Untitled design-687

15th October 2023

Untitled design-688

4:00 PM - 6:00 PM

Untitled design-689

Online Workshop

Untitled design-690


After being the most popular workshop last year, we are thrilled to present to you “Indian & Western Festive Desserts 2.0” just in time for the upcoming festive season.

In this workshop, Chef Priyasha, the founder and culinary artist behind The Cinnamon Kitchen, will guide you through the creation of Indian and Western festive desserts. These delectable treats are a culmination of the finest offerings from The Cinnamon Kitchen’s festive hampers in the past year.

All the recipes you’ll learn are designed for easy bulk production, pre-preparation convenience, no-bake simplicity, transport-friendliness, and will significantly elevate your gifting presentation.

Read More

Here’s what you’ll be learning:

Western Truffles:

  1. Chocolate Orange: This was a major hit from our Rakhi special assorted truffle collection. It’s a luscious 70% dark chocolate fudge sweetened with dates, featuring a delightful orange jelly centre and zesty orange peel. 
  2. Almond Crunch: If you savour nutty flavours, this truffle is an absolute must-try! It boasts three distinct almond textures, creating a delightful symphony of nuttiness. This was also a part of our rakhi collection this year. 
  3. Black Sesame: Inspired by Chef Priyasha’s recent trip to South Korea, these truffles are crafted using black sesame praline. They offer a nutty and gooey experience, introducing a unique flavour profile to your festive menu.
  4. Raspberry Coconut: A delicate coconut truffle filled with luscious raspberry compote. Need we say more?

Indian Desserts:

  1. Gulkand Granola Truffle: This truffle combines almond and rose candy flavours, enveloped in a crispy layer of toasted granola. It represents the perfect Indian dessert in every way.
  2. Vegan Kaju Katli 2.0: We’ve elevated our kaju katli recipe to match the exact taste of market favourites, all while being vegan, gluten-free, and refined sugar-free. Kaju Katlis are beloved in the world of Indian Mithai, and this one is sure to win many hearts.

Additionally, we will host a Q&A session with Chef Priyasha, covering topics such as festive menu planning, efficient bulk production management, and other aspects of gifting.

Included with the workshop:

– A recipe document with precise measurements in grams and cups.

– A sourcing guide listing the brands from which we obtain our ingredients.

– Lifetime access to the recorded workshop.

– Lifetime email support for any questions or assistance you may need.

Read Less

Group 150


Chef Priyasha is a plant based chef, hormone health coach and the founder of The Cinnamon Kitchen, India’s first PCOS friendly bakery. She started her bakery as a small home kitchen at the end of 2019 and managed to scale it to a commercial facility that employs more than 25 people and deliveries all over the country with more than 10,000 customers. She has taught over 2000 students over a two year period and her work has been features in magazines like Vogue, Elle, Femina, Tripoto to name a few.

Priyasha Saluja


The Cinnamon Kitchen


Access Our Workshop recordings that’ll help you enhance your plant-based baking skills.

1. You’ll receive lifetime access to workshop recordings.

2. Recipe document.

3. Guide to source ingredients and lifetime email support for doubt solving,