Category: Desserts

Sugar Cookies/ Frosted Sugar Cookies/ Iced Sugar cookies/ Halloween Ideas/ Spider Infested Sugar Cookies for Halloween/ Easy Sugar Cookie Recipe with Frosting

I have always been fascinated by colourful, decorated Sugar Cookies! They are so cute and eye-catching…you’d almost never want to eat them! But then again, they are so delicious..that I can’t think of anyone who’d resist these cuties ๐Ÿ˜›๐Ÿ’•ย 

Look at these! I am so proud of myself! I finally pulled it off…and it was my very first attempt๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ‘

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It’s a cake walk for many…I know that, but it was a daunting task that I had set for myself. I was adamant that I had to do it before Halloween anyhow!! Although, I have made plain, no frost sugar cookies many times before following this same, exact recipe…I always kept putting off frosting to the next time! I was lazy and scared that I’d make a mess of the entire thing. Well, now that I have actually done it, I’d say…it’s pretty easy. Just a pair of steady hands and a whole lots of patience! ๐Ÿ˜‰๐Ÿ˜„

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Yes…I have some itsy, bitsy spiders who seem to have taken a liking for my cookies and are crawling all over it!! ๐Ÿ‡LoL! Nah…it’s just a bit of Halloween fever going on in my house with these cookies. I decorated them to look like spiders (Idea taken from Pinterest).

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These cookies aren’t too unhealthy…as I have used a mixture of wholewheat flour (atta) and all purpose flour (Maida). Besides, if you don’t liking too much of sugar in your food, skip the icing. These cookies taste yummy and buttery even without all the icing. And if you avoid artificial colours in your food, simply skip the colour and make plain white icing and then decorate it with some sprinkles, etc. They will still be as delicious as they could ever be!

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Let’s get started with the recipe… Please note that I made the cookies the previous day, cooled it overnight and then frosted them the next day so that the frosting sets well.

Yield: 21 small cookies/ 10 large cookies (depends on the size of the cookie cutter)

Equipment: a large mixing bowl, a wired whisk, a rolling board, a rolling pin, cookie cutters if making shapes, a flat spatula, baking tray, aluminium foil/parchment sheets, cling wrap, cooling rack, a few small bowls, extra spoons, measuring cups/ spoons, parchment paper to make the cones for icing.

Ingredients for Sugar Cookies:

1/4 cup wholewheat flour & APF each

1/4 cup + 1 tbsp icing sugar

1/4 tsp vanilla extract

2 +1/2 tbsp soft unsalted butter at room temperature

1/4 tsp baking pwd

4 tbsp milk at room temperature

Method:

In a mixing bowl, sieve together the flours, baking powder & icing sugar. Give them a stir. Now add the butter and the vanilla extract. Use your whisk to mix these ingredients, they will resemble a bread crumb like texture. Now, add milk one tbsp at a time, and use your hands to bring together the dough. Don’t over knead the dough. Also, please don’t be tempted to add more milk. I used just 4 tbsp and it was enough. Now wrap the dough in cling film and refrigerate for 30 mins.

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In the meantime, line the baking tray with aluminium sheet or parchment paper and keep it ready.

After 30 mins, take the dough out of the refrigerator. Dust some APF on the rolling board and the rolling pin too. Start rolling the dough gently to a thickness of 3 or 4 mm. Not more than this. Use any cookies cutters to give fancy shapes or just use a circular cap with a sharp edge of any bottle to cut round shapes. Use a flat spatula to carefully pick the cookies and place them on the lined baking tray. Do the same with the entire dough. Now, refrigerate these it cookies for 30 mins before baking to avoid speaking out and loosing the shapes.

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In the meantime, pre heat the oven to 180’c for 10 mins. (Please note that each oven works differently, so you will have to adjust the cooking time accordingly).

Now that the cookies are chilled for 30 mins, bake them for about 15 mins or until the edges just begin to turn golden. My oven took 15 mins to turn the edges golden & I used the smaller cookie cutter, depending on the size of the cookies and your oven, you will have to keep an eye on them to prevent them from turning too dark. You can see in the above picture that the bottom of the cookies too were evenly golden โ˜บ๏ธ That’s the perfect colour. When you snap this cookie into two, it will be crispy without many crumbs.

Next, let these cookies cool on a cooling rack for minimum 5-6 hours or overnight in a container Before you frost them. Don’t let them cool on the cooling rack for more than 2 hours else they will turn soggy due to the humidity and the frosting won’t set well. But do not refrigerate either.ย 

Ingredients for Icing/ Frosting:

1/4 cup icing sugar

1 + 1/2 tbsp cornflour

1 tsp lemon juice

2-3 tsp milk

a few drops of food colours of your choice (optional)

Method:

First, make cones for icing using parchment paper (sorry do not have pictures as I was doing this but alone and hubby wasn’t around to help with clicking). If you wish, u can use ziplock bags too for icing. Just cut the tip of the bag once you fill the frosting in it.

Keep the cookies ready on a plate.

In a bowl, add icing sugar, cornflour, lemon juice. Stir well. Now add in a little milk and mix well. Don’t add all the milk at one go. Make a smooth paste of a dropping consistency but it should NOT be runny. If you need to thicken the mixture, add some more icing sugar. To loosen the mixture, if needed, add a few drops of milk.

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If you want to skip the colours, then just fill the plain white icing in a cone/ bag, make a small cut at the tip of the piping cone/ bag. Carefully draw the outline of the cookies first and then fill the centre too or not. As you like. Decorate with some sprinkles or chocolate chips and chocolate vermicelli to make small spiders…or keep it plain.

If you wish to add colour, then divide the plain icing in equal parts depending on how many colours you want to incorporate and add a few drops of food colour. You can add 1 drop and make a lighter shade or add 2-3 drops and make it a darker shade like I have done. Now fill the icing in the piping cone/ bags, make a small cut at the tip of the cone/ bag. And follow the same way as I have explained above for plain icing. Go ahead and decorate them!

Let these frosted cookies set at room temperature for at least 1-2 hours before you grab them! ๐Ÿ˜‹๐Ÿ˜‹ they will dry and the frosting will become very thick and hard.

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Have them plain…have them frosted..decorate it or just keep it simple! It’s up to you. You can frost it in any pattern or design of your choice…I did a basic frosting but it’s bright and eye-catching!! ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ Hope you like these!

They keep well in a air tight container for about 3-4 days.Do not refrigerate, the frosting won’t melt.

Love,

Shreya ๐Ÿ’ž

Adapted from Sharmis Passions.

Wholewheat Chocolate Cake / Basic Eggless Chocolate Cake Recipe/ How To Make An Eggless Cake / Chocolate Sponge Cake Recipe

I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday ๐ŸŽŠ๐Ÿ’— ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! ๐ŸŽ‚๐Ÿฐ Yay!ย 

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Wouldn’t up you like a slice…or two?!๐Ÿ˜œ This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! ๐Ÿ˜‰

To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! ๐Ÿ˜€

It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.

Let’s get going with it…

Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3

Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.

Ingredients for the Cake:ย 

1 Cup wholewheat flour (atta)

3/4 cup + 3 tbsp pwd sugar

3 tbsp cocoa pwd

A pinch of salt

1/2 tsp baking soda

1 tbsp vinegar (use lime juice if you like)

1 tsp vanilla essence/ extract

1/4 cup oil or melted butter

1 cup water at room temperature

Method:

Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.

(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)

Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.

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Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!

Ingredients for the Frosting:

3 tbsp unsalted butter at room temperature

2 tbsp milk

4 tbsp cocoa pwd

5 tbsp sugar (adjust as per taste)

Method:

Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.

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Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.

If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! ๐Ÿ‘Œ๐Ÿ˜ฌ

Enjoy your cake! ๐Ÿ˜„

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Love,

Shreya๐Ÿ’—

Adapted recipe and styling from Veg Recipes Of Indiaย 

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Navratri fasting comes to an end on Ashtami (eighth day). This day is celebrated with a lot of enthusiasm all over the country. Food and offerings are made to ‘Maa Durga’ (Goddess Durga).ย 

Many Hindus worship little girls ‘devi’ to symbolise them as the ‘Goddess‘ herself. This Pooja is either done on Ashtami or in some families, Navmi (ninth day). This is usually known as Kanya Pooja or Kanjak Pooja. The ritual is to wash the feet of these little girls and then offer them beautiful ‘chunnari‘ (colourful scarves) along with bangles, toys among other attractive gifts! They are then offered delicious food too….that’s when Sookhe Kaale Chane is served along with Poori and Sooji/ Rawa/ Semolina Halwa or Puddingย . And trust me..it’s a divine combination.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu includes Hot, fluffy Pooris with the spicy Sookhe Kaale Chane and that Halwa studded with dry fruits and lots ghee is to die for! This is the menu served all across the Northern Part of India. I am not too sure what goes into the menu in other regions as there is a lot diversity when it comes to celebrating festivals in India.

I remember when I was a little girl, I used to go visit a few places as my Mother’s friends would invite me over for the Kanya ย Pooja! It was so much fun…and then later I would have my friends and some other girls over at my place for the same Kanyaย Pooja ๐Ÿ˜€๐Ÿ™๐Ÿ™ and we would all tuck into this delicious meal.

I would actually wait for it for days!! My Mom, she makes such delicious Sookhe Kale Chane, Pooris and Halwa๐Ÿ˜‹๐Ÿ˜‹…I just can’t resist when she has all these things lined up in front of me! ๐Ÿ˜‚ Her recipes are so simple and yet very flavoursome

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Although, all over Northern India, the recipe for these Chane and Halwaย remains pretty much the same…just an ingredient here or there might be different.ย 

Lets go on with my Mother’s recipes…

Yield: serves 3-4

Sookhe Kaale Chaneย 

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

3 cups boiled Kaale Chane (soak them overnight and boil them for 2-3 whistles in a pressure cooker) (Bengal Gram)

salt to taste (we use regular salt for this)

3 tbsp oil

1 tsp cumin seeds (Jeera)

a pinch of hing (asafoetida, optional)

1 tsp red chilli pwd

1+1/2 tsp roasted cumin pwd

1+1/2 tsp coriander pwd

1/2 tsp amchur pwd (dry mango pwd, optional)

chopped coriander to garnish

Method:

Once the chane have been boiled, drain all the water and set them aside. Now, heat the wok, once it’s hot enough, add the oil. Now, add the cumin seeds and asafoetida. Let them splutter a bit. Next, add the boiled chane and season with salt.

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Mix well and add the other dry spice mentioned above. Mix them well. Cover with a lid and let it all cook for 4-5 mins. As the chane are boiled, we don’t need to wait too long for them to cook. Once done, turn off the gas and garnish with chopped coriander. ๐Ÿ˜ฌ that’s it, it’s ready!

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Poori:

Equipment: a large mixing bowl, measuring cups/ spoons, a wok, a slotted spatula, rolling pin, rolling board.

2 cups wholewheat flour

salt to taste

3 tbsp warm ghee

1 tsp ajwain (carom seeds)

water as needed to knead the dough

oil for frying

Method:

Take the flour in the the mixing bowl, add salt and carom seeds to it. Give it a good mix. Make a well in the centre, and add the ghee in the well and mix again. Now add water little by little into the flour and make a firm dough (kadak). Cover it and let it rest for about 30 mins.

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Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Next, make equal sized balls of the dough, using a rolling pin, roll out the dough. The diameter can be 3″-4″ or even more. But do not roll them too thin. The thickness should be about 3mm or so. Do the same for all the dough balls and keep on a plate. Heat oil for frying in the wok. Once it’s hot, fry one or two Pooris at a time, be careful not to splash any oil. About 30 seconds on the first side and 15 seconds or less on the other side will give perfect and fluffy Pooris. Do the same for the entire batch and set them aside. They are ready ๐Ÿ‘๐Ÿ‘

Sooji Ka Halwa:

Equipment: a heavy bottomed wok, a ladle, measuring cups/ spoons.

Ingredients:

1 cup Sooji (semolina)

7-8 tbsp sugar (adjust as per your taste)

4-5 tbsp ghee

1/4 tsp cardamom pwd

1/2 cup milk

1/2 cup water

some chopped dry fruits to garnish

Method:

Heat ghee in the wok, then, add sooji and roast it on medium flame until it turns slightly golden. Now add the milk and water in the roasted sooji.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Give everything a stir. Add the sugar and cardamom pwd next. Keep stirring (it will look very diluted at this point, but slowly the sooji will absorb the milk and water & the sugar will melt too). Once it’s dry enough to a consistency of your liking , turn off the flame and garnish with some chopped pistachios and almond slivers or fried cashews too ๐Ÿ˜€ that’s it! Serve it piping hot with Pooris & Sookhe Kale Chane! ย ๐Ÿ’•

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

 

(Note: Adding milk will give a very rich flavour. Skip it if you wouldn’t like that, simply add an extra 1/2 cup of water to replace it. You will notice that I add the sugar directly to the sooji instead of making a sugar syrup, that’s because this method is sure shot. You will never face any issues of the sugar burning or not melting. My Mom has been doing this for the last 45+ years. It always works!)ย 

Happy Cooking!

Love,

Shreya๐Ÿ’–

Pin it here for later??!
Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Custard & Rose Ripple Ice Cream

Yes! It’s another of my easy peasy…eggless…no-churn ice creams!! It needs minimum efforts and its safe to say that has maximum flavour! ๐Ÿ‘Œ๐Ÿ˜๐Ÿ˜ย 

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I have been using this recipe for sometime now. It’s really an all round winner…such amazing results every time! ๐Ÿ˜‰ Do give a shot to my 2 Ingredient Banana Ice Cream…..or something summery like The No Churn Orange Ice Cream! ๐Ÿ’“ ….or something indulgent like a Honey & Butterscotch Ice Cream ๐Ÿ˜ฌ sounds irresistible, isn’t it!? They are all prepped in less than 15-20 mins…no churning…no ice cream machine needed…and no eggs!! ๐Ÿ‘Œโ˜บ๏ธ just put them in the freezer and forget about it for 7-8 hours…..simply dig into its oh-so-creamy texture once it’s set! ๐Ÿ˜

Custard & Rose Ripple Ice Cream  Home made ice cream recipe ripple ice cream recipe Eggless ice cream recipe Easy no churn ice cream recipe

So this time…I choose to combine two very different yet complimenting flavours! Custard because it’s one of my hubby’s favourite desserts & Rose…simply because I wanted it to look pretty and to taste exotic๐Ÿ˜‹ …and trust me..it was a great combination! I was a bit worried that hubby may not like the flavours…but he loved it…and found it pretty too ๐Ÿ˜„…kept asking me how I did the Ripples… ๐Ÿ‘๐Ÿ˜‡ anyways…lets get on with the recipe now..

๏ธYield: 3-4 servings of 2 medium sized scoops

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight/ aluminium container to set the ice cream, a large mixing bowl, a sharp knife for creating the rippling effect.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp custard pwd (I used pillsbury, vanilla flavour)

7-8 tbsp sugar (adjust as per taste)

2 drops of vanillaย essence

2-3 tbsp rose syrup (I used Roohafza)

Method:

Heat the pan over low heat, add the milk and custard powder, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It took me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream, vanilla essence & the sugar to the custard. Then whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture.

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Now, put the ice cream mixture in the airtight/ aluminium container, pour the rose syrup on the ice cream mixture & using the tip of a sharp knife make ripples as shown in the pictureย above. Thatโ€™s it! Cover the container and put in the freezer to set it for overnight or at least 7-8 hours. Thaw the ice cream at room temperature for a few mins before scooping!!

Custard & Rose Ripple Ice Cream  Home made ice cream recipe ripple ice cream recipe Eggless ice cream recipe Easy no churn ice cream recipe

Wow! Look at the texture! Just like the store-bought ice creams…! Super easy, isn’t it?!๐Ÿ‘๐Ÿ˜„ if you like, you can add some nuts or sprinkles while serving it ๐Ÿง๐Ÿฆ๐Ÿ‘Œ๐Ÿ˜‹

Custard & Rose Ripple Ice Cream  Home made ice cream recipe ripple ice cream recipe Eggless ice cream recipe Easy no churn ice cream recipe

Just in case you wish to skip the ripples….simply add the rose syrup in the ice cream mixture and give it a mix….you will get the same taste and pale pink coloured ice cream๐Ÿ˜‰

I hope you guys will try this soon…๐Ÿ˜ฌ

Love,

Shreya๐Ÿ’–

Rose & Mango Popsicles

As a child, I think among everything everything icy, Popsicles were my favourite…I could eat too many at a go! Come summer and I would go on a Popsicle Eating Marathon…orange, lemon, mango …raspberry!! Oh, the list is endless ๐Ÿ˜€ And yes, I have a serious liking for ice! Just ice…flavoured ice! That’s what Popsicles are if made using water/ juice as the base! That’s exactly how I like them…not the yogurt based ones.ย 

Rose Popsicle recipe Rose & mango popsicles recipe Summer popsicles Exotic popsicles recipe Coconut mango Popsicles recipe Recipe for popsicles Mango popsicles recipe Ice popsicles recipes

I remember making Popsicles even as a kid..using those age-old ‘kulfi’ moulds. I would simply freeze some lemonade or even some rose milk๐Ÿ˜‹ & they did taste good! My mom was my partner in crime back then…and even today, the two ย us enjoy our Popsicles like little kids! Maybe it’s something that I have gotten from her…my love for ice!โค๏ธ

She was visiting me recently for a few days…and we got talking about Popsicles! She was laughing remembering about all those times when I’d sneak into the freezer for a Popsicle or two and not share any with her while she’d be napping during those hot summer afternoons ๐Ÿ˜‰ I said to her, ‘I do owe you one too many Popsicles! I will make some for you then!’

Rose Popsicle recipe Rose & mango popsicles recipe Summer popsicles Exotic popsicles recipe Coconut mango Popsicles recipe Recipe for popsicles Mango popsicles recipe Ice popsicles recipes

I decided to incorporate her favourite fruit for these Popsicles. Mangoes ๐Ÿ‹๐Ÿ‹๐Ÿ‹ & paired it along with something exotic…Rose ๐ŸŒนalthough you can try my Spiced Mango Popsicles too! She liked the sound of the flavours…thought they’d work well. Trust me your kids will love these…no added colours or flavours…absolutely healthy! So here’s what needs doing…

๏ธYield: 6 Popsicles

Equipment: 1 glass, a mixing spoon, measuring cups/ spoons, ice-cream sticks.

Ingredients:

1 cup mango pulp (I had homemade frozen mango pulp with me, you can use store bought mango purรฉe or some other fruit purรฉe too, like strawberry/ blueberries/ kiwi/ melons..etc)

1+1/2 cup coconut water (approximately depending on the size of the Popsicle mould)

2-3 tsp rose syrup (I used Roohafza, add more to make it bright pink if you like. I used it just to flavour, not add colour)

Method:

Mix Roohafza with coconut water in a glass. Now fill 1/3 of each popsicle mould with this mix. Freeze the moulds for 2 hours. The first layer will set by then. Now fill the next 1/3 of each popsicle mould with mango pulp. Freeze the moulds for 45 mins, remove & insert the ice cream sticks or popsicle sticks in the centre of each mould. Again freeze for 2 hours. Finally, remove from the freezer & fill the last 1/3 of the mould with the same coconut-Roohafza mixture & freeze for 2 hours. That’s it! To release the Popsicles from their moulds, dip them in some water for 2-3 mins & carefully pull them out using the ice cream sticks ๐Ÿ˜๐Ÿ˜ Enjoy your Popsicles before they melt!!๐Ÿ˜œ

Rose Popsicle recipe  Rose & mango popsicles recipe  Summer popsicles  Exotic popsicles recipe Coconut mango Popsicles recipe Recipe for popsicles  Mango popsicles recipe  Ice popsicles recipes

The combined flavour of rosy coconut water & mango is just too summery! We loved them..!! Even my hubby who isn’t too fond of them, had an entire Popsicle & said he liked the flavours! Yippie! ๐Ÿ˜š So, do try them..!

Love,

Shreya๐Ÿ’“

Honey & Butterscotch Ice Cream (Eggless)

I love making ice creams at home! It’s such a lot of fun!! The texture amazes me every time when I scoop out some ice cream!! ๐Ÿ˜๐Ÿ‘Œ Creamy and so smooth…it’s a delight!ย 

Have a a look at my quick & easy recipes for No Churn Orange Ice Creamย & an absolutely winning 2 Ingredient Banana Ice Creamย ๐Ÿ˜

This ice cream just happened because my hubby simply loves honey with anything & everything, so while chomping on some store bought vanilla ice cream…he says “can you make an ice cream with honey?!” ๐Ÿ˜‹ I was amazed! I was like….absolutely! I can…it sounds delicious. I will definitely do that…in combination with Butterscotch! Hence, my Honey & Butterscotch Ice Cream ๐Ÿ‘Œโ˜บ๏ธ andย it obviously has to be eggless!

In the past, when I was experimenting with homemade ice creams, I had some help from here….you guys can have a look too. My recipe is adapted from it with some changes to suit our palate. You can say it’s pretty simplified…no fussing over it..no churning at all!ย Just look at the texture…just like the ones you buy at your favourite ice cream parlour!

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

I always use basic ingredients for making ice creams…so it’s really a matter of 20-25 mins of prepping & just let the freezer do its job ๐Ÿ‘Œ๐Ÿ˜‰ it goes like this…

Yield: serves 4-5 persons

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight container to set the ice cream, a large mixing bowl.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp + 1 tsp cornflour (cornstarch)

7 tbsp honey

2 drops of butterscotch essence (can be replaced with vanilla essence)

4 tbsp crushed butterscotch chips (I have used store bought butterscotch chips. These can be replaced with chocolate chips/ nuts)

Method:

Heat the pan over low heat, add the milk and cornflour, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It too me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream & the honey to the custard and whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture. Next add the crushed butterscotch chips & butterscotch essence. Whisk again for a min only. Immediately pour the ice cream in the airtight container and freeze for 8-10 hours. That’s it! Thaw the ice cream at room temperature for a few mins before scooping, I added some butterscotch chips while serving โ˜บ๏ธ You can pour some honey too!! Delicious !๐Ÿจ๐Ÿฆ

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

Making an ice cream doesn’t get easier than this! My hubby went all ga-ga over the flavours! Since it has no sugar, it’s healthy too ๐Ÿ˜‰

Love,

Shreya โค๏ธ

Khoya / Mawa Burfi

I had some ‘Khoya’ (milk solids) sitting in my fridge from the time I had made my Anjeer Burfiย and I wanted to use it up soon. Besides, there were no desserts at home & I know my hubby would love to have some after dinner ๐Ÿ˜˜ย 

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

I asked my mom if she knows a fool-proof recipe for a basic white Khoya/ Mawa Burfi... She wasn’t sure as she hadn’t made any for ages ๐Ÿ˜› So what next!? Google to my rescue…referred to the recipeย hereย and here too for the proportions and adjusted it according to my taste & the ingredients available in my pantry. My hubby isn’t a fan of coconut usually so eliminated it altogether ๐Ÿ˜‰ it tasted delicious & perfect for any celebrations too or for festivals like Diwali / Raksha Bandhan ๐Ÿ˜‡

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

I had kept the leftover Khoya in the freezer, hence I thawed it for 1 hour. Once it came to room temperature, I grated it. Let’s have a look at this recipe, it’s very easy to prepare. It took me just 5 ingredients & 15 mins to prepare it!

Yield: 9-10 burfis

Equipment: a non slick pan, a spatula, a tray, a knife, measuring cups/ spoons.

Ingredients:

150 gms grated khoya /Mawa / milk solids

6 tbsp pwd sugar

1/4 tsp cardamom pwd

a few strands of saffron /kesar soaked in a tsp of warm milk

1 tbsp pistachios slivers (for garnishing)

Method:

Grease a tray/ plate & set aside.

Heat the non stick pan, add the grated khoya and sautรฉ for 2-3 mins on low flame. Once it melts a little bit, add the powdered sugar & cardamom pwd. Mix well and sautรฉ on low flame. The khoya will melt completely due to the sugar, keep stirring the mixture until it thickens & starts leaving the sides of the pan. This will take 5 mins. When the mixture comes together to form a dough in the pan, immediately pour this mixture on the greased tray and spread it neatly & flatten the top. Try to make a square shape while doing this so that we can get neat burfis later. Garnish it with slivered pistachio and some saffron. Refrigerate for 30 mins.

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

After 30 mins, cut the burfis and serve ๐Ÿ˜Š That was quick!! ย Hope you make these soon…๐Ÿ˜„

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

Love,

Shreya ๐Ÿ’•

Anjeer ki Burfi

Anjeer /Figs….I adore them in any form..fresh or dried…cooked or just as they come! โ˜บ๏ธ so making a Anjeer Burfi post was just a matter of time!! Sweet and slightly fudgy…they’ll leave you wanting more ๐Ÿ‘Œย 

And what’s more is that figs /anjeer are so healthy…I hardly added any sugar to make these beauties. Being a super-food, it’s full of vitamins, magnesium, potassium , calcium…iron to name a few of its infinite benefits ๐Ÿ˜Š diabetic friendly too…and cures issues such and indigestion, etc. (Note: pls consult your doctor before including these in your diet if you are suffering from an ailment which expects you to follow a strict diet)

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I make these during Sravan /Sawan/ Navratriย fasting /vrat /upwas every year. They are delicious and disappear really quickly too ๐Ÿ˜…and they can easily make an appearance on any other day too..like Diwali or raksha-bandhan. Theyย were ready in about 45 mins!! Perfect for when you have guests around and want to serve something traditional and easy!

This recipe is a mix of inputs from my mom and some tips from the internet.

Just 5 ingredients is all you need for these burfis..lets see how.

๏ธYield: 9 burfis

Equipment: a non stick pan, a spatula, a knife, a plate /tray, measuring cups/ spoons, a blender, a grater.

Ingredients:

1/2 cup grated mawa /khoya / milk solids (if you are using frozen, then thaw it for 30 mins before you start)

1/2 cup dried anjeer /figs (approx 8-9 pieces of dried figs)

1 tbsp sugar

1 tsp ghee

1 tbsp almond slivers

1 tbsp pistachio slivers (optional ingredient for garnishing)

Method:

Take a small bowl with some hot water and soak the dried anjeer /figs in it for 10 mins. After 10 mins, they’ll be soft. Discard the water, pat dry the figs/ anjeer and use the blender to grind them coarsely. Set it aside. Grate the mawa/ khoya/ milk solids and set aside. Grease a tray /plate with some ghee and keep it ready to set the burfi.

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Now, heat a nonstick pan, add the ground anjeer /figs and the sugar. Add 1 tsp of water and cook on medium flame for 3-4 mins. Next you have to add the grated khoya / mawa / milk solids, slivered almonds and ghee. Give it a good mix and keep cooking for 5-7 mins on low flame.

Once this mixture leaves the sides of the pan and makes a smooth ball on its own, turn off the flame. Put this mixture on the greased tray/ plate and flatten it out a bit. Try to shape it as a square so that you get square burfis when you cut them out. You can garnish with some pistachio slivers and press them down a bit.

Refrigerate this tray/ plate with the mixture for 20 min or so and then you can cut it into burfis and serve. ๐Ÿ˜€ that simple!

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Go impress your loved ones…๐Ÿ˜‡

Love,

Shreya๐Ÿ’—

Adapted from Tarla Dalalย 

Also, you can have a look at a similar recipe onย Indian Khana

Nutties Brownies (eggless)

Yes! Nutties… Cadbury’s Nutties ..the one in a bright red package…having these small chocolaty balls with a nutty filling to die for!! I don’t know how many of these little beauties I have gorged on as a kid ๐Ÿ‘Œ๐Ÿ‘Œโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธ..credit goes to my mommy dearest who always stashed some for me in her secret hiding spots ๐Ÿ˜‹๐Ÿ˜‹ย 

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To be honest… I haven’t had much of these in the past few years…couldn’t find them everywhere..,don’t really l know the reason as to why they weren’t available!! But last week..I was picking up grocery at the supermarket….and I nearly squealed in joy when I saw these kept in a rack near the check-out aisle!! I didn’t wait for a second to think and grabbed 7-8 packs…ya that many! ๐Ÿ˜‰๐Ÿ˜€…Who knew when would I get these again?! Got them home and had an entire pack straight away by myself…and later shared a couple with my hubby…he likes them too!

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Now…I thought what more could be done with them other than just stuffing my face?! ๐Ÿ˜ maybe some desserts….brownies were the first to pop in my mind…and an hour later they were baking โ˜บ๏ธ ..they tasted so much more gooey…kind of morish… They were approved with two thumps up and a big smile! And obviously these brownies vanished in about 24 hours ๐Ÿ˜š the recipe goes like this …..

Yield: 14-16 brownies

Equipment: a large mixing bowl, a whisk, a microwave safe bowl /borosil bowl, a saucepan, a knife, cooling rack, a 8″ X 8″ baking tin, measuring cups/ spoons, parchment paper /butter paper to line the baking tin.

Ingredients:

100 gms chopped cooking chocolate (I used Morde)

1/3 cup APF (Maida)

2 tsp baking powder

120 gms butter ( I used Amul)

1 cup + 2 tbsp castor sugar

1 tsp vanilla extract /essence

1/2 cup chopped walnut kernels

3/4 cup Cadbury’s Nutties roughly crushed and dusted with some APF

Method:

Preheat the oven to 180’C. Line the baking tin with the parchment paper. If you don’t have parchment paper, grease the tin with butter and dust it with some APF. Set aside.

In a mixing bowl, sift together APF and baking powder. Set this aside.

Melt the cooking chocolate and butter using a double boiler (heat a saucepan with some water and place a heat proof/ borosil bowl on the saucepan but the the bowl shouldn’t touch the water boiling in the saucepan. The chocolate and the butter will melt in about 7-8 mins approximately. Alternatively, you can melt the chocolate and butter in the microwave, pls set the timer according to the microwave voltage and melt them).

Let this melted chocolate and butter mixture to cool for 3-4 mins, beat in the sugar and vanilla extract/ essence into it. Add the sifted flour and baking pwd. Also add the walnuts and the crushed and dusted Nutties. FOLD everything gently. Pls don’t whisk or over-mix the batter at this stage. Pour the batter into the prepared tin and bake for 25-30 mins @ 180’C. Remove from the oven once done and place the tin the cooling rack for 15-20 mins before cutting into squares and serving ๐Ÿ˜€

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These keep well in an airtight container for 3-4 days. Enjoy them warm ๐Ÿ˜„

Love,

Shreya ๐Ÿ’ž

Adapted from Sanjeev Kapoor’s cookbook Simple Home Baking

2 Ingredient Banana Ice-Cream

What do you do with those over-ripe bananas sitting in the fruit basket for the last couple of days?! More often than not, they end up right in the bin! (Too bad, been there…done that) ๐Ÿ˜ต๐Ÿ˜ด๐Ÿ˜ด I avoid wasting food so avoid buying bananas in bulk…coz hubby dearest avoids them due to his diet & me…well I just avoid them as I will have to finish the lot on my own! ๐Ÿ˜‘๐ŸŒ๐ŸŒ

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I mean I like bananas but not to that extent..LOL! Sometimes I make my Chocolicious Banana & Butterscotch Breakfast Barsย to finish any leftover bananas. They are vegan and so scrumptious..you can’t stop at one bar! ๐Ÿ˜‰..

So, coming to another very easy & yummy recipe that uses up all the over-ripe bananas rather than binning them. My 2 Ingredient Banana Ice-Cream !

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This Ice cream is so much more fun because it’s done in a breeze…..just 5 mins of prepping.. no churning, no cooking..no eggs! Just 2 easy ingredients…and freeze the batch! That’s about it. And the taste is so fruity! If you ask me about the texture…well, I will let the pics speak for themselves โ˜บ๏ธ well coming to the recipe…there’s not much to it!

Yield: Serves 3-4 (though I can eat all by myself)

Equipment: a blender, a an airtight container / any storage container that you can keep in the freezer.

Ingredients:

3/4th of a can of condensed milk (I used a 400 gms can, 3/4th of it is 300 gms approx)

4 nos over-ripe bananas

Method:

Peel and chop the bananas roughly. Pour the condensed milk and add the chopped bananas in the jar of the blender and blend well until you have a smooth, pouring consistency. Now, simply pour this mixture into the container and cover it with a lid or some cling wrap and put it in the freezer for 6-8 hours. That’s it! Thaw it in room temperature for a minute before scooping and serving. I sprinkled some coffee pwd before serving. You can add nuts / choco chips / sliced bananas / chocolate sauce..whatever takes your fancy! ๐Ÿ˜

See..that easy!

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Now,all that remains is having a bowlful of ice-cream ๐Ÿ˜›

Love,

Shreya๐Ÿ’—

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