eggless chocolate brownie recipe | eggless chocolate brownie with condensed milk | Indian style chocolate brownie in an oven | with 20 amazing images.
Our eggless chocolate brownie recipe is an Indian style chocolate brownie in an oven. We created this recipe for vegetarians who don’t eat eggs and yet want a rich eggless chocolate brownie using condensed milk.
Add some fun to an empty day, with these delectable eggless chocolate brownies. Cooked in an oven, these eggless chocolate brownies have the best possible texture and the most intense flavour, thanks to the effective combination of dark chocolate and condensed milk.
Butter and curds together soften the eggless chocolate brownie, replacing eggs in this recipe. These Indian style chocolate brownies can be served plain, laced with chocolate sauce, or topped with ice-cream.
Notes and tips on how to make the perfect chocolate brownies. 1. Then sprinkle some plain flour and tap to remove excess flour. This forms a non-stick layer which helps in easy removal of Indian style chocolate brownie. You may line the baking tray with parchment paper or aluminum foil if you don’t wish to dust it with flour. 2. Melted butter gives a rich flavour and chewy texture to the brownie. 3. Add condensed milk. It not only sweetens our brownie but, also works as an egg replacement in this eggless chocolate brownie recipe. It keeps the brownie moist and soft. 4. Use thick curd for this recipe. 5. The deep chocolate flavor, color, and taste of these eggless chocolate brownie come from the melted chocolate so, make use of the best quality chocolate slab or pellets. Many people even use a combination of cocoa powder and melted chocolate.
Learn to make eggless chocolate brownie recipe | eggless chocolate brownie with condensed milk | Indian style chocolate brownie in an oven | with step by step photos and video below.
eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | with 32 amazing images.
eggless baked yoghurt cheesecake recipe is a creamy delight. Learn eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake |
An eggless baked yoghurt cheesecake is a lighter, tangier alternative to the classic cheesecake which includes cream cheese.
An eggless baked yoghurt cheesecake is a delightful surprise, offering a creamy, tangy treat without compromising on texture. Its simplicity is its charm, relying on the natural sweetness of condensed milk and the tang of yogurt to create a luscious filling. The addition of cornstarch provides the necessary structure, ensuring a smooth and stable cheesecake.
Pairing this homemade wonder with a rich, buttery caramel sauce elevates the dessert to new heights. The salty-sweet balance of the caramel complements the creamy cheesecake perfectly, creating a symphony of flavors in every bite. The contrast of textures – the crisp biscuit base, the smooth cheesecake, and the luscious caramel – offers a delightful experience for the palate.
Whether enjoyed as a special occasion dessert or a midweek indulgence, this eggless baked yogurt cheesecake with caramel sauce is sure to impress. Its elegant simplicity and irresistible flavors make it a crowd-pleaser that can be enjoyed by all.
pro tips to make eggless baked yoghurt cheesecake recipe: 1. Cornflour acts as a thickening agent in the replacement of eggs as a binding element. Ensure it's thoroughly whisked into the batter to avoid lumps. 2. Add extracts like vanilla or lemon for extra depth of flavor. 3. For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top. 4. Make sure that you’re using thick yogurt for this recipe, greek yogurt works great. Otherwise, use any store brought yogurt that comes in a container, not a pouch and hung it for 2 to 3 hours.
Enjoy eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | with detailed step by step photos. gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya | with 16 amazing images.
gajar ka halwa without mawa is a delicious halwa with the rich hue of carrots and the luxurious flavour of milk. Learn how to make carrot halwa without khoya.
This easy, quick gajar halwa without mawa, is so easy and simple, and is made with common, everyday ingredients. It does not even use khoya. You can make it on any day you feel like treating your family to a special desi dessert.
This carrot halwa without mawa has the perfect amount of sweetness, creaminess and the flavour is very delicately perked up by the addition of cardamom powder. And the garnish of dry fruits gives a finishing touch to this Indian mithai.
This carrot halwa without khoya can be served at the end of any Indian party and also during the fasting festivals of Janmashtami, Ekadashi and Navratri. It is often a part of ‘chappan bhog’ served as an offering to Lord Krishna during Janmashtami.
Tips for gajar ka halwa without mawa. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Make sure to use nice and red carrots they are comparatively sweeter than orange carrots. 3. Use full fat milk to make this luscious gajar halwa.
You can also try other tasty Indian treats like the Khubani Halwa and the Lauki Halwa.
Enjoy gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya with detailed step by step photos. kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images.
kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut .
Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate!
To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve.
With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience.
An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days.
Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water.
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no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream | with 21 amazing images.
no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream is a yummy creamy cake which can lure the fussiest diner. Learn how to make easy Indian no bake oreo cheesecake.
To make no bake oreo cheesecake, open each dark chocolate biscuit and scrape and discard the middle creamy layer. Crush the biscuits in a mixer till smooth. Transfer the crushed biscuit powder in a bowl, add the butter and mix well. Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin. Refrigerate for 30 minutes and keep aside. For the cream cheese mixture, combine all the ingredients in a deep bowl and beat using an electric beater for 1 to 2 minutes or till smooth. Keep aside. Combine the cream cheese mixture and the beaten whipped cream in a deep bowl and fold gently using a spatula. Add the coarsely crushed oreo biscuits and fold gently using a spatula. Pour the mixture on the biscuit base and spread it evenly. Finally arrange the oreo biscuit halves evenly over it. Refrigerate for atleast 5 hours or till set. Demould the cheesecake. Cut into 6 equal wedges and serve chilled.
Who doesn’t love cheesecakes, with their melt-in-the-mouth texture and creamy taste? Well, if you are a fan of cheesecakes too, then this easy Indian no bake oreo cheesecake is a must-try.
This exciting simple no bake oreo cheesecake with whipped cream reveals layer after layer of delight – starting with a powdered biscuit base, layered with cream cheese that is punctuated by Oreo biscuits, all of which is topped with more Oreo biscuits.
Just arrange and refrigerate the easy Indian no bake oreo cheesecake, and you’re done! Kids will not only relish this no bake oreo cheesecake, they will also enjoy making it with their moms as this easy recipe requires no cooking. Try other Oreo recipes like Oreo Milkshake or Quick Oreo Ice- Cream.
Tips for no bake oreo cheesecake. 1. Use of powdered sugar is extremely necessary so it mixes well. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. The tin used in this recipe is loose bottom cake tin. A loose bottomed cake tin is a tin with a removable base. This helps to demould the cheesecake after making. 3. If you have made whip cream in advance, ensure to store in the deep freezer till use. 4. This dessert has to be kept refrigerated till serving. It is best served within a day.
Enjoy no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream | with step by step photos. karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with 34 amazing images.
karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | is one of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts. Learn how to make crispy rava karanji.
Maharashtrian layered karanji are fried crisp flaky pastries and filled with a sweet mawa filling. The outer cover of Karanji has many layers which not just melt in the mouth but also look great. The crunch of nuts and of course, the delightfully flaky mouth-feel of roasted coconut and rava makes this crispy rava karanji taste incredible.
This rich Indian style coconut karanji is ideal to make for festivals like Diwali. Cool and store the Karanji in an airtight container, where it will stay good for at least 10 days.
You can also try other popular Maharashtrian sweets like coconut rose barfi and gulab jamun.
Tips for karanji recipe: 1. Make sure you add hot ghee to the plain flour while making the dough for the covering, in order to get the correct flakiness and crispness of the karanji. 2. When rolling each portion of the dough, make sure the remaining dough is covered with a muslin cloth to avoid from drying. 3. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. 4.Cover the shaped karanji with a muslin cloth to avoid it from drying. 5. Karanji stays fresh in an air-tight container for 8 to 10 days.
Enjoy karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with step by step photos. eggless chocolate fudge cake recipe | chocolate fudge cake recipe | Indian style easy chocolate fudge cake | with amazing 26 images.
chocolate fudge cake with its chewy feel and deeply chocolaty taste, always holds a special place in the minds of kids—and elders too. We have made this chocolate fudge cake good for vegetarians as its an eggless chocolate fudge cake recipe.
You can cook these eggless chocolate fudge cake recipe with your kids – you will find that they will enjoy both cooking and munching on the self-made treat. It is a nice way to spend time with them during the vacations.
You can also make Indian style easy chocolate fudge cake for kids’ parties, so your children can show off their culinary skills to their friends.
chocolate fudge cake is super easy and quick to make. The ingredients that we have used are easily available in the Indian market and would also be available at your house if you like baking. Basic ingredients yet the outcome is finger-licking good.
To make eggless chocolate fudge cake, grease a 150 mm (6”) diameter baking tin with butter and keep aside. Preheat the oven to 180°c. In a small bowl, mix curd, baking soda and baking powder. Keep it aside. Put a sieve over a bowl and sieve the plain flour and cocoa power together with the help of a spoon.Take a large bowl and put the melted butter, powdered sugar, curd mixture, vanilla essence and plain flour- cocoa powder mixture.
Mix well with the help of a spatula. Add the chopped walnuts and mix well. Pour this mixture into the greased baking tin. Bake at 180 c for 40 to 45 minutes. Demould the cake and place it upside down on a plate. Let the eggless chocolate fudge cake cool down completely. To make the icing, mix the cocoa powder, corn flour and water to make a thick paste. Make the icing after the cake has cooled as the icing hardens quickly. Pour over the chocolate fudge cake and decorate with walnuts.
You can also try cooking other recipes with your kids, like Jam Tarts and Banana Walnut Muffins.
For kids who love all things sweet check our collection of recipes for Kids Sweet Treats.
Enjoy eggless chocolate fudge cake recipe | chocolate fudge cake recipe | Indian style easy chocolate fudge cake | with detailed step by step photos below. eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | with 53 amazing images.
Indian style red velvet cake is soft, moist, fluffy, rich in taste, strikingly beautiful and decadently delicious. A cake fit for any celebration and sure to impress! Learn how to make eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting |
The bright colour, brilliantly rich taste and attractive appearance of the eggless red velvet cake makes it a very popular choice for valentines day, birthdays and anniversaries!
red velvet cake with cream cheese frosting has its unique flavor. This cake is so incredibly soft, tender, moist and pairs wonderfully with my tangy and sweet cream cheese frosting.
Tips to make red velvet cake: 1. Do not over mix the cake batter otherwise the cake may become dense and hard. 2. Cool the cake completely before cutting into layers and icing. 3. Apply the sugar syrup evenly on the edges of the cake sponge.4. Refrigerate the cake before serving so that you it sets properly and get clean cake wedges. 5. Use serrated knife to cut even horizontal sponge layers.
Enjoy eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | with detailed step by step photos.
quick badam ka halwa recipe | quick almond sheera | instant almond halwa | badam halwa recipe | with 11 amazing images.
Quick badam ka halwa is a sweet ready in just 9 minutes and so tatsy that it’s very difficult to resist. All you need to make this Indian mithai is 4 ingredients. Learn how to make badam halwa recipe in a step-by-step fashion.
Unlike the traditional badam halwa, this instant almond halwa recipe doesn’t call for soaking almonds and so it is quick. Just grind the almonds till coarse, sauté in small quantities of ghee and then cook it with milk and sugar till you get the halwa-like consistency. To make quick almond sheera more flavourful you can add ¼ teaspoon of cardamom powder to it.
What you need to be careful while making this badam halwa recipe is to sauté almonds in ghee on a slow flame. This is to ensure that almonds do not burn and get cooked uniformly. Secondly do not overcook after adding sugar, else the quick badam ka halwa might turn chewy.
To make quick almond sheera more richer in taste, at the end after the sugar has melted you can add 1 to 2 tbsp of malai. Do not make use of fresh cream for this recipe. Use only the malai formed as a layer on milk which we usually trim off to make homemade butter and ghee.
Enjoy quick badam ka halwa recipe | quick almond sheera | instant almond halwa | badam halwa recipe | with step by step photos. eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | with amazing 20 images.
This spongy pineapple sponge cake is an eggless pineapple cake which is made with canned pineapple, canned pineapple syrup and condensed milk. Yes, this is an eggless pineapple cake perfect for vegetarians and you could also buy it from Indian bakery stores easily.
Your Kiddo’s birthday, special occasion or in a mood to bake? We have got you a simple yet super exotic recipe which is pineapple sponge cake. Pineapple cake is a sinful dessert to indulge in.
The cake recipe is very simple and easy. 40-45 mins and your pineapple cake is ready!! The flavor and smell of pineapple is heavenly.
To make Indian style pineapple sponge cake, grease the tin and keep aside. Further, make a batter by firstly sieving all the dry ingredients like plain flour, baking powder, baking soda together and keep aside. Next take a new bowl and mix the wet ingredients like condensed milk, vanilla essence and melted butter. Mix well and further mix dry and wet ingredients with a spatula and make sure there are no lump left. Also, do not over mix it as the air might knock off and your cake would deflate. Transfer the mixture to the cake tin and bake eggless pineapple cake in an oven for 30 minutes at 180°c. Cake will leave the side when it is ready, cool down and serve eggless pineapple sponge cake immediately.
This delectably spongy pineapple cake dotted with chunks of canned pineapple is perfect to be decorated elaborately, to be served as such with tea, or with a topping of ice-cream for dessert.
This Indian style pineapple sponge cake derives part of its intense flavour from pineapple syrup and partly from condensed milk. You will find it richer, more colourful and tastier than plain sponges, which is what makes it fit to be served right out of the oven without any frills.
Enjoy eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | detailed step by step recipe photos and video. besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | with 13 amazing images.
Richness personified yet unbelievably easy to make, the besan barfi is an Indian sweet that even beginners can make very quickly. The secret of this besan barfi with ghee success lies in the proportions of ingredients and the smart methods of cooking them.
The use of besan together with semolina gives the besan barfi recipe a rich, slightly coarse mouth-feel like some exotic badam based barfi while the proper procedure of roasting these two ingredients well gives a nice aroma and taste.
Laced with cardamom and garnished with almonds, the besan barfi is a temptation none can resist!
5 notes and tips on making the perfect besan barfi with ghee. 1. Make use of a bigger pan to spread the besan mixture if you like thinner besan barfis. 2. Authentic Indian sweets are cooked in a heavy bottom pan over the low flame but, to save us some time and energy we are using a non-stick pan which will help in making the job easier. Use good quality ghee for flavorful barfi. 3. Semolina is used to give a nice coarse texture to the quick besan barfi. 4. If the besan is not roasted properly, you will have a raw taste and the besan barfi won’t be tasty. (I guess this time will vary, besan takes like 15-18 minutes to roast nicely. The color will change slightly and it will release a nice aroma of cooked besan. This step is very important in case the besan flour is not roasted well, then the raw smell will be there in the besan barfi too.) 5. Keep the besan barfi aside for 2 hours. Once cooled down completely, besan barfi hardens and gets a perfect texture. If your besan burfi doesn’t set, it means you have under-cooked the mixture.
You can also try other Indian sweets like the Sweet Potato Halwa and Malai Barfi.
Learn to make besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | with step by step photos and video below. sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with 18 amazing images.
sabudana vermicelli payasam is a very tasty and traditional dish usually prepared during festive and special occasions Learn how to make sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer |
vermicelli sabudana kheer is one of the easiest of desserts that can be prepared in a few minutes. The combination of sabudana and semiya is a very tasty and is an authentic preparation added to any menu, especially a traditional South Indian meal.
There are many types of Kheers, but this Vermicelli, Sabudana, Coconut milk Kheer is one of the tastiest Kheers you have ever heard. I have used coconut milk on make this vermicelli sago kheer instead of milk and jaggery is used to make it more delicious.
Tips to make sabudana vermicelli payasam: 1. If you do not wish to use coconut milk, you can use full fat milk. 2. Instead of jaggery you can add sugar. 3. Payasam tends to become thick after some time, you can add water or milk to adjust the consistency, re-heat and serve.
Enjoy sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with detailed step by step photos.
eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | with 49 amazing images.
eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | is an Indian style eggless chocolate cake in cooker! There are millions of Indians who are vegetarian and make their cakes in a pressure cooker and this eggless chocolate cake recipe in pressure cooker is for them.
To make eggless chocolate pressure cooker cake, sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a bowl and mix well. Combine the condensed milk, melted butter, vanilla essence in another deep bowl and mix well with a spatula. Combine both the mixture to form a uniform mixture. The mixture will be a little thick so add a little water gradually to it and fold it. Add 1 cup of salt at the base of pressure cooker, pour the cake mixture in a greased and dusted tin and pressure cook for 35 minutes.
How to prepare the pressure cooker to make eggless chocolate pressure cooker cake. 1. Note that we have not used in water in the pressure cooker and only salt is used. 2. We have taken 1 cup of salt in the pressure cooker. The we place a steel ring on it in the centre. 3. On top of the steel ring place a perforated plate. 4. Our pressure cooker is ready and cover it with a lid and ensure the ring is on it. 5. Don’t use the whistle and allow the cooker to heat for 2 to 3 minutes. 6. Open the lid and your cooker is ready to make eggless chocolate cake recipe in pressure cooker.
Notes for pressure cooker cake. 1. Follow the exact procedure of adding salt to the pressure cooker, placing a steel ring stand and then a perforated plate over it. Pressure cook without whistle and ring for 5 minutes and then place the cake tin and pressure cook. 2. Dust the cake tin with plain flour as after the cake is cooked it’s very easy to de mould it. It’s important to remove the excess flour from the cake tin. Invert the tin and tap it twice so that the excess flour comes out. 3. We have used condensed milk in large quantities as this is the only sweetness to the cake. 4. When mixing the batter, do it quickly as the baking powder and baking soda is already added. 5. The water added to the batter depends on the quality of maida you use. 6. The batter should be off dropping consistency. 5. Spread the batter evenly in the cake tin. Use a spatula to tap the cake tin. Tapping also removes the excess air inside the tin.
Serve this soft and succulent eggless chocolate cake warm and fresh off the cooker with a cup of tea, top it with ice-cream to make a delicious dessert, or decorate it to make the prettiest – and tastiest - cake in town.
Learn to make eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | with step by step photos and video below.
eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | with 51 amazing images.
chocolate doughnut recipe is one such chocolate dessert which most of us love to indulge into. Learn how to make eggless chocolate doughnut.
To make eggless chocolate doughnut, combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy. Combine the milk and butter in another small bowl, mix well and keep aside. Combine the plain flour and salt in a deep bowl and mix well. Add the dry yeast-sugar mixture and mix well. Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required. Add the oil and knead again till the dough is smooth and elastic. Divide the dough into 2 equal portions. Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 150 mm. (6") diameter thick circle. Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper. Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over. Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours. Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside. Decorate them with chocolate sauce and sprinklers.
If you are nuts about chocolate donuts, then this recipe will make you fall all the more in love with this handy treat! The doughnut is a snacky treat that crosses all age and cultural barriers. Kids like to have them with a warm glass of milk just as much as elders like to have it with a steaming cup of coffee or as a dainty dessert.
Now, here is a delectable easy homemade chocolate doughnut that you will love to have for no reason, coffee time or not. Glazed with dark and white chocolate sauces, studded with colourful stars and strewn with chocolate vermicelli, this is a treat that your kids will love to grab – and so would you!
You can fry them, decorate and store refrigerated for 2 days. Just before serving eggless chocolate donuts, microwave them for 10 seconds.
Tips for eggless chocolate doughnut. 1. Ensure the dry yeast is fresh or from a packet which is recently opened. This is necessary for the doughnuts to rise well. 2. Roll the doughnuts uniformly. Unevenly rolled doughnuts do not rise well. 3. Leave enough space while covering the doughnuts with butter paper. 4. To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals.
Enjoy eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | how to glaze doughnuts | with step by step photos.
mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with 24 amazing images.
instant mawa jalebi is a delicious twist on the classic jalebi recipe that uses mawa (khoya) for a richer flavor. Learn how to make mawa jalebi recipe | khoya jalebi | instant mawa jalebi |
Craving jalebi but short on time? Try this instant version of khoya jalebi using mawa (khoya). It skips the traditional process of making the batter from scratch.
mawa jalebi recipe, also known as khoya jalebi, is a decadent Indian dessert featuring a beautiful spiral shape. The key ingredient is mawa, a rich milk concentrate, that lends a melt-in-your-mouth texture and a nutty flavor.
For making instant mawa jalebi transform mawa into a luxurious batter by blending it with plain flour, milk, and a touch of baking soda. Whip up a fragrant sugar syrup infused with the essence of cardamom. The secret lies in achieving the ideal batter consistency – neither too thick and dry, nor thin and runny.
Utilize a piping bag to artfully create those iconic jalebi coils as you gently fry them in ghee. Finally, immerse the warm khoya jalebi in the flavorful syrup, creating a delightful treat that will tantalize your taste buds.
pro tips to make mawa jalebi recipe: 1. Use fresh mawa (khoya) for the richest flavor and texture. If using store-bought mawa, try to find a good quality one that's not too dry or crumbly. 2. For an extra layer of flavor, add a few strands of saffron or a few drops of rosewater to the sugar syrup while it's simmering. 3. Maintain medium heat for the oil. If it's too hot, the jalebis will burn on the outside before they cook through. If it's too cool, they'll be oily. 4. Don't over soak the jalebis in the syrup. You want them to be moist and flavorful, but not soggy.
Enjoy mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with detailed step by step photos.