Make these three desserts by swapping pistachios with other nuts

As the popularity of Dubai chocolate soars and pistachios become expensive, Indian chefs say you can use other nuts in these gourmet and delicious desserts instead

The Dubai chocolate has been experiencing soaring popularity due to its unique mix of milk chocolate, which is filled with a crunchy mixture made from pistachio and kunafah. As many global and Indian brands and restaurants have jumped in on the trend to cash in, it has led to a shortage in pistachios around the world, according to several reports. 

While that would usually not be a problem, it is for bakers in the city, and for others who use the nut as a part of their food, even though it is usually considered a luxury. If you have been suffering from the shortage, then Indian chefs say there are other ways to make desserts without pistachios by simply using other nuts.

Beyond the shortage, if you have a pistachio allergy, and can't consume them, here are some recipes to help you enjoy gourmet desserts that are not only global but also Indian, and among your favourites. While one is a Middle-Eastern dessert, the other is a French cake, and last but not the least an Indian dessert, that can simply brighten up your day.

Mafroukeh
Even as Dubai chocolate gets famous, chef Gopal Rao from Novotel Goa Resort and Spa & Novotel Goa Candolim says mafroukeh is a hidden gem that can be made with other nuts. He says, "Mafroukeh is a semolina-based pistachio pastry, with a paste-like texture. It is both creamy and crunchy with floral notes from orange blossom or rose water, but here we have substituted pistachio with almond meal."

"Fresh pistachios add better flavour and texture, but here we have substituted with almond powder. You can also experiment with different flavourings like cardamom or rose water," he adds.

Ingredients:
Ground almonds 1 cup
Sugar 1/2 cup
Semolina 1/4 cup
Ghee 1/4 cup
Orange blossom water 1 tablespoon
Almond pieces for garnish
Water
 
Steps
1. Heat ghee in the pan, add semolina and toast it to golden colour
2. Combine ground almond, sugar, and semolina and let it mix together.
3. Mix in ghee until the mixture is crumbly, if required add 2 spoon of water.
4. Add orange blossom water, once it forms into paste, take it aside
5. Keep it for cooling.
6. Once cooled, Shape the mixture into small balls.
7. Top with almond pieces.  

Chocolate Hazelnut Gujiya 
At Novotel Mumbai Airport International in Andheri, chef says you can make Chocolate Hazelnut Gujiyas. The chef explain, "It is a delightful fusion dessert that adds a modern twist to a classic favourite. Hazelnuts are a better choice in this gujiya as their naturally buttery, nutty flavor enhances the lusciousness of chocolate, creating an indulgent filling."

Ingredients (For 12–15 gujiyas): 

Prep Time: 30 mins | Cook Time: 20 mins

For the dough:
All-purpose flour (maida) 1 cup
Ghee 2 tbsp
Salt a pinch
Water (as needed)

Method:
1. Mix flour, salt, and ghee. Rub together until crumbly.
2. Gradually add water to make a semi-firm dough. Cover and rest for 20 minutes.

For the filling:
Khoya (mawa), grated 1 cup
Powdered sugar 1/4 cup
Roasted hazelnuts, chopped 1/4 cup
Cocoa powder (unsweetened) 2 tbsp
Chocolate chips or grated dark chocolate 1/4 cup
Cardamom powder (optional) 1/4 tsp

Method:
1. Dry roast khoya for 2–3 mins until slightly golden and fragrant. Let it cool.
2. Mix in powdered sugar, cocoa, hazelnuts, chocolate chips, and cardamom powder.

Assembly:
1. Divide dough into small balls and roll out into 4” circles.
2. Place 1 tbsp filling in the center. Fold over and seal edges with water or milk. Use a fork or gujiya mold to seal properly.
3. Deep fry in medium-hot ghee/oil until golden brown or brush with ghee and bake at 180 degrees Celsius for 15–18 minutes for a healthier version.

Pine Nut Financiers
At Courtyard by Marriott Ranchi, executive chef Ranjeet Yadav usually makes Financiers with pistachio but has had to tweak his recipes to suit the need. He explains, "Financiers are one of my favorite French pastries—humble in appearance, but rich with flavor and elegance. Traditionally made with brown butter, almond flour, and egg whites, these delicate tea cakes are incredibly versatile. This recipe was originally crafted with pistachios, but due to a recent shortage, I had to think creatively. Pine nuts, with their buttery texture and slightly resinous flavour, make an excellent substitute." 

So why pine nuts? He further explains, "Pine nuts have a natural richness that mimics the creaminess of pistachios. When finely ground and blended into the batter, they lend a luxurious depth. Toasting them beforehand brings out a nutty, almost sweet aroma that pairs beautifully with the caramel notes of browned butter.

Ingredients (makes 12 small financiers):
Unsalted butter 90 gm
Icing sugar 100 gm
All-purpose flour 50 gm
Ground pine nuts (lightly toasted, then cooled) 50 gm
Fine sea salt 1/4 tsp
Egg whites (about 90 gm), large, room temperature 3 nos
Vanilla extract (optional) 1/2 tsp
Honey (optional, enhances depth and balances the pine) 1 tbsp
Whole pine nuts for garnish

Method: 
1. Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking until it turns a deep golden brown and smells nutty (about 5–7 minutes). Strain into a bowl and let cool slightly.
2. Prepare dry ingredients: In a mixing bowl, sift together the icing sugar, flour, and salt. Add the ground pine nuts and whisk to combine.
3. Incorporate egg whites: Add the egg whites to the dry mixture and stir gently with a spatula until combined. Do not overmix—you want a smooth but not airy batter.
4. Finish the batter: Stir in the browned butter gradually, followed by the vanilla and honey, if using. Mix until the batter is smooth and glossy. Chill the batter for at least 30 minutes (or up to overnight).
5. Bake: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a financier or mini muffin pan. Spoon the batter into the molds, filling each about ¾ full. Top with a few whole pine nuts.
6. Bake time: Bake for 15–18 minutes, or until golden brown around the edges and set in the center. Let cool slightly before unmoulding.

Chef’s tips:
1. Texture tips: Financiers should have a crisp edge and a moist, almost chewy center. Chilling the batter helps achieve that texture.
2. Flavour pairings: These pair beautifully with citrus compotes or a dollop of crème fraîche. I love serving them alongside a lightly sweetened green tea.
3. Storage: They keep well in an airtight container for up to 3 days—and they freeze beautifully.

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