Sweets
Sukhadi / Gur Papdi / Gol Papdi
Sukhadi / Gur Papdi / Gol Papdi is a traditional Gujarati sweet made using whole wheat flour, jaggerry and ghee. The wheat flour is roasted well in ghee and then jaggery is added to it. The mixture is then set in the greased tray or dish and cut into pieces and served. The sukhadi is very quick and easy to make and is very nutritious snack for growing children. It can be made with just three ingredients that are usually available at home.
Sukhadi is also known as golpapdi. It is very easy and quick to prepare and is most commonly prepared during winters. It can be prepared and stored in the containers and can be consumed at any time of the day. Eat one or two pieces and you will be energized. It has a long shelf life.
The basic sukhadi is made of the above-mentioned three ingredients but you can enhance its flavor by adding sesame seeds, dry nuts or dry coconut. Also, some spices can be added during winters such as dry ginger powder, edible gum, nutmeg or cardamom powder. They will give warmth to the body.
You can pack it with you while travelling. It is the energy bar for kids who are active. It is a good option for a small break in the lunch box.
This Sukhadi can be made for any occassion and festival. Just enjoy the goodness of the multigrain sukhadi.
I also make sukhadi using different flours. I have shared the recipe of Multrigrain Sukhadi earlier.
Friends do try this simple and easy recipe and please do share your feedback with me!!
Khao dilse, khilao dilse aur banao dilse…
Sukhadi / Gur Papdi / Gol Papdi
Sukhadi / Gur Papdi / Gol Papdi is a traditional Gujarati sweet made using whole wheat flour, jaggerry and ghee. The wheat flour is roasted well in ghee and then jaggery is added to it. The mixture is then set in the greased tray or dish and cut into pieces and served. The sukhadi is very quick and easy to make and is very nutritious snack for growing children. It can be made with just three ingredients that are usually available at home.
Servings: 40 pieces
Calories: 82kcal
Equipment
- heavy bottom pan
- spatula
- deep plate or tray
- knife
Ingredients
- 2 cup whole wheat flour I have used the regular wheat flour used to make chapati. You can also make sukhadi using bhakari flour or coarse wheat flour. In that case add additional extra 1/4th cup of ghee.
- 1 cup ghee clarified butter
- 1 cup jaggery grated
- 1 tsp ghee for greasing the deep plate or tray
Instructions
- Heat ghee in a broad thick pan.
- It should be melted as shown.
- Add the wheat flour mixture to it.
- Mix it well and cook the flour mixture for 8-10 minutes on medium heat.
- The mixture will become light and will start releasing ghee after 6-7 minutes.
- The mixture will get dark and will release nice aroma of the roasted flour after 8-10 minutes.
- Remove the pan from the heat and set aside for minute to cool. Then add the grated jaggery to it. Mix well.
- Mix well till the jaggery is dissolved and mixed uniformly.
- Spread the mixture in the greased plate and smooth the surface with a spatula or the back of a flat greased bowl as shown.
- Smoothen the surface as shown.
- Cut into diamond pieces (or into squares) when warm. Keep aside to set for 30 minutes or more if needed. (I have cut into small diamond pieces as I had prepared it for Janmasthami and small pieces are good to share for prasad).
- With the help of a flat spatula, gently remove the cut pieces.
- Remove the pieces and serve. Or store in an airtight container at room temperature for about 15-20 days.
Nutrition
Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 5g | Calcium: 4mg | Iron: 1mg
Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge
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Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge is a quick and fuss free way of making the traditional koprapak with the help of condensed milk. Just mix desiccated coconut with condensed milk and cook on medium heat till everything comes together. This is a very quick and easy sweet and can be cooked in 10-12 minutes and enjoyed or gifted in this festive season. It is gluten free, juicy, moist , delicious and can be enjoyed during upwaas (vraat).
Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge
Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge is a quick and fuss free way of making the traditional koprapak with the help of condensed milk. Just mix desiccated coconut with condensed milk and cook on medium heat till everything comes together. This is a very quick and easy sweet and can be cooked in 10-12 minutes and enjoyed or gifted in this festive season. It is gluten free, juicy, moist , delicious and can be enjoyed during upwaas (vraat).
Servings: 45 pieces
Calories: 81kcal
Equipment
- non stick pan
- spatula
- deep plate or tray or tin
- knife
- spoon
Ingredients
- 4 cup desiccated coconut or 300 gm
- 400 ml condensed milk or 1 tin (I have used skimmed condensed milk )
- 1/2 cup milk if needed
- 2 tsp cardamom powder elaichi powder
- 1 tsp ghee for greasing plate, or tray
Instructions
- Take condensed milk in a non stick pan.
- Add desiccated coconut to it. Mix well.
- Switch on the heat . Keep on medium heat. (I found the mixture to be dry and hence added 1/2 cup of milk). However if the mixture is mixed well and is moist then no need to add milk.
- Stir on medium heat for 5-7 minutes.
- After 5-7 minutes the mixture has absorbed moisture and started to thicken. Add cardamom powder or any flavor of your choice such as rose water, saffron, almond essence, vanilla essence.
- Stir for couple of minutes. The mixture will come together and when pressed with spatula it can be pressed well. Or you can take some mixture in your hands and if it can forms smooth ball on rolling then the mixture is ready to be spread on the greased tray. Take the pan off the heat.
- Pour the mixture in the greased deep plate or tray or baking tin or deep square glass container. Evenly spread with the help of a spatula.
- Press the mixture from top by tapping with a small flat greased bowl and even the surface or press with spatula.
- Sprinkle some more cardamom powder ( You can also sprinkle nuts of your choice) and press. Now keep aside for 30 minutes to set.
- With the sharp knife cut into the desired shape and with the help of flat spatula remove the pieces. You can smoothen the edges with your finger and serve. The instant koprapak can be refrigerated in an airtight container for a week.
- You can also shape the koprapak into round or cylindrical balls as shown. (Grease your palms with ghee and take a portion of the warm mixture and roll it into ball or cylinder or oval).
Nutrition
Calories: 81kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Nariyal Sooji Sheera / Coconut Sooji Sheera (Halwa)
Nariyal Sooji Sheera / Coconut Sheera (Halwa) – A variation of traditional Indian sweet “Sheera” but made using coconut along with from semolina, milk, sugar and ghee. This quickly made dessert flavored with coconut, powdered nuts and cardamom is perfect to make for any occasion.
To make it vegan use coconut oil and coconut milk in place of ghee and milk. You can also use fresh grated coconut in place of desiccated coconut.
I have shared earlier with you different recipes of sheera:
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat FLour Almond Halwa
Please do make this quick dessert and impress your friends and family.
Please do share your feedback and suggestions with me. They are very valuable.
Khao dilse, khilao dilse aur banao dilse…
Nariyal Sooji Sheera / Coconut Sheera (Halwa)
Nariyal Sooji Sheera / Coconut Sheera (Halwa) – A variation of traditional Indian sweet "Sheera" but made using coconut along with from semolina, milk, sugar and ghee. This quickly made dessert flavored with coconut, powdered nuts and cardamom is perfect to make for any occasion.
Servings: 8 people
Calories: 396kcal
Equipment
- heavy bottom pan with lid
- pan
- spatula
- small bowl
- spoon
- pot to boil milk
Ingredients
- 1/2 cup ghee clarified butter or add coconut oil to make vegan
- 1 cup semolina sooji, rava
- 4 cup milk or add coconut milk to make vegan
- 1/2 cup mixed nuts (almond, cashewnut, pista all powdered)
- 1 cup desiccated coconut
- 1 tsp cardamom powder elaichi
- 1 tbsp almonds chopped for garnishing
- 1 tbsp cashew nut chopped for garnishing
- 1 tbsp pistachio chopped for garnishing
- 1 tbsp desiccated coconut for garnishing
Instructions
- Heat ghee in a pan. Also put milk to boil in another pot.
- Add sooji /semolina to it and stir it continuously on medium heat.
- Saute sooji for about 8-10 minutes. It will start releasing aroma and will change the color.
- Add desiccated coconut and powdered mixed dry nuts (almonds, cashew nut, pistachio).
- Saute for a minute.
- Add the hot milk to the sooji slowly. Stir the mixture continuously till it thickens.
- The mixture is absorbing milk and starts to get thicken.
- Now add sugar to it and mix well.
- The sugar will dissolve and mixture will become runny again.
- Cover the mixture with a lid and cook on low heat for five minutes.
- Remove the lid and stir the mixture. Add cardamom powder mix well. Cover and cook for a minute. The Nariyal sooji sheera / Coconut sheera (halwa) is ready to serve.
- Grease a bowl with ghee.
- Fill the bowl the nariyal sooji sheera. Press well.
- Unmould the sheera on the serving plate.
- Garnish the sheera with chopped nuts and desiccated coconut and serve warm. I had offered the sheera to Lalji and hence put some holy basil (tulsi) leaves on it. The sheera can be refrigerated for 3-4 days in an airtight container. Warm it in microwave or steam in pressure cook before serving.
Nutrition
Calories: 396kcal | Carbohydrates: 27g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 58mg | Potassium: 338mg | Fiber: 4g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg
Eggless Tiramisu Cake
Eggless Tiramisu Cake is a popular coffee rich Italian dessert served in a cake form. The eggless vanilla sponge is soaked with coffee syrup and layered and covered with irresistible creamy whipped mascarpone cheese and cream mixture. The cake is dusted with cocoa powder and is refrigerated and served chilled. This indulgent cake is moist, creamy and balanced perfectly with flavors and aroma of coffee and cocoa and is perfect to celebrate any occasion.
Tiramisu is one of my favorite desserts. I always had it in the restaurants. Mascarpone cheese is one of the most important ingredient to make a good tiramisu. Back in India when we lived in Bharuch, Mascarpone cheese was not available and hence I had never got the opportunity to make this tempting dessert.
When I came to Sydney, I could find the mascarpone cheese ready available in the supermarkets and hence I was always finding an occasion to make the Tiramisu.
However if mascarpone cheese is not available you can substitute it with cream cheese. The cake will taste a bit of sour or you will need to balance the sourness by adding more sugar to it.
Authentically Tiramisu is made by layering the soaked the lady finger dipped in coffee syrup with mascarpone cheese, sugar and egg mixture. It is then flavored with cocoa powder and chilled and cut and served into pieces. Tiramisu in Italian means “pick me up” or “cheer me up”.
It was my friend’s (Dr Neelam Singh and Dr Puneet Singh) marriage anniversary. I thought this would be a perfect time to surprise and cheer up the lovely couple by making Tiramisu in the form of a cake. I had made some for my friend (Kavita) and my family too.
Puneet’s mother and my mother in law do not eat egg and hence I made the cake eggless and also non alcoholic. (Authentic Tiramisu has rum or coffee liquor in it).
Neelam and Puneet were very happy when I went to wish them at their home with this Eggless and Non alcoholic Tiramisu cake. Kavita was very happy when I gave her cake too.
Neelam messaged me saying the cake was super yummy and Kavita was happy to celebrate the cake with no occasion and her entire family loved the cake .
My mother in law (Geeta Shah) and father in law (Chetan Shah) are coffee lovers. My mother in law enjoyed the cake to the fullest though my father in law did not have it as he wanted to control his blood sugar. But he enjoyed the aroma of coffee from the cake though. My husband (Mithil), son (Aarav) and myself could not stay away from this irresistible dessert.
Neelam shared with me the pic after the cake was cut.
Friends my family and friends enjoyed the Tiramisu cake and found it very yummy. Please do try out this recipe and share your feedback with me.
Khao dilse, Khilao dilse aur banao dilse….
Eggless Tiramisu Cake
Eggless Tiramisu Cake is a popular coffee rich Italian dessert served in a cake form. The eggless vanilla sponge is soaked with coffee syrup and layered and covered with irresistible creamy whipped mascarpone cheese and cream mixture. The cake is dusted with cocoa powder and is refrigerated and served chilled. This indulgent cake is moist, creamy and balanced perfectly with flavors and aroma of coffee and cocoa and is perfect to celebrate any occassion.
Servings: 8 people
Calories: 637kcal
Equipment
- sieve
- bowl
- measuring cup
- measuring spoon
- hand whisk
- spatula
- cake tin
- bowl
- electric beater
- palette knife
- paper
- pot
- bowl and spoon
- tea strainer
Ingredients
Eggless Vanilla Sponge
- 1.5 cup All purpose Flour Maida (you can also use wheat flour. )
- 2 tbsp custard powder Or cornflour (I have used vanilla flavored custard powder as it gives a nice golden yellow and taste to the base).
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup oil any flavorless oil
- 1/2 cup milk powder
- 1/2 cup sugar I have used raw sugar
- 3/4 cup yogurt thick yogurt at room temperature. ( I have used homemade yogurt)
- 1/4 cup milk at room temperature
- 2 tbsp milk extra at room temperature
- 1 tsp vanilla essence
- 2 tsp oil to grease the pan
- 1 tbsp flour to grease the pan
Whipping Mascarpone and heavy cream
- 200 ml heavy cream with 35% fat, chilled
- 250 g mascarporne cheese If you do not have mascarpone cheese substitute with cream cheese. The frosting will taste a bit sour with this.
- 1 tsp vanilla essence
- 1/2 tsp coffee powder
- 2 tbsp icing sugar
Coffee Syrup
- 3/4 cup boiling water
- 1 tbsp coffee powder I have used Nescafe gold instant coffee powder
- 1 tbsp sugar I have used raw sugar
Assembling and decorating cake
- 1 tbsp cocoa powder I have used unsweetened cocoa powder
- 1/4 cup chocolate curls I have used dark chocolate curls.
Instructions
Eggless Vanilla Sponge
- Sift all purpose flour, custard powder, baking soda, baking powder, salt for three to four times. Keep aside.
- In a bowl add oil, sugar, milk powder.
- Mix well till sugar dissolves with a hand whisk.
- Add the yogurt. Mix well.
- Add milk.
- Beat for a couple of minute till everything is properly mixed.
- Now gradually add the sifted dry ingredients into batches. Add half of the dry ingredients and gently mix.
- Add remaining half of dry ingredients.
- Mix gently to make a lump free smooth batter.
- Pour the batter into greased and dusted 8 " diameter cake pan.
- Bake in a preheated oven @ 180 C for 35-40 minutes.
- Remove from the oven and cool and unmould the cake.
- Let it cool. (I always prepare the sponge on the previous day and use it on the next day. The cake is easy to cut when cooled properly).
Whipping Mascarpone and heavy cream
- Put the bowl and beater blade in the freezer for 2 hours. Take the chilled bowl and blade.
- Add the chilled heavy cream to it.
- Beat it on low speed for 4-5 minutes. It will start to get thicken. Add icing sugar to it.
- Beat for 2 more minutes on low speed till soft peaks are formed.
- Add chilled mascarpone cheese, coffee powder and vanilla essence.
- Beat well for 3-4 minutes on low speed till everything is combined well and semi stiff peaks starts to form.
- Beat for a couple of more minutes till stiff peaks are formed. (Invert the bowl. If the cream does not slide then it is ready). Do not over beat the cream otherwise it will curdled.
- Smoothen with a spatula in the bowl. Cover and let it refrigerate for couple of hours or a minimum of 30 minutes.
Coffee Syrup
- In a bowl add instant coffee powder and sugar.
- Add boiling water to it.
- Mix well. Let is cool. The coffee syrup is ready.
Assembling And Decorating Tiramisu Cake
- Take the prepared cool eggless vanilla sponge.
- Level the top of the cake by cutting the risen cake with a knife.
- Divide the cake into two halves horizontally with the help of a knife. (I will cut the edge of the cake to make a mark as shown. It helps in placing the cake back in the same order after it is separated to soak and fill the cream).
- The cake is cut and open.
- Take the serving plate or a cake board and spread the whipped mascarpone cream on it. Now place the inverted top layer of the cake and soak it with around 4 tbsp of coffee syrup evenly as shown.
- Put two big dollops of the prepared whipped cream and spread it evenly with a palette knife or flat spatula.
- Invert the bottom layer of the cake such that the smooth side is on the top as shown. Soak it 4 tbsp of coffee syrup. Put around 2-3 big dollops of prepared whipped cream.
- Spread it evenly on the top and sides.
- Smoothen the top and edges of the cake. (It need not be sharp finishing). Refrigerate the cake for 6-8 hours or overnight.
- Remove the cake. Put the desired shaped cut paper on it.
- Sprinkle cocoa powder on the top of the cake with with a tea strainer. (I made this cake for a friend's anniversary so have put a heart shape on it. You can skip the shape and sprinkle cocoa powder evenly on the cake).
- Sprinkle evenly.
- Now gently remove the paper.
- Decorate the outer edges of the top of the cake with grated dark chocolate and sprinkle some on the side edges of the cake. Refrigerate the cake till it is to be served.
- The eggless tiramisu cake is ready. Remove 10 -15 minutes before serving from the refrigerator and it cut it with sharp knife and enjoy it chilled. The left over cake can be refrigerated for 3-4 days in an airtight container.
Nutrition
Calories: 637kcal | Carbohydrates: 49g | Protein: 9g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 237mg | Potassium: 357mg | Fiber: 1g | Sugar: 24g | Vitamin A: 923IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg
Eggless Rasmalai Cake
Eggless Rasmalai Cake is an extraordinary eggless rich cake made by using traditional Indian sweet rasmalai. It is a fusion recipe where cake is flavored with traditional Indian spices such as cardamom and saffron. It is assembled with a layer of rasmalai and cardamom saffron flavored whipped cream and the cake sponge is soaked with flavored milk. The entire cake is decorated with whipped cream, rasmalai and nuts.
Since last year I had seen rasmalai cake trending on the social media and so it was on my baking list since then. I was looking for a perfect occasion to make it.
It was my husband’s (Mithil Shah) 40th birthday. With the lock down and social distancing law due to Covid 19, we cannot go out or celebrate with friends or family. Hence I thought of surprising him by making a special cake on his special birthday. I found the perfect occasion to make Rasmalai cake.
For the rasmalai cake, the plain or cardamom flavor sponge is soaked with flavored milk and is sandwiched with rasmalai and cardamom saffron flavored whipped cream. The cake is then covered with the cardamom saffron flavored whipped cream and decorated with rasmalai and chopped nuts. The cake is chilled and then served.
If you have ready made vanilla sponge cake, and store brought rasmalai, then all you need is just to assemble and decorate the cake.
But I wanted to make everything from scratch at home. I had made rasmalai and cake sponge on the previous day and refrigerated them. I had shared the recipe of rasmalai with you all. Since I was making cake sponge at home, I decided to make it healthier by using whole wheat flour to make the cake. I have used oil instead of butter as it keeps the cake moist and soft even after refrigerating for 3-4 days. I have flavored the cake with cardamom and saffron. Addition of milk powder to the cake make it more rich.
I had used less icing sugar and replaced it with cornflour while whipping the cream. This way it will be stable but yet less sweet. I had flavored the whipped cream with cardamom and used saffron powder to give nice saffron colour to it.
So now when rasmalai and cake sponge are ready, I just had to assemble and decorate the cake. Since I wanted round balls of rasmalai for decorating the cake, I had made some round rasmalai. You can use the regular flat rasmalai disc instead.
Cut the cake sponge into two layers. Now soak the layers with the flavored milk from rasmalai. This will make cake moist and will have flavor of rasmalai in it. Sandwich the layers of cake with the rasmalai pieces and whipped cream. Decorate the entire cake with the remaining whipped cream and lot of slivered almonds and pistachios and rasmalai pieces. Refrigerate the cake and serve it chill.
Mithil was super happy to see his birthday cake and we cut the cake by doing video call with family members in India. We could relish every bite of cake but it was a virtual treat for them.
How beautiful the layers of the cake can be seen after it is cut. The cake came out super moist and soft and was loaded with rich flavor of rasmalai, cardamom and saffron. It was not too sweet and the nuts gave extra crunch to every bite of the cake.
It was enjoyed by everyone in our house.
Friends though making the eggless rasmalai cake from scratch looks lengthy but with some planning ahead you can make the cake easily and impress your family and friends. Every bite of the cake is worth the efforts you will put in.
So please do try out this recipe and please share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Rasmalai Cake
Eggless Rasmalai Cake is an extraordinary eggless rich cake made by using traditional Indian sweet rasmalai. It is a fusion recipe where cake is flavored with tradional Indian spices such as cardamom and saffron. It is assembled with a layer of rasmalai and cardamom saffron flavored whipped cream and the cake sponge is soaked with flavored milk. The entire cake is decorated with whipped cream, rasmalai and nuts.
Servings: 10 serving
Equipment
- sift
- measuring cup
- measuring spoon
- bowl
- big mixing bowl
- hand whisk
- spatula
- round cake tin or any shape you need (8")
- electric beater
- bowl (place bowl and beater whisks for 1 hours before whipping the cream)
- piping bag
- star nozzle
- palette knife
- knife
- spoon
Ingredients
Cardamom saffron flavored wheat cake for the base
- 1.5 cup whole wheat flour
- 1/2 cup milk powder
- 2 tbsp corn flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup yogurt curd/dahi. use fresh and thick yogurt. (I have used homemade fresh yogurt/ curd/dahi)
- 1/4 cup milk Plus 2-3 tbsp extra
- 1/2 cup oil any flavorless oil
- 1/2 cup sugar
- 1 tsp cardamom powder elaichi powder
- 1/2 tsp saffron strands optional
Whipping cream for decoration
- 600 ml heavy cream
- 2 tbsp icing sugar
- 2 tbsp cornflour
- 1 tsp cardamom powder elaichi powder
- 1/4 tsp saffron powder or yellow color
Assembling cake
- 1/2 cup flavored milk I have used the flavored milk that is served with rasmalai
- 12 rasmalai
- 1/4 cup pistachio slivered
- 1/4 cup almonds slivered
- few saffron strands for garnishing
Instructions
Cardamom saffron flavored wheat cake for the base
- Sift the wheat flour, cornflour, baking powder, baking soda, salt, cardamom powder for three times.
- Mix all dry ingredients together in a bowl and keep aside.
- In a big bowl add oil, sugar milk powder. Mix well with hand whisk till sugar dissolves.
- Add milk and yogurt. (The milk and yogurt should be at room temperature).
- Whisk everything well till smooth.
- Gradually add the sifted dry ingredients in batches. Add saffron strands.
- Mix everything gently. Add more milk about 2-3 tbsp more if needed.
- The batter should be of dropping consistency.
- Pour the batter in the greased and dusted round tin and bake in the preheated oven @ 180 C for 35-40 minutes. Remove the cake after baked.
- Unmould and let it get cool on a wire rack. The cardamom saffron flavored wheat flour cake is ready.
Whipping the cream for decoration
- Take the chilled bowl. Add chilled heavy cream in it. With the help of electric beater beat for 4 minutes on low speed till soft peaks are formed.
- Add icing sugar, cornflour, cardamom powder, saffron powder and beat on low speed till everything is mixed well for 4-5 minutes.
- Beat on medium heat till stiff peaks start to form. Stop beating and cover and refrigerate the cream for 30 minutes. (Do not overbeat the cream or else it will start to curdle. Invert the bowl and if the cream is not slipping down then it is done).
Assembling cake
- Take the cake.
- With the help of knife cut the uneven top of the cake and make it straight. Also cut the cake from half and make two layers.
- Put some whipped cream on the plate or board on which the cake is to be served. Invert the top layer of the cake on it. Soak it with 4-5 tbsp of the flavored milk.
- Break the rasmalai into small quarters and place it evenly on the soaked cake layer.
- Put the chilled whipped cream in the piping bag fitted with the nozzle of your choice. Now pipe the whipped cream on the cake layer.
- With the help of palette knife spread the piped whipped cream evenly.
- Place the other layer of the cake on it and soak it with 4-5 tbsp of flavored milk from rasmalai.
- Pipe the whip cream entirely over the sandwiched cake.
- Spread the whipped cream with the help of palette knife or flat spatula.
- Smoothen the edges of the cake.
- Now sprinkle the slivered pistachio and almonds on the edges and sides of the cake as shown. Pipe some round stars on the cake and place pieces of rasmalai on it. Put a round rasmalai ball on the centre of the cake. Garnish with saffron strands. The decoration of the cake is complete and refrigerate the cake.
- Remove the cake before 15 minutes from the refrigerator before cutting. The Eggless Rasmalai Cake is ready to serve and cut into slices.
- The layers of the cake after cutting..Enjoy the cake.
- I have offered the cake as prasad to my Lalji. .
Rasmalai (Cottage Cheese Disc In Flavored Milk)
Rasmalai (Cottage Cheese Disc In Flavored Milk) is traditional Indian sweet from the state of Bengal and is made with the soft cottage cheese disc that is first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The rasmalai is a popular gluten free Indian sweet served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, Durgaasthami or Holi.
Making Rasmalai at home is very easy and can be prepared by following the below mentioned three steps:
- Make chenna by curdling the milk with acid such as lemon juice or vinegar and kneading the chenna till smooth and making disc from it.
- Preparing the sugar syrup and soaking the prepared chenna disc in it.
- Preparing flavored, sweet and thick milk and resting the squeezed chenna disc in it.
It was my husband’s (Mithil Shah) 40th birthday. With the lockdown and social distancing law due to Covid 19, we cannot go out or celebrate with friends or family. Hence I thought of surprising him by making a special cake. I decided to make a fusion Eggless rasmalai cake. The plain or cardamom flavor sponge is soaked with flavored milk and is sandwiched with rasmalai and cardamom saffron flavored whipped cream. The cake is then covered with the cardamom saffron flavored whipped cream and decorated with rasmalai and chopped nuts. The cake is chilled and then served.
So to make the cake I needed rasmalai, flavored milk, eggless sponge, flavored whipped cream. I wanted to make everything from scratch at home.
Also making soft and juicy rasmalai was on my list since long. Mithil’s 40th birthday was the perfect occasion to make rasmalai. I can also use the rasmalai to make the cake.
Few points to be taken care while making the rasmalai at home:
Make soft chenna.
Knead the chenna till soft for a minimum of 10 minutes.
Cooking the chenna disc in sugar syrup for a proper amount of time.
I prefer using full fat milk to make the chenna. While curdling the milk, bring it to boil and then remove from the heat and keep aside for 5 minutes then gradually add lemon juice to it and let the milk curdle.
Once the milk is curdled drain it on a soft cloth and run fresh water on it to remove the sourness of the milk. Squeeze out the excess water from the chenna and let it sit for 30 minutes.
Now knead the chenna for minimum of ten minutes till it is soft and no more grainy. This step is very important.
The chenna disc is made by rolling the soft kneaded chenna to a smooth ball and then press to flatten it.
Making sugar syrup and cooking the chenna disc to a right amount of time.
The chenna disc is left in sugar syrup till it absorbs the sugar syrup and becomes soft and juicy. It is then further soaked in the flavored milk and served chilled. The process till here is similar to that of making rasgulla. For rasgulla you roll the chenna into a smooth ball and cook in sugar syrup.
I have used full fat milk to make the flavored milk. The milk is boiled till it is reduced to half the quantity. Sugar is added for the sweetness and milk is flavored with saffron and cardamom.
For a quick version of making rasmalai at home you can buy ready made rasgulla and then squeeze and soak them in the prepared flavored milk.
Soak the cut round bread slices in the flavored milk and serve as instant rasmalai.
Angoori rabdi – a popular sweet served during wedding is similar to rasmalai. Here small marble size balls of kneaded chenna are cooked in sugar syrup and then soaked in flavored, sweet and thick milk.
I am sharing with you the detailed recipe of making rasmalai with the step by step photos.
The rasmalai came out super soft and was melt in mouth. Everyone at our house enjoyed it.
Friends do try and make this delicious recipe and I am sure you will win everyone’s heart among your family and friends.
Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Rasmalai (Cottage Cheese Disc In Flavored Milk)
Rasmalai (Cottage Cheese Disc In Flavored Milk) is traditional Indian sweet from the state of Bengal and is made with the soft cottage cheese disc that is first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The rasmalai is a popular gluten free Indian sweet served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, Durgaasthami or Holi.
Servings: 25 rasmalai
Calories: 191kcal
Equipment
- pot
- bowl
- strainer
- soft cotton cloth
- flat plate
- pot with lid
- spatula
- spoon
- slotted spatula
Ingredients
To make chenna, knead and make flat disc
- 2 l full fat milk
- 2.5 tbsp lemon juice
- 1/8 tsp saffron powder optional, or use yellow food colour. (I wanted saffron colour chenna disc and hence have used saffro colour)
- 2 tsp cornflour Use arrowroot if making for vraat / upwaas / fasting
- 4 cup water
- 1/2 tsp ghee to grease the palms
Making Sugar Syrup and soaking chenna flat disc in it
- 2 l water
- 2 cup sugar I have used raw sugar. It makes the chenna disc brownish in colour. (for bright colour use white sugar)
- 4 cardamom pods
Making Flavored Milk and soaking prepared chenna disc
- 2 l full fat milk
- 3/4 cup sugar I have used raw sugar. You can use white sugar and adjust the amount of sugar as per the sweetness desired.
- 1 tsp cardamom powder
- 5 pistachio blanched, peeled and sliced
- 5 almond blanched, peeled and sliced
- 7 pistachio slivered
- 7 almond slivered
- few saffron strands for garnishing, optional
- 1/2 tsp cardamom powder for ganishing
Instructions
To make chenna, knead and make flat disc
- Put water in a heavy bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- After 7-8 minutes milk will come to a boil.
- Remove the pot from the heat and keep aside for a couple of minutes. Then gradually add lemon juice to it and mix.
- The milk has start to curdled.
- Wait for further 5 minutes till the entire milk is curdled well..
- Now place the soft cotton cloth or muslin cloth on the strainer in a bowl. Drain the curdled milk in it. Keep aside the strained liquid. It is whey and is very nutritious. Use it to knead the dough, or make soup, kadhi or dal. Put the strainer with cheese cloth in another bowl and pour 2-3 cup of fresh water on it to remove the sourness of the lemon.
- Spread with hands and wash with the fresh water.
- Now brings the edges of the cloth together and squeeze out the excess liquid from it.
- Squeeze tightly and place on the strainer with the bowl and keep it aside for 30 minutes to remove the excess liquid. (In the meantime prepare sugar syrup as shown belown in the instructions)
- After 30 minutes, open the cloth, the excess liquid is removed and chenna is ready.
- Remove the chenna in a flat plate and crumble it with hands
- Now with the help of your palm press and knead the chenna for 10 minutes till it is smooth.
- Add saffron powder or yellow colour. (If you want to keep rasmalai white do not add saffron powder or yellow colour). Add cornflour..
- Mix well and knead it till the powder is mixed well.
- The kneaded chenna will come together and looks like dough.
- Divide the dough into three parts and make log from it and cut all the logs into equal parts as shown.
- Take a one part and roll into a smooth ball between your palms. (Use ghee to grease your palms)
- Flatten the roll chenna ball by pressing between palms.
- Similarly make the remaining chenna disc.
Making Sugar Syrup and soaking chenna flat disc in it
- Take sugar, cardamom pods, and water in a heavy bottom pot. Mix well.
- Keep on high heat to boil. Stir in between.
- The mixture will start to boil after 7-8 minutes. Let it boil for further 10 minutes. The sugar syrup is ready.
- Now put the prepared chenna disc in batches. (I have put 10 chenna disc at one time).
- Cover and cook for 15 minutes on high heat.
- After 15 minutes the chenna disc will rise in size.
- Lower the heat and remove the cooked chenna disc in a plate.
- Similarly put the remaining chenna disc in sugar syrup and cook.
- Now put all the cooked chenna disc in the sugar syrup and cover and keep aside for 2-3 hours till it will absorb the sugar syrup.
Making Flavored Milk and soaking prepared chenna disc
- Put water in a heavy and broad bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- The milk will come to a boil after 7-8 minutes. Now put the heat to high and boil the milk stirring in between. Add saffron strands.
- Mix well and boil the milk for 10 minutes on high heat stirring in between.
- Scrape the cream on the edges of the vessel in between with the spatula. Boil the milk further for 5 minutes on high heat.
- Once the milk is boiled and reduced to half add sugar. (I have added raw sugar. You can add white sugar and also adjust the amount of sugar as per your taste).
- Add the blanched and sliced almonds and pistachios.
- Add cardamom powder. Mix well.
- Boil for 5 minutes more on high heat stirring the milk and scraping the cream in between.
- Switch off the heat. The flavored milk for rasmalai is ready. Keep it aside to cool. Stir with a spoon to avoid the formation of the layer of the cream on it. Cool the milk completely.
- Now take the rasmalai that is soaked in the sugar syrup.
- Take one soaked chenna disc between your palms.
- Press and squeeze the sugar syrup from it.
- Place it in a flat deep bowl. Similary squeeze the remaining chenna disc and arrange in the bowl.
- Pour the prepared flavored milk over the chenna disc. Refrigerate for 3-4 hours. The rasmalai is ready to server.
- Remove gently the rasmalai in the serving bowl. Garnish with slivered almonds , pistachio and saffron and serve. The remaining rasmalai can be refrigerated for 3-4 days.
Nutrition
Calories: 191kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 75mg | Potassium: 225mg | Fiber: 1g | Sugar: 30g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg
Doodhpak / Indian Rice Pudding
I am very happy and excited as my blog has completed 300 plus recipes and it was my birthday yesterday. My mother in law (Geeta Shah) made the traditional Gujarati sweet “Doodhpak” on my birthday. I am sharing with you my the step by step process of making this delicious and creamy doodhpak. I am thankful to all my blog viewers for constantly encouraging me with their valuable feedback and always liking and sharing my recipes with their family and friends.
So let us all celebrate the happiness with the traditional sweet from the lands of Gujarat.
Doodhpak / Indian Rice Pudding is a traditional Indian sweet made by cooking rice and milk together till the milk is reduced, thickened and rice is cooked till soft. It is sweetened with sugar and is flavored with cardamon and nutmeg or saffron. The doodhpak is garnished with chopped nuts and is served warm or cold with poori. Doodhpak is made during many festivals in Gujarat and is prepared as an offering to the ancestors during the month of “shraadh”.
Few tips for making a good doodhpak:
Always use full fat milk.
The milk should be boiled till it is reduced to half the quantity and is thickened.
Always use a big heavy bottom vessel to boil. This thick bottom of the vessel prevents the milk from sticking at the bottom of the pan.
Continuously stir the milk to prevent from sticking to the pan and scrap the sides of the vessel when boiling the milk.
If you want a very thick consistency pudding then use more quantity of rice and vice versa.
The doodhpak can be flavored with cardamon, nutmeg or saffron. Nuts like almonds, cashewnut or pistachio can be added. Many people prefer to add raisins and charoli to the doodhpak.
For vegan use coconut milk and coconut oil.
Continuously stir the doodhpak even after it is cooked to prevent the layer of cream forming at the top of the milk.
Doodhpak can be refrigerated and enjoyed for 3-4 days.
Friends do make this sweet for your family and friends and please share your valuable feedback with me.
Khao dilse, khilao dilse aur banoa dilse…
Doodhpak / Indian Rice Pudding
Doodhpak / Indian Rice Pudding is a traditional Indian sweet made by cooking rice and milk together till the milk is reduced, thickened and rice is cooked till soft. It is sweetened with sugar and is flavored with cardamon and nutmeg or saffron. The doodhpak is garnished with chopped nuts and is served warm or cold with poori. Doodhpak is made during many festivals in Gujarat and is prepared as an offering to the ancestors during the month of "shraadh".
Servings: 6 bowl
Calories: 357kcal
Equipment
- bowl
- spoon
- spatula
- big pot
Ingredients
- 2 l full fat milk
- 1/2 cup basmati rice or any long grained rice
- 1/2 cup sugar or more or less as per the sweetness desired (I have used raw sugar.)
- 1 tsp nutmeg powder jaiphal powder or grated nutmeg
- 1.5 tsp cardamom powder elaichi powder
- 1/2 tbsp ghee clarified butter
- 10 almonds blanced, peeled and sliveredh
- 10 pistachio blanched, peeled and slivered
Instructions
- Wash basmati rice and soak for 15 minutes. Till then put the milk to boil.
- In a big heavy bottom pan, add around 1/4 cup of water and put milk on it. (Addtion of the water in the bottom of the pot before boiling the milk prevents the milk to stick at the bottom of the pan). Put the milk to boil on medium heat stirring in between.
- The milk will start to boil after 7-8 minutes. Let it boil stirring in between. (Use flat spatula to stir the milk. Scrape the sides of the pan continously while the milk is boiling with the flat spatula).
- Drain the soaked rice. Add ghee in it.
- Rub the ghee well to rice.
- Add the rice to the boiling milk.
- Le the milk boil on high heat for 10 minutes. Stir and scrap in between.
- The rice has starting cookin and is coming up. The milk is also getting thick.
- The rice is almost cooked and can be seen floating up on the milk. The milk is reduced and thickened.
- Add nutmeg powder.
- Mix well.
- Add sugar and mix well. (The sugar will melt and make milk thin). I have added less sugar as we prefer less sweetness. You can add more if you prefer the doodhpak to be sweeter.
- Le the milk boil for further 5 minutes till the moisture from the sugar is evaporated. Add 1 tsp cardamom powder. (leave the remaining cardamom powder to sprinkle while serving)
- Boil for 5 more minutes . The flavor from nutmeg and cardamom are nicely infused in the doodhpak.
- The milk is reduced to half and has thickened and become creamy. The rice is cooked fully and can be seen floating up. (Remove rice in a spoon and and if it mashed when pressed with your fingers, it is fully cooked). The doodhpak/ Indian rice pudding is ready. Stir it continously to avoid the layer of cream to form the top of the kheer.
- Remove the doodhpak / Indian rice pudding in a serving bowl and sprinkle the slivered almonds , pistachio and cardamom powder and serve the doodhpak warm or refrigerated and serve chilled.
Nutrition
Calories: 357kcal | Carbohydrates: 46g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 145mg | Potassium: 486mg | Fiber: 1g | Sugar: 34g | Vitamin A: 540IU | Calcium: 389mg | Iron: 1mg
Healthy Eggless Pineapple Coconut Cake
Healthy Eggless Pineapple Coconut Cake is a healthy cake made using whole wheat flour and oats. It is flavored with pineapple and coconut and uses less sugar. Enjoy the warm slice of cake with hot tea or coffee guilt free or pack this nutritious cake for your kids lunch box.
Pineapple and coconut is an excellent combination. I have used the combination to make a delicious treat. I have used whole wheat flour and powdered oats to make it healthy. Since the cake does not use any cake, I have used lemon juice as an acid to make the cake. The acid from the lemon juice combines with the leavening agents and helps to rise the cake and make it soft and moist. I have used oil in place of butter and have used less sugar to make the cake more healthier. The flavor of the pineapple is not hidden with more sugar.
The cake can be enjoyed warm with a cup of hot tea or coffee. I had an eggless black forest cake order for the client and hence I had some cherry syrup, whipped cream and grated chocolate left after completion of the order. So i had made pastry for my son Aarav with the help of the leftovers using the healthy eggless pineapple coconut cake and served it for dessert.
To make the pastry, I have cut the cake in rectangle and cut it into half. I have soaked the cut cake piece with the help of cherry syrup.
I have then spread the whipped cream and put some cherry pieces and shaved chocolate on one soaked cake piece. I have then sandwiched it using the other soaked piece of cake. I have decorated with whipped cream on the top and put a cherry piece and chocolate shaving and served. (Though i could not take the final pic as the pastry pieces was wiped off the plate as soon as it was served 🙂 )
So friends do make this healthy eggless pineapple coconut cake for your loved ones and share your feedback with me.
Happy baking!!
Khao dilse, khilao dilse aur banao dilse…
Healthy Eggless Pineaapple Coconut Cake
Healthy Eggless Pineapple Coconut Cake is a healthy cake made using whole wheat flour and oats. It is flavored with pineapple and coconut and uses less sugar. Enjoy the warm slice of cake with hot tea or coffee guilt free or pack this nutritious cake for your kids lunch box.
Servings: 8 people
Calories: 304kcal
Equipment
- sieve
- measuring cup
- measuring spoon
- small bowl
- mixing bowl
- spatula
- handwhisk
- spoon
- baking tin
- Oven
- wire rack
- knife
Ingredients
- 1 cup whole wheat flour
- 1/2 cup powdered oats I have ground the quick oats in the mixer grinder to smooth powder
- 1/4 cup desiccated coconut
- 1/2 cup milk powder
- 1/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp lemon juice
- 1 tsp vanilla essence
- 1 cup milk luke warm
- 1/2 cup oil
- 1/2 cup tinned pineapple finely chopped
Instructions
- Add lemon juice in the luke warm milk. ( I have warmed the milk for 40 sec in the microwave). Keep it aside for 5 minutes.
- In the meanwhile sift the whole wheat flour, powdered oats, baking powder, baking soda and salt for 3 times.
- In a big mixing bowl add oil, milk powder and sugar. Mix well till sugar is dissolved well.
- Add dessiccated coconut and mix well.
- Add vanilla essence and mix well.
- The milk is curdled well.
- Add the curdled milk and mix well.
- Mix well .
- Add the sifted flour gradually and mix gently.
- Fold in the pineapple pieces.
- Mix gently. The battter is ready.
- Pour the batter in the greased and dusted square cake tin pan of 8 x 8 inch. Bake in temohe preaheated oven at 180 C for 45 to 50 minutes or till the toothpick comes out clean when inserted.
- Remove the cake tin and unmould the cake and let it cool on a wire rack.
- The healthy eggless pineapple coconut cake is ready.
- Cut it into pieces and serve it warm with hot tea or coffee or refrigerate and store in airtight container for a week. The cake can be freezed for a month.
Nutrition
Calories: 304kcal | Carbohydrates: 28g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 254mg | Potassium: 277mg | Fiber: 3g | Sugar: 13g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 1mg
No Sugar Mango Burfi / Mango Fudge
No Sugar Mango Burfi / Mango fudge is an Indian dessert made using only three ingredients – milk , mango and cardamom powder. Milk and mango pulp are cooked together till all the moisture is evaporated and the mixture thickens. Mango gives natural sweetness to the recipe and hence it can be enjoyed guilt free. It is gluten free and can be prepared for any festival.
Mango is the king of fruit and can be enjoyed by itself or can be used to make different delicacies. Different dishes like shake, smoothies, icecream, puddings, cheesecake, cakes, salad, burfi can be made and enjoyed.
This recipe of no sugar mango burfi is cooked by my mother in law during her recent visit in summer to Sydney. She is a Krishna bhakt and does “seva” of “Thakorji/ Shrinathji”. She will make different sweets and savory dishes to offer to Thakorji (Shreenathji). Since mangoes were in the season she prepared this yummy delicacy to offer to Thakorji.
We all love mangoes, I get big box of mangoes. We usually chop and eat the fruit or make aamras or to beat the summer heat make a quick shake or smoothie or lassi .
My son (Aarav) loves milk peda prepared by my mother in law (Geeta Shah). She will boil the full fat milk and cook till it it is reduced and all the moisture is evaporated. Then she will add sugar powder and shape the mixture to peda. So she modified the same recipe and used mango pulp and skipped sugar to make mango burfi. Instead of shaping the mixture into flatten ball (peda) she spread the mixture on the greased tray, let it set and then cut into pieces to make no sugar mango burfi.
She offered this burfi to Thakorji and we all at home enjoyed the offered prasad guilt free!!
Always use nice sweet mango like alphonso to make the burfi. Here in Sydney we had used R2E2 mango. You can use canned mango pulp too if fresh mango is not available.
Use a heavy bottom pan or non stick utensil to make the burfi. Continuously stir the milk to prevent it sticking from bottom of the pan.
You can add sugar if you want the burfi to be more sweet.
We had spread the mixture in the tray and cut into pieces. However you can shape it into ball or flatten ball to make laddoo or peda.
So friends I hope you enjoy the mango season to the fullest and make this burfi for your family and friends.
Please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Also click below for more different mango recipes from the blog:
Mango Peach Smoothie With Grounded Flaxseeds
No Sugar Mango Burfi / Mango fudge
No Sugar Mango Burfi / Mango fudge is an Indian dessert made using only three ingredients – milk , mango and cardamom powder. Milk and mango pulp are cooked together till all the moisture is evaporated and the mixture thickens. Mango gives natural sweetness to the recipe and hence it can be enjoyed guilt free.
Servings: 16 pieces
Calories: 34kcal
Equipment
- heavy bottom pan
- spatula
- tray
- spoon
- knife
Ingredients
- 500 ml full fat milk
- 1 cup mango pulp I have blended the fresh mango pieces to make mango pulp. (Alphonso or any sweet mango is more preferable)
- 1/4 tsp cardamom powder
- 1/4 tsp ghee for greasing the 6 cm round plate or tray
Instructions
- Heat full fat milk in a heavy bottom pan on medium heat.
- Let it come to boil stirring in between. (Stirring prevents milk from sticking at the bottom of the pan).
- After 7-8 minutes the milk will start to boil. Now let the milk boil on high heat stirring in between till it reduces to half the quantity.
- The milk is reduced to half the quantity after 7-8 minutes.
- Now constantly stir the reduced quantity of milk and let it thicken on high heat for further 8-10 minutes. (Keep on stirring continuously to prevent the milk from sticking the pan).
- The water of the milk is reduced after 5 minutes and the milk is now thicken.
- Now add fresh mango pulp.
- Mix well.
- Cook on high heat for further 7-8 minutes till the water from the mango is evaporated. Stir the mixture continuously.
- The mixture is now thickened well and started to leave the edges of the pan. Add cardamom powder. Mix well and cook for 5 more minutes.
- The mixture will come together. The spatula will stand still when you place on the mixture as shown. (Or take some portion of the mixture in your hands and if you can roll into a smooth ball then the mixture is fully cooked and ready to be spread on the greased tray).
- Now remove the thickened mixture on the greased plate/ tray and spread it uniformly.
- Sprinkle some cardamom powder on it. Let it set at room temperature for 1 hour.
- Cut into equal pieces with the help of sharp knife.
- Remove the mango burfi pieces.
- The no sugar mango burfi is ready to serve. You can keep for couple of days at room temperature in an airtight container or refrigerate for a week.
Nutrition
Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 17mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
Nankhatai/ Eggless Indian Shortbread Cookies
Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. They can be enjoyed with a cup of hot tea or coffee and can be stored for 15 days at room temperature in an airtight container.
Nankhatai is a simple traditional recipe and uses the ingredients that are readily available at home. My mother told us that my nani (grand mother) used to give the local bakery the ingredients needed to make nankhatai from home and they used to bake it for her.
My in laws are visiting us for four months. So one day we were talking about Nankhatai while we were having tea. The bakeries in Surat (Gujarat) bake the best nankhatai and as per wikipedia Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. So now baking Nankhatai for the evening tea was in my list that day. As I have already mentioned the ingredients needed to make the nankhatai are readily available in home. So all I needed was to heat to the kitchen and start making Nankhatai.
My mother in law (Geeta Shah) was also excited to see the procedure of making Nankhatai and she helped me making them.
I like to add chickpea flour (besan) and semolina to the flour while making Nankhatai. Chickpea flour gives a nice aroma and taste to the Nankhatai and semolina gives a good grainy texture to the Nankhatai. I have used ghee for making Nankhatai. You can also replace ghee with unsalted butter. The ghee should not be liquid and melted. Use ghee that is at room temperature and grainy. Sometimes due to hot weather the ghee is in liquid form even at room temperature.
I have flavored the nankhatai using cardamom powder and rose water. You can also add saffron to the nankhatai. Nuts like cashew nut, almonds or pistachio can be chopped and sprinkled on the nankhatai when baking to give crunch to the nankhatai. Now a days you also get chocolate flavor and pan flavor nankhatai.
I have shown you step by step method of making Nankhatai. So friends please do try out this recipe and make melt in mouth nankhatai for your family and friends.
Khao dilse, khilao dilse aur banao dilse….
Nankhatai/ Eggless Indian Shortbread Cookies
Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. They can be enjoyed with a cup of hot tea or coffee and can be stored for 15 days at room temperature in an airtight container.
Servings: 35 Nankhatai
Calories: 91kcal
Equipment
- electric beater or hand beater
- bowl
- sieve
- spoon
- measuring cup
- Baking tray
- Oven
- butter knife
Ingredients
- 1.5 cup all purpose flour maida
- 1/2 cup chickpea flour besan
- 1/2 cup semolina sooji
- 1 cup ghee clarified butter at room temperature .(Ghee should not be melted).
- 3/4 cup powder sugar I have used raw sugar and grind it in a grinder.
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp yogurt I have used the regular homemade yogurt (curd)
- 2 tbsp milk if needed to knead the dough
- 1/8 tsp salt or a pinch
- 1 tsp rose water optional , gulab jal
- 2 tsp cardamom powder elaichi (add a tsp in the dough and keep remaining to sprinkle on nankhatai while baking)
Instructions
- Sift all purpose flour, chickpea flour, semolina and baking soda together.
- The flour is sifted. Keep aside.
- In a bowl take ghee (at room temperature and it should not be melted) and baking powder.
- Beat ghee and baking powder with an electric beater or hand whisk till soft and fluffy.
- Now add powdered sugar and beat well till fluffy.
- Now add salt, curd, rose water and cardamom powder.
- Beat well till creamy for a minute.
- Now add flour gradually and mix with a spoon (Do not use your hands to mix the flour as the heat of your hands will melt the creamy ghee mixture).
- Mix well with spoon.
- Now knead lightly dough with the help of your hands. Add around 2 tbsp of milk if needed to knead into a smooth dough.
- Now take a small portion of dough between your palms and roll into a smooth lemon size ball.
- Flatten the ball . Put it on the baking tray lined with a baking paper. Similarly make smooth flatten balls with the remaining dough. With the help of a butter knife give shallow criss cross pattern on all the flatten balls as shown. Sprinkle cardamom powder on it. (You can add some chopped nuts on it. I have added in few nankhatai as shown).
- Bake the prepared balls at 160 C for 20-25 minutes or till edges turn golden. Remove and cool on a wire rack.
- The melt in mouth nankhtai / eggless Indian shortbread cookies are ready to serve. Serve them with a cup of hot tea or coffee. They can be stored for 15 days at room temperature in an airtight container.
Nutrition
Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 18mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
