Mithai Dip & Indian Dessert Charcuterie Board

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!
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Entertaining friends and family during the festive time and looking for dessert options? Make this Indian Dessert Board with a delicious Mithai Dip. The flavorful dip served with an assortment of mithais, cake bites, brownie bites, cookies, fruits is bound to grab eyeballs at your festive table!

a dessert board filled with dips, mithai, fruits, cake, brownies

When I asked you guys few months back about recipes that you would like to see this Diwali on instagram, there were plenty of votes for “party recipes” or recipes for entertaining. I shared a savory Indian Chaat Dip already which is so great for parties and since I shared a savory one, I had to share a dessert one too.

I am calling this Mithai Dip and it’s made with cream cheese, flavored with cardamom, rose water and there’s also some grated burfi in there. I topped the dip with boondi and more burfi, rose petals, edible silver leaves and it made the perfect party dip. You can serve it as such but making it part of a dessert board takes it to the next level.

Indian Dessert Charcuterie Board

Boards are an easy way to entertain guests at holiday parties. Whether it’s a snack board or dessert board, it’s hard to go wrong with them. This Indian Dessert Board works for several reasons.

  • It is easy to prepare and serve.
  • Looks visually stunning.
  • Has various options to choose from.
  • There’s something for everyone!

This dessert board will make a great addition to your Diwali table if you are entertaining. I bet it will catch eyeballs with that mithai dip and all those mouthwatering mithais, cookies, cakes and brownies on the side. I served mithais on a stick so that it’s easier for people to dip and enjoy them.

sweet dip topped with motichoor and rose petals

Step by Step Instructions

1- To the steel bowl of your stand mixer, add 1 cup heavy cream. You can also use your hand mixer.

2- Beat the cream using the wire whisk attachment until it forms peaks.

3- Then transfer the whipped cream to a bowl.

4- Now add room temperature block of cream cheese (8 oz) to the same steel bowl.

step by step picture collage of making mithai dip

5- Beat for 2 minutes using the paddle attachment of your stand mixer until the cream cheese is smooth. Add in 1/2 cup powdered sugar (50 grams) and mix until combined.

6- Then add 1/2 teaspoon cardamom powder.

7- Mix until well combined.

8- Now, take 4 khoya barfis (25 grams each), and grate them using the thicker side of the grater.

step by step picture collage of making mithai dip

9- Add in the grate burfi and mix using a spatula or you can use the paddle attachment as well.

10- Now, start folding the whipped cream into the cream cheese and burfi mixture using a spatula. Add 1 & 1/2 teaspoons of rose water and stir.

11- 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.

12- 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.

step by step picture collage of making mithai dip

Serving Suggestions

The fun part about this dip is all the amazing things that you can serve it with! I serve it on a board making it a charcuterie dessert board. Here’s what I served this mithai dip with.

  • Bite size mithais: I cut burfis into small pieces and then arranged them on toothpicks so that they are easier to pick and dip. Choose different flavor burfis for an assortment of colors and flavors like rose burfi, saffron burfi, pistachio burfi and so on. I also added some mini rasgulla (arranged on toothpicks) to the serving board. You can also add mini gulab jamuns. Jalebis also add color and flavor to the board.
  • Pound cake & brownie bites: I got pound cake from the store and cut it into small pieces which are easy to dip into a bowl. Brownie bites are also available at grocery stores.
  • Cookies & crisps: cookies like biscoff, parle-g and waffle crisps.
  • Fruits: strawberries go really well.

Making In Advance

You can prepare the mithai dip in advance preferably a night before and keep it refrigerated. If it has become too thick overnight, just add some milk or cream to thin in out a little.

a dessert board filled with dips, mithai, fruits, cake, brownies

Tips & Notes

  • You a mix of sweets to create more colors on board and also for more flavors to choose from.
  • Use a large board so that it’s easier to display and arrange everything. While arranging the board, try not to leave any empty spaces in between.
  • You can also add some nuts to the board. Use any mithai or cookie of your choice to fill up the board.

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Mithai Dip & Indian Dessert Charcuterie Board

a dessert board filled with dips, mithai, fruits, cake, brownies
Manali
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!
No ratings yet
Prep Time 30 mins
Total Time 29 mins
Course Dessert
Cuisine Indian
Servings 20
Calories 102 kcal

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

various burfis, mini rasgulla, jalebi, brownie bites, pound cake, biscoff, wafers, waffle crisps – to serve

    Instructions
     

    • 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.
    • 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.
    • Add 1/2 teaspoon cardamom powder and mix until well combined.
    • 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.
    • Then start folding the whipped cream into the cream cheese and burfi mixture using a spatula. Also add rose water and stir.
    • 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.
    • 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.
    • 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!

    Notes

    • The nutritional serving mentioned is only an estimate per serving and that too it’s only for the dip. This does not count the mithais, cookies, cakes you serve along. 
    • You a mix of sweets to create more colors on board and also for more flavors to choose from.
    • Use a large board so that it’s easier to display and arrange everything. While arranging the board, try not to leave any empty spaces in between.
    • You can also add some nuts to the board. Use any mithai or cookie of your choice to fill up the board.

    Nutrition

    Calories: 102kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 25mgSodium: 40mgPotassium: 30mgFiber: 0.1gSugar: 6gVitamin A: 331IUVitamin C: 0.1mgCalcium: 20mgIron: 0.1mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

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