Peach Cake (Peech Cak) Recipe


Ingredients
  • 1/2 Tin Condensed Milk
  • 2 cup Fine Wheat Flour (Maida)
  • 1 cup Butter
  • 1 tsp Baking Powder
  • 1/2 tsp Sodium Bicarbonate (Khaane Wala Soda)
  • 1 tsp Vanilla Essence
  • 1 Tin Peach
  • 200 gms Cream
  • 2 tblsp Jam
  • 4 tblsp Icing Sugar
  • 1 cup Cashewnut (Kaju)
How to make peach cake:

* Open the peach tin and separate the liquid and the peaches.
* Except for 4 - 5 peaches cut the rest into small pieces.
* Cut cashewnut (kaju) in samll pieces.
* Mix fine wheat flour (maida) with baking powder.
* In a bowl mix butter and condensed milk..
* Now little by little add the fine wheat flour (maida) and baking powder mixture.
* After it is properly mixed add vanilla essence.
* Mix 1/2 cup of hot water in the mixture and whisk nicely.
* Now apply a layer of butter to a tin.
* Pour the mixture in the tin.
* Preheat the oven for 10 minutes.
* Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
* Prick the cake to see if the cake is ready.
* If it is done take it out and let it cool.
* Now whisk the fresh cream.
* When the cream thickens add icing sugar.
* When the cake cools doen pour some of the liquid from the peach tin.
* When the cake absorbs all the liquid pour some more to make it a bit soft.
* Now cut the cake from the center into 2 halves.
* On the lower half apply half the beaten cream.
* Sprinkle some cut peach pieces and the cashew nuts.
* Now place the other half on the lower section.
* Apply jam on the outer section of the whole cake.
* Apply rest of the cream on the top of the cake.
* And sprinkle rest of the cashewnut (kaju) and peach pieces.
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Strawberry Cake (Strawbery Cak) Recipe



Ingredients
  • 1 cup white sugar
  • 2 eggs
  • 1 3/4 tsp baking powder
  • 1 cup icing sugar
  • 1/2 cup milk
  • 1/2 cup frozen strawberries
  • 1 vanilla pudding cup
  • 1 1/2 cup all purpose flour
  • 1/2 cup butter
  • 2 tsp vanilla extract
How to make strawberry cake:
  1. Start by thawing the frozen strawberries in one cup of powder sugar.
  2. In a separate bowl beat together sugar and butter until creamy.
  3. Add in the eggs one at a time and then finely pour in the vanilla pudding.
    4. Add the thawed strawberries.
  4. Stir in the flour and baking powder to the mixture and mix well.
  5. If the batter is thick add in the milk so that the batter gets a little smooth.
  6. Preheat the oven to 350 degrees F or 175 degrees C.
  7. Grease and flaw a 9X9 inch pan.
  8. Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
  9. To check if the cake is done or not see that the cake sprints back to the touch.
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Honey Cake (Hony Cak) Recipe


Ingredients
  • 8 oz. flour
  • 4 oz. honey
  • 2 eggs
  • 3 oz. butter
  • 3 oz. sugar
  • 1 tspful baking powder

How to make honey cake:

  1. Cream the butter and sugar, and add the beaten eggs gradually.
  2. Beat in the honey and, lastly add the sieved flour and baking powder.
  3. Put in a prepared shallow cake tin and bake in a moderate oven for about 45 minutes
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Carrot Cake (Carot Kak) Recipe


Ingredients
  • 1/2 cup butter
  • 1 cup desiccated coconut
  • 2/3 cup broken and chopped walnuts
  • 1 cup golden raisins
  • 2 1/2 cup grated carrots
  • 3 tsp mixed spices (cinnamon, nutmeg, ginger)
  • 1 cup brown sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 2 beaten eggs
  • 2 tsp of orange juice

How to make carrot cake:
  1. Preheat the oven to 150 °C.
  2. In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar,desiccated coconut and chopped walnuts.
  3. In a separate pan melt the butter and add the golden raisins, carrots and orange juice.
  4. Stir it nicely and pour it on top of the dry ingredients.
  5. Now add the beaten eggs to the mixture and mix it thoroughly.
  6. Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.
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Karanji (Gujiya) Recipe

Ingredients
  • 1 cup Wheat flour
  • 3 tbsp Ghee
  • 1 pinch Salt
  • 1/2 litre Oil (for frying)
  • 1 cup Grated coconut
  • 3 1/4 cups Sugar
  • 1 1/2 cups Milk
  • Few Almonds
  • Few Raisins
  • 1/2 tsp Cardamom powder
  • 1 tbsp Poppy seeds

How to make gujiya:

  1. In a mixing bowl combine the salt, flour and ghee.
  2. Rub in well. Gradually add water and knead to form a firm dough.
  3. Cover with wet cloth and set aside.
  4. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
  5. Divide the dough into 20-25 sections, roll them out into flat round pancakes.
  6. Place a spoon of stuffing at the centre and fold the pancake in half.
  7. Use a cutter to create the fluted crescent border and cut off excess dough.
  8. You can seal the edges by applying a little milk and pressing down hard.
    After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
  9. The karanji can last for 7-8 days if stored in an air tight container.
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Boondi ke Ladoo (Bundi k Ladu) Recipe

Ingredients
  • 1 cup Besan
  • 1 pinch Kesari
  • 1 pinch Cardamom powder
  • 1 tbsp Rice flour
  • 1 pinch Baking Powder
  • 1 tbsp Melon seeds
  • 1 tbsp Broken Cashew nut
  • 2 cups Oil Sugar
  • 1 cup Water

How to make boondi ladoo:
  1. Mix the flour, rice flour, baking powder and colour.
  2. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
  3. Tap it gently with a spoon so that small balls of dough fall into the oil.
  4. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
  5. Mix in the kesari melon seed and cardamom powder and fried boondies.
  6. When the mixture is still warm make into balls.
  7. Bondi Ladoo are ready to be served
  8. If the mixture cools balls cannot be made as the sugar crystallizes.
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