense flour. Here, the traditional parotta (a type of flaky, lacha paratha) becomes the buns. The dough uses Aashirvaad 100% MP Sharbati Atta because it provides enhanced water absorption, pleasant natural aroma and premium quality texture. The patty is made from a mix of veggies, making the dish vegetarian-friendly. You can opt for a meat patty, too, if you’re looking for a non-vegetarian dish. The parotta buns require dexterity and practice, but the patty is easy enough to master. The result–a savoury, crispy yet soft patty stuffed between two flaky parotta buns—makes for a crowd-winning dish, well worth the effort.