Suji Rusk

Suji Rusk

 Rusk is a best snacks served for a evening tea-time. It is a twice baked suji/ sooji cake. I'm sharing a healthy version of suji Rusk with jaggery powder.

 

Ingredients:

Sooji / Semolina - 1 cup / 170 hms

Jaggery powder - 1/2 cup / 90 gms

Buttermilk - 1 cup / 250 ml

Oil - 1/4 cup / 60 ml

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Cardamom essence - 1/2 tsp

Method:

# Mix semolina, jaggery powder, buttermilk, oil, cardamom essence.

# Leave the above mixture for 30 minutes.

# Preheat microwave convection oven @ 170'c.

# Grease baking tin with oil.

# Add baking powder and baking soda to the cake mixture. (Mix well)

# Pour the batter into greased tin and bake @ 170'c for 30 minutes.

# Check by inserting a knife. Once the cake is baked well allow it to cool.

# Demold the cake after 10 minutes.

# Allow it cool completely. You can refrigerate for 1 hr before you slice your cake.

Notes:

* No need to preheat while baking the Rusk / placing the cake slices while baking.

# Place the cake slices in a greased baking tin and bake @150'c for 10 minutes. Or until it changes its colour to light brown.

# Flip the Rusk so that the other side gets baked well @ same temperature for 10 minutes.

# Allow it to cool completely on wire rack.

Serve with tea/ coffee.

Do try and provide your comments.

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kavitar.prashanthi@gmail.com

@Kavita_Ramki

kavita_sriram

@kavita_r

Thank you!

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake is a moist, super soft, sweet, slightly sour cake. This is a healthy version which is sweened with jaggery powder and made with whole wheat flour. I've used white chocolate for frosting.

Ingredients:

Whole wheat flour - 1 cup

Jaggery powder - 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Cocoa powder - 1 tablespoon

Oil - 1/4 cup

Curd - 1/2 cup

Vanilla essence - 1 TSP

Red colour  - 1 tsp

Frosting:

Whipping cream - 100 gms

Diary cream - 100 gms

White chocolate - 100 gms

Dark chocolate - 50 gms

Green gel colour - few drops

Vanilla essence - few drops

Chocolate chips - for decoration

Water + jaggery powder - 1/4 cup water + 1 tablespoon jaggery powder

Method:

# Sieve dry ingredients for 5-6 times.(whole wheat flour, cocoa powder, baking powder, baking soda)

# Mix curd, jaggery powder, oil, Vanilla essence and red gel colour. (wet ingredients)

# Grease baking tin with butter/ oil dust some whole wheat flour. Tin size 6'.

# Preheat microwave oven @ 160'c.

# Fold dry ingredients with wet ingredients in small batches. It should be dropping consistency.

# Pour the batter in greased tin.

# Bake @ 160'c for 30-35 minutes.

# Check by inserting a toothpick. 

# Demold after 5 minutes. Allow it to cool on a wire rack.

Frosting:

#Boil 1/4 cup of water add 1 tablespoon of jaggery powder and mix well. Allow it to cool.

# Whip non diary whipping cream to stiff peaks. 

# Warm diary whipping cream. Switch off the flame. Divide in two parts add white and dark chocolate. Mix well until it is well combined. Add some green colour and essence. Ganache is ready.

Let it come to room temperature.

# Slice the cake in two halves.

# In a cake board place a cake slice.  Drizzle water+ jaggery surup. 

# Add whipped cream place the 2nd cake slice. Drizzle water+ jaggery surup.

# Cover the cake with whipped cream. Chill in refrigerator for one hr. 

# 2nd coating with whipped cream. Chill the cake for 2 hrs.

# Pour the white chocolate green colour ganache to the cake. 

# In a pipping bag add the dark chocolate ganache.

# Piping can be done with individual preference.

# Decorate with chocolate chips.

Please do try and provide your comments.

Thank U!