Halwas
shakes

Almond Pista CakeAlmond-Pista-Cake

Ingredients

  • 1/3 cup chopped almonds & pistachios
  • 2 tbsp. melon seeds (charmagaz)
  • 2 tbsp. poppy seeds (khus khus)
  • 1/4 tsp. cardamom (elaichi) powder
  • 1/2 cup sugar Oil to grease

Method

  1. In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring continuously till the sugar is light brown in color (caramelized).
  2. Remove from the fire, add the rest of the ingredients and mix well.
  3. Pour this mixture onto a greased marble or stone surface.
  4. Using a large greased rolling pin, roll out the praline as thinly as you can.
  5. While it is still warm, cut into triangles. Allow it to cool completely.
  6. Store in an air-tight container.

Serves: 4

Preparation time: 20-25 minutes

 

Butter Pecan Cake

IngredientsButter Pecan Cake

  • 3 tablespoons butter
  • 1 1/3 cups pecans
  • 2/3 cup butter
  • 1 1/3 cups sugar
  • 2 eggs
  • 2 cups flour, all-purpose
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract

For Butter Pecan Frosting

  • 3 tablespoons butter
  • 3 cups powdered sugar
  • 3 tablespoons milk
  • 3/4 teaspoon vanilla extract
  • 1 x pecans

Method

  1. Melt 3 tablespoons butter in a 13x9x2 inch baking pan.
  2. Stir in pecans, and bake at 350 degrees F for 10 minutes then cool.
  3. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  6. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
  7. Pour batter into 2 greased and floured 9 inch cakepans.
  8. Bake at 350 degrees for 30 minutes or until cake tests done.
  9. Cool layers in pans 10 minutes; remove from pans, and cool completely.
  10. Spread top and sides of cooled cake with Butter Pecan Frosting.
  11. Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating until light and fluffy.
  12. Stir in reserved toasted pecans.

Preparation time: 20-25 minutes

 

Milk CakeMilk Cake

Ingredients

  • 2 litres full fat milk
  • 1/4 tsp. alum (phitkari)
  • 1/2 cup (100 grams) sugar
  • 40 grams ghee or butter
  • 5 almonds
  • slivered & whipped cream for garnishing

 

Method

  1. Pour the milk in a heavy bottomed non-stick pan and bring to a boil. Add the alum and mix well. Simmer till the milk reduces to half, stirring continuously.
  2. Add the sugar and increase the flame stirring continuously, till the sugar has dissolved. The mixture may appear curdled, but continue to simmer and stir till it thickens and resembles khoya.
  3. Keep stirring on a high flame till all the liquid evaporates. Add the ghee and mix well.
  4. Meanwhile, grease a 200 mm. (8") diameter cake tin and decorate the base with the slivered almonds. Pour the hot milk cake mixture on it and cover with aluminimum foil.
  5. Cool to room temperature and then chill. Upturn the cake onto a serving plate. Garnish with whipped cream and almonds as shown in the above picture.

Serves: 1 Cake

Preparation time: 1 Hour