EGGLESS LEFTOVER KAJU KATLI CAKE

My daughters and I love kajukatli and every time my grandmother sends us a box, we are delighted.
I used Kaju Katri, this time and incorporated it into a cake and created a double sweet treat.
Best use of leftover sweet in a western way: Cake is always liked by all age groups and this is very easy to make too.
recipe idea: https://anybodycanbake.com/

INGREDIENTS:

100 gm Leftover Kaju katli
125 gm All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Green Cardamom Powder
200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk-based sweet. (you can crush in the mixture too) Add hot milk to it and whisk it until dessert dissolves completely.
  2. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help of a whisker or spatula, fold all the dry ingredients into wet ingredients.wp-15924127619814106269122985158476.jpg
  5. Meanwhile, keep your oven for preheating at 180 C.
    Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  6. Make sure, there should be no lumps in the batter.
  7. Take a baking tin and line it with parchment paper.
  8. Pour the prepared batter into the tin and tap it on the counter.
  9. Garnish the batter with almonds sliced pistachios and cashew nut and kajukatli bake it in preheated oven for 30 min.wp-15924127622114288124979772873432.jpg
  10. Once baked, take the tin out from the oven and let the cake rest for 10 min.
    After 10 min demould the cake and slice to serve.
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    NOTES:

  11. All the ingredients should be at room temperature.
  12. I have used Kaju katli for this recipe. Feel free to use burfi and other milk-based mithai too.
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WATERMELON HALWA

WaterMelon Halwa is an amazing recipe that would definitely delight your tastebuds.  Summer is here and watermelons are in the market. This summer tries out a different recipe from watermelon, other than juicing.
The white portion of the melon is nutritious but lacks taste so we often discard it. But this #halva recipe is extremely easy & uses the rind to make a mouth-watering halwa in no time. It’s colour and taste both will blow your mind.
Recipe adapted by CHEF KUNAL KAPOOR https://www.chefkunalkapur.com/

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INGREDIENTS:
Watermelon Rind – 3 large wedges
Ghee – 2-3tbsp
Suji (semolina) – 1tbsp
Besan (gram flour) – 1 tbsp
Sugar – ½ cup
Cardamom powder – ½tsp
Nutmeg Powder – a pinch
Milk – 1cup
Almonds & Pista – Handful

INSTRUCTIONS :

  1. Peel the outer thick green layer of the watermelon using a peeler.
  2. Then again peel another layer just beneath the green layer.
  3. Roughly chop the rind and add it to a grinder and make into a paste without using any water.wp-15893550784574492060036220472912.jpg
  4. Heat a pan and melt ghee.
  5. Add suji, besan and cook on low flame till they brown.wp-15893550782054504088565577949903.jpg
  6. Add the melon rind puree and cook it till it thickens up.wp-15893553677595013595800508451621.jpg
  7. This should take 15-20mins. Add sugar and cook again for 10mins approx.wp-15893550786483820024328429283038.jpg
  8. Add cardamom powder, nutmeg powder and milk.wp-15893550788391558813043988567452.jpg
  9. Cook for another 5 minutes and then remove from heat, garnish with almonds & pista and serve hot.

 

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LEFTOVER PULAV RICE PARATHA

Leftover Pulav Rice Paratha Recipe is an excellent breakfast made using any leftover rice (biryani / pulav or plain rice). Onion and spices are added to the stuffing made from leftover rice and rolled into a paratha using wheat flour dough. It is a very easy recipe and anyone can make it. Do try this recipe!

INGREDIENTS:

1 Cup Leftover Pulav
1 Medium Sized Onion Chopped
1 Green Chilli Chopped
1 Tbsp Coriander Leaves Chopped
1 .5 tsp Red Chilli Powder (or as per taste)
1/2 Tsp Coriander Seeds Powder
2-3 Tsp Oil per Paratha
Wheat Flour Dough as required
Salt to taste

INSTRUCTIONS:

  1. In a mixing bowl, add leftover pulav & mash the rice with your hand or in a blender.
  2. Put in half a tablespoon of oil in a pan and heat it. When the oil is hot, add the cumin seeds until they crackle, Add some onions and green chillies, and saute for 5 minutes. Next, add the spices – salt, red chilli powder, coriander seeds powder & saute again for 4-5 minutes.
  3. Now add this mixture to the leftover pulav and along with coriander leaves; and keep this stuffing aside.picsart_08-14-023275910758519881154.jpg
  4. For rolling paratha, on a flat surface take about tennis ball size of dough & with a rolling pin, roll the dough till halfway. Use dry flour to roll as needed. Place about 2-3 Tbsp stuffing kept aside at the centre of the rolled dough.
  5.  Now start sealing the dough to form a round ball-like shape, pressing the stuffing in. With the help of dry flour & rolling pin start rolling the stuffed dough using very light pressure & keep sealing the ends with fingers as you roll. Quickly run a knife below the paratha in case it might have got stuck at the base.picsart_08-14-037624479542094517651.jpg
  6.  Heat a pan/Tawa, drizzle oil. Place the paratha on the pan carefully.  On medium flame let it cook for 30-40 seconds. Now flip the paratha with a spatula. You will see some light brown spots. Apply oil on one side & after 30-40 seconds flip it again. Press lightly with a spatula & cook for another 20-30 seconds.
  7.  Repeat the process another side – apply oil, flip over, press gently with a spatula for a few seconds. Turn the flame on high & cook for 5-8 seconds. Flip again, cook for 5-8 seconds.
  8.  Paratha is ready to be served.  Serve with curd & top it up butter (optional).

    NOTES: 

    1. Since I used rice which already had some spices in it, I didn’t add a lot of spices. But if you are using plain white rice, then add turmeric powder & increase the number of other spices too.
    2. You can use raw onion also in place of sauteed onions.

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