Ghughra / Gujiya / Kadubu

Ingredients

Filling:

1 ½ cups coarse semolina/rava

1 ½ cups coarsely ground almonds

1 cup dessicated coconut

2 ½ cups sugar (half brown sugar, half raw sugar)

¾ cup ghee

2-3 teaspoons fennel seeds

2 teaspoons cardamom powder (or to taste)

1 teaspoon nutmeg powder (or to taste)

½ cup milk

Dough:

2 cups plain flour

2 Tablespoons cornflour

pinch baking powder

pinch salt

2 teaspoons ghee

1 teaspoon oil

boiling water to form semi-soft dough (approximately 1 cup)

Method

Filling:

Place ghee in large pan.

Cook almonds on low-medium heat for 10-15 minutes.

Add semolina and cook a further 10 minutes.

Add coconut, fennel seeds and sugar.

Cook further 5 minutes.

Add in cardamom and nutmeg.

Lastly add milk and mix well.

Cool before filling

Dough:

Mix all dry ingredients.

Add in ghee and oil

Add in hot water slowly and bind to a semi-soft dough.

(Slightly stiff dough is good).

Roll out into small rounds and fill with the filling (approximately 1 teaspoon).

Wet the dough and fold over to seal.

Press with a fork or pinch and fold to form a sealed design along the edge

Fry ghughra in hot oil over a low-medium heat for around 15 minutes until lightly golden and crisp.

 

Savoury Ajwain Shakarpara

Ingredients

2 cups plain flour

½ cup cornflour (or ½ cup more flour)

1 teaspoon salt

2 teaspoons ajwain seeds

1 teaspoon jeera seeds

pinch baking powder

2 Tablespoons butter

1 teaspoon oil

Boiling water to mix to a dough (¾ – 1 cup)

 

Method

Sift all dry ingredients together.

Add in the butter and oil and mix well.

Add boiling water to mix to a semi soft dough.

Dough should not bee too soft.

A stiffer dough means the shakarpara will not hold oil when fried.

Roll out pieces of the dough to a thin roti.

Cut into diamonds.

Deep fry in hot oil 8-10 minutes until golden brown and crispy.

Be careful not to over-cook or the shakarpara will be hard rather than crisp.

Enjoy!

 

Nan Khatai (Cardamom Spiced Shortbread Biscuits)

Ingredients

1 cup ghee

1 cup caster sugar

2 cups plain flour

pinch baking powder

1 Tablespoon custard powder

1 Tablespoon semolina

cardamoms and nutmeg for flavour

(1-2 teaspoons)

 

Method

Beat ghee and caster sugar together until white and stiff (3-4 minutes).

Stand for 5 minutes.

Add rest of ingredients all sifted together.

Knead well.

Rest in fridge for 10-15 minutes if dough is too soft.

Roll into small balls and put on tray lined with baking paper.

Bake in moderate oven (180 degrees celsius) for 15-20 minutes depending on size.

Don’t brown, these biscuits should be a very light golden colour and still mostly white.

 

Vanilla Butter-cream Icing

Ingredients

200g Butter (at room temperature)
2 cups sifted icing sugar
pinch salt
3-4 Tablespoons milk (add 1-2 Tbspns more if necessary or for a softer icing)
1 teaspoon vanilla extract (or to taste)

Method

Beat butter for 30 seconds.
Add rest of ingredients and beat slowly at first.
Then beat well for 3-4 minutes until the frosting is light and fluffy.
Add more milk as necessary to make a soft icing.

Use to decorate cupcakes or cakes.

Super Easy Egg-less Chocolate Cupcakes

Ingredients

1 1/4 cups all purpose flour
¼ cup cornflour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) butter and oil mixed (3T of each)

Method

Preheat oven to 350°F (180 degrees celsius) with a rack in the middle position. Prepare a muffin tin with cupcake liners.

In a large bowl, whisk together the flour, cornflour, cocoa powder and salt until there are no visible clumps (cocoa tends to clump up).

In a separate bowl, beat together the butter and oil, sugar and vanilla until light and fluffy (3-4 minutes).
Slowly add in the flour and coffee then mix again. Do not overmix at this stage.

Finally mix the baking soda with the vinegar and add into the batter. Give it one final brief mix.

Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.