Sweet Recipes

Eggless Cake Recipe: 

Baking essentials:
1. Weighing scales
2. A good whisk
3. Baking trays
4. Baking powder( Baking powder is different from baking soda)

Ingredients:
1 measure cake flour, 1/2 measure each sugar, butter and milk.
About 15-20 g baking powder for 500 g flour.

Eg: If you take 200g flour, add 100g sugar, 100g butter and about 100g milk. And about 7g baking powder

Making:
Weigh each of the contents above, add to a bowl and give a good mix. I add flour, sugar, baking powder first, then melted butter and then milk. A thick well mixed dough(not too watery), ready to pour into the greased baking tray.

Grease a baking tray with butter. Pre-heat oven 5 minutes at 175 C. Bake with both the upper and lower heating settings on, around 175. Takes between 15-40 minutes depending on quantity, about 15-20 minutes for 100 g flour.

I sometimes add lemon or vanilla essence. Check the essence strength. T he ones from Migros - 4 to 5 drops are sufficient.

 For an Indianised version: I add, about 1 spoon rose essence for 100g flour, some cardamom powder and saffron too to the dough. I buy the rose essence from the Indian store.

To make a chocolate cake, I add a couple of spoons of cocoa to the same dough.

For Icing: Melt chocolate, sugar and butter together and apply to the cake. Icing sugar is better. I do this on a slow heat.












All sweet recipes are courtesy my Amma, who is adept at sweet making.
Kesari:
1 cup roasted rava, 2 cups sugar, a pinch of turmeric for colour, Ghee, Cardamom Powder, Saffron(optional), Raisins and Cashews for seasoning.

Dry roast Rava, keep aside.
Boil 3 cups water. Lower flame, add rava slowly (to avoid lumps) and turmeric powder and saffron.
Leave on slow flame to cook for a few minutes. In the meantime, in a small kadai, add ghee and fry the raisins and cashews. Add these to the kesari, add a few spoons of ghee and stir well.


Seven Cake:
1 cup Besan or Kadalamavu, 1 cup  grated Coconut, 1 cup Ghee, 1 cup Milk and 3 cups of Sugar.
Mix all these together, make sure there are no lumps.
 On a kadai, cook all these until the mixture leaves the sides.
Grease a plate or tray and transfer to the tray.

Besan-Coconut Burfy:
1 cup Besan or Kadalamavu, 1 cup  grated Coconut and  3 cups of Sugar.
Dry roast besan on slow fire in a kadai. Dry roast the grated coconut separately.
They need not become red, medium roasted is good.
Make a 1 string sugar syrup and add the roasted besan powder and grated coconut and cooking till the mixture leaves the sides.
Grease a plate or tray and transfer to the tray. Use a greased katori if needed to even the mixture in the tray.