Category: Shorts

Eggless Fluffy Chocolate Pancake

Chocolate pancake:

In a bowl add

MILK 1 CUP (WARM)
VINEGAR 2 TSP

And set it aside for 5-10 minutes

In a bowl sieve all the dry ingredients

REFINED FLOUR 1 CUP
POWDERED SUGAR 1/4 CUP
COCOA POWDER 3 TBSP
BAKING POWDER 1 TSP
BAKING SODA 1/4 TSP
SALT 1/4 TSP

Then add in

BUTTER 2 TBSP (MELTED)
VANILLA ESSENCE 1 TSP

Along with the buttermilk & mix until you get a batter.

Set a non-stick pan over high heat, lower the flame once it gets hot & pour the batter.

Cook the pancakes for 3-4 minutes then flip & cook for over high flame for 2 more minutes.

Your fluffy eggless chocolate pancakes are ready.

Strawberry topping:

In a pan add all the ingredients

STRAWBERRY 250 GRAMS
SUGAR 3 TBSP
WATER 3 TBSP
LEMON ZEST OF 1 LEMON
LEMON JUICE OF 1/2 A LEMON

Cook over high flame for 4-5 minutes then cool it down completely, your strawberry compote is ready.

It was a super fun collab with Chef Romy Gill from the UK ❤️
How delicious it turned out 😋
Thanksss for stopping by, next we cook again together in the UK ✨

Rasmalai Tres leches

Sponge:

Ingredients:

-Butter 100gm
-Castor sugar 15gm
-Vanilla essence 5ml
-Condensed milk 200gm
-Milk 75ml
-Flour 130gm
-Yogurt 55gm
-Baking soda 1 tsp
-Vinegar 1/2 tsp

Method:
• Preheat the oven to 165 C & line your baking tray.

• Take a large bowl & with the help of a whisk cream the butter, castor sugar & vanilla essence until light & fluffy.

• Further add the condensed milk & whisk until everything gets incorporated.

• Now add the milk & mix until everything is combined.

• Once everything is well combined, add the flour & fold it into the mixture using a spatula, make sure to only mix it until the flour gets incorporated.

• Now add yogurt & the remaining ingredients, mix everything well using a whisk until everything combines.

• Transfer the batter into a butterpaper lined baking tray & bake at 165 C for 15 minutes or until a toothpick/skewer comes out clean.

• The sponge is ready.

Rasmalai milk

Ingredients:

– Milk 2 cups
– Almonds 2 tbsp (chopped)
– Pistachio 2 tbsp (chopped)
– Green cardamom powder 1 tsp
– Condensed milk 1 cup
– Heavy cream 1/2 cup

Method:

• Add the milk & the condensed milk into a deep pan along with the nuts, cardamom powder & bring it to a boil.

• Once it comes to a boil let it simmer for 10 minutes.

• Further switch off the flame & once the milk cools down slightly add the heavy cream & mix well.

• Your rasmalai milk is ready.

Assembly:
• Once the sponge is baked & it cools down slightly, poke it with the help of a fork.

• Pour half of the milk mixture over the sponge & chill it for at least an hour.

• Cut & serve, top it up with some whipping cream & a couple of tablespoons of the rasmalai milk.

As the festivities unfold, brighten up your celebrations by preparing this quick & delicious Kaju Katli! ❤️🤩✨

To get the perfect taste while cooking healthy, go for Milton ProCook and Cook like a Pro!

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Written Kaju Katli recipe:

Prep time: 2 hours (soaking time)
Cooking time: 35-40 minutes
Serves: 400 grams

Ingredients:

CASHEWS 250 GRAMS (TUKDA)
POWDERED SUGAR 150 GRAMS

Method:
1. Add the cashews into a bowl & wash them well with water until the added water turns clear, let the cashews soak in the water for 2 hours.
2. Discard the water once the cashews are soaked & add them into a mixer grinder jar, grind the cashews into a fine paste using very minimal water.
3. Transfer the cashew paste into the Milton ProCook Granito nonstick pan/kadhai & add the powdered sugar.
4. Stir well to incorporate the sugar without switching on the flame.
5. Further switch on the flame for medium low & cook while stirring continuously until all the moisture evaporates & the mixture turns into a dough.
6. Transfer the dough onto a greased butter paper, fold & knead the dough using the butter paper until it cools down.
7. Then roll the dough into a semi thick long rectangle & apply silver vark.
8. Let it rest for 30-45 minutes or until it sets completely.
9. Once set cut the kaju katlis & serve.