This mithai dip is made with cream cheese and flavored with cardamom, rose water and burfis! Serve it as a part of an Indian Dessert Charcuterie Board with lots of mithais, cakes, fruits, brownies, cookies and more!

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: Not specified
  • Total time: 29 minutes
  • Yield: 20
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 cup heavy cream
  • 8 oz cream cheese
  • 1/2 cup powdered sugar (50 grams)
  • 1 & 1/2 teaspoon rose water
  • 1/2 teaspoon cardamom
  • 3-4 khoya burfi (grated, each burfi weighed around 25 grams)
  • grated burfi and boondi (to garnish)

Method

  1. To the steel bowl of your stand mixer, add the cream. Beat the cream using the wire whisk attachment until it forms peaks. Then transfer the whipped cream to a separate bowl.
  2. Now add room temperature cream cheese to the same steel bowl. Beat for 2 minutes using the paddle attachment of your stand mixer until the cream cheese is smooth. Then Add in powdered sugar and mix until combined.
  3. Add 1/2 teaspoon cardamom powder and mix until well combined.
  4. Now, take 4 khoya barfis and grate them using the thicker side of the grater. Add the grated burfi to the cream cheese mix and mix using a spatula.
  5. Then start folding the whipped cream into the cream cheese and burfi mixture using a spatula. Also add rose water and stir.
  6. Fold until all the cream is well combined with the cream cheese. At this point, if you want or prefer a thinner consistency for the dip, you can add some milk or cream to thin it out. This is optional, I didn't add any.
  7. Transfer dip to serving bowls, I used 2 bowls and topped one bowl with more grated burfi (used saffron burfi) and topped the other bowl with crushed boondi. Decorate with rose petals, edible silver leaves.
  8. Arrange mithai dip bowls on a large board and make a charcuterie board. Then serve along with bite size mithais (cut burfi into small pieces and arrange on toothpicks), cookies, brownie bites, pounds cake, wafers and more!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.