Gluten Free Dairy Free Lemon Glazed Water Chestnut Gulkand Cake 


Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake.

Yes its gluten free and dairy free yet taste is heavenly. Topped with lemon glaze, desiccated coconut and sugar coated fennel seeds. Gulkand, water chestnut flour, coconut, cardamom and tutti frutti make this cake super yummy and soft.

Gulkand or rose petal jam is not only delicious but it has cooling properties so its treat all heat related problems.

Its rich in antioxidants, keeps our metabolism healthy, act as a energy booster and helps to reduce acidity and stomach heat.

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health.
It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too.
According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases.

Gulkand or rose petal jam, cardamom, lemon, coconut milk and tutti frutti made this cake divine.

Recipe 


Water chestnut flour or singhara atta – 1 & 1/2 cup +1 tablespoon

Desiccated coconut – 1/4 cup

Powdered sugar – 1 cup

Coconut milk – 1 cup

Lemon juice – 1 tablespoon

Gulkand – 1/4 cup

Tutti frutti – 1/2 cup

Cardamom – 1 teaspoon

Oil – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds – 2 tablespoon

For glaze 


Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds, desiccated coconut and cherry for topping

Method 


Preheat the oven at 180° for 10 minutes.

Grease a cake tin and dust with water chestnut flour.

Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.

In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder, baking powder and soda.

In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.

Add all the dry ingredients gradually. Mix well to make a lump free batter.

Add gulkand or rose petal jam and mix.

Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. But these are optional if you want you can omit these. Use dry fruits of your choice.

Pour the mixture into the greased and flour dusted cake tin.

Bake in preheated oven at 180° for 35 – 40 minutes or until the toothpick comes out clean.

Every oven takes different time. So check after 30 minutes. Insert a toothpick in the middle if it comes out clean your cake is done.

Let the cake cool down completely.

For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

Spread lemon glaze all over the cake.

Spread desiccated coconut over it.

Top with sugar coated fennel seeds and cherry.

Slice and enjoy the lemon coconut mixed heavenly taste.

Happy baking!!

Note –

1. If you want you can add little food colour in the batter.

2. If you have problems with colour you can omit tutti frutti and sugar coated fennel seeds. Use dry fruits of your choice instead of these.

 

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Eggless Pearl Millet Cashew Almond Honey Cookies / Gluten Free Cookies 


Pearl millet cashew almond honey cookies.

This delicious, soft and chewy cookies are eggless and gluten free. I have used pearl millet or bajra atta to make these cookies.

A perfect treat for your kiddos. You can pack it in their lunch box.

I have already shared Pearl millet sesame oats cookies

Pearl Millet is one of the oldest cultivated crops since pre-historic times and ranks as the sixth most important grain in the world. It is known as Bajra in Hindi, Bengali, Punjabi, Urdu, and Oriya; Kamboo in Tamil and Malyalam; Sajjalu in Telugu, and Bajri in Marathi and Gujarati. It is a cereal crop grown at a very large scale in India.

Pearl millet is gluten-free and is most commonly used as a substitute for people with gluten allergy. 

It contains most of the Vitamin-B and is rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc, and chromium. It is known to have the highest levels of potassium, calcium, and iron amongst other cereal crops.

Source

This post is going to be a part of #Foodiemonday bloghop theme is #Millet.

My contribution is this super yummy and healthy pearl millet cashew almond cookies.

I have used less sugar and ghee or clarified butter in it. Honey, cardamom and cinnamon makes the cookies superbly delicious.

Recipe 


Pearl millet flour or bajra atta – 1 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/4 teaspoon 

Cardamom powder – 1/2 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Ghee or clarified butter – 1/4 cup 

Almond – 1/4 cup 

Cashew nuts – 1/4 cup 

Desiccated coconut – 1/4 cup 

Powdered sugar – 1/4 cup 

Honey – 3 tablespoon 

Tutti frutti or choco chips – 1/4 heaped cup

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line a baking tray with parchment paper or aluminium foil. 

Grind almond and cashew nuts. Make a fine powder.

In a bowl mix pearl millet flour, ground cashew and almond, baking powder, soda, desiccated coconut, cardamom powder and cinnamon powder.

In a large bowl cream powdered sugar and ghee or clarified butter. You can also use unsalted butter if you like. Add honey and beat well. Add all the dry ingredients and tutti frutti. You can use chocolate chips instead of tutti frutti.

Don’t knead much. Just combine everything.

Take one tablespoon dough and make a smooth ball. Flatten with your palm. Press gently.

Arrange the cookies on the baking tray 1 inch apart.

Bake in preheated oven at 180 ° for 10 – 12 minutes or until the edges becomes brown. Every oven takes different time so keep an eye after 10 minutes. 

The cookies will be soft when hot so let them cool down completely. After cooling cookies will be crisp.

Enjoy the delicious gluten free cookies with your tea, coffee or milk.

Or keep in a airtight container for later use.

Happy baking 😊

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Gulkand Stuffed Khoya Paneer Laddu / Ganesh Chaturthi Special 

 

Happy Ganesh Chaturthi.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer.   Today is 2nd anniversary of my blog. Two years and 218 posts.  Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.

Recipe 


Paneer or cottage cheese – 1 & 1/2 cup crumbled

Khoya or mawa – 1 cup

Sugar – 5 tablespoon or to taste

Cardamom powder – 1 teaspoon

Desiccated coconut – 4 tablespoon

Saffron – a small pinch

Gulkand or rose petal jam – as require

Method 


In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.

Make the mixture smooth. Taste and add little more sugar if require.

Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.

Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.

Remove from heat.

Let the mixture cool down.

Make small balls. Flatten with your palm. Place little gulkand at the middle.

Bring together all the sides and make a round ball again.

Make all the balls or laddu like this.

Serve immediately or keep in refrigerator.

Enjoy the heavenly taste.

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Paan Sandesh Or Betel Leaf Flavoured Sandesh 

Paan sandesh or betel leaf flavoured sandesh. 

A very delicious paan or betel leaf flavoured Bengali sweet made of cottage cheese or paneer. You can get some more different flavoured sandesh recipes here. Click on the name for recipes. 

Chocolate stuffed chocolate sandesh

Sugar and date palm jaggery sandesh

Mango sandesh

Kesar pista sandesh

Chocolate coconut sandesh 

Cake sandesh

Watermelon sandesh

Paan betel leaf is a traditional mouth freshener and digestive aid in India. Its popular due to it’s medicinal properties.

From using it in prayers and religious ceremonies to eating it in the form of a ‘paan’, betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium. 

Betel leaf helps in treating diabetes, aids in weight loss, prevent oral cancer, heals wound, and cures headache.

Source

Personally I love sweet paan or mitha pan. Which has flavourful and delicious ingredients like saunf or fennel seeds, rose petal jam or gulkand, cardamom etc wrapped in a betel leaf.

So I have added this sweet paan flavour in these sandesh. 

I have used Gulkand, saunf or fennel seeds, betel leaves and cardamom in this sandesh. To make the taste similar to sweet paan or mitha paan. 

I have added a pinch of green colour in it but you can omit the colour. Your sandesh will be naturally light green colour for using betel leaves.

I have used fresh homemade paneer or cottage cheese. You can use store bought paneer in it, just crumble the paneer before using.



Recipe 



Paneer – 1 cup, tightly packed 

Paan leaves  – 2,  chopped 

Milk powder – 4 tablespoon 

Sugar – 4 tablespoon 

Gulkand – 2 tablespoon 

cardamom powder – 1/2 teaspoon 

Fennel seeds or sounf – 1/2 teaspoon 

Green food colour – little, optional



Method 



1. Blend or grind chopped betel leaves, fennel seeds or saunf, gulkand and sugar. 

2. Add crumbled paneer, milk powder and cardamom powder with betel leaves, fennel seeds, gulkand and sugar mixture. Blend or grind into a smooth paste. 

3. Take out the mixture in a plate. If you want to use colour add a pinch of powder food colour or 1-2 drop gel colour and mix well. 

4. Heat a pan. Cook the mixture on low flame. Stir continuously. 

5. When the mixture becomes a dough like consistency remove from the heat. Don’t make it too dry. 

Let it cool down. 

6. Grease the moulds with little ghee or clarified butter. 

7. Mash the mixture with your palm to make it smooth. 

8. Make small balls and make desired shape with greased moulds. Or you can keep them as a small round balls. Or give any shape with your hand. 

9. Serve immediately or keep in refrigerator and serve chilled. 

You can keep them in refrigerator for 4-5 days. 

Enjoy the paan flavoured yummy sandesh. 

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Rasgulla Kheer/Pudding Or Rosogolla paesh 


Nobility in heart and character in deed

Righteous homes alone make a beautiful State.

Sisters will tie the thread on the brothers

Abiding them to do only what is right and clean.

Put the Kumkum and blessed rice on the head

Where will dwell right thoughts and noble action.

A.P.J.Abdul Kalam

Happy Raksha bandhan to all the brothers and sisters. May the Bond of love between bro and  sis be more strong day by day year by year. May God bless long happy prosperous peaceful life to all brother and sisters.

Raksha bandhan or Rakhi is a festival that is celebrates the love and duty between sisters and brothers.

The world Raksha bandhan means the bond of protection. On this day sisters tie rakhi or sacred thread on brother’s wrist and pray for his happiness and prosperity.

Raksha Bandhan is an ancient festival of the Indian subcontinent, and its history dates back thousands of years.

According to one legendary narrative, when Alexander the Great invaded India in 326 BCE, Roxana (or Roshanak, his wife) sent a sacred thread to Porus, asking him not to harm her husband in battle. In accordance with tradition, Porus, the king of Kaikeya kingdom, gave full respect to the rakhi. In the Battle of the Hydaspes, when Porus saw the rakhi on his own wrist and restrained himself from attacking Alexander personally.

Wekipedia

Our this week’s 104th #Foodiemonday bloghop theme is #Festiverecipes.

And today is Raksha bandhan. This rasgulla kheer is perfect for this occasion.

I have used homemade rasgulla in this kheer or pudding.

You can use store bought small sized rasgulla or anguri rasgulla to make this kheer or pudding. Just thickened the milk with cardamom powder and a pinch of saffron and add rasgulla in it. Add sugar as require. Rasgulla is already sweet so be careful when adding sugar.

Recipe 


Paneer or cottage cheese – 1 cup

Sugar 1 cup + 4 tablespoon

Milk – 1 litre

Cardamom powder – 1 teaspoon

Saffron – a pinch

Shredded almond and pistachio to garnish

Method 


Mash the cottage cheese with your palm. Use the heel of your palm to make the paneer smooth. Knead till it becomes lightly greasy. Make small balls.

In a large saucepan mix 1 cup sugar with 3 cup water. Rasgulla become double when cooked. Add 1/2 teaspoon cardamom powder.

Boil it until the sugar dissolve completely. When it starts to rolling boil slid the paneer balls in it.

Cover and cook for 20-25 minutes. You can check after every 5 minutes shake the saucepan gently.

After 20-25 minutes when the rasgullas becomes double in size remove from heat.

Let it cool down.

Now heat 1 litre milk in a heavy bottom pan. When it starts to boil lower the heat. Cook on simmer. Stir occasionally.

When the milk becomes half add a pinch of saffron, 4 tablespoon sugar and 1/2 teaspoon cardamom powder.

Let it cook on low flame till its become 1/4. It will be thickened when cooled.

Squeeze out the syrup from all the rasgullas. Press gently to squeeze, rasgulla may break if press hard.

And drop in the thickened milk. Taste and check the sugar. Add little more if require.

If you don’t want to make rasgulla at home you can use store bought small sized rasgulla or anguri rasgulla to make this kheer.

Let the milk boil again cook on low flame for 5-8 minutes more. Remove from the heat.

Cover and keep aside 15-20 minutes. Rasgulla will soak the milk.

Serve in individual bowl. Garnish with chopped pistachio, almond and saffron thread.

Or keep in refrigerator and serve chilled.

Enjoy the heavenly taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Peach Pear Smoothie / Dairy Free Low Calorie Smoothie 


Mango peach pear dairy free low calorie smoothie.

Mango season is about to over. So enjoy this yummy fruit in one more delicious, healthy, chilled, refreshing and filling smoothie.

A chilled glass of smoothie is perfect for this weather.

Our this week’s #Foodiemonday bloghop theme is  #Shravanvratspecial.

Shravan is considered an auspicious month for the Hindus. In North India people avoid non vegetarian food including onion garlic in this month. People observe fast on every Monday during this month.

Presenting a yummy, nutritious, filling, refreshing and power packed smoothie to boost your energy. Take a long glass of smoothie on meal time instead of calorie ladden deep fried food.

I have added peach in this smoothie. Which is a rich source of minerals and dietary fiber. Low calorie peach contain no saturated fat or cholesterol.

Normally I make this smoothie with coconut milk or chopped tender coconut. If you have coconut milk you can add 1/2 cup for a different and delicious taste. Or you can add 1/2 cup chopped tender coconut. If you don’t like pear you can use any fruit instead like chickoo, banana etc.

 

Recipe 


Ripe mango –  1 cup, peeled and cubed

Peach – 1/2 cup cut into small pieces

Pear – 1 peeled and diced

Cinnamon powder – 1/4 teaspoon

Cardamom powder – a pinch

Lemon juice – 1 teaspoon

Honey – 2 teaspoon or to taste

 

Method 


Combine peeled and cubed mango, chopped peach and peeled and diced pear in blender jar.

If you want you can add add 1/2  cup of coconut milk or 1/2 cup chopped tender coconut. Normally I like to add coconut milk or chopped tender coconut in this smoothie but today I don’t have any.

 

If you don’t like pear you can use any fruit instead like banana, chikoo/sapodilla/zapota or any other fruits.

 

Blend until smooth and frothy. Add cinnamon powder, cardamom powder, lemon juice and honey. Blend again.

Taste and add more honey and lemon juice if required.

Place some ice cubes in a glass. Pour the mixture over it. Garnish with mango cubes.

Serve chilled.

Enjoy…….

See what my fellow bloggers have shared for #Foodiemonday bloghop on fasting food theme –

 

https://poonambachhav.blogspot.in/2017/07/fig-banana-smoothie.htmlhttp://aahaaramonline.com/2017/07/17/

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://www.delishpotpourri.com/sabudana-sago-tapioca-pearls-dahi-bhalla

 

https://veenasvegnation.com/recipe/til-chikki

 

https://krispykadhai.wordpress.com/2017/07/17/phalauri-a-pious-treat

 

https://afoodiehousewife.wordpress.com/2017/07/17/roasted-vegetables-with-honey-lemon-dressing-and-a-mild-beetroot-dip/

 

http://mayurisjikoni.blogspot.ca/2017/07/670-date-coconut-energy-balls.html?m=1

 

 

Mango Litchi Fudge Or Burfi 


Mango litchi fudge or burfi. 

A delicious sweet with the flavour of both mango and litchi. 

Its very easy to make. You need only khoya/mawa or reduced milk, sugar and cardamom powder with mango and litchi. 

I was born and raised in Bihar. And always tasted the best litchis of the country. Yes I am taking about litchis from Muzaffarpur. Large size juicy litchis with small seed. 

Muzaffarpur is famous for Shahi litchis and is known as the Litchi Kingdom.

There are numerous beauty and health benefits of litchi fruit, from aiding weight loss and digestion to treating influenza and reducing the signs of aging. 

It is highly rich in nutrients and offers numerous benefits for your skin, hair, and health that make it all the more irresistible.

Source

And mango is the most popular fruit in the world. We all know it as king of fruits. 

Now taste both of these delicious juicy fruits in this mango litchi fudge or burfi.

Recipe 


Mango – 1 cup chopped 

Litchi – 10 – 12

Khoya/mawa or reduced milk – 1 cup 

Cardamom powder – 1/4 teaspoon 

Sugar – 4 tablespoon or to taste

Ghee or clarified butter – 1 tablespoon 

Method 


Grease a plate with ghee or clarified butter and keep aside. 

Peel and remove the seeds of litchis. 

Grind the litchis with chopped mango. 

Cook the mixture on low flame. Add sugar. 

Stir continuously. 
At first add 2 tablespoon sugar. It depends on the sweetness of mangoes. Mine was not very sweet so I have added 4 tablespoon. 

When the moisture evaporate add ghee or clarified butter and khoya/mawa or reduced milk. 

Cook everything on low flame. Stir continuously. When it about to dried up taste and add more sugar if require. 

Cook until it becomes like a soft dough and leaves the sides. Switch off the flame. 

Add cardamom powder and MIx well. 

Pour the mixture in the greased plate. Spread and level the top with a spoon. You can sprinkle some shredded pistachio or almond over it. 

Keep it in refrigerator for 30 minutes.

Cut into equal shape.
Enjoy mango litchi mixed flavour in one fudge 😊