Cardamom flavored Ghee residue cake

I came across this recipe in a food Facebook group and I can't able to believe that a cake can be baked with the residue of ghee. So I tried to make it and taste how it will be.

Ingredients:

Ghee residue- how much ever comes, I got 2 1/2 tbsp

Cane Sugar-3/4 cup

Milk- 1 cup + little less than 1/4 cup

Fine rava -1 cup

Cardamom pow-1 tsp

Salt-1/4 tsp

Baking soda-1tsp

Slivered almonds-1/4 cup

How to bake:

1. Add sugar to the ghee residue and heat it till sugar dissloves. Remove and when warm add milk.

2. Now in another bowl, mix rava, cardamom n salt.

3. Now add the rava mix to ghee mix and mix well and rest it for 10 min. 

4. Preheat your oven to 350f. 

5. Meanwhile grease a loaf pan. I used 8*4 pan.

6. Now add baking powder to the mixture and mix well.

7. Transfer the batter to loaf pan and top it with almonds.

8. Bake for 40-45 min. 

9. Cool in pan for 5 min. Remove from the pan and cool it completely.

10. Slice, serve and enjoy.

Semolina bread/rava bread

Bread using rava/semolina is a bit surprise to me. When I saw few bloggers about this bread, was quite surprised about how the texture and taste of bread will be. Finally decided to bake it one for me on one fine day. To my surprise, it turned out awesome as other bloggers say. Whoever tries to bake bread, try this first to gain a little bit confidence of baking bread at home.

Here is the recipe.

Ingredients:

 Water - 1 1/2 cups

Instant Yeast -2 tsp

Semolina/rava - 3 1/4 cups - fine variety
Sugar - 1 tbsp
 Extra-Virgin Olive oil (or any other oil) - 1/4 cup
Salt - 1/2 tsp

How to bake bread:

1. If not using instant yeast, proof it by warming water and add sugar and yeast for about 10 min or until frothy.

2. Add everything together in a mixing bowl and mix it well.

3. Now comes the kneading part.

(A).  If using stand mixer, turn on the mixer to medium speed and mix for about 4-5 minutes. At first the dough will be little sticky and after kneading for about 5 min you can see a elastic dough.

(B). If you don’t have a stand mixer, knead the dough using hands for about 10 min as like a chapathi dough until it becomes elastic.

4. Now grease a bowl with oil and transfer your dough into it and close it tightly using a cling wrap or towel and keep it in a warm place for about 1hour or until it doubles in volume.

5. Grease a loaf tin with oil. I used 9”*3” pan.

6.  Now dust some semolina on the kitchen counter. Take the dough out and make it into a rectangle. Make triple fold as a loaf so that it fits your loaf pan and press the seam.

7. Keep the seam side in your loaf pan and cover it with a cling wrap or towel and proof it again for for 45 min to 1 hr.

8. Preheat the oven to 190 C/ 375 F.

9. Place the tin in the middle rack of the oven and bake it for about 35-45 min or your loaf turns deep golden brown on the top and leaves the sides on the pan.

10. Remove the pan from the oven and remove the baked bread and place it in a cooling rack for further cooling.

11. In order for the top of the bread remaining soft, place a wet towel on the loaf and cover it. Leave it to cool completely for about 2 hrs. This step is compulsory to get neat slices.

12. Then slice, serve and enjoy.

Coconut semolina cake – A Traditional Goan Cake

This week my blog hop friend is Archana of Mad scientists Kitchen. She has a wonderful collection of recipes. From her recipes I choose Coconut Semolina Cake for blog hop. This recipe was unique and I didn’t came across such a combination of rava and coconut in a cake. This tempted me to try this recipe.

The cake was moist and looks mashy as rava is added. I took two slices of this cake which made my tummy full. Has coconut crunchiness in it.

 

Original recipe is here.

I made few alterations to the recipe.

Ingredients:

Grated coconut – 2 cups

Rava – 1 cup

Sugar – 1 cup

Butter – ¾ cup

Maida – 2 tbsp

Egg – 3

Baking powder – 1 tsp

Vanilla essence – 1 tsp

Cardamom powder – ¼ tsp

Salt – a pinch

Preparation:

1. Grind coconut along with tender coconut water and cardamom powder and keep it aside.

2. Separate egg whites and egg yolks and beat them separately.

3. Add all the dry ingredients and mix well.

4. In a bowl, Cream butter and sugar.

5. Add egg yolks, grounded coconuts and mix well.

6. Add egg yolks followed by egg whites.

7. Add vanilla essence.

8. Add flour, baking powder, salt, maida and Rava.

9. Leave it for 6 – 7 hrs.

10. Grease the pan and pour this in oven.

11. Bake in oven @ 180 deg C for 45 min. My oven took 50 min.

 

12. Cool and then cut into slices.

 

 

 Linking this cake to vardhini's Bake Fest.

Harisseh/ Basbousa - Semolina Cake - New year 2011 special

Basbousa- semolina coconut cake soaked in simple syrup.

It is a middle eastern traditional sweet cake flavored with rose water or cinnamon stick water. 

My kids love this with honey. So I added honey.

Brown sugar I used is turbinado sugar.

Ingredients:

Rava- 2 cup - fine variety

Dessicated coconut powder - 1 cup

Brown sugar - 1cup

Baking soda - 1 tsp

Butter - 3/4 cup - melted

Milk - 250ml

Almonds blanched -20

For syrup:

Brown Sugar - 1 1/2 cup

Water - 1/2 cup

Lemon juice - 2 tbsp

Honey - 2 tbsp

For syrup:

1. Place sugar in a pan and add water so that sugar just immersed in it.

2. Heat in a medium flame till sugar dissolves and the syrup slightly coats the back of the spoon.

3. Switch off and remove from the flame and add lemon juice.

4. When it is lightly warm, add honey and mix well. Then pour it on the baked and slightly cooled cake.

How to make/bake it?

1. Mix all the dry ingredients together.

2. Add melted butter and milk and mix well.

3. Pour this in a greased pan (I used 13*9 Pyrex glass pan) and level it with spatula.

4. Cover it with a plastic wrap and let it sit for 30-40 mins.

5. Then place half almonds leaving space inbetween and press them lightly.

6. Bake it in a preheated oven 345 F for about 30 mins or until the top is lightly golden.

7. Remove from the oven and Cool for 10 min. Cut into squares now itself to get a nice shape.

8. Pour the warm syrup on the cake and let it sit overnight for better taste.