Tag Archives: Sweet Tooth

Let’s Do Rasmalai in a cake, shall We?

Not too long ago, I tried to make a decadent Rasmalai cake that was created by the very talented Melissa Clark. It was a work of labor and love. More recently, looking at the aisles of Rosogolla in the Indian store sparked an interesting thought. What would happen if I somehow weaved store brought Rosogollas into a tres leches style cake batter with some rasmalai flavors infused in?

That is the experiment that went down in my kitchen tonight. I started with making a tres leches cake base, swapping in cardamom for the vanilla. When the cake batter was ready, I folded in sliced Rosogollas (I squeezed out their sugar syrup first), baked the cake and gave the final touch – a soak in a tres leches (three milks) concoction flavored with saffron, cardamom and crushed pistachios.

My parents were over the moon happy, their neighbors delighted with this unexpected gift and me? I was just beaming because yet another idea came to life beautifully! Here’s how this cake came together.

Ingredients:

  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 tsps cardamom
  • 12 small store bought Rosogollas (I bought a can of Bikaner mini Rosogollas)
  • 1 stick (1/2 cup) butter, softened
  • 1 cup sugar
  • 5 eggs
  • 1/2 cup half and half
  • 1/2 cup 2% milk
  • 1 can condensed milk
  • 4 strands of saffron, crushed
  • 1/8 cup shelled pistachios, toasted and crushed
  • 1/2 tsp cardamom
  • 1 tbsp ghee or butter for prepping pan
  • 1 tbsp flour for prepping pan

How to:

1.Preheat oven to 350 degrees Fahrenheit. Brush a 9×13 inch pan with one tbsp of ghee or butter and dust it with the tbsp of flour.

2. Whisk the flour, baking powder and cardamom (two tsps) in a bowl.

3. Slice the Rosogollas in half, gently squeeze out the sugar syrup and set it aside.

3. Cream the butter and sugar together until nice and fluffy. Add the eggs one at a time and beat till blended.

4. Slowly add the flour mixture to the egg mixture, and mix till the ingredients are blended.

5. Fold in the Rosogolla slices into the cake batter.

6. Transfer the batter to the prepared pan and bake for 30 minutes, or till the top of the cake is light brown and a cake tester comes out clean.

7. Remove the cake from the oven, poke holes all over the cake with a wooden skewer or toothpick and set aside to cool.

8. Prepare the tres leches mixture by mixing the half and half, 2% milk, condensed milk, saffron, pistachios, and 1/2 tsp cardamom in a bowl.

9. Pour the tres leches mixture over the cake.

Enjoy every milk infused crumb and be transported to flavor nirvana!

Cheers to a sweet indulgence that breaks no “keto” rules

Yesterday afternoon, my husband and I were at Saravana Bhavan for lunch.  Me hankering for my favorite combination platter, him scanning for his keto friendly options.  And when my plate came with sheera (a cream of wheat dessert), he was not a happy camper.  It was like a three-year-old who wanted to have the same dessert, but his disciplined nature would not allow him to!

Back home, I kept hearing the little groans of wanting a similar dessert.  So, with the ingredients in our pantry and fridge, I whipped up these almond dessert cups.  He loved them and of course, I was happy that they were ready in about 20 minutes (minus the refrigeration time, if you prefer it cold).

Ingredients:

  • 1.5 cups milk (I used 2% since that’s what I had at home)
  • .5 cup heavy cream
  • 1.5 cups almond flour
  • 1 cup allulose (you could use erythritol)
  • 1 tsp cardamom powder
  • 2 tsp sliced almonds (plus a few more for decorating)
  • 4 tsp ghee

How To:

1. Pour the milk and heavy cream into a heavy bottom pan and warm the mixture ever so slightly over a low flame.

2. Turn off the stove, sprinkle the almond flour, allulose, and cardamom powder into the milk/cream mixture and mix thoroughly with a wooden spoon or spatula.

3. Turn the stove back on, add the ghee and keep stirring the mixture at medium heat till it thickens and is the consistency of thick glue (about 15 minutes).

4. Turn off the stove and portion the dessert into six little cups and top with the remaining almonds.

Enjoy!

PS.  You can have it warm or serve it cold after sticking it in the fridge for an hour.

An abundance of figs = figutopia!

The season between summer and fall appears to be the time when fresh figs make their appearance in abundance in markets and stores.  Growing up in India, the only figs we had ever tasted were the dried kind and since these were much too expensive for our humble, middle class budget, we eagerly looked forward to receiving them in gift boxes around the Diwali holiday season.

To be completely honest, I only discovered fresh figs a few years ago and my adventures in the kitchen with these delectable powerhouses of fiber, vitamins and minerals is even more recent.

Since imitation is the best form of flattery, I am not ashamed to admit that I recently followed a few published recipes to attain a state that I am going to call as “figutopia” also known as “fignirvana”.

The first dish was an incredibly easy but amazing to look at fig galette that I have served and eaten plain or with ice cream and/or whipped cream.  Even in its simplest state, the crumbly, shortbread crust barely hugging an abundance of glorious fresh figs is a match made in heaven between nature and manmade.  As we bit into morsels of the crust which melted in our mouths, we would be surprised with the figs that had turned slightly jammy under the heat and warmed their way through our taste buds.

This is what the galette looked like pre and post baking.  You can find the recipe from the team @cookinglight here.

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The second baking expedition involved a fig and almond cake from the super inspiring team @nytfood.  This one intrigued me because of the low levels of flour in the recipe and the addition of freshly ground almonds to make the batter.  Again, while this was easy to make, it looked stunning, giving the illusion of tons of hard work in the kitchen!

Take a look at the cake below pre and post baking.  Do you agree that it looks absolutely beautiful?  You can find the recipe here! Our thumbs up came from the man of the house who finished every last morsel on his plate 🙂

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I plan to try a few more dishes before these fresh figs disappear for the season.  This thought makes me sad and long for living in a place like California where these fruits are abundant.  I’d love to hear more about your favorite ways to eat and prepare figs.  Please share.