Gold need not stop at the jewellery counter this Dhanteras. On the festive table, it can appear as pale saffron shrikhand, warm besan ladoos, glossy jalebis and deep amber caramel. Bringing these shades together is about ingredients, careful cooking and contrasting textures, with presentation giving every dish its moment to shine.
Let ingredients lead the way Khanna recommends blooming saffron in warm milk or water for 10–15 minutes. Roast besan patiently over low to medium-low heat, stirring continuously, and heat jaggery gently to avoid bitterness. “The real magic lies in understanding how these ingredients interact with heat. Colour should develop as a natural result of cooking, while flavour remains the priority.”
For evenly golden snacks, shape pieces uniformly, maintain steady heat and avoid crowding the pan. Oil that is too cool can leave food greasy; excessive heat can brown it prematurely. Kedia sums it up: “I always tell people: don’t chase colour—control the cooking, and the right colour will follow. Kedia proposes roasted besan mousse or ganache, ghee caramel, a crisp besan tuile, saffron gel and roasted nuts. Crisp, creamy, chewy and glossy elements make the dessert interesting beyond its appearance. “I think the best modern Indian desserts don’t hide the nostalgia — they translate it into a new format. Style a spread that shines Sheeba de Souza, chef, food stylist and author, recommends contrasting glossy jalebis, crumbly mithai and crisp savouries, with space between dishes and a relaxed arrangement. Ivory, cream and earthy crockery complement golden food, while deep green or burgundy creates contrast. Simple ceramics, brass accents and textured fabrics complete the setting. Keep garnishes restrained: pistachios, saffron strands and chopped nuts for sweets, fresh herbs for savouries. Photograph the spread near a window in daylight, using overhead frames for the table and close-ups for individual textures. Avoid harsh lighting. Existing crockery, a runner or fabric napkins, and flowers or diyas safely away from food can make the table special. “You don’t need expensive serveware to create a beautiful table. Often, it’s the little details that make all the difference.”
Khanna advises gentler frying for thicker snacks so their centres cook before the exterior darkens.