Indian-Inspired Rocky Road! When special occasions are fast approaching and I’ve run out of time to whip up something sweet, it’s quick and simple Rocky Road to the rescue!
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.
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
- 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
- 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, golden syrup 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.
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