vanilla cake - eggless

Just 8 Ingredients can make this wonderful eggless cake:
Milk Maid - 1 tin (400 gms)
White Butter or Unsalted Butter - 1 1/4 cups (175 Grams)
Milk - 1 1/2 cup (300ml)
Powdered Sugar - 3 Tb. spoon
Maida (Refined Flour/Plain Flour) - 250 Grams (2 1/2 cup)
Soda - bi-carb - 1 tsp levelled
Baking Powder - 2tsp level
Vanilla Essence - 2 Tsp.

Method:
1. Firstly preheat your oven to 150 degrees for around 10-15 minutes.
2. Sift maida along with soda-bi-carb and baking powder. Keep it aside.
3. Mix sugar and butter in a pan and beat until it has a fluffy texture and becomes light. Imp point.
4. Add Milk maid and mix well with butter and sugar mixture.
5. Now add milk followed by the vanilla essence.
6. Lastly add maida gradually beating well after each addition.
7. Finally beat the whole mixture really well for about 5 minutes till it's smooth and light. It should have a soft dropping consistency.
8. Now grease and dust the round cake tin with maida & pour the cake batter in it.
9. Smooth the top, pushing the mixture backwards from the centre to make a slight depression in the centre.
10.Bake it for around an hour in the pre-heated oven at 150 degrees.
11. Check with the knife at the highest point of the cake.
12. Once done, switch off the oven and leave the cake inside for 5 more minutes.
13. Take out the cake and let it settle for another 10 minutes at room temperature.
14. Remove the cake from the tin on your cake platter.
15. Serve hot/cold.
Sumptuous!!

make kulfi in two minutes without cooking

just combine the above three ingredients in a mixer and put kesar strands and almond flakes and just freeze

ya its that simple it is just amazing no cooking required and just takes two minutes of can opening time and two more minutes to mix all of them together and say freeze

super hit desi kulfi is ready to serve and top it with faluda [boil rice vermicelli and soak in sugar syrup] and desi kulfi faluda is ready

dedicated and discovered specially for indian abroad who miss maa ke haath ki kulfi what a perfect substitute

note the ingredients once again

1 can evaporated milk see foto above

1 can milk maid see foto above

1 can presidency fresh cream small carton or nestle cream tinned pack small one

thats it but do leave a comment if u got a gaga review from ur family

cheers and happy cooking oops no cooking just mixing//////

Sooji Ka Garma Garam Halwa

Ingredients
Serves 4
1 cup Semolina (rawa/sooji, roasted)
2 cups Almonds (blanched & peeled)
1 and a 1/2 cup Desi Ghee
2 cups Sugar
1 cup Milk
Saffron(Kesar)a few strands
1 tsps Green Cardamom Powder(Hari Ilayachi Powder)

Method
1. Take a pan and heat a cup of Desi Ghee.
2. Now pat dry the blanched almonds.
3. Keep aside around twenty almonds for garnish and grind the rest to a coarse powder.
4. Add almond powder and sauté over medium heat till golden.
5. Add semolina (Sooji) and mix well.
6. Add sugar and mix well with almond and sooji in the pan stirring it continuously.
7. Immediately add milk and stir to mix well.
8. Let it cook for eight to ten minutes.
9. Now add saffron and stir again.
10.Continue to cook till the halwa thickens.
11.Add green cardamom powder and stir to mix well.
12.Add one tablespoon of ghee from the top to enhance aroma.
1. Finally garnish with reserved almonds and serve hot.

Enjoy this hot halwa...yummy!!!

Quick Ras Malai for NRIs

I know that this one is everyone's favourite and its so difficult to get a genuine taste abroad like India..but if you are trying this there are two things..one it is so easy to make, two it is really close to the genuine taste...in short satisfaction guaranteed...try out now...

Ingredients:

Haldiram's Tinned Rasgulla (Available commonly abroad)

1 liter full cream milk

1 Milk maid Tin
1/2 cup sugar

1 Pack fresh Cream
1 tsp green cardamom powder

few strands of Saffron
1/2 cup thinly sliced almonds or pistachios

Method:

Open Haldiram Rasgulla Tin and take out all the rasgullas and gently squeeze and flatten them by pressing in your hands.

Take a thick bottom vessel and boil milk and reduce it to almost half by stirring continuously and then add fresh cream and Milkmaid tin and keep stirring for another 10 minutes till they have blend smoothly.

Add few strands of Saffron, Green Cardamom and stir well.

If needed add 1/2 cup sugar and again stir well. (Please note that you can also do away with sugar as milkmaid is sweetened thick milk so sugar content is present already)

Now let it cool for a while and add the squeezed Rasgullas to this mixture.

Top it up with almonds and Pistachios and refrigerate for at least half an hour to one hour.

Serve Cool !!!

Yummy Yummy Yummy and do leave a yummy comment if you are successful in your Project Rasmalai.