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Sweets & Desserts

Gulkand Flavoured Truffles 

Truffles are one of my favourite on the go dessert! I have experimented with a lot of flavours. White chocolate, Dark chocilate, Coconut, Strawberry are to name a few. However this time to give it a Desi flavour, I have used Gulkand used in Paan which has a distinct aroma and delectable flavor. Try it out and treat your family and friends this Holi!

Preparation Time : 30 minutes

Setting Time : 2 hours

Ingredients:

White Chocolate : 500 grams, chopped

Butter : 50 grams

Pink / Red food coloring : 2 to 3 drops (optional)

Fresh cream : 1 cup

Condensed milk : 2 tablespoons

Gulkand : 4-5 tablespoons

Rosewater : 1 teaspoon (optional)

Dessicated coconut / Icing sugar / Sprinkles to roll the truffles

Method:

In a microwave safe bowl, take the cream and butter. Microwave at HIGH until just boiling for about 1 minute. *You can alternatively use a non stick pan and let the cream and butter come to a boil for about a minute.

Remove from microwave / flame and add the chopped chocolate, food coloring and gulkand. Add the rosewater.  Stir until the mixture until the chocolate has melted.

Microwave / heat for 30 seconds more if you are having trouble melting the chocolate. Mix well.

Place this mixture in the fridge for minimum 2 hours.

Take out from fridge and roll even amounts of mixture into balls of about 1/2 inch. Put back into the fridge for 10-15 minutes.

Now roll these balls in dessicated coconut or icing sugar or sprinkles of your choice.

Place in a small paper cup to lend a complete look. Serve at room temperature  .

* You can store these Truffles in the Refrigerator for 4-5 days and treat your guests!!!

Quick Eggless Chocolate Sponge Cake 

There are some recipes which never fails. This quick eggless and yogurt free chocolate sponge cake recipe is a saviour if you have to plan a sudden surprise or have your toddler demanding for some sweet treats! Try your hands on this quick recipe and I’m sure it will never let you down.

Preparation Time : 40 minutes
Serves : 6-8 persons

Ingredients :

Refined flour / Maida  : 2 cups

Powdered Sugar : 1 cup / Sugarfree Natura : 2 tablespoons

Milk powder : 2 tablespoons (optional)

Milk : 1 cup

Refined oil : 1 cup / Butter : 100 grams

Salt a pinch

Baking powder : 1 teaspoon

Baking soda : 1/2 teaspoon

Vanilla essence : 1 tablespoon

Cocoa powder : 2 tablespoons

Method :

In a bowl mix the oil or melted butter and milk, now slowly add shifted flour, milk powder, baking powder, baking soda and salt while stirring in clock wise motion. Add a little water if required to make a semi thick batter like a cake batter. Now add the Vanilla essence and cocoa powder, mix well.

Now grease a pressure cooker cake tin with little oil and dust with flour. You can also line the cake tin sides with paper so that un-moulding the cake becomes easy.

Place 1 cup Salt and a pressure cooker rack at the bottom of the cooker. Now cover the cooker and preheat on medium flame for 3 minutes.

Now place the cake tin in the pressure cooker and cook without whistle for about 40 minutes. Check whether a knife comes out clean and the cake is ready to be served.

Alternatively you can bake this cake at a preheated Oven for 30 minutes.Check the middle of the cake with a toothpick or knife, if it comes out clean then your cake is ready. If you think the cake is undercooked, bake it for another 5 minutes.
You can also microwave the cake using a microwave safe cake mould at HIGH for 5 minutes. The only difference is that the cake turns out beautiful brown when cooked in a pressure cooker or oven and turns out white when cooked in the microwave.

Dust the cake with a little icing sugar and serve with a cup of tea or coffee.

Try this recipe and share your experience with me! Happy Baking!

Daulat ki Chaat 

​Daulat ki chaat as the name itself signifies is a precious treat for foodies. Mostly found during the winters as the froth begins to collapse with the ray of sunshine. It’s indeed a treasure! Daulat ki chaat, as called in the north is also known as Malaiyo in Banaras, malai makhan in Kanpur, and nimish in Lucknow. The traditional way is a tedious process but if you want to relish Daulat ki chaat this recipe is a tried and tasted one! Very simple ingredients and a delicious frothy chaat that’s what it’s all about! Try out this recipe and I’m sure your family and friends will love it! If you are making his at home an electric whisk is a must!

Preparation Time : 30 minutes – 2 hours

Refrigeration Time : 7-8 hours or overnight 

Serves : 4-6 persons 

Ingredients : 

Full cream milk : 2 litres, *I have used Amul Taza full fat milk

Fream cream : 2 and half cups *I have used Amul Cream 

Cream of tartar : 1 teaspoon, *Readily available in supermarkets/ online

Powdered sugar : 1 cup 

Rosewater / Rose essence : 1 teaspoon 

Pistachios : 3 tablespoons, chopped 

Almonds : 2 tablespoons, chopped 

Method : 

In a large stainless steel bowl mix the unboiled milk (directly from pack), fresh cream and cream of tartar. Stir in well for 2 minutes and refrigerate overnight.

Just before you are ready to serve the chaat, stir in 1/2 cup sugar and rosewater or essence.  Whisk the mixture using an electric beater at high speed. You will notice a foamy layer gathering on top of the mixture. Now collect the foam that forms on top of the mixture using a spoon or ladle and transfer to a serving bowls. 

Sprinkle a little powdered sugar on top and garnish with chopped almonds and pistachios. Serve immediately or else the foam will begin to condense.

After collecting a batch of foam continue collecting foam till by whisking the milk mixture using the electric beater until all the milk mixture is exhausted.  The idea is to collect the foam and serve immediately.

Even though laborious in preparation the final result will lure you wanting more! 

Try out this recipe and share your experiences! 

Rosella or Tengamora Jam 

Rosella is also known as Tengamora or Mesta tenga in Assamese, Belchanda in Nepali, mwitha in Bodo, Chukor in Bengali, Sougri in Manipur, Gongura in Telugu, Andhra Matha or Andhra Sakhambari Varapradasadam in Telugu, Ambadi in Marathi and LalChatni or Kutrum in Kerala. Rosella is abundantly available during the winters and on my husband’s request I prepared the first batch this season strictly following my mother’s delectable recipe. It has been my favourite Jam or Jelly since childhood and now I’m treating my little one with it. This recipe does not have any preservatives and thus is ideal for your kids daily consumption. You can store this Jam in the Refrigerator and relish for about 15 days! Try out this recipe and I’m sure your family and friends will love it!

Preparation Time : 30 minutes

Makes : 1 small bottle of James

Ingredients :

Rosella : 500 grams

Bay leaf / Tejpatta : 4

Panchporan / 5 sspices : 1 teaspoon

Water : 1 cup

Salt : 1 teaspoon

Refined oil : 3 tablespoons

Sugar : 1 cup

Method :

Rosella is neither a fruit nor a flower. However for the ease of explanation let’s call it the Rosella bud and petals.

Remote the petals from the Rosella buds.

*Don’t throw away the buds as you can add it to your favourite Daal or Lentil preparation to give it a tangy taste.

Wash properly and drain excess water using a colander or let it dry on a paper just to soak the excess water.
Heat the Refined oil in a kadhai or pan. Add the Panchporan, salt and bayleaf. Immediately add in the Rosella petals and mix well. Remember to put the flame to low otherwise the Rosella petals will burn and stick to the pan.

Saute for about 3 minutes and add 1 cup Water. Let the Rosella boil for around 6 minutes on medium flame. You will notice that the petals will start melting and it will give a bright red colour to the mixture. If you feel the water has completely dried out during the boiling stage then you can add around half a cup of water.
Let the mixture cool for around 5 minutes. Nown strain the mixture using a strainer using a ladle so that you get rid of the spices and get a smooth pulp.

Now transfer this pulp in a pan and add in the sugar.Let ithe come to a boil on medium flame. The sugar will completely dissolve and the mixture will eventually become semi thick just like the consistency of Jam.This will take about 5 to 6 minutes.

*Taste a little mixture in this stage and a little more sugar according to your taste if you think the mixture is too tangy.

Keep on stirring constantly so that the mixture does not stick to the pan. Dont let the mixture over dry or else your jam will become too dry and difficult for you to spread while eating. Turn off the heat as soon as you get a Custard like consistency.

Let it cool completely and transfer the Jelly to a glass jar.

You can refrigerate immediately or after a day and relish for about 2 weeks.

Spread over toasts, rotis or biscuits and enjoy this yummy Jelly!

Sugarfree Coffee and Almond Cake

A lot of my friends and relatives often ask me about a sugarfree cake recipe so that they can please their taste buds without guilt. Here is a vegetarian Sugarfree Coffee and Almond Tea cake recipe to try out this weekend! You can also replace the Sugarfree and use sugar instead! Try out this recipe! 

Preparation Time : 40 minutes 
Serves : 6-8 persons

Ingredients :

Refined flour / Maida : 1 and 1/2 cup 

Powdered Sugar : 1 cup / Sugarfree Natura : 5 tablespoons 

Instant Coffee powder : 1 teaspoon

Milk : 1 cup 

Refined oil : 1 cup 

Baking powder : 1/2 teaspoon 

Baking soda : 1 teaspoon 

Cinnamon / Dalchini powder : 1/2 teaspoon

Roasted Almonds / Badam : 2 teaspoon chopped

Method :

In a bowl mix the oil and milk, now slowly add the sugarfree, flour, coffee powder, baking soda and baking powder while stirring in clock wise motion. Add a little water if required to make a semi thick batter like a cake batter. Add in the chopped roasted almonds and cinnamon powder. Mix well.

Now grease a pressure cooker cake tin with little oil and dust with flour. You can also line the cake tin sides with paper so that un-moulding the cake becomes easy. Now pressure cook without whistle for about 40 minutes. Check whether a knife comes out clean and the cake is ready to be served. Alternatively you can bake this cake at a preheated Oven for 30 minutes.Check the middle of the cake with a toothpick or knife, if it comes out clean then your cake is ready. If you think the cake is undercooked, bake it for another 5 minutes.

You can also microwave the cake using a microwave safe cake mould at HIGH for 5 minutes. The only difference is that the cake turns out beautiful dark brown when cooked in a pressure cooker or oven and turns out light brown when cooked in the microwave.

Your Almond and Coffee cake is ready to be served with a cup of tea or coffee.

Milk Cake 

You can try out this recipe during this Navaratri to treat your guests! It’s  very often that I end up preparing eggless cakes and most of the elderly persons I intend to serve are vegetarian. This is a very basic milk cake recipe which tastes delicious with a cup of tea or coffee. You can add nuts to the cake but I prefer it as a plain milk cake! 

Preparation Time : 40 minutes 
Serves : 6-8 persons

Ingredients :

Refined flour / Maida : 1 and 1/2 cup 

Powdered Sugar : 1 cup / Sugarfree Natura : 2 tablespoons 

Milk powder : 2 tablespoons

Milk : 1 cup 

Refined oil : 1 cup 

Baking powder : 1/2 teaspoon 

Baking soda : 1 teaspoon 

Cardamom / Elaichi powder : 1 teaspoon

Dried orange rind : 1/2 teaspoon chopped  (optional)

Method :

In a bowl mix the oil and milk, now slowly add the sugar, flour, milk powder, baking soda and baking powder while stirring in clock wise motion. Add a little water if required to make a semi thick batter like a cake batter. Add in the dried orange rind and cardamom powder. Mix well.

Now grease a pressure cooker cake tin with little oil and dust with flour. You can also line the cake tin sides with paper so that un-moulding the cake becomes easy. Now pressure cook without whistle for about 40 minutes. Check whether a knife comes out clean and the cake is ready to be served. Alternatively you can bake this cake at a preheated Oven for 30 minutes.Check the middle of the cake with a toothpick or knife, if it comes out clean then your cake is ready. If you think the cake is undercooked, bake it for another 5 minutes.

You can also microwave the cake using a microwave safe cake mould at HIGH for 5 minutes. The only difference is that the cake turns out beautiful brown when cooked in a pressure cooker or oven and turns out white when cooked in the microwave.

Your milk cake is ready to be served with a cup of tea or coffee.

Khurma Shakkar Para

Khurma as known in the North Indian states is also known as Shakkar Para in many parts of India. It is a perfect for sweer lovers as it is essenntially a sugar coated munchie! Khurna is popularly a deep fried snack often found in small rectangular pieces or in a triangular shape. I have given a very different shape to my Khurmas which make them more delectable. However you can give it your favourite shape. You can store Khurmas in an air-tight container for about 2 weeks and relish for yourself or serve your guests.

Preparation Time : 40 minutes
Serves : Makes 40-50 Khurmas

Ingredients :

For the dough :
Refined flour /Maida : 500 grams
Refined oil : 2 cups
Salt : 1/2 teaspoon
Lukewarm water as required for the dough

For the Sugar syrup :

Sugar : 2 cups

Water : 3 cups

Rose water / essence : 1 tablespoon

Method :

In a big bowl, take the flour and add the salt. Add 1/2 cup oil and combine well to get a crumble.Make smooth and firm dough by adding lukewarm water and knead it well. Let the dough rest for 30 minutes to 1 hour covered.

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While the dough is resting, take a large bottomed pan or kadhai and add in the sugar and water. The ratio of sugar to water is 2:3. Bring the sugar syrup to a boil and add the rose essence. Simmer for 10-15 minutes. Remove from heat and keep aside.

Now, make small balls and roll it like a roti / chapati / Poori with a rolling pin.

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Now fold the Roti into half and then into another half to get a rectangular piece of dough. Gently press so that the dough does not open up while frying.

 
Now take a clean knife and cut out half inch pieces horizontally. This should make about 10-12 khurmas at one go. Similarly make the other Khurmas.

Heat the rest oil in a kadhai or deep bottom pan, now drop in the Khurma’s in batches of 10-12 and deep fry on medium heat till golden brown. Drain excess oil in a kitchen towel and immediately drop in the sugar syrup while still the Khurmas are hot so that it quickly coats the sugar. 

Let one batch of Khurmas rest in the sugar syrup while the other batch is getting fried and ready to be soaked in the sugar syrup. 

Pick the khurmas one by one with your hand and arrange them on a steel plate. Let the Khurmas cool completely at room temperature. Remember not to cool them under ceiling fan or the crunch of the khurmas will be gone.

Your Khurmas or Shakkar Para are ready to be served with a cup of tea or coffee! Store them in air tight containers and enjoy them for about a week. Need not refrigerate!

Semolina Nuts Cake

There’s a lot of variation you can bring into baking a cake. I love to add Wholewheat and Semolina into my cakes instead of Refined flour to make it more healthy for my toddler. For Diabetics you can still relish it with Sugarfree. Try out this easy recipe and I’m sure you will love it when served with a cup of hot tea or coffee!!

Preparation Time : 40 minutes 
Serves : 6-8 persons

Ingredients :

Sooji / Semolina / rawa : 1 cup 

Wholewheat flour / Atta : 1 cup 

Powdered Sugar : 1 cup / Sugarfree Natura : 2 tablespoons 

Milk powder : 2 tablespoons (optional) 

Milk : 1 cup 

Refined oil : 1 cup 

Salt a pinch

Baking powder : 1/2 teaspoon 

Baking soda : 1 teaspoon 

Cardamom / Elaichi powder : 1 teaspoon

Almonds : 2 tablespoons chopped 

Raisins : 2 tablespoons chopped 

Cashews : 2 tablespoons chopped

Cherries : 2 tablespoons chopped (optional)

Method :

In a bowl mix the oil and milk, now slowly add the sooji / rawa, flour, milk powder, baking soda and salt while stirring in clock wise motion. Add a little water if required to make a semi thick batter like a cake batter. Now add the Cardamom powder and chopped dry fruits, mix well.

Now grease a pressure cooker cake tin with little oil and dust with flour. You can also line the cake tin sides with paper so that un-moulding the cake becomes easy. 

Place 1 cup Salt and a pressure cooker rack at the bottom of the cooker. Now cover the cooker and preheat on medium flame for 3 minutes.

Now place the cake tin in the pressure cooker and cook without whistle for about 40 minutes. Check whether a knife comes out clean and the cake is ready to be served. 

Alternatively you can bake this cake at a preheated Oven for 30 minutes.Check the middle of the cake with a toothpick or knife, if it comes out clean then your cake is ready. If you think the cake is undercooked, bake it for another 5 minutes.
You can also microwave the cake using a microwave safe cake mould at HIGH for 5 minutes. The only difference is that the cake turns out beautiful brown when cooked in a pressure cooker or oven and turns out white when cooked in the microwave.

Dust the cake with a little icing sugar and serve with a cup of tea or coffee.

Kettle Mukhot Diya Pitha 

I owe this recipe credits to my Mother in law! She makes the most soft and delicious Pithas. This pitha is also known as Tekeli Pitha. Basically these Pithas are steamed Rice cakes steamed in a Kettle or an earthen pot from where it has derived it’s name from. Native to Assam this Pitha is also prepared in different parts of India with variations of Sweet and savoury! Try out this traditional pitha recipe and treat your family!

Preparation Time : 30 minutes

Serves : 4-6 persons, Makes : 7-8 Pithas

Ingredients :

Rice : 2 cups

Coconut : 2 cups, freshly grated

Sugar * : 5 tablespoons

* You can also replace it with the same amount of grated Gur or Jaggery or 1/2 teaspoon of salt if you want a savoury sugarfree pitha

Salt : a pinch

Water as required

Method :

In a big bowl, soak the rice in around 5 cups of water for 1 hour. Wash and drain excess water by letting the water dry over a newspaper or muslin cloth for around 30 minutes. Make sure that the water is not completely dried off or do not leave the rice to dry in the sun or below the fan. Keep it in a cool dry paste.

Now grind it carefully in a mixer grinder to get a fine powder. Traditionally the rice is pounded in a Ural or Dheki as known in Assamese. Make sure the grinder does not become too hot or else the stickiness of the rice will reduce and the pithas will fall apart. Keep the powder in a bowl covered with a wet muslin cloth until use.

Take the Rice flour and mix in the freshly grated coconut, sugar and salt by mixing with your hands.

Now heat water in a Kettle to about half. Bring it to a boil on high flame. Now with your hands place a lid full of Rice flour mixture in the kettle lid and press gently. Cover the lid with a wet muslin cloth. Tie the ends and fold back to the head of the lid securing the mixture for steaming. Place the lid back on he kettle and let it steam on medium flame for 6-7 minutes. Remove the muslin cloth and take out the pithas in a plate gently.

Few Pithas may fall apart if you are making it for the first time but don’t give up.

Serve hot with a cup of tea or with fresh cream.

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