Shakkarai Pongal

Sakkarai pongal.
A delicious dessert from Tamil cuisine.
Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil “pongal” ” means to ” boil over ” or “spill over”.
Sakkarai pongal (literally sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity). This type of pongal is also made during Pongal festival in Tamil Nadu.
Ingredients can include rice, coconut and mung bean. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead.
Source – Wikipedia

This post is going to be a part of a Facebook group Recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented blogger Priya Iyer who blog at My word through my eyes.
Check out her space for delicious and authentic recipes. I have selected this recipe Classic shakkari pongal from her space.

 

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I love the aroma of ghee fried moong dal. So I have fried the dal. This dessert is not only delicious but aromatic. I am sure you will love the taste and flavour. Jaggery, ghee fried moong dal, cardamom and nutmeg made this dessert super yummy and aromatic. Nutmeg is optional if you don’t like, then you can skip it. If you want to make it vegan then skip milk and use water instead.

Recipe

Rice – 1/4 cup

Moong dal or yellow lentil – 1/4 cup

Jaggery powder – 1/3 cup + 2 tablespoon

Ghee or clarified butter – 1 – 2 tablespoon

Coconut – 1/4 cup, grated

Water – 2 cup

Cashew – 2 tablespoon, broken

Raisins – 2 tablespoon

Milk – 1 & 1/2 cup

Cardamom powder – 1/2 teaspoon

Nutmeg powder – 1/4 teaspoon, optional

Method

1. Rinse and drain the rice and dal separately.

2. Heat ghee in a pan add the cashew nuts. Fry till the cashews becomes light brown. Remove from ghee.

3. Now fry the raisins. When the raisins fluff up immediately remove from ghee.

4. In the same pan add drained moong dal. Fry till the dal starts to change it’s colour.

5. Add the rice and fry with dal for a few seconds.

6. Transfer the fried rice and dal in a pressure cooker. You can also fry the dry fruits, rice and dal in pressure cooker.

7. Add 2 cup water in pressure cooker. Close the lid and cook for 4 whistle or till rice and dal becomes soft.
Let the pressure settle down on it’s own.

8. Open the pressure cooker. Mash the rice and dal with a spatula or ladle.

9. Add milk and let it boil. When it starts to boil, add grated fresh coconut and reduce the heat.

10. Cook on simmer for 10 minutes or till you get your desired consistency. Keep stirring.

11. Don’t make it dry. It will dry up when cool. Keep the consistency like kheer or rice pudding.

12. Add jaggery powder and mix. I like less sweat but if you like your shakkari pongal more sweet then taste and add 1 tablespoon more jaggery powder if require.

13. Add fried cashews, raisins, cardamom powder and nutmeg powder. Mix well and remove from heat. Nutmeg is optional if you don’t like the flavour, then you can skip it.

14. If it’s become too dry add little more milk or water.
Your shakkari pongal is ready. Serve warm or cold. It will be delicious in both ways.

Notes

1. If you want to make it dairy free, then omit milk and use only water.

2. Colour of this dessert depends on the colour of the jaggery you are using.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Gluten Free Cornmeal Carrot Cake

Gluten free eggless cornmeal carrot cake.
A super soft, moist and delicious eggless cake with cornmeal, oats and Soyabean flour. You will love the taste and flavour of cinnamon and carrot.

 

I have already shared two more carrot cake on this blog.

Sugar free carrot cake

Whole wheat carrot cake

You may also like some more carrot recipes here.
Sugar free carrot bottle gourd fudge or barfi

Carrot rice

Green gram carrot spinach soup

Carrot bean beet almond soup

 

4th April is celebrated as World Carrot Day.

Ahhh the ubiquitous carrot, favorite food of rabbits, amazing for your eyesight, and the foundation of what is easily one of the greatest cakes ever conceived.
The history of Carrot Day is really the history of the carrot, and research of this incredibly popular root has revealed that it likely finds its origins in Central Asia. Through thousands of years of careful cultivation, we have ultimately arrived at the bright orange, slightly sweet, not at all bitter variety of carrot we have today! http://www.carrotday.com established Carrot Day in 2003, and it’s spread throughout the world to all the places the carrot is known.
Source

Monday again and this week’s 189 #Foodiemonday bloghop theme is gajar ka jalwa suggested by Poonam Bachhav who blog at Annapurna.
Do visit her space for some healthy and delicious recipes. So we bloghop members are celebrating Carrot day with different carrot recipes.

Earlier I have used Soyabean flour and oats in my cakes. But this time also used cornmeal. And very happy with the taste and texture. Coming soon with one more bake with cornmeal.
Till then enjoy this soft and moist carrot cake. I have made it simple. But you can add choco chips or any dry fruits like raisins, cashews, almond or walnut etc in the batter.
I have made it in bundt pan but you can use round, square or any baking pan or loaf pan. Or use muffins or cupcake moulds to make cupcake.

Recipe

Grated carrot – 1 & 1/2 cup

Cornmeal – 1/2 cup

Oats powder – 1/2 cup

Soyabean flour – 1/2 cup

Cinnamon powder – 1 teaspoon

Cardamom powder – 1/2 teaspoon

Nutmeg powder or grated nutmeg – 1/4 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Olive oil or butter – 1/4 cup

Powdered sugar – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with cornmeal.

3. Grate the carrot with fine grater. You can use your food processor but use the attachment accordingly. I have used box grater.

4. Mix vinegar in room temperature milk and keep aside.

5. In a bowl sift cornmeal, oats powder, soya flour, baking powder, soda, cardamom powder, cinnamon powder and nutmeg powder.

6. In a large bowl whisk oil or butter and powdered sugar.

7. Add vinegar mixed milk and whisk again.

8. Add milk powder and whisk well.

9. Add all the dry ingredients gradually and mix. Make a smooth and lump free batter.

10. Fold in grated carrot.

11. Pour the batter into greased and flour dusted baking pan.

12. Tap the pan gently to remove air bubbles.

13. Bake in preheated oven at 180° for 30 – 40 minutes.
Every oven take different time so check after 25 minutes. Insert a toothpick in the middle, it should comes out clean.

14. Let the cake cool down completely before serving.

Notes

1. You can add any dry fruits or choco chips in the batter.
2. Refined flour, whole wheat flour or any mixed flour can be used instead of cornmeal oats and Soyabean flour.
3. Instead of bundt pan you can use any baking pan. Or muffins or cupcake moulds can be used to make cupcakes with this batter.

 

Check out some different carrot recipes shared by my fellow bloggers.

 

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Gajar ka khatta mitha achar by Swaty

Gluten free cornmeal carrot cake by Sujata

Carrot oatmeal pancake by Poonam

Healthy Thai carrot salad by Priya

Carrot oatmeal cookies by Mayuri

Carrot Vada by Preethi

Indian spice roasted carrot hummus by Kalyani

Oven roasted carrot by Archana

Carrot mini crescent rolls by Sasmita

Instapot carrot halwa

So join the fun and celebrate Carrot Day yourself !

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Nolen Gur Or Date Palm Jaggery Coconut Barfi

Date palm jaggery or khajur gur/nolen gur coconut barfi.
A delicious and easy to make sweet made with khoya/mawa or dried milk, fresh grated coconut and date palm jaggery or khajur gur or nolen gur. Aroma of nolen gur makes the sweet mouthwatering.

Texture of this perfectly sweet barfi is grainy just like kalakand. Texture and aroma makes the taste devine.
We get nolen gur in winter only. And the taste and flavour of this jaggery is amazing. Why not try some more recipes with khajur gur. Try out the recipes below. Click on the name for detailed recipe.

1. Date palm jaggery rice pudding or kheer

2. Nolen gur narkol or coconut sandesh

3. Baked dudh puli

4. Gokul pithe

5. Sandesh

6. Steamed Sandesh

7. Jaggery oats dry fruits cookies

9. Moong dal bhaja pithe

Recipe is very easy and simple. Just cook everything till dry and then set in a greased tray or plate. I loved it’s grainy texture just like kalakand.
If you want the texture smooth then you can blend coconut and khoya or dried milk in a blender or food processor. I didn’t.

Recipe

Coconut – 1, grated

Milk – 2 cup

Khoya/mawa or dried milk – 2 cup, tightly packed, get the khoya recipe here

Date palm jaggery or khajur gur – 3/4 cup, grated

Cardamom powder – 1/2 teaspoon

Pistachios to sprinkle

Method

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

2. Boil milk in a heavy bottom pan.

3. When it starts to boil add grated coconut. Mix well.

4. Cook on low heat till the mixture about to dried up.

5. Now add khoya or dried milk. Mix well. Cook for 1 – 2 minutes.

6. Add grated jaggery and stir. Cook till the mixture dried up and come together. Mixture should be becomes like a dough. Add cardamom powder and mix.

7. Pour the mixture into the greased plate. Level with a spoon or your hand.

8. Sprinkle pistachio over it. Keep it in refrigerator for 30 minutes.

9. Cut in your desired shape. Serve as a sweet dish or keep in refrigerator for later. You can keep these in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Notes

1. If you want your barfi texture smooth blend coconut and khoya or dried milk in a blender or food processor before cooking.
2. Sugar can be used instead of date palm jaggery or khajur gur.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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Paneer Gajar Halwa Or Cottage Cheese Carrot Pudding

Gajar halwa or carrot pudding with paneer or cottage cheese.
In winter we make gajar halwa or carrot pudding frequently. For gajar halwa we simmer grated carrot with milk till milk thickened and dried up. At the end ghee, dry fruits, khoya will be added with sugar.
But now here is a gajar halwa with little change. I have added paneer or cottage cheese in the halwa with khoya or dried milk. And taste is much better. Try it for a change. I am sure you will love the taste.
I have already shared Sugar free low calorie gajar halwa or diet gajar halwa.

No its not sugar free. Dry fruits, sugar, cardamom, khoya or dried milk and paneer made this halwa mouthwatering.

Recipe

Carrot – 500 gram

Milk – 5 cup

Sugar – 1/2 cup

Khoya/mawa or dried milk – 1/2 cup, grated or crumbled

Paneer or cottage cheese – 1/2 cup, crumbled

Cardamom powder – 1/2 teaspoon

Cashew nuts – 2 tablespoon, sliced

Raisins – 2 tablespoon

Almond – 2 tablespoon, sliced

Ghee or clarified butter – 2 – 3 tablespoon

Cardamom powder – 1/2 teaspoon

Soaked and peeled almond and pistachio to garnish

Method

1. Peel and rinse the carrot. Cut the both ends.

2. Grate in a food processor or manual grater.

3. Heat milk in a heavy bottom pan or nonstick pan or wok.

4. When milk starts to boil add the grated carrot. Stir well.

5. Cook on simmer and stir constantly to avoid burning at the bottom.

6. When the milk about to dried up add sugar.
Mix and cook on simmer till the milk evaporated.

7. Now add ghee/clarified butter, khoya or dried milk/milk solid, paneer or cottage cheese, cardamom powder, raisins, sliced almond and sliced cashew nuts. I have used homemade khoya and paneer. Get the recipe here.

8. Mix and cook till the mixture dried up completely. Stir constantly.

9. Your halwa is ready. Garnish with pistachio and peeled almond. You can also garnish with fried cashew nuts and raisins.

10. Serve warm or in room temperature. Or you can serve it with vanilla ice cream.
You can keep it in refrigerator for 7 – 8 days. Microwave before serving.
Happy cooking.

Notes

1. You can add 1 – 2 tablespoon more ghee if you want.

2. Add any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Komola Bhog Or Orange Flavoured Rasgulla

Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.

I have already shared two different flavoured rasgulla here.

Mango rasgulla

Watermelon rasgulla

You may like some more orange recipes here.

1. Kheer komola or orange kheer

2. Chocolate cake with orange crunch and glaze

3. Orange crinkle cookies or nankhatai

4. Eggless orange muffins with chocolate inside

5. Sugar free choco orange mousse with malai or milk topping

Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.

Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.

Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.

You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 & 1/2 cup

Water – 3 cup

Orange juice – 1 cup

Saffron – a pinch

Orange food colour – 1 – 2 drop, optional

Orange essence – 2 – 3 drop + 2 drops for syrup

Orange segment and chopped pistachio for stuffing

Method

Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. Squeeze the cloth well to drain all the water from cottage cheese.

6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy.

9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.

10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls this way.

14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 2 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

Dundee cake.
My first cake of the year. No not gluten free or dairy free its only egg free.
Mixed taste of almond, lemon, orange, blackberry preserve, cardamom and cinnamon made this cake super yummy and aromatic.

The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller’s. Keiller’s marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term “Dundee cake”. However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so the cake was first made for her, as a fruit cake that used blanched almonds and not cherries. The top of the cake is typically decorated with concentric circles of almonds. Today, the cakes are often sold in supermarkets throughout the United Kingdom.
The cake was also made and marketed in British India, and in independent India after 1947, by Britannia Industries and its successor firms. However, after 1980 the cake was withdrawn from the market though it continued to be supplied privately as a corporate Christmas gift by the maker. Queen Elizabeth is reported to favour Dundee cake at tea-time.
Source – Wikipedia

I have made it with refined flour or maida but you can use whole wheat flour or atta or any flour of your choice. Or use gluten free flour if you want. If you want to make it vegan then you can use almond milk or coconut milk.
I have used candied cherries, almond and raisins. If you have sultana you can also use it.
Usually we add orange marmalade or apricot jam in this cake. But this time I have got a bottle of English blackberry preserve from Bhuira jam as a gift hamper. So I used it and loved the taste. You can use orange marmalade or apricot jam if you want.

Recipe

Refined flour or maida – 1 & 1/2 cup + 2 teaspoon

Powdered sugar – 3/4 cup

Butter – 2 tablespoon

Oil – 1/2 cup

Almond – 1/4 cup

Candied cherry – 1/4 cup, chopped

Raisins – 1/4 cup

Blackberry jam or preserve – 3 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

Cardamom powder – 1 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Orange zest – 1 teaspoon

Lemon zest – 1/4 teaspoon

Vanilla essence – 1 teaspoon

Almond – 25, blanched

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a round cake pan with oil or butter and dust with little flour.

3. Grind the almonds and keep aside.

4. Mix lemon juice in lukewarm or room temperature milk. It will start to curdle.

5. Mix 2 teaspoon refined flour with chopped candied cherries and raisins to avoid sinking at the bottom. You can also add 1/4 cup sultana if you have.

6. Sieve refined flour or maida, baking powder, soda, cardamom powder and cinnamon powder. Add ground almond in the flour mixture.

7. In a large bowl mix butter, oil and powdered sugar. Whisk well.

8. Add lemon juice mixed milk and whisk again.

9. Add jam or preserve, orange zest, lemon zest and vanilla essence. Mix well.

10. Now add all the dry ingredients gradually. First add half of the flour mixture, mix well and then add remaining flour mixture.

11. Make a lump free batter. Don’t over beat.

12. Fold in raisins and chopped candied cherries.

13. Pour the batter into the greased and flour dusted cake pan. Level the top with a spoon.

14. Tap the cake pan 3 – 4 times to remove air bubbles.

15. Peel the blanched almonds and decorate over the cake.

16. Bake at 170° for 30 – 40 minutes or till the toothpick comes out clean. Check after 30 – 35 minutes. Insert a toothpick in the middle it should comes out clean.
Every oven takes different time. Mine takes 45 minutes. Keep an eye after 30 minutes. Don’t over bake.

17. Let the cake completely cool down before slicing.
Happy baking 😊

Notes

1. You can use gluten free flour if you want.
2. For dairy free version use almond milk or coconut milk.
3. You can add sultana or any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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