Coconut Barfi

Coconut barfi is one of my few favourite sweets but I had not learnt preparing it. I tried this recipe from internet and it did come out well; it is in fact a simpler recipe of coconut barfi. Some people like it flaky while some like it fudgy; some like it very sweet that it melts in mouth while some like it chewy; this worked well from both of our preferences.

Ingredients:

1. Grated coconut – 3 cups
2. Condense milk – 1 can
3. Sugar – 1/2 cup
4. Cardamom powder – 1/4 tsp
5. Ghee – 2 tbsp
6. Chopped almonds – 2 tbsp

Method:

Step 1: Mix grated coconut, condensed milk, sugar in a pan and keep on low heat
Step 2: When thickens add ghee and roll for few min
Step 3: Switch off and add cardamom powder and mix well.
Step 4: Pour on a greased plate and let it cool a bit
Step 5: Sprinkle almonds and cut into squares when warm and take out only when completely cool.

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Vanila/ Chocolate Eggless Cake

I have seen Urmila aunty preparing eggless cakes at home for birthdays but this is not the exact version of her’s. I got this from a cookery show and tried it; this surprisingly turned out great at the very first go. It is such a straight forward recipe.

Ingredients:

1. 1 cup maida (all-purpose flour)
2. ½ can condensed milk (I used Nestle Milkmaid)
3. ¼ cup ghee (unsalted butter)
4. 1 tsp vanilla essence or 4 spoons of cocoa powder
5. 2 tblsp baking powder
6. ½ cup milk
7. Edible food colors (optional)
8. Candied cherries (Tutti-frutti optional)



Method:

• Sieve flour with baking powder and cocoa powder (In case you want chjocolate flavour)
• Mix condensed milk and butter seperately.
• Roll the flour in the butter mix. Add milk to make the batter thin.
• Mix the cherries and vanilla essence. Put three teaspoonfuls of the coloring on the batter and give it one single swirl with the rolling pin.
• Heat the pressure cooker for 5 mins. Grease and dust the baking dish. Pour the batter in it and place the baking dish in the cooker. Keep the cooker on low flame (sim).
• Insert a toothpick in the cake after half an hour to check if it is done. If the toothpick comes out clean, take out the cake. Cool on a wire rack before serving. The cake should be spongy and spring back on pressing.
* Decorate with icing or nuts or gems as per your imagination and resource availability

TIPS:

* Keep all necessary ingredients handy and then prepare the cake mix immediately; because baking powder would lose its effect after it gets moist
* Let the cake cool a bit before taking it out; hot cake top would stick to the vessel when toppled

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1 2 3 4 . . .

Lemme start it sweet. 1 2 3 4… yeah, the sweet’s name is 1234 Cake. This is one of the easiest sweets one can prepare as a learner and I learnt this recipe from my sister, Viju. The name of the sweet explains the portions of ingredients that go in it.

INGREDIENTS:

1. Ghee – 1 Cup
2. Coconut – 2 Cups
3. Sugar – 3 Cups
4. Milk – 4 Cups

METHOD:

• Take all the four ingredients in a deep pan and mix well
• Place it on the stove and close with a lid to avoid spluttering out
• Occasionally take off the lid and stir until the consistency is thick. This will take quite some time say, an hour
• Then take out the lid and stir continuously until the ghee seeps out and the sweet leaves pan
• Take a tray and grease with ghee and pour over the sweet
• Garnish with nuts/ saffron/ rake as required
• Cut into squares/ diamonds once it cools a bit.

TIPS:

* There is no particular order for adding the ingredients. Mix them all at once.
* Keep lid closed until sweet solidifies; else it will splutter on hands and around pan
* Be patient; the moisture in the mixture should completely evaporate to get required consistency
* Cut after few minutes of pouring in the tray when warm, but separate the pieces from tray after it cools down completely

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