Category: Sweet Nothings / Desserts

PaperBoat – drinks and memories

If you ask me what season do we usually get guavas (amrud/ peru)…I’d be a little lost. I am not sure! Probably that’s a perk of growing up in a city like Mumbai…my home. I have eaten different fruits and vegetables be it any season… I make methi ke Parathe all year around..not just in winters! I enjoy how easy it is to get organic ingredients in every nook and corner of my city! I have learnt to appreciate this more ever since I started cooking 😂

Coming to guavas…I received these yummy Guava Chilli drinks from PaperBoat in a pretty package and they taste so good…surprisingly.. I’d never tasted this variant as I love their Aamras and stick to that or the JalJeera!! PaperBoat has really captured the flavours of India…the most loved versions of every drink in most houses is created by PaperBoat.

PaperBoat - drinks and memories

The flavours of PaperBoat’s Gauva Chilli are so authentic…that hint of heat from the chilli….between sips of sweet, almost creamy guava nectar….it was just like biting into a salt and chilli smeared slice of guava, that I was almost transported to time gone by…my school days. I guess everyone can relate with me when I say there’d be a ‘amrudwala bhaiya’ (guava vendor) and another couple of guys who’d sell ‘khatti imli (tamarind), slices of ‘kairi’ (raw mango) and ‘borr’ small red berries somewhere out of our school premises and they’d be there with their wares just as you’d be walking back home. I am salivating as I think of those days…they’d be summers…see..there you go! I just remembered that I’d enjoy guavas in summers! 😀… So these vendors, they’d display everything on a small table and keep calling out to kids to come taste these goodies and eventually, every kid did end up on one these stalls and chose what he or she liked the best! I had my favourites too…the kairi and the amrud! I liked them best…a bit of spice with the juicy sweetness in the guavas kept me wanting them more!

PaperBoat - drinks and memories

Although all our parents would disapprove of having these little treats but who’d listen…my Mom would say that these things weren’t washed and they weren’t fresh just to me believe that they were unhealthy…and she’d tempt me by slicing guavas and sprinkling them with chilli and salt at home too and I’d be tempted alright!! They tasted just like the ones from the vendor. Even better but I don’t remember ever confessing that to her 😉😉…

PaperBoat - drinks and memories

Anyways…a sip of the drink reminded me of all that…how apt is their tag line, drinks and memories!
I used this flavour to make some Granita…
Here’s how I made it…
Empty the contents of one packet in a aluminium tray. Freeze it for about 2 hours and then simply scrape the frozen juice with a fork.
Repeat these steps every two hours at least 2-3 times. That’s it, once ready..serve them. They are so delicious and healthy too!

PaperBoat Gauva Chilli - granita recipe by polkapuffs

Thank you PaperBoat!

Love,

Shreya💖

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

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Try these for the upcoming festive season!

Love,

Shreya💖

Vanilla Sponge Cake in Pressure Cooker

There are somethings which you learn unknowingly, just by watching it way too many times…although that’s just in your subconscious. You don’t really know whether you already have known it all your life until you’ve tried it – my Mom’s Vanilla Sponge in a Pressure Cooker is just that for me, with a slight variation of my own that I’ve perfected over the years 😘

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Ain’t this a beauty! Such an easy recipe, even easier is the technique which is I’ve learnt from my Mom, she’s an expert with cooker cakes…no, not because she doesn’t own an oven….(she has a very rare flame heated English oven, almost like Nigella’s, that’s over 3 decades old & has seen some of the best bakes in its time)….it’s merely a thing of convenience for her to bake in a pressure cooker and get done quickly! She’s my Mom after all, quick and easy is something that’s been passed on me by her…☺️

Pressure cooker cake recipe PolkaPuffs recipe Vanilla sponge cake in pressure cooker

The hand that held mine once, holds on a piece of cake made by the one she made. How ironical! My first time clicking with a model, my Mom💖…the best part, this cake was made in her kitchen…using her utensils & equipments…(the props are mine…I end up stocking up on them wherever I go!)…almost the traditional way. I beat the sugar with the eggs using a manual beater for the first time in my life! That’s how she still does and says that is the correct way to incorporate the air into the batter for a light and airy cake… the results are here for you to see. She has a point. I will follow this more from now…give my muscles a bit of a workout! 😂 Also, no parchment/ baking paper!

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So coming to the recipe, my Mom uses homemade white butter when she bakes a cake. I have used oil in place of the homemade white butter as she didn’t have that ready at home. Also, I have added some milk…it really does make the cake so much more moist, here she agrees with me! You learn some, you teach some!

Yield: a 6″ square cake

Equipment: a mixing bowl, measuring cups/ spoons, baking tin, a large pressure cooker, a spare steel bowl, a cooling rack.

Ingredients:

1+ 1/2 cup powdered sugar

2 eggs at room temperature

1+ 1/4 cup all purpose flour (Maida, sieved once)

1/2 cup milk

1/2 cup refined oil

1 + 1/2 tsp baking pwd

3/4 tsp vanilla extract/ essence

Method:

Prepare the tin with some oil and dust maida (APF) all over. Set aside.

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In a bowl, beat together the sugar & eggs until light and frothy.

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Then add the sieved flour, milk & oil. Beat again & add the baking powder with vanilla extract. Beat well, set aside.

Heat the pressure cooker on high flame for 10 mins. Place a bowl or plate inside at the bottom. DONT ADD WATER IN THE COOKER.

image Pressure cooker cake recipe PolkaPuffs recipe Vanilla sponge cake in pressure cookerPressure cooker cake recipe PolkaPuffs recipe Vanilla sponge cake in pressure cooker

Fill the batter in the ready tin upto half its capacity and place the tin in the heated pressure cooker on the bowl kept at the base. Cover the pressure cooker with it lid but remove its gasket and weight. Bake on medium flame for 40-45 mins.

Do a toothpick test and check if the cake is ready after 40 mins, it should come out with a few moist crumbs, if your cake is ready then remove from the cooker using kitchen tongs and cool the tin on cooling rack for 10 mins before unmoulding the cake.

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If the cake in undercooked, then let it cook for another 10 mins. It should be ready by then. Slice and serve.

This cake keeps well in an airtight box for 3-4 days.

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I am in love with it’s texture and airiness!!

Love,

Shreya ❤️

My variation adapted from here.

Mathura ke Pede

The famous Mathura ke Pede recreated in my kitchen! They are much easier to make than it looks😁 Just a little bit of elbow grease and you’re almost there…almost!! 😜

I say almost, because I was tired and then stopped the ‘bhunoing‘ process (sautéing the ingredients) as my arm hurt so bad after stirring the Khova/ Mawa (milk solids) for almost 30 mins! Yes ….that doesn’t sound like much but you got to do it to know how much I wanted to throw the spatula and run out of the kitchen!! 😂😂 Who ever said I was known for my patience!?! Haven’t you seen my recipes….I usually share ridiculously easy ones!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

As always, my hubby wanted something sweet but Indian! I said ok…let me make some Khoya Pedas, and he said no! Something else…I ventured….instant Doodh Pedas!!? LOL! He was like…”lady, something different…Pedas will do but a different variety!!”  😳🤔🤔🤔🤔 then I thought of Mathura Ke Pede…sounds exotic and makes it look a whole lot different from any other Peda that I usually make at home!

The hubby doesn’t need to know that it’s basically the same thing, just the cooking process differs! 🤗😜😜 And obviously, the flavour is more intense and really delicious! A little patience in ensuring how well the Khoya cooks out is very important…my Mom was worried that I’d either burn the Khoya or under cook it and ruin her recipe…..but I managed to get the colour almost right!!! Yay!

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

It took me almost 25-30 mins to reach this stage (pic below). I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Don’t they look yum! I insist….you must make these, too easy and super delish!

Love,

Shreya💖

Slightly adapted from here.

Fudge Bars

These are my absolutely weakness! I can never say no to a Chocolate Fudge 😁 They are so gooey and a teeny bit chewy, not to forget the chocolate! I’d say perfect for your 4th of July celebrations too 🌭🍺

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

In my experience, this is the yummiest personalised gift you can make for your loved ones. Besides, you can easily play with the flavours too.

If not for gifting, just make these for yourself, curl up on the couch with your favourite novel and have some ‘fudge’!! Trust me, you’ll be making them so very often, simply because they are super addictive & get done in a breeze😉😉

Yield: 10 bars or 20 squares (depending on how your cut them)
Equipment: a heavy bottom wok, measuring cups & spoons, a wired whisk, baking/ parchment, paper or aluminium foil sheet, a sharp knife.

Ingredients :
200 ml condensed milk
3+1/2 tbsp cocoa powder
5 tbsp castor sugar
1-2 drops vanilla extract/ essence
50 gms butter
1 tbsp APF (Maida)
1/2 cup roughly chopped walnuts (replace the walnuts with pecans, cashews, hazelnuts, dried cranberries or prunes, etc.)

Method:
Line the any container or a plate with the baking paper/ parchment paper/ aluminium foil.

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In a wok, add all the ingredients except the vanilla extract & chopped walnuts.
Heat them on low flame and keep whisking simultaneously so that the mixture doesn’t burn or has any lumps.

image Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Keep cooking and stirring until the mixture comes together and form a thick mass that moves with the whisk. Add the vanilla extract & walnuts at this stage and mix well.

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Immediately pour the mixture on the prepared container or plate. Spread it with the help of a spatula.

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Keep it in the refrigerator to set for a minimum of 2 hours. Once set, slice it into bars or squares & serve.
They last for 3-4 days under refrigeration.

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Aren’t you tempted yet?! 😜
Love,
Shreya ❤️

Adapted from here.

Cherry & Choco Chip Ice Cream

It’s obvious that I love making Ice Creams at home….and the hubby enjoys cleaning out the ice cream bowls! 😘 

I had shared the recipe for Mango & Tutti Frutti Ice Cream a few days ago…and I am still hung over with it’s flavour. It had such a beautiful flavour from the fresh, juicy Alphonso mangoes…and bits of Tutti Frutti just gave it that hint of bite and chew..umm..yummm!! 😋

I enjoyed making it so much that I was on the lookout to try another flavour of ice cream using fresh fruits…and I saw these insanely pretty Cherries!! Yes…these tart, slightly chewy little jewels..🍒🍒 But the ones I got were actually very sweet and not too tangy! Perfect is the word.

Cherry & Choco chip Ice cream recipe How to make eggless ice cream Polkapuffs recipe

Oh, by the way, these are less than a quarter of the entire batch that I purchased the other day….who knows when will I get some again. Cherries come by for a short period of time out here and finding such juicy & fresh ones is even more difficult….so I picked up the lot! 😉 It was hard for me to even resist them to spare any for this ice-cream..Lol!

Cherry & Choco chip Ice cream recipe How to make eggless ice cream Polkapuffs recipe

Yes….it was indeed melting real fast due to the heat! But the taste…oh my..!!…worth the effort of pitting these beauties and so on. It was really easy once you have that out the way.

Although you could easily use some Maraschino Cherries/ Canned Cherries for this recipe. Probably omit the Choco Chips or substitute it with some nuts…whatever you fancy!

Cherry & Choco chip Ice cream recipe How to make eggless ice cream Polkapuffs recipe

Look how pretty they are! I could keep looking all day! Alas, they’d rot…hence we will move on to the recipe..😉😉 …it requires no churning & no eggs!

Cherry & Choco chip Ice cream recipe How to make eggless ice cream Polkapuffs recipe

Yield: serves 3-4 persons

Equipment: electric whisk (manual whisk), a large stainless steel bowl, sauce pan, a spatula, measuring cups & spoons, aluminium or freezer safe container.

Ingredients:

1 cup fresh, pitted cherries

1 tsp sugar

1 tbsp water

200 ml sweetened condensed milk

1+1/4 cup whipping cream (I used Amul)

1/4 cup Choco Chips

1 tsp vanilla extract/ essence

Method:

Place the large stainless steel bowl & the electric whisk attachment/ manual whisk in the refrigerator for a minimum of 30 mins to chill before using them to whip the cream.

In a saucepan, place the pitted cherries with sugar and water. Stew the cherries on very low flame until the fruit becomes pulpy and syrupy. Mash down the fruits a bit using a fork. This takes about 10-12 mins.

Cherry & Choco chip Ice cream recipe How to make eggless ice cream Polkapuffs recipe

Once this cherry compote is ready, place it in a bowl in the refrigerator to cool down completely.

Next, take whipping cream in the chilled stainless steel bowl, using the chilled electric whisk or manual whisk, whip the cream until it has stiff peaks. Usually takes 5 mins when using an electric whisk on high. Obviously, manual whisk takes more than 10-12 mins. Once the cream has stiff peaks, add the vanilla extract/ essence & the sweetened condensed milk to the cream, whisk again on medium speed until the condensed milk and cream has incorporated well. Then add the Choco chips and the chilled cherry compote (the cooked cherries).

Cherry & Choco chip Ice cream recipe How to make eggless ice cream Polkapuffs recipe

Fold in the chips and cherries well and pour the mixture into a freezer safe container. Let this freeze overnight or a minimum of 6-7 hours…and your ice cream is ready!!! 😉

Let it thaw for a couple of minutes before scooping out the ice cream.

Cherry & Choco chip Ice cream recipe How to make eggless ice cream Polkapuffs recipe

Doesn’t that absolutely tempt you…🤗🤗 Do try this one soon!

Love,

Shreya💗

Adapted from Kitchen Meets Girl.

Mango & Tutti Frutti Ice Cream

My love for a Popsicle is eternal…but I do love a bowlful of creamy, delicious ice cream! Yes I have a rather good collection of ice creams on my blog here…all super tempting 😛

But how could I miss out on sharing a recipe for Mango Ice Cream…the King of fruits😍 this recipe is adapted from my No Churn Orange ice cream recipe with a bit of change… So basically it’s a no churn, no cook, eggless ice cream that requires just 3 key ingredients!

Mango & tutti Frutti ice cream How to make mango ice cream Eggless mango ice cream Polkapuffs recipes

I have added tutti frutti just because I felt like it…it’s completely optional or you can replace it with some chopped nuts or Choco chips…even butterscotch chips!😊 The choices are endless…and you always have the option of keeping it plain.

Since I like the fuss-free way of doing things…this ice cream had to be no-churn! Simply whisk everything well…and dump it in the freezer for 6-7 hours. The texture is beautiful and the flavour is absolutely spot on!

Mango & tutti Frutti ice cream How to make mango ice cream Eggless mango ice cream Polkapuffs recipes

Anyways…let’s get going with the recipe… It’s just a 15 min prep job…and the freezer takes care of the rest.

Yield: easily serves 4

Equipment: a electric whisk (manual whisk works too), a large stainless bowl, a rubber spatula, a Tupperware or an Aluminium container to set the ice cream.

Ingredients:

200 ml Amul whipping cream

1/2 cup icing sugar

pulp of 3 medium sized Alphonso mangoes

1/2 cup mixed tutti frutti (optional)

Method:

You will need to keep the stainless steel mixing bowl and the manual whisk or the electric whisk attachments in the refrigerator for about 30 mins to chill before you use them.

Then, add the cream to the chilled bowl and whisk it well until you achieve soft peaks. I have used an electric whisk so it took me about 4-5 mins to get the task done. If you’re using a manual whisk, you may need 10-12 mins for the cream to have soft peaks. But be careful to not over whisk the cream, because it may split.

Mango & tutti Frutti ice cream How to make mango ice cream Eggless mango ice cream Polkapuffs recipes

Next, add the mango pulp & icing sugar to the whipped cream and whisk these together for a minute or two or just until everything has combined well. Lastly, add the tutti frutti or anything you wish to add & fold it in using a rubber spatula or leave it as it is. Pour the mixture into an aluminium bowl or a Tupperware/ any freezer safe container and freeze it for 6-7 hours or overnight.

Before you serve the ice cream, let it thaw for about 5-7  mins at room temperature and then scoop out the ice cream!! That’s it😀

Mango & tutti Frutti ice cream How to make mango ice cream Eggless mango ice cream Polkapuffs recipes

Notes:

If you don’t have Amul whipping cream, you may use any other brand or even non-dairy whipping creams.

You can add more icing sugar as per taste. The reason we use icing sugar here instead of regular sugar is because it helps setting the ice cream with a perfect texture.

You can use canned mango pulp too if you don’t have fresh mangoes available.

Hope you try this soon 😋

Love,

Shreya❤️

Banana Muffins|Banana Bread

Those bananas sitting in my fruit basket were turning darker every passing minute in this heat….and yes, I had wrapped the bunch head with cling wrap…but it won’t work with the soaring temperatures! Sigh!! 😔

Where do these overripe bananas end up usually..in the BIN. Yes…they do, don’t pretend otherwise. We’ve all done that….though we promise ever to do it again out of the guilt over wasted food, we still do! Else, banana milkshake happens…well that’s very common and usually better for kids…too many calories for my hubby & me😝

In the past too, I’ve shared a couple of recipes to finish off these overripe bananas. Being summers almost everywhere, you can try my 2 Ingredient Banana Ice Cream. It’s so yummy and gets done in a breeze…😛slllluurrppp! Or if you are willing to bake something vegan, try these awesome Butterscotch flavoured Banana Breakfast Bars which uses wholewheat flour.

So thought of making an Old Fashioned Banana Bread or Banana Muffin. The beast thing is one recipe takes care of both options!

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Look at that texture….perfectly moist, crumbly and absolutely melt in the mouth. That’s why I love a Banana Bread so much, it’s easy to make and easier to eat 😛 This too happens to be great for a grab-and-go breakfast.

Before we go on to the recipe, here are a few pointers to keep in mind when baking a Banana Bread/ Muffins- make sure that the bananas are really overripe. They must be literally falling apart if handled roughly. If they are even slightly firm, they won’t blend well with the batter and the resulting bread/ muffins will lack the actual flavour of bananas and could turn out very dry too. Make sure you don’t over mix the batter and do not let it sit for too long once it’s ready.

Most importantly, know your oven well. As every oven works slightly differently, you need to understand the temperature best suited to bake the bread/ muffin well. They may turn dry if over baked. They could easily remain uncooked from the centre and turn brown on the top and bottom if baked at a very high temperature. The recipe below will say the temperature that works best for my oven.

If you don’t have cupcake liners ready…it’s not an issue. As you see here, in the pictures, I didn’t have any liners too…ran out of the ones I usually use so I improvised…something I had seen on Pinterest. Just use parchment/ butter paper and cut out large squares, they need not be absolutely perfect. Line your muffin tray with these squares and spoon in the batter as usual. They look really rustic…and get the job done!

Oh, by the way… I made a ring cake along with a few muffins…why?! Don’t ask me that…I simply felt like it..🤗

Yield: one small ring cake and 8-9 medium sized muffins.

Equipment: a large mixing bowl, potato masher, a wired whisk, a cooling rack, cake mould (ring or round/ square), muffin tray, measuring cups/ spoons.

Ingredients:

3 nos. overripe bananas

1/4 cup unsalted butter

1/2 cup Demerara sugar (brown sugar)

3/4 cup castor sugar

1 tsp vanilla essence/ extract

1 pinch nutmeg pwd (optional)

1 nos egg

1/4 cup milk

1 tsp baking powder

2 cups APF (Maida)

if you like, you can add Choco chips/ blueberries/ raisins/ pecans/ walnuts, etc as per your preference.

Method:

Line your muffin tray with the liners. Grease and dust your cake mould if making a bread. Set them aside. Preheat the oven @180’c for 10 mins.

Mash bananas using the potato masher in a large bowl. Add the softened butter & milk to it. Whisk it well, add the egg, nutmeg pwd,  both the sugars & vanilla extract and whisk once again until the sugar is dissolved. Took me about 5-6 mins.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Next, add the baking powder & APF (you can sieve these once seperately before mixing with the batter). Fold them with the wet ingredients. But do not over mix.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Fill the muffin tray with the batter and or the cake mould as shown below.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Bake the muffins at 170’c for approximately 20-22 mins. If baking a bread, then bake it at 170’c for approximately 30-35 mins or a skewer entered in the center of the bread comes out clean or with a few moist crumbs. If not, then bake for a further 5-7 mins @160’c. (Refer the pointers given above).

Once done, cool them on the cooling rack for 15-20 mins before you unmould the bread. This bread / these muffins keep well for 2-3 days in an airtight container.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Happy Baking folks!!

Love,

Shreya💕

Adapted from All She Cooks.

Khoya Peda

I have always loved Peda. They are soft, slightly fudge and absolutely melt in the mouth! 😋 

Ever since I was a kid, I would wait for a trip to Mahalaxmi Temple in Mumbai to lay my hands on some of the small, yellow Pedas that we would offer as ‘Prashad‘ to the Goddess. Those were the yummiest Pedas I have ever eaten!

khoya Peda Polkapuffs recipes Peda Diwali sweets

Khoya Peda or Mawa Peda is really easy to make and one of the most common homemade sweets during festivals like Diwali or Dushhera.

In the past I have shared the recipe for Khoya Burfi. Today I am sharing the recipe for this easy Peda…

Yield: 7-8 Pedas

Equipment: non-stick pan, a wooden spatula, measuring cups/ spoons.

Ingredients:

200 gms unsweetened khoya

1 cup powdered sugar

1/2 tsp elaichi pwd

a few chironjee or pistachio flakes to garnish

some ghee to grease your palms

Method:

Grate the khoya in a bowl. Add the powdered sugar to the grated khoya. Mix the two well. Then heat a pan, add the khoya-sugar mixture to the pan. Cook it on low flame and stir continuously. The khoya and the sugar will first melt and then slowly start to thicken in about 15-20 mins.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Add the cardamom pwd and mix again. Turn off the flame. Let the mixture cool down completely. (I let the mixture in the refrigerator for about 45 mins as the climate is very hot and humid and making the Pedas would be difficult.)

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Once the mixture has cooled down and solidified a bit, pinch lemon sized balls of the dough and roll them between greased palms and make smooth Pedas. You can even decorate them with some chironjee or pistachio flakes. That’s it! These keep well in the refrigerator for 2-3 days easily.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Enjoy these Pedas…you won’t be able stop at one.

Love,

Shreya ❤️

Adapted from here.

Eggless Custard Powder Cake

This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake. 

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!

Let’s see the recipe now…

Yield: one 9″X 5″ loaf

Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.

Ingredients:

1+1/2 cup Maida (APF)

3/4 cup vanilla flavoured custard powder

1+1/4 cup superfine sugar

2+1/4 tsp baking powder

1 tsp vanilla extract/ essence

1 cup milk at room temp

2/3 cup vegetable oil

Method:

Line the baking tin with baking paper. Preheat the oven at 180’c.

In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.

In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.

This cake keeps well for 2-3 days in an airtight container.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Hope you enjoy this soon!

Love,

Shreya💕

Adapted from Not out Of the Box.

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