Eggless Gulab Jamun Cupcake

I was actually looking for eggless Gila jamun cake for a friend of mine. Did some enquiries with few bakers friends and none are baking eggless gulab jamun cake. That the time I thought why not I try baking one and the outcome is this gorgeous cuppies. Since I'm the one who in-charge of the turn out in my kitchen instead ordinary of gulab jamun cake baked eggless mini gulab jamun cheesecake.

This is baked cheesecake,yet to try the no-bake version but I'm sure both are equally good. I have some leftover Oreo cookies crumb which I used as base this delicious cake which enhance the richness in flavor. Digestive biscuit or oats cookies crumbs works well too. In my case,  the Oreo crumbs add flavours and the colour contrast of beautiful black and yellow. Admire the royal yellow in my cupcake? Credit goes to the saffron soaked milk..a little goes a long way in this recipe.

You may use store bought or homemade gulab jamun just make sure to get the best jamun in the market for the ultimate taste. The cake has almost all the elements of gulab jamun which made it into fusion dessert. Perfect to serve for festivies seasons for family and friends and definitely an eye catcher on any desserts table. 

Ingredients 

For The Crust 

1/2 cup Oreo cookies crumb

1/4 cup melted butter

For The Cheesecake Filling

1/2 cup cream cheese,room temperature 

3/4 cup condensed milk

1/2 cup heavy cream

12 gulab jamun 

1 tsp rose water

1 tbsp lemon juice

1 tbsp warm milk

Pinch of saffron strands 

2 tbsp chopped pistachio 

Rose petals for garnishing 

Silver foils

Methods 

For The Crust

Preheat oven at 170'c and line a 12 hole cupcake tray with cupcake liners.  

Combine Oreo cookies crumb and butter. Mix well and spoon out 2 tablespoon and press firmly into the prepared cupcake liners. Bake for 10-12 minutes. Remove from oven and let it to cool.

For The Filling

In a small bowl add warm milk and saffron, stir and keep it aside. 

Using a hand or stand mixer beat the cream cheese for 30 seconds. Add the condensed milk and heavy. Beat till fluffy.

Beat in lemon juice,saffron milk and rose water. Beat till combined and do not overmix.

Pour the batter equally into the pre-baked biscuits layer of the  cupcake liners. Place the gulab jamun in the center of the cupcake.

Bake at 20-22 minutes in 165'C oven. Switch off the oven and let cake sit inside of the oven for 30-35 minutes.

Cool them completely before refrigerate for 3 hours. 

Garnish with chopped pistachio,silver foils and rose petals before serving. 

Crinkle Cake

 

I don't have a Tik Tok account somehow a friend of mine shared this particular cake in my what's app to give it a try. I was amazed at how easy they process and baked my own.  Other than phyllo pastry all the other ingredients are something you can find in your everyday pantry. As for me,  I had a ready stock of phyllo pastry and I quickly get into work. 

As posh as the cake might look or at least at first glance I thought it might be extremely difficult to bake but,  trust me it was an easy peas even for a beginner. Just scrunch the dough to form the crinkles and walla you're are done with the "art" 😁. Not sure why it was called as crinkle cake I would rather call it crinkle pastry. 

It was more to Mediterranean ellements in the cake with the usage of phyllo pastry and drizzling of sugar sugar. The original sugar syrup calls for simple syrup but I made a twist to it by adding cinnamon stick and cardamom pods which enhance the flavou.

I shared the cake with my Dandelion's classmates and all I received is praises alone. Indeed it was a delicious and flavourful cake to cherish among family and friends.

Ingredients 

1 package of phyllo pastry,  defrost

1/2 cup water 

1 cup milk 

2 large eggs 

1 tsp vanilla extract 

1 cup melted butter

2 cups sugar, divided 

1 cinnamon stick

2 pods cardamom 

2 tbsp chopped pistachio 

Methods

Preheat oven at 350'F or 175'C and line a 13x9 inch baking tray with parchment paper.

Take 2 sheets of phyllo dough, hold both ends fold them into crinkle by scrunching about an inch thick.

 Place in the prepared baking pan with the folds facing up. Repeat with the remaining phyllo dough and stack till the tray are full. Bake for 10 minutes. 

Remove from oven and drizzle evenly with melted butter. Bake for another 10 minutes.

In a large bowl, whisk in sugar, milk, eggs, vanilla extract.

Remove the crinkle from the oven and pour over the egg milk mixture. Bake for 35-40 minutes. 

In a pan boil the remaining 1 cup sugar, water,cinnamon stick and cardamom pods over medium heat for 10 minutes or till the mixture thickened. Turn off the heat.

Remove the crinkle cake from oven and drizzle with the sugar sugar. Let it rest for 1 hour for the syrup to absorb.

Sprickle with chopped pistachio, slice and serve.

Bengali Fish Curry

Bengalis love their fish. Be it on curry, fried fish or grilled fish they just devour their fish dishes.  As much as them,  I love fish as well and anything with fish I'm in it. During one of the weekend when I did my marketing I was participating looking for pomfret having in mind to dish out this Bengali fish curry. 

Found this beautiful white pomfret and came back to cook this delicious curry. Unlike the regular fish curry,  this gorgeous looking curry required very little spices and easy steps to prepare. Do not skip mustard oil in the process as it's lend the much needed nutty flavour and enhance the base of the curry. Serve with hot white rice for a maximum taste. 

Ingredients 

5 pieces pomfret, wash & cleaned 

4 green chillies 

1 large onion, chopped 

1 large tomato,chopped

3 cloves garlic

1 tsp turmeric powder 

1/2 tsp Nigella seeds 

1 tsp cumin powder

1 1/2 tsp Kashmiri chilly powder 

1/2 tsp sugar 

1 1/3 cups water 

Handful chopped coriander leaves 

4 tbsp mustard oil

Salt to season 

Methods

Marinate the fish with 1/2 tsp turmeric powder and salt for an hour. 

Grind the tomato, onion & garlic into coarse paste. 

Heat oil in a pan and fry the fish till golden brown. Transfer to a plate line with kitchen towel. 

In the same pan add the mustard seeds. Once the mustard seeds splutter add green chillies ,ground onion tomato paste. Cook for 3-4 minutes till oil started to separate.

Add chilly powder, cumin powder,sugar and remaining 1/2 tsp turmeric powder. Add 2-3 tbsp water and cook for another 3-4 minutes.

Add 1 1/4 cups of water and cook for 2-3 minutes.  Add the fried fish and keep cooking for 4-5 minutes. 

Add the chopped coriander leaves and switch off the heat.

Serve with hot white rice.