Singhade ki barfi 2

Ingredients 

1/2 Cup Waterchestnut (Shingoda) Flour
2 Tbsp Ghee
1/2 Cup Mava (Khoya)
3/4 Cup Sugar
1/2 Cup Water
1/2 Tsp Cardamom (Elaichi) Powder 

Method:

Stir-fry atta in ghee in a heavy pan, over low flame, to a light pink. 

Transfer immediately to another vessel. 

Stir-fry the khoya in in pan till it becomes of uniform consistency and looks a bit fried. 

Mix the atta and elaichi and leave to cool. 

Make syrup with water and sugar, till syrup forms a soft ball on dropping into a plate of cold water. 

Remove pan from flame. 

Mix immediately into cooled khoya mixture, stirring vigorously and quickly, to blend well. 

Transfer onto greased plate, pat to level and leave to cool. 

When cool and set, cut into pieces, using a sharp knife. 

Arrange on a serving dish and serve.

Singhade ki barfi

Ingredients

1/2 Cup MilkPowder/ Khoya

3/4 Cup Powdered Sugar

1/2 cup Singhara flour (Water chestnut flour)

3-4 Tbsp Ghee

1/4 Cup Milk

1/2 Tsp Cardamom Powder

Method

1. Stir-fry flour in ghee in a heavy pan to a light pink color over low flame.

2. Next stir in milk powder / khoya and roast it too for a while along with the flour.

3. Now add the powdered sugar and milk and mix it well. Also mix in cardamom powder. Let the mixture get cooked completely. When the mixture starts to leave the sides of the pan that is when it is completely cooked. The mixture will look brownish in colour.

4. Transfer the mixture into the greased tray. Level it, decorate it with chopped cashewnuts/almonds.

5. When cool and set, cut into pieces, using a sharp knife.The Barfi is ready to serve.

Eggless Chocolate Truffle Cake

For Chocolate Cake:

• 195 gms (1½ cup) all purpose flour
• 25 gms (¼ cup) unsweetened cocoa powder (I used Cadbury's)
• 200 gms (1 cup) caster sugar
• 1 tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 75 gms (1/3 cup) vegetable oil (You can use any flavourless oil or melted butter. I used vegetable oil.)
• 240 ml (1 cup) warm water
• 1 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract

For Chocolate Ganache Frosting:
 

• 250 gms semisweet chocolate, chopped
• 200 gms low fat cream (I used Amul Cream)
• 2 tbsp butter

For sugar syrup
 

• ¼ cup sugar
• ¼ cup water
• 2 tbsp dark rum (optional)
• Some chocolate shavings for decoration

Serves - 8 people

Here's how you can make it:-

Preheat your oven to 180°C/350°F. Line an 8 inch round cake pan with baking parchment paper.

In a large bowl, sift all purpose flour, cocoa powder, sugar, baking powder, baking soda and salt and whisk it all together.

Make a well in the center of your flour mixture and add warm water, lemon juice and vanilla extract and mix it all together with a rubber spatula.

Add vegetable oil/ melted butter and mix it until all the ingredients come together.

Pour the batter into your cake pan and bake it for about 30 minutes until a tooth pick inserted in the center come out clean. The cake will spring back when lightly pressed.

Remove from the oven and let it cool completely.

Once the cake is cooled completely, serve it with some icing sugar sprinkled on top of it. If you would like to frost the cake like me, keep the cake in the freezer for an hour to chill completely before you cut and frost the cake. This helps to reduce crumbs while slicing the cake.

For Chocolate Ganache Frosting:-

Melt chocolate and butter in microwave until completely melted. Add low fat cream and mix until the cream is completely mixed into the chocolate. Let the ganache cool to room temperature slightly.

For simple syrup:-

Put water and sugar in a saucepan and let it simmer until the sugar completely dissolves. Once cooled to the room temperature, you can add dark rum (optional).

Assembling:-

Using a long serrated knife, cut the cake in two layers. Keep the cake right side up.

Soak the bottom layer of the cake with simple syrup and cover the layer with some chocolate ganache. Smooth out the surface using an offset spatula. You can also add some chocolate shaving.

Place the top layer of the cake on the base layer. Again, soak the top layer of the cake with simple syrup and pour a big dollop of chocolate ganache on top and sides of the cake. Smooth out the top and sides of the cake with the help of your offset spatula.

Clean the offset spatula and mark the tip of your offset spatula from the edge of the cake towards the centre in one single stroke. Repeat the process to cover the entire cake.

Decorate the sides and top of the cake with some chocolate shavings.

Sponge Cake

By Amrita Mantri

Ingredients
Serves : 8
2 cups Maida
1 tsp Baking Powder
1/2 tsp soda
1 cup Cotted Cream (Malai)
1 cup sugar powder
1 cup Milk Powder
1 cup Milk
1 tsp Ghee
less than 1/4 tsp salt
4-5 drops Lemon juice
1 Tsp Tutti Fruiti (Optional)
4-5 drops Vanilla Essence

Method

In a large bowl sift together the flour, baking powder, baking soda & Mix Well.
In a separate bowl take all remaining ingredients and mix well or grind in grinder.
Now Batter is Prepared . Now Gradually add these maida mixture and tutti fruti and mix well in one direction.
Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan
Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
Bake it for 25-35 minutes. The first time I baked this egg less cake I checked it for done  after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.