Cashew Cranberry Rava ladoos – Semolina Mounds (rounds) of Festivity

I think I simply got bit by the festive bug severely. Seriously, this Diwali I seem to be favoring the creation of sweets or mithai more over the savory, spicy crunchy stuff. Maybe it has to do with the awesome piece of news I received last week. In any case, “more the merrier” seems to be the motto as I favor this creation. My oldest loves these and my youngest will eat anything that is a ladoo 🙂 the rest of the family don’t really need an excuse.

This particular mithai is super quick, no seriously super quick to make and I barely have any stove time involved in it at all.

Prep time :  15 min

Make time : about 15 – 20 min

Yield : 20-24 ladoos

Ingredients:

  1. Semolina/Cream of wheat/ Sooji/Rava : 2 cups
  2. Sugar : 1.5 cups
  3. Melted Ghee : needs to be in the warm liquid form – about 1-1.25 cups.
  4. Raw Cashewnut powder : Totally optional: 1/2 cup – I just added it in, cause I had some leftover from making Kaju Burfi.
  5. Cashewnuts pieces : 2 tbsp : toasted or pan-fried in ghee
  6. Dried Cranberries : 1 tbsp : Panfried in ghee
  7. Saffron : a few strands
  8. Cardamom pods – 10-12
  9. Milk : 2 -4 tbsp ( if required)

Method:

  • In a microwave safe bowl, add in the 2 cups of semolina and microwave it for about 5 minutes in total in 2 minute intervals. Now keep an eye on it, as you want this to be toasted not burnt. When it turns a light brown color, keep it aside to cool . Say for about 5 minutes or so.
  • Once it cools down, pulse the semolina in a blender to coarsely powder it. Add in the sugar and pulse it once again.
  • Slight heat up the saffron strands and pulse it with cardamom pods.
  • Give a final spin in the blender incorporating the semolina, sugar, saffron and cardamom and the cashew nut powder if adding it in.
  • Remove this dry mix in a work bowl and add in the toasted/ pan fried cashew nuts and  cranberries.
  • Gently mix it to ensure the nuts and berries are distributed evenly.
  • Now add in the melted ghee in liquid and warm state, a few tablespoons at a time. The idea is to gently mix in small portions and roll in to spherical globes or ladoos.  If you are having difficulty shaping the ladoos or want to restrict the use of ghee, then add in the 2 tbsp of milk and gently mix it in. the idea is to get the mix wet not soppy. If required add in the remaining 2 tbsp of milk as well.
  • Place the ladoos on a flat plate to rest and air dry. ( The ghee solidifies to maintain the spherical shape)
  • In about 15 -20 min, the ladoos should be ready to be devoured.  ( I am missing quite a few  by the time the post is done 🙂 )

Notes:

  • I did not use milk to make these ladoos. Especially since I am going to be sending a few in a care package and I did not want to reduce the shelf life.
  • Finely chopped pistachios can be added to this and it makes it even more delectable!
  • The coarseness of the semolina to be used is a personal preference.
  • I used a little under a cup of ghee to prepare the ladoos. Usage of ghee can vary depending the raw material used.

Besan Burfi -Chickpea Flour with walnuts and cashew !Fudge- o – Mania???

Here I was thinking I all but exhausted my list of goodies to be made for Diwali. I mean seriously how many goodies can one indulge in , Right?  Wrong. Apparently there are a few more up my sleeve than what I had originally envisioned. ( I think I am channeling my mom here. )

My first-born sort of wheedled the concoction based on semolina out of me yesterday. ( that post is still sitting in the drafts. I do need to post it up). And my butterfly wanted to know if I would make Mysore -Pak. Seriously this child would eat anything crunchy. She enjoys cucumbers as much as she enjoys  the  crunchy spirals I would make. But this is the one sweet, she can seriously dig into. Traditional Mysore Pak, would call for the need  to indulge in heavy ghee. No sir, no butter or flavorless oil would do. It calls for the simplest ingredients, Besan or Chickpea flour, sugar and ghee.But the last one simply cannot be compromised on.Wary of indulging in such heavy fattening matter , especially since they stick on rather fast and sort of love you so much that they refuse to come off ( Folks, I am referencing the pounds that appear on the scale here ) especially with array of mithai I have in store for the festive season. I already had walnuts in stock, and since I did not use it  my dry fruit and nut fudge thought it would be nice to have some nutritional value in this dessert.

Here’s hoping this will appease her appetite for besan based sweets, this recipe is a marriage of Southern India’s Mysore Pak and Northen India’s Mohanthal and with a host of deliberate variables introduced by yours truly!

Prep time : 15 min              Cook time : 20- 25 min or so.

Setting : 20-30 min              Yield : 36 pieces

Ingredients:

  • Chickpea Flour (Besan) – 2 cups, sifted
  • Cashew nut powdered – 1/2 cup ( optional). I used it because I had left overs from kaju burfi recipe.
  • Unsalted Butter – 10 oz ( 1.25 sticks)
  • Walnuts – 1 cup, chopped finely
  • Cardamom Powder – 1/2 tsp
  • Crushed Saffron strands
  • Non fat-sweetened Condensed Milk – 14 oz can
  • Chopped pistachios for garnishing – optional

Method:

  • In a heavy bottomed non-stick pan, heat the unsalted butter so it melts well and is even in tone and color.
  •  Add in the besan or  Chickpea Flour, mix well and roast on a low flame. This process will get rid of the raw smell of the chickpea flour. The aroma of this will significantly change in 15 minutes or so and it starts smelling heavenly. Please do not skimp on this step. Experience speaks folks ! You will have to deal with  raw besan fudge if you hustle to the next step. Ensure that the besan is roasted to light brown color completely.
  • On low heat setting , go ahead and  add in the Cashew nut powder if using, and then add in the  chopped Walnuts and Cardamom Powder. Make sure this is mixed very well.
  • Now add in the condensed milk and mix until all ingredients are well incorporated.I would say in about 5 min or so, it should be done.
  • Immediately pour mixture onto a greased baking tray. Delay in this process will result in a mass of glop that will be hard to manage.
  • Using a sheet of parchment paper, place it over the fudge and flatten out using the bottom of a steel bowl or a flat ladle.
  • Now add in any garnishing you prefer, like chopped pistachios or halved cashews if desired.
  • Stick this mixture in the refrigerator and let it settle for about 20- 25 minutes
  • Using a greased knife, a pizza cutter or your laser beam  ( just kidding !) cut the fudge or burfi into diamond or square pieces.

Note:

I believe this recipe can be fairly adapted to making it in the microwave. I would recommend this based on my previous experiment with besan ladoos. Just make sure you stir in-between in fairly short intervals and to use a microwave safe bowl.

  • I just powdered raw cashew nuts at room temperature using a high-speed blender in pulse mode. It was done in a matter of minutes. Feel free to omit this in your preparation.
  • Please Note : This is a low-sweet, chewy, crunchy fudge  and equally delicious!!!

Dry fruits fudge and Ladoos – Geometric shapes of goodness and they are sugar free!

The festival of lights, can be the occasion to indulge in quite a few calorie laden and very rich as in very fattening sweet meats or mithai. Indulging in wisely is the key, otherwise we find our hearts lighter and the scale heavier by the end of the festive season. This particular dessert is the rule breaker.  This  is  so rich and wonderful in taste, that we almost miss the fact that this has no added sugar – gasp, seriously no added sugar or fat to the fudge. Oh my! These can be quite addictive . They are such a delish to make and absolutely wonderful to indulge in. And they are truly versatile. You can add in any kind of nuts and dried fruits you like. The two main key ingredients forming the base are figs and pitted dates. Just make sure you get these in, and let your imagination take over. Prep time : 15 min Cooking time About : 15 min Yield : 36-40 fudge pieces/ ladoos

Dry fruit and nut fudge and Ladoo

Ingredients : ( For measurements , I used the standard pyrex glass measure. Not very accurate I suppose, but served the purpose nevertheless.)

  • Dried figs : about 2 whole cups
  • Pitted dates : 1 cup. Finely chopped.
  • Mixed Raw Nuts : walnuts,almonds, pistachios and cashews : 1.5 cups total – Finely chopped
  • Flavorless oil or ghee : 2 tbsp.

Optional:

  • Few strands of saffron
  • Crushed cardamom pods – 6 nos.

Method:

  1. In a large sauce pan, boil about 3 cups of water. Dunk in the dried figs, so they soften and rehydrate. The process should take about 10 min. Note you are not boiling the figs. Just added the figs to the hot boiling water and keep it covered.
  2. Once the figs are softened, puree them in a blender.
  3. In a large heavy bottomed saucepan, preferably non stick one, add just a tbsp of the fat of your choice to grease the pan.
  4. Add in the pureed figs and cook on medium heat for about 7- 10 minutes. By now the gooey mass of fig puree would be supremely sticky.
  5. Add in the crushed saffron strands and cardamom pods at this stage if using.
  6. Mix well and turn off the heat.
  7. Add in the chopped dates and nuts and stir well. You should have a nice mass of fruit and nut mixture by now. ( Note : If you think it is not in a thick mass, by all means heat up the mix again for a few minutes. usually 5 more minutes should do the trick.)
  8. Meanwhile take a baking tray of your choice, or a thin rimmed platter should do the trick as well and grease it with the remaining tbsp of fat of your choice.
  9. Add in the dry fruits and nuts mixture and pat it down so it can set in evenly.
  10. Let it rest for a few minutes say about 5-7 minutes , and with a greased or ceramic knife cut in the squares or patterns of your choice.
  11. Let it set in the refrigerator for at least 15 minutes.
  12. Dish out the pieces and enjoy .
  13.  Roll up the pieces to form spherical balls or ladoos for variety. Also, please do note that these are soft set fudge .

Verdict: Awesome ! The crunch from the figs, the sweetness of the dates, the nutty indulgences all makes this a royal dessert. Go ahead and indulge. This one is definitely worth it!

Cashewnut Burfi or Kaju Burfi – Fudgy, Pudgy Squares Of Ambrosia Joy!

And bang it begins. Amidst all the craziness of kids being kids, Halloween parties and older one’s FLL meetings, I craved for “me” time. Usually it would mean that I would slink away with a book to my room . It has a nice cozy spot overlooking the backyard and I would love watching the birds and the occasional deer that would venture out nearer. Sometimes it would mean trying to look for the “yet – to bloom-leaf” on the apple tree or simply purging stuff from the closet. Any and all of the above is done with music. It is amazing how many cues I can give . MS Subbalakshmi soothes my soul and AR Rahman might perk me up. But Ilayaraja can give me company anytime on my “me” time and punk music accompanies me when I am scrubbing things out. But today was different. It has been a crazy day so far and I yearned to make something which required minimal ingredients, but gave great results. In simple words, I was looking for instant gratification –  amazing results with minimal effort for Diwali preparations:-)

All  of my kids love kaju katlis. But seriously I craved for the melt in the mouth kind of ones. I mean kaju katlis are wonderful, but i just wanted that extra crunch and bite in my mithai this time. So in mash-mash of requirements with simplicity as the theme, here we have Mom’s favorite nut burfi.

Prep time : 10 min

Cook time : 30-40 min

Yield : about 36-40 burfis ( depending on the size). Caution : constant sampling will cause zero yield.

Ingredients:

  1. Raw cashew nuts, coarsely powdered : 2.25 cups
  2. White sugar : 2 cups
  3. Water: 2 cups
  4. flavorless oil or 2 tsp ghee to coat the plate or baking pan in which you would pour out the fudge to settle.

Method:

  • Coarsely powder the raw cashew nuts to yield about 2.25 cups of yield.
  • In a large, thick bottomed pan add in the sugar and water and let it boil to create sugar of single thread consistency. I just maintained the heat in medium flame and this was achieved in about 12-15 minutes.
  • Add in the coarsely powdered cashews and stir in to avoid lumps.
  • The gooey, bubbling mass of goodness will soon thicken and will sort of roll in . I altered the heat setting s between low – medium as I did not want to brown the bottom of the burfi.
  • In about 10-15 minutes or so you would notice the mixture leaving the sides of the pan and sort of come together. If in doubt stir in a bit longer.
  • Now dump out the contents on your greased setting surface, even out the top layer using a greased flat spatula  and using a greased knife, cut in the still hot burfi mass to yield desired shapes. The burfi should set in about 15 minutes, depending on the thickness of the cut.
  • Cool it to room temperature and store in an airtight container.

Notes:

  • The cashew nuts powder easily at room temperature.
  • I used a nonstick heavy bottomed pan, therefore no grease was used in the cooking process.
  • Cut in the squares or diamond shapes quickly before the fudge settles in. Obviously you are not going to be successful, if it hardens .
  • Using a square baking tray will give you uniform pieces. But I just wanted mine to have diversity.

Lighting up the home and hearth!.. Happy Diwali to all!

I was serenaded by the most wonderful piece of news just yesterday. In fact in all fairness, there was something in the air for the last few weeks. I heard about the impending arrival of my niece. She is on her way folks, and I bet she is going to be an awesome, sassy, bright and beautiful spunky creature just like her mom! Oh ,  I simply cannot just wait to see her. Albeit it is going to be a long wait of many months.

And then, life reminds you it is beautiful again. Another amazing life creation is going to be on his/her way soon as well. This one got us all seated down, as we realize life has a very pleasant way of reminding us who the actual master of the universe is. Plan as much you will I say, these curveballs in life are what makes it beautiful I say. It was an emotional piece of news delivered to us and we could simply stare at our most favorite people on earth as they shared the very best of it!

And a local cricket match sprung up a well of emotions in my family , equivalent to MI vs CSK match. And its was a nice clincher that my DH’s team won the trophy. ( Yes , I did go to cheer him up at the field, with two of my three minions in tow. And we did a sufficiently commendable job minus the backflips of course. All the while explaining to my daughter that in all high probability her dad’s blood will be singing in cricket terms if a vein is cut open. No she did not get the humor in it, but my son kept guffawing through out. I have a 13 year old cynic and 10 year old butterfly 🙂 )

As I sit down to write this, I am transported back to the memories of yester yore ( cue : cut to the b/w scene from movies in flash back mode ). I vividly remember my mom making at least a dozen , that’s right folks a dozen , of those wonderful varieties of sweets and snacks for Diwali. A wonderful multitalented woman, who patiently tolerated my 16 year teenage phase, who woke up at 3 am just to keep me company during my Master’s degree, who made fantastic chole puris to perk me up, who did not deter from cooking a meal for 30 people with limited rations, who keep the door to her home and hearth open to all the family and near and dear at all times. She is still the favorite  “Mala paati (grandmother)” to all my kids , the one my oldest , a teen wheedles out his favorite kaaju katlis from. An amazing task master who can do just about anything, that too with a smile !

Today being the 26th of October and Diwali, a week away, I was dabbling on deciding the menu for Diwali and I came up with this…

(Dear Amma, this menu is but a scant reflection of what you pampered us with, but nonetheless it is a dedication to you…)

Coming up soon:

Diwali food for the soul ( and the stomach too…)…

  1. Fig and Dates bar – studded with nuts and goodies and no sugar added – for my DH
  2. Crunchy spiral ribbons – Awesome, addictive spirals of crunchiness – for my kids
  3. Mom’s favorite quick burfi – nuts and sugar burfi – simply irresistible!
  4. Semolina and coconut with dried cranberries and pistachio mounds of goodness
  5. Surprise !

So keep tuned folks, as I dole it out all soon…

Happy Diwali once again !

Coconut Ladoos – Snowy, pillowy, soft ,gooey balls of goodness

I was running ragged between the kids and their classes !  Yep! During such moments of insanity that creep in albeit briefly is born the desperate sense of recipe development and sense to accomplish a thing or two .. more like a stress buster. You see , I was the kind to clean up my room before the exam fever [pitched is high. I had to de stress and often cleaning organizing and making lists would be on my hit list. Somehow a visual task list with hit list of things to do would  create a sense of order in the chaotic turbulence that prevails within me. And I have been ragged royally on it as well.. my  cousins and sisters in spirit Anu and Kris have perfected the art!

And out of sheer desperation in purging out things from the pantry I noticed that I had one too many cans of condensed milk ( apparently I did shopping without a list, Tsk Tsk ) and a bag of desiccated coconut flakes ( which of course snuck into my pantry cause I could not find decent coconuts once upon a time in NC when I desperately needed one. Sigh! Hence decided a packet or two of desiccated coconut flakes with a rehydration experiment should work . To cut a long story short  and chemistry theories aside I had an extra packet of this). And there was an impending urgency in me to create something that was not assaulting  my kids blood level with tons of sugar. (Really, have you noticed  a 5 year old on a sugar high. Know those bouncy balls? My youngest could put it to shame. And my middle one, she can talk nonstop on it for hours. My oldest though is strangely immune to outburst of these kind, but his  witty , sarcastic one liners reach new high . Go figure!). Notice how DH is not in the picture, cause somehow globetrotting on work seem to throw up an invisible shield around him ( sarcasm folks !). May the force be with him ! Anyway I did manage to save a few for him.

Ingredients:

  1. Fat Free condensed milk – 14 oz
  2. Unsweetened Desiccated coconut flakes – 3-3.5 cups depending on the store brand and quality
  3. Cardamom pods : 6-8 – roughly pounded
  4. Saffron a few strands
  5. Melted butter or ghee – 1 tbsp to coat your hands when you make those ladoos and to grease the baking pan

Procedure:

  1. In a heavy bottomed ban, add in the condensed milk and 3.5 cups of desiccated coconut flakes and mix well. Add in the powdered cardamom pods and saffron.
  2. On medium heat in about 8-10 minutes, you will notice the mixture clumping together.If at this stage you notice that the condensed milk has not bound in the flakes and you still feel it a bit more liquify, add in more coconut flakes. About 1/4 cup or so.
  3. Once the desiccated coconut flakes absorb in the milk and sugar from the condensed milk and is more softer to touch , it will be in very thick fudge consistency.
  4. Scoop it out in a greased 8 by 8 inch baking pan. Flatten the surface using the spatula and parchment paper.
  5. While it is cooling down, slice it up. ( chilled mine in the refrigerator . What can I say, I am impatient !)
  6. You can serve it as fudge slices or soft burfis at this stage.
  7. To make Ladoos, grease your palms well, pick up a sliced buffi piece and roll it into those pillowy soft balls of goodness.
  8. Roll in a cup of desiccated coconut after that to give the effect and texture.

 

Notes:

  1. Don’t have desiccated coconut flakes? Use fresh. It will take a bit longer to get to the fudge consistency in the cooking time, but hey it will be worth it.
  2. Don’t have unsweetened coconut flakes, try the mildly sweeter version. The condensed milk has enough sugar to offset the unsweetened flakes. This version would have a little more sugar in the punch. But, hey then again, each one’s taste – o – meter for sugar tolerance and requirement varies.
  3. Don’t have coconut flakes? try coconut powder instead. But just make sure they rehydrate well.
  4. Want to add in nuts? feel free. Almonds, Pistachios and more…
  5. How about dried fruits? Go on try what comes to your mind, raisins, cranberries , dates…

Yield: About 18 – 24 ladoos.

16 bean dumplings of glory!

NC boasted of an insipid and listless weather. It did not quite make up its mind on the sunny scale and we the poor residents were left with drizzle and chills , and added winds. So what do you do on a cold and lousy weather day.  Adding to the list of variables, 3 kids with cranky temperaments in various level in the crank-o-meter scale .  And it being Navrathri, we were fast exhausting the tolerance for steamed lentils ( aka sundal). Coming to my rescue was a packet of 16 bean soup mix which I had bought some time ago. And this recipe was born !

Ingredients:

  1. 16 bean soup mix – 2 cups ( check my notes for substitutions)
  2. Brown basmati rice – 1.5 cups
  3. ginger – 2 inches ( skinned )
  4. whole black pepper – 2 tsp ( but please adjust according to your spice levels)
  5. Byadagi chilli –  2
  6. Cumin seeds – 1 tsp
  7. Fresh grated coconut – 2 tsp ( optional)
  8. Curry leaves – 2 healthy sprigs
  9. Coriander leaves – a fistful, washed and finely chopped.
  10. Salt : 1.25 tsp or to taste

Preparation time :

  1. Soak the 16 beans in sufficient water for 4 hours at least so it can get rehydrated very well. Soak it along with the ginger , black pepper,cumin seeds and red chillies.
  2. Soak the brown basmati rice in a separate bowl with sufficient water. 4 hours should do for this.

Process:

  1. Grind the beans soaked along with ginger, red chilies and black peppers to a coarse paste.
  2. Grind the soaked rice to a fine paste.
  3. Mix the two to yield a nice semisolid batter.
  4. Add salt , and finely chopped coriander and the curry leaves
  5. The batter is now ready for shallow frying, deep-frying or to make thin or thick pancakes.

Shallow frying process:

  1. If you own a mini pancake pan in cast iron or non stick for stove top cooking, cyber high five for you! . This is exactly what I use.
  2. Heat the pan, add a drop of oil  or more in case of cast unseasoned cast iron pan, drop in spoonfuls of the batter , just until the holes are 3/4 full.
  3. Make sure you cook in medium heat. You will know the pan is ready when you add the batter in and it sizzles !
  4. In about 2-3 min, you can find the edges browning , you can flip it over. I used a bamboo skewer ( make sure it is dipped in water) to ease the process.
  5. Once flipped, you can see the reddish golden orbs of goodness glistening.
  6. The bottom side should take another couple of minutes to cook.
  7. These are sizzling hot, make sure you wait a couple of minutes before you put it in your mouth.
16 bean pan fried dumplings
16 bean pan fried dumplings

Deep frying:

I will commend you on taking this bold step ! Oh ye brave soul, if you decide to go for this process , you just need to drop spoonfuls of batter in hot oil in a wok.

Points for consideration/Notes:

  • Make this more nutritious by adding grated carrots, zucchini, squash, chopped spinach etc.
  • Batter a little runny? No worries ! Add in a tbsp of rice flour. No rice flour at home ? Improvise. add in corn meal, wheat flour etc. Yes, the taste will differ , but you would you rather not try it before you decide?
  • Make think pancakes out of this. It’s quite yummy.
  • Don’t have 16 bean mix – add a variety of lentils that you have. This is protein packed , so a missing lentil or 2 or 5 should not matter.
  • Sprouted lentils, beans? is even better.

Eggless Sponge Cake studded with Almonds and Walnuts!

I simply cannot stress enough on the integral part to any outcome of any culinary experimental equation:

Good, fresh ingredients in = great food out  from the hearth of the house.. aka the kitchen.

In this case though a bare bones pantry and an impending trip to the west coast actually brought about this culinary experiment. My darling MIL, a frail looking but with nerves of steel lady is a precious gem. She would be this burst of sunshine in an otherwise humdrum day. I am constantly amazed at this septuagenarian’s endless energy and unflailing enthusiasm about things.. everyday things, cooking cleaning, you- name -it- anything.

My otherwise tempestuous affair with cooking is completely complemented by her abounding stable, and infectious enthusiasm . I would seriously marvel at how she could be really ebullient about the cooking process …everyday. And she is one awesome cook!!! Seriously folks, it is lip smacking good food… every time. Traditional Indian food, vegetarian and no frills but prepared with abundant  love would be her signature style. And everyone is welcomed with a smile. No one leaves hungry at her door 🙂

Cut to this day, since eggs are not a part of her repertoire, a bit of organic chemistry came to my rescue to yield this birthday cake for her . So dear MIL aka MOM, this one is for you 🙂

Eggless Sponge cake studded with walnuts and almonds- Seriously simple, seriously good!

Prep work:

  • Preheat the oven / 350 deg F
  • Grease and flour the pans of your choice. . I used one 10  inch round and one bread loaf pan.
  • Chop 1/2 cup of walnuts roughly along with 1/4 cup of slivered almonds.

The Ingredients : Dry

  1. Self rising flour : 4 cups
  2. Baking soda : 1.25 tsp
  3. Baking powder : 1 tsp ( I approximated this as the flour I used already has some baking powder in it )
  4. Salt a pinch
  5. A generous tsp of ground cardamom powder

Dry whisk all these ingredients together and keep aside to be used later.

The Ingredients: Wet

  1. Fat Free condensed milk : 14 oz cans, 2 tins . Use any brand. I used the Eagle one.
  2. 1/2 cup of butter melted ( told you – fat come in here !)
  3. 1/2 cup of olive oil ( sort of balancing the guilt here by not adding in more butter )
  4. 1 cup of milk – I used the fat free evaporated kind. Why? The evaporated kind will still provide the density in the medium anyway.
  5. 1/2cup of water. ( OK folks, this was seriously some rough calculation. I wanted to add in 1.5 cups of liquid based on my previous banana nut cake recipe and decided to split it amongst water and milk.
  6. 1 tsp of vanilla extract – optional. I just had it so added it in !

Mix all the wet ingredients along with a generous pinch of saffron.( Ahem ! Notice my mild obsession with saffron:-) )

Process work:

  • Gently add in the flour mixture to the wet ingredients. I just added it in slowly with gentle mixing of the batter with my trusted electric whisk at low speed.
  • The gooey mass emanating the mild and wonderful flavor is going to turn even more better. How?
  • Add in the1/2 the chopped pieces of walnuts and almonds and fold in gently.
  • Distribute the gooey mass of goodness in the prepared baking pans of your choice.
  • Add in the remaining nuts ( walnuts and almonds) as a garnish.

Baking : 350 deg F  for 45- 52 min or until done. Mine took approximately 47 min to be done.

Ok the exam results are out! It smelled heavenly …the aroma of the toasted nuts mixed with saffron and cardamom to emit an – oh – you-so – cannot – resist- me – siren’s call.

 

Verdict. Slight more dense than the eggs added version, but still very light on the palate. One huge bonus was that it was very mild on the sweet scale. It would make a wonderful custard cake served with fruits and whipped cream or vanilla custard. Or a wonderful tea cake..

Serves : Well it could well serve an army but was polished off  by a dozed people in under a day – flat!

Possible variations? orange cake? banana orange cake? spiced cake? chai cake?  Well, my chemistry instinct is going on an overdrive 🙂 But you get the idea!

Versatile, simple and so divine. Go on try it out, you will not be disappointed !