Sweets
Healthy Cookies With Leftover Buttercream Icing
Healthy Cookies With Leftover Buttercream Icing is an eggless, healthy , delicious and crispy cookies made with left over buttercream left out after icing the cake. Whole wheat flour, rolled oats and nuts make the cookie healthy and tasty.
I had made a lovely cricket theme cake for my son (Aarav’s) 10th birthday. I had made vanilla flavored buttercream icing to decorate the cake. Some buttercream icing was left out. So I refrigerated the icing and after a couple of days used the leftover buttercream icing to make the cookies. The festival of Diwali was nearby and hence I thought of making cookies as a treat. I wanted to make the cookie healthy and hence I had used whole wheat flour and rolled oats to make the cookie. I had added custard powder while making the cookies. Custard powder makes cookies lighter and gives them a crispy texture. Besides the flour I had added healthy nuts and seeds such as almonds, walnuts and pepita. Since it was Diwali I thought of adding cardamom powder (elaichi powder) to give a festive flavor to the cookie.
Sometimes we order cake from the bakery and it has a lot of buttercream icing on it. If the cake is left, and you do not want to eat the buttercream icing, then just scrape the icing and use it to make this healthy cookies.
I had shaped them round by pressing the cookie dough between the palms. However you can roll the dough between the baking sheets or plastic sheets of around 6 mm thickness and then cut with the desired cookie cutter and bake.
The cookie came out well and was loved by my family and friends. You can enjoy them with a cup of hot tea or coffee. I personally like to dip the cookie in the hot masala tea and enjoy every bite of it. The cookies can be stored in an airtight container for 10-12 days at room temperature or can be packed while travelling.
So friends what are you waiting . Next time if you have any butter cream icing left from the cake do not throw away but use it to make the healthy cookies.
Do make these healthy cookies and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Healthy Cookies With Leftover Buttercream Icing
Healthy Cookies With Leftover Buttercream Icing is an eggless, healthy , delicious and crispy cookies made with left over buttercream left out after icing the cake. Whole wheat flour, rolled oats and nuts make the cookie healthy and tasty.
Servings: 18 cookies
Calories: 173kcal
Equipment
- mixing bowl
- rolling pin
- rolling board
- Baking tray
- Oven
- spoon
Ingredients
- 1 cup wholewheat flour
- 1/2 cup rolled oats
- 4 tbsp custard powder vanilla flavored or use cornflour and then add 1 tsp of vanilla essence
- 1.5 cup buttercream icing I have used the vanilla flavored buttercream icing left out after icing the cake.
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup walnut powdered
- 1/2 cup almond powdered
- 1/4 cup pepita powdered
- 1 tsp cardamom powder optional
- 1 tbsp cold milk or around 2 tbsp. Add gradually to knead into tight dough
Instructions
- In a mixing bowl take leftover buttercream, powdered almonds, walnuts and pepita.
- Add whole wheat flour, rolled oats and custard powder.
- Mix well and add salt ,baking soda and cardamon powder and mix well. (Since I have made these cookies during Diwali I have added cardamom powder to it. However you can add other flavor of your choice – rose , vanilla, almond essence).
- Now gradually add milk around 1-2 tbsp as needed and knead into a tight dough.
- The dough is ready.
- Now divide the dough into 18 portions. Take each portion in your palm and roll into a smooth ball. Press the ball between your palms. Arrange the flattened ball on the baking tray lined with baking sheet. Similarly make other portions and arrange them on the baking tray keeping 2 cm distance between them
- Put the tray in the prehaeated oven and bake for 12-15 mintes @ 180 C. The cookies are golden and baked. Remove from the oven and let them cool.
- Enjoy the healthy cookies with leftover buttercream icing with a cup of hot tea or coffee. It is a delicious afternoon snack too.
- The cookies can be stored at room temperature for 10-12 days and can be carried while travelling. It is a healthy snack to be packed for your kids lunchbox.
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 76mg | Potassium: 106mg | Fiber: 2g | Sugar: 12g | Vitamin A: 7IU | Calcium: 26mg | Iron: 1mg
Eggless Date, Almond, Walnut Cake With Ginger Buttercream Icing
I had made this rich eggless date, almond, walnut cake with ginger buttercream icing for a cake order for Christmas party . Addition of powdered almonds and walnuts increased its richness. The cake can be made vegan by replacing milk with almond milk. The cake can be enjoyed plain as a tea cake with a cup of tea or coffee. Or you can serve the cake as a winter dessert with a scoop of vanilla or cookie and cream icecream or warm custard or chilled whipped cream. To make it taste like a christmas cake I have soaked the cake with a syrup prepared by boiling apricots, cherries, raisins, honey, lemon juice, orange rind in the freshly squeezed orange juice. I have used roasted almonds to decorate the cake. I have halved the almonds and then add a tsp of oil in it and mix well. I have then toasted them in the oven at 150 C for 10 minutes tossing in between.
Eggless Date, Almond, Walnut Cake With Ginger Buttercream Icing
Eggless Date, Almond, Walnut Cake With Ginger Buttercream Icing is a rich cake made with dates, almonds, walnuts and flavored with cinnamon and ginger. It is soaked with the syrup made by boiling apricots, cherries, raisins, honey, lemon juice , orange rind in the freshly squeezed orange juice. The cake is then decorated with homemade butter cream icing flavored with ginger powder and roasted almonds, walnuts, pepitas and chopped dates. The cake is perfect to celebrate a Christmas party or a perfect winter dessert. The cake can be enjoyed plain with a scoop of icecream or warm custard or whipped cream or can be enjoyed with a cup of hot tea or coffee.
Servings 8 people
Calories 828kcal
Equipment
- mixing bowl
- sift
- bowl
- spatula
- measuring cup and spoons
- baking tin
- electric beater or hand whisk
- spoon
- serrated knife
- knife
- pot
Ingredients
Cake batter
- 1 cup dates pitted and finely chopped. I have used black dates
- 1 cup milk boiling
- 1.5 cup all purpose flour maida
- 1 tsp baking soda soda bicarbonate
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 1/2 cup oil any flavorless oil
- 1/2 cup brown sugar
- 1 tsp vanilla essence
- 1/2 cup almonds powdered
- 1/2 cup walnuts powdered
Soaking syrup
- 1 orange juice, freshly squeezed (it will be around 1/2 cup)
- 1/2 cup water
- 2 tsp honey
- 1 tsp sugar (optional)
- 6 dried apricot finely chopped
- 6 cherries fresh, finely chopped. (Or use canned cherries or dried cherries)
- 12 raisins
- 1/2 tsp cinnamon powder
- 1 tsp lemon juice
- 1 tsp orange rind
Ginger Buttercream Icing
- 3 cup icing sugar or confectioner's sugar. Sift the icing sugar to avoid any lumps
- 200 g unsalted butter
- 1 tsp vanilla essence
- 1 tsp ginger dry ginger powder
- 1 tsp cinnamon powder or mixed spices
- 2 tbsp full cream milk approximately, or whipping cream
Instructions
Cake batter and base
- Pour boiling milk over the chopped dates in a bowl.
- Mix well and keep aside for around 30 minutes.
- Sift together all purpose flour, baking soda, baking powder, cinnamon and salt. Sift together for 3-4 times. Keep aside. In a big bowl add oil and brown sugar.
- With the help of an electric beater or a hand whisk beat oil and sugar till sugar dissolves.
- Add the soaked date mixture.
- Beat well till everything is nicely mixed.
- Add the powdered almond and walnut and vanilla essence. Mix well.
- Gradually add the sifted flour mixture in batches.
- Mix everything well with a help of a beater or hand whisk.
- Pour the batter in a greased and dusted 8" square pan. Spread it evenly with a help of a spatula. Tap it twice.
- Bake in a preheated oven at 180 C for around 40-45 minutes or till done.
- Remove from the oven and let it cool for 5 minutes. Run a knife at the edge of the pan. Unmould the cake and let it cool of a wire rack. The eggless date almond walnut cake is ready. Enjoy it warm with a scoop of vanilla icecream or warm custard or for dessert or with a cup of hot tea or coffee. The cake can stay for 2 days at room temperature or can be refrigerated for a week . It can be freeze for 3 months.
Soaking syrup (while the cake is baking let us make sugar syrup)
- Take freshly squeezed orange juice, water, honey, sugar, chopped dried apricots, raisins, fresh chopped cherries, cinnamon powder in a pan. Put it to heat on medium heat stirring in between.
- Add lemon juice and orange rind. Mix well.
- Bring the mixture to boil and then simmer on low heat for 7-8 minutes stirring in between.
- Remove from the heat. Mix well ,cover and keep aside the mixture to cool. The soaking syrup is ready.
Ginger buttercream icing
- In a bowl take the soften butter. (The butter should just be soft and not melted other wise the icing will be runny).
- Beat the butter with the help of an electric beater on low speed for 2-4 minutes till it is light and fluffy. Add gradually sifted icing sugar in it in batches and mix with the beater on low speed. (Do not beat on high speed after adding sugar or else the sugar will blow everywhere ).
- Keep on adding the icing sugar in batches and mix on low speed.
- Once all the sugar in added and nicely mixed, beat on medium speed for 2-3 minutes. Now add the vanilla essence and mix well.
- Now add full cream milk a tbsp at a time and beat on high speed till nice soft peaks are formed.The butter cream mixture has started to get soft peak. Beat for 4-5 minutes more.
- Now add cinnamon powder or Mixed spice powder and ginger powder and beat well till smooth and stiff peaks are formed. The ginger buttercream icing is ready.
Assembling the cake
- Cut the cake in halves with a help of serrated knife.
- Apply a little buttercream on the cake board. This will help to stick the cake to the board.
- Put the top part of the cake upside down on the cake board. Soak the cake with around 4-5 tbsp of the prepared syrup. Spread evenly the apricots, sultanas and cherries from the syrup on the cake base.
- Spread a dollop of ginger butter cream icing on the soaked cake. Spread the roasted cut into halves almonds on the butter cream. Put the other layer of the cake on it. Soak it with the prepared syrup. (Do not add the soaked dried fruits on it).
- Now decorate the cake with the ginger butter cream icing evenly. Smooth the edges with a spatula.
- Decorate the cake with the halved roasted almonds, walnuts and pepitas and some date as per your choice
- I have decorated the cake for a christmas party and hence made christmas tree on it. Put the buttercream in the piping bag with the star nozzle or any nozzle of your choice and pipe the border all around the bottom of the cake.
- The eggless date, almond, walnut cake with ginger buttercream icing is ready. (the cake can stay at room temperature for 2 days and can be refrigerated for a week) . Then refrigerate the remaining cake and just warm it for 12-15 seconds before serving.
Nutrition
Calories: 828kcal | Carbohydrates: 105g | Protein: 8g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 454mg | Fiber: 5g | Sugar: 79g | Vitamin A: 927IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 2mg
Servings: 0
EGGLESS WHOLEWHEAT CHOCOLATE DOUGHNUT / DONUT
Eggless Wholewheat Chocolate Doughnut / Donut are homemade and baked doughnut/donut made using whole wheat flour and all purpose flour in 50:50 ratio. They are baked and then dipped in melted chocolate. You can try other variations of different flavors to glaze the doughnuts. They are a healthy after school treat to your little ones! You can also make them for a picnic or potluck or a birthday party!!
After some time the chocolate will harden. So just before serving microwave doughnut for 5-7 seconds to warm and melt the chocolate. I have used dark chocolate to glaze the doughnut. You can use either milk or white chocolate as per your choice. Also you can top the doughnut with various ingredients such as chocolate shavings, chocolate vermicelli, pipe the melted chocolate, strawberry slices, sliced almonds or any other toppings of your choice.
With the same dough I have made eggless homemade wholewheat ladi pav (bun) and eggless pizza scroll. I have shared with you all the recipe for eggless homemade wholewheat ladi pav (bun) and will share the recipe for eggless pizza scroll soon.
Eggless whole wheat pav (bun), eggless chocolate donuts and eggless pizza scroll made using same dough.
Friends do try this wonderful recipe of making healthy baked eggless wholewheat chocolate doughnut/donut and you will make it always at your home. Do share your feedback with me.
Till then khao dilse, khilao dilse aur banao dilse…
Eggless Wholewheat Chocolate Doughnut / Donut
Eggless Wholewheat Chocolate Doughnut / Donut are homemade and baked doughnut/donut made using whole wheat flour and all purpose flour in 50:50 ratio. They are baked and then dipped in melted chocolate. You can try other variations of different flavors to glaze the doughnuts. They are a healthy after school treat to your little ones! You can also make them for a picnic or potluck or a birthday party!!
Servings: 24 doughnut
Calories: 146kcal
Equipment
- mixing bowl
- bowl
- measuring cup
- lid
- spoon
- knife
- cling wrap or damp kitchen towel
- rolling pin
- rolling board
- plate
Ingredients
- 2 cup whole wheat flour you can use 100% wheat flour or add 50:50 %of both wheat flour and all purpose flour). The quantity of water need to be adjusted if using 100 %whole wheat flour.
- 2 cup all purpose flour maida
- 4 tsp instant dry yeast (two sachet of 7 gm)
- 1 cup water lukewarm
- 3/4 cup milk lukewarm
- 4 tbsp olive oil or any flavorless oil or soften butter
- 1 tbsp sugar
- 2 tbsp milk powder
- 1 tsp salt
- 1 tbsp milk for brushing doughnut
- 1 tsp oil for greasing
- 1 tbsp butter for brushing doughnut post baking
- 100 g cooking dark chocolate cut into pieces. (You can also use milk chocolate or white chocolate as per your choice)
- 1/2 cup colourful 1000 sprinkles
Instructions
- In a bowl take lukewarm water. (I prefer boiling it at 40 C in the kettle or microwave for 40 sec or just lukewarm to touch if boiling on a stove top). Add sugar and mix well till it dissolves.
- Add the instant dry yeast. Mix well. Cover and keep aside for 10 minutes to activate the yeast in a warm place. (I have placed the bowl in microwave).
- In a mixing bow add whole wheat flour, all purpose flour, salt, milk powder and 2 tbsp of olive oil. Mix well.
- Now make a well in the centre as shown.
- After 10 minutes, the yeast is activated and risen and frothy. (This shows that the yeast is fresh and good for using).
- Now add the activated yeast mixture and mix well with spoon or hands.
- Add lukewarm milk to it and mix well with hands or spoon.
- Now with hands mix everything well. The dough will be too sticky.
- Knead for around 10 minutes with your hands. This process is very important to create the gluten in the dough. (knead the dough in vertical direction with help of your palms and then bring it together and knead again in vertical direction for 10 min. ) The dough will be sticky and after 7-8 minutes will start coming together as shown.
- After 10 minutes, the dough will come together as shown.
- Add the remaining 2 tbsp of oil and smooth the dough.
- The dough will become smooth and elastic such that when pressed with your fingers, the dough will rise back.
- Now grease a big deep bowl with oil and place the kneaded dough in it. Cover with lid or clingwrap or a damp kitchen towel and keep it for 1 hour in a warm place for 1st proving. ( I have kept in the microwave )
- After 1 hour, the dough will rise and become double in size.
- Punch the bowl with your fist to remove air bubbles as shown.
- Take the dough on your kitchen top or a board and even it in a circle. divide it into equal portions.
- Take one portion and roll out into a thick approx 1 cm thick circle. Cut the circle in doughnut shape with the help of doughnut cutter. (Or use a big round cutter and then cut the centre with the help of a small round cutter or small bottle lid as shown).
- Place the cut doughnut into a baking tray lined with baking paper leaving some space in between as shown. Cover them with a damp cloth and place in a warm place for 2nd proving or rise for about 40- 45 minutes.
- After 45 minutes, the doughnut are doubled in size. Brush the doughnut with milk to avoid from drying.
- Bake in a preheated oven for 15 minutes at @200°C or till golden from top.
- Remove from the oven. Brush the doughnut with butter.
- Melt the chocolate in a microwave or double boiler.
- Take one doughnut and dip it the topside in the melted chocolate and coat it well.
- Take 1000 sprinkles in a plate and dip the doughnut coated with chocolate in it. The sprinkles will stick to the doughnut.
- Place the doughnut on the butter paper or plate and let it cool.
- The baked eggless whole wheat chocolate doughnut are ready to serve. Serve them warm or cold and enjoy!!
Nutrition
Calories: 146kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 111mg | Potassium: 72mg | Fiber: 2g | Sugar: 7g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Anjeer Badaam Milkshake / Fig Almond Milkshake
Anjeer Badaam Milkshake / Fig Almond Milkshake is a healthy, fibre rich, thick and creamy milkshake made with blending soaked dried figs, almonds and chilled milk together. It is gluten free energy drink and can be also enjoyed during vraat (upwaas/fasting). It is a very nutritious and a quick breakfast or cooling after school snack. It is also good fibre rich drink to help in relieving constipation for pregnant ladies. To make it vegan substitute regular milk with almond milk or soymilk .
Do try this healthy fibre rich anjeer badaam milkshake and share your feedback with me.
Also try my other milkshake and smoothie recipes:
Strawberry Blueberry Milkshake
Mango Peach Smoothie with grounded flaxseeds
Banana peach apricot smoothie with muesli
Khao dilse, khilao dilse aur banao dilse..
Anjeer Badaam Milkshake / Fig Almond Milkshake
Anjeer Badaam Milkshake / Fig Almond Milkshake is a healthy, fibre rich, thick and creamy milkshake made with blending soaked dried figs, almonds and chilled milk together. It is gluten free energy drink and can be also enjoyed during vraat (upwaas/fasting). It is a very nutritious and a quick breakfast or cooling after school snack. It is also good fibre rich drink to help in relieving constipation for pregnant ladies. To make it vegan substitute regular milk with almond milk or soymilk .
Servings: 3 person
Calories: 241kcal
Equipment
- bowl
- knife
- mixturejar or blender
- big bowl
- spoon
Ingredients
Instructions
- Take anjeer (dried fig) in a bowl.
- Add around 1/2 cup of milk to the anjeer and soak them for minimum of 2 hours. Cover and keep it in a fridge to soak.
- After 2 hours the anjeer will absorb milk and puff up and become soft.
- Chop the anjeer and around 10 almonds and put them in the mixture jar or blender.
- Put the leftover soaked milk to it and add sugar. (you can skip adding sugar to make it sugar free. You can also add 3-4 chopped dates or 3 tsp of honey instead).
- Blend the milk, almond, anjeer together till smooth. (you can add 5-6 icecubes for more chilled milkshake while blending).
- Now add the remaining chilled milk and blend everything to smooth.
- Remove the blended milk shake in a bowl. (For kids who do not like some pieces of almonds or anjeer after blending them in the milkshake, strain the milkshake and serve them).
- Pour the anjeer badaam milkshake/ fig almond milkshake in the serving glass. Garnish with sliced almonds and serve it chilled.
Nutrition
Calories: 241kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 465mg | Fiber: 3g | Sugar: 26g | Vitamin A: 329IU | Calcium: 284mg | Iron: 1mg
Instant Homemade Jalebi
Instant Homemade Jalebi can be made anytime as it does not need any fermentation or any pre-preparation. Just make batter and sugar syrup, deep fry jalebi and soak them in sugar syrup. It can be made and enjoyed whenever you feel like eating. The jalebi is crisp, juicy and is flavored with cardamom and saffron. Turmeric and saffron is used to colour the jalebi. Jalebis can be stored for a week in refrigerator. Enjoy the jalebi hot or cold , with kesar milk for your breakfast or serve with rabri and impress your guests this festive season.
Jalebi is a popular Indian sweet and is enjoyed during different festivals. In Gujarat, during Dussherra, jalebi is eaten along with fafda (a savory deep fried and crisp cracker made from chick pea flour) and tea for breakfast in the morning. Jalebi is sweet and hence is a great combination with savory fafda. A big queue of people is seen in front of the sweet shops to buy jalebi and fafda. The sweet jalebis can be paired with any spicy or savory dish such as samosa or kachori and masala tea. Many places in North India, Jalebi is served with rabri (thickened flavored milk) or curd. Now a days, Jalebi and rabri stalls are popular dish in the Indian weddings.
Traditionally, jalebi is made by fermenting the batter made with all purpose flour and curd for 8-10 hours. The Jalebi batter is then put into a muslin cloth and is poured into the hot oil in spiral shapes and is deep fried till golden and crisp. The deep fried jalebi is soaked in the one string consistency sugar syrup. The jalebi is ready to enjoy hot or cold. The batter to make these jalebi need to be made a day ahead and kept for fermentation.
But what if you crave for jalebi and want to make it instantly? So I am sharing with you the recipe of making instant jalebi at home.
My son (Aarav) was born in India and hence he had enjoyed eating jalebi during festivals and weddings. His grandfather (Chetan Shah) would surprise him by bringing jalebi for him on his birthday. Jalebi is Aarav’s favorite and so of his nani (Rekha Ramolia).
When we moved to Sydney, he missed those jalebis. He will miss them on his birthday and festival of Dusshera. On this Dusshera morning, my son was sad and was missing his family in India. So to cheer him up, I thought of making Jalebi for him at home. So made this instant jalebi for him. The jalebi came out so well. They were crisp ,moist and juicy. I have shared them with my friends and they all loved the jalebis.
For Instant jalebi:
Make batter with all purpose flour and curd and add baking powder in it.
Prepare one string consistency sugar syrup.
Fill the batter in the squeeze bottle or piping bag and pour the batter in hot oil in spiral shape. Deep fry the jalebi till golden and crispy.
Soak the jalebi in sugar syrup for a minute and remove and enjoy the jalebi hot or cold.
The art of shaping the jalebi to spiral will come along with practice. Also the batter should not be thin. My batter became thin initially and hence the I could not pipe out perfect spiral of the batter. You can see in the picture below the shape of the jalebi. I added a little flour to the batter and then the jalebis came out in the perfect shape.
So do not worry, if your jalebi does not shape out well. They will come out with practice. Follow the measurements I have suggested the jalebis will come out well.
Following points:
The batter should not be too thin
The oil for deep frying should be on medium heat. It should not be too hot or too cold. The oil should be moderate.
Fry jalebi on medium heat. Always use a flat pan to and fill only 1/4 height of oil in it to fry the jalebis.
The sugar syrup should be of one string consistency.
I have not used any artificial colours and flavors to make jalebi. I have added a pinch of turmeric and saffron strands to the batter to get nice yellow colour. I have also added saffron strands in the sugar syrup to impart more yellow color. Cardamom, saffron and rose water gives a nice flavor to the jalebi. I was very happy with the colour of the jalebi. I was so satisfied to see my son happy and enjoying the jalebi to the fullest.
So friends do make this instant jalebi for your loved ones at home and do share your feed back with me.
Khao dilse, khilao dilse aur banao dilse…..
Instant Homemade Jalebi
Instant Homemade Jalebi can be made anytime as it does not need any fermentation or any pre-preparation. Just make batter and sugar syrup, deep fry jalebi and soak them in sugar syrup. It can be made and enjoyed whenever you feel like eating. The jalebi is crisp, juicy and is flavored with cardamom and saffron. Turmeric and saffron is used to colour the jalebi. Jalebis can be stored for a week in refrigerator. Enjoy the jalebi hot or cold , with kesar milk for your breakfast or serve with rabri and impress your guests this festive season.
Servings: 25 jalebi
Calories: 52kcal
Equipment
- mixing bowl
- whisker or spoon
- sauce bottle with thin nozzle
- flat bottom pan for deep frying
- pot
- spoon
- thong
Ingredients
Jalebi batter
- 1 cup all purpose flour maida
- 3 tbsp curd
- 1/2 cup water
- 1 tsp baking powder
- 1/2 tsp cardamom powder elaichi powder
- 1/8 tsp turmeric powder or 1/4 tsp yellow food color. I have avoided food color
- 1 tsp saffron strands
to make sugar syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp rose water optional
- 1 tsp saffron strands
- 1/2 tsp cardamom powder elaichi powder
- 1/2 tsp lemon juice
frying jalebi
- oil for deep frying jalebi
- 2 pistachio slices for garnishing
- few saffron strands for garnishing
Instructions
Jalebi batter
- In a mixing bowl, add all purpose flour (maida), baking powder, turmeric powder or food colour, cardamom powder. Mix well.
- Add yogurt. (I have used homemade fresh yogurt).
- Mix well. Gradually add little water and start to make batter.
- Add saffron strands (You can also roast saffron strands in a pan on low heat and then powder it in mortar and pestle and use to get nice dark colour).
- Mix all water and make the batter. It is good to use a whisker to make a lump free batter. (you can also add baking powder after making the batter instead of adding it earlier).
- The batter should be nice dropping consistency as shown. (do not make the batter too runny as the jalebis will not hold the shape when the batter is dropped in oil for frying).
- I have used a sauce bottle (it is readily available in stores) or you can use piping bag or zip lock bag to drop and shape the jalebis in oil.
- Fill the batter in the bottle and put the lid.
Sugar syrup / Chasni
- Take sugar and water in a pan and put it to heat on medium heat.
- Let the sugar dissolve and the water come to boil.
- Let the mixture boil on medium heat for 8-10 minutes.
- Add saffron strands and cardamom powder and heat till the syrup gets one string consistency. (When you drop the sugar syrup with spoon, it will drop in a single string, that means the syrup is achieved one string consistency or put the syrup between your fingers and move the finger apart. A string of the syrup will be formed and so the sugar syrup has achieved one string consistency).
- Add lemon juice to avoid crystallisation of the syrup.
- Mix well keep the sugar syrup aside.
Deep frying jalebi, soaking in sugar syrup
- Add only oil in 1/4th height of the pan. Heat oil in a flat pan. (Flat pan is good for deep frying jalebi)
- Invert the sauce bottle and squeeze batter and start making jalebi from center to the end just like making spiral.
- Deep fry the jalebi on medium heat flipping both the sides till golden and crisp. The bubbles will be gone once the jalebi are cooked.
- Drain and remove the jalebi in the dish.
- Soak the prepared jalebi in the sugar syrup for 3o sec on each side. Drain and remove in a dish.
- Similarly make remaining jalebi.
- Garnish the jalebi with sliced pistachio and saffron strands.
- Serve the jalebi hot or cold. They are crisp and juicy. Enjoy the jalebi with milk at your breakfast, or serve it with cold rabri for a impressive dessert. The jalebi can be refrigerated for a week.
Nutrition
Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Eggless Strawberry Custard
Eggless Strawberry Custard is a very delicious dessert made by thickening milk with custard powder along with sugar. The flavor of the custard is enhanced by mixing fresh strawberry puree and is served chilled along with fresh strawberry slices and nuts. It is a delicious treat for strawberry lovers, glutenfree and can be made quickly for your potluck parties. Enjoy the eggless strawberry custard chilled!!
I have also shared earlier Mango custard recipe. It is eggless too.
Eggless Strawberry Custard
Eggless Strawberry Custard is a very delicious dessert made by thickening milk with custard powder along with sugar. The flavor of the custard is enhanced by mixing fresh strawberry puree and is served chilled along with fresh strawberry slices and nuts. It is a delicious treat for strawberry lovers, glutenfree and can be made quickly for your potluck parties. Enjoy the eggless strawberry custard chilled!!
Servings: 5 serving
Calories: 290kcal
Equipment
- heavy bottom pan
- whisk
- spoon
- grinder/blender
- strainer
- serving bowl
Ingredients
- 1 l full cream milk or you can use low fat milk
- 5 tbsp custard powder (I have added a little extra custard powder as my son wanted the custard to be thick)
- 6 tbsp raw sugar or white sugar. You can add more or less sugar as per your taste
- 500 g strawberry fresh and ripe
- 5 strawberry washed and sliced in rounds
- 12 almonds sliced in half for garnishing (optional)
Instructions
- Put milk to boil in a thick bottom pan. (keep aside a cup of milk for combining custard powder ).
- Take the custard powder in a bowl. Add the milk that was kept aside and mix.
- Stir and mix the custard powder well till all the lumps are gone.
- When the milk starts boiling, reduce the heat and pour the prepared custard powder mix. Stir the milk continuously to prevent custard mixture from sticking at the bottom of the pan.
- After 2-4 minutes the milk will start to thicken. Keep on stirring continuously.
- Add sugar to the thickened milk and mix well.
- Let the custard cook on medium heat for 5 more minutes. Keep on stirring continuously to prevent from sticking at the bottom. The custard is ready. Keep it aside to come at room temperature. Meanwhile, keep on stirring the custard in between to prevent a layer which forms on top while the custard is cooling.
- Once the custard is cooled to room temperature blend it with a hand blender so that it becomes smooth and even. Sieve the custard through the strainer to remove any lumps.
- The custard is ready. Let it cool it for 3-4 hours in the fridge. It will thicken on cooling. Remove from fridge and whisk well.
- Grind the strawberry into puree using a mixer grinder.
- Strain the puree to remove the small seeds of strawberries.
- Add the prepared puree and chilled custard in the mixer jar.
- Blend them till smooth. You can also use hand blender to blend puree and chilled custard together. (The custard should be chilled while mixing the strawberry puree).
- The strawberry custard is ready to set and get chilled. You can fill it in an individual serving bowl and chill till serving.
- While serving fill the bowl with the chilled strawberry custard. Put the sliced strawberries and sliced almonds or any nut of your choice. Serve it chilled.
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 129mg | Potassium: 532mg | Fiber: 3g | Sugar: 30g | Vitamin A: 368IU | Vitamin C: 66mg | Calcium: 282mg | Iron: 1mg
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo is a delicious sweet made quickly with roasted gram, dry nuts, coconut, ghee and jaggery. It is flavored with cardamom powder. It is protein rich and good source of energy. It can be stored in an airtight container for 15 days. It is gluten free.
With the upcoming festival these laddoos are very quick and easy to make. They do not require longer cooking period or setting time. Also they are nutritious and full of protein. They are good source of energy and are a healthy afternoon snack for active kids.
Check on my different recipe of laddoos:
Healthy ragi oat churma laddoo
Enjoy the festive season with your loved ones!!
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo is a delicious sweet made quickly with roasted gram, dry nuts, coconut, ghee and jaggery. It is flavored with cardamom powder. It is protein rich and good source of energy. It can be stored in an airtight container for 15 days. It is gluten free.
Servings: 25 laddoo
Calories: 151kcal
Ingredients
- 2 cup roasted gram bhuna chana/ putana / daalia
- 1 cup ghee clarified butter
- 1/2 cup jaggery gud, or more if needed
- 1 tsp cardamom powder
- 1/4 cup almonds
- 1/4 cup cashew nut
- 1/4 cup pistachio
- 1/2 cup desiccated coconut
- 1 tsp saffron kesar
Instructions
- Take roasted gram/ bhuna chana/putana/daalia/daaria.
- Grind the roasted gram into a fine powder in a mixture grinder.
- Chop all the nuts of your choice ( I have used almonds, cashew nuts and pistachio). Grind them into powder.
- Heat 1/4 cup ghee in the pan.
- Once the ghee melted and heated add powdered roasted gram. Stir for a minute.
- The aroma of the roasted gram is released as it is roasted. Add powdered nuts and desiccated coconut.
- Mix well and roast for 4-5 minutes on medium heat. Now remove in a bowl.
- Heat the remaining 3/4 cup of ghee in the same pan.
- Once the ghee is melted add jaggery and few strands of saffron.
- Let the jaggery melt. (Be careful not the overcook the jaggery, it should only melt in the ghee).
- Now add the roasted gram mixture. Switch off the heat. Or remove the vessel from the heat.
- Mix well jaggery and roasted gram mixture. Add cardamom powder to it.
- Mix well. The mixture is ready to roll into laddoo.
- Grease your palms and take little mixture in it. Shape the mixture into a small lemon size ball. Smoothen the ball between your palms. The laddoo is ready. Keep it on a dish to set. Similarly make the remaining laddoo. Let they set for 30 minutes. Serve them or store in an airtight container.
Nutrition
Calories: 151kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 7mg | Potassium: 122mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Chocolate Walnut Burfi
Chocolate Walnut Burfi is a very quick sweet made with milk powder, walnuts and chocolate and can be made and enjoyed for any festival or celebration. It needs very few ingredients and you can make it easily without any preparations.
I have earlier shared the recipe for making Tri color Burfi/ Three layer burfi with milk powder. It is made with milk powder and different nuts. However the process of making is same as with the chocolate walnut burfi. So you can keep the base ingredients ghee, milk, milk powder and sugar same and can experiment making different types of burfi by using different nuts, flavorings, coconut, gulkand, chocolate or cocoa powder.
You can make this burfi to celebrate different festivals such as Rakshabandhan, Janmashthami, Ganpati Festival, Diwali or Holi. Since it has chocolate it is a yummy treat to be made for any celebration and perfect for chocolate lovers!!
Chocolate Walnut Burfi
Chocolate Walnut Burfi is a very quick sweet made with milk powder, walnuts and chocolate and can be made and enjoyed for any festival or celebration.
Servings: 20 pieces
Calories: 119kcal
Equipment
- non stick pan
- greasedtin
- spatula
- bowl
Ingredients
- 1 tbsp ghee clarified butter
- 1/4 cup milk
- 1 cup milk powder
- 1/2 cup walnut crushed
- 1/4 cup sugar I have used raw sugar
- 1 tsp vanilla essence
- 100 g dark chocolate or milk chocolate or combination of both
Instructions
- Heat ghee in a non stick pan on low heat.
- Add milk to it and mix well.
- Add milk powder to the milk and mix well on low heat.
- Mix well on low heat.
- Now add sugar.
- Sugar will melt and mixture will become liquidy.
- Now add crushed walnuts. Mix well.
- Now put heat to medium and stir the mixture continuously.
- After 5-6 minutes, the mixture will come together and start leaving the edges of pan. Add vanilla essence to it and mix well. The mixture will come together like a dough.
- Now take and greased pan ( I have used 8" by 8" square tin). Transfer the mixture to the greased pan and press it evenly with spatula.
- Keep it aside.
- Now take dark chocolate. (you can use milk chocolate too).
- Melt the chocolate in microwave for stirring in between. (If melting chocolate in microwave, always put first for 30 sec and then check, if not melted place further for 30 sec and check. Do not melt by keeping the chocolate for long time as it tends to burn).
- Now pour the melted chocolate on the top of the mixture in the pan. Move the pan gently to all the sides. The chocolate will spread easily on all the sides.
- Cover the pan and keep it to set for about and hour. Then cut into desired shapes.
- The chocolate walnut burfi is ready to serve. The burfi can be refrigerated for a week in an airtight container.
Notes
It is always best to use a non stick pan for preparing such type of sweet. It is easy to handle. The amount of walnuts can be increased as per taste. I have used cooking dark chocolate. However you can use the cooking milk chocolate too. It will be more easy to cut the burfi into smooth pieces if it is kept to set for more time. If you are in hurry refrigerate the burfi to set for 20 minutes and then cut into pieces.
Nutrition
Calories: 119kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 50mg | Potassium: 191mg | Fiber: 1g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg
Mohanthal
Mohanthal/Chickpeaflour Fudge is a traditional and popular sweet made to celebrate any festival or occasion and is from Gujarat and Rajasthan (Western part of India). It is made by roasting chickpea flour and ghee together and than adding sugar syrup to it. It has melt in mouth and has coarse texture. It is very rich in flavor and addition of cardamom , saffron and rose water further enhances its aroma and taste. The dish is garnished with slivered almonds and pistachio to make it rich.
I have used the regular fine chickpea flour (besan) to make mohanthal. You can also use coarse chick pea flour if available. The process of giving dhabo is important to make a nice and coarse mohanthal. Melted ghee and milk is added to the chickpea flour and mixed well. The mixture is then pressed and kept aside for 30 minutes. The mixture is sieved from a big hole sieve. You get nice grainy and coarse texture of the flour. This process is known as “dhabo devo”.
Always roast the chickpea flour on a low heat till it is aromatic and golden brown in colour.
The most crucial step is to make a perfect melt in mouth mohanthal is making a perfect consistency sugar syrup. Make 1.5 string consistency of sugar syrup.
- If the sugar syrup is cooked less of about one string consistency, then after you mix the roasted chickpea flour mixture in it, cook the entire mixture again on medium heat till sugar syrup is nicely absorbed and mixture becomes smooth and starts leaving the edges of the pan.
- If the sugar syrup is cooked more, around 2 or multiple string then add around 2 tbsp water in it and immediately remove the syrup from heat to stop from further cooking. Now add the cooled raosted chickpea flour mixture to it. Mix well till all the mixture is nicely absorbed.
- Even if you make a 1.5 string consistency sugar syrup and after mixing it with the roasted chikpea flour mixture, the mixture seems to dry out and crumbly, then add around 2-3 tbsp of milk to it to make the mixture smooth.
The mohanthal needs around 3-4 hours to set or most preferably overnight. So do not hurry in cutting the mohanthal.
Mohanthal has good amount of ghee and is made with chickpea flour and is a good sweet to be had in winters. Also a perfect sweet to celebrate Janmashthami, Diwali, Holi, or any occassion. It is a popular sweet in Gujarati weddings too.
So friends do try making this delicious recipe for your loved ones and do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Mohanthal/Chickpeaflour Fudge
Mohanthal/Chickpeaflour Fudge is a traditional and popular sweet made to celebrate any festival or occasion and is from Gujarat and Rajasthan (Western part of India). It is made by roasting chickpea flour and ghee together and than adding sugar syrup to it. It has melt in mouth and has coarse texture. It is very rich in flavor and addition of cardamom , saffron and rose water further enhances its aroma and taste. The dish is garnished with slivered almonds and pistachio to make it rich.
Servings: 20 pieces
Calories: 191kcal
Equipment
- heavy bottom pan
- spatula
- sieve
- bowl
- measuring cup
- measuring spoon
- pot
- spoon
- Baking tray
Ingredients
- 2 cup chickpea flour besan
- 3 tbsp ghee melted, clarified butter
- 3 tbsp milk
- 1 cup ghee melted, clarified butter
- 1 cup sugar
- 3/4 cup water
- 1 tsp cardamom powder elaichi powder
- 1 tsp saffron strands kesar
- 1 tbsp rose water gulabjal, optional
- 8 almond slivered
- 8 pistachio slivered
- 1/2 tsp ghee for greasing tray
Instructions
Dhabo Devo (Add milk, ghee, to flour, press and sieve)
- Take chickpea flour (besan) in a bowl. Add melted ghee in it.
- Add milk in it and mix.
- Mix well with the help of your fingertips till everything is mixed well.
- Gently press the mixture and cover with lid and keep it aside for 30 minutes. (This process is known as "dhabo devo'". It helps to make flour crumbly and coarse).
- After 30 minutes take a big hole sieve as shown.
- Put the pressed mixture into the sieve and break down the big lumps with your hands and sieve the mixture by pressing in between. (For making it easier you can also grind the mixture into a mixture grinder).
- The sieved mixture will look grainy and coarse as shown.
Roasting chickpea flour
- Heat ghee in a heavy bottom kadhai or pan on high heat.
- Lower the heat and add the sieved chickpea flour mixture.
- Mix the mixture well till entire ghee is absorbed keeping on low heat.
- Now stir continuously and cook the mixture on medium heat. After five minutes, the mixture will start to get aromatic.
- After couple of minutes the mixture will become light and frothy.
- It will start to become dark and aromatic.
- Switch off the heat and keep it aside to cool.
Sugar Syrup
- In the meanwhile put sugar and water in a pot to heat.
- Mix well and cook on high heat for couple of minutes.
- Lower the flame and add cardamom powder, saffron and rose water. Mix well.
- Cook on medium heat for 7-8 minutes stirring in between.
- The syrup will get 1.5 string consistency.
- To check the consistency of sugar syrup, remove in a plate and it will become thick and not move.
- Or put the syrup in between your finger tips and check it by pressing the fingers, you will see a thick string formed . (if your sugar syrup cooks more than this then remove from the heat and add 2 tbsp of water to it.). Once the sugar syrup has reached 1.5 string consistency immediately remove from the heat to avoid from further cooking. Keep it aside.
Mix roasted flour and sugar syrup
- Now add the prepared sugar syrup to the cooled chickpea flour mixture.
- Mix well till all the sugar syrup is nicely absorbed and mixture is cooled.
- The ghee will come up. (If the mixture becomes crumbly or thick add around 2-3 tbsp of milk and it will become smooth to pour in a tray).
- Pour the mixture in a greased tray. Press it well. Some of the ghee will float on top.
- I have removed some ghee from the top.
- Garnish the mohanthal with slivered almonds and pistachio. Press them well.
- Let the mohanthal set for 3-4 hours. The ghee will be absorbed nicely. Once the mohanthal is set cut it into equal pieces and remove and serve.
- Remove the mohanthal in a serving plate and serve. Or it can be stored for 15 days in an airtight container.
Nutrition
Calories: 191kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 10mg | Potassium: 111mg | Fiber: 1g | Sugar: 11g | Vitamin A: 9IU | Calcium: 9mg | Iron: 1mg
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a twist in the regular sheera made by using carrots, milk powder and left over sugar syrup (Chasni). It is a delicious, innovative dessert and easy and quick to make. They are good option to be packed for potluck party or picnic and a healthy afterschool snack for kids.
After we make gulab jamuns or rasgulla, we often end up with left over sugar syrup or chasni. This sugar syrup can stay refrigerated for 15 days. Different dishes can be made with the left over syrup such as shakkar para, sweet puri, sweet bhakri, or sweet puda. I decided to make sheera balls from it. After the sweets from the festivals are over and after a gap of few days if you want to eat something sweet then this carrot sooji sheera balls are a very good option to make and treat your sweet buds.
My mother (Rekha Ramolia) makes carrot sooji sheera for us often. I really like the colour, texture and taste of this sheera. She makes it frequently during winters when nice red carrots are available in India. It can be made with the orange carrots too. So I thought of using the recipe and give it a twist. The main ingredients to make sheera is semolina, milk, sugar and ghee.
Since I had sugar syrup and I wanted to use it, I have used milk powder in place of milk. The sugar syrup and milk powder has sugar so add sugar only if necessary. I have added little sugar. Carrot gives nice bright color to the sheera. You can serve the sheera once it is cooked with some chopped nuts and raisins.
Try using a non stick pan to make the process of cooking easy.
To give it a twist, I shaped the sheera into small balls and served them in a small mini cupcake liners. They looked very attractive and very easy to pick up with hands and eat. My son (Aarav) was happy to enjoy them for his afterschool snack and ate 5-6 balls.
They are thus a very good option to carry them to a potluck get together or picnic.
So friends do make this easy and quick dessert with the left over sugar syrup for your family and friends and do share your feedback with me.
Till then Khao dilse, khilao dile aur banao dilse…
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni) is a twist in the regular sheera made by using carrots, milk powder and left over sugar syrup (Chasni). It is a delicious, innovative dessert and easy and quick to make. They are good option to be packed for potluck party or picnic and a healthy afterschool snack for kids.
Servings: 25 balls
Calories: 130kcal
Ingredients
- 2 tbsp ghee clarified butter
- 3/4 cup semolina sooji, Use coarse semolina
- 2 cup sugar syrup
- 1 cup milk powder
- 2 cup carrot grated, approx 2 carrots
- 1 tsp cardamom powder
Instructions
- Put the left over sugar syrup (Chasni) to boil. (I have left over sugar syrup from rasgulla. It has saffron and cardamom pods in it).
- Meanwhile while the sugar syrup is put to boil, heat ghee in a thick bottom pan or a non stick pan.
- Once the ghee is heated and melted, add semolina and keep heat on low.
- Roast the semolina on low heat for 2-3 minutes. Then add grated carrots. Saute the mixture on medium heat.
- Saute the mixture on medium heat till the carrots soften. It will take around 7-8 minutes.
- Add milk powder and mix well.
- The sugar syrup has started boiling. Switch off the heat.
- Add the hot sugar syrup to the semolina carrot mixture in batches.
- Add all the sugar syrup and mix well. The semolina will start absorbing the sugar syrup. Keep the heat on low and cover the pan with lid and cook for 2-3 minutes.
- Now remove the lid, the sugar syrup is absorbed nicely. Now add cardamom powder and sugar if needed. Mix well.
- Cover and cook for 2 more minutes on low heat. The syrup is absorbed well. The carrot sheera is ready. (At this stage, you can add dry nuts , raisins and serve the sheera warm).
- Or now for the twist, let the sheera come at a stage where it is easy to handle with hands. Grease your hands with ghee and take small portion of sheera and roll between your palms to make a smooth round ball. Similarly make remaining sheera balls.
- Put the sheera balls in small cup cake liners and serve them. They can be refrigerated for a week. They are easy to carry them for a potluck or picnic and a healthy afterschool snack for kids.
Nutrition
Calories: 130kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 127mg | Sugar: 22g | Vitamin A: 1760IU | Vitamin C: 1.1mg | Calcium: 54mg | Iron: 1.3mg
