Easy Homemade Bread

Blogging after a long long time...

Had been busy with my family and business, that i was finding very less time to write a blog post.

You all are aware that we are going through a tough situation now. Because of this critical situation, we all are forced to stay home. Some of you might be utilising this time to spend with your family, while some others might be feeling depressed. Whatever it is, please stay home and stay safe. Social distancing is very much needed. We can overcome this situation together, by staying separate.

Take this opportunity to brush up your hobbies, spend time with your family and learn new things.

To ease your boredom, i thought to write down an easy bread recipe, so that u can try at home and feed your family. This simple recipe doesn't have lot of ingredients, so as we have very limited resources now because of the lock down, we can try this one out. Baking is a stress buster, bread making is even more relaxing. Moreover, this will give your hands some workout 😊

Lets get into the recipe...

Ingredients

All Purpose Flour/ Maida - 225 gm (1 1/2 cup)
Warm Milk - 165 ml 
Yeast -1 tsp ( or 1 1/2 tsp of normal yeast)
Salt - 1/2 tsp
Milk Powder - 2 tbsp
Sugar - 2 tbsp
Butter (room temperature, not melted) - 1 tbsp

Method

• Take a big bowl. Pour warm milk into it. Add 1 tbsp sugar and instant yeast into it. Mix well and keep it aside for 10 mins. This will bubble up a bit.
• Now, add milk powder, salt and the remaining sugar. Mix well.
• Now add maida, little by little, mixing in between, using a spoon. Use your hand towards the end to mix properly. It will be sticky. Mix for 2-3 mins. Cover and keep it aside for 10 mins.
• After 10 mins, add butter, mix well and take this slightly sticky dough out onto a clean surface.
• Now, you have to knead well by stretching and kneading method for minimum 15 mins. If you find that its sticking to your surface or hands, add little bit of maida, 1 tbsp at a time. Don't add too much of maida at this time, or your bread will become hard. (see video to see stretching and kneading)
• Don't skip this step. Kneading is the key to a soft and tasty bread. This activates gluten which is very crucial in bread making.
• After kneading for 15 mins, your dough will be very soft and not sticky. 
• Now grease a bowl with little oil and place this dough into it. Cover and keep it in a warm place for 1 hour or till it becomes double in size.
• Once its double, take it out onto a clean surface. Dust little bit of maida and just knead for 1 min. We just want to knock out the air trapped in the dough.
• Take a rolling pin and roll the dough till it spreads nicely. Now, from one end, start rolling inwards tightly. Pinch the dough when it reaches the end. Tuck in the sides too. The dough will look like a log now. (see video for reference)
• Place this log into a greased loaf tin, pinched portion downwards. Cover with a damp cloth and keep it in a warm place for 1 hour.
• After 1 hour, when the dough rises, place it in a preheated oven at 160 degree Celsius for 40-50 mins till its brown on the top and cooked completely. When u hear a hollow sound on knocking on the top of the bread, then u can make out that its cooked completely.
• Every oven temperature is different, so bake according to your oven.
• Once its baked, take out and place the tin on a wired rack for 5 mins. Smear some butter on top of the bread.
• After 5 mins, overturn the tin and take out the bread and let it cool down completely. Don't let the bread cool down completely in the tin itself as it will become soggy.
• Slice the bread only after it is completely cool down.
• Enjoy!!

 

Baked Donuts / Doughnuts (No-Knead)

Who doesn't love donuts?  We all do, right? 

I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones. 

But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....

This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.

The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work......  Isnt it a relief? 

Do try it out and let me know... 


Ingredients

Maida 3 ¾ cups (575g)  
Dried yeast (active or fast action) 2 tsp
Salt  1 tsp 
Milk (warmed) ¾ cup (200ml)  
Butter (melted ) ¾ cup (170g) 
Eggs 4 (room temperature)
Honey ¼ cup ( 80g) 
Vanilla extract 1 tsp 



Method

1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear. 
4. Leave it at a warm place and let it rise for 2-3 hours. 
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled 
overnight. 
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.  
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown. 
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze. 
12. Enjoy them fresh.

Note:

1.The dough can be kept for 3 days in the fridge.


Vanilla Glaze

Ingredients

Powdered sugar 1 ½ cup (187g) 
Milk 2-3 tbsp 
Vanilla extract 1 ½ tsp

Method

1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth. 
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks. 

For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.

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Happy Baking!!

S'mores Cookies

A s'more is a traditional night time campfire treat popular in the United States and Canada, consisting of a fire roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. (Wikipedia)


My elder daughter is a big fan of marshmallows and she was telling me to bake s'mores cookies for a very long time. Searched in net and saw that there are many ways to bake them. The traditional one is much different from the ones people bake.

Couldn't get hold of graham crackers, which is to be used in these cookies. But, it didn't stop me from trying these cookies. Tried baking them with easily available ingredients.... So, these are the ones which I baked for her. Do try out and enjoy!!!

Ingredients

1-1/3 cups All Purpose Flour/Maida
1-1/4 cup Crushed Graham Crackers (I used digestive biscuits)
1/2 tsp Salt
1/2 tsp Baking Soda
1 Egg
1 tsp Vanilla Extract
1/2 cup Unsalted Butter (softened at room temperature)
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
1/4 cup Grated Chocolate (optional )
Marshmallows
Chocolate (cut into little squares)


Method

• In a bowl, mix together the flour, grated chocolate, salt, baking soda and biscuits. Keep this aside.
• Using an electric hand mixer or stand mixer, cream together the butter with both kinds of sugar, add the egg and vanilla and mix until combined. 
• Add the dry ingredients and mix until your dough has come together.
• Preheat your oven at 180 degree Celsius.
• Take small portions of the dough, roll it between your palms and flatten it a bit. Place them on a baking tray, lined with baking paper.
• Bake them for about 5 to 7 minutes or until lightly golden brown around the edges, remove from the oven.
• Place a small piece of chocolate on top of each cookie, followed by a small piece of marshmallow and pop them in the oven, just for about a minute or until the marshmallows start to lightly brown.
• Remove from the oven and immediately top them with another little piece of chocolate. Allow to cool slightly, before removing from the tray.
• Serve and Enjoy!!!

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Happy Baking!!

Sesame Poppy Seed Crackers

Crackers are flat, crisp and known to be a nutritious snack which is baked. They are always salted and can be made in different flavours. They are made in different shapes, commonly in round or square. Crackers can be enjoyed on its own or can be topped with Cheese, Dips, Soft Spreads, Jam, Butter or Peanut Butter or any thing you like :)

My husband and my kids love crackers and we usually buy from the stores. I thought to give it a try at home and it turned out to be really good.

Give it a try and you will love them for sure.

Recipe Source: Click here


Ingredients

250 gms All purpose flour/Maida
2 tbsp Poppy seeds
2 tbsp Sesame seeds
1 tsp Black pepper powder1 tsp Baking powder
½ tsp Salt60 gms Butter (Unsalted, cold and chopped)


Method

• Sieve maida, baking powder and salt into a bowl. Add poppy seeds, sesame seeds and black pepper powder. Mix well.
• Add butter and using your fingertips rub it until it resembles fine breadcrumbs.
• Make a well in the center and add 100ml cool water. Mix well until a firm dough forms. If needed add more iced water. Don’t over mix.
• Cut the dough into half and wrap one half in a cling film. Chill it in the fridge.
• Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
• Preheat oven at 180 degree Celsius.
• Place the baking tray in the preheated oven for 20 - 35 minutes till the crackers turns light golden colour.
• Once done, take out from oven and place them on a wire rack to cool.
• Serve them with hot coffee or tea.

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Whole Wheat Fruit and Nut Cookies

These cookies are healthy and yummy. Loads of nuts, dry fruits are added to it and moreover, it is made with whole wheat flour. Flax seed added to this recipe makes it even more nutritious and healthy. A perfect snack box goody for your kids.

It has a rustic look, with crispy texture. It remains fresh for days, if kept in an airtight container and moreover, if anything is left :) Try it out and let me know.

My kids are a big fan of these cookies that by now, I have made them two times and each time, it lasted only for a day. I could hear my kitchen cupboard open and close when I was not around....when asked, they would say... "Amma, only one" :) Kids are kids... Didn't stop them for the first time.... "sshhh....don't tell them that it is healthy" ;)

Recipe Source : Full scoops

Ingredients

3/4 cup Whole Wheat flour
1/2 cup Oats
1/4 cup Flax seed powder
1 tsp Baking soda
1/4 tsp Salt
1/4 cup Oil
1/3 cup Sugar (add upto 2/3 cup as per your taste)
1 Egg
1 tsp Vanilla extract
1 cup Dry fruits and Nuts (chopped)
1/2 cup Choco chips (optional)

 
Method

• Dry roast oats and keep this aside.
• In a bowl, mix whole wheat flour, flax seed powder, oats, baking soda, salt, choco chips and chopped nuts and dry fruits.
• In another bowl, beat sugar, oil, egg and vanilla extract till everything is nicely incorporated and sugar is completely dissolved.
• Add the dry ingredients into the bowl and mix well using a wooden spoon.
• Preheat the oven at 180 degree Celsius.
• Take small quantities of the dough and make balls of it. Flatten a bit and place them on a baking tray lined with butter paper.
• Place the baking tray in the preheated oven for 15 - 20 minutes till they are done.
• Once done, take out from the oven and let it cool on the tray for about 10 minutes.
• Later, transfer them onto an airtight container for later servings and Enjoy!!!

Note:

1. I added 1/3 cup of sugar and was satisfied with the sweetness as the raisins added in it gave that extra sweetness. If u have a sweet tooth, add bit more of sugar.
2. I added only about 1 tbsp. of choco chips. I felt, you can totally omit it if you don't have them in hand or don't like them in these cookies.
3. Don't powder the roasted oats. It totally gives a different texture when they are added just like that.
4. I added dry fruits like black raisins, green raisins and nuts like almond, cashew nuts. You can add any dry fruits and nuts you have at your home like cherries, dates, prunes, walnuts etc. Feel free to make these cookies more healthier.

 



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Cherry Coconut Muffins (No Sugar)

The name says it all.... its a muffin with cherries and coconut flavoured.

You might be thinking... how come muffins are not in a cup cake liner. It so happened that I kept a batch of muffins in the oven and after 10 minutes, power went off. I was tensed as to what to do with the batter. My Gas Oven Tandoor came to my rescue :) Poured rest of the batter in it and baked them at one go. I must say that the cake turned out to be soft and yummy.

Ingredients

2 cups Self Raising Flour (check here for substitute)
125 gms Butter (cold)
1 cup Cherry (pitted)
1 cup Desiccated Coconut
1 cup Coconut Milk
2 tbsp. Milk
1 Egg


Method

• Cut the cherries into small pieces. Keep this aside.
• Cut butter into small pieces.
• In a bowl, add self raising flour and butter. Mix gently using your fingers or put in a food processor and pulse for 30 - 60 seconds till it becomes the consistency of bread crumbs.
• Into this mixture, add all the rest of the ingredients and mix well using a wooden spoon or silicon spatula till everything is nicely combined.
• Preheat the oven at 220 degree Celsius.
• Spoon the batter into cupcake molds and place them in the preheated oven for about 20 minutes or until it is cooked.
• Once done, take off from the oven and let it cool on a wire rack.
• Later, Enjoy!!!

Note

1. You might have noticed that no sugar is added in this recipe. Still the muffin tastes light sweet as we have added cherries in it. If you need the muffins to be more sweet, add about 1/4 cup of sugar in it.
2. These muffins are best to be packed as snacks for kids.

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Vanilla Scones with Strawberry Cream Filling

A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal with baking powder as a leavening agent and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast. A scone is in some senses a type of pastry since it is made with essentially the same ingredients as shortcrust, though with different proportions of fat to flour. (WiKi)

It is originated from United Kingdom.

I had tasted scone once and somehow I didn't like the taste of it that I never thought to try it out at home. I had some left over fresh cream with me that I wanted to use it up. Didn't want to do the usual side dish, I wanted to try out a different dish.... as usual :) That's how I thought to try out an easy scone recipe... moreover, my little one is attracted towards cream buns these days... thought that this one would taste somewhat similar.

So here iam.... with an easy recipe for scones.... Try it out, you will like them for sure.

Ingredients

4 cups Self raising flour (check for the substitute here )
1 tbsp. Powdered Sugar
1 cup Thickened Cream
1 cup Milk
2 tsp Vanilla extract


For Strawberry Cream

1/4 cup Strawberry Crush or Jam
1 1/2 cup Whipped cream
1 cup Strawberry (chopped, optional)

Icing sugar for sprinkling on top (optional)


Method

• Sieve self raising flour, sugar and a pinch of salt and keep aside in a big bowl.
• Mix thickened cream, milk and vanilla extract in a bowl. Pour this into the dry ingredients and mix using a flat spatula to combine everything together.
• Put this dough onto a lightly floured surface and knead gently until smooth. Don't over knead it.
• Preheat the oven at 190 degree Celsius.
• Pat the dough into a 2.5 cm thick round. Using a 5 cm scone cutter or a normal round cutter, cut out the scones from the dough. Place them on a greased baking tray.
• Place the baking tray in the preheated oven for about 12 to 15 minutes or till the top turns golden brown colour.
• Once done, take out from the oven and cover the tray with a clean towel for 10 minutes.
• In the mean time, prepare the strawberry cream by adding the strawberry crush or jam into the whipped cream. Beat well using an electric hand beater or using a wire whisk until stiff peaks.
• Add strawberries if required at this stage. Gently fold using a spatula. Keep aside.
• After 10 minutes, take the scones and split them into half. Put some strawberry cream filling on one half and cover with the other half. Another small scoop of strawberry cream on top with little strawberry crush. Sprinkle little icing sugar....
• Enjoy these yummy and tasty scones.

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Red Velvet Cupcake (Egg less)

I had bakes these cupcakes long back and somehow, couldn't find time to post it in my blog... So, for all my friends, who had been asking for the recipe..... here it comes...

This is an amazing red coloured cupcake and the good thing about these cuties are that, they are not made using any artificial colours. Its the beetroot that is giving them these red-blushing colour. Isn't it great!!!

My kids gulped them, one after the other... Had to keep some aside, so that I could take snaps of these cuties :)

Nothing more to tell about these cupcakes, Yes! the name says it all.... Its red in colour.. of course, and like a velvet...so soft and moist. Its worth a try. So wear your apron and try it today!!!

Enjoy!!!

Ingredients

3/4th cup Beetroot puree 
1 1/2 cup Maida/All purpose flour
4 tsp Cocoa powder
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup milk + 1 tbsp vinegar (mixed and keep aside for 5 mins)
1 cup Sugar
1/2 cup Vegetable Oil
1 tsp Vanilla extract


Method

• To make Beetroot Puree:

Pressure cook 2 beetroots with skin, and when they are nicely cooked, cool them and peel the skin off. Cut into cubes and blend it into a smooth puree. If needed add 4 tbsp. water while blending. Take only 3/4th cup of the puree from it and use in this recipe.

• Sieve maida, cocoa powder, baking powder and salt. Put this in a bowl. Keep aside.
• Preheat the oven in convection mode at 200 degree Celsius.
• Prepare the baking tin by lining with the butter paper. Keep aside.
• In a bowl, put the milk + vinegar mixture, sugar and oil. Using an electric beater, blend well till the sugar is completely dissolved.
• Add the beetroot puree and vanilla extract. Mix well.
• Now add the dry ingredients (which we had sieved) into this mixture. Mix well.
• Pour the batter into the cupcake molds and bake for 20 - 25 minutes or till the toothpick comes out clean.
• Serve and Enjoy!!!




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Chocolate Brownie

Who doesn't know about chocolate brownies... Yummy, chocolatey and what not... And an Ice cream scoop on top of it.... mind-blowing, isn't it? I am sure, you won't ask for anything else... Sinful Indulgence at its peek ;)

I had tried out some brownie recipes, and many of them was a flop and some were too good (recipes I have already posted in my blog). Though I have tried out some egg less versions of chocolate brownie, this one is with eggs. So all vegetarian friends, don't worry, check out my egg less brownie recipes here. This is for all the non-vegetarian friends out there...This recipe is A-M-A-Z-I-N-G....

If you are looking for an excellent and no-fail recipe of Chocolate brownie, your search ends here.... Try out this recipe and you will love it for sure.

I got this recipe from Anna Austin (a cake decorator) and thanks a lot for her for sharing this yummy recipe.

Ingredients

150 gm Butter (unsalted)
185 gm Dark Chocolate
275 gm Brown sugar or white sugar (i used about 200 gms of white sugar)
3 Eggs
85 gm Maida/All purpose flour
40 gms Cocoa powder
1/2 cup Cashewnuts (optional)
50gms White chocolate (chopped)
50 gms Milk chocolate (chopped)


Method

• Melt dark chocolate and butter in the microwave. Keep this aside.
• Mix maida, cocoa powder and cashew nuts in a bowl and keep this aside.
• Beat eggs and sugar till light and fluffy using an electric beater.
• Add the melted chocolate+butter mixture into it.
• Fold the mixture using a spoon. Don't over mix.
• Add maida+cocoa powder+cashew nuts mixture little by little into the wet mixture. Mix only in one direction.
• Now add the chopped milk and white chocolates. Mix well.
• Pre-heat the oven at 180 degree Celsius.
• Pour the brownie batter into a prepared baking tin and bake for about 35 to 40 mins till the toothpick comes out with little crumbs.
• Once done, place it on a wire rack, till it is cooled down completely.
• Once cooled, cut it into square pieces and serve it along with a scoop of ice cream.
• Enjoy!!!

 

 

 

 

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Homemade Fondant

I have seen many recipes for making homemade fondant, but was reluctant to try out any of them, thinking if it would come out good or not. At last, rounded off to Veena's recipe as I had tried out many of her other recipes and all had come out good. But some of the ingredients were not easily available. So I was waiting to get all of them or the substitutes, so that I can start off.

Many people had asked me to give a homemade fondant recipe. I had told them to wait, till I try out a recipe and if it come out good, then I will share. So friends, here's the fool proof recipe for homemade fondant...

I was in need of some fondant to decorate a cake and good brand is not available now in stores. So I had no choice, but to try out this recipe. Now I regret, why I didn't try this earlier. It is so tasty and yummy. Can be thinly rolled out. I am really thankful to Veena for sharing her recipe.

This recipe makes about 1100 to 1200 grams of Fondant.

Recipe Source : veenaartofcakes

Ingredients

1/4 cup Fresh Whipping Cream (or non-dairy whipping cream)
1 1/2 tbsp Gelatin
1/2 tsp Meringue powder or (1/2 tsp Gelatin)
1/2 cup Light Corn Syrup or (Glucose Syrup : 1/2 cup minus 2 tbsp + 1 tbsp water)
3 tbsp Butter or Veg Shortening.
1 1/2 tbsp Glycerin
1/2 tsp Salt
2 tsp Vanilla extract or other flavouring.
1 kg Icing Sugar or Powdered Sugar


Method

• Keep all the ingredients needed for making this fondant ready, as you have to work fast after melting the gelatin.
• In a microwave safe bowl, put the cream and add gelatin into it. Mix well and keep aside for 2 minutes until it blooms.
• Later, place it in the microwave - Power High for 10 seconds. Take out and mix. If gelatin is not melted completely, put it back in the microwave for another 10 seconds. Do this process, until gelatin is nicely melted and you get a smooth mixture.
• In the mean time, take a big bowl and put 700 gms of icing sugar in it. Make a well in between and keep this aside.
• When the gelatin is nicely melted in the cream, add butter. Mix well. The heat in the gelatin cream mixture will be enough for the butter to melt. If small bits of butter is seen without melted, no probs, you can go ahead with the next ingredient.
• Next add glucose syrup or corn syrup. Mix well. Add salt. If adding meringue powder, add it now. Mix well.
• Next add glycerin and vanilla extract. Mix again. You will get a gooey mixture. If you see that it is bit liquidy, no problem go ahead with the next step. (Make sure that this mixture is not hot or warm. By the time you mix all the ingredients, the mixture should come to room temperature)
• Add this mixture into the well which we had created in between the icing sugar.
• Mix gently by folding in the icing sugar from the sides. Use your hand to mix all the icing sugar into the liquid mixture. When it starts to stick, add the rest of the icing sugar, little by little. Transfer it onto a clean kitchen surface and knead well. If you are able to make it into a smooth dough, stop kneading and transfer it into a zip lock bag or cling wrap it. Place it in an airtight container and place it in the fridge overnight to rest.
• When you are ready to decorate your cake with the fondant, take out the container (with fondant) and let it come to room temperature for about 2 hours. Later, take out the fondant and knead again till it becomes soft. If bit sticky, add little corn flour on the surface and knead again. If more sticky, add little icing sugar and knead again.
• Your homemade fondant is ready. You can roll it really thin and taste is simply awesome.

Note:

1. You can store this fondant in room temperature for about a month. But i would recommend to store it in the fridge till you use them. In summer, keep the fondant in the fridge and it will stay fresh for up to 3 months. Keep in the freezer, if you want to store for longer period. Whenever you need to use the fondant, take it out about 2 - 3 hours before or keep outside overnight. Knead again and you are good to go.
2. As many of the ingredients are not available easily in India, I have used substitutes. Like, instead of meringue powder, I used gelatin and instead of light corn syrup, I used glucose syrup (quantity is mentioned above).
3. The gelatin used instead of meringue powder, was added to the cream (in the beginning) along with the 1 1/2 tbsp. gelatin for melting.
4. All the ingredients should be kept ready before starting to make this fondant, as we have to work fast.
5. I used Amul fresh cream which worked really fine. If you have whipping cream, go ahead with that.
6. Initially, take only 700 gms of icing sugar. Later add little by little till you get a soft dough.
7. Even after using 1 Kg icing sugar, you feel that the dough is bit sticky, no problem, store it in the zip lock bag, in the container and keep in the fridge overnight. Next day, it will be fine and not sticky. If still it is bit sticky, while kneading add corn flour and if more sticky add bit of icing sugar.
8. You can check Veenaartofcakes if you would like to see the video as to how to make it.
9. I had used yellow butter and dark coloured vanilla extract, so I couldn't get the perfect white fondant. It is an ivory coloured fondant which I made. If you want a white fondant, use white butter and light coloured vanilla extract or any other flavouring.

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Mawa Cup Cake (Egg less)

I had made a batch of khoya/mawa and didn't want to make the usual sweets with them. Wanted to try out something different and that's how I ended up making this yummy soft mawa cupcakes. Some of the cupcakes, I baked in my new Gas Oven Tandoor and some in my oven. Even made a small cake too.

Did I tell you that iam trying my hands on fondant decorations? I wanted to cover a cake with fondant and try some decorations. So used the small mawa cake for that. Will post some pics... Hope you will like it...

Coming back to the cake. Its really soft and rich. Though not a healthy one, but can indulge in this yummy cake once in a while. So, go ahead and bake them. Its worth a try!!!

Ingredients

160 gms Maida/All purpose flour
1/2 tsp Baking powder
1/2 tsp Baking Soda
120 gms Butter
200 gms Condensed milk
1 tsp Vanilla essence
75 ml Milk
150 gms Khoya/Mawa


Method

• In a bowl, sieve maida, baking powder and baking soda. Keep this aside.
• In another bowl add butter and condensed milk. Beat well using an electric beater till it reaches a soft and smooth creamy consistency.
• Add vanilla essence and mix well.
• Now add the maida mixture into it. Mix well. Add milk and beat again till everything is nicely combined.
• Later, add khoya/mawa into the batter and beat again till it is combined properly.
• If baking cupcakes, pour spoonful of batter into the cupcake molds. If baking a cake, pour the batter into the prepared baking tin.
• Pre-heat the microwave oven in convection mode at 180 degree Celsius.
• Place the cupcake mold or cake tin in the preheated oven for about 20 - 25 minutes or till it is done. Do a toothpick test to check whether the cake is baked or not.

Note:

1. You can sprinkle little khoya/mawa on top of the batter after pouring it in the cupcake mold or baking tin.
2. I had baked a batch of cupcakes in my new Gas Oven Tandoor and it came out perfect. So if you have a GOT, you can try this recipe in it. But keep a close watch, as it cooks faster and may burn on top.
3. The khoya/mawa is used in this recipe is a homemade one. You can use store bought ones also.

This is the picture of the cupcakes, which I baked using Gas Oven Tandoor...

 



Some pics of my first ever fondant decorated cake...the cake is Mawa cake.

This is how it looked after cutting :)

Hope you liked the pics... Thanks for watching... Try out the cake and let me know how you liked it.



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