📝 About This Recipe
Originally born in the chip shops of Stonehaven, Scotland, this legendary treat gets a sophisticated Anglo-Indian makeover for the modern British palate. We’ve elevated the classic chippy snack by infusing the batter with aromatic cardamom and serving it alongside a cooling, saffron-flecked kulfi-style cream. It’s a decadent explosion of molten nougat, melting caramel, and crisp, spiced tempura that redefines British fusion indulgence.
🥗 Ingredients
The Confectionery
- 4 full-size bars Mars Bars (chilled in the freezer for at least 2 hours)
The Fusion Batter
- 1 cup All-purpose flour (sifted)
- 1/4 cup Cornstarch (for extra crunch)
- 1/2 teaspoon Baking powder
- 4 pieces Green cardamom pods (seeds removed and finely ground)
- 1/4 teaspoon Turmeric powder (for a vibrant golden hue)
- 3/4 cup Sparkling mineral water (ice cold)
- 1 pinch Fine sea salt
Saffron Kulfi Cream
- 1/2 cup Heavy whipping cream (chilled)
- 1 pinch Saffron threads (soaked in 1 tsp warm milk)
- 1 tablespoon Powdered sugar
- 1 tablespoon Crushed pistachios (for garnish)
Frying & Finishing
- 1 liter Vegetable oil (for deep frying)
- 1/4 cup Extra flour (for dredging)
👨🍳 Instructions
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1
Place the Mars Bars in the freezer for at least 2 hours before starting. This is crucial to ensure the chocolate doesn't melt completely before the batter sets.
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2
Prepare the Saffron Kulfi Cream by whisking the heavy cream, powdered sugar, and the saffron-infused milk in a chilled bowl until soft peaks form. Refrigerate until ready to serve.
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3
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 190°C (375°F). Use a candy thermometer to ensure the temperature is accurate.
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4
In a medium mixing bowl, whisk together the sifted flour, cornstarch, baking powder, ground cardamom, salt, and turmeric.
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5
Slowly pour the ice-cold sparkling water into the dry ingredients. Whisk gently until just combined; do not overmix. A few small lumps are fine and contribute to the texture.
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6
Place the extra 1/4 cup of flour in a shallow dish. Remove the chilled Mars Bars from the freezer and unwrap them.
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7
Dredge each Mars Bar thoroughly in the dry flour, shaking off any excess. This helps the wet batter adhere to the smooth chocolate surface.
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8
Holding a bar by one end, dip it completely into the cold cardamom batter, ensuring every millimeter of the chocolate is coated.
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9
Carefully lower the battered bar into the hot oil. Fry only 2 bars at a time to avoid dropping the oil temperature too significantly.
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10
Fry for 90 seconds to 2 minutes, turning gently with a slotted spoon, until the batter is puffed, crisp, and a deep golden brown.
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11
Lift the bars out using a wire skimmer and drain briefly on a wire rack set over paper towels. Let them rest for 1 minute so the interior caramel can settle.
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12
Plate the warm bars immediately. Top with a dollop of the Saffron Kulfi Cream and a sprinkle of crushed pistachios.
💡 Chef's Tips
Always use ice-cold sparkling water for the lightest, crispest batter possible. Ensure the bars are frozen solid; if they are soft, they will leak through the batter and cause the oil to splatter. Maintain the oil temperature at 190°C; if it's too low, the bar will be greasy; if too high, the batter will burn before the chocolate softens. For an even more intense fusion flavor, add a pinch of chili powder to the flour dredge for a subtle heat that cuts through the sugar.
🍽️ Serving Suggestions
Serve alongside a hot cup of Masala Chai to complement the cardamom notes. Pair with a glass of chilled dessert wine like a Sauternes or a late-harvest Riesling. Add a side of tart raspberry coulis to provide a sharp acidic contrast to the rich caramel. Dust with a mixture of icing sugar and a hint of cinnamon just before serving.