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Kalakand / Milk cake ( Microwave version)

>> October 10, 2014

Kalakand is a popular sweet made out of solidified, sweetened milk called khoya and paneer.       On contrary,  this microwave recipe requires ricotta cheese and condensed milk as the main ingredients.  Kalakand / Milk cake is a recipe that is simple and easy and yet has the look that you've probably  slaved over the dish for hours.  If you are looking for a hassle free and shortcut version of kalakand, this microwave recipe is perfect. 

  1. Ricotta Cheese – 15 oz
  2. Condensed Milk – 14 oz
  3. Rose Water – 1/4 tsp 
  4. Cardamom Powder – 1/4 tsp
  5. Chopped almonds (I used cashew nuts this time) – 1/2 tbsp

1.  In a microwave safe bowl, mix together the ricotta cheese and condensed milk.  There should be no lumps.
2.  Cook in the microwave for 5 mins uncovered.  Mix well and microwave it for further 3 mins.
3.   Mix well and microwave for 5 mins, covered.
4. Mix well and microwave for another 6 mins(or until done), uncovered.  Stirring occasionally.
5.   Once done, add the cardamom powder, rose water and chopped almonds.  Refrigerate it and cut into desired shape. 


Walnut Pound Cake

>> October 5, 2014

Pound Cakes are used as the base of many desserts. All trifles have some type of cake in them and it’s usually a pound cake. Pound cake slices can be used in french toast and bread pudding.  Personally, I prefer mine lightly toasted and warm served with ice cream.  Everyone should keep a pound cake on hand for that last minute dessert.  They can be frozen   for up to a year in airtight wrap.

Ingredients :
  1. Cake flour - 11/2 cups
  2. Baking powder - 1 tsp
  3. Salt - 1/4 tsp 
  4. Sugar -3/4 cup
  5. Butter - 185 gms
  6. Eggs - 3 n os
  7. Milk - 3 tbsp
  8. Vanilla extract - 2 tsp
  9. Walnuts - 1/2 cup
Method :

1.  Preheat the oven at 180 C  and line up the baking pan with parchment paper.

2.  Sieve together the cake flour, baking powder and salt.  

3.   Whisk together milk, eggs and vanilla extract.  Keep aside.

4.   Beat butter and half of the egg mixture.  Mix in the dry ingredients on low speed.

5.   Gradually, add the remaining egg mixture in 2 addition and finally add the chopped walnuts.  Spoon the batter in the prepared baking pan.  Bake it for 1 hour.  Cover the cake with aluminium foil after 30  mins of baking to avoid over browning on the top.  

Cover and store the pound cake in the room temperature for a week.

Happy baking.


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