Recipes - Page 25 of 67 - Cook with Sharmila

Sakkarai Pongal ( Chakkara Pongal )

January 12, 2021 By Sharmila Kingsly Leave a Comment

Sakkarai Pongal is a delicious south Indian festival dish prepared with Raw Rice, Jaggery, and Moong Dal Flavoured with ghee and cardamom.

Sharing today the star of the Pongal festival. Yes, it is Sakkari Pongal. Though we do many variations in the Pongal on the Pongal day sakkarai Pongal is been prepared irrespective of the regions in India. We celebrate Pongal with different names in different states in India.. It is Sankranti in Karnataka and AP and as Lohri is other northern states. So ultimately is it one of the important festivals in India.

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What is Pongal

Pongal is the harvest festival in India. We celebrate Pongal with different names in different regions of India. The most important dish of the festival is Pongal. We prepare both the sweet and savory versions.

We serve the sweet version of Pongal as a dessert and the savory version of Pongal as a breakfast.

How to Prepare Sweet Pongal

Measured Moong dal and Raw Rice are cooked until mushy in a cooker or open pot. It is then sweetened with Jaggery syrup. Also flavored with cardamom and edible camphor. Finally, we add ghee roasted nuts.

Prep work for Pongal

Keep all the ingredients ready before you cook.
You can dry roast the moong dal before you cook.
You can also prepare the Jaggery syrup the previous day. If this is done, Making Pongal will be a breeze.

Variations in Chakkara Pongal

Traditionally we use Jaggery to sweeten the Pongal, We can replace Jaggery with Palm Jaggery.

We can use Milk to cook for a richer version.

Similar Recipes:

Dalia Sakkarai Pongal

Green Gram Sweet Pongal

Serving Suggestions:

Chakkara Pongal is traditionally prepared to serve God as Neivaidhiyam. Always serve hot for the best taste.

How to Prepare Sakkarai Pongal, Pictorial:

1. In a pan dry roast the moong dal until a nice aroma comes. Wash the rice well and in a pressure cooker add in the moong dal and raw rice along with 3 cups water and pressure cook for about 5 whistles.

Step 1 - Roast the Moong Dal and then add the raw rice and dal in cooker

2. Wait till the pressure gets released all by itself and then with a ladle mash the cooked rice and moong dal together and set aside.

step 2 - Cook the Rice and Dal in cooker

3. In another vessel add in the grated jaggery and fill it will water such the jaggery immerse and then wait till all the jaggery melts and then filter the jaggery as it may contain impurities and then add it to the mashed rice and moong dal in the pressure cooker.

Step 3 - Prepare the Palm Jaggery for the Pongal

4. Mix well and in another pan add in ghee and fry the cashew nuts and raisins add it to the Pongal .Heat the Pongal for another 5 mins in a low flame and mix everything together.

5. Add in the edible camphor and Cardamom powder and mix well.

6.If the Pongal gets dry ,add few tbsp. of milk and finally drizzle some ghee over the Pongal and switch off the flame. Serve hot.

Step 4 - Sakkara Pongal is now ready to serve.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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5 from 2 votes

Sakkarai pongal ( Chakkara pongal )

Sweet Pongal is a delicious south Indian festival dish prepared with Raw Rice, Jaggery, and Moong Dal Flavoured with ghee and cardamom.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: Indian

Servings:

Calories: 262kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a pan dry roast the moong dal until a nice aroma comes. Wash the rice well and in a pressure cooker add in the moong dal and raw rice along with 3cups water and pressure cook for about 5 whistles.
Wait till the pressure gets released all by itself and then with a ladle mash the cooked rice and moong dal together and set aside.
In another vessel add in the grated jaggery and fill it will water such the jaggery immerse and then wait till all the jaggery melts and then filter the jaggery as it may contain impurities and then add it to the mashed rice and moong dal in the pressure cooker.
Mix well and in another pan add in ghee and fry the cashew nuts and raisins add it to the Pongal. Heat the Pongal for another 5 mins on a low flame and mix everything together.
Add in the edible camphor and Cardamom powder and mix well.
If the Pongal gets dry ,try to add few tbsp. of milk and finally drizzle some ghee over the Pongal and switch off the flame. Serve hot.

Notes

Tastes best when served hot.
The Pongal tends to get thick once it cools down so switch off the flame accordingly if needed add milk so that it doesn’t get very dry.
The same Pongal can be prepared in an open pot too instead of the pressure cooker. In that case, more water is required about 3 cups approximately.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017. I have now updated with a new Recipe card, Instructions, and Pictures.

Arachuvitta Sambar| Freshly ground Masala Sambar

January 8, 2021 By Sharmila Kingsly Leave a Comment

Arachuvitta Sambar is a flavorful Sambar made with freshly ground spices. The specialty for the sambar is that we don’t use the Sambar Powder.

Sambar is one of the most welcomed food in any south Indian households. There will never be a week without Sambar. Say for breakfast, lunch, or dinner at least once we prepare. It is that common here.

This post is now updated with New Pics. While I first posted the recipe, I used carrots and potatoes and now I am using Drumstick. You can use any veggies for Sambar as you like. Usually, we use Drumstick, Brinjal, Potato, bhindi, or Shallots.

Onam is celebrated by Keralites all over the world. Born and bought up in Nagercoil we inherit Kerala Cuisine a lot in our cooking. Coconut Oil and Coconut being the main ingredients in Kerala food and they bring a divine smell and taste to the food.

Arachuvitta Sambar is one main dish in the Onam Sadhya. So many variations are there for in Sambar. I have shared my version. Now let’s see how to cook Arachuvitta Sambar

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Arachuvitta Sambar

Arachuvitta Sambar is a flavorful Sambar made with freshly ground spices the specialty for the sambar is that we don’t use the Sambar Powder and it tastes similar to Hotel Sambar. I thoroughly enjoyed the Sambar and I liked it so much.

In Tamil "aracha" means to grind. Hence arachuvitta sambar means sambar with ground spices. It is a common dish in the Onam Sadhya. Also, it is usually made during festivals like Pongal, Visu, Ugadi, and Tamil New year.

Every region has its version of arachuvitta sambar recipe. Mine is a mix of Kerala and Tamil Nadu Arachivitta Sambar.

Ingredients

Spices To Roast & Grind:

We roast Urad Dal, Channa Dal, Coriander Seeds, Fenugreek Seeds, Red Chilli, and freshly grated coconut. The spices and roasted and ground with little water to a fine paste.

Toor Dal

As always Toor dal or split pigeon peas is an essential ingredient. It gives the taste and volume to the dish.

Tamarind

I always like my Sambar little tangy and hence I go ahead and add tamarind little generous. If you do not like tangy Sambar. You can skip tamarind and add an extra tomato. The taste perfectly balances.

Hing

Two things that are not to be missed in a Sambar are Hing and Coriander leaves. I can't imagine a sambar without Hing. It is very important as it enhances the taste. Also, we are adding toor dal in sambar so adding hing is essential to balance the gastric issues.

Vegetables:

I usually add Drumsticks, Shallots , Brinjal, Carrots, or Potatoes to my Sambar if using many veggies. You can use any of these vegetable as per the availability.

Coriander Leaves

The Coriander leaves are mandatory for a sambar. They give the flavor and hence it is not to be missed.

FAQ's

Do we need to add Sambar powder for Arachuvitta Sambar

Not necessarily, Since we grind the spices fresh and add them to the sambar, No need to add extra Sambar powder. The Sambar is extremely flavorful without sambar powder.

Can I use Store Bought Sambar Podi / Powder ?

If suppose you are living in a remote location, where you are not able to source the spices for the freshly ground sambar powder. You can add 1 or 2 tsp of Sambar powder to balance the taste. However the best taste of the dish lies in the freshly ground masala.

Which lentil , do I use for Sambar ?

Traditionally we add only Toor dal or Split Pigeon Peas or Yellow lentils for Sambar. If using for Tiffen we can use Moong Dal (split Yellow Lentils). If you are not able to source Toor Dal, You can also add MasoorDal (Red Lentil). A mix of Toor Dal and Moong Dal also works well.

Pro Tips's

Use Shallots instead of Onions for a nice flavor.
No Need to add Sambar powder for this recipe.
Use any vegetables as per your preference or availability for this Sambar.
I am using ~~Carrot and Potato~~ Drumsticks for the Sambar.
Tastes good with Steamed Rice and Aviyal(Kerala Dish made with assorted vegetables cooked in a coconut masala).

Similar Sambar Recipes:

Plain Sambar

How to Prepare Arachuvitta Sambar , Pictorial:

Roast & Grind spices

1. In a Pan/Kadai add in oil. Once it heats up add in the ingredients mentioned in the “To grind and roast” section one by one except coconut and fry till golden brown.

Step 1 - Dry Roast the spices and prepare the sambar Masala

2. Next add in coconut and fry along with the other ingredients. Switch off the flame once we get a nice aroma from the roasted ingredients allow it to cool down and then blend it by adding little water and set aside.

Step 2 - Masala for Arachuvitta Sambar is ready

Pressure Cook Dal

3. In a pressure cooker add in Toor Dal, Garlic, Onions and Tomato and cook for about 6 whistles or till the Dal is well cooked. Allow the pressure get release all by itself and then open the cooker .Mash the Dal well and set aside.

Step 3 - Cook the Lentils along with onion and tomato

Arachuvitta Sambar

4. In a pan add in oil once it heats up add in Hing, Mustard Seeds, Cumin Seeds, Fenugreek seeds, Dry Red Chilli and Curry leaves. Fry for a minute and then add in the chopped veggies. We will cook until the vegetables are cooked fully. Finally, switch off the flame.

5. In a pressure cooker with Dal add in the ground Masala and mix well, next add in the extracted tamarind water and Vegetables and mix well.

Pro Tip: You can also add a small piece of Jaggery to the Sambar. It enhances the taste and makes Sambar extremely flavorful.

6. Next add salt and turmeric and mix well. Add water if required. Check for salt and spice, and pressure cook for another one whistle. Once the pressure gets released by itself Open the cooker. Finally, garnish with coriander leaves and serve.

Serve hot with Rice.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. I have now updated with a new Recipe card, Instructions, and Pictures.

Perfect Chocolate Sponge Cake

January 5, 2021 By Sharmila Kingsly Leave a Comment

Chocolate Sponge cake is an airy spongy textured chocolate cake. It is very common in food joints. It is a popular base cake.

My first post of the year. Wishing everyone a very happy New Year 2021. So many life lessons are been learned in the last year.We stayed home, we started accepting life the way it comes. Our perspective changes. Mask and Sanitizer become the new normal. Hope this new year Changes a little bit of everything.

I always start the first post of the year with something sweet and special. A special chocolate cake to start the year. Every year during Christmas we buy a cake. Due to some extra home time, this year I decided to bake. Even for my daughter's birthday, I made her a Rasgulla cake. I tried a few things out of my comfort zone and I am loving it. Hope I keep it coming this year too.

I decorated the cake with a simple chocolate glaze and some sprinkles. It looked very decent and we loved it.

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Ingredients

I can definitely give you all some healthy alternatives for the ingredients used. Yet I used the standard ingredients for the Sponge cake. Sponge cake for me is a classic hence I prefer the ingredients as it is.

All Purpose Flour

As always we use white flour for the cake. We can definitely use half APF and half Wheat Flour. Or we can use wheat flour fully. Since we have Eggs in the ingredients list the sponginess will be retained.

Eggs

Eggs are the base for the spongy and fluffy cake and hence I prefer using them. If you are looking for an eggless chocolate cake, I have another version in the blog. You can check it out!!

Cocoa Powder

Use any good quality unsweetened Cocoa powder for the cake. Since it's a Chocolate cake, cocoa powder is the most essential ingredient.

Oil

Use any cooking oil as you prefer. We are not using butter and hence oil will serve as the binding agent. I am using coconut oil in this recipe.

Vanilla Extract

Use pure Vanilla extract.

Sugar

I am using Refined White Sugar. But we can replace it with Brown Sugar or even Cane Sugar. It will have no compromise in the taste and texture.

Prep Work

First and Foremost all the ingredients should be at room temperature.
Get a baking pan ready.
Grease a baking pan with butter and dust in some flour. To this place a parchment paper.
Preheat the oven.

Serving Suggestions

Chocolate cake makes a great after school snack or even as a dessert.
We can use Chocolate Sponge cake as a base cake for black forest cake or any other cakes with frosting.
It is perfect for parties or any functions.

Decorating the Chocolate Cake

Decoration in any cake is optional and feel free to be creative and decorate to your heart's content.
I baked the Chocolate cake as our Christmas cake. So I went ahead with the Christmas theme. I made a simple Chocolate Glaze and then decorated it with grated chocolate and Sugar balls.
You can also use buttercream or even Chocolate ganache and decorate it as you wish.

Similar Recipes

Eggless & Butterless Chocolate Cake

FAQ's

Why is my chocolate sponge cake dry?

If the dry ingredients or the flour added is more the cake might turn dry.

How do you make cake soft and spongy?

Use all the room temperature ingredients. Make sure you sieve the dry ingredients. Don't over mix the cake batter. Always fold it gently towards the end.

What is the difference between plain cake and sponge cake?

We bake the sponge cake by leavening it with egg whites, oil. It has the aeration created by beating the batter to a good ribbon consistency. It looks like a sponge in texture.

Can I reduce the no .of Eggs added in the cake.

Cakes with more eggs will be moist and less dry. To get the good spongy texture you will need to add the eggs as indicated in the recipe. If you are okay to compromise on the texture you can reduce one egg.

Does oil make a cake more moist?

Cakes made with oil in general have a good crumb than cakes with butter. They tend to stay moist for a longer time also.

Why do we add an extra Egg Yolk in Sponge Cake.

Egg yolk adds the moisture and density you find in the bakery cake. Hence we add an extra egg yolk to the cake.

Does adding an extra egg make cake more moist?

Always it's best the add the no .of eggs the recipe calls for. Adding more eggs might have an impact on the texture. But adding egg yolks definitely helps. However, not more than one mentioned in the recipe.

How to make Chocolate Sponge Cake

1) Sieve in all the dry ingredients together at first. Add in ½ cup of All-purpose flour.

2) Next add in 2.5 tbsp of Cocoa Powder

3) Next add in ½ tsp of Baking powder and ⅛ tsp of Salt.

4) Sieve all the dry ingredients together and set them aside.

5) In another mixing bowl add in 2 large Room temperature eggs and the Egg Yolk from 1 Egg.

6) To this add in ¾ cup of Powdered Sugar. Using a hand blender beat everything together until pale. The color of the eggs will slowly change from yellow to pale yellow. It will take about 1 or 2 mins.

7) To this add in ¼ cup of Cooking oil. Use any oil. I added Coconut Oil.

8) Now using a hand blender beat everything once again until a thick ribbon consistency. It will take 3 to 4 mins.

9) The batter will become slightly thick and flowing after beating till the ribbon consistency.

10) Next let's add in the dry ingredients. Slowly add in batches .

11) Fold the dry ingredients along with the wet ingredients using a whisk or Spatula.

12 ) Line a 7 inch round cake pan with parchment paper and transfer the cake batter to it. Tap the cake pan twice or thrice to remove the air bubbles.

13)Preheat the oven at 180 Deg C for 10 mins and bake the cake at 180 Deg C for 20 to 25 mins. Or till a toothpick when inserted comes out clean.

14) Allow the cake to cool completely and then run a knife through the edges of the pan. Invert and the cake comes easily out of the cake pan.

How to Prepare the Chocolate Glaze

1) In a saucepan add 1 cup of water. To this add in 2 tbsp of Cocoa powder and ½ cup of Sugar.

2) Next using a Whisk mix everything such that there are no lumps and the sugar dissolves.

3) Switch on the flame and keep cooking until the mixture thickens. It should get a sauce consistency.

4) After 5 mins add in 1 tbsp of Vanilla extract and 2 tbsp of Chocolate chips and 1 tsp of Butter. whisk once again. Make sure these chocolate chips dissolve.

5) Switch off once the chocolate sauce thickens.

Pro Tip: Always filter the chocolate glaze before pouring it on the cake. It gives a smoother glaze.

How to Decorate the Chocolate cak

1) Keep the chocolate Cake on a wire rack with a tray below. Now pour the chocolate glaze over the cake. It will beautifully coat the cake. The excess glaze will flow on the tray kept below the wire rack

2) I grated some compound dark chocolate and sprinkled it on the top and sides of the cake. Since it has chocolate glaze. It easily sticks on the cake.

3) Sprinkle in some Silver and golden sugar balls. Finally, I kept a Christmas decor and few cherries. Let the cake cool completely and then keep it in the refrigerator till use.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Oats Jaggery Cookies

December 30, 2020 By Sharmila Kingsly 10 Comments

Oats Jaggery Cookies is a perfect breakfast cookie with some Milk. It is so flavorful with the goodness of Cardamom and Cinnamon.

Apart from the regular breakfast, For a lazy day, I like to start the day with some simple Granola, Cookies, or Milk. Earlier I have shared a Breakfast cookie and today I am sharing another one interesting cookie.

The best thing about these cookies is they are refined White sugar-free and No Maida. It has Rolled Oats and Wheat flour. It is packed with fiber and helps us stand hunger for a longer time.

I adapted this recipe from Manalis's blog and I am in love with this recipe. These are one of the best batches of cookies to enjoy. The addition of cardamom and cinnamon is to die for.

Finally we have come to the late day of the bakethon and as always I always look forward for this bakethon every year and I enjoyed this year as well. I even came out of my comfort zone . Amidst the pandemic and we still live and I am indefinitely grateful for everything I have. Ending this year on a positive note and looking forward for the New Year.

Wishing everyone a very happy New Year. Will be coming up with the best recipes next year as well.

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Oats Jaggery Cookies

Oats Jaggery Cookies are Wholesome breakfast cookies. We are using Wheat Flour with Rolled Oats and Pure Jaggery Powder. It goes very well with Milk.

Ingredients for Oats Jaggery Cookies

Rolled Oats

Rolled Oats gives a very nice texture to the cookies. So use only Rolled oats. Avoid Instant or Steel Cut Oats. Rolled oats are easily available online these days. I am adding the link in the Recipe Card to buy rolled oats online.

Wheat Flour

Whole Wheat flour works well for these cookies with no need for APF. If you are looking for a gluten-free option, You can use Almond Flour.

Jaggery Powder

Use good quality Organic Jaggery powder for the cookies. As it might not have any impurities. If you want a smooth finish in the cookies you can sieve the Jaggery powder and use, so that it will be lump-free. Cookie texture will be even good.

Butter

Use Soft Room Temperature unsalted butter.

Nuts & Spices

Cardamom and Cinnamon give an awesome aroma, so I recommend not skipping both. Apart from them use any nuts of your choice. You can also add Pecans, Walnuts

Other Oats Recipes:

How to Prepare Oats Jaggery Cookies, Pictorial

1) In a mixing bowl add ½ cup of soft butter. To this add ¾ cup of Jaggery Powder. Combine together until the butter and jaggery powder and creamed together

2) To this add in 1 cup of Rolled Oats. Next, add in 1 cup of Wheat flour.

3) Along with them add ¾ tsp of Baking powder and ¼ tsp of Salt. If using salted butter you can skip adding Salt now.

4) Using a spatula combine everything once. In a blender add in 4 cardamom pods, 1-inch cinnamon stick, ¼ cup mixed nuts, and blend to a coarse powder.

5) Add 2 tbsp of milk and bring the cookie dough together. Finally, add in the coarsely powdered nuts and mix well. The cookie dough is now ready.

6) Divide the dough and make equally sized cookies. Line a baking tray with Parchment paper and place the cookies. Preheat the oven at 180 Deg C and bake the cookies for 15 to 20 mins Or till the cookies are slightly crisp and brown.

7) Allow the cookies to cool down completely and then store.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Cheese Crackers | Eggless Whole Wheat Cheese Crackers

December 23, 2020 By Sharmila Kingsly 4 Comments

Cheese Crackers are prepared with Cheese as the main ingredient. It is so flaky and a perfect snack. It usually served plain or with a dip.

Snacks are always a popular business. We always need a crunch with our tea. I find these crackers a perfect much on. They are crispy flaky and homemade. Too good right. Off late, the Cheese crackers are very popular and I tried to replicate it in-home and it came perfect.

From here on no looking back. The best thing is it is eggless, Made of Wheat flour, and it's a keeper for me.

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Cheddar Cheese

Cheddar Cheese is a natural cattle cheese from the United Kingdom . It is very poplar next to the mozzarella cheese. It has a off white complexion. You can read more about cheddar cheese in wiki.

Ingredients for Cheese Crackers:

Cheddar Cheese

Cheddar Cheese is the main ingredient of the cheese crackers. It gives a beautiful flaky texture to the crackers.

Wheat Flour

I am using wheat flour for the cheese crackers. We can also use APF. The golden color of the crackers is because of the Wheat flour. If you prefer a more white cracker replace wheat flour with APF. But I recommend Whole-wheat flour for the crackers.

Smoked Paprika powder

I am using the smoked paprika powder for the flavor. If you are not able to source you can replace it with chili powder or even we can add Cajun spice.

Milk

We use milk as the binding agent here. It combines all the ingredients. Always use milk in moderate, not more than the mentioned quantity.

Variations in Cheddar Cheese Crackers:

I have tried a basic version. We can fancify it with the ingredients of our choice.

We can add red chili flakes or even add Italian seasoning.
I am using Smoked Paprika powder. Instead of that, we can also use cajun session or chipotle seasoning.
Indian spices can be added for Masala Cheese Crackers.

Storage suggestions

The crackers keep good at room temperature for 10 days. You can also freeze the dough for a month and bake the crackers.

How to Prepare Cheese Crackers, Pictorial

1 ) In a mixing bowl add 1 cup of grated Cheddar cheese and ⅛ cup of butter.

2) Using a hand blender beat it once.

3) Next add in ½ cup of Wheat Flour, ¼ tsp of Salt, and ½ tsp of smoked paprika powder. If using salted butter, you can skip adding salt at this stage.

4) Add in 1 to 1.5 tbsp of milk.

5) Beat everything once using a hand blender.

6) It will resemble a coarse grainy texture. Now using hands knead everything and shape it into a dough. Add more milk if required. But not more than 1.5 tbsp.

7) Cover the dough using a cling film and refrigerate it for 30 mins.

8) After 30 mins, remove it from the fridge and roll it on the surface using a rolling pin. Dust the surface with flour if necessary.

9) Using a cookie-cutter shape the cracker. Remove the excess flour and roll once again and cut the crackers. Repeat the same process with all the dough.

10) Arrange the cookies in a baking tray. Using a fork Prick the crackers.

11 ) Preheat the oven at 180 Deg c and bake for 12 to 15 mins at 180 Deg C.

12) allow the crackers to cool completely and then store.

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5 from 4 votes

Cheese Crackers | Eggless Wheat Cheese Crackers

Cheese Crackers are prepared with Cheese as the main ingredient. It is so flaky and a perfect snack. It usually served plain or with a dip.

Prep Time15

Bake Time15

Total Time30

Course: Snack

Cuisine: International

Servings: crackers

Calories: 73kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a mixing bowl add 1 cup of grated Cheddar cheese and ⅛ cup of butter.
Using a hand blender beat it once.
Next add in ½ cup of Wheat Flour, ¼ tsp of Salt, and ½ tsp of smoked paprika powder. If using salted butter, you can skip adding salt at this stage.
Add in 1 to 1.5 tbsp of milk and then beat everything once using a hand blender.
It will resemble a coarse grainy texture. Now using hands knead everything and shape it into a dough. Add more milk if required. But not more than 1.5 tbsp.
Cover the dough using a cling film and refrigerate it for 30 mins.
After 30 mins, remove it from the fridge and roll it on the surface using a rolling pin. Dust the surface with flour if necessary.
Using a cookie-cutter shape the cracker. Remove the excess flour and roll once again and cut the crakers. Repeat the same process with all the dough.
Arrange the cookies in a baking tray. Using a fork Prick the crackers.
Preheat the oven at 180 Deg c and bake for 12 to 15 mins at 180 Deg C.
Allow the crackers to cool completely and then store.

Video

Notes

It is flaky and crispy.

Keep good at room temperature for 10 days.

Makes a good snack along with tea or coffee.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Mocha Chocolate Biscotti

December 21, 2020 By Sharmila Kingsly 4 Comments

Mocha Chocolate Biscotti is a twice-baked dry and crisp Italian cookie. Dip in any hot drink and consume for the best taste.

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What is Biscotti

Biscotti is an Italian cookie. It is slightly different from the traditional cookie. We bake it twice and hence it is crisp and crunchy. We consume it by dipping it in any drink like Chai or Milk.

Mocha Chocolate Biscotti

Mocha Chocolate Biscotti is a coffee and chocolate Flavoured Biscotti. Perfect for the winter evenings with some hot drink. Dunk a piece of warm biscotti with a hot drink and a book will be an ideal way on a cold winter evening.

For bonus yumminess, chocolate chips and nuts are in. This is definitely a treat!!

Ingredients for Mocha Chocolate Biscotti

Whole Wheat Flour

We can definitely bake the biscotti with All-purpose flour or part and part wheat and APF. But it turned great with Wheat flour itself. I always try to avoid APF in my bakes and this is a perfect one.

Egg

The egg acts as a great binding agent and it provides a wonderful texture to the biscotti. But if you want to skip Egg you can add a Flaxseed meal. Mix 1 tbsp of the ground and powdered Flax seeds with 3 tbsp of water. Let it sit for 15 mins. It will bloom up and thicken. Add this as an egg replacement.

Instant Coffee Powder

Coffee with chocolate gives a wonderful taste. In fact, coffee brings up the chocolate flavor. Use any strong-flavored Instant coffee powder.

Jaggery Powder

I am using Jaggery powder as a sweetener you can definitely use white or brown sugar. I recommend using brown or raw sugar as it gives a beautiful color to the biscotti.

Nuts

Nuts give a nice crunch. I have slightly crushed Almond and pistachios together in mortar and pestle and used it. You can use any nuts of your choice. Or you can also skip it.

Chocolate Chips

It's the star ingredient you any good quality mini chocolate chips. You can use it more if you like.

FAQS on Biscotti

Why is biscotti so hard?

Usually, we bake the biscotti twice. Its texture is dry and hard. If is too hard perhaps they are over-baked. So watch the time while baking the biscotti.

Why do biscotti crack?

Th top of the biscotti might crack and split if the biscotti is soft and under baked. So bake it for a slightly more time and then slice them.

Why are my biscotti soft?

If the biscotti are soft then perhaps they are under baked. So make sure you bake the biscotti until they are firm in the first round. After which we slice and bake them again. If they are soft the biscotti may fall apart while we slice after the first baking.

Should you dunk biscotti?

Since the biscotti is dry. Traditionally it is dipped in a drink and consumed. You can also consume it without a drank Individual choice matters.

Storing Suggestions

Let the biscotti cool completely and then store in an airtight container.
It stays good for a week at room temperature.
You can also freeze the biscotti dough for up to 2 months and use whenever necessary.

Variations

You can spice the biscotti with Nutmeg powder and Ginger powder
You can also add white chocolate chips. It gives a nice look to the biscotti.
Try adding little orange juice and orange zest. It makes an exotic orange chocolate biscotti. The same applies to lemons as well.
You can also flavor it with butterscotch or coconut flakes.

Similar Biscotti Recipes:

Almond Tutti Frutti Biscotti

How to prepare Mocha Chocolate Biscotti

1) In a mixing bowl add ⅓ cup of Jaggery powder and 3 tbsp of soft butter. And then add 1 tsp of Vanilla essence

2) Using a hand blender cream it together until it's well combined.

3) Break open an egg and then using a hand blender beat it again until combined.

4. The mixture might appear curdled at this stage but it is okay.

5) Now add in 1.5 tsp of baking powder ¼ tsp of salt and 1 tsp of cinnamon powder.

6) Also add in 2 tbsp of cocoa powder and 1 tbsp of Instant coffee powder

7) Using a hand blender cream everything once again until well combined. The mixture will appear frothy. Use a spatula and scrape the edges.

8) Now add in 1 cup of Whole Wheat flour. Using a spatula of Whisk combine everything.

9) Then using hands knead everything until it comes together as a dough.

10) Finally add in ⅓ cup of Chocolate chips and ¼ cup of mixed nuts. I am using almonds and pistachios. Coarsely blend them or crush using a mortar and pestle and then use.

11) Mix the dough once again until the chocolate chips and nuts combine. Divide the dough into two equal portions.

Baking the Mocha Chocolate Biscotti

12) Line a baking tray with parchment paper. Shape the dough like a log and then shape them like an elongated and flattened log.

13) Preheat the oven at 180 Deg C for 10 mins and then bake them at 180 Deg C for 20 to 25 mins.

14) If you touch them it should not fall apart it should stay firm that is the stage. Let them cool completely.

15) Once it's completely cool. Sprinkle little water and then slice the biscotti of ¼ inch thickness.

16) Now bake the biscotti once again at 160 Deg C for about 20 mins or until crisp. Leave it in the oven for 2 mins after the oven is off and then let them cool completely.

17) Delicious Mocha Chocolate biscotti is now ready to serve. Serve with some chai.

📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Guiltfree Chocolate Chip Cookie|Chocolate Cookies

December 16, 2020 By Sharmila Kingsly 3 Comments

Guiltfree Chocolate Chip Cookies with No Sugar, No Maida, or All-purpose Flour. It can be made even healthy by replacing Butter with Ghee.

Chocolate Chip cookies are universal love. Almost 95 % of the people love the chocolate flavor and the chocolate chip cookie has almost zero haters. Also, Chocolate chip cookies are the most popular cookie types.

I have baked quite a few cookies. The very first time when I bought my oven cookies is the one I got hooked up to. I tried various varieties of cookies and was somehow addicted to them. At one point I realized my weakness and tried hard to keep myself away from the cookie craze.

Since then I try and find occasions to bake cookies. This Christmas season is like a Jackpot and not to be missed. Unlike earlier I kind of shifted towards a healthier lifestyle. I try to avoid refined flour and sugar in my food. But when kids demand I try but I cut my intake.

so one day when I got some serious sugar cravings tried this amazing sugar-free or say no white sugar cookie with Wheat flour. I am not allergic to gluten so I take it. We can replace wheat flour with Almond flour for a gluten free cookie. But add an egg or an egg replacement along.

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Chocolate Chip Cookies

Chocolate Chip Cookies is a classic bake that has Chocolate Chip or Chunks. It has its origin in the United States. It is one of the most popular cookies all over the world and is always in demand.

Guilt-free Chocolate Chip Cookies

I decided to give the ever famous chocolate chip cookie a guilt-free look. Have made them white sugar-free. I am using Jaggery powder instead. I am not using Refined wheat flour. Also, it's eggless. We can also replace butter with clarified butter or ghee for an even healthier version.

I also have a similar Jaggery Chocolate Cookie , Do check it out.

Prep work for Chocolate chip Cookies

Make sure all the ingredients at room temperature.
We will be creaming the jaggery powder and butter together. So keep the butter at room temperature for 30 mins and then use. In short, butter has to be soft.
Use good quality Chocolate chips.
Measure the ingredients and keep them ready.
Line a baking tray with Parchment paper and set it aside.

Ingredients for Chocolate Chip Cookies

Ingredients for Guiltfree Chocolate Chip Cookies

Whole Wheat Flour

I am using whole wheat flour for my cookies. If you wish you can use APF, but Wheat flour does the job well. for a gluten-free version we can use Almond Flour.

Butter

Use soft unsalted Butter. Instead of Butter we can also use ghee ie Clarified Butter.

Jaggery Powder

I am using Jaggery powder as the sweetener. If using good quality without any impurities. Instead of Jaggery powder, we can also use brown sugar or cane sugar.

Rice Flour

Rice flour gives a crispness to the cookies. Instead of the rice flour, we can add corn flour as well.

Chocolate Chips

We can increase or decrease the quantity of chocolate chips. Use good quality chocolate chips.

Cocoa Powder

Use unsweetened good quality cocoa powder. It is one of the principal ingredients. It adds a nice color and flavor to the cookies.

FAQ'S on Chocolate Chip Cookies

Why do my chocolate chip cookies come out flat?

If we use melted butter or if the butter is very soft the cookies may spread and flatten. In that case, refrigerate the cough for an hour or more and then bake the cookie. The chilled dough will not spread much while baking.

Why aren't my cookies spreading?

The principal reason must be the flour is more in the dough. The ratio of flour is to butter is very important. Always use a measuring cup or weighing scale to measure the ingredients. If using a meaning cup level the cup with the ingredients and use. Not more or less.

How do u know when cookies are done?

The bottom of the cookies will turn brown and it will not stick to the tray. It also sounds hollow. Another important point is that the cookie dough will not fall. The cookie retains the shape.

What can I use in cookies instead of chocolate chips?

You can add either Milk Chocolate Chunks or Semi-Sweet Chocolate Chunks. Measure in a weighing scale and chop them into smaller pieces and use.

Pro Tip - You can also make the cookie dough ahead of time and freeze it. Thaw at room temperature for 30 mins to 1 hour and then shape and bake the cookies.

How to Prepare Guilt-free Chocolate chip Cookies, Pictorial

1) In a mixing bowl add ½ cup soft unsalted butter and ½ cup Jaggery powder. Using a spatula or a whisk combine together and cream them until well combined.

2) Next add in 1 cup of Whole Wheat flour.

Step 1 - Add the butter , Jaggery powder and cream together

3) To this add in ¼ cup cocoa powder, ½ tsp Baking powder, 1 tbsp of Rice Flour, and ½ cup chocolate chips. Combine together.

Step 2 - Add cocoa powder Chocolate chips and combine the dough

4) To this add in a pinch of salt. If you have added Salted butter. You can skip adding Salt at this Stage.

5) Finally add in ¼ cup Milk and the Vanilla essence.

Step 3 - Add Milk and bring the dough together

6) Mix everything and bring it to a dough using the hands.

7) Pinch in equal portions of the dough and shape the cookies. Top it with some extra chocolate chips.

Step 4 - Shape and bake the Guiltfree Chocolate Chip Cookies

8 ) Preheat the oven at 180 Deg C for about 10 mins and then bake them for about 15 to 20 mins at 180 Deg C . or until the bottom of the cookies brown

9 ) Wait till the cookies are completely cool and then store in air-tight containers.

Storing Suggestions

The cookie Stays good at room temperature for 4 to 5 days.
Store in an air tight container.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Pumpkin Bread | Classic Fall Bread

December 14, 2020 By Sharmila Kingsly 4 Comments

Pumpkin bread is an easy and quick bread made with pumpkin puree. Easy to prepare just mix all the ingredients and bake this easy and delicious bread.

The best thing to do is to bake pumpkin bread. Here I have got you all one simple recipe. Anybody can bake this beautiful golden loaf.

All you have to do is to put up the ingredients together. Mix and bake Your aromatic pumpkin bread is ready.

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Pumpkin Bread

Pumpkin Bread is a classic holiday recipe that is very popular during the fall season. Everyone knows Pumpkin is fresh and found in plenty during the fall season. This is when the bread is baked usually.

Pumpkin puree along with the species gives the best ever pumpkin bread. I adapted the recipe from the Once Upon a Chef. I have made few modifications to the recipe and the result is so amazing. This is one fail-proof and trustworthy recipe.

Vegan Pumpkin Bread

The recipe I have shared here is the classic version, It uses Butter and Egg. But we can very well make it as a vegan version. Instead, you can use ¼ cup of any flavorless oil and ¼ cup of almond milk or any nut milk. Along with 1 tsp of White Vinegar.
I will post the vegan Pumpkin bread soon.

Ingredients to prepare Pumpkin Bread

Pumpkin Puree

Pumpkin puree is the base for the dish. You can use either store-bought or homemade pumpkin puree. It may have some natural sweetness from the pumpkin.

Eggs

Traditional Pumpkin bread always uses egg for a beautiful airy texture in the bread, So I went with the same.

Flour

I used ½ cup APF and ½ cup Whole Wheat Flour. We can also use APF fully or Wheat flour fully. Traditional bread uses APF.

Cinnamon , Nutmeg Powder

Cinnamon and Nutmeg are the main spices and this is a mandatory ingredient. You can also add ¼ tsp cloves powder. But Cinnamon and Nutmeg are the main spices and it is not to miss.

Sugar

I used Refined white sugar. But we can definitely use brown sugar as well.

How to Prepare Pumpkin Bread, Pictorial

1) In a Mixing bowl add in 6 tbsp of Butter . to this add in 1 cup of refined sugar. Using a hand blender cream the butter and sugar together until they are well combined.

2) Break open an egg and then beat the egg once again using a hand blender until the sugar and egg are well combined.

3) To this add in 1 cup of pumpkin puree. Using a hand blender beat everything together until well combined. The mixture will look grainy at this stage. You can use either can or homemade pumpkin puree.

4) Now in another mixing bowl add ½ cup of all-purpose flour and ½ cup of Whole Wheat flour.

5) To this add ½ tsp of Baking Soda ¼ tsp of Baking powder and ⅛ tsp of salt. Combine everything using a whisk.

6) Next add in ½ tsp of cinnamon powder and ½ tsp of Nutmeg powder. Combine everything with a whisk.

7) Now to the dry ingredients add in wet ingredients. Using a hand blender beat everything once again so that the ingredients are well combined.

8) Line a loaf pan with butter and parchment paper. Transfer the batter to the baking pan. Tap the pan twice to remove the air bubbles if any.

9) Preheat the oven at 180 Deg C for 10 mins and then bake at 180 Deg C for about 50 to 60 mins or until a toothpick when inserted comes out clean.

10 ) Wait for 10 mins and then run a knife through the edges of the pan and invert it. The loaf will come out clean. Remove the parchment paper.

11) Wait till the bread cools down completely and then slice and serve.

Variations to Pumpkin Bread:

As always we can do various changes in any recipe. Yet I feel the classics should remain untouched. This is one such recipe. Follow all the instructions to the T for the perfect bread. Few Changes if you prefer a healthy version.

You can use Wheat flour fully.
We can replace Refined white sugar with brown sugar or cane sugar.
Use homemade pumpkin puree for the fresh bread.
You can top the bread with few pumpkin seeds for a nice texture.

Storage and Serving Suggestions:

The bread stays good in the room temperate for 2 days. Store in Fridge beyond that. However I recommend finishing it in 3 or 4 days not more than that.

Serve Pumpkin bread as a breakfast along with milk and cereal.It also goes well as an evening snack with some coffee or Tea.

Similar Recipes:

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Rose Granola | Rose Cardamom Granola

December 11, 2020 By Sharmila Kingsly 3 Comments

Rose Granola is a breakfast or snack made with Rolled Oats, Nuts or Seeds, Rose Petals, and any sweeteners. It is aromatic with rose flavors.

Granola is an addictive munchie for me. I kind of have it for mid-morning snack or evening snack and whenever I am bored. At one point of time, I realized store-bought granola is high on sugar. They usually add sweeteners and many preserving agents for more shelf life.

Since then no looking back and I bake my own granola. The best part about baking granola at home is that we can customize it. We can add our favorite ingredients and decrease or increase the ingredients. It is completely our wish.

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What is Granola

Granola is a cereal types made of Rolled Oats , Nuts any other sweetener. There is no specific measure of ingredients for granola. We can customize as per our needs , Also only one key in Granola is there every ingredient should be baked to golden and crisp.

Rose Cardamom Granola

Rose Cardamom Granola is loaded with Indian Flavours. I have added rose water , Cardamom powder and Rose petals. It is so aromatic and even while baking the entire room is aromatic. If you like Rose flavour then this will be the perfect recipe for you.

I love rose flavor and i have tried many recipes with this combination. I have another interesting recipe coming soon with Rose and cardamom flavors.

Ingredients for Rose Cardamom Granola:

Rolled Oats

Rolled Oats are the base ingredient for the granola. We can also use Steel-cut or event Instant oats. But rolled oats is the one that gives the granola feel.

Almonds

As always Almonds adds a nice volume to the granola. After toasting it gives a nice crunch and yummy texture.

Seeds

We are using Sunflower seeds , Pumpkin Seeds and Chia seeds in Rose Granola. You an also use Flax seeds or any seeds as you prefer.

Dried Rose Petals

Rose petals are the most important ingredients and not to be missed. Fresh rose petals don't have a longer shelf life, which is why we go for dried rose petals. Yet, while you are consuming you can also add fresh edible rose petals.

Cardamom Powder

Cardamom powder along with rose forms the life of the granola. Hence it is a must.

Cane Sugar

I wanted the granola to be a vegan snack and hence I added Can sugar. We can also use Maple Syrup. If using reduce the coconut oil to 1 tbsp and add 2 tbsp of Maple Syrup. Same applies to Honey if using.

Tips to Make the Perfect Granola

The Granola needs some liquid to coat the Dry ingredients, That is why you are adding the oil or the Honey
.If you are specific about the version, add Maple Syrup.
If you wanted to skip both Honey & Maple Syrup, You can skip them and add in the Brown Sugar or Cane Sugar. Yet in that case, we need to increase the oil quantity.
Another important point is never bake the Granola continuously, there is a high chance it gets burnt.
Bake them for 15 mins and then toss the ingredients on and then bake.
After baking for 15 mins, further, keep flipping the ingredients once every 5 mins until it's baked.
The oats might appear soft after baking buts it gets crisp when it cools down.
The nuts might turn toasted and the oats will be brown, this is when the granola is done.
Always add the dry fruits after baking the granola as there's a high chance it gets burnt.
Feel free to customize the ingredients as per your preference.
Allow the granola to cool completely and then store in an air-tight jar for longer shelf life.

How to Prepare Rose Granola

1) In a mixing bowl add in 1 cup of Rolled Oats .

2) Next add in 2 tbsp of Chia Seeds, ¼ cupof Pumpkin Seeds and ⅛ th cup of Sunflower Seeds.

3) Next add in ¼ cup of Chopped almonds. Combine everything

4)Next add in ¼ cup of Brown Sugar or Country Sugar . To this add in ¼ to ½ tspof Rose Water.

5) Also Add in ⅛ th tsp of Cardamom powder. Combine everything once again.

6) Next add in 2 tbsp of Coconut Oil and mix everything well.

7) Transfer everything to a baking Tray lined with Parchment Paper.

8) Preheat the oven at 180 Deg C for bout 10 min. Bake at 180 Def C for 15 mins.

9) After baking for 15 mins. Fluff the granola with a fork once in every 5 mins. The granola will be ready in 12 to 25 mins of baking.

10 ) Add in 3 tbsp of Rose petas and bake in the last one min for a nice rose flavour and then once you take out of the oven add in the Remainng Rose petals.

11) Also add the dried Cranberries and Dried Apricots at this stage.

12)Allow it to cool completely and then store in a air tight container and use.

Variations to Rose Granola

You can use any Nuts like Pistachios, Walnuts, Almonds in the granola. Increase or decrease the ingredients as you wish.
If you are okay with a nonvegan Version you can add Honey as the sweetener.
We can also add Maple Syrup instead of honey. In that case, you can reduce or decrease the amount of Sugar added
4) Add any dry fruits as you wish. I have used cranberries and Apricots.

Serving Suggestions:

Serve with Milk and Fresh Fruits for breakfast.
If using for snack, Can be had as it is.

Similar Granola Recipes:

You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Rasgulla Cake | Homemade Birthday Cake

December 9, 2020 By Sharmila Kingsly 6 Comments

Rasgulla cake is a party cake with Indian Flavours. We have flavored it with rasgulla, saffron, cardamom, and nuts. It is perfect for parties.

Birthdays are always fun. We have more food, cake, friends, family and lots of happiness. Covid has given us a lot of home time and this year for my daughter's birthday I utilized the time I had in hand.

Yes, I came out of my comfort zone and baked my daughter's birthday cake. I have been baking for almost 6 years now. I always try naked caked but never frosted and made a party cake. This is the first time.

My parents insisted I bake a cake for my daughter's cake. That is when the idea of making the party cake sparked. Also, I too got a why not though. I have made enough cakes, high time I bake a frosted party cake.

When I was thinking about the cakes, the Rasgulla cake was in my mind for quite some time now. So I picked it and developed the flavors based on the availability of the ingredients I had in hand.

Also, I recite, now it self. The cake may not be perfect, but it's the taste and mother's, love. I wanted to document my first attempt here. Now lets get started.

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What is Rasgulla

Rasgulla or Rosogolla is a Bengali dessert made with the chenna from curdling the milk. It is spongy, fluffy, and a sugary delight.

Rasgulla is a popular Bengali Milk sweet which is predominantly consumed over the Asian countries. It is prepared from Chenna (Cottage Cheese) and cooked in sugar syrup.

The name Rasgulla is from the Bengali Word Rosogolla or Roshogolla where ‘Ras’ means juice and ‘gulla’ means ball. Rasgulla tastes best when served chilled.

I already have a detailed post on the blog about how to prepare Rasgulla. you can check it out for more tips, tricks to prepare the perfect homemade rasgulla.

How to prepare Rasgulla Cake

Rasgulla Cake is prepared with Vanilla Sponge cake as the base. I have flavored the Ras from the rasgulla with Saffron, Rose Syrup, and Cardamom. For the final makeover, I have layered the vanilla sponge cake. Between the cake, I have used the ras from rasgulla and then whipped cream frosting.

Once again the entire cake is cover with whipped cream. I keep the decorations as simple as possible. Decorated the cake with Crushed Almonds, pistachios, and dried cranberry.

So totally the entire process is done in 3 steps

Bake the sponge Cake
Prepare the Rasgulla
Frost the cake and decorate

Prep Work for Rasgulla Cake

Bake the Sponge cakes the previous day and keep it ready.
You will need 2 layers of sponge cake.
Prepare the rasgullas as well.Chop the nuts and keep it ready for decorating the cake.

For Whipped Cream

If using a tetra pack. Keep it in the freezer.
Just 24 hours before you are about to frost keep it in the refrigerator section.
See the package instructions for more details.
Many brands are available these days.
Check the ingredients if it has sugar or not. If needed add icing sugar only. The cream which I used has sugar already so I dint add and it was perfect for me
Keep the Ice cubes ready, So the whipped cream has to be whipped at a 2 Deg C also work on an AC Room for best results.

Ingredients for Rasgulla Cake

Sponge Cake

Rasgulla cake recipe calls for two vanilla cakes as the base. You can use either eggless or Sponge cakes with eggs. I have both the recipes in the blog. You can check them for the detailed recipe.

Eggless Sponge Cake

Vanilla Sponge Cake with Eggs

Rasgulla

Again Rasgulla you can make it from scratch in-home or even the tinned or can rasgulla works well. If you are organizing a party and pressed with time store-bought rasgulla works well. Check the blog post on Rasgulla to make rasgulla from scratch at home.

Saffron

The flavor I had in mind was Rose Cardamom and Saffron, So I went ahead and added them in the Juice of the Rasgulla. The flavors were subtle but perfect for the cake.

Rose Water

If you like rose flavor, this definitely is not to be skipped. It is just perfect when added with rose and cardamom.

Whipped Cream

I used store-bought tetra pack Whipping Cream. I then whipped them till stiff peaks and then frosted the cake. You can also use butter cream or any frosting as you prefer.

Almonds & Pistachios

Instead of edible decorations like sprinkles and sugars. I went with the almonds and Pistachios for decorating the cake. Since I baked for the kids I was particular about the decorations. Almonds and pistachios complimented very well when added to the whipped cream cake.

Dry Fruits

I wanted to add rose petals too for decorating the cake but I was out of stock. So went ahead and added dried cranberries.

How to bake Sponge Cake

Sponge cake is the basis for many cakes. While frosting the cakes also the first thing we look for a sponge cake. Sponge cake is very light and soft and airy. I baked two sponge cakes of uniform thickness. Slice the top doom part if any and make them of equal size.

Sponge cake usually has butter, Eggs, Sugar, and Flour as the base. The Eggless version is also available in the blog. If you make the sponge cakes ahead. Wrap it well and free them. Thaw it before you use it.

How to Prepare Rasgulla

Bring Milk to the boil and curdle it. Knead well to prepare the Chenna. Shape them into balls and pressure cook in sugary water till the rasgullas fluff up. Flavour the sugar water with Rose water, Saffron, Cardamom for the best flavor.

Check the Rasgulla blog post for the detailed recipe with tips and tricks. I used Store bought Rasgulla for saving Time. But if you plan everything in advance homemade works well.

How to Prepare Rasgulla Cake, Pictorial

For Sponge Cake Preparation

1) In a mixing bowl add in 200 grams of butter, To this add in 1 cup of refined sugar.

2) Using a hand blender cream the butter and sugar together until creamy

Step 1 - Beat the butter and Sugar for the sponge Cake

3) Break open 2 eggs and beat until it's combined well. Next break open another 2 eggs and cream everything once again until it's well blended.

4) Now add in 2 tsp of Vanilla essence and beat everything once again. Next, we are going to add in the dry ingredients.

5) Sieve in 2 cups of All-purpose flour, 3 tsp of Baking powder, and ⅛th tsp of salt together.

Step 3 - Add the dry ingredients to cake batter

6) Now using a spatula fold everything gently well combined

7) Add in 6 tbsp of Milk and keep folding the batter until combined.

8) Take two equal size 7 inch round cake pans. Divide the batter into two equal portions and put on the baking pans.

9) For lining the baking pans. I have applied a layer of butter to the baking pan and then dusted it with flour. Tap and remove the excess flour. Place a parchment paper above that and apply little butter in that. By doing this the cake will not stick to the pan.

Step 4 - Line the pan and add th batter to baking tray

10) In one of the cake pan I added a few rasgullas randomly. Squeeze out the excess jeera on the rasgulla and add it inside the cake pan.

11) Preheat the oven at 180 Deg C for about 10 mins and then bake the cake at 180 Deg C for about 30 to 35 mins or until the toothpick when inserted comes out clean.

Step 5 - Sponge cake is ready for the Rasgulla Cake Base.

For the Sugar Syrup preparation:

1) I have used the ras or sugar syrup from the rasgulla. Crush 5 to 6 cardamom pods and add them to the sugar syrup. Next, add in a generous pinch of saffron.

2) Also add in 1 tsp of Rosewater, Mix well, and then set it aside for about 1 hour for the flavors to infuse.

Step 6 - Flavour the Ras for the sugar syrup

3) Sqeeze the rasgulla softly and remove the excess water and set it aside. Crush the Almond and Pistachios for decorating the cake.

4) You can also use any sprinkles or edible flowers for decorating. I used dried cranberries.

Step 7 - Get the Rasgulla and nuts ready

For preparing the Whipped cream

1) Always store the whipped cream in the freezer. Before 24 hours of whipping the cream transfer them to the refrigerator section.

2) Keep the blades of the blender and the bowl which you will be using for whipping the cream in the freezer for about 4 hours.

3) Also keep some ice cubes or ice-cold water ready. We need to Whip the cream at a temperature of 2 Deg C, So it's better to work in the Air conditioner Room.

4) Shake the whipped cream well before use.

5) Keep the Bowl in a bowl full of ice water or ice cubes and pour the Whipped cream into it the bowl.

6) Using a hand blender beat the cream until stiff peaks. It will take close to 4 to 5 mins to reach this stage. If you touch the cream whip a spatula it should be stiff and not fall that is the correct

Assemble the Rasgulla Cake.

1) Take a cake stand and place one of the sponge cakes on it. If the cake has any dooms or uneven shape, scrape and remove and shape them evenly.

2) You can also keep the bottom part on as it has an even flat shape. Now add in the sugar syrup on top of the sponge cake. Next, sprinkle in some Crushed Almonds or Pistachios. You can also sprinkle in some crushed rasgullas.

3) Take a big dollop of the whipped cream and spread it on the top and sides of the cake. Use a turntable for frosting the cake. It will be comfortable.

4)Now place the next sponge cake. I kept it inverted for the flat top.

5) Again repeast the same process. Add the sugar syrup and then frost the whole cake with whipped cream. Spread the cream such that it is evenly spread on the cake

6) Some imperfections in the frosting is okay, as the taste matters ultimately. Now decorate the cake to the heart content. Feel free to show your creativity.

7) I decorated with some rasgullas on the top and then sprinkled pistachios and almonds all over the cake. Finally added some dried cranberry.

8) Place the cake in the fridge till you use it. Just 30 mins before cutting the cake take it outside the fridge

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

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Arachuvitta Sambar

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Toor Dal

Tamarind

Hing

Vegetables:

Coriander Leaves

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Arachuvitta Sambar

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Arachuvitta Sambar

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To Roast and Grind:

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All Purpose Flour

Eggs

Cocoa Powder

Oil

Vanilla Extract

Sugar

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Decorating the Chocolate Cake

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Oats Jaggery Cookies

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Rolled Oats

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