I f you're a purist, you probably love all mithai just the way it is, but for the more experimental, there are myriad ways to dress up your festive season treats and set them apart from the rest.

“Since most Indian sweets are milkbased, it's the ingredients that can keep changing,“ says food writer Antoine Lewis. “For instance, you can innovate and surprise your friends and guests with a blending of jalebis and caramel custard.“

Along those lines, we bring you recipes for gulab jamun crème brûlée, kiwi fruit sandesh, apple halwa, oat and carrot kheer and creamy, vanilla-scented brown rice kheer. Some of these innovative recipes are easy enough to try by yourself -although it's a lot more fun if you rope in the whole family...

-Pooja Biraia APPLE HALWA SERVES: 2 INGREDIENTS: 2 apples, grated; 1/4 cup condensed milk; 2 tbsp sugar; 1/4 tsp cinnamon powder; A pinch of clove powder; 1/4 tsp cardamom powder; 1/4 tbsp raisins; Ghee, as required METHOD: Grease a pan with ghee and fry the raisins. Set side. Mix apples, cinnamon powder, clove powder and cardamom powder in a pan and cook, stirring continuously on a low flame. Add sugar and condensed milk and stir on low flame until mixture thickens.
Smear a plate with ghee and transfer cooked halwa into it. Flatten gently and garnish with fried raisins. Let cool. Slice into preferred shapes and serve.
(RECIPE COURTESY: ARUNAVA MUKHERJEE, SENIOR SOUS CHEF AT COURTYARD BY MARRIOTT)