Hetal Vasavada’s culinary journey blends Indian flavors with Western baking techniques, redefining desserts and celebrating cultural heritage through her cookbooks and innovative recipes.
When Hetal Vasavada entered the MasterChef kitchen in 2015, she brought with her not just culinary skills but also the rich aromas and memories of her Gujarati-American upbringing. As a first-generation Indian-American from New Jersey, Vasavada distinguished herself with her technical precision and her bold embrace of Indian flavors. Her dishes, which fused Western techniques with spices from her childhood, often surprised even the most seasoned judges. Although her journey on the show did not culminate in a trophy, it set her on a path to redefine the perception of Indian food, particularly desserts, in contemporary cuisine.
Following her time on MasterChef, Vasavada launched her blog, Milk & Cardamom. This platform allowed her to share recipes inspired by her childhood experiences, where weekends were spent cooking alongside her mother. Each dish was infused with flavor and tradition, transforming the blog into more than just a recipe archive; it became a narrative of what it means to be desi through the lens of food, offering tastes of home while introducing fresh perspectives.
In 2019, she published her debut cookbook, also titled Milk & Cardamom, which focused on Indian-inspired desserts. The book struck a harmonious balance, featuring recipes such as gulab jamun bundt cake, mango lassi tart, and masala chai. Each recipe was accompanied by personal stories that reflected her experiences growing up as a brown girl in America. Vasavada’s approach transcended merely substituting “ethnic” ingredients; it was about honoring flavor memories and ensuring that Indian spices found their rightful place on modern baking shelves.
Her latest book, Desi Bakes, showcases an even more confident embrace of her roots. This stunning volume is filled with recipes that evoke both nostalgia and novelty. From rose-cardamom snickerdoodles and chai-infused pound cakes to saffron-lemon bars and kalakand cheesecake bars, the pages are alive with flavor combinations that comfort and surprise. Vasavada writes with warmth and clarity, providing home bakers with the tools they need to succeed while reflecting the experiences of many in the Indian diaspora. Her recipes embody the duality of growing up in a culture that blends traditional Indian cooking with modern culinary practices. For instance, a galette might feature mango and black salt, while brownies could be enhanced with a hint of garam masala. The results are visually striking and emotionally resonant.
Desi Bakes speaks to a diaspora eager to pass down cultural traditions to the next generation. It serves as a reminder that Indian flavors belong in every pantry, on every baking tray, and in every story we choose to tell.
Vasavada has graciously shared two recipes from her latest book, Desi Bakes, allowing readers to experience the fusion of Indian flavors in their own kitchens.
Kheer Tart
This tart is inspired by the French riz au lait tarts, or rice pudding tarts. While the French version is often spiced with vanilla or orange zest, Indian kheer is flavored with saffron and cardamom. It can be served warm or cold and is typically enjoyed during family gatherings or religious holidays. Vasavada’s kheer is not overly sweet, allowing for personal adjustments to taste.
Ingredients for Sweet Tart Dough:
2/3 cup (112 g) basmati rice
1 tablespoon (15 g) unsalted butter
2 cups (480 ml) whole milk
1/4 cup (50 g) granulated sugar
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
15 to 17 saffron threads
1/4 cup (23 g) ground pistachios (optional)
Dried rose petals (optional)
Preparation:
Preheat the oven to 375°F (190°C). Press the tart dough into a 9-inch (23 cm) tart pan, ensuring even coverage on the sides and bottom. Dock the dough with a fork and freeze for 30 minutes or overnight. Line the crust with parchment paper or foil and fill with beans or pie weights. Bake until the edges are lightly golden brown, about 14 to 15 minutes. Remove the weights and liner, then bake until the tart shell is golden brown, an additional 10 to 15 minutes. Let cool.
Rinse the rice until the water runs clear and soak in cold water for 30 minutes. Drain and set aside. In a medium saucepan, combine butter and milk, bringing to a boil over medium-high heat. Add the rice, sugar, cardamom, and salt, stirring well. Simmer over low heat, stirring occasionally, until the rice is tender, about 15 minutes. Remove from heat and stir in saffron. Let cool completely.
Spoon the kheer into the baked tart shell, spreading it evenly. Optionally, sprinkle the edges with pistachios and dried rose petals. Serve within four hours to prevent the crust from becoming soggy.
Shrikhand Yogurt Cake
This cake is a delightful way to use leftover shrikhand, a lightly sweetened yogurt dessert flavored with cardamom and saffron. The French-style yogurt cake is eggless and can be drizzled with a quick icing made from leftover shrikhand for added tang.
Ingredients for Yogurt Cake:
Softened butter and cooking spray for the pans
1 ½ cups (180 g) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 ¼ cups (300 g) shrikhand
1/2 cup (100 g) granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 cup (110 g) vegetable oil
1/4 cup (60 ml) whole milk, at room temperature
Preparation:
Preheat the oven to 350°F (180°C) and grease the Bundt pans with butter and cooking spray. In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the shrikhand, sugar, vanilla, cardamom, oil, and milk until well combined. Gently fold in the flour mixture until no dry flour remains. Spoon the batter into the prepared pans and tap to remove air bubbles. Bake until a toothpick inserted into the center comes out clean, about 18 to 20 minutes for mini Bundts or 25 to 35 minutes for a large cake. Let cool in the pans for 10 minutes before transferring to a wire rack.
For the glaze, whisk together shrikhand, milk, and powdered sugar until smooth. Spoon over the cooled cake and top with chopped pistachios.
These recipes exemplify how Indian flavors can seamlessly blend into modern baking, creating delightful treats that honor cultural heritage while appealing to contemporary palates.
Source: Original article