Pondicherry, where French finesse meets South Indian soul, is a sweet-tooth haven you simply can’t ignore. But, if you’ve never sunk your teeth into the sweet confections this coastal town offers, you're missing out on its best-kept secret, i.e. the desserts of pondicherry.
1. Gateau de Poisson (Fish Cake Dessert)
No fish will be harmed (or served) in this dessert. It’s a fun little misnomer. The "fish" here is merely the shape. You can try this as a change from the Chocolate Burfi.
Ingredients:
- 250 gm of rice flour
- 100 gm grated coconut
- 200 gm jaggery (palm sugar for a more authentic flavor)
- 5 gm cardamom powder
- 100 ml coconut milk
- Ghee for frying (about 50 ml)
- A pinch of salt
Procedure:
- Add 200 gm of jaggery to 100 ml of water and bring it to a simmer. Stir continuously until the jaggery melts and forms a syrup. Strain to remove any impurities and set aside to cool.
- In a bowl, mix the grated coconut and cardamom powder together. Pour in the jaggery syrup and blend everything well.
- Slowly add the coconut milk to the rice flour, kneading it into a soft, pliable dough. Add a pinch of salt and let it rest for about 15 minutes.
- Take small portions of the dough and shape them into little ‘fish’ (or any other fun shapes your heart desires). The quirkier the better! Think dolphins, starfish, or even whimsical sea monsters!
- Heat ghee in a pan and fry the dough pieces until they turn a lovely golden brown. The crispy outside will perfectly contrast with the chewy inside.
Serve these with a drizzle of extra jaggery syrup if you like your desserts extra sweet
2. Pondy’s Choco-Coconut Galette
While galettes are traditionally French, Pondicherry has, of course, put its tropical spin on this buttery pastry. Chocolate Mousse or Praline Cake are classics, but this will leave you craving for more.
Ingredients:
- 200 gm all-purpose flour
- 150 gm cold butter (cut into cubes)
- 50 ml ice-cold water
- A pinch of salt
- 100 gm Cadbury Bournville dark chocolate (roughly chopped)
- 50 gm grated coconut
- 50 gm sugar
- 50 ml coconut milk
- 5 ml vanilla extract
- 1 egg (for egg wash)
Procedure:
- In a large mixing bowl, combine 200 gm of all-purpose flour with a pinch of salt. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Slowly pour in the ice-cold water and form it into a dough ball. Wrap it in cling film and let it chill in the fridge for 30 minutes.
- While your dough is chilling, let's prepare the filling. In a small saucepan, combine the grated coconut, sugar, and coconut milk. Simmer on low heat until the mixture thickens into a jam-like consistency. Stir in the chopped dark chocolate and vanilla extract, letting the heat from the mixture melt the chocolate into the coconut.
- Take the dough out of the fridge and roll it out on a floured surface to about 1/4-inch thickness. Don't worry if it's not a perfect circle.
- Spoon the chocolate-coconut mixture onto the center of the dough, leaving about a 2-inch border around the edges. Fold the edges over the filling, leaving the center exposed.
- Beat one egg and brush it over the dough edges for that golden glow. Preheat your oven to 180°C and bake the galette for 25-30 minutes, or until the crust is beautifully browned.
- Let the galette cool for about 10 minutes. Slice it up and serve with a scoop of vanilla ice cream, or maybe even a drizzle of coconut cream for the full Pondy vibe.
Desserts in Pondicherry are more than just food. They are a beautiful fusion of cultures. The coastal town’s rich history is reflected in every bite of these treats, whether it's a simple fish-shaped cake or an elegant galette with local twists. And the best part? You don't have to go all the way to Pondicherry to indulge in its sweet offerings. With these recipes, you can bring the spirit of Pondy into your kitchen, creating a delightful fusion that’ll make your taste buds dance.