…inter night after mass. We would enjoy hot Irani Chai & Samosas or hot milk & the rich, milky Mawa Cake. I must say, it was pure bliss!!!Sadly,Coronation Restaurant no longer exists. I feel Mawa Cake is manna from heaven. Whenever I held a mawa cupcake or a slice in my little hands, it was so precious to me… just like I am holding a piece of treasure! Mawa or Khoya/Khoa is just solidified milk, which has very little moisture. The aut…
…Ingredients : 1 litre full fat Milk (I used Chitale’s) 400 gms. Condensed Milk (I used Nestle Milkmaid) 125 gms. Sugar (or to taste) 1 ½ tbsp. Milk pwd. 3 tbsps. Lime Juice ½ tsp. fresh Green Cardamom pwd. A few drops of Kewra Essence For Garnishing: 3 tbsps. Mix of Almonds & Pistachios (slivered or roughly chopped) Few strands – Saffron (optional) 1 leaf Silver Foil (Vark) Procedure: Bring milk to a boil in a heavy bottomed pan; preferably n…
…30 small doughnuts Ingredients : ¼ cup unsalted butter 1/3 cup warm Whole Milk ½ tbsp. Light Corn Syrup 1 tsp. Vanilla Essence ¼ cup Dark/White/Milk Chocolate(grated) 1 cup sifted Confectioner’s Sugar (Icing Sugar) or to taste Procedure : Combine butter, milk, corn syrup and vanilla essence in a saucepan and heat over medium heat until the butter is melted. Decrease the heat to low, add the chocolate and whisk until melted. Turn off the heat, add…
…ese cloth/muslin cloth & squeeze using your fingers to extract coconut milk. This should give you about ¾ cup of coconut milk. Discard the squeezed coconut solids or use as desired. For the Dough : In a sufficiently large bowl, combine flour, sugar, salt & oil. Then add the egg & mix to resemble bread crumbs. Use a little coconut milk at a time & knead to a smooth, elastic & pliable dough. The dough should not be sticky. Turn o…
…licate crumb! Awesome with a cup of hot tea / coffee or cold coffee, milk, milk shake or simply enjoy plain! Ingredients: 250 gm Cake Flour 200 gm Caster Sugar 120 gm unsalted Butter @ room temperature 150 gm Mawa / Khoya / Khoa @ room temperature 1 tsp Baking Powder 2 Eggs ¼ tsp Salt ¼ cup Milk @ room temperature 1 ½ tsp freshly powdered Green Cardamom ½ tsp Vanilla Essence or Extract (optional) 1 tbsp Rose Water (optional) Slivered Nuts –…
…nd cornflour (cornstarch) with a few drops of vanilla essence and a little milk taken from (150 ml) milk. Heat the remaining milk until almost boiling and pour on to the egg mixture, stirring. Return to the pan and stir over a low heat until the mixture boils. Stiffly whisk 1 egg white and fold into the custard. Cook for a further 2-3 minutes and cool before using. Glace Icing Place 1¼ cups icing (confectioners’) sugar in a pan with 1 tables…
…ediately take it off the heat & allow to stand for 1 ½ hrs. Strain the milk. Add 1 tsp. sugar & fresh yeast in lukewarm milk. Stir to dissolve yeast completely. Set aside for about 10 mins or until the mixture turns foamy. Meanwhile, combine flour, sugar, ginger paste, salt & rub in the butter. Make a well in the centre of the flour & add the beaten eggs & the yeast mixture. Mix to make a soft dough. Knead for 15 mins. & pl…
…rve chilled falooda with kulfi. Ingredients for Kulfi: 1 litre Pure Creamy Milk (I used Chitale’s) 1 tin Condensed Milk (I used Nestle’s) 100 gms Sugar (optional) 50 gms. fresh Cream (optional) 2 slices Bread without edges 3 tbsps. Corn flour + 4 tbsps. Milk 100 gms Pistachios 3 pods Green Cardamom (powdered) Few tbsps. Rose Water A pinch of Salt (optional) For the Topping : Rabdi/Basundi Rose Syrup/Rooh Afza Kewra Syrup/Essence Slivered Almonds/P…
…his light sponge with cream. We buy Chitale Milk which is very good creamy milk from Pune. I skim out the cream after boiling & cooling the milk in the fridge. I store the cream everyday in the freezer & then use it to bake this wonderful vanilla sponge cake. This cake is perfect for me! I sandwich the cakes with jam, butter cream icing etc. This cake is ideal for trifles & tastes lovely with ice cream too! This cake is especially for…
…ffalo Milk’. If you prefer the lighter version then you need to use ‘Cow’s Milk’. Buttermilk is known as ‘Taak’ in Marathi. Taak is the whey (buttermilk) that remains after hand churning out fresh butter ( ‘loni’). The spicy version of buttermilk is called ‘Mattha’ which is typically Maharashtrian. Mattha is served in Maharashtrian homes as part of everyday traditional meals. It is enjoyed throughout the year but especially during summer. It is al…