Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. 

For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml
Ingredients
1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
Method

In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well. 

It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy. 

Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes. 

After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.

Add the essence and chopped tutti frutiy and mix well.

Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios. 

Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean. 

Keep it to cool on a wire rack for 15 minutes. Then un mold it 

let it cool completely. 

When it's completely cooled 

then only slice it or else it will crumble since this is a soft and moist cake.

This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.

Enjoy!!

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

• All Too Sweet Mini Bundts by Culinary Adventures with Camilla
• Apple Bundt Cake by A Day in the Life on the Farm
• Cookies and Cream Mini Bundts by Food Lust People Love
• Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
• Honey Cake Inspired Bundt Cake by Magical Ingredients
• Monster B'zert Bundt Cake by Making Miracles
• Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
• Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations

Doodh Poha/Rice Flakes In Milk#SundayFunday

I love to have a warm, balanced and healthy breakfast. Doodh Poha is one of those easy, quick healthy breakfast to make. Doodh is milk,  Poha is rice flakes. This is a delicacy from the Guajarati and Maharastrian  cuisine, which is a satisfying warm breakfast. 

Serves 2 - 3
Cup 250Ml
Ingredients
500Ml Milk
¼ Cup Sugar
½ Cup Poha/ Rice Flakes
A Pinch Cardamom Powder
A Pinch Saffron Strands
Dry Fruits as per your choice
I used Almond, Pistachios, Figs, Raisins, Apricots

Method 

Wash the poha and drain it in a strainer and keep aside.

In a large sauce pan, boil the milk , when it boils let it simmer for 5 minutes. Then add the sugar and saffron strands, stir till sugar melts. Switch off the flame, add the washed and drained poha. Stir it add rest of the ingredients and let it sit till warm. 

Serve into individual bowls and add the chopped dry fruits. Enjoy this warm, a healthy and delicious breakfast which is also light on the tummy.

Labels: Milk , Poha, Almond, Pistachios, Dried Figs, Golden Raisins, Apricots, Breakfast, Sunday Funday, Sweets & Desserts

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host Rebekah of Making Miracles for this week's event and the theme is "Celebrate Dairy".

• Blackberry Peach Overnight Oats by Palatable Pastime
• Cheesy Eggplant Pork Roast Rolls by Food Lust People Love
• Chocolate Pots de Creme by Karen's Kitchen Stories
• Creamy Asparagus Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Creamy Steak Fettuccine by Making Miracles
• Doodh Poha/Rice Flakes In Milk by Sneha's Recipe
• Fresh Turmeric Chaas by Mayuri's Jikoni
• Homemade Chocolate Pudding by A Day in the Life on the Farm
• Peanut Butter & Banana Ice Cream by Cooking With Carlee

Mango Mastani - A Mango Ice Cream Sundae

Mango Mastani is a very popular kind of milkshake, I would say a sundae which originated in Pune and many different flavors of this are also available. It's a rich sundae. 

So delicious and filling, would suggest that have it before lunch, so that you can really enjoy this and skip lunch altogether. That's what me and my hubby did. For two tall glasses I finished a 750 Ml pack of ice cream, so you can see how rich in calories this is.  

Makes 2 Tall Glasses
Ingredients  

3 Medium Alphonso Mangoes
750 ML Vanilla Ice cream or Butterscotch
250 Ml Full Cream Milk - chilled
For Garnishing1 Medium Alphonso Mango
Chopped Almond, Pistachios
Glazed Cherries
Finely Chopped Tutti Frutti

Method 

Peel them mangoes , remove seed and cut it into pieces ( or can use ready to use puree packs or canned mangoes) but this taste more delicious with fresh mangoes.
For garnishing scoop out balls with a small melon scoop.  Use the remaining pulp for the blending.

In a blender jar, add the chopped mangoes, milk and 3 scoops of ice cream ( used butterscotch ice cream). Blend this till smooth.

Mango smoothie is ready, it should be thick yet pourable. 

In a serving glass, add few chopped nuts, a glazed cherry. 

Top it with a scoop of ice cream.  

Now pour a little of the blended mango smoothie.  

Again top it with a small scoop of ice cream and chopped  nuts, tutti frutti, cherries.

 hmm..mm looking so yum..

Again pour the smoothie(leaving space for the ice cream and garnish say ¾ th of the glass).  

Top it with a big scoop of ice cream , a sprinkle of chopped nuts, tutti frutti, glazed cherry and melon balls.  

Serve this immediately with a spoon  or straw.

Enjoy... eat, sip, slurp.... glass of deliciousness.

Labels : Mango, Juices, Ice Cream, Almond, Pistachios, Tutti Fruity, Cherries, Maharashtra

Firni / Phirni

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, so its without the individual grains of rice and with extra goodies of dry fruits and creamy. I am, sure you will loved it.

Ingredients  

500 ML Milk
2 Tablespoons Heaped Basmati Rice 

½ Cup Fresh Cream  

¼ Cup Sugar  

2 Tablespoons Each Almonds & Pistachio - silvered 

½  Teaspoon Cardamom powder
Method 

Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for  an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 

Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 

Now add the sugar and again stir till the sugar melts.   Now add the fresh cream stir it and take it off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.   Chill it for few hours.  

Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.

Enjoy!!!

Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad

Nutty Upside Down Cake#BundtBakers

Bundt Bakers is celebrating its 5th year anniversary, our Host and founder of this group Stacy Livingston Rushton asked us to make "Nutty Bundts".  Thank you Stacy for making this group, I am happy to be a part of  Bundt Bakers. 

Here is my Nutty Upside Down Cake, which is full of nuts on the inside and with nutty crunch from outside.

I reduced the sugar for the cake by ¼ cup, since I do not like very sweet cakes and there was sugar in the base too. My friends loved this cake, but, my hubby who is a sweet lover, promptly commented that this cake requires a little more sweetness. 

So increase the sugar by ¼ cup if you want it sweeter, like my hubby.

A  10 inch ring pan is perfect for this batter, since I used an 8 inch bundt pan , had batter remaining made 6 cupcakes, without the crunch.

Ingredients
For Base 

75 Grams Butter
½ Cup Brown Sugar
½ Cup Silvered Almonds
½ Cup Chopped Walnuts
¼ Cup Chopped Pistachios
¼ Cup Silvered Cashewnuts
For Cake200 Grams Butter - I used salted
1 Cup Sugar
4 Large Eggs
1/3 Cup Unsweetened Cocoa powder
1½ Cup All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¾ Cup Buttermilk

Method
For Base

Mix the nuts in a bowl, reserve 1/4 of it for the cake batter. 

In a bundt pan place the butter and heat till it melts then add the   sugar  spread it well.

Sprinkle nuts evenly at the base and sides. Keep aside.

For Cake Batter

Sieve together flour, baking powder, soda and cocoa powder, keep aside. In half of the flour mix add the reserved nuts. 

Beat Butter and sugar till fluffy add essence and eggs, one  at a time till all the eggs are incorporated.  Now fold in flour alternating with butter milk, add the nuts flour and mix it lightly.  

Pour this batter  in the prepared tin and evenly spread it.

 Bake in a preheated for 45 minutes . After you take it from the oven let it cool for 5 for 7 minutes, then immediately turn it upside down. 

I Overturned this cake after an hour since, had to attend mass and the result was that all the base / crunch did not come out, the bottom which had cooled got stuck. 

This I, scraped with spoon and topped it for the cupcakes.

This cake was so soft and nutty, you will love it.

Labels : Bundts, Bundt Bakers, Walnuts, Pistachios, Cashewnuts, Almond

Have a look at the other Nutty Bundts prepared by our bakers:

Almond Amaretto Bundt Cake from Patty's Cake
Baklava Bundt Cake from All That's Left Are The Crumbs
Bundt Cake Nueces Pacanas from Merce`s Cake
Bundt Pan Banana Nut Bread from Palatable Pastime
Date & Walnut Bundt Cake from Living the Gourmet
Gateau de Noix–French Nut Cake from Food Lust People Love
Peanut Butter Cake from A Day in the Life on the Farm
Nutty Upside Down Cake from Sneha's Recipe 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.