Three new fusion desserts for Holi celebrations

Holi celebrations can now include three new fusion desserts. Chef Pradip Kumar Pani from Grand Mercure Mysore has created Thandai Mousse, Rangoli Rasmalai Truffle, and Coffee & Mascarpone Stuffed Gujiya, blending traditional flavors with modern twists. The Thandai Mousse features a creamy texture with gulkand crumble for added crunch. Rangoli Rasmalai Truffles combine rasmalai with white chocolate, decorated in vibrant colors. The Coffee & Mascarpone Stuffed Gujiya offers a unique Italian-inspired filling. These desserts aim to enhance the festive experience, providing fresh options for those looking to celebrate Holi with innovative flavors.