Eggless Orange cake

AROMA OF WINTERS SETTING IN WITH SUNNY DAYS REMINDS US  OFF OUR CHILDHOOD DAYS WHEN WE USED TO SIT FOR LONG HOURS ON THE TERRACE NJOYING THE SCROTCHING SUN. REMENBER THE FRUITS WE USED TO NJOY EATING!!! WINTER A SEASON FULL OF FRESH AND JUICY FRUITS.

AS WINTER SETS IN I WAS TEMPTED TO MAKE MY FAVOURITE ORANGE CAKE WITH ZESTS OF PEEL IN IT.YUMMMM!!! I STILL REMEBER THE FIRST ORANGE CAKE I EVER BAKED WAS FROM MY FRIENDS RECIPE Mrs.KARTIK.MOTHER OF TWO CUTE LITTLE CHILDREN WHO WERE ALWAYS CRAVING FOR YUMMY CAKES.

FEW MONTHS BACK I SHARED THE RECIPE OF http://trufflezzzgateauzzz.blogspot.in/search?q=ORANGE+CAKE WHICH WAS WITH EGGS.

SO TODAY I TRIED TO REPLICATE THE SAME TEXTURE WITH AN EGGLES RECIPE AND TRUST ME ITS EQUALLY AWSUM. YOU NEED TO TRY THIS TO BELIVE ME.

SO HERE GOES THE RECIPE!

                                             EGGLESS ORANGE CAKE 

INGREDIENTS:

• 1 1/2 CUPS OF MAIDA OR ALL PURPOSE FLOUR
• 3/4 CUP GRANULATED SUGAR
• 1/2 CUP MELTED BUTTER
• 1 TBSP OIL
• 1 CUP HUNG CURD
• 1 TSP BAKING POWDER
• 1/2 TSP SODA BI CARB.
• 1 TBSP OF MILK POWDER(OPTIONAL)
• ORANGE ZEST 1 TSP
• JUICE OF TWO ORANGES FRESH APPROX. 1/2 CUP

FOR JUICY ICING:

• 250 ml freshly squeezed orange juice
• 100 gms grain sugar
• 2 tsp Orange Zest

METHOD:

• Get butter to room temperature. Take a bowl add butter and sugar and whip for 2 to 3 minutes till sugar dissolves and the mixture turns white in colour.
• Now add hung curd that too at room temperature and whip for another 2 to 3 minutes. if the texture looks different that is it separates don't panic.
• Further sieve all the dry ingredients and mix 2 tsp at a time and keep on beatingAdd milk powder and beat(optional).
• Finally add oil and orange juice+zest and beat for another 2 minutes.It should be light and fluffy.
• Line a baking tin and bake at 170degree Celsius till the skewer inserted comes out clean. Maximum of 20 minutes it will take.

Leave to cool in the tin for 15 minutes outside the oven(transfer to a wire wrack).Never leave the cake once its baked in the oven for too long,as it tends to dry up.

FOR THE JUICY ICING:

Pour orange juice and sugar in a small pan and boil on medium flame for 10 minutes or till thick in texture.now add orange zest,and let the liquid reach room temperature.

SERVING:

Transfer the cake to a plate and prick small holes all over the rim of the cake with a tooth pick.Pour the Luke warm orange juicy icing over it and serve.

 

SO ITS DIWALI TIME....EVERYBODY IS BUSY COOKING...AND TRYING TO MAKE THEIR SURROUNDINGS LOOK THE BEST. AS I HAVE ALWAYS BEEN BAKING CAKES,COOKIES,BREADS AND SAVOURIES THIS DEEPAWALI I THOUGHT OF GIVING A TWIST TO MY COOKING SKILLS.
                                        

AFTER FLIPPING OVER LOTS OF PAGES OF INDIAN SWEETS AND IGNORING THE FACT OF MAKING MALPUAS,GULAB JAMUN,KHEER,PHIRNEE,LADOOS I FINALLY DECIDED ON MAKING GULKAND FILLED KAJU ROLLS.

IF ITS DIFFICULT TO ROLL THEN MAKE KAJU BALLS WITH FILLING INSIDE.

AS IT WAS MY FIRST TRY THE COVERING OF KAJU GOT A BIT STICKY,BUT SOON MY DAD HELPED ME TO THE SOLVE THE PROBLEM AND IT TURNED OUT AMAZING. FOR ALL THE INDIAN DELICACIES MY DAD IS MY INSPIRATION!!


                                                  GULKAND FILLED KAJU ROLLS

GULKAND KAJU ROLLS

INGREDIENTS (FOR CASHEW ROLL)

• 400 gms CASHEWS
• 200 gms SUGAR
• 1/2 CUP MILK
• 2 TSP GHEE
• GREEN FOOD COLOUR FEW DROPS
• SAFFRON STRANDS
• 1 TO 2 TSP OF CORNFLOUR(TO BE USED ONLY IF DOUGHT TURNS OUT TO BE STICKY)
• 1 TO 2 TSP OF MILK POWDER

INGREDIENTS FOR THE FILLING:

• 4 TBSP FRESH GULKAND
• 2 TBSP CHOPPED ALMONDS
• 1 TBSP CHOPPED PISTCHOS
• STRANDS OF SAFFRON
• SUGAR AS PER TASTE(TOTALLY OPTIONAL)

METHOD:

• SOAK CASHEWS IN MILK FOR AN HOUR. ONCE SOAKED BLEND CASHEWS AND MILK IN A BLENDER TO A FINE PASTE. ADD SAFFRON STRANDS
• TAKE 1 TSP GHEE IN A HEAVY BOTTOMED PAN PREFERABLY IRON BASE.
• MIX PASTE AND SUGAR ,ONCE THE MIXTURE STARTS THICKINING,THIS WILL TAKE APPROXIMATELY 5 TO 10 MINUTES ON LOW FLAME KEEP ON TOSSING IT.
• CONTINUE STIRRING OVER LOW HEAT TILL THE MIXTURE LEAVES THE SIDES OF THE PAN AND BECOME DOUGH LIKE PASTE.
• IT SHOULD NOT BE STICKY. IT GATHERS INTO A MASS.
• REMOVE FROM HEAT ON A GREASES TRAY.
•  AND WHEN COOL ENOUGH TO HANDLE ADD 1 TSP GHEE ,FEW MORE SAFFRON STRANDS AND YES IF ITS STILL STICKY ADD 1 TO 2 TSP OF CORNFLOUR POWDER AND 1 TO 2 TSP OF MILK POWDER.
• MAKE A SOFT DOUGH ,BUT REMEMBER ALL THIS SHOULD BE DONE WHEN THE DOUGH IS STILL WARM
• NOW FLATTEN THE DOUGH AND PLACE ON A GREASED ROUND TRAY. START ROLLING IT WITH A ROLLING PIN WITH BUTTER PAPER OR ALUMINIUM FOIL ON TO A TO GET A SMOOTH FINISH.
• ROLL TO A THICKMESS OF 4 MM

FOR THE FILLING:

• MIX IN ALL THE INGREDIENTS AND MICROWAVE FOR 2 TO THREE MINUTES ,SO THAT GALKAND MIXES UP NICELY WITH THE NUTS.

MAKING OF ROLL:

• TAKE A SPOON OF GULAKND FILLING AND PLACE IT OVER CASHEW NUT ROLLED RECTANGLE SHEET. ROLL UP THE CASHEW SHEET ENCLOSING THE GLKAND MIXTURE. 
• USE BUTTER PAPER OR ALUMINIUM FOIL AS A BASE
• REFRIGERATE FOR SOME TIME AND CUT INTO PIECES.
• CAN DECORATE WITH SILVER WARQ

CASHEW PASTE

ON LOW FLAME

DOUGH WITH COLOUR

GULKAND MIX

 

SOME IMPORTANT TIPS:

• IF YOU WANT TYPICALLY MARKET TYPE TEXTURE ADD 80 GMS KHOYA OR MAWA TO CASHEW PASTE AND FOLLOW THE SAME PROCEDURE OF ROASTING ON ALOW FLAME TILL ITS GETS DOUGH LIKE CONSISTENCY.
• AVOID CORFLOUR,AS IF WE ARE COOKING AT HOME THE RECIPE BE SHOULD BE AT ITS PUREST FORM.
• IF ITS NOT EASY TO MAKE ROLLS TRY MAKING BALLS FILLED WITH GULKAND MIXTURE INSIDE.
• KEEP REFRIGERATED.

             WISH YOU ALL A VERY AND HAPPY AND PROSPEROUS DEEPAWALI!!

 

 

 

ITS ALL ABOUT BEING A VEGETARIAN!! AFETR VISITING SO MANY RESTAURANTS AND TASTING THE HUGE NUMBER OF KABABAS MY PALLETE STARTED RELISHING THESE KALA CHANA KABABS. SO AFTER EXPERIMENTING AND SPOILING N NUMBER OF TIMES I FINALLY FOUND A PERFECT RECIPE. THE BEST PART IS I THAT LEARNT IT FROM ONE OF MY HOUSE HELPS IN LUCKNOW THE CITY OF 'KABABS'.

SO HERE IS THE RECIPE TO THE AUTHENTIC CHANA KABABS.FULL OF NUTRITION AND OIL FREE.MADE WITH MY FRIEND ROHINI AZAD DEWAN.

                                                        KALA CHANA KABABS

 

CHANA DAL KABAB

 

                                      


INGREDIENTS:

• 250 GMS BLACK CHANA
• 4 TO 5 CLOVES OF GARLIC
• 2 " OF GINGER
• 3 TO 4 CHOPPED GREEN CHILLIES
• 2 TSP GARAM MASALA
• 4 TSP CHAAT MASAL
• SALT AS PER TASTE
• 1/2 TSP RED PEPPER POWDER
• 1 TSP DRY MANGO POWDER(AMCHOOR)
• CHOPPED FRESH CORIANDER LEAVES
• OIL FOR TEMPERING(DESI GHEE PREFFERED)

ONIONS FOR GARNISHING

FOR MINT CHUTNEY

• 1 PACK OF FRESH CORIANDER LEAVES
• 1/4 PACK OF MINT LEAVES
• 1/2 CUP HUNG CURD
• 1/2 TSP LEMON JUICE
• 1 GREEN CHILLI
• SALT TO TASTE
• 2 TO 3 PINCHES OF SUGAR

METHOD:

• SOAK THE BLACK CHANA OVERNIGHT OR FOR ATLEAST 4 TO 5 HRS. DRAIN AND RINSE NICELY. PUT IT IN PRESSURE COOKER WITH GARLIC,GINGER,SALT,GREEN CHILLIES.ADD WATER AND PRESSURE COOK
• DONT ADD MUCH WATER,ONLY AS MUCH REQUIRED FOR BOILING. THAT IS 4 TO 5 CUPS. PRESSURE COOK TILL SOFT.
• NOW OPEN THE PRESSURE COOKER LID AND LET THE EXCESS WATER EVAPORATE. THE CHANA SHOULD NOT TURN TOO DRY. ELSE IT WILL BE DIFFICULT TO MASH THEM IN MIXER.
• NOW LET THE MIX COOL DOWN.
• TAKE A MIXER AND  MAKE A THICK PASTE OF IT,BY CHURNING.
• KEEP PATIENCE IT WILL TAKE SOME TIME.
• DONT ADD TOO MUCH WATER AS IT WILL BE DIFFICULT TO MAKE KABABS OTHERWISE.
• IF IT GET WATERY CAN ADD A BIT OF BESAN
• YOUR BATTER IS READY,ADD CHAAT MASALA.DRY MANGO POWDER,FRESH CHOPPED CORIANDER LEAVES,1 CLOVE OF CHOPPED GARLIC(IF REQUIRED) AND RED PEPPER POWDER.
• MIX IN NICELY.AND MAKE TIKKIS OUT OF IT.
• ADD MINIMUM OIL REQUIRED ON A NON STICK PAN AND SERVE ONCE GOLDEN BROWN IN COLOUR.

MINT CHUTNEY:

•  WASH CORIANDER,GREEN CHILLIES AND MINT LEAVES
• PUT IN A MIXER AND PUREE IT NICELY
• NOW ADD HUNG CURD,SALT,DROPS OF LEMON,SUGAR AND JUST CHURN IT ONCE MORE.
• SERVE CHILLED,WITH KABABS.

GARNISH WITH ONION RINGS SOAKED IN LEMON,SALT AND BLACK PEPPER.

TASTES BEST WITH ROOMALI ROTI OR LACHA PARATHA.
 

MALPUAS! THE NAME ITSELF MAKES ME DROOL ON THE YUMMY FLAVORS OF SAUNF AND ELAICH I(FENNEL SEEDS AND CARDAMOM). IT REMINDS ME OF AROMA OF DESI GHEE TEMPERING THE CORNERS OF THE HOUSE IN CHILDHOOD DAYS. TODAY ALL OF A SUDDEN I PLANNED OF TRYING SOMETHING NEW, THE IDEA OF MALPUA PIZZA STRUCK ME!!!!
SOUNDS ODD! BUT TRUST ME IT TASTED GOOD.ITS NOT DEEP FRIED ITS PAN BAKED. WITH A TOPPING OF WHIPPED GULKAND (ROSE) FLAVORED TOPPING MORE LIKE A RABREE AND RICH DRY FRUITS.
THE TOPPING IS FAT FREE AS WE ARE USING SOYA WHIPPING CREAM AND PANEER OR COTTAGE CHEESE INSTEAD OF MAWA TO GET THE THICK TEXTURE.

THE BEST OF ALL THE NAMES MY AUNT(TAIJI) GAVE IT TO THE RECIPE IS ..."DESI PUA WITH FIRANGI TADKA"

                                                           MALPUA PIZZA
            (FUSION OF PAN MADE MALPUA TOPPED WITH WHIPPED ROSE RABREE)

                                           

 

MALPUA PIZZA

INGREDIENTS:

FOR MALPUA AS PIZZA BASE

• 1/2 CUP MAIDA
• 4 TSP SOOJI
• 2 TBSP MILK POWDER
• 1 TSP SUGAR OR CONDENSED MILK
• 2 TSP MALAI OR CREAM (OPTIONAL)
• 1/4 TSP FENNEL POWDER
• 1/2 TSP CARDAMOM POWDER
• CHOPPED PISTACHIO AND ALMOND (as per taste)
•  1 CUP MILK(LUKE WARM)
• SAFFRON
• 3 TO 4 TSP OF DESI GHEE

FOR SUGAR SYRUP:

• 1 CUP SUGAR
• 1/3 CUP WATER
• 2 TSP POWDERED CARDAMON
• FEW STRANDS OF SAFFRON

FOR TOPPING

• WHIPPING CREAM 1 CUP
• GULKAND 5 TBSP                                                        
• 50 GMS FRESH PANEER
• 1 TSP CONDENSED MILK
• ROOHAFSA OR ROSE SYRUP 5 TBSP
• CHOPPED NUTS(ALMOND,PISTACHIO)
• SAFFRON FEW STRANDS
• RED COLOUR(OPTIONAL)

METHOD:

• MIX IN ALL THE INGREDIENTS OF THE MALPUA IN A BOWL AND BEAT NICELY WITH A BALLOON WHISK,TILL NO LUMPS ARE SEEN.THE BATTER SHOULD OF RIBBON CONSISTENCY. WE SHOULD ALWAYS ADD MILK SLOWLY TO THE BATTER AS PER CONSISTENCY. BEATING WILL MAKE MALPUAS SOFT.

                                                      

• HEAT A NON STICK PAN AND POUR A TSP OF PURE GHEE OVER IT. SPREAD IT EVENLY. NOW POUR THE BATTER IN THE PAN AND LOWER THE FLAME. LET IT GET BROWN FROM ONE SIDE THEN FLIP IT. THE MALPUA WILL TAKE AROUND 10 TO 15 MINUTES ON LOW FLAME. WE WANT THE MALPUA TO BE A BIT CRISP. AS IT HAS TO FORM THE BASE FOR OUR PIZZA.

                                                            

 FOR SUGAR SYRUP:

• TO PREPARE THE SUGAR SYRUP,ADD SUGAR AND WATER IN STEEL VESSEL AND BOIL FOR 10 TO 15 MINUTES TILL THE SYRUP GETS THICK.  ADD CARDAMOM POWDER AND SAFFRON TO IT AND KEEP ASIDE.

  FOR TOPPING:

• WHIP THE CREAM WITH A HAND BLENDER TIL IT GETS THICK.NOW ADD GRATED PANEER ,GULKAND TO THE CREAM AND BEAT AGAIN. ADD CONDENSED MILK AND WHIP TILL THE CREAM IS THICK.THE TOPPING IS READY.

  ITS TIME TO ASSEMBLE THE MALPUA PIZZA. 

• PLACE THE MALPUA ON THE PLATE TO BE SERVED.
• SOAK IT WITH PREPARED SUGAR SYRUP TILL IT GETS SOFT.LET IT COOL PROPERLY.
• NOW SPREAD THE TOPPING LEAVING THE EDGES OF THE BASE TO GIVE PIZZA EFFECT. 
• NOW ADD ROSE SYRUP IN BETWEEN AND SPREAD AS SHOWN IN PICTURE.SPRINKLE NUTS AND SAFFRON.CAN EVEN ADD RED COLOR TO SYRUP TO GIVE DARK TEXTURE .
•  CHILL IN REFRIGERATOR FOR SOME TIME AND THEN WITH HELP OF PIZZA CUTTER SLICE THE MALPUA AND SERVE.   

                                                                                                                                                           

WHIPPED CREAM SPREAD

AFTER ROSE SYRUP SPREAD

                             

MALPUA PIZZA

• IF WHIPPED CREAM IS NOT AVAILABLE THEN THIS RECIPE OF RABRI AS TOPPING CAN BE USED.ROSE RABRI
• IN CASE YOU DONT LIKE THE TASTE OF ROSE SYRUP THEN CAN ADD RED COLOR TO A BIT OF CREAM AND SPREAD IN BETWEEN.
• FENNEL SEEDS AND CARDAMOM ARE A MUST

                                                

THE TEXTURE OF THIS DESERT IS MAGNIFICENT AND MOUTHWATERING.
HI ALL....TODAY AS WE ARE CELEBRATING OUR 8TH ENGAGEMENT ANNIVERSARY I PLANNED OF MAKING SOMETHING EASY AND THE ONE WHICH MY HUBBY WOULD RELISH.AS I WAS SHORT OF TIME I PLANNED OF MAKING CARAMEL CUSTARD WITH STRAWBERRY CRUSH TOPPING.IT TASTED YUM!!!!! ITS A CREAMY DESERT WITH MOULDED CUSTARD.
THE BEST THING ABOUT THE RECIPE IS THAT IT REQUIRES NO BAKING AND IS LOW ON COST...ALL THE INGREDIENTS ARE MOSTLY AVAILABLE @ HOME. ITS JUST ABOUT MIXING AND STEAMING.
STEAMING IN PRESSURE COOKER OR A WATER BATH IN OVEN IS TOTALLY YOUR CHOICE. I TRIED BOTH BUT TRUST ME OVEN TAKES A LOT OF TIME WHERE AS PRESSURE COOKER TICKS THE CLOCK BEFORE TIME.

HERE WE GO................

                                                  STRAWBERRY CARAMEL CUSTARD

INGREDIENTS:  

• 3 EGGS
• 21/2 CUP MILK(NORMAL TEMPERATURE)
• 9 TSP SUGAR
• 9 TSP MILK POWDER
• 2 TSP CUSTARD POWDER
• 1 TSP VANILLA ESSENCE
• 2 TBSP STRAWBERRY CRUSH 

FOR SUGAR CARAMEL:(ITS CALLED BASE FOR PUDDING)

• 5 TBSP SUGAR (WHITE) OR
• 5 TBSP BROWN SUGAR

I PREFER WHITE SUGAR FOR CARAMELIZING.

METHOD:

• FOR THE PUDDING BASE TAKE 5 TBSP SUGAR IN A PAN IN WHICH THE CUSTARD HAS TO BE STEAMED.CHECK THE MOULD BEFOREHAND,THAT IT FITS IN YOUR PRESSURE COOKER. PLACE THE MOULD DIRECTLY ON LOW HEAT AND MELT THE SUGAR TILL IT LIQIDIFIES. WHEN THE LIQUID BECOMES DARK IN COLOR SPREAD IT EVENLY ON BASE. # IF YOU ARE USING AN UTENSIL WHICH CANT BE HEATED ON FLAMES DIRECTLY THEN MAKE THE CARAMEL IN A DIFFERENT PAN AND TRANSFER IMMEDIATELY TO THE MOLD IN WHICH U WILL STEAM THE CUSTARD. THE CARAMEL LOOKS DRY AND EVEN CRACKS ONCE MADE. DON'T PANIC.IT MELTS ONCE STEAMED.

CARAMELIZED BROWN SUGAR.

• NOW IN A LARGE BOWL BEAT THE EGGS,SUGAR,MILK,MILK POWDER,CUSTARD POWDER,VANILLA ESSENCE FOR 1 MIN WITH A ELECTRIC BEATER. POUR OVER CARAMELIZED SUGAR.( CAN EVEN MIX WITH HAND WHISK INSTEAD OF BEATER)
• PREPARE THE PRESSURE COOKER BY FILLING IT WITH LITTLE WATER(the stand should dip in water but water level should not be too high) AND PLACING A FLAT STAND IN IT,ON WHICH THE MOULD CAN BE PLACED.
• PUT THE MOULD IN THE PRESSURE COOKER AND REMOVE THE WHISTLE. CLOSE THE LID AND LET IT STEAM TILL THE KNIFE INSERTED COMES OUT CLEAN.(APPROX 20 MINUTES)

                                                       

ALL SET TO BE STEAMED.

• CARAMEL CUSTARD IS READY. REFRIGERATE IT OVERNIGHT OR TILL U CAN RESIST EATING AND SERVE CHILLED. TO SERVE,RUN A KNIFE THROUGH THE SIDES OF A MOULD AND THEN PLACE THE MOULD ON THE PLATE YOU ARE SERVING....BOTTOM SIDE UP,AND SLOWLY PULL UP THE MOULD. 
• DRIZZLE SOME STRAWBERRY CRUSH OVER IT AND SERVE.

WITH DARK BROWN SUGAR

                                                       

WITH WHITE SUGAR AND DRIZZLED WITH STRAWBERRY CRUSH

IMPORTANT TIPS:

• DE -MOULD THE CUSTARD ONCE CHILLED.
• IT TASTES BEST WITH VANILLA FLAVOR
• ITS EVEN CALLED CARAMEL FLAN
• IF YOU CANT MAKE THE CARAMEL BASE THEN USE READY MADE BUTTERSCOTCH SAUCE WITH LITTLE BROWN SUGAR TO SPREAD AS A BASE.THEN WARM IT A BIT .(IT WILL TASTE A BIT DIFFERENT,BUT WILL NOT SPOIL THE SHOW)

                                                        

So finally after along break from baking ,today i planned to bake pineapple cupcakes for a workshop conducted by a friend,for small kiddos.Believe me the kids now a days are much better at everything than what we used to be..I gave them whipped cream,ganache,sprinklers,chocolate chips and edible photo sheets.....to top up the cup cakes as per their creativity. They were better than what i would have been at their age...simply aw sum...forgot to click pics....sorry...
As it was fun filled evening  full of dance,music,plays ,poetry's  CUPCAKES had their own charm. All the mothers were quite keen on learning them. So the recipe for these cupcakes are dedicated to all the cute little kids and their darling moms who want to impress their kids....          
And the best part is that it can be baked in oven as well as prepared in a cooker or a deep vessel(details given below)

                                            PINEAPPLE CUP CAKES  (for 12 cupcakes)
                 
                                     

TOP TWO CUP CAKES ARE COOKER BAKED AND REST BAKED IN OVEN.

INGREDIENTS:

• 100 gms flour(Maida)
• 1 tsp baking powder
• 1 pinch soda bi carb
• 80 gms fine castor sugar
• 100 gms butter(room temperature)
• 20 ml pineapple crush
• 2 eggs or (1 egg  plus 1 egg yolk ,if too much egg is not required will also do ) 
• 100 ml milk

Method 1:

1. Sieve flour,baking pwd,soda bi carb twice through a fine sieve.
2. Now break both the eggs in a deep bowl and beat till frothy.(approx 30 sec)
3. Add castor sugar and beat again
4. Add sieved flour mix gradually with the help of a spoon and keep on beating
5. Add butter and beat for another 30 seconds
6. Pour in milk and pineapple crush and keep on beating for another 30 to 40 sec.
7. Your cake batter is ready
8. Prepare a muffin pan by lining the cup cake paper or individual molds as per choice.
9. Pour in the batter with a scoop (as it helps in getting equal quantities in all) cups or else can use a spoon.
10. Keep in the preheated oven at 180 degree Celsius for 20 minutes or till the skewer inserted comes out clean 
11. Once out of oven brush with milk. It makes them more soft.And cover.
12. Serve hot or refrigerate in an air tight container.

Method 2:

• Follow the same procedure from point 1 to 9
• Now take a deep flat pan or a cooker.
• Add salt about 250 gms to form a base.
• Heat on high flame for 2 min.
• Base of the cooker and baking dish should not come in contact.else the cake might get burnt from base.
• Place a ring inside on salt to increase the height from base. Place cake mold on top of it and cover the vessel top only with a cloth then keep a place over it and a heavy stone so that there is no place for heat to evaporate. Make sure the cloth is folded upwards and not touching the gas stove.
• We use cloth so that water droplets are soaked by it rather than dropping back on cake.
• Otherwise one can even use the cooker lid without whistle.
• Bake on low heat for 20 minutes and check .skewer inserted should come out clean.
• REPEAT PROCEDURE 11 AND 12 MENTIONED IN METHOD 1 
  

TIPS TO REMEMBER:

• DO NOT OPEN THE OVEN AGAIN AND AGAIN.
• USE EGGS AND BUTTER AT ROOM TEMPERATURE
• CAN USE ANY OTHER FLAVOR IN PLACE OF PINEAPPLE LIKE STRAWBERRY,MANGO,ORANGE.
• CAN USE IT AS A BASE FOR TRIFLE PUDDING

MAWA GUJIA OR KARANJI

AT TIMES WE NEED TO GO TRADITIONAL..OTHER THAN BAKING ,AT TIMES I EVEN TRY MY HANDS ON TRADITIONAL INDIAN COOKING. THE CREDIT FOR TEACHING ME THE INDIAN DELICACIES GOES TO MY MUM AND PA. LATE NIGHT TRIALS IN THE KITCHEN WITH MY DAD WHEN MY MUM WAS DEEP ASLEEP IS THE BEST PART OF COOKING WHICH I REMEMBER. AND AS LUCK WOULD HAVE IT I GOT MARRIED TO A TYPICAL NORTH INDIAN WHO RELISHES DELICACIES LIKE JALEBI,IMARTEE,RASAGULLAS AND GUJIAS AS THAT COMPARED TO FANCY DESSERTS.

SO WITH MY EXPERIENCE TODAY I AM GOING TO SHARE THE RECIPE OF GUJIA OR KARANJI AS CALLED IN MAHRASHTRA.

                                                          GUJIYA OR KARANJI
                                                           (MAKES 50 GUJIYA)
INGREDIENTS:
FOR FILLING
1/2 KG MAWA OR KHOYA
1/2 DRY COCONUT GRATED
15 TO 20 ALMONDS FINELY SLICED
30 GMS RAISINS(OPTIONAL)
50 GMS CHOPPED PISTACHOS
FEW STRANDS OF SAFFRON
2TSP POWDERED GREEN CARDAMOM
300 GMS BOORA OR POWDERED SUGAR

FOR COVERING:
1KG MAIDA OR FLOUR
5 TBSP GHEE OR REFINED OIL(I PREFER GHEE)
FEW STRANDS OF SAFFRON SOAKED IN 100 ML WATER
1/2 TSP CARDAMOM POWDER

YOU WILL ALSO NEED:
1 LTR OIL FOR FRYING
GUJIYA MAKING MOULD OR CAN BE DONE WITH HAND

METHOD:

• TAKE A HEAVY BOTTOMED PAN ADD KHOYA TO IT AND KEEP ON MOVING IT ON LOW FLAME TILL IT TURNS PINKISH OR GOLDEN IN COLOR.
• I PREFER IRON VESSEL AS IT GIVES AN AUTHENTIC TASTE. YOU CAN NOTICE THE DIFFERENCE IN COLOR. ONCE THE KHOYA TURNS PINKISH,SWITCH OFF THE FLAME . TILL THE TIME KHOYA COOLS DOWN CHOP NUTS,GRATE COCONUT,POWDER CARDAMOM . NOW ADD ALL THIS TO KHOYA AND MIX WELL.ADD BOORA (BASICALLY A FORM OF POWDERED SUGAR) OR POWDERED SUGAR TO THE MIX, ONCE ITS COMPLETELY COOLED. NEVER MIX SUGAR WHEN THE KHOYA IS HOT.( powder cardamom with some sugar...its easier this way)

 

• NOW ITS TIME TO MAKE THE DOUGH FOR THE COVERING. FOR TASTY GUJIAYAS ITS IMPORTANT TO MAKE A PERFECT DOUGH,WHICH IS TIGHT ASIT WILL HELP THE GUJIYAS TO BE CRISP FOR A LONGER PERIOD. 
• TAKE A BOWL WITH HALF CUP HOT OF WATER ADD KESAR STRANDS TO IT AND COVER. LET IT BECOME A GOOD CONCOCTION OF KESAR.                                                                                    

                                            

• TAKE THE MENTIONED AMOUNT OF MAIDA/FLOUR IN A BIG BOWL NOW ADD OIL/GHEE TO IT. THE BEST WAY TO KNOW IF THE AMOUNT OF OIL MIXED IS SUFFICIENT IS BY MAKING A BALL LIKE WITH YOUR HANDS OF FLOUR AFTER MIXING THE GHEE/OIL. I HAVE ADDED A PICTURE OF HOW THE FLOUR SHOULD LOOK.

 

• NOW MAKE A WELL IN BETWEEN AND ADD THE CONCOCTION OF KESAR TO IT WITH EXTRA WATER TO MAKE A TIGHT DOUGH.

          

• GET THE DOUGH READY,WITH APPROPRIATE AMOUNT OF WATER.
• AFTER THE DOUGH IS READY MAKE SMALL BALLS OF THE DOUGH AND ROLL THEM IN ROUND SHAPES LIKE SMALL CHAPATIS AND PLACE THEM ON GUJIYA MOULDS. PLACE THE KHOYA MIXTURE IN THE CENTER WITH THE HELP OF A SPOON  AND APPLY WATER ON SIDES OF THE CORNERS(EDGES) AND PRESS THE MOULD,TO GET THE SHAPE. 

   

• SO FINALLY THE GUJIAS ARE READY TO BE FRIED.
• TAKE OIL IN A HEAVY PAN( HEAVY PAN ABSORBS HEAT SLOWLY AND STAYS WARM FOR LONG WHICH GIVES GOOD COLOR TO GUJIYAS).
• DROP THEM IN OIL AT MEDIUM HEAT AND FURTHER REDUCE THE HEAT TO SLOW OR MINIMUM.KEEP ON MOVING THEM UP AND DOWN FOR PROPER FRYING.IT WILL TAKE MAXIMUM 20 MINUTES TO GET THE DESIRED GOLDEN COLOR. DON'T LOOSE PATIENCE.IT TAKES TIME .
• DON'T DROP MORE THAN 7 TO 8 GUJIYAS IN OIL AT A TIME.
• MOST IMPORTANT TIP IS TO CLOSE THE GUJIYAS WHILE MAKING WITH WATER PROPERLY,OTHERWISE THEY WILL OPEN UP IN OIL,MAKING IT DIFFICULT TO HANDLE. 

              

• ONCE FRIED DRAIN THEM ON A PLATE COVERED WITH PAPER NAPKIN,TO SOAK THE EXCESS OIL.

              

• OH! SO FINALLY YOUR GUJIAS ARE READY. SERVE THEM AS PER YOUR LIKING.
• STORE IN AIR TIGHT CONTAINERS 
• FOR LONG USE ONE CAN REFRIGERATE THEM AND JUST PUT THEM IN MICROWAVE BEFORE SERVING FOR 30 SECONDS.
• TASTE BEST IF CONSUMED WITHIN A WEAK. 

I HOPE YOU ALL WILL LOVE THE RECIPE. THIS RECIPE IS ACTUALLY COMING DOWN THE GENERATIONS. FROM MY GRAND MUM TO MY MUM AND NOW I AM TRYING TO FOLLOW THE TRADITION WITH A HOPE TO GET IT UNIVERSAL!

AND YES IF U DONT HAVE A GUJIYA MOULD THE I AM HEREBY ADDING A LINK WHICH I LIKED TO MAKE THE GUJIYA WITH HANDS...BASICALLY SHAPING...DONT USE OIL INSTEAD USE WATER TO SEAL THE GUJIAS....
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 AND ONE MORE PIC:(TAKEN THIS PIC FROM OTHER SITE)