Photos
Image may contain: food
Image may contain: food
Image may contain: food
See All
Videos
These Saffron Halwa Ghee Cakes are a celebration of flavours that are beyond good. I make these tea cakes often, and get requests for the recipe all the time. That it is eggless, uses simple ingredients and looks so pretty is always a bonus! Thought I'd share a recipe video, and in the process simplified the recipe even more, making it a simple, one bowl whisk. This is where a nostalgic childhood 'suji ka halwa' meets a pretty little tea cake. I'd love to see you make it. Tag me if you do! (Full recipe below) Saffron Halwa Ghee Cakes Makes 6 Cooking Time: 30 minutes Ingredients 150g semolina/suji 100g clarified butter/ghee 200g condensed milk {1/2 tin} 40g almond meal ½ cup water Generous pinch saffron strands 25g pistachios, chopped Lime syrup ¾ cup sugar ½ cup water Juice of 1 lime Method Preheat oven to 180C. Keep 6 silicon molds/baking molds/ramekins ready on a baking tray. Place all ingredients for tea cakes in a large bowl. Whisk well until mixed. Divide between molds/ramekins. Bake for approximately 30 minutes / until firm to touch and springy. Syrup In the meantime, make the lime syrup. Place the sugar and water in a saucepan. Bring to boil. Turn off heat, add the lime juice and allow to cool. Assemble Demold the still warm tea cakes, and poke with a wooden pick. Place the tea cakes in a shallow baking tin and pour the syrup over the tea cakes. They will absorb some syrup while the rest will pool around. Shake to distribute the syrup. Wrap the tea cakes in the tin with clingwrap, and leave in the fridge for about an hour or two. By this time, they will have absorbed all the sugar syrup. Garnish with pistachio slivers, rose petals and saffron strands. Serve cold as is, or with single unsweetened cream if you wish. These are also very good served warm with cream.
8
5
Dark Chocolate Walnut Cranberry Fudge... Come grab a cup of coffee and share the easiest fudge ever! It's a two ingredient recipe, one I've been making for years, so simple that I didn't even think of sharing it. Asked today in stories if you'd like to see more videos, and got a resounding yes. So here you go! Tip: since the recipe uses only a couple of ingredients, make sure you use the best quality coverture chocolate you can find. I use a 72% dark and that works really well, but you can use a 54% dark as well. Anything less might make it a little too sweet! Full recipe in comments! Oh, and do tag me if you make it ❣️ Quick Dark Chocolate Walnut Cranberry Fudge {No bake, Eggless, Glutenfree} Makes 64 pieces Ingredients 1 tin sweetened condensed milk 400g dark couverture chocolate {at least 72%}, pellets or chopped, room temperature 1/2 cup toasted walnuts, chopped 1/4 cup dried cranberries, chopped Method Line a loose bottomed 8" square tin with parchment paper. Place chocolate in a large microwave safe bowl and melt. Stir till smooth. Pour the condensed milk over it. Whisk to mix. Once smooth, pour into the prepared tin. Top with toasted walnuts and cranberries. Chill until set. Cut into squares. Store in a cool place or in fridge if the weather is warm.
9
4
Eggless Wholegrain Quinoa Oat Chocolate Chip Cookies... I got a ton of requests for eggless baking recipes after I shared the Banana Bread video. I'm trying to get there slowly, and was really happy how these turned out! The cookies come together in a matter of minutes, are fuss free and absolutely delicious. Ghee, coconut sugar, honey, walnuts & chocolate chips add great flavour. Use kuttu ka aata/buckwheat flour if you like, else just use wholewheat flour. Every flour might behave a little differently. If the dough is a little wet, add an extra tbsp of flour. A substitute for coconut sugar will be brown sugar. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, dried cranberries if you like. Either way, these will disappear before you know it! This is pure comfort food & great cookies for Santa! Tag me if you make them please! I'm really excited about these.
5
See All
Posts

Eggless Almond Oat Caramel Bars that I made this morning inspired by a favourite cookie, the Anzacs! It was one of those days that I leapt out of bed with a string of thoughts in my head, a recipe to be tried. Somedays are like this, and happily this one turned out deliciously good. They're packed with oats and almonds, butter of course, are eggless and are quite simple too. Will get a recipe video out next week since the trial run was successful!

What did you bake this weekend?

Image may contain: food

#ontheblognow Saffron White Chocolate Cornflakes Tart... My favourite flavours – saffron, rose & pistachio. I find the pairing truly charming, so whimsical and beautiful! Link in profile.

Image may contain: food
Image may contain: food
Image may contain: food
See All