Speaking of warm puddings, I have a list of them I want to make this winter and hope the next few weeks will give me an opportunity to share them with you here. I have always wanted to try making some rice pudding (known as kheer in India) at home. Each time I walk by the frozen dessert section at Coles, I’m tempted to pick up a pot of rice pudding. But I don’t, because surely it couldn’t be too hard to make some at home. The problem is, I just never got around to doing it. Until now.
Usually rice pudding is made using uncooked rice. I recently found myself with some leftover plain Basmati rice from lunch and I didn’t want it to go to waste. Waste not, want not, right? So I decided that I was going to try and use it to make some rice pudding instead. After a little searching, I found just the recipe I was looking for. A no-nonsense approach to a rice pudding that used leftover rice. You’ve probably ended up with some extra rice from an Indian takeout lunch / dinner on occasion. Don’t throw that stuff out. Transform it into this glorious, rich and creamy rice pudding in no time with a few pantry staples.
BTW has anyone seen the latest mini series on ABC called War on Waste. Such an eye opener. It is shocking how much food is wasted regularly in households, among other wastage. This is a great way of reducing household food wastage. I love finding ways to reduce wastage. Do you have any recipes that use leftovers and cut down on food wastage? Tag them on Instagram using #MyWarOnWaste and lets help inspire people to reduce waste.
So go ahead and try it out. You can serve it as a beautiful tea time treat or as dessert. Any leftovers can be refrigerated. You can enjoy your rice pudding both warm or cold. Personally, I prefer mine warm, which works really well on colder days. I’m really glad I tried making this pudding at home. Who knew that something this tasty and satisfying could be this simple to make.
My rice pudding has a yellowish tint because I added a few strands of saffron to the pot while cooking it. You can leave it out and it will look like regular rice pudding.
Adapted from: Fatima Cooks
1 cup cooked rice (I used leftover Basmati rice)
2 cups milk
1/4 cup sugar, or to taste
1/4 tsp cardamom powder
A few strands (4-6) saffron (optional)
A few raisins
A few almonds, roughly sliced / chopped
Place the rice, milk, sugar, cardamom powder and saffron strands in a pot.
Cook on medium heat, stirring continuously but gently. Scrape down the sides and the bottom of the pan regularly. Cook till the milk has reduced and has become a thick, cream like consistency. It is okay if some of the rice grains break down. It helps thickening the pudding. But don’t mash the rice completely. You want a little texture in there.
How thick you want the pudding to be, is upto you. Just before it is done, add the raisins. Turn it off the heat when it has thickened to your liking. I find that heating the raisins through the pudding plumps them up a bit and makes them extra yummy, rather than just placing the raisins on top.
Serve in bowls and top with some sliced / chopped almonds.
If you want more ideas like this to help reduce food wastage and save money, follow me on Pinterest here.
So last week I shared with you a lesser known, but extremely yummy recipe for a biscuit found in the Pune-Mumbai region – Shrewsbury Biscuits. If you haven’t seen that yet, go check it out, I’ll still be here when you get back.
Okay, so you’re back. Today, is the turn for another lesser known recipe, this time for a cake called Mawa Cake. Again, as far as I know this cake is found in the Pune-Mumbai region. Kayani Bakery in Pune and Merwan’s Cake shop in Mumbai are popular for their Mawa cake, though you will find quite a few other shops selling this cake. They are usually sold in packs of 6 – 6 muffin sized pieces. This simple cake is so very special. It is not much to look at, but what it lacks in looks, it makes up for in taste. If you’ve never heard about this cake before, you should put it on your list of recipes to try out. Mawa is nothing but milk solids and this is widely used in a lot of Indian sweets.
A lot of people cringe at the thought of making their own mawa and just buy it from the local Dairy shop in India. This is because, while it is a simple process of reducing milk, working with about a litre of milk could take you about an hour to process. In the past, I have made Mawa the traditional way a couple of times. But for this cake, I decided to try out a cheat’s version of Mawa. This method takes literally 2 minutes at the most, and you would never be able to tell that it is an instant version. I’m so happy that I found this method. I have a whole bunch of recipes for Indian sweets that I’ve been ignoring, simply because it calls for Mawa. But that has changed, so you can expect to see some more Indian sweets / Mithai recipes, just before the Indian festival season starts.
Back to the cake. If you have your Mawa sorted out, the rest of the recipe is like a simple pound cake one but with a serious flavor profile. The Mawa adds a richness to the cake and it is mildly flavored with cardamom powder, resulting in a very exotic tasting cake. This time around my husband made the cake, which I guess made it even tastier (lol). He chose to bake this in an 8″ round cake tin, but you could bake it in a cupcake tray too. I do hope you try it out.
Yields: an 8 inch cake or 15-16 cupcakes
1 portion of homemade mawa (recipe below) or 200g unsweetened mawa
200g all purpose flour
1 tsp baking powder
1/2 tsp cardamom powder (Seeds of about 10-12 green cardamom pods, powdered)
Preheat the oven to 160ºC.
Separate the egg yolks from the whites. Beat the whites to a stiff froth and keep aside.
In another bowl, cream the butter, sugar and egg yolks till light and creamy.
Add the mawa, cardamom powder, baking powder and flour and mix till well incorporated. (If the mawa in store bought or is a firm block, grate it before adding into the batter)
Fold in the beaten egg whites gently till just evenly incorporated in the batter.
Pour the batter in the prepared cake pan and bake for about 40-50 minutes (if using a cupcake tray, bake for 15-20 minutes) or till a bamboo skewer inserted near the middle of the cake come out clean.
Cool completely, cut and serve. Don’t get fooled by the look of the cake. It tastes a whole lot better than it looks. And don’t forget, if my husband (who has probably not baked more than a handful of times so far), can whip this up, so can you.
How to make Instant Mawa?
1 tbsp ghee / clarified butter
1/4 cup milk
1 cup full fat milk powder
Warm the ghee and the milk together. You just want this mixture warm, not hot.
Add the milk powder and stir and cook till it comes apart from the pan and starts forming a ball.
Use to make mawa cake.
Notes: If you are baking the cake in a regular cake tin and not a cupcake tray, in some cases, the milk solids may cause the cake to brown quickly. This is normal, but if you think it is browning too fast and may burn, cover the tin loosely with aluminium foil and continue baking till the cake is done.
It has been ages since I enjoyed one of these biscuits. If you haven’t heard of these, I don’t really blame you. I haven’t seen these at all in Australia. In India, if you are from Pune or the surrounding areas, Kayani’s Bakery was where you’d get your fix of these. And if you were really lucky, a random store in Mumbai would stock them.
This recipe has been shared with –
Full Plate Thursday @ Miz Helen’s Country Cottage
Have you tried a date and walnut cake before? A lot of people haven’t. If you’ve spent some time in Bombay and been a part of celebrations there, every now and then you will find a Date & Walnut Cake pop up. This cake is a beautiful tea cake. It has a lovely flavor from the dates, a crunch from the walnuts and a rich, dark color that the dates lend to it. It has the most beautiful, luscious crumb. I can’t praise this cake enough. You have to try it to believe it. Its a shame I don’t make this cake more often.
As for keeping it real, I know a lot of food blogs are perfect. Not just picture perfect, but flawless in so many ways. My little blog is far from that. I like that it is human in that way. Even in my kitchen, there are times where I make some boo boos, I have brain farts and sometimes, I just could’ve planned better. This is one of those times where my brain was on a trip of its own. Maybe I was just over excited about this cake. While this cake batter is really easy to put together, I forgot to put the walnuts in it. I only realized this after pouring the batter into my parchment lined loaf pan. So what did I do? I just poured the walnuts on top and tried to stir it through the batter. That is why, you’ll notice the walnuts are mostly near the top of the cake. If you add them to the batter when you are supposed to, it will be better distributed. Now I could’ve waited till I baked this cake again to post this recipe. But in the true spirit of keeping it real and not wanting to keep this recipe from you any longer, I decided to post it with its tiny imperfection. I cannot tell you how amazing this cake is and I do hope you try it out.
Here’s the video recipe, to help you through the process –
Date & Walnut Cake
I’m always on the look out for new ways to use up these over ripe bananas. You may have noticed I have more than a few recipes on the blog that you can try out, if you need to use up some bananas. But this time, I wanted something a little more indulgent. On my recent trip to Costco, I bought a bag (a fairly large one) of bittersweet chocolate chips, so I thought why not use some chocolate chips in a good banana bread recipe. After a little looking around, I found one I knew was going to be great.
A little mashing, a few whisks and a very short while later, I was ready to pop this Chocolate Chip Banana Bread in the oven. Just one large mixing bowl needed. You don’t even need to break out the heavy duty equipment to whip up this batter. After baking and probably doing the hardest part of this recipe – waiting for it to cool down, I ended up with a pillowy soft loaf of Banana bread studded with chocolate chips, some still a little melted from the baking, lending a beautiful, but not too sweet, chocolatey (Wait! is that even a word?) element to this bread. I know this recipe is a keeper. Try it out for yourself and see,
Chocolate Chip Banana Bread
Yields: 1 Loaf
Recipe from: Something Swanky
4 medium over ripe bananas
3/4 cup sugar
1 tsp vanilla
1/4 cup vegetable oil
1 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/8 tsp salt
1/2 cup bittersweet chocolate chips (plus extra to sprinkle on top)
Preheat your oven to 180ºC.
Line a loaf tray with greaseproof paper and spray with cooking spray. I used my olive oil spray.
In a large mixing bowl, mash the bananas till they are mostly smooth.
Add the egg, sugar, vanilla and oil and whisk to mix well.
Next, add the flour, baking powder, baking soda, cinnamon powder and salt and mix till a batter forms. Do not over mix.
Fold in the chocolate chips using a rubber / silicone spatula.
Pour the batter into the prepared loaf tin.
Sprinkle a few more chocolate chips on top if you like. At this stage, I would recommend slightly pressing these chocolate chips into the batter. It will look better this way. I didn’t do that but will definitely do it the next time.
Bake for about 40-45 minutes or till a skewer pierced though the centre comes out clean. Try and avoid piercing any of the chocolate chips. If you hit a chocolate chip, wipe the skewer down and check again.
When it is done, take it out of the oven and leave to cool for about 10-15 minutes.
Slice and enjoy with a hot cuppa tea of coffee or even some milk.
Here’s what the inside looks like. Yummmm!
Need more ideas to use up some over ripe bananas? Try these —
1) Banana Bread
2) Mini Eggless Banana Walnut Muffins
3) Chocolate Chip Banana Bread Scones
4) Banana Oat Blueberry Pancakes
5) Mango Smoothie Bowl (Peel the over ripe bananas, put in freezer friendly zip lock bags and use anytime to make this smoothie bowl)
6) Blueberry Smoothie Bowl (Again, peel the over ripe bananas, put in freezer friendly zip lock bags and use anytime to make this smoothie bowl)
I haven’t baked in ages. Furthermore, its been about three months since I last shared a baked recipe here. I was tossing between cookies, brownies and tea cakes. And while I was looking, I realized that I had this exotic little gem saved in my massive ‘must-try’ list. And with a name as exotic sounding as Basbousa, I had to. So as soon as the temperature dipped a tiny bit, I decided to turn the oven on. Basbousa is an Egyptian semolina cake drenched in sugar syrup.
This batter comes together really quick and easily. There’s no need to break out the heavy equipment, I just used a whisk. So basically you bake the cake, make a sugar syrup and drizzle it over the cake and top with some sliced / slivered (flaked) almonds and coconut chips and that’s it. This is a dense tea cake, so don’t expect a light sponge. It has a very different flavor profile compared to a basic sponge too. It has a subtle tang from the yogurt and the lemon in the syrup. Dare I say, it is very deliciously different. My husband really liked this cake. And he is someone who loves a good chocolate cake and the occasional sponge cake. This one though, he has asked me to keep track of, so that we can make it again. Imagine my surprise. But then again, it wasn’t overly surprising considering how good this cake is. Try it out for yourself.
Recipe from: The Mediterranean Dish
For the cake –
1/2 cup butter
1 cup sugar
1 cup natural, unflavored yogurt
2 cups coarse semolina
1/2 cup milk
1 tsp baking powder
1/4 cup sliced / flaked almonds
1/4 cup sweetened coconut chips or sweetened shredded coconut
For the syrup –
1 1/2 cup sugar
1 3/4 cup water
1/4 tsp lemon juice
Preheat the oven to 170ºC and grease a 9 inch cake tin and keep aside.
Melt the butter and set aside. You can do this in a little saucepan on the stovetop on in a little microwave safe bowl in the microwave. Set this aside.
In a large mixing bowl, whisk together the yogurt and sugar.
Now add the semolina, milk and baking powder and mix thoroughly.
Next, stir in the melted butter and whisk well. Let the batter rest for a while (about 5-10 minutes or so) for the semolina to absorb some of the moisture.
Pour the batter into the greased cake tin and bake for about 40-45 minutes.
While the cake is baking, make the sugar syrup. Place the sugar water and cinnamon in a saucepan. Bring to a boil on high heat stirring occasionally, but only till the sugar dissolves. Turn the heat down to low and continue to cook for a few minutes till the syrup thickens. Then take off the heat and stir in the lemon juice.
Set aside to cool and then remove the cinnamon.
When the cake is ready, take it out of the oven and immediately pour the cool syrup on the hot cake.
Leave the cake to cool off completely and let the cake absorb the syrup, at least for an hour.
Just before serving, top the cake with the almond and coconut chips.
As Christmas comes closer, I see so very many posts of Christmas cookies and treats pop up all over the place. A lot of the treats that you now see have evolved over the years. In the last couple of years, I have seen and tried out a few that are brand new to me and I wouldn’t have known of if it wasn’t for the internet. These were so much easier and quicker to make than the kind of Christmas sweets I am used to making, not to mention absolutely delicious. Today, however, I’m going to share with you a Christmas treat that I’ve grown up with, these gorgeous Kulkuls. This is a traditional Goan sweet and if you haven’t had them before these are little deep-fried, sweet, pastry bites.
This sweet called Kulkuls (cuhl-cuhls), is something I’ve grown up with. Every year, at around this time the family would gather to make these little treats. And yes, it is a family affair. This little bites of fried, sweetened pastry take a while to make. Since, many hands make for light work, my Grandma, my Mum, my Father (whenever he was on leave from work), my brother and I would sit down to make these sweets. We’d make a massive batch of this every year and it would take a whole evening from start to finish. That being as it is, we’d make Kulkuls every single year. These little fried dumplings can be sweetened to your liking and they have a long shelf life. The batch that we used to make around this time, would last till the end of Jan. In all honesty, they’d probably keep much longer, but they are so tasty and addictive, they’ll be finished long before that.
Most of my family recipes, the old Goan ones have been handed down from one generation to another. The weird part is almost all of these recipes, never had fixed quantities of ingredients mentioned. The recipe is very forgiving and I’ve managed to chart down some quantities for reference. This quantity is a much more manageable batch size than what I’m used to, but you could cut it down further, if you need to. The process should take a couple of hours but I think its all worth it. While I did manage to get step by step pictures of the process, I didn’t manage to take a picture of the batch after it was done frying. So for the time being, I am putting up a picture of our platter of traditional Goan Christmas sweets from last year which has some kulkuls on it. I”ll try and get a better one this year.
|L-R: Date Rolls, Nankatais, Kulkuls, Chonya Doce, Perad, Milk Cream|
1/4 kg Semolina (rava)
1/4 kg All purpose flour (maida)
A splash of milk
3 tbsp clarified butter (ghee)
1/3 can coconut cream (400ml can) (You could also use about 150 ml freshly extracted coconut juice)
2 fat pinches of salt, or to taste
Superfine (or powdered) sugar, to taste (Start with a couple of heaped tablespoons and add more as needed)
Oil, for deep frying
Knead all the ingredients to a dough using milk as needed.
Kneading the dough once its done, should leave a slight trace of ghee on your hand, but only just. If your dough is on the dry side, add a little more ghee and knead again. This ensures that the dough doesn’t stick to the forms we’re using to shape the kulkuls.
Taste a little pinch of the dough for sweetness. I tend to not make these too sweet so that it cuts through all the other sweetness on the plate. If you think you want the kulkuls sweeter, add some more sugar and knead into the dough.
Cover the dough with a damp cloth and let it rest for about half and hour.
To shape the kulkuls, you can use a variety of things. We now use these paddles that are specifically used for kulkuls. If you don’t have these paddles, you can use the back of a fork or a new, clean haircomb.
Work with a small portion of the dough at a time. Keep the unused dough covered with a damp cloth while you work with the rest. Roll into a long sausage shape and cut into pieces.
Working with one piece at a time, place the piece of dough on the paddle.
Using your thumb, flatten the dough into a rectangular piece as shown in the pictures below.
Starting with the end closest to you, gently life the dough and roll away from you, keeping the roll fairly tight.
Lightly press the edge of the roll to seal it up so that it doesn’t open up while frying.
Adjust the size of the pieces of dough to suit the size of the kulkuls you need.
Repeat with the rest of the dough. As you shape the kulkuls, keep them on a flat tray. I turn a cookie sheet upside down and use the back of the tray.
When they are all done, heat some oil for deep frying.
Test that the oil is hot enough by gently dropping a small bead of dough into the oil. If it bubbles in the oil, instantly and comes to the top, the oil is hot enough.
Keep the oil on medium heat.
Gently tip the kulkuls into the oil. Don’t overcrowd the pan. Fry them in small batches as the oil may froth a little and bubble up and spill over. Start with the ones that were shaped first.
When the kulkuls are golden brown, drain using a slotted spoon and place on some kitchen paper to drain off any excess oil.
Repeat with the rest of the kulkuls until they are all fried up.
When the kulkuls have completely cooled down, store in an airtight container.
Enjoy this lovely addition to your Kuswar platter.
** I’m hoping to get more pictures this year and will add them to this post.
If you’re looking for other Kuswar recipes, you can find them here –
Leave to set in the refrigerator till firm. I left mine about 8 hours. You may be able to cut into this sooner, but make sure that the Jelly has set firm before you cut it up. This dish can be made ahead of time. So plan for about 8 hours to set at this stage.