Panchamrit Cake

Panchamrit Cake 

Panchamrit is offered as a Prasad during Festivals. It is made with 5 basic things... milk, curd, ghee, honey and mashed bananas. Now a days we add Jaggery, dates, raisins, nuts etc. 

To make Panchamrit we use unboiled milk, curd, honey, mashed bananas, ghee,  jaggery powder, raisins and mix well. 

A tea-time cake which is super soft, delicious, mild in sweet...a perfect companion for 

 tea/ coffee.

Ingredients:

Panchamrit- 3/4 th cup

Whole Wheat flour- 150 gms/ 1.25 cups approx

Baking powder- 1 tsp

Baking soda- 1/4 tsp

Melted butter - 3 tablespoons 

Milk - 1/4 cup

Honey - 2 tablespoons 

Warm water - 3 tablespoons if needed 

Method:

# Sieve whole wheat flour, baking powder and baking soda for 4-5 times.

# Grease the baking tin with butter  / oil. Baking tin size 6 inches.

# Preheat oven @170'c.

# Mix Panchamrit, melted butter, honey together.

# Mix sieved flour with  Panchamrit. Use cut and fold method.

# The batter should be thick dropping consistency. Add milk and mix well. If the batter is too dry add warm water...which is just optional. 

# Pour the batter to  greased tin. Tap well.

# Bake @ same temperature for 30 minutes/ until a skewer inserted comes out clean.

# After ten minutes of baking demold on wire rack. 

# Once cake comes to  room temperature cut into pieces and serve.

Please do try and provide your comments. If you try and like this cake.

Christmas Fruit Cake

Christmas Fruit Cake 

Chritmas fruit cake is delicious, moist, super soft, aromatic cake. I'm sure while baking this cake...the flavours will definitely invite your neighbour's to knock the door.

This is an eggfree, butter milk cake with dried fruits and nuts soaked in tea decoration.

Soaking dried fruits 

http://swadishtkitchen.blogspot.com/2021/12/soaked-dried-fruits-for-christmas-fruit.html

Ingredients:

Dried fruits - 120 gms (mix of berries, raisins, appricot, glaze cherries, dried gooseberry, black raisins, tutti frutti.

Nuts - 30 gms (cashew, almond, walnuts)

Whole wheat flour - 1+1/4 cup (140 gms)

Baking powder - 1/2 tsp

Buttermilk - 1/4 cup

Oil  - 1/3 cup

Brown sugar - 120 gms

Tea decoration - 1/2 cup

Orange zest - 1/4 tsp

Lemon zest - 1/4 tsp

Vanilla essence - 1/2 tsp

Spices - cinnamon, cardamom, clove, mace ( yo can add while making tea decoration / as. Powder while mixing the batter.

Method

1 cup = 120 gms (flour)

# Sieve whole wheat flour and baking powder for 3-4 times.

# Soak dried fruits and nuts in tea decoration for over night / 2-3 hrs. 

Pl. check the method by clicking the link.

# Put the soaked dried fruits and nuts in siever for 1-2 hrs.

# Mix oil and brown sugar. Add butter milk, soaked dried fruits and nuts, lemon zest, orange zest, vannila essence.

# Preheat microwave convection oven at 150'c.

# Mix sieved flour in two batches.

#Grease baking tin with oil/ butter.

# Pour the cake batter.

#Bake at 150'c for 1 hr / until the skewer inserted comes out clean.

# Demold after 5-10 minutes.

Allow it to cool down completely on a wire rack.

Slice the Cake and enjoy with family and friends.

Do try and provide your comments.

Thank you!

Custard Powder Cake

Custard Powder Cake (whole wheat flour)

A super soft, delicious whole wheat custard Powder Cake. This cake is sweetned with jaggery powder. A perfect Tea-time cake.

Notes:

* 1 cup = 120 gms ( measurement)

* I' ve not added any flavour to this cake. You may add vannila / any flavour of your choice.

* Baking tin size 6' inches.(round)

Ingredients:

Whole wheat flour - 1 cup / 120 gms

Custard Powder - 1/4 cup / 30 gms

Baking powder - 1 tsp

Jaggery powder - 1/3 cup / 75-80 gms

Milk - 1/2 cup / 125 ml

Ghee Residue - 2 tablespoons

Method:

# Sieve whole wheat flour, custard powder, baking powder for 6-7 times. (dry ingredients)

# Mix ghee residue, milk, jaggery powder.(wet ingredients)

# Preheat microwave convection mode @170'c.

# Grease baking tin with oil/ butter.

# Mix dry ingredients and wet ingredients in two batches. Do not over mix. You will get a thick batter.(dropping consistency) If it is very thick can add 2 tablespoons of milk.

# Pour the batter in greased tin.

# Bake @170'c for 25-30 minutes.

# Check by inserting a knife. It should come out clean. (cake is baked well)

# After 10 minutes unmold the cake.

Cool on a wire rack for 2-3 hrs. Slice your cake and serve with tea/ coffee.

Rasmalai Cake

Rasmalai Cake

Rasmalai Cake is a fusion dessert made with Cardamom flavoured sponge cake soaked in 'rus' thick milk, flavoured with cardamom, dressed with chopped nuts. I've used homemade Rasmalai's.

This is baked in Pressure cooker, you can bake in Oven, convection mode / in Airfrier. 

I'm using whole wheat to bake this cake. 

Notes:

* Sieve dry ingredients for 6-7 times.

* All ingredients should be in room temperature.

* Baking tin size 8×3 round tin.

* Preheat oven/ microwave convection mode / Airfrier before you bake.

* Microwave convection mode temperature for baking:

170'c for 30-35 minutes.

*Airfried baking temperature:

170'c for 20-25 minutes.

Ingredients:

Sponge cake

Whole wheat flour - 200 gms / 1 + 3/4 cup

Powered sugar - 1 cup 

Unsalted butter - 1/2 cup

Oil - 1/2 cup

Milk - 3/4 cup 

Baking powder - 1 tsp

Salt - 1/2 tsp

Cardamom powder - 1.5 tsp

Frosting:

Rasmalai - 15-20 nos

Rus - 1/2 cup

Whipping cream - 225 ml

Cardamom powder - 1/2 tsp

Chopped nuts - 1/4 cup ( almond and pistachios)

Saffron soaked in milk - 2 tablespoons

Method:

# Sieve whole wheat flour, baking powder, salt for 6-7 times. (dry ingredients)

# Mix butter, sugar until it turns creamy, add oil, milk, cardoman powder and whisk well. You will get a creamy texture. Need to whisk for 12-15 minutes. (wet ingredients)

# Grease the baking tin with oil / butter. Use parchment paper and grease it with oil.

# Add salt to the pressure cooker, place a ring mould and close the cooker without gasket and whistle and preheat @ medium flame for 10 minutes.

# Mix dry ingredients and wet ingredients in small batches.

# Batter should be thick dropping consistency.

# Pour the batter in baking tin. 

# Place the baking tin in pressure cooker and close it without gasket and whistle and bake @ low medium flame for 45-50 minutes.

# Check by inserting a toothpick. It should come out clean. Let it cool for 5-10 minutes.

# Loosen the sides of baking tin, demold the cake. Remove the parchment paper and allow it to cool on wire rack.

# Slice the cake in two halves with cerrated knife.

Frosting the cake:

* Whip 225 -250 ml of whipping cream on low speed for 30 seconds. Gradually increase the speed. Once you get a stiff peaks. Add saffron milk and mix well. 

* In a cake board apply some whipped cream place one slice of cake. Soak the sponge with rasmalai 'rus'. Apply some whipped cream, small bits of rasmalai. 

* Place the second half of the sponge, soak with rasmalai 'rus' apply whipped cream. Cover the cake with whipped cream / crumb coating.

* Chill the cake in refrigerator for 2 hrs.

* Apply second coating of whipped cream.

* Design your cake or just place rusmalai on top sprinkle some chopped nuts and dry rose petals.

Always chill your cake.

Rasmalai Cake is ready to serve.

Please do try and provide your comments.

Thank U!

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!

Chocolate Cake (neutral gel)

Chocolate Cake (neutral gel)

Neutral gel is used as a decorating glaze for cakes, pudding, custard etc. This gel can be used for  preparing cakes as it gives a super soft, moist texture for eggless version.

Notes:

* Sieve dry ingredients for 7-8 times.

* All ingredients should be in room temperature.

* I've used 1 cup =  120 gms

* You can skip milk and add 2 tablespoons of milk powder and mix with dry ingredients.

Ingredients:

Whole wheat flour - 1 cup or 120 gms

Sugar - 3/4 cup

Cocoa powder - 2 tablespoons or 30 gms

Baking powder - 1 tsp

Salt - 1/4 tsp

Neutra gel - 1 tablespoon

Oil - 1/4 cup or 60 ml

Water + milk - 1/2 cup or 120 ml

Vanilla essence - 1 tsp

Method:

# Sieve whole wheat flour, baking powder, salt, cocoa powder for 7-8 times. (dry ingredients)

# Mix sugar, milk water. (sugar must dissolve well) Add neutral gel and mix well, you can use electric beater or whisk to get frothy texture. It takes 5-7 minutes.  Add oil + vanilla essence and whisk well.(wet ingredients)

# Mix dry ingredients and wet ingredients in small batches to form a smooth cake batter (pouring consistency)

# Grease the baking tin with oil. Baking tin size 6×3.

# Preheat microwave convection mode @ 160'c.

# Pour the cake batter into the greased tin.

# Bake @ 160'c for 30 minutes.

# Check by inserting a knife / toothpick.

# Demould and 5 minutes.

# Allow it to cool on wire rack.

Once it comes to room temperature can Slice your cake or add icing of your choice and serve.

Please do try and provide your comments.

Thank U!

Tutti Frutti Cake

Tutti Frutti Cake

Tutti Frutti Cake is a simple, easy, super soft, moist cake perfect for tea-time. This is an eggless tea-time cake with whole wheat flour. You can add raisins, berries, nuts if you don't have tutti frutti.

Notes:

* Sieve dry ingredients for 7-8 times. Which is a very important step for eggless whole wheat flour cakes.

* Do not over mix the batter.

* Dust some flour with tutti frutti so that it doesn't sink to the cake batter.

* Do not bake cake at high temperature.

Ingredients:

Whole wheat flour - 1.5 cups + 2 tablespoons (dust the greased baking tin & mix with tutti frutti)

Powdered sugar - 3/4 cup

Baking powder - 1 tsp

Salt - 1/4 tsp

Butter - 1/2 cup 

Curd - 1/4 cup

Milk - 1/2 cup 

Tutti Frutti - 3 tablespoons

Vannila essence - few drops

Method:

# Grease baking tin with oil / butter and dust some whole wheat flour. 

# Mix 1 tablespoon of whole wheat flour with tutti frutti.

# Sieve whole wheat flour, baking powder and salt for 7-8 times. (dry ingredients)

# Melt butter, add powdered sugar mix well.

# Add curd, milk, vannila essence to butter sugar mixture. (wet ingredients)

# Mix dry ingredients and wet ingredients in small batches. (cut and fold method)

# Add tutti frutti to the cake batter. Mix well.

# Pour the cake batter in baking tin.

# Preheat oven/ microwave convection mode @ 170'c.

# Bake at same temperature for 35-40 minutes.

# Once baked check by inserting a knife. If it comes out clean means it's baked well.

# After 5 minutes unmold the cake.

# Allow it to cool on wire rack.

# Slice your cake once it cools down completely.

Do try and provide your comments.

Thank U!