SHRIKHAND ( KESAR)

 It is a double whammy when you get a probiotic as dessert. Under this category come sweet dishes like Misthti Doi, Bappa Doi, and Shrikhand. The previous two I am yet to try and blog.  But the Shrikhand is something that I love making and relish eating. 

This is one recipe that used to make in our Delhi days when curd was in excess or a little sour. Then there was a period when I entirely stopped making Shrikhand and relied on the store-bought one. Until recently when Aishu( pointed out that " amma you haven't made Shrikhand in ages"), that I decided to whip it up again. (The advantage of homemade Shrikhand is that we can customize the sugar, as per requirement. I find the store-bought ones very sweet).

But this time the Mantra was to make it in a much simpler way, in the past, this was a half-day procedure for me as it involved making hung curd, and that took anywhere between 3 to 5 hours, depending on the milk we use.

So I improvised my previous method to a smarter one, by using a mix of Greek Yogurt and homemade curd.

While you are here try out my other Indian dessert recipes like Pineapple Rabri, Thengai Therattipal, Atte ka Sheera, Gajar Halwa Barfi,  Akkaravadisal, Sweet Poha, Carrot Kheer, and more...

Here is the recipe for Shrikhand( very detailed pictures are missing because this was supposed to be a causal post for social media and turned out that many people requested the recipe). So I am blogging it with minimum pictures, but I shall compensate for that with a good set of instructions.

 PREP TIME: 5 MINS                      PROCESS TIME: 45 MINS

 TOTAL TIME: 60 MINS         COURSE: DESSERT

 CUISINE: INDIAN                  SERVINGS: 6  

 AUTHOR: RAJNI RAM

    Ingredients:

    Greek yogurt( any brand) 400 gm

    Homemade Curd 400 gm

    Sugar 1/2 cup powdered ( add more if you prefer it sweeter)

    Kesar powder a pinch 

    Kesar stands soaked in warm water a pinch

   Elaichi/ Cardamom

Directions: Take a clean Muslin or cotton cloth, which will allow water to pass out. Spread the cloth into a bowl and empty the Greek yogurt plus homemade curd into it. Collect the edges and tie it such that all the water is able to drain away. I usually tie it to the Kitchen sink tap, so that the excess water from the curd drains away into the sink. Allow 45 minutes to pass. Now untie the cloth from the dripping arrangement. Almost all the excess water from the curd must have dripped away and the hung curd is now ready. Transfer the hung curd to a bowl in which you can whip/beat it. Now with an electric beater, at low speed start beating the hung curd. Beat for a minute until the hung curd looks like cream. Now add the powdered sugar and beat again for 30 seconds. Add in the colour, the cardamom powder, and a little of the water in which the kesar strands were soaked( about 2 tsp). Use a spatula to combine well until the kesar colour is evenly spread. Garnish with Kesar strands and the yummy probiotic Shrikhand is ready. Put it in the refrigerator until ready to serve.

Serving Suggestions: Puri and Shrikhand is a match made in heaven. In my house, we like it with Parathas and Rotis too.

STEPWISE RECIPE FOLLOWS:

1. Take a clean Muslin or cotton cloth and spread it into a bowl and empty the Greek yogurt plus homemade curd into it.

2. Collect the edges and tie it such that all the water is able to drain away.  Allow 45 minutes to pass. Now untie the cloth from the dripping arrangement. Almost all the excess water from the curd must have dripped away and the hung curd is now ready.

3. Transfer the hung curd to a bowl in which you can whip/beat it. Now with an electric beater, at low speed start beating the hung curd. Beat for a minute until the hung curd looks like cream.

4. Now add the powdered sugar and beat again for 30 seconds. Add in the colour, the cardamom powder, and a little of the water in which the kesar strands were soaked( about 2 tsp). Use a spatula to combine well until the kesar colour is evenly spread.

5. Garnish with Kesar strands and the yummy probiotic Shrikhand is ready. Put it in the refrigerator until ready to serve.

NOTES:

1. Always add powdered sugar, so that the consistency of the Shrikhand does not go runny.

2. I have made a variant of Rose flavour too. I had some homemade Rose syrup, so tried it out. One can buy storebought ones and try. Use the rose syrup in place of the kesar colour and proceed.

3. This recipe can be made with homemade curd too. It takes longer for the water from the curd to drain. The rest of the recipe is the same.

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

UPSIDE DOWN ORANGE VANILLA CAKE( EGGLESS RECIPE)

 I have imagined creating this cake many times and finally got down to baking it recently. This cake requires small and firm Oranges that can be sliced with the peel. I spotted them at the store I buy my vegetables from and just grabbed them.

This is a simple recipe and an eggless one. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. I have not infused the Orange sauce into the cake, but wanted them on top, and so made the upside-down version.

Being an eggless version it is different from other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake,  Apple crumble, and more...

Here is the recipe for Upside down Orange Vanilla Cake. 

PREP TIME: 10 MINS                  COOK TIME: 40 MINS

TOTAL TIME: 50 MINS                           SERVINGS: 6

CUISINE:  WORLD FOOD                      AUTHOR: Rajni Ram

 

Ingredients for the topping:

Oranges 4  with a taut peel ( baby oranges are the best) sliced in circles.

Honey 3 tbsp

Butter 10 gms or 1 tbsp

Ingredients for Cake:

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

The rind of 1 small orange grated (optional)

Requirement: Square or rectangle baking tin/tray

Directions for topping:

Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt (take care not to overheat the butter). When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides ( 1 minute each side). We don't want the Orange to overcook and lose shape. Put off the flame and allow it to cool.

 Directions for cake:

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and combine lightly once again.

In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes.  In case you have any sauce from cooking the oranges in honey remaining, you can pour it over the cake as soon as you turn it upside down. let it stand for 10 minutes before slicing.  Enjoy this refreshing cake with tea. 

STEPWISE RECIPE FOLLOWS:

1. Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt. When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides.

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and, Vanilla essence and, combine lightly once again. ( I forgot to click a picture of adding the vanilla essence).

5. In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness. Remove from oven, and cool for 30 minutes. Now when you turn the cake upside down, the Oranges will be on top. 

NOTES:

1. The curd should not be very sour.

2. If using Orange rind(peel) gratings add only 1tsp of it, more quantity can make the cake turn bitter.

3. If any butter Orange sauce is remaining after cooking the oranges in butter, set aside. It can be used as a topping for the cake, pour it after you turn the cake upside down, that is on cooling for 30 minutes.

4. If you want to infuse the cake with this sauce then pour it while baking along with the batter. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

OATMEAL COOKIES

 Oatmeal Cookies are hearty and chunky cookies that are like granola bars in cookie form. Some days we are in a hurry or rush to get to work, and most times ignore our hunger pangs. This Cookie comes in handy. For those mid-morning or early evening hunger pangs this a healthy option to eat. Have fussy teenagers at home who skip breakfast for sleep😀? Ideal cookie for them.

I am giving you such a simple recipe that one bowl and all the mentioned ingredients are what you need. No mess, mix up everything in a single bowl, scoop the cookie dough into a baking sheet, and done.

These cookies can be stored at room temperature for a week and stay good in the refrigerator for 15 days. I prefer to make them in batches that last me a week or a fortnight. They are very simple to make so I don't mind the process of making them regularly.

This Cookie requires Almond flour/almond meal, which is not available at all stores. Amazon has it though and I ordered it from there. Regular flour will not work for these cookies and will make them doughy. These cookies are not the crunchy ones but the chewy type.

While you are here please check out my other recipes like Blueberry Cheesecake, Apple tea cake, Apple Crumble, Savoury Muffins, and more... 

Here is the recipe for Oatmeal cookie-

 PREP TIME: 20                                      COOK TIME: 30Mins

 TOTAL TIME:50 MINS                          COURSE:  DESSERT

 CUISINE:  WORLD                              SERVINGS: 12 PIECES

 AUTHOR: Rajni Ram

 

Dry Ingredients:

Oats - 1 1/4 cup Instant or rolled (refer note1)

Almonds 1 handful or 50 gm 

Cashewnuts 1 handful or 50 gm

Walnuts 1 handful or 50 gm

Raisins 1/2 cup

Almond flour 3/4 cup (refer note2)

Cinnamon powder 1 tsp

Baking powder 1/2 tsp

Desiccated coconut 1/4 cup

Wet Ingredients:

Dates 100 gm pitted or 15 numbers after pitting

Hot water 1/4 cup or just enough to soak the dates

Honey 3 tbsp

Egg 1

Coconut oil or Olive oil 3 tbsp

Vanilla essence (optional)

Directions:

Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. While the oven is getting hot let's get the Cookie dough ready. Take the instant Oats and dry roast them on low flame for 3 minutes. We don't want to brown them, but just make them a little crisp. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool while we get other things ready. Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly, and pulse them a single time in the blender. We want them to be partly broken.

The dates would have softened by now. Take a spatula or wired whisk and mash it to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. Add the dry ingredients to this mixture and mix well, such that all are well integrated. Now what you have at hand is a thick batter. 

Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Bake at 180 degrees for 30 minutes or until they turn golden brown. Do the skewer/toothpick test if in doubt. (prick through the center, if it comes out clean without any batter, the cookie is done). Enjoy the cookies with a hot cup of coffee, tea, or hot chocolate. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Soak the pitted dates in hot water, just until they are submerged. Preheat oven to 180 degrees for 10 minutes. Take the instant Oats and dry roast them on low flame for 3 minutes. Keep feeling the oats with your fingers, when they hot enough and your fingers can't stand the heat, switch off the flame and let it cool.

2.  Dry roast the Almonds, Cashewnuts, and walnuts, cool them slightly and pulse them a single time in the blender. We want them to be partly broken.

3. Now take a spatula or a wired whisk and mash the dates to a smooth puree. Add all other ingredients mentioned under wet ingredients and combine well with a spatula. 

4. Mix in the dry ingredients into this mixture and combine well until all are well integrated. We will have a sticky dough.

5.  Line a baking tray with parchment paper or baking paper and grease lightly. Now with an ice cream scoop or a deep round spatula scoop the batter and place them on the baking sheet, giving an inch distance(these cookies do not spread much) between them. Flatten the cookies with a spatula slightly. Bake at 180 degrees for 30 minutes or until they turn golden brown.

NOTES:

1. I have dry roasted the Oats as they are the instant ones. If using rolled oats, roasting is not required.

2. Almond flour can be made at home also by blanching almonds, dry them, and then grinding to a fine powder.

3. If one doesn't mind the skin of the almonds they can be directly ground to a fine powder.

4. I have added the Cinnamon powder at the end along with the dry ingredients.

GAJAR HALWA BARFI

 A Barfi is the Indian cousin of the western Fudge. In a Barfi either milk or flour is a base along with fruit or vegetables or dry fruits or a combination of them. This is a sweet dish I tried just for fun and I really did not have an idea of the quantities. I just went by gut feeling and it ended up in something really yummy. It is a twist to the regular Gajar Halwa and tales just 1/4 of the time to get it done. It took me precisely 20 minutes for the entire cooking process, 5 minutes for grating the Carrot. It needs a 20-minute chilling time(in the refrigerator). 

I tried this out with small quantities of everything as I was trying it for the first time. Since it turned out very well, it is blog-worthy and worth a try by everyone. I usually make Gajar Halwa only when the Delhi Carrots(the orangish-red ones) arrive in Chennai, and I make it 3 to 4 times before the season gets over. Since I was trying a Barfi I went ahead with the regular carrots. 

While you are here check out my Indian sweet recipe collection like- Pineapple Rabri, Atte Ka Sheera, Unni Appam, Aval Kesari, Thengai Therattipal, Maa Ladu, Vella Aval, Chakkara Pongal, Carrot Kheer, and more...

Here is the recipe for Gajar Halwa Barfi for you-

   PREP TIME: 5                                    COOK TIME: 20Mins

   TOTAL TIME:25Mins                          COURSE:  DESSERT

   CUISINE:  INDIAN                             SERVINGS: 6

   AUTHOR: Rajni Ram

 

Ingredients:

Carrots 2 big shredded

Kova/Khoya/Mava 100gm(store-bought)

Sugar 1/2 cup

Milk 1/4 cup

Ghee 6 tsp

Cardamom powder 1/4 tsp

Broken nuts for garnish

Directions:

Grease a small plate with ghee and keep ready. In a Kadai or pan take 2 tsp ghee and heat. Drop the grated carrot onto the Kadai or pan and saute on high for a minute. Now add the milk, reduce the flame, and cook the carrots for 5 minutes. The carrots should cook but not turn limp. Now add the grated Khoya/Mava and continue to cook for few minutes. Once the Mava is added the mixture becomes a little thick, now add the sugar and stir, the mixture liquefies a little as the sugar melts. Keep stirring for a few minutes and the mixture will start to thicken up. When the mixture no longer sticks to the bottom of the pan, its time to transfer it into a greased plate. Another method to check for doneness of the mixture is to wet your hands, take a small amount of the carrot mixture, and try to form a ball. If the ball retains shape its time to transfer into the greased plate. Spread the mixture evenly on the plate, sprinkle some chopped nuts on top, and press it gently with the ladle back or your palm. Put the plate into the fridge for 20 minutes. Bring it out, cut into diamonds or squares and it's ready to serve. Enjoy the dessert. Bon Appetite.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Grease a small plate with ghee and keep ready. In a Kadai or pan take 2 tsp ghee and heat. Drop the grated carrot onto the Kadai or pan and saute on high for a minute.

2. Now add the milk, reduce the flame, and cook the carrots for 5 minutes. The carrots should cook but not turn limp. Now add the grated Khoya/Mava and continue to cook for few minutes.

3. Once the Mava is added the mixture becomes a little thick, now add the sugar and stir, the mixture liquefies a little as the sugar melts. Keep stirring for a few minutes and the mixture will start to thicken up. When the mixture no longer sticks to the bottom of the pan, its time to transfer it into a greased plate. Before transferring to a greased plate add cardamom powder and 2 tsp ghee.

4. Another method to check for doneness of the mixture is to wet your hands, take a small amount of the carrot mixture, and try to form a ball. If the ball retains shape its time to transfer into the greased plate. Before transferring to a greased plate add cardamom powder and 2 tsp ghee.

5. Spread the mixture evenly on the plate, sprinkle some chopped nuts on top, and press it gently with the ladle back or your palm. Put the plate into the fridge for 20 minutes. Bring it out, cut into diamonds or squares and it's ready to serve. 

RECIPE VIDEO HERE 👇

NOTES:

1. The process is not lengthy, but stirring from time to time is required.

2. Don't want the Barfi? no worry- just don't refrigerate, temper with dry fruits and nuts fried in ghee, and enjoy as Instant Gajar Halwa😃.

3. I have not added any colour as the Carrots were so bright themselves. One can add food colour of they prefer a deeper colour.

4. Adding 2 tsp of ghee on the mixture before spreading on the plate, helps in even and smooth spreading. Alternately apply little ghee to the back of the ladle with which you will spread the mixture.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

AKKARAVADISAL ONE POT

 This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk, and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.

While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more...  

Here is the recipe of One -Pot Akkaravadisal for you-

  PREP TIME: 15                                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                  COURSE:  DESSERT

 CUISINE: SOUTH INDIAN                         SERVINGS: 5

 AUTHOR: Rajni Ram

 

   Ingredients:

   Rice 1 cup

   Moong dal/ green gram 1/4 cup

   Milk  6 cups

   Jaggery 1 cup 

   Water 1/4 cup

   Sugar ( optional) 1 tbsp

   Ghee 3/4 cup

   Cardamom/ elaichi powder 1 tsp

   Saffron ( optional) 2 pinches, soaked in warm milk

   Raw camphor( optional) 1 pinch powdered

   Cashewnuts 8 to 10

   Raisins 8 to 10

   DIRECTIONS:

  Dry roast the Moong dal directly in the cooker to a light brown     colour. Stir constantly and take care not to burn the dal. It will give   out a nice aroma. Put the jaggery in a separate vessel, add water, and  bring to a boil. Put off the heat and stir to dissolve the jaggery.   Keep aside. Now to the roasted moong dal in the cooker, add the   washed rice. Pour 2 cups milk and 1 cup water, close the cooker and  cook for 5 to 6 whistles ( flame should be on low throughout,   otherwise there are chances of the milk overflowing through the   sides). Once pressure releases open the cooker and mash the   contents well. Put the cooker on flame again and strain the liquid   jaggery into the cooker directly. Pour another 2 cups milk and stir   nicely. There may be lumps, break them down patiently by stirring.   Like I always say add 2 teaspoons of sugar to any jaggery dish to   enhance the taste of jaggery. Add more milk if the 2 cups of milk get   absorbed. We want a texture that is semi-solid and smooth, not   lumpy. Now add the cardamom powder, raw camphor(optional), and   add in the raisins and nuts fried in ghee. The one-pot   Akkaravadisal is ready to serve. Enjoy BonAppetit. This is a popular Prasad(holy offering) dish that can be offered during Pujas.

STEPWISE RECIPE FOLLOWS:

1.  Assemble all ingredients.

2. Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides).

3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove, and stir the jaggery to dissolve it. 

4. Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Add two spoons sugar.

5. Add milk in which the saffron strands were soaked followed by Cardamom powder, raw camphor(optional). Finally, add the nuts and raisins fried in ghee. 

NOTES:

1. The only glitch in this method is the milk overflowing from the cooker or the milk sticking to the bottom of the cooker. To manage this the flame should be on low through out until the whistles are over.

2. We are straining the jaggery to remove impurities in the jaggery. I  recommend not missing this step.

3. To get that smooth texture and consistency add more milk if required. 

If you tried this recipe please do comment below, we would love to hear fom you.

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MALPUA WITH GULAB JAMUN MIX AND PANEER

 Malpua is a sweet dish close to my heart and I have taste both the Bengali version and the ones made in the north. I like both of them equally. My hands have been itching to try out this recipe that I thought of and scoured the internet to find if such a one exists. There are a hundred recipes of Malpua with Gulab Jamun mix, but what makes this one different is the use of Paneer(cottage cheese) and Wheat flour. Using Paneer makes the Malpuas soft and fluffy on the inside and wheat flour gives it a little crunch on the exterior.

This is the first time I'm trying out this version and I am happy that it turned out well. Sometimes our hunches do work, and this time the hunch was to use paneer with the mix. The Bengali version of Malpua uses Chenna or paneer along with refined flour though.

The sugar syrup here is a very thin one as it is only to keep the Malpuas moist. I have also made an instant Rabri, the recipe of which I am posting, but I am not uploading the pictures as I couldn't click any, since the Rabri here was made as an afterthought.

I have a Pineapple Rabri recipe here on the blog which you can refer to. This is the authentic way of making Rabri. Whereas what I have made with the Malpua is a shortcut one, which was made as an accompaniment with the Malpua.

While you are on this page please check out my other sweet/dessert recipes like      Apple cake, Carrot Kheer, Unni Appam, Blueberry Cheesecake, Maa Ladoo,          Berry Smoothie Icecream, and more...

Here is the recipe of Malpua from Gulab Jamun Mix-

PREP TIME: 10Mins                                      COOK TIME: 30 Mins

TOTAL TIME: 40Mins                                    COURSE: DESSERT/SWEET

CUISINE:   INDIAN                                        SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Gulab Jamun Mix 1 cup

Paneer 100 gm minced

wheat flour 1/2 cup

Sugar 1 tbsp( for batter)

Milk 1 cup (or more if required)

Sugar for syrup 1 cup

Water for sugar syrup 1/2 cup

Elaichi/green cardamom 2 pods

Fennel seeds 2 pinches

Oil for frying

Directions for making the batter:

In a bowl take the Gulab Jamun Mix. Mince the paneer in a blender and add it to the Gulab Jamun mix in the bowl, add the wheat flour followed by the 1 tablespoon sugar. Nicely mix them all together to a dry mixture. Now adding milk little by little whisk to form a pouring consistency batter( like dosa batter or a little thicker). Now add the fennel seeds to the batter and mix. 

Directions to make the sugar syrup:

In a pan/ flat vessel take one cup sugar, add 1/2 cup water, and put it on the flame. Stirring continuously so that the sugar dissolves, allow it to boil for 2 to 3 minutes, and put off the flame. String consistency of the syrup is not required in this recipe. Add 2 cardamom pods while boiling the syrup. 

Directions for making the Malpua:

Next, take oil for frying in a flat Karahi or pan preferably and heat. The flame should be medium-high. The oil should not be too hot, nor warm. When you put a little batter, it should sizzle. Now take a scoop of batter in a ladle and pour it into the hot oil. The batter will spread out by itself, like pancakes. Cook on one side and flip it over and cook on the other until both sides are equally golden brown. Remove from oil and drop in the sugar syrup for 10 seconds. Remove and store in a container. If storing for more than a day, let the Malpuas remain in the sugar syrup itself, so that they stay moist. Enjoy the sweet dish. Bon Appetit.

Directions to make instant Rabri ( optional) No pictures for this.

Ingredients:

Milk 1 cup

Sugar 2 tsp

Milk powder 2 tbsp

Directions for Rabri: Take one cup of milk and boil. When it reduces to half, add 2 tsp sugar and 2 tablespoons of milk powder and stir nicely. Within 2 minutes it will reach the desired consistency. Put off the flame and let it cool completely before plating.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. In a bowl add the Gulab Jamun mix, Paneer, wheat flour, sugar, and mix. Now add milk little by little to make a batter of flowing consistency. Add fennel seeds, mix it in, and keep the batter aside.

2. To prepare the sugar syrup, add 1/2 cup water to 1 cup sugar and put it on the flame to boil. Keep stirring for the sugar to dissolve and boil for 2 to 3 minutes, not more. Put off flame and cool. Add 2 cardamom pods while boiling.

3. In a flat pan/Karahi take oil for deep frying and heat. The flame should be medium-high and the oil should be hot, but not smoking hot. When the batter is poured, it should sizzle.  Now take a scoop full of batter and pour it in the oil. Let it spread by itself. Fry until it turns golden brown on one side and then flip it and fry until golden brown on the other side too.

4. Now put the fried Malpua into the sugar syrup and remove after a few seconds if serving immediately. If storing for a day, let the Malpuas remain in the syrup so that they remain moist.

5. Serve warm with Rabri or just as it is. 

NOTES:

1. If the sugar syrup solidifies after some time, add a tablespoon of water and put it on the flame and keep the flame very low. The syrup will loosen. Put off the flame. You can keep repeating this process until all the Malpuas are fried,  if required.

2. A flat pan or Kadai is the perfect one for frying this sweet as in a curved Kadai the batter may turn to a ball and roundish, instead of a flat pancake-like shape.

3. Before pouring the batter, check if the oil is hot, by dropping some batter gently into the oil. If it sizzles immediately, the oil is ready for frying.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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APPLE CAKE(TEA CAKE)

 Until recently I did not know that such delicious cakes could be made using Apples. I mostly stuck to making the Apple Crumble. I came across this recipe some time ago, and as you know I have to try it thrice without errors for it to feature on the blog. So here is the recipe that is foolproof, also no whisking, just mixing, so mess at all.

This cake has a very delicate flavour and is a crumbly cake, it is very light and a great tea time cake. What more, it is healthy and kids will love it( you could just drizzle chocolate sauce or Nutella over it for them). It tastes best when warm and keeps good for 2 days at room temperature. Just warm before you serve and it is fresh again.

The apple slices that you see in the picture make it look sophisticated, but it is not such a difficult cake to make. The apple slices on top can be excluded altogether, as the cake batter has them already, but I like them with a lot of apples and the glaze and hence I make it this way.

While you are here please check out my other cake recipes like                     Blueberry Cheesecake, Nutella Fudge brownies, Apple Crumble and Pineapple Jam Tart. 

Here is the recipe of Apple Cake for you-

      PREP TIME: 20 Mins                                          COOK TIME: 40 Mins

     TOTAL TIME:60Mins                                           COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                  SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients for coating apples:

Apples 3 large( any variety) cut half to cubes and half of them in slices.

Cinnamon powder 3 tsp( divided)

Butter 3 tbsp ( divided) 

Sugar 2 tbsp (divided)

Dry Ingredients:

Flour/ Maida 1.5 cups 

Baking powder 2 tsp

Salt 1/2 tsp

Wet Ingredients:

Butter 60 gm melted

Oil ( refined) 1/2 cup

Eggs 2

Sugar ( white) 3/4 cup

Vanilla essence 1 tsp

Glaze:

Honey 2 tbsp.

Directions: 

First, peel the apples and chop 1 1/2 apples to small cubes and another 1 1/2 to slices. Pug them in two separate bowls.

Divide and add the cinnamon powder, butter, and sugar between both the bowls equally and mix. Set aside.

Preheat the oven to 200 c and start preparing the cake batter.

Put all the dry ingredients in one bowl and mix well.

In another bowl combine all wet ingredients( refer to ingredients above)Now add the wet ingredients to the dry ingredients and combine nicely using a spatula. No electric beater required. Once nicely combined, mix in the apples chopped to cubes to the batter and mix gently.

Grease a baking tray and line it with parchment paper/ baking paper. Pour the batter into the tray, tap it once gently and place it in the oven. Bake at 200 C for 50 minutes or until a toothpick comes out clean. Once done remove from oven and leave to cool down a bit. Cut when still warm and serve. The delicious Apple cake is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.  Chop 1 half of the Apples to cubes and the other half to slices. Put them in 2 separate bowls.

2. Divide and add the butter, cinnamon powder, and sugar in both bowls, mix nicely and set aside.

3. Preheat oven to 200 C. Now put all dry ingredients in a separate bowl and mix.

4. Take all wet ingredients in another bowl and combine well. Now mix the wet ingredients to the dry ingredients and combine well.

 5. Now add the cubed apples to the batter and fold gently. Grease a circular cake mould and line with parchment/baking paper. Now scoop in the batter into the mould.

6. Take the sliced apples and arrange them like a fan on the batter. Now it is ready to be popped into the oven. Bake at 200C for 50 minutes or until a skewer comes out clean.

Allow it to cool for 5 minutes and apply the honey over it with a brush and cool it. The honey gives the apples a beautiful glaze. Serve them a little warm.

NOTES:

1. Any variety of apples can be used for this recipe.

2. This cake has a crumbly texture, you will know if you look at the picture. It is super moist.

3. It holds good for 3 days at room temperature, for long storage put it in the fridge and warm just before serving.

4. It is also a good snack box idea for kids as it can be made ahead, just remove from the refrigerator, warm it and allow it to sweat, then pack.

5. This cake can be made without the sliced apples on top too. Just mix the chopped apple and scoop mixture into the baking tin/ tray and bake. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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