eggless chocolate waffles recipe | Indian style chocolate waffle | homemade chocolate waffle | with 19 amazing images.
Eggless chocolate waffles with crisp exterior and soft inside makes a perfect and delish breakfast/ brunch when topped with butter/ chocolate syrup/ fruits. Learn how to make eggless chocolate waffles recipe | Indian style chocolate waffle | homemade chocolate waffle |
These eggless chocolate waffles are crispy on the outside and so soft and fluffy on the inside. Perfect for a lazy weekend breakfast or dessert!
These Indian style chocolate waffle have a rich chocolaty flavor that’s contrasted with perfect light and fluffy texture. When topped with fresh strawberries and chocolate syrup, they taste like chocolate covered fruit!
Tips to make eggless chocolate waffle: 1. Grease the waffle maker properly using little butter every time you make waffle. 2. You can also serve this chocolate waffle with blueberries. 3. Serve it warm for the best flavours.
Enjoy eggless chocolate waffles recipe | Indian style chocolate waffle | homemade chocolate waffle | with detailed step by step photo.
Iyengar bakery style rava cake | eggless semolina cake | suji cake | with 22 amazing images.
Iyengar bakery style rava cake is a basic eggless tea time cake. Learn how to make Iyengar bakery style rava cake | eggless semolina cake | suji cake |
In India, semolina is known as rava, suji, or sooji. Hence this cake is also known as sooji cake or suji cake! This suji cake is famous from the popular Iyengar bakery. This Indian version of the semolina cake is egg-free and made with the best available local ingredients.
This eggless rava cake is an incredibly easy cake recipe for beginners. It is sweet, dense, and super moist. It can also be enjoyed in the evening with hot cup of tea.
Tips to make rava cake: 1. Make sure to use fresh curd to make this recipe. 2. You can use fine or medium size variety of semolina to make this recipe. 3. Instead of oil you can use melted butter to make this recipe.
Enjoy Iyengar bakery style rava cake | eggless semolina cake | suji cake | with detailed step by step photos.
mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | with 32 amazing images.
mango bread rasmalai is very easy and tasty recipe, made with bread and mangoes. Learn how to make mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai |
mango rasmalai is a soft, melt in mouth and delicious Indian dessert prepared with mango flavor to suit the summer season. Yes the regular rasmalai is given a mango twist which gives this dessert a different taste, look and appealing color as well. I am sure this bread mango rasmalai will be loved by all the mango lovers.
mango stuffed bread rasmalai is a decadent and rich homemade dessert flavored with fresh mango puree and chunky chopped mangoes. The juicy and spongy stuffed bread are then dunked in a creamy sweetened mango flavored milk. Serve chill garnished with some chopped pistachios and almonds.
Tips to make mango bread rasmalai: 1. Instead of white bread you can also use brown bread to make this recipe. 2. Chopped mangoes in the malai mixture gives a pleasant mouthfeel. 3. Refrigerate before serving so that the bread soaks up all the ras flavours.
Enjoy mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | with detailed step by step photos.
eggless ghee cake recipe | Indian style desi ghee cake | ghee cake | with 21 amazing images.
This eggless ghee cake is a delicious and easy-to-make dessert that is perfect for any occasion. Learn how to make eggless ghee cake recipe | Indian style desi ghee cake | ghee cake |
Indian style desi ghee cake is easy to make, soft and moist, rich, fluffy, and delicious cake that will melt in your mouth. The cake is made using simple ingredients that is flavored with ghee.
The best part is that this ghee cake requires no decoration, frosting, or glaze. It is all good by itself. I bet you can't stop after eating a slice of this ghee cake. eggless ghee cake is a very aromatic and delicious loaf cake with soft crumbs and light texture.
Tips to make eggless ghee cake: 1. Do not use hot or melted ghee, use thick ghee. 2. Adding milk powder enhances the flavour of the cake. 3. Do not slice the cake when it’s hot otherwise it may be crumble.
Enjoy eggless ghee cake recipe | Indian style desi ghee cake | ghee cake | with detailed step by step photos.
eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with 15 amazing images.
Our eggless vanilla cake using curd recipe is an Indian style eggless vanilla sponge cake. We have made this light and airy eggless vanilla cake using curd for vegetarians who don’t eat eggs.
Our eggless vanilla cake using curd uses basic Indian ingredients like plain flour, baking powder, sour cuds, baking soda, butter, sugar and vanilla essence to get that super vanilla flavour. Indian style eggless vanilla sponge cake made using a dash of curds are so soft that it would be tough to believe that one hasn’t used eggs in it!
Tips for eggless vanilla cake using curd. 1. Add baking powder. It adds the necessary lift to the cake. 2. Sift plain flour and baking powder together and keep aside. Sifting together results in uniform mixing and adds aeration to the cake mix. 3. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless vanilla sponge cake. 4. Add curd. If your curd is not sour, add a tbsp of vinegar in the curd and then add it to the cake mix. 5. the batter should be of pouring consistency.
enjoy the eggless vanilla sponge cake with curd as it is along with chai or coffee.
See our collection of eggless Indian cake recipes.
Learn to make eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with step by step photos below. baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with 15 amazing images.
baked rasgulla is a different and unique version of rasgulla. Learn how to make baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla |
Love rasgullas? Then, this baked rasgulla is just the right dessert for you. If you like rasgulla, you will love the baked version. Bengali baked rasgulla is utterly delicious and easy to make. No need to make rasgulla from scratch; use store-bought ones, top it with some rabri or mawa mixture and bake it.
Bengali baked rasgulla has a slightly charred rasgulla top combined with thick mawa mixture is match made in heaven. It’s creamy and highly delicious.
You can chill these baked rasgulla in the freezer or serve it warm. It doesn’t matter. It will taste good in any case. This baked rasgulla is a must-try dessert.
Tips to make baked rasgulla: 1. Make sure to use fresh and soft rasgullas for the better results. 2. Instead of mawa you can use milk powder to make this recipe. 3. You can also use aluminium cake tin to bake these rasgullas.
Enjoy baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with detailed step by step photos.
instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with 26 amazing images.
Gulab jamun is a one such dessert which is not only liked by all age groups, but making gulab jamun is a tedious job. Learn how to make instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix |
Traditionally gulab jamun are made using hariyali khoya as a main ingredient. Haryali khoya is not easily available and is very tedious to make at home. So today I’m sharing this gulab jamun recipe using premix which is also economical and the easiest way recipe of making gulab jamun.
This instant gulab jamun recipe is really a time saver, also the recipe doesn’t compromise in taste. The dough is soo manageable to shape and the gulab jamun using milk powder get ready within minutes.
You can store the gulab jamun premix for later use in an air tight container for a month. As its homemade it doesn’t have any preservatives or additives.
Tips to make gulab jamun premix: 1. Milk powder adds the significant milky and rich taste to the gulab jamuns. 2. If the dough becomes dry while shaping, you can add little milk and knead again. 3. Rotate the spoon in the oil while deep frying so that the gulab jamun gets evenly cooked. 4. Immerse the fried gulab jamun immediately in the warm syrup so that the gulab jamuns properly soak the syrup.
Enjoy instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with detailed step by step photos.
eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies | with 40 amazing images.
Each bite of chocolate cheesecake brownie fills your mouth with an intensely rich combination of sweetened cream cheese and deep-dark chocolate. Learn how to make eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies |
The cheesecake brownie is unlike any other dessert you have ever tasted before. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite. These are moist, melt-in-the-mouth, decadent brownies which will win your heart with the luxuriant taste of cream cheese and dark chocolate.
You'll love these delicious eggless cheesecake brownie with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. This delicious treat is ideal to serve at a high-tea, where it’s sure to steal everybody’s heart just like it did yours.
Tips to make cheesecake brownie: 1. After baking chill the cheesecake brownie and then cut into pieces. 2. Use sharp knife to cut the cheesecake.
Enjoy eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies | with detailed step by step photos.
double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with 26 amazing images.
Hyderabadi famous dessert double ka meetha is an Indian bread pudding and is popularly made for the festival of Eid or on wedding functions. Learn how to make double ka meetha recipe | Hyderabadi famous dessert double ka meetha |
double ka meetha is a very popular Hyderabadi sweet made using white bread slices, sugar syrup, and reduced milk (rabdi). Tinged with Indian spices like cardamom and saffron, this sweet is irresistible, and sure to double the festive cheer!
You can also try other Hyderabadi sweets like quick shahi tukda recipe or sheer khurma recipe |
pro tips to make double ka meetha: 1. To make milk creamier, you can add milk powder to it. 2. You can also use brown bread to make double ka meetha. 3. You can use any mixed chopped nuts of your choice to garnish this dessert.
Enjoy double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with detailed step by step photos. eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with 36 amazing images.
eggless cinnamon rolls is a soft and gooey chocolate based dessert which is also enjoyed at tea time. Learn how to make easy cinnamon rolls at home.
To make homemade cinnamon rolls, combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the butter and milk in a saucepan, mix well and cook on a medium flame for 1 to 2 minutes. Cool slightly. Combine the plain flour, butter-milk mixture, yeast-sugar mixture and salt and knead into a soft dough without using any water. Cover with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead well and roll the dough into a 300 mm. (12”) by 225 mm. (9”) diameter rectangle. Spread the prepared filling evenly over it leaving ½” space from all the sides. Roll from the longer side to another end. Cut into 13 equal slices using a sharp knife. Arrange them in a 175 mm. (7”) diameter cake tin. Cover with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Cool slightly, loosen the edges with a knife, demould it. Brush with melted butter evenly over it. Serve immediately.
If you are used to local bakeries simply serving cinnamon-flavoured buns in the name of cinnamon rolls, you are in for a real, super surprise! These eggless cinnamon rolls are the real thing. Here, the dough is packed with a cinnamon-flavoured icing and then baked to perfection.
As you bite into best homemade cinnamon rolls, the soft and fluffy bread reveals a creamy, cinnamon-tinged core, enthralling your taste buds and making your heart soar with joy!
Enjoy these buttery, tasty easy cinnamon rolls made at home with a cup of hot coffee, cocoa or tea. You can also try other bread recipes like Bread Rolls or Thai Curry Bread Rolls.
Tips for homemade cinnamon rolls. 1. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 2. Prefer to sieve the maida to make it lump free. 3. The rolling has to be uniform, so the cinnamon rolls bake evenly too. For that we suggest, you use a thick rolling pin so you can give uniform pressure. 4. These rolls have a resting time at 2 stages, so plan for making them in advance. 5. Always use a damp muslin cloth while setting the dough and rolls aside. This is to prevent them from drying.
Enjoy eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with step by step photos. eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with 30 amazing images.
Indulge in a delicious eggless treat with this easy eggless semolina coconut cake recipe. Learn how to make eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake |
Made with readily available ingredients like semolina, desiccated coconut, sugar, yogurt, and baking powder, this cake is perfect for those avoiding eggs. The yogurt adds moisture and a touch of tang, while the semolina provides a delightful toothsome texture to this coconut semolina cake.
The enjoyably crumbly texture of Indian suji coconut cake, together with the flakiness of coconut makes the total effect mind-blowing. This easy coconut semolina cake uses very little milk, so stick to the quantities mentioned, to get the batter consistency right.
This cake is simple to whip up and bakes up moist and flavorful, making it a great tea-time snack or dessert option.
pro tips to make eggless semolina coconut cake recipe: 1. Semolina coconut cake relies on the semolina for its texture. Overmixing can lead to a dense cake. Mix the batter until just combined. 2. You can allow the batter to rest for 5-10 minutes after mixing. This allows the semolina to absorb the liquids and results in a lighter, fluffier cake. 3. For an extra flavor dimension, consider adding a pinch of cardamom powder to the batter.
Enjoy eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with detailed step by step photos. Easy, quick, irresistibly delicious – that describes the Date and Nut Slice best of all.
A mouth-watering combo of dates and condensed milk cooked in butter is further enhanced with a generous dose of mixed dried fruits, all of which is then prepared into handy-sized slices.
Store it in an airtight container, to enjoy anytime you wish. Put some in your kids’ snack box, or carry a few to office; you will love to bite into it any time of the day. lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake | with 30 amazing images.
lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake is a just perfect for anytime sweet craving. Learn how to make Indian glazed lemon pound cake.
To make lemon pound cake, grease and dust the tin and keep it aside. In a deep bowl, add soft butter and whisk using a hand beater till it turns soft and fluffy. Add powdered sugar and beat using the hand beater for 1 more minute. Once the sugar and butter are creamed well, add the lemon juice, lemon zest, vanilla essence and yellow gel food colour and beat using the hand beater for 10 seconds. Add eggs one by one by while beating simultaneously. Sieve the plain flour, baking powder and baking soda in the same bowl and fold in using a spatula. Add the milk, gently fold in using a spatula and pour into the greased and dusted tin. Bake in a preheated oven at 180°C (360°F) for 30 to 40 minutes. Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it.
For the glaze of Indian glazed lemon pound cake, in a bowl, add icing sugar. Add lemon juice and 1 tbsp milk. Mix well using whisk and keep aside. Finally drizzle the glaze over the cake and serve.
Lemon pound cake loaf is a tea time cake which is perfect to be served in the dessert corner in any party too. Quite often this cake is made on the occasion of Easter and Christmas to be enjoyed with family and friends.
Well presented here the Indian glazed lemon pound cake has been made in a Bundt mold. The tantalizing flavour and the perfect texture of this pound cake is sure to tease your taste buds in every mouthful. Close your eyes and roll a mouthful of this cake on your tongue and lose yourself in its rich taste.
This tea time pound cake is the supreme delicacy for lemon lovers. Lemon zest and lemon juice are added to the cake batter, which adds a light whiff of lemon flavour. To add a pop of intense lemon taste with every bite, it is further drizzled with a lemon glaze and garnished with lemon zest. A finishing touch of edible flower makes this lemon pound cake all the more appealing.
Tips to make lemon pound cake. 1. All the ingredients should be on room temperature. 2. Cool the cake completely after baking. 3. Do not prepare glaze beforehand otherwise it will harden. 4. If you don’t have a Bundt mold, you can also bake lemon pound cake loaf in a loaf tin. 5. Serve Indian glazed lemon pound cake as a tea time cake.
Enjoy lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake | with step by step photos.
coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images.
coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi.
Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home.
Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom.
Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily.
Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.
mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
Mohanthal is a traditional Gujarati mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan and sugar.
Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma to mohanthal , while an assortment of slivered nuts makes the sweet richer.
Popular in Rajasthan and Gujarat, this mohanthal sweet is a part and parcel of the festive season. We have used regular besan for this traditional gujarati mohanthal recipe, which is easy to procure.
During my visit to Gujarat, I saw mohanthal available in all sweet shops.
Mohanthal mithai texture should be rough and hence we use a sieve with big holes for the besan mixture.
While cooking the besan mixture make sure the flame is low to medium which would prevent the besan from giving a raw taste. It’s worth the effort as the result is a perfect traditional gujarati mohanthal.
The sugar syrup consistency of gujarati mohanthal is a crucial step and should be cooked to 1.5 thread consistency.
rajasthani mohanthal can be stored at room temperature in an airtight container for around 10 days!
Aside from traditional gujarati mohanthal, check our collection of traditional Indian mithai recipes from coconut rava ladoo to makhne ki kheer.
Enjoy mohanthal with step by step photos and video below.