GAJAR KA HALWA CAKE – INDIAN CARROT CAKE -INDIAN FUSION CAKE

Technically, summer is here, and no was ready to eat the leftover gajar ka halwa, and well I brainstormed and layered it with a cake!
This Indian fusion cake is incredibly moist with soft crumbs, layered with an Indian sweet inspired melt in your mouth cream and then topped with a classic Indian dessert – Gajar ka Halwa.

I had already made a fusion cake in the past – MOTICHOOR CAKE (INFUSED WITH ROSE FLAVOUR ), EGGLESS CHOCO RASMALAI CAKE,

If you are a fan of Indian sweets or desserts then this Gajar Halwa Cake is a must try. Here is how to make Indian carrot cake from scratch:

INSTRUCTIONS:

INGREDIENTS:
For the Cake Base

  • 1.5 cups All purpose Flour/Maida
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Sugar
  • 3/4 cup Milk
  • 1/2 cup Yogurt
  • 1/2 cup Oil
  • 1/2 tsp Rabdi Essence 

Sugar Syrup

  • 3 tbsp Sugar
  • 3 tbsp Hot Water

Gajar Ka Halwa

  • 200 gms Gajar halwa
  • 2 tbsp chopped salted pistachios
  • 2 cup Whipped Cream Filling and Frosting
  • 1/4 tsp Rabdi Essence

For Cake Decoration

  • Chocolate Ganache, Fresh Flowers,  Chocolate Spheres, Rose Petals and Crushed Pistachios

INSTRUCTIONS:

Step 1 – For the Cake Base

  1. Sift together the dry ingredients – Flour, Baking powder, Baking Soda, Salt and keep aside
  2. Mix sugar and milk in a bowl until homogenous. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.wp-16138980004938558957085137890335.jpg
  3. Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
  4. Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.wp-1613898001193608997646282241255.jpg
  5. Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.
  6. After 5 mins, invert the cake pans to release the cake. Remove the parchment paper and allow it to cool completely.

Step 2 – Sugar Syrup

  1. Mix the sugar in the hot water until completely dissolved.
  2. Set aside to cool completely.

Step 3: Whipped Cream for filling and frosting

  1. Add the whipping cream, and rabdi essence in a mixing bowl And set aside.

Step 4: Gajar Ka Halwa

  1. I have a detailed post on how to make gajar ka halwa .Gajar (Carrot) Ka Halwa You can refer that or simply use your mom’s recipe or you can also choose to buy from the market.
  2. You would need 200 gms of halwa for filling and 25 gms for filling the chocolate spheres if you are following my way of decorating the cake.

Step 5 : To Assemble

  1. Start by trimming the top caramelised portion of the cake even if you get flat tops.
  2. Soak the cake with prepared sugar syrup
  3. Add 1/3 of the whipped cream filling and spread to an even layer
  4. 100 gms of gajar halwa goes next. Spread it out too.
  5. A layer of chopped salted pistachios
  6. Then comes the middle cake layer.
  7. Repeat the steps till you reach the very top – sugar syrup, whipped cream, 100 gms halwa, chopped pistachio and the final (third) cake layer.
  8. Crumb coat the cake with the remaining whipped cream to get the rustic look.
  9. Finally pour ganache over it and decorate with white chocolate flakes and bowl and gajar ka halwa .

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NOTES:

  • Allow the cake, sugar syrup, gajar halwa to cool completely before assembling the cake.
  • Soaking the cake with sugar syrup keeps it moist for 3 days. At the same time, do not soak too much or else the cake would become wet rather than moist.
  • Salted pistachio cuts down the sweetness of the cake.
     

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MORDE DARK COMPOUND https://amzn.to/3uDQFlc

CAKE TIN https://amzn.to/3kqlVz6

EGGLESS RABRI FLAVOUR FLOWER COOKIES

Simple and easy to make, eggless  cookies shine with the flavor of Rabri.
These cookies are light and airy, with a slight crispiness in the texture. They go so well as an afternoon snack or a with a cup of coffee. An effortless recipe which can be ready in just 30 min 
For these cookies here, I used rabri essence and well the result was amazing, so yes I do believe fusion is fantastic.

I used https://www.uniwraps.com/ Ecobake parchment paper is ideal for multiple uses in cooking and baking making the process simpler,convenient& hassel free.It is better than other parchment papers as they are reusable multiple times & are biodegradable.

you can also try my RED VELVET COOKIES, COCONUT AND CARDAMOM WHOLEWHEAT COOKIES, EGGLESS DRYFRUIT RASMALAI COOKIES,

CHOCOLATE COOKIES (eggless slice and bake cookies), ,WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies),EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES )

 

INGREDIENTS:

  • 1 and 1/4 cup of all purpose flour
  • 1/4 cup mix dry fruit powder
  • 1/2 cup room temperature butter
  • 3/4 cup powdered sugar
  • 1/2 tsp baking powder
  • 1-2 tbsp of room temperature milk ( if required )
  • 2 tsp Rabri essence

INSTRUCTIONS:

  1. Whisk room temperature butter and powedered sugar together until smooth and creamy ( about 2 minutes )
  2. Add Rabri  essence and give it a mix.wp-16143588961421494519301861221410.jpg
  3. Sift dry ingredients into the mixture.
  4. Make a soft dough. If required, add a tbsp of milk ( I did not have to ).
  5. Wrap the dough in a cling foil and refrigerate for about an hour. You can avoid this refrigeration time and directly make the cookies too. I
  6. used a cookie stamp, so I refrigerated for a more stiffer dough for easy impression.wp-16143588959782584693579130104565.jpg
  7. Divide the dough into equal parts.
  8. roll the dough and and cut them using a cookie cutter.(I used my fondant cutter here for making flower shape )
  9. bake at 350F / 160C for 15-18 minutes.
  10. Or, you can also roll the dough and cut them using a cookie cutter.I used my fondant cutter for flower shape.wp-16143588963533873128044596039155.jpg   
  11. Let the cookies cool for about 10 minutes on a cooling rack before enjoying. They will crisp up as they cool down.
  12. I dipped them in some melted chocolate and garnished with chopped almonds.

    NOTES:
  • If you want make chocolate cookies, add 2 tsp of cocoa powder and a tbsp of milk and make the dough.
  •  You can add flavorings of your choice, like orange zest, chai masala or cardamom
  • Chilling the dough is optional unless the weather is hot
  • These cookies wont spread much so make them into the desired shapes you want.
     

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MAC N CHEESE IN WHOLE WHEAT FLOUR WHITE SAUCE

Sometimes, plain is beautiful especially when it comes to cooking for kids! Here is a simple combination of macaroni and cheese, both of which are kiddie favourites, flavoured mildly with freshly ground pepper. A baked finish and a garnish of bread crumbs give Mac ‘n’ Cheese an au gratin feel.

INGREDIENTS :
1 1/4 cups cooked macaroni
1 cup grated processed cheese
2 tbsp butter
1 tbsp plain  whole wheat flour
1 cup milk
salt and freshly ground black pepper (kalimirch) to taste
1/4 cup bread crumbs
1/4 cup boiled peas and carrots (optional)

INGREDIENTS:

  1. Heat 1 tbsp of butter in a broad non-stick pan, add the whole wheat flour and cook on a medium flame for 1 minute while stirring continuously.
  2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.wp-1597670110345476453725742370739.jpg
  3. Add the salt, pepper and cheese, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  4. Add the macaroni, boiled and chopped Peas and carrots mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.wp-15976701104952476245585239042821.jpg
  5. Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the bread crumbs, mix well and cook on a medium flame for 1 to 2 minutes or till brown in colour. Keep aside.
  6. Spread the macaroni in a baking dish and sprinkle the bread crumbs evenly over it.
  7. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or microwave on high for 1 to 2 minutes.
  8. Serve immediately.

 

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HOMEMADE WHOLE WHEAT BREAD LOAF

Whole Wheat Bread Loaf Using Instant Dry Yeast

I always wanted to try bread at home with whole wheat flour. I searched many recipes on the internet and finally, I tried Tarla Dalal ji recipe and successfully nailed it.
I was on Cloud nine because, after so many tries, I finally got the bread right. My family loved it, they literally had it in every meal.

Whole wheat bread made from whole wheat flour is healthier than its refined flour counterpart, also has a rustic aroma and flavour, which are thoroughly enjoyable
Hence it’s always better to make your whole wheat bread at home. Nothing beats the joy of baking your own 100% whole wheat bread.
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INGREDIENTS:

For Whole Wheat Bread
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp olive oil or
whole wheat flour (gehun ka atta) for sprinkling
butter for brushing

INSTRUCTIONS:

  1. For whole wheat bread To make whole wheat bread, combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
  2. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
  3. Add the olive oil and knead very well till the dough is smooth.
  4. Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
  5. Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.wp-1586763248040167186517924970422.jpg
  6. Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
  7. Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape.
  8. Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin.wp-15867524290285128790064735771442.jpg
  9. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.
  10. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
  11. Lower the temperature to 180°c (360°f) and bake it for 30 minutes.
  12. Brush the whole wheat bread loaf with butter and keep aside to cool slightly.
  13. Once the whole wheat bread loaf is slightly cooled, de-mould it and keep aside to cool completely.
  14. Once the whole wheat bread loaf has cooled completely, cut it into 13 mm. ( ½“) bread slices.
  15. Serve or use the whole wheat bread as required.

NOTES:

  • You can use olive oil instead of butter to get a more authentic aroma , but if that is not available you can always bake atta bread with regular soft butter.
  • Ensure that the water to which you add the yeast is luke warm. If it is too hot or cold, the yeast will not get activated, and your whole wheat bread will not have the proper texture.
  • Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. It also enhances the flavour of the bread, retains the moisture content and give a crumbly texture and golden crust to the whole wheat bread.
  • Pre heat your oven 10 minutes before you bake.

 

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