Rasmalai Cookies

 

Rasmalai cookies are very innovative and easy to make recipe. These Royal cookies are very crunchy, tasty and definitely delicious. The cookies are innovative and embody the essence of classic rasmalai in every bite. It is Soft, fragrant, and packed with the richness of rasmalai, these cookies are the ultimate fusion treat.to day I made these cookies for my daughter’s wedding Anniversary!

Rasmalai Reciepe:

Angoori Rasmalai

Eggless Rasmalai Cake

 

Ingredients:

UnSalted Butter-

Powdered Sugar-1/2 cup

Baking Powder -1 tsp

 Milk Powder-1 tbsp

 Maida- 1 cup

 Milk-2 tsp

Nut Powder

unsalted almonds-¼ cup

 unsalted cashew nuts-¼ cup

unsalted pistachios-¼ cup

Few saffron strands

For Kesar Mixture:

Warm Milk-3 tbsp

5-6 Saffron (Kesar)

Finely Chopped Pistachios for garnishing

Finely Chopped Almonds for garnishing

Few Rose Petals

 

Method :

1.Pulse the almonds, cashew nuts, pistachios, ,cardamom and saffron strands to a fine powder and keep aside.

2. Using a mortar and pestle, crush strands of kesar to break them down slightly. Add milk over the crushed kesar and mix well. Set it aside to allow the kesar to infuse and release colour and aroma.

3.    In a bowl, add butter and  sugar. Cream them together using a whisk or spatula until the mixture is light, fluffy, and creamy.

4. Next add the prepared nuts powder, Maida,  and milk powder whisk together for 1-2

minutes. Gradually add 1-2 tablespoons of milk and combine to make a smooth dough.

5. let the dough rest for 10 mi. After 10 minutes, take the dough and divide it into two parts. Take one portion and roll the dough using a rolling pin.

 

6.After rolling the dough take a cookie cutter of your choice and cut the dough in your desired shape.

 

7.Now, take a baking tray and place all the raw cookies on it and brush some saffron milk on it and garnish each cookie with Finely Chopped Pistachios and Finely Chopped Almonds& Rosepetals.

8.Now put the Rasmalai Cookies for baking on 180 degrees for 15 minutes in the pre-heated oven.

After the cookies cool-down they are ready to serve

 

Eggless Coffee Cake

 

Eggless Coffee Cake

This eggless coffee cake is for coffee lovers everywhere. This is not just a cake to enjoy with your coffee, it’s a coffee flavoured cake. Eggless coffee cake is moist and delicious, loaded with coffee flavour. We can make this cake with available ingredients from pantry.  The recipe is simple, but it makes an irresistible delicate cake that works as a special treat!

Ingredients

  All purpose flour-1 cup

 Sugar (powdered)-3/4 cup

 Baking powder-1 tsp

 Baking Soda-1/2 tsp

 Instant coffee powder- 3 tsp

Chocolate Chips-2 tbsp

Oil (any Odorless Oil)- ¼ cup

Milk- ½ cup

Vanilla Essence-1 tsp

 

Method:

1.Preheat oven to 180 Degrees Celsius. Grease a round cake pan, flour it lightly and keep it ready.

2.Sift flour, baking soda, baking powder, chocolate chips, together and keep it ready.

3.Add the chocolate chips to this bowl and give a mix so they are all coated with the dry ingredients. This helps to not let them sink in the batter while baking.

 4.In another bowl whisk together oil and powdered sugar. Then add vanilla essence mix well. Now Measure the milk and mix the instant coffee powder in the milk.

5.Add the flour mixture to the wet ingredients and fold gently till a batter of dropping consistency is formed.

6.  Pour the batter into the  cake pan and bake at 180degree temperature for 25minutes or till a tooth-pick inserted comes out clean.

7. Take the pan out of the oven and once cooled down completely invert on to a plate and let it cool down completely before de-moulding and slicing. 

 

Enjoy the cake with cup of coffee

 

   

 

Oats Beetroot Cutlet

 

Oats Beetroot Cutlet

This oats cutlet is loaded with veggies and serves as perfectly healthy snacking option. This oats cutlet recipe is an easy-to-make nutritious dish.  This recipe is zero oil and uses oil only for brushing the cutlet.These beetroot cutlets or patties are guilt-free because they are baked, with the same awesome taste! Here I tried both version .It can be served for breakfast or a evening snack.

 

Ingredients :

Oatmeal (grinded oats) 1cup

Beet root- 1

Potatoes- 2

Carrot- 2

 Ginger Paste -1/2tsp

 Cumin powder -1/2tsp

Coriander Powder-1/2tsp

Red chilli powder- ½tsp

Garam masala powder -1tsp

Crushed Peanuts ¼cup

Whole black pepper powder -½tsp

Salt to taste

Oil to brush cutlet

Method:

1.Roast the oats until light brown and cool it and make powder. keep aside.

2.In a large mixing bowl add grated beetroot, grated carrot & smashed boiled po.

3.Add grated ginger, roasted cumin powder, red chili powder, garam masala, pepper powder and give it a mix.

4.Crush the peanuts and add it to the mixture. Now add oats powder to bind it to form a dough (Oats powder will soak the water from veggies which will reduce the moisture from the dough. add oats powder as required)

5. Take a lemon size portion from the dough and roll between your palms to make a round. Then flatten it to make a cutlet.

6.Perheat oven 180degree  Bake the tikki in the oven for 20 minutes. Flip them and bake for another until they turns golden and crisp.

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 7.Heat 3 to 4 tablespoons of oil in a pan (I used my cast iron skillet) on medium heat. Once the oil is hot, place the tikkis into the pan. Cook for 3 to 4 minutes on one side until browned, then flip and cook the other side for 3 to 4 minutes until browned. Serve hot!