Ingredients:
Flour 125g
Butter 125g
Powdered sugar 100g
cocoa 50g
Baking powder 1tsp
Milk 2tbsp
Eggs 2
Walnuts, chopped 1/2 cup
For Chocolate Icing:
Sweetened condensed milk 100g
Butter 50g
Cocoa 30g
Method:
Grease & dust the baking tin with maida.
Preheat oven to 160ºC.
Sieve together maida, cocoa & baking powder.
Beat butter & sugar until light & creamy. Add eggs little at a time, beating well after each addition.
Fold sieved ingredients into the above mixture. And add milk for a smooth mixture. Add the chopped walnuts.
Mix well & pour into greased tin.
Bake at 160ºC in the preheated oven for 25-30 minutes or until center of the sponge springs back when lightly pressed. Allow to cool in tin for 5 mins and remove onto a wire rack.
For Chocolate Icing:
Grease & dust the baking tin with maida.
Preheat oven to 160ºC.
Spread over cake & leave to set. Cut into squares & serve.
Malini's Kitchen
Tuesday, July 19, 2011
Thursday, July 14, 2011
Sheera
Ingredients:
Whole milk 1 cup
Condensed milk 1/2 cup
Ghee(clarified butter) 4 tbsp
Sooji (rawa or semolina) 4 tbsp
Cardamom powder 1 tsp
Raisins 2 tbsp
Almonds sliced fine 1 tbsp
Whole milk 1 cup
Condensed milk 1/2 cup
Ghee(clarified butter) 4 tbsp
Sooji (rawa or semolina) 4 tbsp
Cardamom powder 1 tsp
Raisins 2 tbsp
Almonds sliced fine 1 tbsp
Method:
- Melt the ghee in a non stick pan.
- Add the rawa and fry until the rawa turns golden brown.
- Mix the milk and the condensed milk in a pan and set aside.
- Add the rawa to the milk mixture and then add the cardamom powder and stir well.
- Cook until dry and the ghee separates from the rawa.
- Add the raisins and stir well.
- Remove from heat and garnish with almonds.
Jalebi
Ingredients:
Plain flour 200 gms (maida)
Gram flour 20 gms (besan)
Sugar 200 gms
Few drops yellow colour
Ghee to deep fry
A plastic easy squeeze bottle
Method:
· Sieve 100 gms maida and besan together.
· Make a batter using warn water.
· Keep aside for 24 hours.
· Add remaining maida and food colour and more warm water if required.
· The batter should fall easily when poured Keep aside.
· Make syrup of the sugar by adding water and boiling.
· Add the milk and all the scum to form while boiling.
· Make one string syrup.
· Fill bottle with batter.
· Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
· Fry till crisp, drop into hot syrup.
· Drain with a perforated spoon, serve hot.
· Make a batter using warn water.
· Keep aside for 24 hours.
· Add remaining maida and food colour and more warm water if required.
· The batter should fall easily when poured Keep aside.
· Make syrup of the sugar by adding water and boiling.
· Add the milk and all the scum to form while boiling.
· Make one string syrup.
· Fill bottle with batter.
· Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
· Fry till crisp, drop into hot syrup.
· Drain with a perforated spoon, serve hot.
Gulab Jamun
Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
Desi ghee for deep fry
For the Sugar Syrup:
3 cups Sugar
3 cups water
1/2 tsp of cardamom and saffron
For the Sugar Syrup:
3 cups Sugar
3 cups water
1/2 tsp of cardamom and saffron
How to make gulab jamun:
- Make the dough by combining the milk powder,all purpose flour,baking soda, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Leave it for an hour.
- Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
- Boil water with equal amount of sugar. Also add cardamom and saffron.
- Filter the syrup.
- Put the fried balls in this solution.
- Remove after 3-4 hours.
- Gulab Jamun is ready to serve.
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