Sweets
Eggless Black Forest Cake With Bajri (Pearl Millet) Sponge
Eggless Black Forest Cake With Bajri (Pearl Millet) Sponge is a variation of the regular sandwiched Black Forest Cake with no refined flour, no eggs, no butter. The sponge is made with the healthy whole wheat flour and pearl millet flour (bajri) . The layers of the cake are soaked in the cherry syrup and sandwiched with fresh whipped cream and pieces of fresh cherries or tinned cherries and chocolate shavings. Once the layers are stacked, the entire cake is frosted with the whipped cream and decorated with chocolate curls or shaving and cherries. Cut the chilled black forest cake into pieces and enjoy it!! It is healthy and tastes divine!!
I had made black forest cake for the order for one of my regular clients. I had some whipped cream , cherry syrup , cherries and chocolate shavings left after making the cake.
My husband and son said that we also feel like eating the black forest cake. So the chef in me thought of cheating them by baking a healthy base and assemble the cake and present them the cake for dessert. I made the sponge using whole wheat flour, pearl millet flour (bajri), oil ,milk and yogurt. The sponge came our super soft and is chocolate flavor with the cocoa powder in it.
I assembled the cake with whipped cream, cherry syrup, cherry and chocolate shavings. The cake was then left to set.
When I cut the cake for the dessert and served them, they enjoyed every bite to the fullest and cannot make out the cake is made with wheat flour or bajri flour.. They were happy and I was happy too….
Other cake recipes on the blog:
Eggless Red Velvet Cake With Cream Cheese Frosting
Eggless Date, Almond, Walnut Cake With Ginger Buttercream Icing
Eggless Chocolate Truffle Cake
So friends do try this yummy recipe and share your feedback with me.
Khao dilse, Khilao dilse aur banao dilse…
Eggless Black Forest Cake With Bajri (Pearl Millet) Sponge
Eggless Black Forest Cake With Bajri (Pearl Millet) Sponge is a variation of the regular sandwiched Black Forest Cake with no refined flour, no eggs, no butter. The sponge is made with the healthy whole wheat flour and pearl millet flour (bajri) . The layers of the cake are soaked in the cherry syrup and sandwiched with fresh whipped cream and pieces of fresh cherries or tinned cherries and chocolate shavings. Once the layers are stacked, the entire cake is frosted with the whipped cream and decorated with chocolate curls or shaving and cherries. Cut the chilled black forest cake into pieces and enjoy it!! It is healthy and tastes divine!!
Servings: 8 people
Calories: 673kcal
Equipment
- bowl x 2
- sift
- big mixing bowl
- spatula
- spoon
- electric beater
- small pot
- brush
- offset spatula
- piping bag
- nozzle of your choice
- baking tin of your choice
- wire rack
Ingredients
To make chocolate Bajri cake (sponge)
- 1 cup whole wheat flour
- 1/2 cup bajri flour pearl millet
- 2 tbsp cocoa powder
- 3/4 cup sugar I had used raw sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup thick yogurt I had used homemade yogurt or curd. The yogurt should not be sour
- 1/4 cup milk
- 2 tbsp milk
- 1/2 cup olive oil or any flavorless oil
- 1 tsp vanilla essence
- 2 tsp honey
Cherry syrup
- 1 cup water I had used canned cherry and drained them and used the water from it
- 1 tbsp sugar
- 1 slice lemon
- 1/2 inch cinnamon stick
- 5 cherry chopped (I had used the canned cherries)
whipped cream
- 1.5 cup heavy cream
- 1.5 tbsp icing sugar sifted
- 1/2 tbsp corn flour
- 1/2 tsp vanilla essence
Assembling cake
- 8 canned cherry finely chopped
- 6 cherry for decoration
- 1 cup chocolate shavings I had used dark chocolate and milk chocolate shavings
Instructions
To make chocolate Bajri cake (sponge)
- Get ready with the wet ingredients : In a big mixing bowl add milk, thick curd, oil, vanilla essence, and honey.
- Mix everything together with a whisk. Mix till light and fluffy.
- Add the sugar.
- Mix well till the sugar dissolves and keep aside.
- Dry ingredients : Sift for 3-4 times whole wheat flour, bajri flour, cocoa powder, baking soda, baking powder, salt.
- Gradually add the dry ingredients in two batches in the prepared wet ingredients and mix very gently till the everything is mixed well and lump free. Do not over mix it.
- Pour the prepared cake batter into the greased and dusted cake tin. ( I had used 8"x8" square tin). Tap the tin for 3-4 times on the kitchen counter. This will help to remove any extra bubble.
- Bake in the pre heated oven @ 180 C for 40 -45 minutes or till the inserted skewer comes out clean.
- Remove the tin from the oven. Run knife through the edges of the tin and unmould the cake on the wire rack. Let it cool.
- Cut into pieces and enjoy as a tea time cake or pack it as a treat for your kids lunch boxes. The cake can be refrigerated for 4-5 days in an air tight container.( I had cut cake into 6"x6" for assembling and decoration. So these pieces are from the cut out pieces).
Cherry syrup
- Heat water in a pot. (I had used canned cherries and had drained the cherries and used the reserved water from it.If using canned cherry liquid, the cherry syrup would be dark in colour. This pic is from the cherry syrup that I make using regular water). Add chopped cherries( I had used the canned cherries), sugar, lemon slice and cinnamon stick to it.
- Bring the water to boil and let it boil for 4-5 minutes.
- Remove from heat. Cover and keep aside.
whipped cream
- Keep the bowl in which the cream is to be whipped and the electric beater blades in the freezer for a minimum of two hours. I had kept it overnight. This will keep the cream cool while whipping and it will not curdle. In a chilled bowl, add the chilled heavy cream.
- Whip it for 4-5 minutes on low speed. The cream will start getting thicker.
- Add vanilla essence to it and mix.
- Add icing sugar to it.
- Beat on slow speed for a minute till the sugar mixes. Beat for 4-5 minutes on on low speed till the mixture thickens and form stiff peaks. It will take around 3 minutes. Do not over whip the cream. Stop whipping immediately after the stiff peaks are formed. Over beating will result in the formation of butter and the cream will start curdling. The
- Smoothen with a spatula in the bowl. Cover and let it refrigerate for couple of hours or a minimum of 30 minutes.
Assembling cake
- Add some whipped cream to the cake board or the plate in which cake needs to be assembled. This will help the cake to stick to it and will not slide.
- Cut the cake sponge into halves with a help of a serrated knife. Take the top uneven surface of the cake and invert it on the plate. Brush and soak the cake with the prepared cherry syrup. If you do not have brush then spread the syrup on the cake sponge with a spoon.
- Put the whipped cream in a piping bag fitted with nozzle. Pipe the whipped cream in line as shown on the soaked sponge. Add 2-3 chopped cherry pieces and sprinkle a tbsp of chocolate shavings. (I forgot to take the pic of it).
- Sandwich the cake with the inverted bottom layer of the sponge. The smooth surface of the cake should be at the top. Brush and soak the layer with cherry syrup.
- Pipe again the whipped cream on it as above and on the sides of the cake. Smoothen the cake with an offset spatula and remove excess cream if any. (The surface does not need to be smooth and perfect as we are going to sprinkle the chocolate shavings on it).
- Cover the cake with the chocolate shavings.
- Pipe some rounds on the top surface and decorate with cherries. Refrigerate the cake for minimum of 1 hour to set and use. Keep it refrigerated. Remove 5 minutes out of the refrigerator before serving.
- Cut the cake with a sharp knife and serve the yummy dessert and enjoy!! (The cake looks so soft and moist).
Nutrition
Calories: 673kcal | Carbohydrates: 67g | Protein: 9g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 177mg | Potassium: 461mg | Fiber: 5g | Sugar: 38g | Vitamin A: 709IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 4mg
Date Nut Cacao Coconut Energy Bar
Celebrating 400 recipes on the blog with this healthy sweet for you all. Thank you everyone for your encouragement and support always. With your motivation I have sailed and reached the journey of my blog with 400 recipes.
Date Nut Cacao Coconut Energy Bar are nutritious and no sugar energy bar, quick and easy to make and loaded with goodness of dates, walnuts, coconut and cacao powder. They are no cook bar and can be enjoyed as a guilt free treat at any time of the day. They are gluten free and can be refrigerated in an air tight container for 10-15 days.
They are a good option to be packed for a healthy lunch box treat. My son loved it to the fullest and tells: “Mumma can I have those addictive snack you made”. He will enjoy them as a little treat whenever he wants to have a snack . You can add nuts of your choice. To make the bar vegan add coconut oil in place of butter. You can shape like a ball or oval or square as per your liking.
Cacao is an ancient super food known for its high antioxidant and magnesium qualities. Unlike cocoa powder , cacao powder has not been processed at high temperature which means these rich nutrients and antioxidants have been retained. Also it does not contain any sugar. Hence it is good to use cacao powder raw to make a smoothie, any raw slice or protein or energy balls.
Now a days every one wants something healthy and low in calorie to eat. These bars are good option to make in the festivals and gift to your loved ones.
Friends other similar recipes on the blog:
Friends do try these fuss free and easy to make bars and please share your reviews with me.
Khao dilse, khilao dilse, aur banao dilse…
Date Nut Cacao Coconut Energy Bar
Date Nut Cacao Coconut Energy Bar are nutritious and no sugar energy bar, quick and easy to make and loaded with goodness of dates, walnuts, coconut and cacao powder. They are no cook bar and can be enjoyed as a guilt free treat at any time of the day. They are gluten free and can be refrigerated in an air tight container for 10-15 days.
Servings: 24 bars
Calories: 100kcal
Equipment
- food processor or chopper or grinder
- knife
- measuring ruler
- baking paper
- flat tray
- spoon
- flat spatula
Ingredients
- 2 cup dates or around 20 . ( I had used medjool dates)
- 1.5 cup desiccated coconut
- 1/2 cup walnut or any nut of your choice such as almonds, cashew nut, pistachio, hazelnut
- 5 tbsp cacao powder or unsweetened cocoa powder
- 3 tbsp melted butter or coconut oil or ghee. I had taken salted butter
- 1/2 tsp salt
Instructions
- In a food processor or chopper or mixer grinder take chopped dates, walnuts, desiccated coconut, cacao powder and salt. Adding salt balanced the sweetness of dates and enhances the flavor of cacao powder.
- Pulse them all together till everything is chopped very finely and blended well.
- Add melted butter. Blend again. (You can also add melted ghee or coconut oil in place of butter. To make vegan use coconut oil).
- Blend till everything comes together and ground well. The , butter, oil from the walnut and stickiness of carrot will bring them together when taken in hand and pressed. (If you want to have crunch in every bite of the bar then chop few walnuts from the above quantity and mix to the mixtured after removing from the food processor).
- With the help of spatula remove the mixture on baking paper. Spread and shape to a square and smoothen the surface with the help of spatula.
- The mixture is smoothen and shaped well. Transfer the baking paper on a flat tray and cover with another butter paper or cling wrap and refrigerate for a minium of 30 minutes.
- With the help of a ruler,make a cut at equal distance and then with a sharp knife cut into equal length as shown.
- Now similarly cut into equal sizes horizontally.
- Carefully separate and remove the pieces.
- Enjoy the no cooked or no bake energy bar as a sweet cravings at any time of the day. The bar can be refrigerated in an airtight container for 15 days. They are a healthy lunch box treat.
Nutrition
Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 63mg | Potassium: 136mg | Fiber: 2g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Gluten Free Avocado Choco Cranberry Slice
Gluten Free Avocado Choco Cranberry Slice is an eggless, vitamin rich, healthy slice made with goodness of cranberries and avocado with all gluten free ingredients. It can be enjoyed any time of the day for your sweet cravings.
This slices are very easy to make and made using the gluten free ingredients. Chia gel is used as an egg replacer. You can add almond flour in place of rice flour . To make it vegan use coconut oil in place of butter and coconut milk in place of regular milk.
Friends do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse.
Gluten Free Avocado Choco Cranberry Slice
Gluten Free Avocado Choco Cranberry Slice is an eggless, vitamin rich, healthy slice made with goodness of cranberries and avocado with all gluten free ingredients. It can be enjoyed any time of the day for your sweet cravings.
Servings: 16 slices
Calories: 230kcal
Equipment
- small bowl
- spoon
- mixing bowl
- spatula
- baking tin x 2 square tin
- Oven
Ingredients
- 1 Avocado mashed
- 1 tbsp lemon juice
- 100 g butter melted
- 2 cup rolled oats
- 1.5 tsp baking powder
- 1 cup coconut flour or desiccated coconut
- 1/4 cup rice flour
- 1 tbsp chia seeds
- 3 tbsp hot water
- 1 cup dried cranberries
- 1/2 cup dark choco chips
- 1/2 cup raw sugar I had used raw sugar
- 1/2 cup milk
- 1 tsp mixed spice powder or cinnamon powder
Instructions
- Let us make chia gel first as an egg replacer. Take one tbsp of chia seeds in a bowl.
- Add 3 tbsp of hot water to the chia seeds. Mix well. Cover and keep aside for couple of hours.
- The chia seeds have fluffed up and have soaked well. They have become sticky and gel like consistency.
- In a big mixing bowl add rolled oats, coconut flour or desiccated coconut, rice flour, sugar, baking powder. Mix well.
- Add dried cranberries and choco chips.
- Mix well.
- Add mixed spice powder or cinnamon powder. Mix well. Keep aside.
- Take mashed avocado in a bowl. Add lemon juice to it and mix well.
- Add melted butter to it.
- Add the prepared chia gel. Mix well.
- Add the avocado mixture to the prepared dry ingredients.
- Mix well and add milk.
- Mix the mixture should hold the shape when put into a fist.
- Transfer the mixture into two greased square baking tin (seven inch and 6 inch ). Or if you have a big rectangle try you can bake the mixture into it. Press gently with hands and smooth the surface.
- Bake in a preheated oven @ 180 C for 15-18 minutes. Remove and let the tray cool for couple of hours . Then with a sharp knife cut into equal pieces.
- Serve the gluten free avocado choco cranberry slices with a cup of tea or coffee or enjoy the for the little sweet cravings any time of the day. The slices can be refrigerated for a a week in an airtight container.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 196mg | Fiber: 5g | Sugar: 14g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
Eggless Tutti Frutti Cake (Tea Time Cake)
Eggless Tutti Frutti Cake (Tea Time Cake) is a eggless version of popular tea time colorful Indian cake made using the colourful candied papaya pieces. It is soft, spongy, moist, colourful , kids favorite and can be enjoyed with a cup of evening tea or coffee.
I had made this cake for our anniversary celebration and served when or friends visited us in the evening to celebrate with tea and garam poha nashta.
The cake reminded us about the childhood days when we enjoyed the popular Britannia tutti frutti cake.
Friends do try making this eggless version of the cake and please share your feed back with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Tutti Frutti Cake (Tea Time Cake)
Eggless Tutti Frutti Cake (Tea Time Cake) is a eggless version of popular tea time colorful Indian cake made using the colourful candied papaya pieces. It is soft, spongy, moist, colourful , kids favorite and can be enjoyed with a cup of evening tea or coffee.
Servings: 14 people
Calories: 220kcal
Equipment
- small bowl
- medium bowl
- strainer or sift
- measuring cup
- measuring spoon
- spoon
- spatula
- hand whisk
- cake tin
- Oven
- knife
Ingredients
- 1.5 cup all purpose flour maida, refined flour
- 3 tbsp custard powder or cornflour. I had used vanilla flavor custard powder.
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cornflour
- 1 cup milk luke warm
- 2 tsp vinegar I had used apple cider vinegar
- 1/2 cup tutti frutti candied raw papaya. add 3/4 cup if you prefer more. I had used the three colour tutti frutti
- 1/4 cup milk powder
- 1/2 cup oil any flavorless oil
- 3/4 cup sugar I had used raw sugar
- 1 tsp vanilla essence
Instructions
- Take tutti frutti in a plate.
- Add corn flour to it .
- Mix well and keep aside. This step prevents tutti frutti from sinking at the bottom of the cake tin while baking.
- Take luke warm milk . Add vinegar to it. Stir and keep it aside for five minutes to curdle.
- In the meantime , sift the dry ingredients – all purpose flour, custard powder, salt, baking soda for 3-4 times. Keep aside.
- In a big mixing bowl, take oil. Add sugar and milk powder to it.
- Mix it well with a help of a whisk.
- Now add the curdled milk to it. Mix well with a whisk.
- Add vanilla essence. Mix well.
- Now gradually add the sifted ingredients in two batches and mix gently.
- The batter looks silky and lump free.
- Add the cornflour coated tutti frutti .
- Mix gently.
- Pour the batter in a greased 6.5 x 6.5 inch cake tin or any shape of your choice. Tap it two to three time on the counter.
- Bake in the preheated oven @ 180 for 50-55 minutes or till the skewer comes out clean. Check after 45 minutes and cook till done.
- Remove the tin from the oven. Run knife on the edges and unmould it on a wire rack and let it cool.
- The eggless tutti frutti cake is ready to serve. I had cut the edges of the cake since I had to present it in for the cake cutting with our friends during our wedding anniversary. I had sprinkle some more tutti frutti over it as decoration.
- Cut into slices and enjoy with a cup of tea or coffee or any time of the day.
- Serve into slices and refrigerate for one week in an airtight container.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Quick Homestyle Eggless Coconut Macaroons (Vanilla and Cardamom Saffron Flavor)
Have some cream, milk powder, coconut flour or desiccated coconut at home. Then just enjoy baking this yummy treat for your loved ones …You can try your own flavor. I had used vanilla and gave it a desi / Indian touch by adding cardamom and saffron flavor.
Please do try this recipe and share your feedback with me..
Khao dilse, khilao dlise aur banao dilse…
Quick Homestyle Eggless Coconut Macaroons (Vanilla and Cardamom Saffron Flavor)
Quick Homestyle Eggless Coconut Macaroons (Vanilla and Cardamom Saffron Flavor) is a very quick and healthy eggless baked treat made with the ingredients easily available at home. It is soft, moist and juicy inside and crispy outside. It can be enjoyed anytime of the day or packed as treat for your kids lunch box. It is gluten free and can be enjoyed during vraat or upwaas or fasting. It can be refrigerated for a week in an air tight contianer.
Servings: 17 macaroon
Calories: 82kcal
Equipment
- mixing bowl
- measuring cup
- measuring spoon
- spoon
- baking paper
- Baking tray
Ingredients
- 1/2 cup heavy cream or homemade whisked malai
- 1/2 cup milk powder
- 1/2 cup coconut flour desiccated coconut
- 1/2 cup raw sugar or any sugar (I had used a little less than that)
- 1/2 tsp vanilla essence
- 1/2 tsp cardamom powder elaichi
- 1/2 tsp saffron strands kesar
- 2 tbsp water if needed or milk
Instructions
- Take cream, milk powder, coconut flour or desiccated coconut, sugar, vanilla essence in a mixing bowl.
- Mix them with spoon. If the mixture feels dry than add some water gradually. I had added 2 tbsp.
- Gently bring all mixture together with hands. The mixture should be sticky. I had divided mixture into two parts. One part is with vanilla essence.
- The other part added cardamom powder and saffron.
- With a spoon drop the mixture on a baking tray lined with baking paper.. (I could make around 10 of vanilla essence and 7 of cardamom saffron. The top two lines seen is vanilla flavor and bottom two is cardamom saffron).
- Bake @ 180 c for 15 minutes..Cool and serve..
- Enjoy the eggless coconut macaroons with a cup of tea or coffee or pack for your kids lunch box treat. Refrigerate in airtight container for a week and enjoy for your sweet cravings..
Nutrition
Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 24mg | Potassium: 58mg | Fiber: 1g | Sugar: 8g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Eggless Chocolate Scones
Eggless Chocolate Scones are the variation to the traditional Irish baked scones. Cocoa powder is added along with flour and cream to give it a chocolatey flavor. They are dense then cake or muffin and soda water is used to raise it. They are a good treat with tea for your morning or afternoons and can be served with some melted chocolate. They can be refrigerated for a week of freezed for couple of months. Just warm before serving.
I had shared with you the detailed recipe of making whole wheat cream scones using cream.
Highlighting again the important points to make flaky scones:
After mixing the heavy cream and milk to the sifted flour mixture, just gently bring them together with a flat spatula. Then transfer the mixture to the working surface dusted with flour and with your hands gather the mixture gently to form a mass. Do not knead it like making a dough for bread.
Lamination of dough – After the dough is gathered like a mass, pat and spread it gently to form a rectangle. Then fold from one edge to the middle and similarly fold another edge to the center. Fold as if you are wrapping something. Turn the folded dough. Now again pat and spread it to make a rectangle and again fold both the edges to the center. Again turn the dough repeat the above procedure for one more time. This is known as laminating the dough. It is often practiced while making puff pastry or croissant. This helps in getting flaky layers in the pastry. So if we use it while making scone, it would bake up lighter and rise up well. I follow this procedure and the result is good scones.
After this pat and press the dough into a rectangle. It should be kept thick. It can then be cut into pieces with a knife or cut using cutter. The cutter should be immersed in flour before using it as this helps in removing the cut scone easily without twisting it. Twisting the flour again would inhibit the rise of scone.
I hope you follow the recipe and make these yummy scones and share your feed back with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Chocolate Scones
Eggless Chocolate Scones are the variation to the traditional Irish baked scones. Cocoa powder is added along with flour and cream to give it a chocolatey flavor. They are dense then cake or muffin and soda water is used to raise it. They are a good treat with tea for your morning or afternoons and can be served with some melted chocolate. They can be refrigerated for a week of freezed for couple of months. Just warm before serving.
Servings: 8 scones
Calories: 226kcal
Equipment
- mixing bowl
- strainer
- flat mixing bowl
- spoon
- measuring cup
- Baking tray
- baking paper
- knife
Ingredients
- 1.33 cup all purpose flour it is 1 and 1/3 cup.or self raising flour
- 1.33 tsp baking powder it is 1 and 1/3 tsp. avoid adding baking powder if using self raising flour
- 1/3 cup cocoa powder
- 1/2 cup sugar I had used raw sugar
- 1/2 tsp salt
- 150 ml cream
- 120 ml soda water I had used cocoa cola (If you do not prefer adding aerated water then you can add milk)
- 1/2 cup all purpose flour if needed extra if the dough is sticky while kneading and to dust while shaping
Instructions
- Sift the dry ingredients – all purpose flour, baking powder, salt and cocoa powder.
- Add sugar and mix well.
- Make a well in the center of the bowl or mixing plate.
- Add the cream and soda water ( I had used cocoa cola) to it. Mix together with spoon.
- Now bring the mixture together with your hands but do not knead it.
- Dust the kitchen counter and put the mixture on it. Gently pat and spread the mixture to form a rectangle.
- Dust again with some flour. Now fold in from edge to center from one side. We are laminating the dough. It is like we do for making puff pastry sheets or croissant. lamination of dough will help in getting good flaky layers.
- Fold similarly from the other edge to the center. Again press and spread the mixture to form a rectangle and repeat the process of folding the edges to center as above. Repeat this for one more time. Folding the edges helps into getting layered and flaky scones
- Now after folding two – three times, pat and press gently to form a rectangle of 5 cm thickness.
- Dust the flour if sticky and with the help of a knife cut into 8 portions as shown.
- Place the scones in the baking tray lined with baking paper.
- Bake the scones @ 180 C for 20-22 minutes or till done. Insert the skewer and see if it comes out clean then the scones are done or keep for five more minutes and then check. The scones have risen so well.
- Drizzle some chocolate sauce or icing sugar on it and serve straight from the oven. I had use the store brought Hersey's chocolate sauce. (You can melt the chocolate and drizzle on the scones). The scones can be enjoyed with a cup of tea or coffee straight from the oven. They can be stored in an air tight container for 2-3 days at room temperature in cold climate or refrigerate for a week.
Nutrition
Calories: 226kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 158mg | Potassium: 167mg | Fiber: 2g | Sugar: 13g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Eggless Persimmom Soft Cookies
Eggless Persimmon Soft Cookies are moist and spiced cookies made using fresh persimmon pulp. They are perfect fall cookie. The cookies are spiced using chai masala and saffron. Chia seeds gel is used as an egg replacer. Oats and chickpea flour are added besides all purpose flour to make cookie healthier. The cookies can be enjoyed with a cup of warm milk or tea or coffee. If refrigerated just warm a little before serving them.
My friend Shruti who is in US shared with me the recipe of these lovely cookies. She introduced me to this fall fruit “persimmon” which is naturally sweet. It tastes best when ripe and does not have any seeds in it. It tastes more like apricot. She made the cookies in fall time in US and then I had to wait for another six months here in Australia for the fall to come and I could get persimmon.
I had modified the recipe and added rolled oats and chick pea flour to the recipe along with all purpose flour. I had also used chia seeds gel as an egg replacer. I had shared the steps to make chia seeds gel in the recipe below. I had freshly made chai masala from a friend (Priya Budhbhatti) from Sydney and had used it to flavor the cookie.
The cookie can be flavored with cardamom or cinnamon or mixed spice as per your taste. I had added crushed walnuts since my son does not like pieces of walnuts coming in his cookie. You can chop the nuts of your choice and use them.
I had shared earlier the recipe of soft cookie made using cream cheese.
Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting
So friends do try this lovely recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Persimmon Soft Cookies
Eggless Persimmon Soft Cookies are moist and spiced cookies made using fresh persimmon pulp. They are perfect fall cookie. The cookies are spiced using chai masala and saffron. Chia seeds gel is used as an egg replacer. Oats and chickpea flour are added besides all purpose flour to make cookie healthier. The cookies can be enjoyed with a cup of warm milk or tea or coffee. If refrigerated just warm a little before serving them.
Servings: 20 cookies
Calories: 226kcal
Equipment
- mixture grinder
- mixing bowl
- knife
- spoon
- Baking tray
- baking paper
- Oven
Ingredients
- 3 persimmon
- 1.25 cup oats I had used rolled oats
- 1 cup all purpose flour maida
- 1/4 cup chick pea flour besan
- 3/4 cup ghee clarified butter
- 3/4 cup walnut chopped or crushed. I had powdered them
- 3/4 cup sultanas
- 1 tsp chai masala or any flavor like cardamom or nutmeg or cinnamon or mixed spice
- 1 tsp saffron strands kesar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar I had used raw sugar
- 1 tbsp chia seeds
- 3 tbsp water
Instructions
- Chia gel – Since we are making eggless cookie we will use egg replacer equivalent to one egg. I am using chia gel. For that soak 1 tbsp of chia seeds in 3 tbsp of water for one hour. The chia seeds will become soft and sticky once they have absorbed the water.
- Wash and wipe persimmon.
- Cut persimmon.
- Chop persimmon into small pieces.
- Put the chopped persimmon in the mixture jar and puree it.
- Add soaked chia seeds along with water into the puree.
- Blend them together till smooth.
- Add sugar.
- Add ghee and blend them together till fluffy.
- The wet ingredients are ready. Keep aside . (Be careful due to chia seed gel, the pulp will thicken and become jelly like consistency. Blend it again before using).
- In a big mixing bowl take oats, maida, besan, baking powder, baking soda, salt, chai masala and saffron strands.
- Mix them all well.
- Add the prepared wet ingredients.
- Mix them all gently with spoon. Add sultanas . I had forgot to add besan earlier with the dry ingredients and hence added in this step.
- Add crushed walnuts. (you can also chop walnuts or any nuts of your choice).
- Now with a help of spoon drop equal size batter keeping some distance on the baking paper lined in a baking tray.
- Bake the cookies in a preheated oven at 180C for 12-15 minutes.
- Remove the cookies and let them cool. The cookies are ready to serve. They are soft and has muffin consistency. They can be served plain or topped with chocolate ganache or powdered sugar. The cookies can stay for couple of days at room temperature or can be refrigerated for 8-10 days.
- Enjoy the eggless persimmon soft cookies with a cup of tea or coffee..
Nutrition
Calories: 226kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 199mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 2mg
Bajri Oats Churma Laddoo
Bajri Oats Churma Laddoo is a healthy sweet made by baking bajri, semolina, chick pea flour and oats , mixture and then crushing and shaping them to a ball. It is packed with the goodness of jaggery, ghee, sesame seeds, and dry nuts and flavored with cardamom. This laddoo are good source of energy and a healthy treat after sport or after school snacks of kids. It is a good winter dessert and provides warmth and energy to beat the cold winter.
This is a variation to the traditional churma laddoo made using whole wheat coarse flour. I had modified them and made them healthy. I had replaced the wheat flour with bajri flour, semolina, chick pea flour, and oats. Traditionally the whole wheat flour dough is shaped into logs and deep fried and then crushed into powder to make laddoo. I had modified this step and have baked the flour dough and then crushed them. This step saves the time of deep frying and cut offs the oil from deep frying. Also I had added the nuts such as almonds, walnuts, pepita, pistachio and some cashew nuts and sesame seeds that are good source of energy and vitamins and minerals.
I had shared different types of laddoos recipes earlier. Below are the name and click on it for the reicipe:
Healthy Ragi Oat Churma Laddoo
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Please try these easy and healthy laddoos and do share your thoughts with me.
Khao dilse , khilao dilse aur banao dilse….
Bajri Oats Churma Laddoo
Bajri Oats Churma Laddoo is a healthy sweet made by baking bajri, semolina, chick pea flour and oats , mixture and then crushing and shaping them to a ball. It is packed with the goodness of jaggery, ghee, sesame seeds, and dry nuts and flavored with cardamom. These laddoos are good source of energy and a healthy treat after sport or after school snacks of kids. It is a good winter dessert and provides warmth and energy to beat the cold winter.
Servings: 21 laddoo
Calories: 184kcal
Equipment
- mixing bowl
- spoon
- fork
- mixture grinder
- small sauce pan
- Baking tray
- baking paper
Ingredients
- 1.25 cup bajri flour pearl millet flour
- 1/2 cup semolina coarse
- 1/2 cup quick oats
- 1/2 cup dry nuts powder (almonds, cashew nut, pistachio, pepita)
- 1/2 cup walnut
- 2 tbsp sesame seeds
- 4 tbsp oil
- 4 tbsp ghee clarified butter
- 1/2 cup jaggery I had used the desi goad or natural jaggery. It is soft in texture.
- 2 tsp cardamom powder
- 1/2 cup lukewarm water for kneading the dough use more or less water as needed
Instructions
- In a mixing bowl add bajri flour, sooji (semolina), chick pea flour (besan), sesame seeds, oats and oil.
- Mix them well with the finger tips.
- Gradually add luke warm as needed and knead into a tight dough.
- Divide the dough and roll each portion into ball and press it . Place on a baking tray lined with baking paper and pierce evenly with fork.
- Put the pressed mixture to bake for 20-25 minutes at 200 C in a preheated oven flipping in betweenn after 10 minutes. (Do not over bake the mixture or it will lose moisture and laddoo will become dry). Remove the baked pieces and let them cool to room temperature.
- Coarsely cut them with your hands once cooled.
- In the mixture jar add walnuts and pulse them two to three times.
- Now add the coarsely cut flour mixture and grind everything into a smooth powder. (If you do not get smooth powder then sieve the mixture through a big hole sieve so that the big chunks of the flour mixture are removed and then they can be powdered again).
- Remove the powdered mixture into the same mixing bowl used to knead the dough. Add the powdered nut mixture and cardamom powder. Mix well and keep aside.
- Heat ghee in a small pan.
- Add the jaggery into it and let it melt.
- Stir and melt the jaggery.
- Once the jaggery is melted immediately pour it on the powdered flour mixture. Mix with the help of spoon (be careful as the mixture will be too hot to handle).
- Once the melted jaggery and ghee combines well and the mixture becomes lukewarm, shape it into laddoos. If you find mixture is drying then add warm milk to it. (sometimes if the dough is baked more, then the moisture will dry and hence it will become difficult to shape into laddoo.)
- Apply ghee in your palm if required and shape the dough into small balls. Keep aside to set for some time . The yummy laddoos are ready. I could make small ping pong balls size 21 laddoo. You can shape as per the size you need.
- Serve the laddoo immediately or store them in an airtight container for 10-15 days.
Nutrition
Calories: 184kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 2mg | Potassium: 96mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Eggless Gulab Jamun Cake
Eggless Gulab Jamun Cake is a fusion cake made using Indian popular sweet gulab jamun. Right from the cake sponge to the frosting everything is flavored with cardamom and saffron, so that every bite of cake has gulab jamun flavor. The cardamom saffron flavored base is soaked into cardamom flavored sugar syrup and is layered with the cream mixture made using cream cheese, whip cream, icing sugar and cardamom. Pieces of gulab jamun are generouslly spread in between the layers so that they come in every bite of the cake. The cake is decorated with the gulab jamun pieces, dried rose, and saffron. The cake is eggless, moist, rich in flavor and wins heart of everyone.
Making a rich gulab jamun cake was on my list after I had made the eggless rasmalai cake on my husband’s 40th birthday!! Gulab jamun is a popular Indian dessert and is readily available everywhere. The milk solids known as khoya (mava) is kneaded into dough with all purpose flour or maida and leavening agent such as baking powder. Small balls are made from the dough and are deep fried in oil or ghee on low heat till golden. These deep fried balls are then soaked into sugar syrup flavored with cardamom and saffron. The balls absorbs the sugar syrup and become juicy, moist and soft. They can be enjoyed with the meal or as dessert with a scoop of vanilla icecream.
Now a days fusion dessert are popular such as rasmalai cake, carrot halwa cake, motichoor laddoo cheesecake, gulab jamun cake. So basically two sweets are combined, flavored and decorated to make one exotic dish.
I was waiting for a very special occasion to make gulab jamun cake. When my friend (Neelam Singh) requested me to make a cake to celebrate her in -laws 50th anniversary. Neelam had trust on my baking skills and told me that I can make any new type of cake for the occassion. But the cake needs to be eggless. So the first thing came up in my mind was making a gulab jamun cake.. I was so happy that everyone loved the cake and enjoyed it to the fullest.
The party cake served as a dessert are layered with cream and any fruits or chocolate and served.
So to make gulab jamun cake I need a cake sponge, cream for the layer and outer covering, gulab jamun to be sandwiched between the layers.
I wanted that every bite of the cake had the taste of gulab jamun.
For the base to be rich in taste – I had used condensed milk which gives the cake the texture like khoya, or milk solids , butter, soda water to make cake lighter and flavored it with cardamom and saffron. You can also use the eggless sponge recipe that I had used in making eggless rasmalai cake.
The cake is needs to be soaked in a sugar syrup and I had used the sugar syrup that came along with the ready made canned gulab jamun.
I prefer using the canned gulab jamun as they are more firm and can be cut nicely into thin slices for decoration of the cake.
For the frosting or the cream layer- I had used whip cream and cream cheese and flavored them with cardamom.
So now when everything is assembled together the cake is flavorful and aromatic with cardamom and saffron.
Be generous to put pieces of gulab jamun in between the layers as when eating the cake they will come in each bite .
Since the cake was made for the occasion of 50th wedding anniversary, I wanted to look it more colourful and traditional. Hence i decorated the cake with dried rose petals and dual colour piping flowers. It gave the effect of the wedding floor that had colourful rose and marigold flowers around. Some golden balls enhanced the golden wedding anniversary look to the cake.
The cake ready with the golden jubilee candle and ready to cut.
Layers of the cake …
I had shared the recipe to make four layer cake for around 40 to 50 people. But I had made with the same measurements three layer cake for around 30 people .The left over sponge was enjoyed as tea cake and I made some soft cookies with leftover icing.
So friends I had tried to include every detailed step to make the cake so that you can make them for your loved ones. Friends do try this cake and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Gulab Jamun Cake
Eggless Gulab Jamun Cake is a fusion cake made using Indian popular sweet gulab jamun. Right from the cake sponge to the frosting everything is flavored with cardamom and saffron, so that every bite of cake has gulab jamun flavor. The cardamom saffron flavored base is soaked into cardamom flavored sugar syrup and is layered with the cream mixture made using cream cheese, whip cream, icing sugar and cardamom. Pieces of gulab jamun are generouslly spread in between the layers so that they come in every bite of the cake. The cake is decorated with the gulab jamun pieces, dried rose, and saffron. The cake is eggless, moist, rich in flavor and wins heart of everyone.
Servings: 40 people
Calories: 336kcal
Equipment
- measuring cups
- measuring spoons
- hand whisk
- sift or sieve or soup strainer
- two bowls
- heavy bottom pan
- measuring glass
- baking tin square or circle 12 inch
- electric beater
- offset spatula
- piping bags 2 big
- piping nozzle of your choice
- knife
- big bowl chilled
- big tray filled with ice cubes
Ingredients
Eggless cardamom saffron flavored sponge to make one 12 x 12 inch square base. Twice this quantity to make two 12 inch square base .(I baked one base and repeat again to make the second base with the quantity mentioned below)
- 225 g all purpose flour maida
- 3 tbsp cornflour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cardamom powder elaichi powder
- 1 tsp saffron strands kesar
- 125 g butter
- 400 ml sweetened condensed milk or one tin of the condensed milk available
- 200 ml soda water plain soda
- all purpose flour for dusting
whip cream and cream cheese frosting
- 1800 ml heavy cream chilled, 35% fat
- 250 g cream cheese soften
- 3.75 cup icing sugar sifted
- 3 tbsp cornflour
- 4 tsp cardamom powder elaichi powder
- ice cubes to put into the big tray or dish on which the heavy cream bowl is put while whipping
Assembling cake
- 40 gulab jamun I had used ready made canned gulab jamun
- 1.5 cup gulab jamun syrup
- 1 tsp saffron strands kesar
- dried rose and rose petals
- golden balls to sprinkle
- 1/4 tsp saffron powder or yellow colour
- 1 tsp liquid red food colour
Instructions
Eggless cardamom saffron flavored sponge to make one 12 x 12 inch square base. Twice this quantity to make two 12 inch square base .(I baked one base and repeat again to make the second base with the quantity mentioned below)
- Sift all purpose flour, corn flour, baking powder, baking soda, salt , cardamom powder three times.
- The sifted mixture is ready.
- Melt butter on low heat in a heavy bottom pan. Keep aside to come at room temperature.
- Take some melted butter from the pan and brush it evenly on the cake tin. Dust with some all purpose flour.
- Tap it to to spread the flour and then discard any excess flour.
- Now add the condensed milk to the cooled melted butter.
- Whisk it for 3-4 minutes with a hand whisk till light and fluffy.
- Add the saffron strands and mix well.
- Gradually add the sifted flour into batches mix and mix gently.
- Add the remaining flour. Mix gently.
- The flour and butter mixture and lump free and mixed well.
- Now add the soda water.
- Mix gently with a wire whisk or spatula.
- Pour the mixture into the greased and dusted cake tin.
- Bake in a preheated oven at 160 C for 40-45 minutes or till the skewer when inserted comes out clean. Remove from the oven and let the cake sit for 5 minutes into the tin.
- Run the knife around the edges and invert the pan and demould the cake.
- Cool the cake on a wire rack .
whip cream and cream cheese frosting
- Take the softened cream cheese. Beat it on slow speed with electric beater.
- Add 3/4 cup of sifted icing sugar. Beat on low speed.
- Add cardamon powder and beat well with electric beater till well incorporated and smooth on medium speed.
- The cream cheese mixture is smooth and ready. Remove the cream cheese from the blades of the beater.
- Scrape the edges of the bowl and bring the mixture together. This mixture tastes like indian dessert shrikhand. You can chill it and add some saffron and chopped nuts and serve as dessert. very yummy!!
- Keep the big bowl electric beater blade into the freezer for two hours before whipping the cream to make whipped cream.
- Pour the chilled heavy cream into the chilled bowl. Beat on low speed with the help of electric beater for 3-4 minutes. (Make sure the kitchen is not warm and you are whipping the cream in a cool area of the kitchen).
- Add the sifted 3 cups icing sugar and 3 tbsp of cornflour and beat on low speed for 5-6 minutes.
- The mixture will start to thicken. Add cardamom powder. Beat on low speed for further 7-8 minutes. Put the bowl into another big plate filled with ice so that the cream remains cool while beating. Since the quantity of cream is more it will take more time to form peaks. So be patient and whip the cream on low heat ensuring that it remains cool .
- After around 10-12 minutes peaks have started to form. Stop beating.
- Add the cream cheese mixture.
- Beat on low heat till everything is mixed well.
- Keep on beating till the stiff peaks start to form. When you invert the bowl the mixture will not fall. Beat with the help of hand whisk till the peaks are stiff as shown. (I had used hand whisk at the last . Since the quantity of the cream was more, the mixture took more time to whip and so to prevent it curdling i had used hand whisk at the end). Cover the bowl with cling wrap and press it gently on the surface of the cream and refrigerate for 3-4 hours.
Assembling cake
- First we will put the whipped cream into a big icing bag fitted with the nozzle of your choice. Take the piping bag, put nozzle in it and then them in a tall glass as shown. Now with a spoon fill the prepared cream mixture.
- Fold it from top and cut the end tip near the nozzle. The icing is ready to go. Keep refrigerated till use.
- Take the cooled cake sponge.
- Mark a slit at the edge of the cake. This will ensure two cut layers can be assembled on each other just like before cutting after they are sandwiched with the cream.
- Now cut the cake and separate the layers.
- Take the cake board on which the cake needs to be assembled. Put the icing on it an spread it. (This will help the cake to stick well and it will not slide and will be easy to carry).
- Take the top cut layer of the cake and invert it on the cake board. Soak the layer of the cake with the syrup in which the gulab jamun are soaked. Use brush or spoon to put the syrup on the cake sponge.
- Pipe the cream mixture into horizontal lines near each other as shown. Pipe the borders too. (You can spread the cream mixture with spatula or spoon but with the piping bag the cream is spreaded out easily and evenly).
- Cut the gulab jamun into pieces into quarters. I had used around 12 gulab jamun pieces to sandwich between the layers.
- Put the cut gulab pieces uniformly as shown on the cream layer.
- Now put the other layer of the cake over it. Make sure the slits made on the edges of the cake come over each other. Brush it again with the gulab jamun syrup.
- Now again pipe the icing on horizontal lines and then the borders.
- Put the cut gulab jamun pieces over the cream layer. Put the third layer of the cake from the prepared another sponge. Again pipe the icing over it and put gulab jamun pieces.
- Now place the final layer of the cake and cover it entirely by piping cream over it.
- Smoothen the edge by offset spatula.
- Smooth the top layer with offset spatula. This is the crumb coat. Put the cake into the fridge and let it set for 30-40 minutes.
- Take the cake out and put some more icing over it with spoon and smoothen the cake entirely.
- Smoothen the edges . The cake is ready. Do not worry if you do not get sharp finishing of the cream as we will decorate the cake with gulag jamun and icing. Keep the cake in the fridge for 30 minutes.
- Now take some icing into 2 bowls. Around 4 tbsp of icing into each bowl. In one bowl add yellow food colour or saffron powder. Add red food colour into another bowl. I forgot to take picture of another bowl. Mix well. The yellow and pink colour icing are ready.
- Take a sheet of cling wrap. Put the yellow icing on it and with the spoon let it come together like a log.
- Wrap it tightly securing both the edges as shown. Refrigerate till use or freeze it for 10 minutes.
- Take a sheet of cling wrap. Put the pink icing on it and with the spoon let it come together like a log.
- Wrap it tightly securing both the edges as shown. Refrigerate till use or freeze it for 10 minutes.
- Take a big piping bag and put the nozzle of your choice into it.
- Cut one end carefully insert both the coloured wrapped icing into a big piping bag one after another. This will be tricky so be careful. Cut the tip of the bag and pipe the icing into dual colour on your cake as per the design you want.
- Decorate the top of the cake with full gulab jamun and cut gulab jamun. Pipe white icing and dual colour icing as per the design of your choice. Pipe white icing on the bottom border.
- Pipe white icing on the top border.
- Garnish with some dried rose buds and rose petals. Sprinkle saffron strands and golden sprinkle balls.
- The eggless gulab jamun cake is ready . Refrigerate till use. Cut with sharp knife and serve.
Nutrition
Calories: 336kcal | Carbohydrates: 33g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 127mg | Potassium: 109mg | Fiber: 1g | Sugar: 26g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Mango Cheesecake
Summer brings a lot of heat but also gifts us with sweet and juicy mangoes. Mangoes can be eaten either by slicing them or by removing its pulp. Mangoes are used to prepare shakes, smoothies, ice creams, cake, slices, fudge, custard. I am sharing one more exciting dessert that can be easily made at home using the king of fruits. It is a no bake, eggless mango cheesecake.
Mango Cheesecake is an eggless, no bake, smooth, silky, sweet and little sour, creamy, irresistible dessert by by blending mango pulp with cream cheese and whipped cream. The creamy cheese and mango mixture is spread on the base made of crushed biscuits. It is chilled to set and cut into slices and served. The cheese cake can be decorated with fresh mango slices or mango pulp or whipped cream on the top. It is a perfect dessert to celebrate any occasion and can be made in advanced and refrigerated. You can also set the dessert into individual serving dessert bowls.
I had made this dessert when our friends Priya Budhbhatti and Kashyap Budhbhatti visited us with their daughter (Dhruvi) and son (Hitharth). It was a beautiful sunny day. We did a good coastal walk and then kids enjoyed the swim on the beach. I had made the mango cheesecake to be served after dinner as a dessert but after a good walk and swim on the hot day, I preferred serving the dessert immediately in afternoon tea. Everyone enjoyed this chilled ,creamy dessert and saved some to have after dinner. Dinner was Indian street food – pani puri, sev puri and bhel puri.
Mango cheesecake is prepared into three steps:
- Prepare biscuit base.
- Cook mango pulp to half the quantity.
- Prepare the mango , cream cheese and whipped cream mixture.
- Pour mixture, refrigerate and set it.
The cheesecake would set well if refrigerated for a longer time about 12 hours. So plan to make ahead and keep before serving.
For the biscuit base use any less sweet biscuits such as digestives, marie, granitas or scotch fingers.
Always used chilled heavy cream to whip. I put the bowl and the electric beater blade into freezer for about 2-3 hours and then whip the cream using them. Always beat the cream on low speed in the cold place in your kitchen. It it is too hot fill a big bowl with ice cubes and placed the bowl of cream on it and then beat the cream.
I prefer to cook the mango pulp till it reduces to half and then add cornflour slurry to thicken it. This helped to firm the cheese cake when it was set as I did not use any egg or gelatine or agar agar to set.
Always use a sharp knife to cut the slices of the cake. Use a sharp knife to cut the firm mango slices.
Friends do try this delicious cheese cake and please do share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Mango Cheesecake
Mango Cheesecake is an eggless, no bake, smooth, silky, sweet and little sour, creamy, irresistible dessert by by blending mango pulp with cream cheese and whipped cream. The creamy cheese and mango mixture is spread on the base made of crushed biscuits. It is chilled to set and cut into slices and served. The cheese cake can be decorated with fresh mango slices or mango pulp or whipped cream on the top. It is a perfect dessert to celebrate any occasion and can be made in advanced and refrigerated. You can also set the dessert into individual serving dessert bowls.
Servings: 12 people
Calories: 359kcal
Equipment
- grinder
- baking spring form tin
- small bowl
- spoon
- electric beater
- big bowl
- spatula
- bowl
- pan
- flat spatula
- offset spatula
- cling wrap
- sharp knife
- small flat base bowl
Ingredients
For base
- 10 digestive biscuit or scotch finger biscuits
- 70 g melted butter Use some melted butter to grease the pan
Mango pulp (cook and reduce to half quantity)
- 2 cup mango pulp around 3 small mangoes used to make pulp. I had used kensington mango to make the pulp. You can use the store brought mango pulp (alphonso or kesar pulp)
- 1/4 cup sugar
- 1 tsp lime juice
- 2 tbsp cornflour
- 1/4 cup water
Cheesecake layer and assembling
- 300 ml heavy cream Used 35 % fat heavy cream for whipping, chilled
- 1/2 cup icing sugar sifted
- 2 tsp vanilla essence
- 250 g cream cheese at room temperature
- 3/4 cup icing sugar sifted
- mango slices thinly sliced. Use a firm mango and sharp knife to cut into thin slices. I have used R2E2 type of mango. You can use alphonso.
- 1 tsp lime juice to drizzle over the mango slices so that they do not turn black.
Instructions
For base
- Roughly chop the biscuits and put them in the grinder jar.
- Grind the biscuits into a fine powder.
- Remove the powdered biscuits into a bowl. Add the melted butter to it.
- Mix well.
- Put the mixture into a greased spring form cake round tin. (I had used 7 inch diameter circle spring form cake tin).
- Press the mixture uniformly with the back of a greased flat base bowl. Refrigerate the tin for 20 minutes or till the cream is getting ready .
Mango pulp (cook and reduce to half quantity)
- Meanwhile the biscuit mixture is setting, cook mango pulp and prepare the cream cheese and whipped cream mixture. Put mango pulp along with sugar to heat into a flat pan.
- Start cooking the mixture on medium heat stirring continuously. The sugar will melt in 2-3 minutes and the mixture will become runny.
- After 10-12 minutes, the mixture is reduced to half.
- Take cornflour in a bowl. Add some water and make a smooth paste.
- Put the cornflour paste into the mango mixture on medium heat and stir continuously.
- The mixture starts to thicken. Stir well.
- Add some lime juice and mix well. The mango mixture is thickened and reduced to half of the quantity. Remove in a bowl and let it cool.
Cheesecake layer and assembling
- Put the bowl and beater blade in the freezer for 2 hours. Take the chilled bowl and blade. (It is very important to chill the blades and bowl before whipping as the whipping cream is too sensitive to heat and can get curdled on beating. Hence the chilled bowl and blades will reduce the heat upon beating the cream).
- Add the chilled heavy cream to it. Add vanilla essence to it.
- Beat it on low speed for 4-5 minutes. It will start to get thicken. Add icing sugar to it.
- Beat on low heat for 7-8 minutes. The mixture will start to thicken. Beat for a couple of minutes and the stiff peaks will start to form. If you invert the bowl the cream will not fall. The whip cream is ready.
- Remove in a bowl and cover and refrigerate till further use.
- In the same bowl take the softened cream cheese.
- Add icing sugar and vanilla essence to it and beat on low speed till the sugar is nicely mixed.
- Add the cooled reduced mango mixture and beat on low speed.
- Scrape the edges and bring all the cream sugar mixture together.
- Beat well till everything is smooth and fluffy.
- Add the prepared chilled whip cream.
- Fold the whip cream gently into the mango cream cheese mixture till well combined.
- Remove the set biscuit mixture.
- Pour the prepared mango cream cheese and whipped cream mixture. Spread it evenly.
- With the help of an offset spatula, smooth the surface.
- Cling wrap the tin and gently press the cling wrap on the surface and refrigerate and let the mixture set for 12 hours or overnight.
- Slice the mango thinly and keep it ready. After 12 hours the mango cream cheese mixture is set well. Remove from the refrigerator and decorate with the mango slices. Start layering the mango slices from the outer edges. Put slices on top of each other as shown.
- Similarly arrange the remaining slices on it as shown and fold the centre slice to make it looks like a rose bud. Drizzle lime or lemon juice over the mango slices to prevent them from getting black.
- Carefully remove the spring form tin. The mango cheese cake is ready. Refrigerate till serving.
- Cut into slices and enjoy the rich mango cheese cake.
Nutrition
Calories: 359kcal | Carbohydrates: 38g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 183mg | Potassium: 63mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1737IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 5mg
