Sukhdi Cake

Preparation time 10 minutes

Baking time 30 minutes

Yield 500g

 

Ingredients:

Whole Wheat Flour ¾ cup

Oats Powder ¼ cup

Dried Ginger Powder 2 tbsp

Cardamom Powder ½ ts

Mix Dry Fruits ½ cup

(Cashew Nuts, Almods, Walnut, Black Raisins, Sunflower Seeds)

Ghee ½ cup

Jaggery ½ cup

Curd ½ cup

Milk ½ cup

Baking Powder 1 ts

Baking Soda ½ ts

Coconut and Flax Seeds for garnishing

 

Ghee and Whole Wheat Flour for greasing and dusting cake mould

 

Method:

Take in a mixing bowl, Whole Wheat Flour, Oats Powder, Dried Ginger Powder and Cardamom Powder. Mix well and sieve it.

 

Take in another mixing bowl, Ghee and Jaggery. Mix well.

 

Add Curd and Milk. Mix well.

 

Add Baking Powder and Baking Soda. Mix well.

 

Add Whole Wheat Flour mixture and mix very well.

 

Add Mix Dry Fruits and mix well.

 

Grease a cake mould with Ghee and dust it with Whole Wheat Flour.

 

Fill cake mould with prepared batter.

 

Sprinkle Coconut and Flax Seeds to garnish.

 

Preheat oven.

 

Bake at 180° for 30 minutes.

 

After baking, leave it to cool off.

 

Unmould and serve.

Sukhdi is a traditional sweet gifted by Gujarati Baa (mothers) for good health of family.

 

Combination of Whole Wheat Flour, Jaggery and Ghee provides lot of health benefits to strengthen muscles and improve blood circulation.

 

Giving a twist to traditional healthy Sukhdi

 

We make it a modern sweet…

 

Sukhdi Cake…

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Tapkir no Halvo-Karachi Halvo

Preparation time 0 minutes

Cooking time 6 minutes

Yield 8-10 pcs

 

Ingredients:

Sugar 1 cup

Lemon Juice ¼ ts

Food Colour of choice ¼ ts

Arrowroot Powder ½ cup

Ghee 4 tbsp

Mix Dry Fruit ½ cup

(Cashew Nuts, Almonds, Pistachio. All broken pieces)

Cardamom Powder ½ ts

Cardamom Granules ½ ts

 

 

Method:

Take Sugar in a microwave compatible bowl. Add 1 cup of water and Lemon Juice. Microwave it for 1 minute. Then, add Food Colour of choice. Stir to mix it. Keep a side.

 

Take Arrowroot Powder in a microwave compatible bowl. Add 2 cups of water. Microwave it for 1 minute.

 

Add prepared Sugar Water in Arrowroot Powder mixture. Mix very well as well as whisking. Make sure of no lump.

 

Add 1 tbsp of Ghee in it. Stir it well. Microwave it for 30 seconds.

 

Again, add 1 tbsp of Ghee, stir it well. Microwave it for 1 minute.

 

Once again, add 1 tbsp of Ghee, Cardamom Powder and Cardamom Granules. Stir well. Microwave it for 1 minute.

 

Then, add Mix Dry Fruits and mix well. Microwave it for 1 minute.

 

Set the prepared mixture in a greased mould or a greased flat bottom plate. Leave it to cool down.

 

Cut in size and shape of choice.

 

Remove the pieces from the mould.

 

Enjoy immediately or store to enjoy anytime later.

 

So Easy to Kook Karachi Recipe in Kitchen…That’s Karachi Halvo….

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Pina-Colada Cookies with Rabadi

Preparation time 10 minutes

Baking time 20 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

For Cookies:

Refined White Wheat Flour                            1 cup

Semolina                                                         1 cup

Powder Sugar                                                 1 cup

Ghee                                                               1 cup

Dry Coconut powder fine                                1 cup

Pineapple Powder                                           1 tbsp

 

For Rabadi:

Milk                                                                  1 cup

Condensed Milk                                              ½ cup

Coconut Milk Powder                                      3 tbsp

Pineapple Essence                                         2 drops

 

Cherry and Coconut Powder (coarse) for garnishing

 

Method:

For Cookies:

In a bowl, take Refined White Wheat Flour, Semolina, Powder Sugar and Ghee. Mix well. Leave it for approx 8 hours. Then, add Dry Coconut Powder and Pineapple Powder. Mix well. Prepare number of small balls from the mixture. Bake for 20 minutes at 180° in preheated oven.

 

For Rabadi:

Take Milk in a bowl. Add Condensed Milk, Coconut Milk Powder and Pineapple Essence. Mix well and boil it on low flame while stirring occasionally to avoid boil over and sticking or burning at the bottom of the pan. Boil it until it becomes little thick.

 

Leave it for approx 30 minutes to be normal temperature. Then, keep in refrigerator for approx 30 minutes to make it cold.

 

For Serving:

In a serving bowl, Fill half the bowl with Rabadi. Put 1 or 2 Cookies depends on the size of cookies and bowl, in the middle of Rabadi. Sprinkle little Coconut Powder. Put 2 Cherry for Garnishing.

 

Enjoy Fused Taste of Pineapple and Coconut…Pina-Colada…

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Pinni

Preparation time 5 minutes

Cooking time 30 minutes

Servings 2

 

Ingredients:

Skinned and Split Black Gram ½ cup

(soaked and crushed)

Ghee ½ cup

Semolina 1 tbsp

Whole Wheat Flour 1 tbsp

Milk Khoya shredded ½ cup

Cardamom granules crushed 1 ts

Cashew Nuts and Almonds pieces ¼ cup

Sugar ½ cup

 

Method:

Melt ¼ cup of Ghee in a non-stick pan on low flame.

 

Add Semolina and Whole Wheat Flour and roast while stirring slowly and continuously. Roast it to light brownish.

 

Add shredded Milk Khoya and continue roasting while continuous stirring.

 

Add crushed Skinned and Split Black Gram and continue roasting while stirring continuously. Keep adding little Ghee occasionally while roasting. Roast to light brownish.

 

When roasted well, add crushed Cardamom granules, pieced of Cashew Nuts and Almonds.

 

Mixture is ready.

 

Remove the pan from the flame and keep a side.

 

Take Sugar and ½ cup water in a pan and heat it on medium flame while stirring slowly and continuously. Prepare 1 string syrup.

 

Add prepared Sugar syrup in prepared mixture and mix well.

 

Leave it for few minutes to cool it down. Please, don’t let it cool down completely.

 

When cooled down somehow, prepare number of small balls.

 

Arrange on a serving plate.

 

Serve Fresh or Later.

 

Freshen up mouth after having spicy meal…with this Punjabi special dessert…PINNI…

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Muddy Buddy Popcorn

Preparation time 10 minutes

Cooking time 0 minutes

Servings 2

 

Ingredients:

For Muddy Popcorn:

Popcorn popped 1 cup

Dark Chocolate 100 gm

Milk Chocolate 100 gm

Salted Roasted Peanuts ½ cup

(crushed and de-husked)

 

For Buddy Popcorn:

Popcorn popped 1 cup

White Chocolate 200 gm

Oreo Cookies crumb ½ cup

 

Method:

For Muddy Popcorn:

Take Dark Chocolate and Milk Chocolate in a pan. Melt it on low flame. When melted, remove the pan from the flame. Add Popcorn and mix well to coat all Popcorn well coated with Chocolate. Add crushed and de-husked Salted Roasted Peanuts and mix well. Set it in a serving plate or a serving bowl.

 

Refrigerate it for at least 10 minutes.

 

Serve Fridge Cold for MUDDY Taste of Chocolaty Popcorn.

 

For Buddy Popcorn:

Take White Chocolate in a pan. Melt it on low flame. When melted, remove the pan from the flame. Add Popcorn and mix well to coat all Popcorn well coated with Chocolate. Add Oreo Cookies crumb and mix well. Set it in a serving plate or a serving bowl.

 

Refrigerate it for at least 10 minutes.

 

Serve Fridge Cold for BUDDY Taste of Chocolaty Popcorn.

 

MAKE CHILDREN PARTY

COOL CRUNCHY AND CHEERFUL

WITH

muddy buddy popcorn…

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Parwal ki Mithai

Preparation time 5 minutes

Cooking time 30 minutes

Yield 250g

 

Ingredients:

Parwal (Pointed Gourd) 250 g

Soda-bi-Carb ½ ts

Sugar 1 cup

Pineapple Essence 2 drops

For Stuffing:

Cottage Cheese (Paneer) 50 g

Condensed Milk 2 tbsp

Almond Powder 2 tbsp

Cardamom Powder Pinch

 

For Garnishing:

Almond chips and Pistachio Chips

Edible Silver Foil

 

Method:

Peel all Pointed Gourd. Cut a slit on each and remove all seeds and pulp from them.

 

Put 2 glassed of water in a pan to boil on high flame. When it starts to boil, add Soda-bi-Carb and Pointed Gourd. Cover the pan with a lid and cook for 3 minutes on high flame.

 

Take Sugar in a pan and add 1 cup of water. Put the pan on medium on flame. Stir it occasionally and make single string syrup. When syrup is ready to single string, reduce the flame to low. Drain and add cooked Pointed Gourd in this syrup and continue cooking on low flame for approx 5 minutes. Switch off the flame. Leave it for approx 1 hour.

 

For Stuffing:

Take all listed ingredients for Stuffing in a pan and mix well. Cook on low flame for 4-5 minutes while stirring occasionally. Leave it to cool down.

 

Fill each Pointed Gourd in the syrup with prepared Stuffing and arrange on a plate.

 

Garnish each one with Almond chips, Pistachio chips and Edible Silver Foil.

 

Refrigerate for at least 30 minutes.

 

Serve cold.

 

 

Celebrate with Bihari Sweet…Parwal ki Mithai…

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Ice Cream Topical Treat

Preparation time 5 minutes

Cooking time 5 minutes

Servings 2

 

Ingredients:

Bread Slices 2

Ghee to fry

Powder Sugar as needed

Banana Strawberry Ice Cream 1 Scoop

Condensed Milk as needed

 

Banana Slices for garnishing

 

Method:

Cut all Bread Slices in round shape.

 

Pan fry both sides of round cut Bread Slices using Ghee.

 

Dust both sides of pan fried bread slices with Powder Sugar.

 

Put a prepared Bread Slice on a serving plate.

 

Put a scoopful of Banana Strawberry Ice Cream on Bread Slice.

 

Drizzle Condensed Milk over it.

 

Put Banana Slices to garnish.

 

Serve immediately.

 

Ice Cream Treat is Always Hard to Resist…

Topical Treat Makes it Totally Irresistible…

 

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Ghee Cake

Preparation time 10 minutes

Baking time 30 minutes

For 5 Persons

 

Ingredients:

Milk ½ cup

Ghee ½ cup

Curd ½ cup

Sugar Powder ½ cup

Milk Powder ½ cup

Refined White Wheat Flour (Maida) 1 cup

Baking Powder 1 ts

Baking Soda ¼ ts

Mix Nuts ¼ cup

Tutti Fruity 1 tbsp

 

Ghee for greasing moulds

Refined White Wheat Flour for dusting moulds

 

Method:

Take in a bowl all together, Sugar Powder, Milk Powder, Refined White Wheat Flour, Baking Powder and Baking Soda. Sieve to mix well.

 

In another bowl, take Milk, Ghee and Curd all together. Mix well. Add sieved content and beat it so well.

 

Add Mix Nuts and Tutti Fruity and mix well.

 

Grease cake mould with Ghee and dust with Refined White Wheat Flour. Pour prepared batter in this mould.

 

Preheat oven. Put prepared mould in preheated oven.

 

Bake for 30 minutes at 200°.

 

Remove from the oven, let it cool down and unmould it.

 

Offend The Diet for a While…

 

While Celebration…Celebrate with Yummy GHEE CAKE…

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Sweet and Salty Bites

Preparation time 2 minutes

Cooking time 10 minutes

Servings 10

 

Ingredients:

Crack Jack Biscuits 10

Sugar ½ cup

Butter 2 tbsp

Cream ¼ cup

Dark Chocolate ¼ cup

Milk Chocolate ¼ cup

 

Method:

Set Aluminum Foil Paper on a baking dish.

 

Arrange Crack Jack Biscuits on it.

 

Take Sugar in a pan and melt it low flame while stirring occasionally. Add Butter and Cream. Stir while on low flame until it thickens. Then, pour this mixture over arranged Biscuits on a baking dish.

 

Pre-heat the oven. Bake it for 2 minutes only at 180° in pre-heated oven.

 

Immediately, when it is still hot out taking out of the oven, shred Dark Chocolate and Milk Chocolate to sprinkle all over it. Chocolate will be melted due to the temperature.

 

Keep it in the refrigerator for 20 to 30 minutes to set.

 

Cut pieces of size and shape of choice.

 

Serve fridge cold for better taste.

 

Just Bite It…and…Say It…

 

Is it Sweet…!!! Is it Salty…!!!

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Yummy Chocolate Bar – Chikki Chocolate Bar

Preparation time 2 minutes

Cooking time 10 minutes

Servings 6

 

Ingredients:

Sesame Seeds ¼ cup

Flax Seeds ¼ cup

Puffed Rice (Mamra) ½ cup

Roasted Gram skinned and split ¼ cup

Roasted Salted Peanuts ½ cup

Dark Chocolate 100 gm

Milk Chocolate 100 gm

Butter plain 25 gm

 

Method:

Preheat a non-stick pan. On low flame, taking care of not burning any ingredient, roast Sesame Seeds, Flax Seeds, Puffed Rice, Roasted Gram and Roasted Salted Peanuts. Remove the pan from the flame.

 

Add Dark Chocolate, Milk Chocolate and Butter. Mix well. Set in moulds. Keep it in refrigerator for approx 30 minutes to set.

 

Cut the Bar and serve cool.

 

Be CHOCOLATTY WITH Sweet, Buttery, Crunchy, CHIKKI CHOCOLATE BAR.

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