DESSERT RECIPES

DATE AND WALNUT CAKE

Ingredients:-

Maida	100(100ml cup)
Milkmaid	130gms(100ml cup)
Baking powder	1 tsp
Meetha soda	1/8 tsp
Margarine/white butter/amul butter	40gms
Dates	30gm
Walnut	40gm
vanilla essence	1/2tsp
Milk	50-60ml
Caramel color(optional)	1-2drops

Method:-

Wash the dates nicely, remove the seeds and chopped it. Cook the dates in 70ml of water with 1/8th tsp meetha soda. Cook it till dry.

Sieve Maida, baking powder and keep it aside. Beat margarine, milkmaid, caramel color and vanilla essence. Fold in the Maida mixture. Mix it well. Add milk and mix it well. Add cooked dates and walnut. Pour.  This batter in the 6inch lined dusted tin and spread it nicely and bakes it in a preheated oven at 1800c for 45 min remove from the oven. Cool it for 5min and remove it on the rack. 

YOGURT CAKE

Ingredients:-

Maida	100(100ml cup)
Milkmaid	130gms(100ml cup)
Baking powder	1 tsp
Meetha soda	1/8 tsp
Amul butter	50gms
Yellow color	Few drops
Curd	50-60gm
lemon essence	1/4tsp
Canned peals	2tbsp

Method:-

Sieve Maida, baking powder and meetha soda and keep it aside. Beat butter, milkmaid, yellow color and lemon essence till light and fluffy (8-10min).fold in the Maida mixture. Add curd and mix it well. Add canned peas. Pour this batter in a 6inch greased and dusted tin. Bake it in a preheated oven for 25-30 min at 180c. 

PINACOLADA

Ingredients:-

For base

Maida	100(100ml cup)
Milkmaid	130gms(100ml cup)
Baking powder	1 tsp
Meetha soda	1/8 tsp
Margarine/white butter/amul butter	30gms
Pineapple stock	40ml
Water	30ml
Pineapple essence	1/4tsp
Desiccated coconut	50gm(3tbsp +1tsp

For decoration

Brown sugar	30gm(2tbsp)
Margarine	30gm(2tbsp)
Cherries	7-8 piece
Pineapple slice	2-3

      

Method:-

Beat margarine and brown sugar till it blends with each other nicely (3-4min).press this mixture in a 6inch diameter

  Tin. Spread it nicely. Place cherries and pineapple on the top of the lined tin. Keep it aside. Sieve Maida and baking powder and meetha soda and keep it aside. Beat margarine, milkmaid and pineapple essence till light and fluffy (8-10min).fold in the Maida mixture. Add pineapple stock and water and mix it well. Now add coconut. Now pour this batter in the decorated tin and spread it nicely and bake it in a preheated oven at 1800c for 35-40 min remove from the oven. Cool it for 5min and remove it on the rack. 

Variations:-

Malta upside down cake

 

Use kiwi in place of pineapple and soaked almonds in place of cherries and orange juice and essence in place of pineapple stock and essence.

GAJAR KA HALWA INGREDIENTS:-
Carrot condensed milk Ghee grated cashewnuts almonds and rasins	1.5kg 200gm 2tbsp 1 cup

METHOD:-

Take one and a half kg of  carrots and grate them . Put the grated carrots in a kadai  Keep turning the carrots till it becomes dry and to save them from getting burnt. Pour some 200 gm of sweetened condensed milk and two tablespoons of ghee over the carrots, that remains on the flame. The Gajar ka halwa needs to be dry and turn till the carrot, milk and ghee are sufficiently blended. Then turn off the flame. Now put a handful of grated cashewnuts and almonds raisins. Gajar ka halwa can be served straightaway or cooled and can be kept in the refrigerator and served as a dessert.