Occasion & Party  >  Kitty Party  >  Kitty Party Sweets  >  
167 recipes


The Chocolate Lava Cake is a hot-seller at most bakeries and coffee shops. With the intense flavour of chocolate and an addictively gooey mouth-feel, this is one dessert that instantly wins over all hearts! Here is a fool-proof recipe for Eggless Chocolate Lava Cake that tastes awesome yet so easy to make, and using just common ingredients. Its intense taste and mouth-feel can be attributed to the use of a combination of cocoa powder and dark chocolate. Moreover, it is made with whole wheat flour, giving you yet another reason to try it right away! You can also try other chocolate based recipes like Chocolate Truffles and Chocolate Truffle Ice Cream .

eggless waffle recipe | Indian style eggless waffle | eggless waffle made with yeast | with 36 amazing images. eggless waffle recipe | Indian style eggless waffle | eggless waffle made with yeast is often enjoyed on Sunday for breakfast topped with butter and honey. The kids just love it the most. Learn how to make Indian style eggless waffle. Nothing like a soft, warm eggless waffle to pep up the soul! Generally, people think that you need eggs to make soft waffles. But, here is an effective Indian style eggless waffle recipe to make soft waffles with yeast. The batter of Indian style eggless waffle is quite easy to make, and uses only common ingredients. eggless waffle recipe is made from plain flour, cornflour, baking powder, sugar, dry yeast and butter. There are millions of Indian’s who love waffles and through our many years of holding cooking classes, we taught this eggless waffle. You just need to be careful about the temperature of the water used to activate the yeast. It must just be warm – not hot or cold. Once you activate the yeast properly, then this eggless waffle recipe is a breeze. Enjoy the eggless waffle made with yeast with butter and honey. Or, for a change, drizzle a little chocolate sauce on it! Tips for eggless waffles. 1. Serve eggless waffles with maple syrup or honey. 2. Serve eggless waffles with chocolate sauce. 3. Use a silicone spatula or wooden spatula to remove the waffles. Don't use any sharp object or steel object to remove the waffles as they could damage your waffle iron. 4. Cooking time in waffle maker can differ. So keep checking if your waffle is getting cooked. 5. Cooking time will also differ depending on the ingredients of the batter. Eg. is the batter made of plain flour or rava (semolina). Enjoy eggless waffle recipe | Indian style eggless waffle | eggless waffle made with yeast | with step by step photos.

Eggless bread butter pudding | Indian style bread butter pudding | Custard bread butter pudding | with 26 amazing images. Eggless bread butter pudding | Indian style bread butter pudding | Custard bread butter pudding is a dessert which has dual textures of bread– mildly crispy from outside and soft from inside. Learn how to make Indian style bread butter pudding. Who doesn’t love the famous bread and butter combos and the variety of sandwiches which can be served with it? Here we present to you a popular, easy-to-make British dessert - Indian style bread butter pudding. It also happens to be a hot favourite at Mumbai’s Irani restaurants. Since the pudding is served in the same dish in which it is baked, use a glass dish and not an aluminium baking dish. You start by making a custard-like sauce, pour it over bread, top it with raisins and nuts to get a crunchy coat, sprinkle a bit of brown sugar and butter for a perfect caramelized and salty flavour, and bake it to get a soothing, warm Eggless bread butter pudding. Of course, do not miss out on the final sprinkle of nutmeg powder as that adds a finishing nutty touch of flavour and aroma to this Custard bread butter pudding. Tips to make bread butter pudding. 1. We recommend you to use full fat milk for milky creamy custard. 2. Generously apply butter on the bread as butter is the key ingredient of the recipe. 3. If you wish to serve it later, just reheat it and serve hot. Enjoy Eggless bread butter pudding | Indian style bread butter pudding | Custard bread butter pudding | with step by step photos.

gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | gulab jamun is a Punjabi sweet served not only at restaurants but also on the streets in North India. Learn how to make gulab jamun. There are umpteen ready mixes available in the market for making gulab jamun, but none can beat the traditional recipe made with homemade khoya. While it is slightly time consuming, making them is not very difficult. Though famous from North India, this sweet is famous across India, especially in the west of India. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra. To make gulab jamun, make the sugar syrup first. Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes minutes, while stirring occasionally. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron and cardamom powder and mix well. Keep the sugar syrup warm. Then combine all the ingredients in a deep bowl and knead well into a very smooth dough. Divide this mixture into 30 equal portions and roll each into round balls. Keep aside. Heat the ghee in a deep non-stick kadhai and deep-fry few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides. Drain well and immediately immerse in the warm sugar syrup. Soak the gulab jamuns in the sugar syrup for at least 1 hour. Serve gulab jamun warm. Authentic gulab jamun with khoya made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started. Milk powder and arrowroot flour have been added in this Indian mithai for binding the dough. Ensure that your dough is smooth to get soft gulab jamuns. Tips for gulab jamun. 1. Keep stirring the sugar syrup continuously and ensure you do not miss the one string consistency. 2. While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. 3. As you deep-fry keep adding the fried jamuns in sugar syrup. 4. You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for upto 3 days. Enjoy gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | with step by step photos and video below.

eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | with 27 amazing images. Vegetarian love eggless vanilla sponge cake and here we show you how to make eggless vanilla sponge cake made in a pressure cooker. Many Indians want eggless cake recipe in a pressure cooker and hence we have made this easy eggless vanilla sponge cake made in a pressure cooker. We show you how to prepare the pressure cooker in 7 steps to make Indian style eggless vanilla sponge cake using condensed milk. Then we show in detail how to make the batter in 13 steps for eggless vanilla sponge cake made in pressure cooker. Last but but not least is the 10 steps on how to make the cake in the pressure cooker. Ingredients to make Indian style eggless vanilla sponge cake using condensed milk are easily available at your local grocery store. The Indian style eggless vanilla sponge cake using condensed milk is made from plain flour, condensed milk, vanilla essence, baking powder, baking soda and butter for greasing. Some tips to make eggless vanilla sponge cake made in a pressure cooker. 1. Sprinkle the salt at the base of a deep pressure cooker. Salt absorbs heat from the bottom and helps in baking the cake, we do not add water as it starts steaming and forms moisture in the cake. 2. It is important to add both baking powder and baking soda in this eggless vanilla sponge cake recipe since we are not using eggs and they act as leavening agents that help in making the eggless vanilla sponge cake fluffy and soft. 3. Sifting the dry ingredients helps in removing any lumps and impurities from the flour before it incorporates into the batter. It also helps in mixing all the ingredients evenly and introduces air to the cake batter. 4. In this eggless vanilla pressure cooker cake recipe, we have used condensed milk as an egg replacement that will help in keeping the cake moist. There is no need to add any extra sugar as condensed milk is sweet enough for sweetening the entire cake. 5. Always remember while combining dry and wet ingredients, you do not over-mix. By over-mixing, you will knock out all the air and end up with a dense sponge cake. The humble pressure cooker teams up with common ingredients to give you a fabulous, eggless vanilla sponge cake made in pressure cooker which you can just slice and serve warm with tea or use as a base for more elaborate creations. While making this eggless vanilla sponge cake made in pressure cooker try to use the biggest burner on your stove, keeping at a low flame, so that the base of the cooker heats up slowly and uniformly. You can also try other easy cakes like the Eggless Chocolate Cake, Pineapple Sponge Cake and Microwave Vanilla Sponge Cake. Learn how to make eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milkeggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | with step by step photos below.

Chocolate and orange are a made-for-each-other combination, be it in a cake or an ice-cream. This is because the fruity and tangy flavour of orange complements the intense, pleasantly bitter taste of cocoa. This amazing Eggless Chocolate and Orange Cake capitalises on the winning teamwork of chocolate and orange. A super soft and rich chocolate sponge is layered with a tangy orange cream and garnished with dark chocolate and some more yummy citrusy treats like orange segments and squash. This combo is simply the best, and this cake is assured to please anybody. You can go ahead and confidently pick this for any occasion. Also try other recipes like the Chocolate Truffle Cake or Black Forest Cake .

shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images. sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness. While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour. Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness. sheermal can be served with the curries or can be enjoyed on its own as a sweet treat. pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent. Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos.

eggless chocolate pudding recipe | low calorie chocolate pudding | Indian style chocolate pudding with cocoa powder | eggless chocolate pudding is a reasonably low calorie dessert option. Learn how to make Indian style chocolate pudding with cocoa powder. low calorie chocolate pudding is made from agar agar, unsweetened cocoa powder, low fat milk, sugar substitute and low fat cream. The low calorie chocolate pudding is the perfect dessert to surprise your vegetarian friends with! They will be astonished by the fabulous texture of this pudding, achieved using versatile agar-agar instead of fat-laden eggs. To make eggless chocolate pudding, combine the cocoa powder with 2 tbsp of low-fat milk in a bowl, mix well and keep aside. Combine the agar-agar with 1½ cups of water in a broad non-stick pan, mix well and cook on a slow flame for 6 to 7 minutes or till the agar-agar dissolves completely, while stirring occasionally. Strain the mixture through a muslin cloth and keep aside. In the same pan, boil the remaining milk, add the agar-agar mixture, sugar substitute and cocoa- milk mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring continuously. Remove from the flame, add the cream and mix well. Pour the mixture into 8 glasses and allow it to cool slightly. Refrigerate for 2 to 3 hours or till the pudding sets completely. Serve chilled. Made in a jiffy, this easy chocolate pudding is sure to top the list of your favourite chocolate desserts, as it is low in calories yet intense in its flavour and aroma. We have added a little bit of sugar substitute to this chocolate pudding with cocoa powder to reduce the calorie and fat content and make it suitable for diabetes. Although low in fat, this pudding is better enjoyed occasionally, when you feel like digging into something chocolaty. Though this low calorie chocolate pudding doesn’t lend in much nutrition, the ideas behind this recipe is to enjoy your favourite dessert with few calories added to your meal. With 45 calories per serving, you can dig into it on occasions. Tips for eggless chocolate pudding. 1. Use a packet of agar-agar which is unopened or recently opened for best results. 2. If you do not find low-fat cream, use regular fresh cream. 3. Use a sugar substitute which can withstand cooking temperature. Enjoy eggless chocolate pudding recipe | low calorie chocolate pudding | Indian style chocolate pudding with cocoa powder |

apple sandesh recipe | quick apple sandesh | apple sandesh - Indian mithai | with step by step images. apple sandesh is a luscious mithai from the Eastern parts of India. Learn how to make Bengali apple sandesh. No Indian meal is complete without a mithai. And if quick apple sandesh is easy and quick to make, it's an added bonanza. Here, quickly-made balls of sandesh are topped with an apple mixture. Strands of saffron impart a rich hue and aroma to the dessert. To make quick apple sandesh, first make the apple mixture. For that Combine the saffron with a little water in a broad non-stick pan, mix well and cook on a medium flame for 30 seconds. Add the lemon juice, sugar, grated apples, ½ tablespoon of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Divide the mixture into 4 equal portions. Keep aside. Next make the sandesh. For that, combine all the ingredients in a mixer and blend till smooth. Transfer the mixture into a deep bowl and refrigerate for 15 minutes. Divide the mixture into 4 equal portions and roll each portion into a ball. Flatten it lightly. Make a depression in the centre using your index finger. Finally, just before serving, fill each depression in the sandesh with a portion of the apple mixture. Serve quick apple sandesh immediately. A perfect balance of tradition, modernity and convenience, the quick apple sandesh is a delectable dessert you can whip up in minutes. However if you wish to begin with making the paneer, you can do that as well. Fresh homemade paneer is definitely the best option. By mixing grated apples with this paneer-based sweet, we balance the dairy flavour and introduce an exciting tanginess by way of lemon juice that makes it appeal to everybody. Once assembled, this apple sandesh - Indian mithai is a great eye appeal. Tips for apple sandesh. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Before grating the apples, peel them for a smooth apple mixture. Try other recipes like Chocolate Sandesh or Mixed Fruit Sandesh. Enjoy apple sandesh recipe | quick apple sandesh | apple sandesh - Indian mithai | with step by step photos below.

seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer | with 16 amazing images. seviyan ki kheer is a no-fuss Indian mithai to satisfy your sweet cravings. Learn how to make eid seviyan kheer. seviyan ki kheer is a very easy to make sweet dish. It is made with minimum ingredients and is worth a try! Broken vermicelli cooked in milk with hints of saffron is sure to lure you with its aroma and flavour both. You will also enjoy the mild hint of cardamom powder in vermicelli kheer which sharpens the rich taste of full fat milk. To make seviyan ki kheer ( vermicelli kheer), heat the ghee in a kadhai, add the vermicelli and sauté on a slow flame for 3 to 4 minutes or till the vermicelli is light pink in colour. Add 1 cup of water and 1/4 cup of milk, mix well and cook on a medium flame for 4 to 5 minutes or till the vermicelli is cooked, while stirring continuously. Add the sugar and remaining 1 3/4 cups of milk, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes. Serve immediately garnished with slivered almonds. This jhatpat seviyan kheer has a very special significance on the occasion of Eid, making it a famous Eid recipe. It is a must-make recipe to celebrate this auspicious festival. Simple to make with minimal ingredients, yet it is a rich indulgence. From kids to adults, each one falls in love with this creamy dessert. Tips for seviyan ki kheer, vermicelli kheer. 1. The vermicelli used for this recipe is wheat vermicelli or semolina vermicelli and not the rice vermicelli. 2. Use only full fat milk and not cows milk for that perfect thick shahi seviyan. 3. Cook the vermicelli in ghee on a slow flame only till you get the aroma. Increasing the intensity of the flame might burn the vermicelli quickly as it is pre-cooked. Enjoy seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer | with step by step photos and video below.

quick moong dal sheera recipe | instant sheera | 20 minute sheera | with 35 amazing images. quick moong dal sheera recipe | instant sheera | 20 minute sheera is an irresistible Indian mithai for people of all ages. Learn how to make instant sheera. To make quick moong dal sheera, soak the moong dal in enough warm water for 2 to 3 hours and drain well. Blend the moong dal in a mixer to a coarse paste without using any water. Place the moong dal paste into the muslin cloth and press to remove excess water. Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon. Keep aside. Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Add ½ cup of water and milk and mix well. Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add the sugar and almonds and mix well. Cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally. Add the saffron-water mixture and cardamom powder and mix well. Serve hot garnished with almond slivers. This instant sheera is ambrosia for all sweet lovers, especially those fond of sheera. This recipe is divine. It is coarse and sweet. It generally takes a long time to cook, but this recipe is made in just 20 minutes. Cooked in milk, other ingredients like saffron, cardamom and almonds add a rich taste and texture to this 20 minute sheera. All you have to plan is to soak the moong dal for 2 to 3 hours in advance. Made during special occasions like marriages and festivals, sheera appeals to everyone on a lazy afternoon after a grand meal too. This quick moong dal sheera is best served hot or warm. Tips for quick moong dal sheera. 1. You can test to see if the moong dal is soaked by breaking it with your fingers. If you cannot then soak for another 30 minutes and test again. 2. As you cook the moong dal will separate by itself when you are cooking for 10 to 12 minutes. 3. Remember to keep stirring the sheera occasionally at intervals so that it doesn’t stick to the pan. Enjoy quick moong dal sheera recipe | instant sheera | 20 minute sheera | with step by step photos.

Eggless banana pancake with chocolate sauce recipe | pancakes with banana and chocolate sauce | homemade Indian chocolate banana pancake | eggless banana chocolate pancake | with 18 amazing images. Eggless banana pancake with chocolate sauce recipe | pancakes with banana and chocolate sauce | homemade Indian chocolate banana pancake | eggless banana chocolate pancake is an elegant way to end your meal – whether it’s a family get together or a kitty party. Learn how to make homemade Indian chocolate banana pancake. To make Eggless banana pancake with chocolate sauce, first make the pancakes. Combine all the ingredients along with 1 cup of water in a deep bowl and mix well using a whisk. Heat a non-stick tava (griddle) and greased it using ¼ tsp of butter, pour ¼ cup of the batter on it and spread in a circular motion to make a thick pancake of 150 mm. (6") diameter. Cook the pancake on a medium flame, using a ¼ tsp of butter, till it turns golden brown in colour from both the sides. Repeat steps 2 and 3 to make about 5 more pancakes. Keep aside. Then make the chocolate sauce. Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 seconds. Remove and mix well using a spoon. Keep aside. Finally place each pancake on a serving plate and fold into a triangle. Pour little chocolate sauce over each pancake and serve immediately garnished with almond slivers. Melt-in-your-mouth eggless banana chocolate pancake made with a batter of mashed bananas and whole wheat flour, and drizzled with chocolate sauce, taste out of the world. Exercising a little care and creativity in arranging and garnishing the homemade Indian chocolate banana pancake will ensure each serving looks and tastes very aesthetic. Indeed, pancakes with banana and chocolate sauce is a dessert you will want to have again in the morning for breakfast too – and no harm in that because it is quick, easy, healthy and memorably tasty as well! Tips for Eggless banana pancake with chocolate sauce. 1. Use over ripe bananas for this recipe than under ripe banana, since the banana has to be mashed. 2. While spreading the pancake should be thick and not very thin. If the pancake is too thin, it might tear. 3. Serving the pancakes immediately is very important. So you can keep the batter ready, but cook them just before serving. Enjoy Eggless banana pancake with chocolate sauce recipe | pancakes with banana and chocolate sauce | homemade Indian chocolate banana pancake | eggless banana chocolate pancake | with step by step photos.

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.

eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake | with 20 amazing images. eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake is a quick cake recipe without the use of sponge cake. Learn how to make Indian chocolate biscuit cake. To make eggless biscuit cake, take marie biscuits and break them into big pieces using your hands and put in a deep bowl. Add the roasted nuts and keep aside. In a saucepan, add the butter, cocoa powder, sugar and ¾ cup water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally using a whisk. Keep aside and cool it completely. Add the prepared cocoa powder mixture to the marie biscuit-nuts and mix well. Transfer the mixture into a loose bottom cake tin of 175 mm. (7”) diameter circle and press it well using a spatula. Keep aside. Heat the fresh cream in a broad non-stick pan for 1 to 2 minutes, while stirring continuously. Switch off the flame, add the chocolate and mix well. Pour it over the chocolate biscuit mixture and spread it evenly. Place a plate below the tin and cover the tin with aluminium foil. Refrigerate for atleast 3 to 4 hours or till firm. Demold it and cut into wedges and serve chilled. This Indian chocolate biscuit cake is a head-turner, with its fabulously good looks. But that’s not all. Its intensely chocolaty flavour, balanced by the salty crispness of Marie biscuits, is a heavenly experience that will delight your senses. The no bake biscuit cake is quite easy to make, as it is quickly prepared by mixing a cocoa mixture into broken biscuits, topping it with a creamy chocolate mixture and refrigerating it to set. However, the outcome is so delightful that nobody will believe it was so easy to make! This eggless biscuit cake can be made in advance for a party and leftover if any can be enjoyed after the party too! It stays fresh for 4 to 5 days in the refrigerator. The taste is sure to linger on your taste buds for the entire week. Tips to make eggless biscuit cake. 1. You can use any other biscuits of your choice. 2. Completely cool the cocoa powder mixture otherwise the biscuits will turn soggy. 3. Do not demould it until it's perfectly set otherwise it will break. 4. You can add any nuts of your choice. Enjoy eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake | with step by step photos.

marble cake recipe | eggless marble cake | veg marble cake | easy marble cake | with 22 amazing images. The Eggless Marble Cake is a lusciously spongy cake with the rich and delicious aroma of condensed milk and vanilla, laced with portions of intense dark chocolate cake. It is called Marble Cake because it appears like marble. The cake is soft and is flavourful, simple though tasty. Hosting a High Tea Party, then Eggless Marble Cake is a great accompaniment to your tea. You can make the cake 3 days in advance as it will stay fresh. Just cling wrap Eggless Marble Cake and store it in an airtight box. Once the Marble Cake is baked make sure to demould it after 5 minutes and place it on a rack or else it will have water droplets which will reduce the shelf life of the cake. Marble Cake can be warmed in the microwave and serve with a scoop of Vanilla Ice-Cream. Eggless Marble Cake can also be coated with a layer of Chocolate Truffle Sauce, once it has cooled completely and then slice it to serve. Enjoy how to make Eggless Marble Cake recipe with detailed step by step photos and video below.
Goto Page: 1 2 3 4 5 6 7 8 9 10 11 12 

Top Recipes

Outbrain