Monday, September 10, 2018

No Yeast Quick Pizza - In 15 Minutes!

A quick and easy pizza without yeast, ready in just 15 minutes!  If you have tried home made pizza using yeast you will surely agree that it is something truly amazing. If you  have not tried making it yet, you absolutely must!  Here is the easiest no-knead pizza No Knead Pizza , (video at the bottom of the post) and my favorite Peter Reinhart's Pizza.The latter is  so flavorful that the crust takes the center stage and the toppings just add charm.                                                                                                                               
But then there are times when you don't have the time or energy to make a yeast pizza from scratch. It sure is handy to have a recipe you can whip up even before the kids fight and decide what to order. This no-yeast recipe comes together in a jiffy,  gives you a simple crust which is fairly crisp.

You can watch me making the pizza here. Please do subscribe to my channel for more easy baking videos.  

Details make the difference,so read carefully. You can use your favorite pizza sauce recipe or try this one here. Please avoid sauce from a bottle as I think it just ruins the whole thing. 

Please weigh ingredients for best results.

Ingredients (to make 2  8'' inch crusts)

For the crust

All purpose flour / maida 130 grams / 1 cup
Baking powder 1.5 teaspoons (preferably aluminum free baking powder )
Salt  - 1/2 teaspoon
Powdered sugar - 1 teaspoon
Oil - 2 tablespoons / 30 ml 
Thin buttermilk (Use slightly sour buttermilk if you like the flavor) - 6 tablespoons(1/4 cup plus 2 tablespoons)

Thick Homemade Pizza Sauce - 1/3 cup (make sure it is not hot or the crust will turn soggy. If the sauce is watery also it will turn soggy)
Grated mozzarella cheese - 200 grams or as needed
( I have used Milky Mist )
Fresh basil leaves

  • Grease two aluminum pizza pans or normal aluminum plates like the ones  I have used in the video. It is important to use enough oil so that the  crust comes out crisp and doesn't stick to the pan.
  • Preheat oven to 250C or the maximum temperature in your oven.
  • Whisk together the flour, the salt, sugar and baking powder. Ensure they are well combined.
  • In another medium sized bowl, whisk together the oil and buttermilk
  • Add the flour mixture. Using a spatula or with your hands, mix gently to make a soft dough. Knead very gently once or twice if needed.The dough should not be sticky. This is important. If the dough is sticky, your crust will not be as crisp.
  • Divide the dough into two equal portions. 
  • Using as little flour as possible, roll each portion to a circle 8'' in diameter. If you roll it too thin, it will be more of a cracker than a pizza. 
  • Bake for 8-10 minutes or until golden and crisp. Be careful as we are baking at a very high temperature and the crust may burn if you bake too long.
  • Spread some pizza sauce on the crust. Too much will make it soggy.  Sprinkle the mozzarella cheese evenly. Top with basil
  • Bake at 250C for 2 minutes or until the cheese melts. Do not bake too long or the cheese will turn tough. 
  • Cut into slices using a pair of scissors or a pizza cutter. Serve immediately.
  • Repeat with the other portion of the dough.

Please do try this and let me know how you liked it. And do not forget to try yeast pizza at leisure! 

Monday, September 3, 2018

Emergency Chocolate Sauce Recipe

A quick and easy emergency chocolate sauce for those times when you need a really a good sauce in a flash! No long list of ingredients, you can make it the way you want with what you have at home, make it light or rich. Sounds good? Do read on!

My emergencies are usually when I have a bad dessert craving but don't really want much work. Happens usually post dinner(bad, I know!). Of course those times when kids unexpectedly  land up with friends and they want you to make dessert at moment's notice. And yes when I need a chocolate sauce for a picture for the blog or channel.  I don't know about you, but having an emergency sauce is very important for  me.

Usually chocolate sauce recipes call for a whole  list of ingredients. Alice Medrich, the queen of all things chocolate steps in as the savior. Her super simple sauce is almost a general guide, gives you all the liberty to play around and still end up with a good sauce! One more reason to love the lady! You can use milk or milk plus butter or cream or half milk and half cream. Alice Medrich sauce she uses only milk and no butter for the most intense taste.

You can use the sauce to drizzle over ice cream or desserts or pancakes, waffles or you know just eat it by the spoonful when no one is looking. I also love pouring some of this sauce over ice cream, top with toasted crushed peanuts. Something similar goes by the name Hot Fudge in Corner House outlets here in Bangalore. You could also add crumbled brownies if you have some lying in the freezer.

I would suggest you stick to the proportions below for the best results.  Start with 1/2 cup liquid and use more if needed. You may need more liquid especially if using chocolate with a higher percentage.  Try a small quantity first and see what works best for you.

Ingredients. Chocolate (Bittersweet, Semisweet or Dark) - 280 grams / 28 oz Use one of the below with the chocolate Full fat Milk - 1/2 to 3/4 cup as needed (120ml to 180 ml) Full fat Milk - 1/2 to 3/4 cup (120ml to 180 ml) + 30 grams soft unsalted butter Cream ( I use Amul 25% fat) - 1/2 to 3/4 cup (120ml to 180 ml) Half cream and half milk - Whisk together 1/4 cup (60 ml) milk and 1/4 cup cream to begin with. Add 2 tbsp (30 ml) milk and 2 tbsp (30 ml) cream combined as needed.
Vanilla 1 teaspoon


Take 1/2 cup  milk or cream or half and half in a heavy saucepan. Add the chocolate (and butter if using). Place it directly in a saucepan of barely simmering water. Stir until the chocolate melts and the sauce is smooth.  If the sauce looks too thick or curdled, add more liquid. Take it off the heat, stir in the vanilla if using. 

You can also 'test' the sauce by pouring it over ice cream. If it hardens too much, add some more liquid.

You can also make this in the microwave at 50% power. You will need to microwave for 2-3 minutes. The time will vary depending on the wattage of the microwave and the quantity of ingredients you would be using.

You can refrigerate the sauce for a few days or even freeze it. Rewarm it briefly before using.

Monday, August 6, 2018

How To Make Fresh Pumpkin Puree At Home. Oven, Microwave and Pressure Cooker Methods

                                                                                                                                                            Come fall season and it will literally start  raining pumpkin recipes  - pumpkin cakes, pumpkin bread, pumpkin pies, puddings - you name it ! Who can resist warm spiced desserts on a cool evening? You can actually smell the aromas of cinnamon and cloves wafting through those inviting pictures,. Its hard trying to resist the urge to get into the kitchen and fire your own oven and start baking one of those. But again,why resist at all?   

                                                                                                                                                   Pumpkin puree is often used in baking and desserts. Don't worry about getting canned pumpkin, I tried using it once, can't say I loved it. Thankfully, it is so easy to make your own puree at home. The humble vegetable adds  moisture, nutrition and texture to dishes,baked or otherwise.Since it doesn't have an assertive taste or smell, it can be so easily disguised in both sweet and savory food, parathas,kheer, soup and more . A mother's dream come true if you ask me!                        

You can bake pumpkin in the oven, cook it in the microwave or even steam it in the pressure cooker. I personally prefer baking it as I  find that it cooks most evenly. Please do try all three methods and stick to whatever works best for u.   I use this variety pumpkin though sugar pumpkins are most commonly used.                                           

                                                                                                                                                                    For all three methods, we need to remove the stem. Apparently the stem gives off a terrible odor and then we can't risk the stem burning in the oven or the microwave.  Wash ,dry and slice the pumpkin into wedges, scoop out the seeds and the fibrous parts. One wedge this size gives me about 1/2 cup pumpkin puree.                                                                                                                                                                                                                            To bake it in the oven (OTG or convection mode in microwave) Preheat the oven to 190 C. Wrap the wedge(s) in aluminum foil. Place on a baking sheet and bake for 40-45 minutes or until fork tender. Cool completely,scoop out the flesh using a spoon. Process until very smooth. Do not add water while processing unless absolutely necessary. Add only a teaspoon if  needed. Press the puree  through a strainer to get rid of any fibres .                                                                                                                                                                                                                                                                                                        Microwave method: Place the wedge in a glass bowl and cover with a microwave safe plate. Microwave on HIGH for 4-5 minutes or until fork tender. The cooking time depends on the wattage of your microwave Be very careful as even one extra minute can make the pumpkin dry and rubbery, unusable. Sometimes I find that parts of the pumpkin are not cooked well enough, so need to be discarded.  In this case, better to microwave more pumpkin than you think is needed. So  I prefer not to cook in the microwave unless I am in a real hurry.   

                                                                                                                                                         Pressure cooker method Place the pumpkin wedge in a vessel. Do not add any water in the vessel. Cook for about 2 whistles or until the pumpkin is soft. Cool, scoop out the flesh and process. if the pumpkin has left any juices, do not add it to the puree. It will make the consistency thinner. I find that pressure cooked pumpkin is a bit more watery than the oven baked thing. Should work fine for kheer, stove-top puddings, parathas etc. But for baking I would prefer the thick oven baked puree.                                     

You can refrigerate the puree for a couple of days or freeze it small portions. So make your own pumpkin puree, get ready for fall baking!

Monday, July 30, 2018

Eggless Dates And Oats Bars Recipe (With Video)

We may disagree on what these should be called, but am sure we all nod in agreement when I say - nothing really beats homemade stuff, especially when it comes to granola, granola bars etc. They put the store bought stuff to shame , are super easy to make and  you can customize them to your taste.Try these today if you haven't baked your own yet. I am sure you will wonder why you did not make these earlier,I promise you will never buy these again! 

 We love Granola Bars, Double Chocolate Granola, these 3 Ingredient Orange Flapjacks and this Peanut Butter Granola. But who can resist trying out new recipes? I recently tried these Date Bars from Yotam Ottolenghi, choc-a-bloc with seeds and nuts with that Mediterranean touch you find in his recipes. I know you don't mess around with recipes like these, but I reduced the sugar and butter to suit our preference. They are still quite indulgent and gift-worthy, so keep these in mind during Christmas and Diwali.  You can change it to your taste, have fun with it!     

 Here is what I did.  Watch me make these simple bars.Please do not forget to subscribe to my channel for new videos - baking basics, tips and simple recipes for beginners.

Please subscribe to my channel to watch a new video every Monday! Click here to subscribe! 

Instant oats (you can use rolled oats if you prefer) 120 grams
Oats, processed coarsely - 80 grams
Pinch of salt
Ground cinnamon 1/2 tsp
Almonds,toasted and roughly chopped - 50 grams
Sunflower seeds,toasted - 35 grams
Pumpkin Seeds , toasted 35 grams 
Raw cashews, roughly copped 50 grams
Raw sesame seeds  10 grams 
Soft pitted dates , chopped 80 grams ( recipe uses 120g)
Date syrup - 1/4 cup / 60 ml ( recipe uses 75 grams golden syrup)
Caster Sugar  -100 grams / 1/2 cup ( recipe uses 180 grams brown sugar)
Soft unsalted butter  100 grams ( the recipes uses 200 grams)
Zest of one fresh orange
Freshly squeezed orange juice - 2 teaspoons.     

  • Pre heat oven to 170C. Line an 8'' square tin with baking parchment,leaving an overhang. 
  • In a large bowl, whisk together the oats, the processed oats, salt cinnamon. Add in the nuts and seeds, mix well to combine. 
  • Toss in the dates, separate them if they clump up.
  •  In a large saucepan, heat together the butter,date syrup and sugar. We just need t to melt and combine well, no need to boil or heat too much. Grate the zest of the orange and stir in the orange juice,mix well. 
  • Dump in the oats and nuts mixture. Mix with a spatula,making sure all the ingredients are well moistened. The mixture will be crumbly. 
  • Press it firmly into the tin. If you do not press firmly the bars will be crumbly. 
  • Bake for 15-20 minutes or until the top turns a light golden brown. Check at 15 minutes, be very careful to not over-bake or the bars will burn. 
  • They will be soft when you remove them from the oven, will firm up as they cool. Let the bars cool in the tin over a cooling rack. 
  • Cut them into squares when they are still soft. Once the bars cool completely, separate the bars and store airtight.  

Looking for something even simpler? Try these 3 ingredient  Orange & Chocolate Flapjacks!

Monday, July 2, 2018

Easy Anzac Biscuits. Eggless Oats & Coconut Cookies(With video)

Cookies with coconut make me nostalgic. No no, my mother or grandmother never baked in their lives! I loved those cookies we would buy at a nearby store. Thick, sweet and satisfying. And then later Anzac cookies made an appearance. Those rugged looking oats and coconut cookies popular in New Zealand and Australia. 

These apparently were sent to soldiers by their families during World War One as they were quite sturdy and kept well for days. Thankfully we don't have to suffer ' super sturdy' Anzacs anymore. We can have some really good crunchy and light ones which happen to keep well and travel well too, thanks to Alice Medrich, one of my top favorite authors!

The ingredients are not hard to source, the dough comes together in no time. She gives the option of using either golden syrup or honey making it sound absolutely fine to use the latter,not a second choice. I love golden syrup,but not easy to find it always,so honey it was!

 As in a lot of her recipes for cookies, you will need to be patient and refrigerate the dough for 2 hours or overnight. And then you will be rewarded with some really flavorful cookies. If you bake regularly, you probably have most ingredients at home, so do absolutely try these cookies,you will be glad you did!

Ingredients. Quick Cooking Oats or Rolled Oats( I use quick cooking, Quaker) - 98 grams Unsalted butter,very soft - 113 grams Sugar - 150 grams Water - 1 tablespoon / 15 ml Honey or golden syrup - 2 tablespoons / 30 ml Maida /All purpose flour - 126 grams Cream of tartar 1 teaspoon Baking Soda 1/2 teaspoon Unsweetened dried shredded coconut - 85 gram / 1 cup


1. Pulse the oats in the smallest jar of your processor for a few seconds.You want them coarsely ground but not powdered.

2. Sift together the flour,baking soda and cream of tartar. Whisk in the coconut and oats.Keep aside.

3. Take the butter, honey or golden syrup,sugar and water in a saucepan. Warm on low heat until the butter melts. Take it off the heat.

4. Stir in the flour mixture,mix until well incorporated. This will make a soft dough. Put it on cling film and form two 8''x 2'' logs.

5. Refrigerate for 2 hours or overnight.

6. When ready to bake, line your cookie sheet with baking parchment.Preheat oven to 160C.

7.Slice the dough into 1/4'' thick slices.Place the cookies at least 1 inch apart. Bake for 14-17 minutes or until a light golden brown all over.

8. Lift the parchment with the cookies on to the cooling rack. Then transfer the cookies to the rack,cool completely and store air tight. These keep well for at least 2 weeks says Alice.

Make these soon,am sure you will love baking and sending them to family and friends!\\

Please subscribe to my channel to watch a new video every Monday! Click here to subscribe! 

Monday, May 14, 2018

Easy Eggless Butter Cookies with 50% Atta!

Egg-free, buttery, easy, 50% whole wheat and adaptable! What's not to love about these tender-crisp delicious cookies? The dough for these cookies is made in just 2 minutes in the KItchenAid stand mixer! 

I absolutely adore Alice Medrich's recipes and and have had success with so many. Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookies* is one of her books I use ever so often! With this book, you can fill your cookie jar with different cookies every time.

This recipe is from the section for melt-in-your-mouth cookies. One of the surprising revelations here is her method of making butter cookies. While most recipes call for creaming butter and sugar until light and fluffy, she tells you not to! So what according to her does it take to produce good cookies? 

Alice recommends mixing the butter and sugar only until  it is smooth and creamy as this will make the cookies crisp and tender. We do not want to beat the sugar and butter until fluffy as she says the cookies may turn out dry and coarse. Don't I love her even more as this makes the job easier for the baker!

This recipe for French butter cookies is from Alice Medrich, they are called Sable cookies or Sables as they have a delicate sandy texture.
This is an extremely simple recipe with just 3 ingredients, butter,sugar and flour. If you don’t count the salt and vanilla that is. In recipes like this,it is all the more important to use fresh good quality ingredients for best results. Again, details make all the difference,so please watch the video carefully.  

Please weigh the ingredients carefully and line them up on the counter before beginning the mixing process. 


Whole wheat flour / Atta - 112 grams
Plain flour / Maida - 126 grams
Unsalted butter, at room temperature - 198 grams 
Caster Sugar - 100 grams / 1/2 cup
Salt - 1/4 teaspoon
Pure vanilla extract - 1 teaspoon


  • Fit your stand mixer* with the paddle attachment. 
  • Whisk together the whole wheat flour and plain flour thoroughly. Set aside.
  • Take the butter, salt , sugar and vanilla in the bowl of the stand mixer and beat them until smooth and creamy(not light and fluffy)You can also do this with a wooden spoon but making it in the stand mixer is easier and effortless. I mix on speed 4 for about a minute.
  • Add in the flours and mix just until incorporated. This is very important as over mixing will make the cookies tough instead of tender.
  • Scrape the dough on the counter, bring it together. If necessary knead lightly to make sure the flour is completely incorporated. 
  • Divide the dough into 2 parts,place on cling film and form into logs. 
  • Refrigerate the dough for at least 2 hours or even better overnight. This rest is very important as the dough absorbs the moisture and flavors better. Do not skip this step.
  • The dough will firm up quite a bit after overnight refrigeration,it will be easier to slice.
  • When ready to bake, pre-heat oven to 180 C / 350 F.  Line two cookie sheets with aluminum foil, dull side facing up. Do not grease. 
  • Using a sharp knife, cut the cold dough into 1/4 inch thick slices. 
  • Place the cookies at least 1.5 inches apart.
  • Bake 12-14 minutes or until the edges turn a light golden brown.(If using an OTG, rotate trays half-way through)
  • Once done, lift the foil(with the cookies) and place on a cooling rack. Let the cookies cool completely before storing airtight. 
I love these cookies when they have just cooled. Alice says you can store the cookies for a month. 


You can try different flavors, but I loved  the plain vanilla ones the best!

  • Add 1/3 cup(1.33 oz) roasted cacao nibs with or without 1 cup chopped raw or toasted nuts to the creamed butter and sugar
  • Add 1 teaspoon crushed saffron strands or powder and 1/2 teaspoon crushed cardamom, 1 cup toasted and chopped pistachios.
  • Get imaginative with the combinations of nuts,hazelnuts, walnuts, cashew,pecans,sesame seeds with your fav spices - nutmeg, cinnamon, anything!
Do absolutely try these cookies, this will be a great basic butter cookie dough to have in your repertoire!

DISCLAIMER:*This post contains affiliate links. This means if you click on the link and buy through the link, I will earn a tiny commission on the same. I recommend products which I have used and found good or products I would consider for myself based on recommendations from my trusted baker friends. There will not be any extra cost to you. This commission will help me with me costs of running the channel and bring out more videos for you. Your support will be greatly appreciated.

Friday, May 11, 2018

Gougères / French Cheese Puffs - KitchenAid Stand Mixer Series

Gougères or less fancily put, French Cheese Puffs are delicious little bites you could serve warm on their own or with wine. You could also split them and sandwich with your favorite filling. Either way, if cheesy, eggy is your kind of thing, you will love these! All the more, if you make these in the Kitchen Aid stand mixer as it takes care of the hard work for you!

Choux pastry is one of those amazing versatile things you can play around with, sweet or savory like these Cream Puffs and Creamed Corn In Savory Choux PuffsThe baked puffs are best eaten fresh and warm from the oven, but you can re-crisp them if needed. You can also pipe the dough and then bake later when needed( I have not tried that yet) 

It is not really difficult to make choux pastry, but yes, needs to done carefully for best results. You can read a few pointers in my post for cream puffs. Though I have made choux pastry a few times,I would shy away from baking them as you need some muscle strength for it. But now, it is hardly any effort with my KitchenAid Stand Mixer

If you have been considering buying a stand mixer or have just got one, please do watch my video which includes a brief about various models you can buy and using KitchenAid Tilt Head Stand Mixer* stand mixer. You can also read my post here

This recipe is from one of my absolute favorite authors, David Lebovitz. I found this recipe more forgiving than the others I have tried. What's more, David also reassures that deflated puffs are fine too! I would say, go for it! Puffed up or deflated, you will forget all about the shape once you pop one warm puff in your mouth!

Gougères. Recipe from David Lebovitz

Yield: 30 bite-sized puffs
Time needed: 40 minutes, including baking time

Equipment needed

Baking sheet lined with parchment
Heavy saucepan with handle
Strong Wooden spoon
Silicone spatula
Kitchen Aid Stand Mixer with paddle attachment
Pastry bag fitted with a wide plain round tip


Please weigh ingredients for best results, measure carefully. 

Water – ½ cup / 120 ml
Very soft unsalted butter, cut into pieces – 40 grams
Salt – heaping ¼ teaspoon
Freshly ground black pepper – ¼ teaspoon or to taste
Onion powder - ½ teaspoon
Flour – 70 grams
Eggs – 2 large / 100 grams (without shell)
plus more if needed
Extra beaten egg, 2 -3 tablespoons, keep this separately
4 sprigs of fresh thyme, minced
Sharp cheddar or Gruyère, grated – 75 grams plus 25 grams for sprinkling on top


  • ·Preheat oven to 220C/425F.
  • ·Mise en place, this is very important.
  • Line your baking tray(s) with baking parchment. Alternatively, use a silicone mat.
  • On medium heat, heat the butter, salt, pepper and water in a heavy saucepan. Let the butter melt.
  • When the water comes to a boil, tip in all the flour and onion powder at once. You do not want the water to keep boiling or the liquid will be lost by evaporation.
  • · Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the saucepan and forms a smooth ball. 
  • · Take the pan off the heat, transfer the dough to the bowl of the stand mixer fitted with the paddle attachment

  • Let it cool for a couple of minutes. Do not add the eggs when the dough is hot or the eggs may ‘cook’.
  • Starting the mixer on low speed, add the eggs one at a time and then increase the speed to 2. The dough will appear lumpy at first, but it will soon become smooth, this may take a couple of minutes. (You will appreciate the stand mixer more, if you have ever tried doing this by hand, it is quite a workout!)
  • Add a tablespoon or two of the extra beaten egg if neededAt the right consistency, the dough is supposed to stay on the spatula and then fall in a thick ribbon.  I used almost 120 grams of egg.
  • Be careful as you add the egg, too much will cause the puffs to deflate (which is still fine, says the author, they will still taste good)
  • Remove the bowl and stir in the cheese and thyme.
  • Scrape the mixture into the pastry bag. Pipe into small mounds (about a large cherry tomato) spaced about an inch apart. Alternatively, use 2 spoons to drop the mixture. Top each puff with a little of the remaining cheese.
  • Bake at 220C for 5 minutes. Lower the temperature to 190C and bake for another 20-25 minutes or until golden brown all over. This is important to avoid deflated puffs, cautions David.
  • For extra crisp puffs, 5 minutes before they are done, poke each puff at the side with a sharp knife. That will release the steam.Bake them until crisp.

These taste best served warm. If necessary, the baked puffs can be re-warmed in a low oven for 5-10 minutes. Serve immediately.

DISCLAIMER:*This post contains affiliate links. This means if you click on the link and buy through the link, I will earn a tiny commission on the same. I recommend products which I have used and found good or products I would consider for myself based on recommendations from my trusted baker friends. There will not be any extra cost to you. This commission will help me with me costs of running the channel and bring out more videos for you. Your support will be greatly appreciated.

Monday, May 7, 2018

Eggless Jaggery Cake Recipe / Jaggery Cake Without Eggs

Jaggery coconut and cardamom cakes which will remind you of Indian sweets. A super easyand quick vegan cake recipe you will find very handy!

Vegan, super moist and very flavorful, these little cakes come together in a jiffy and bake in a flash! You can try the crispy crumb topping which is made very easily in the KitcenAid 
stand mixer. If you have just got your KitchenAid stand mixer, this is the perfect recipe for you to warm up to the machine. The quick and easy cakes allow you to experiment and try out variations. Please note: You can also try making these cakes using or hand mixer 

If you have been meaning to buy a stand mixer or just got a new KitchenAid stand mixer, do check out my previous post How To Use A KitchenAid stand mixer. You can also watch my 
video here.

The recipe for Jaggery, Coconut and Cardamom Cakes is based on Rose Beranbaum’s recipe for Molasses Crumb Cakelets from her Baking Bible. Since molasses is not so commonly available to us here and is also pretty expensive, I tried these with jaggery liquid and loved the results! You can find jaggery liquid at most organic food stores. But if you are lucky enough to find light molasses(Grandmas’s is the recommended brand), you absolutely must try. Do not forget to leave your comment for me!

Here is the recipe. Rose’s recipe makes 48 cakes baked in 4 mini muffin trays, I have halved the recipe. Try it once and double the recipe if you wish as the cakes keep well. You can also watch my video here. 


All purpose flour / maida   130 grams /1 cup
Caster sugar (the crumb topping will not work well with powdered sugar) 100 grams/1/2 cup
Cardamom powder, freshly ground - 1 teaspoon
Salt - a pinch
Fresh grated coconut 1/4 cup 
Vegetable oil 60 ml/ 1/4 cup
Jaggery liquid or light molasses 60 ml / 1/4 cup
Boiling water 120 ml /1/2 cup
Baking soda 1/4 teaspoon


Please note: I have used the stand mixer for making these. You can try making these using a pastry cutter or dough scraper(for step 5) and then use a hand mixer for the next steps.

1. Preheat oven to 180C / 350 F

2. Grease two 12-cavity mini muffin tins with baking spray.

3. Fit the Kitchen Aid with the paddle/flat beater attachment. 

4. In the mixing bowl, take the all-purpose flour, sugar, cardamom powder,salt and the oil.

5. Mix on low speed (speed 2) until the mixture is crumbly. This happens effortlessly in the stand mixer!

6. Weigh and reserve 40 grams of this crumbly mixture for the topping. Crumble it with your fingers and set aside. 

7. Now add the coconut, the boiling water and soda and mix on low speed for about a minute. The mixture will be smooth and quite thin. Run a spatula around the mixing bowl to be sure the ingredients are well mixed.

8. Take the mixture in a liquid measuring cup and fill the batter about 3/4 full in each cavity. You could also use a spoon, but pouring from the cup is easier and faster.

9. Sprinkle the crumb topping very lightly over the cakes. I find that the crumbs crisp up in my oven when the mixture is fine and sprinkled in a very thin layer. Read note below

10. Bake for 8-10 minutes or until a toothpick inserted in the center comes out clean. 

11. Place the tins on a cooling rack and cool the cakes for 10 minutes. Unmold the cakes and place them on the cooling rack top side facing up. Cool completely before storing.

12. The cakes can be stored at room temperature for a couple of days (for a week if not for the coconut).You could also refrigerate them for a longer shelf life or freeze.

Please note: I find that the crumb topping crisps up in my oven only if it is really fine and sprinkled very lightly over the cakes. The topping will remain crisp for a while. But I loved the cakes even without the topping, in fact I prefer the cakes without the crumb topping. Do try and see what works best for you.

Do absolutely try these cakes, am sure you will love them!

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