Indian Flavors Claim Their Place On Modern Baking Shelves

Estimated reading time: 8 minutes

Redefining desi-Western baking

When Hetal Vasavada stepped into the MasterChef kitchen in 2015, she brought more than just culinary skills—she carried the aromas, memories, and spirit of her Gujarati-American upbringing. As a first-generation Indian-American from New Jersey with a background in science, she stood out not only for her technical precision but for her unapologetic embrace of Indian flavors. She presented dishes that blended Western techniques with spices from her childhood kitchen—dishes that surprised even the most seasoned judges. Her journey on the show didn’t end with the trophy, but it did set her on a path to redefining how Indian food—especially desserts—could be seen, celebrated, and shared.

After MasterChef, she launched her blog Milk & Cardamom, where she began sharing recipes that were inspired by her childhood in New Jersey, where weekends meant cooking with her mom, and every dish was layered with flavor and tradition. The blog became more than a recipe archive; it was a platform to document what it means to be desi through the lens of food, something that tasted like home yet felt completely fresh.

In 2019, she released her debut cookbook, Milk & Cardamom, a collection focused on Indian-inspired desserts. The book struck a beautiful balance, offering recipes like gulab jamun bundt cake, mango lassi tart, and masala chai —each wrapped in personal stories of growing up brown in America. Her approach went beyond simply swapping in “ethnic” ingredients; it was about honoring flavor memories and giving Indian spices a rightful place on the modern baking shelf.

With her latest book, Desi Bakes, Vasavada leans even more confidently into her roots. The book, a stunning and mouthwatering volume, brims with recipes that feel both nostalgic and new. From rose-cardamom snickerdoodles and chai-infused pound cakes to saffron-lemon bars and kalakand cheesecake bars, its pages pulse with flavor combinations that both comfort and surprise. Vasavada writes with warmth and clarity, offering home bakers everything they need to succeed—while reflecting the lived experience of so many in the Indian diaspora: those who grew up watching their parents’ roast spices on stovetops, even as they navigated supermarket aisles filled with unfamiliar culinary norms. Her recipes reflect that duality and transform it into a strength. A galette might feature mango and black salt; brownies may sing with a touch of garam masala. The results are striking—not just visually, but emotionally.

Desi Bakes speaks to a diaspora seeking ways to pass down cultural traditions to the next generation. It reminds us that our flavors belong in every pantry, on every baking tray, and in every story we choose to tell.

Hetal shares two recipes, excerpted with permission from Desi Bakes.

KHEER TART 

Makes One 9-Inch (23 Cm) Tart

This tart is inspired by French riz au lait tarts, or rice pudding tarts. While riz au lait is spiced with vanilla or often orange zest, Indian rice pudding, or kheer, is spiced with saffron and cardamom. It can be served cold or warm, and it’s usually served at big family get-togethers or at temples on religious holidays. My kheer is not too sweet, so feel free to add additional sugar if you’d like!

INGREDIENTS

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

1. Preheat the oven to 375°F (190°C). 
2. Use your hands to press the tart dough into a 9-inch (23 cm) tart pan. Make sure to press the dough evenly up the sides and bottom of the pan. Dock the bottom and sides of the tart dough with a fork and freeze for 30 minutes or overnight. 
3. Line the crust with parchment paper or foil and fill the crust with beans or pie weights. Bake the crust until the edges are lightly golden brown, 14 to 15 minutes. Remove the weights and liner and bake until the tart shell is golden brown, an additional 10 to 15 minutes. Let the tart shell cool. 
4. Rinse the rice until the water runs clear and soak the rice in cold water for 30 minutes. Drain the rice and set aside. 
5. In a medium saucepan, combine the butter and milk and bring to a boil over medium-high heat. Once the milk starts to boil, add the rice, sugar, cardamom, and salt and stir well. Simmer over low heat, stirring occasionally, until the rice is tender and soft, about 15 minutes. Remove the kheer from the heat and stir in the saffron. Let the kheer cool completely. 
6. Spoon the kheer into the baked tart shell and spread it into an even layer. If desired, sprinkle the outside edge with pistachios and dried rose petals. Serve within 4 hours of making; otherwise, the crust will get soggy.

PIE DOUGH 

Makes enough for one 9-inch (23 cm) pie

The key to a good pie dough is to use cold ingredients and to touch it as little as possible! I use a food processor to quickly make my dough, but you can use your hands or a pastry cutter to make the dough as well. It just requires a little extra muscle!

INGREDIENTS

• 1 ½ cups (180 g) all-purpose flour
• 2 teaspoons sugar
• 1/4 teaspoon kosher salt
• 1 stick (115 g) cold unsalted butter, cubed
• 5 tablespoons (75 ml) ice-cold water

PREPARATION

In a food processor, combine the flour, 2 teaspoons sugar, and salt. Pulse 3 times and then add the cold butter. Pulse 3 to 5 times, or until the pieces of butter are no larger than a pea. Turn the food processor to low speed and slowly stream in the water. Stop once the dough comes together. Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours before using.

SHRIKHAND YOGURT CAKE 

Makes 6 Mini Bundt Cakes Or One 6-Cup (1.4 L) Bundt Cake

I don’t know about you guys, but my house ALWAYS had leftover shrikhand (a lightly sweetened, thick yogurt dessert that’s spiced with cardamom and saffron) in the fridge after a big family dinner, especially after Diwali. We’d just eat it with dinner throughout the week or try and pawn it off on guests or family members who might have the (mis)fortune of visiting us after a jamvanu (dinner party). Well, if you’re like my family, here is a great way to use up some of that leftover shrikhand taking up space in your fridge! This French-style yogurt cake is super simple to make and is eggless! I drizzled a quick icing on it that was also made with leftover shrikhand to give it that extra yogurty tang. Because the cake is eggless, it’s extremely delicate, so be gentle when unmolding it from the pan!

YOGURT CAKE

INGREDIENTS

• Softened butter and cooking spray for the pans
• 11/2 cups (180 g) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 11/4 cups (300 g) shrikhand (see Notes)
• 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

GLAZE

• 1 tablespoon shrikhand
• 11/2 tablespoons milk
• 1 cup (113 g) powdered sugar
• 2 tablespoons chopped pistachios

FOR THE YOGURT CAKE

1. Preheat the oven to 350°F (180°C). Grease 6 mini Bundt pans or one 6-cup (1.4 L) Bundt pan liberally with butter and then cooking spray. Double greasing the Bundt pan assures that your Bundt cake will slide out without getting stuck! 
2. In a small bowl, whisk together the flour, baking powder, and salt until well combined. 
3. In a large bowl, whisk together the shrikhand, granulated sugar, vanilla, ground cardamom, oil, and milk until well combined. Gently fold in the flour mixture until there are no clumps of dry flour. The batter will be slightly thick. Spoon the batter into the prepared pan(s) and use a spoon or spatula to spread the batter into an even layer. Tap the pan(s) on the counter five or six times to get rid of any air bubbles. 
4. Bake until a toothpick inserted into the center of a cake comes out clean, 18 to 20 minutes for the mini Bundts or 25 to 35 minutes for the large cake. 
5. Let the cake(s) cool in the pan(s) for 10 minutes, then turn the cake(s) out onto a wire rack to cool completely.

MAKE THE GLAZE

In a small bowl, whisk together the shrikhand, milk, and powdered sugar until you have a thick, smooth icing that runs slowly off your whisk. Spoon the icing onto the completely cooled cake(s) and gently spread it out. Top with chopped pistachios and enjoy!

NOTES:

• You can also bake this cake in an 8 × 4-inch (20 × 10 cm) loaf pan or a 9-inch (23 cm) round cake pan. The baking times will be 25 to 35 minutes for the loaf pan and 20 to 25 minutes for the cake pan.
• If you don’t have leftover shrikhand, use 11/4 cups (300 g) of whole milk Greek yogurt mixed with a small pinch of saffron and 1/2 teaspoon of ground cardamom.