Buckwheat Waterchestnut And Banana Halwa

Buckwheat or kuttu atta,Waterchestnut or singhara atta/flour and banana halwa.
Gluten free, delicious and healthy dessert. This hot halwa is perfect for this cold weather. And its also a tasty and filling fasting recipe.
Nutritious buckwheat flour, low calorie Waterchestnut flour, banana, jaggery and little ghee or clarified butter made this halwa super yummy. You can add 1-2 tablespoon ghee or clarified butter more if you wish. I have used 1 ripe banana but you can use 2 bananas if you want.

Buckwheat is gluten-free, a good source of fiber, and rich in minerals and various plant compounds, especially rutin.
As a result, buckwheat consumption is linked to several health benefits, including improved blood sugar control and heart health.

Water chestnuts are aquatic vegetables that are nutritious and delicious.
They are a great source of antioxidants and other compounds that may help prevent diseases linked with age, such as heart disease and cancer.
Water chestnuts are also highly versatile and can be added to a variety of dishes.
Try adding water chestnuts to your diet today to reap their health benefits.

Bananas are a popular fruit that happens to provide numerous health benefits.
Among other things, they may boost digestive and heart health due to their fiber and antioxidant content.
They may even aid weight loss, as they’re relatively low-calorie and nutrient-dense.
Ripe bananas are a great way to satisfy your sweet tooth. What’s more, both yellow and green bananas can keep you healthy and feeling full.
Source

Jaggery or gur has immense health benefits.
Here are 15 jaggery benefits everyone should know –

1. Prevents constipation: Jaggery activates the digestive enzymes in the body, stimulates bowel movements and thus helps prevent and relieve constipation.

2. Detoxes the liver: Jaggery is a natural body cleanser, further reducing the workload of the liver.

3. Treats flu-like symptoms: Fight symptoms of a cold and cough with the help of gur. All you need to do is mix it with warm water and drink up, or even add it in your tea instead of sugar to reap the benefits.

4. Blood purifier: One of the most well-known benefits of jaggery is its ability to purify the blood.

5. Boosts immunity: Jaggery is loaded with antioxidants and minerals such as zinc and selenium, which in turn help prevent free-radical damage and also boost resistance against infections. Jaggery also helps increase the total count of haemoglobin in the blood.

6. Cleanses the body: Jaggery is one of the best natural cleansing agents for the body, hence it is advised to eat jaggery to remove unwanted particles from the body.

7. Eases menstrual pain: Jaggery, due to its richness in many essential nutrients, is an effective natural treatment for menstrual problems, especially providing relief from cramps.

8. Prevents anaemia: Jaggery is rich in iron and folate which help prevent anaemia by ensuring that a normal level of red blood cells is maintained.

9. Boosts intestinal health: Jaggery also boosts intestinal strength due to its high magnesium content.

10. Cools the stomach: Jaggery helps in maintaining normal body temperature which helps in keeping your stomach cool.

11. Controls blood pressure: Jaggery contains potassium and sodium, which play an important role in the maintenance of acid levels in the body.

13. Relieves joint pain: “If you suffer from aches and pains in your joints, eating jaggery can provide you with much-needed relief”, says Dr. Manoj K. Ahuja, Sukhda Hospital.

14. Weight loss: “Jaggery is surprisingly effective as an aid for weight loss. This is because jaggery is a rich source of potassium, which is a mineral that helps in the balance of electrolytes as well as building muscles and boosting metabolism.

15. Good source of energy: While sugar is a simple carbohydrate that gets absorbed in the bloodstream instantly and gives instant energy, jaggery is a complex carbohydrate that gives energy to the body gradually and for a longer time.
To read more about health benefits of jaggery click here.

Ghee contains good amount of healthy fats, vitamin A, E and D. Although, many of us think that the high content of fat in ghee is bad for health but, if you don’t know this, fat is something which is one of the major nutrients that is required by our body to function properly. Ghee is full of omega-3 fatty acids, which are good fats and are essential for improving the brain and heart health. It also provides a lot of energy to the body. So, overall, we can say that ghee is quite nutritious and healthy.
Source

Monday again and this week’s 226 #Foodiemonday bloghop theme is Grandma’s remedies suggested by Narmadha who blog at Nams Corner.
Do visit her space for many wonderful recipes. I have already bookmarked her No bake biscuit nuts cake recipe. I will try it soon.

As a remedy earlier I have shared Turmeric shot with tulsi or holy basil
And Golden smoothie with turmeric and aloe vera.
There are so many other remedies like tulsi and honey. My mom used to make it daily for my daughter. Juice of tulsi or holy basil and honey protect the kids from cold.

Eating a small piece of raw turmeric with jaggery in the morning boost immune system and prevent from seasonal diseases.

Half teaspoon juice of small leaves of harsingar or night jasmine mixed with honey is a very good remedy for kid’s stomach worms. Honey will reduce the bitterness of leaves.
Harsingar leaves also have anti-arthritic properties. Boil the leaves of harsingar or night jasmine in water and strain. This water will reduce the pain and inflammation.

List is so long. This time not like remedy but sharing a nutritious dessert. Weather is too cold and this hot halwa will give some comfort and also soothe a sore throat.

Recipe

Buckwheat flour or kuttu atta – 1/4 cup

Waterchestnut flour or singhara atta – 1/4 cup

Jaggery – 1/3 cup, grated or powdered

Ripe banana – 1

Ghee or clarified butter – 2 tablespoon

Water – 1 cup

Cashew nuts – 1 tablespoon, sliced

Almond – 1 tablespoon sliced

Raisins – 1 tablespoon

Cardamom powder – 1/2 teaspoon

Pistachios to sprinkle

Method

1. Peel and mash the banana and keep aside. You can use 1 more banana if you like.

2. Heat ghee in a heavy bottomed pan or nonstick pan.

3. Add buckwheat and Waterchestnut flour. Fry on low heat until flour starts to change it’s colour. It becomes light brown and you will get a lovely aroma.

4. Add sliced cashews, almonds and raisins. Fry for a minute.

5. Add mashed banana and mixed well. Saute for a minute. Keep the heat low. Flour shouldn’t be burn.

6. Now add jaggery and water. Mix well. Break the lumps with spatula. Increase the heat and keep stirring. Cook until the mixture dried up and comes together.

7. Add cardamom powder, mix and remove from heat. You can drizzle little ghee at the end. I didn’t.

8. If you want to keep it little runny add 1/4 cup water and little more jaggery powder.

9. Garnish with sliced cashews, almonds and pistachios.
Serve hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Gol Papdi Or Gur Papdi/Sukhdi

Gol papdi or gur papdi or sukhdi.
A delicious, flavorful and very easy to make barfi from Gujarati cuisine. You need only 3 main ingredients. Whole wheat flour, ghee and jaggery. A perfect winter delicacy.

You have to fry the flour with ghee carefully. Flame should be low and fry till the flour becomes golden brown. It will take 12 – 15 minutes. After removing from heat mix everything and set on a greased plate to set. Easy isn’t it ☺️

Garnishing is optional, it will also taste great without garnish. But I like to sprinkle some sliced almonds for extra crunch. You can also add sliced almonds, cashews or pistachios in flour.
You may like some more barfi recipes on this blog.

1. Chocolate cardamom fudge

2. Moong dal barfi

3. Mango litchi fudge or barfi

4. Chocolate barfi or fudge

5. Coconut barfi or fudge

6. Date palm jaggery and coconut barfi

7. Date walnut fudge or barfi

8. Sugar free carrot bottle gourd fudge or barfi

9. Apple coconut fudge or barfi

Sending this post to Facebook group recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sandhya Ramakrishnan who blog at My cooking journey.
Do visit her space for many tempting recipes she shared.

This month we have to choose a dessert recipe from our partner’s blog. While searching for a dessert on Sandhya’s blog loved this Gol papdi recipe. Immediately decided to make this easy and delicious looking wheat barfi or gol papdi.

Recipe

Whole wheat flour or atta – 1/2 cup

Powdered or grated jaggery – 1/3 cup

Ghee / clarified butter – 4 tablespoon

Cardamom powder – 1/4 tsp

Nutmeg or jaefal powder – a pinch, optional

Almond and pistachio slices to garnish

Method

1. Grease a plate with ghee and keep aside.

2. Heat ghee or clarified butter in a pan. Add whole wheat flour or atta. Fry on low heat till flour becomes golden brown. Stir constantly. It will take 12-15 minutes.

3. When the flour becomes golden brown remove from heat. Add cardamom powder and nutmeg powder. You can also add sliced almonds, cashews or pistachios in the flour. I didn’t. Mix well.

4. Now add the jaggery. Use grated jaggery or fine powder.

5. Mix and immediatly pour the mixture into the greased plate. Press with a spatula and spread the mixture evenly.

6. Sprinkle almond and pistachio slices.
Cut into square or diamond shape when still warm.

7. Let it cool down. Serve immediately or store in a airtight container for later use.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Coconut Barfi Or Fudge

Happy Diwali everyone . May happiness and prosperity fill your life. Have a joyous and bright Diwali.

I am back after a short break. Sharing a delicious and easy to make sweet to brighten your festival. Make it to serve your guests and enjoy the heavenly taste.

Barfi made with fresh coconut, thickened milk, milk powder, little sugar, milk and cardamom. You can also use rose essence or rose water if you like the flavour.

You can use khoya or mawa but this time I didn’t dried up the milk completely. Boiled the milk on simmer till milk becomes thickened but pouring consistency, just like rabdi.

Fresh coconut is best for this barfi. Grate the coconut or simply cut the peeled coconut in small pieces and grind.

You may like some more festive dessert recipes on this blog.

Collection of sweets

Recipe

Coconut – 1

Thickened milk- 3/4 cup

Milk powder- 1/2 cup

Sugar- 3 tablespoon

Milk- 1/4 cup

Cardamom powder- 1 teaspoon

Pistachios to sprinkle

Ghee or clarified butter for greasing the plate.

Method

1. Peel and grate the coconut or cut into small pieces.

2. Grind the coconut with thickened milk and sugar. Add 1/4 cup milk for easy grinding. Make a smooth paste.

3. Grease a plate with ghee or clarified butter and keep aside.

4. Heat a pan or wok. Add the ground mixture.

5. Cook on low heat. Stir constantly to avoid sticking to the bottom.

6. When the mixture about to dried up add milk powder and mix well.

7. When the mixture leaves the sides remove from heat.

8. Add cardamom powder and mix well. You can also add 1/4 teaspoon rose essence or rose water if you like the flavour .

9. Pour the mixture on greased plate. Press with a spatula and sprinkle chopped pistachios.

10. Cut with a knife into your desired shape when still warm.

11. Keep in cool place for an hour to set.
Your barfi is ready. Enjoy the divine taste.
Have a safe and prosperous Diwali.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Stuffed Chocolate Modak

Happy Maha Nabami.
May Goddess Durga bless you with lots of prosperity, happiness, health, wealth and good fortune. Today is the last day of Durga Puja. Pray, eat, laugh and enjoy the day 😊

Get some details of Durga Puja here.

Peach spread stuffed chocolate modak.
A very easy to make and delicious chocolate flavoured modak made with khoya/mawa or dried milk and stuffed with yummy peach spread. You can feel the divine taste.

Got this super yummy peach spread from Pushpita Aheibam of Pushpitas Chakhum. Thanks Pushpita.

You may like two more modak recipes on this blog. Click on the name below to get recipe.

1. Quick dry fruit coconut modak

2. Gulkand stuffed chocolate modak

This week’s 216 #Foodiemonday blog hop theme is Vijayadashami treat or Dussehara special recipe. My contribution is this stuffed chocolate modak.

Everytime on Vijayadashami or Dassehara we usually make different kinds of sandesh, rasgulla, gulab jamun, or pantua, kheer kadam, malpua etc.
But this time sharing Ganapati Bappa special modak. Look at the idol above, Ganapati bappa is also there.
So why not modak. Try out this modak at home and enjoy the heavenly taste.
You can use dark chocolate or cocoa powder, use whatever you have. Both will be equally delicious.

Recipe

Khoya/mawa or dried milk – 4 cup

Sugar – 1 cup

Dark Chocolate – 1/2 cup, grated or finely chopped

Or

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Peach spread – as required

Method

1. Mash the khoya/mawa or dried milk with sugar. You can use your food processor or blender to make the mixture smooth.
I have use homemade khoya or mawa. Get the method of making mawa here.

2. Heat a pan and add the khoya and sugar mixture.

3. Cook on low heat and stir continuously to avoid sticking at the bottom.

4. When the mixture about to dried up add grated dark chocolate or 2 tablespoon cocoa powder and mix well.

5. When the mixture starts to leave the sides add vanilla essence and remove from heat. Don’t over cook. Over cooking will make the mixture hard.

6. Mash the mixture again when it still warm. Mash to make it smooth.

7. If you have modak mould, fill 3/4 of mould with khoya mixture. Make hole in the middle with your finger. Fill the hole with 1/4 to 1/2 teaspoon peach spread. Amount of filling depends on the size of your modak mould. See note for more option.

8. Fill the remaining space of the mould. Fill the mould tightly to get perfect shape.

9. Open the mould and take out the modak.

10. If you don’t have modal mould make small balls with the mixture.
Flatten the ball with your palm. Place peach spread in the middle. Close the edges and make laddu or give shape of a modak.

11. Serve immediately or keep in the refrigerator for later. You can keep it in the refrigerator for 6-7 days.

Note

Any jam, preserve or spread can be used instead of peach spread. Use your favourite spread for filling.

you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Chilli Rasgulla Or Green Chilli Infused Rasgulla

Green chilli infused or green chilli flavoured rasgulla or chilli rasgulla.
Yes, sweet spongy delicious rasgulla in a new flavour. Slightly hotness of green chilli made these rasgulla more yummy.

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.

Source – Wikipedia

 

Earlier I have made some more different fruity flavoured rasgulla. But this green chilli infused rasgulla is totally different. These slightly hot and sweet rasgulla or jhal misti rosogolla are really heavenly.
You can also make these rasgulla with more green chilli flavoured and with little hotness. See notes for option.

Sending this post to 210 #Foodiemonday blog hop #UltaPulta theme suggested by Kalyani Sri who blog at Sizzling Taste Buds.
Do visit her space for many delicious and authentic recipes. I have already bookmarked some of her recipes to try. I am sure you will love her wonderful blog.

Kalayani suggested to make something sweet with savoury ingredients or something savoury with sweet ingredients.
At first I have planned to make a cake with some savoury ingredients. But I have already made few cakes recently. And one of my friend Vinita is in town this time. I have planned to surprise her with a completely new dessert. She just loved it. She also want to learn about the method. So I have to make it again to show her the method to make this chilli rasgulla. And this time used only chilli and didn’t open the cover in-between. And result is better so updating the recipe. These are more spongy and bigger in size. Here is a picture for you.

IMG_20190827_144128.jpg

You may like some more different flavoured rasgulla recipes on this blog.
1. Komola bhog or orange rasgulla

2. Mango or aam rasgulla

3. Watermelon rasgulla

4. Sugar and jaggery rasgulla with tips and tricks

Heavenly desserts made with rasgulla

1. Baked rasgulla

2. Rasgulla kheer or pudding

3. Egg less rasgulla cupcake

And a savoury dish with rasgulla

Savoury rasgulla korma

Before making this rasgulla please read all the tips and tricks of making rasgulla here.
Follow all the tips to make perfect spongy rasgulla. Just mash the cottage cheese well till smooth and your palm becomes greasy. And always make rasgulla in a large and broad pan.

Recipe

Cow milk – 1 litre

Lemon juice or vinegar – 3-4 tablespoon or as required

Sugar – 1 heaped cup

Water – 5 cup

Green chilli – 1

Green food colour – 2-4 drop

Method

1. Rinse the green chilli. Cut and discard the tips.

2. Heat milk in a heavy bottom pan. Break green chilli into half and add one piece in the milk.

3. When milk starts to rolling boil reduce the heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

4. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Discard the green chilli from the cottage cheese or paneer.

6. Place a cheesecloth on a strained and pour the cottage cheese over it.

7. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

8. Squeeze the cloth well to drain all the water from cottage cheese.

9. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavyweight on it for 1 – 2 hours.

10. . Take out the cottage cheese or paneer on a large plate.

11. Mash with your fingertips and heel of your palm. Mash till your palm becomes greasy.

12. Make small balls. These will become double. I have made 8 small rasgulla out of this cottage cheese.

13. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

14. Make round ball using your both palm. Make all the balls. To read all the tips and tricks to make rasgulla click here.

15. In a large and broad pan heat 1 cup sugar and 5 cup water. Add remaining half piece of chilli in the sugar syrup. In the picture below I have added two pieces but removed one later. If you like the syrup with more chilli taste and hotness then you can use two pieces.

16. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

17. Cover and cook on medium-high heat for 20 minutes.

18. Don’t remove the cover in-between.

19. Now switch off the heat. Keep it covered for 1 – 2 hours or until completely cool down.

 

IMG_20190827_144227.jpg

20. You can keep these in the refrigerator for 5 – 6 days.
Serve chilled or at room temperature.

Notes

1. If you want your rasgulla little more hot add one full broken green chilli in the sugar syrup.

2. If you want your rasgulla sweeter. Take out some syrup from rasgulla. Add some more sugar and boil for few minutes or till sugar dissolved completely. Add all the rasgulla with syrup in it and cover. When it starts to boil remove from heat. Cool again to serve.

3. Always use full cream cow milk to make rasgulla.

4. For spongy rasgulla mash the cottage cheese well with your fingertips and heel of your palm.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Apple Jaggery cake / Vegan Cake

Apple jaggery cake with gluten free flour. An easy to make, healthy, delicious, gluten free and vegan cake. A cake with all the nutritious ingredients. Delicious dairy free, sugar free and butter free cake.

Cake is super soft and moist. Mixed taste of apple and jaggery made the cake divine.

I have used rice flour, soyabean flour and oats powder in the cake. You can use any flour of your choice like whole wheat flour or atta, refined flour or maida, cornmeal, buckwheat flour etc. You can also use brown sugar or normal white sugar instead of jaggery. Any fruit can be used instead of apple.

Sending this post to Facebook group Recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Jolly who blog at Jolly homemade recipes.
Do visit her space for many delicious recipes she shared We know each other since I started my blogging journey. Jolly is not only a talented blogger, she is a very good person and friend, always ready to help others. I have bookmarked this jaggery cake recipe just after posted. Never used vanilla essence with jaggery, sounds interesting. And really loved the mixed flavour.
If you want to make it with whole wheat flour then follow this recipe.

Apple is absolutely optional. You can use any fruit instead of apple or simply skip it. But I recommend to add one apple to enhance the taste and flavour. You can use any dry fruits instead of tutti fruity. I have used bundt pan, you can use square or round any cake pan. Even you can make loaf cake with this batter. Choice is yours. Vegan people can use almond milk, soy milk or any other vegan milk. But coconut milk taste better. You can also use dairy milk.

Recipe

Rice flour – 1/2 cup

Soyabean flour – 1/2 cup + 1 tablespoon

Oats – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Jaggery – 3/4 cup tightly packed, grated or powder

Coconut milk – 1/2 cup, slightly warm

Olive oil or any vegetable oil – 1/2 cup

Vinegar or lemon juice – 1 tablespoon

Vanilla essence – 1 teaspoon

Tutti fruity – 1/2 cup

Apple – 1

Cashew nuts – few, optional

Method

1. Grease a cake pan and dust with little soyabean flour or any flour you are using.

2. Preheat the oven at 180°.

3. Grind the oats into fine powder.

4. Peel and grate the apple.

5. Mix 1 tablespoon soyabean flour with tutti fruity and keep aside.

6. In a bowl mix rice flour, soyabean flour, oats powder, baking powder and soda. Mix well with a whisk. You can sieve the dry ingredients but I don’t like to discard the fibres of the flours. So I have just mixed well with a whisk, you can use your food processor.

7. In a large bowl whisk grated or powdered jaggery, slightly warm milk and vinegar. Whisk well till jaggery completely melted. See notes for more options for milk.

8. Add vanilla essence and grated apple. Mix well.

9. Now add the dry ingredients gradually.

10. Mix till everything blend well. Make a lump free smooth batter.

11. Fold in flour mixed tutti fruity.
Pour the batter into greased or lined and flour dusted cake pan.

12. Tap the pan gently on your kitchen counter to remove the air bubbles.

 

IMG_20190814_131030.jpg

13. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.
Every oven takes different time so insert a toothpick in the middle of the cake to check.

14. Let the cake cool down before slicing. Enjoy slightly warm or cool cake, taste yummy in both ways.
Happy baking 😊

Notes
1. Whole wheat flour, refined flour or any flour can be used instead of these gluten free flour.
2. You can use cinnamon powder, cardamom powder or any other flavour instead of vanilla.
3. If you don’t have Bundt pan then you can use square, round, loaf or any cake pan. Even you can make cup cakes with this batter.

4. Dairy milk, almond milk, soy milk or any other dairy free milk can be used instead of coconut milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Gluten Free Paan Or Betel Leaf Cake

Gluten free paan or betel leaf cake with rose flavoured glaze.
A delicious eggless cake flavoured with mitha paan.
Cake is full of flavour and taste of mitha paan ingredients like paan or betel leaf, gulkand or rose preserve/jam, tutti fruity, fennel seeds, cardamom powder and rose essence or rose water.

If you are my regular reader then you may know that I love to use different gluten free flours in my bakes. I have already used soyabean flour and cornmeal in my bakes. This time I have also used buckwheat flour or kuttu atta.
Despite its name, buckwheat is not related to wheat and is thus gluten-free.
It’s used in buckwheat tea or processed into groats, flour, and noodles. The groats, used in much the same way as rice, are the main ingredient in many traditional European and Asian dishes.
Buckwheat has become popular as a health food due to its high mineral and antioxidant content. Its benefits may include improved blood sugar control.
To read more about buckwheat flour and it’s health benefits click here.

Earlier shared a Paan flavoured sandesh on this blog.

Paan or betel leaf is a mouth freshener of India.
According to traditional Ayurvedic medicine, chewing betel leaf is a remedy against bad breath. And can be used as mouth freshener.
Paan from Sanskrit parṇa meaning “leaf” is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, East Asia (mainly Taiwan), and the Indian subcontinent. It is chewed for its stimulant and psychoactive effects.
Chewing the mixture of areca nut and betel leaf is a tradition, custom or ritual which dates back thousands of years from India to the Pacific.
In a 16th-century cookbook, Nimmatnama-i Nasiruddin-Shahi, describes Ghiyas-ud-din Khalji, the Sultan of Mandu (r. 1469–1500), watches as tender betel leaves of the finest quality are spread out and rosewater is sprinkled on them, while saffron is also added. An elaborate betel chew or paan would contain fragrant spices and rose preserves with chopped areca nuts.
It is a tradition in South India and nearby regions to give two Betel leaves, areca nut (pieces or whole) and Coconut to the guests at any auspicious occasion. Even on a regular day, it is the tradition to give a married woman, who visits the house, two Betel leaves, areca nut and coconut or some fruits along with a string of threaded flowers. This is referred to as tambolam.
Betel leaf used to make paan is produced in different parts of India. Some states that produce betel leaf for paan include West Bengal, Bihar, Assam, Andhra Pradesh, Uttar Pradesh. In West Bengal, two types of betel leaves are produced. These are “Bangla Pata (Country Leaf) and Mitha Pata (Sweet Leaf).
Source – Wikipedia

206 #Foodiemonday bloghop theme is gluten free treat suggested by me.
Some of my readers are suffering from gluten allergy. So I have suggested my blogger friends to share some recipes with gluten free flour. This way people can get different types of gluten free recipes.

In this paan flavoured cake I have used three types of gluten free flour. Soyabean flour, cornmeal and buckwheat flour or kuttu atta but you can use any flour of your choice. Khoya mawa or dried milk made the cake more delicious and rich. Rose flavoured sugar glaze is completely optional. Cake will be also delicious without glazing.

Recipe

Soyabean flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Kuttu atta or buckwheat flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon

Paan or betel leaf – 2

Powdered sugar – 3/4 cup

Tutti fruity – 1/2 cup + to sprinkle

Fennel seeds – 2 teaspoon

Oil or butter – 1/2 cup

Milk – 3/4 cup + 1/4 cup

Vinegar or lemon juice – 1 tablespoon

Sugar coated fennel seeds – 2 tablespoon

Gulkand – 2 tablespoon

Khoya/mawa or dried milk – 1/2 cup

Green food colour – 1-2 drops, optional

For glaze

Powdered sugar – 3 tablespoon

Rose essence – 1/2 teaspoon

Water – 1/2 tablespoon

Green food colour – 1 – 2 drops

Method

1. Preheat the oven at 170°.

2. Grease a cake tin or line with parchment paper.

3. Mix vinegar in 3/4 cup milk and keep aside. Milk should be in room temperature.

4. Grind paan or betel leaf, fennel seeds, gulkand and khoya/mawa or dried milk with 1/4 cup milk. Make a smooth paste.

5. In a bowl sieve all the flour, baking powder, soda and cardamom powder.

6. In a large bowl whisk powdered sugar, oil or butter and vinegar mixed milk. Whisk well till sugar dissolved.

7. Now add ground paste and whisk again.

8. Add the dry ingredients and mix well to make a lump free smooth batter.

9. Add green food colour if using. Mix well.

10. Fold in tutti fruity and sugar coated fennel seeds.

11. Pour the batter in greased or lined cake tin. Tap gently on your kitchen counter to remove the air bubbles.

12. Sprinkle tutti fruity and bake at 170° for 25 – 30 minutes. Or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

13. Let the cake cool down completely.

14. For glaze in a mixing bowl whisk powdered sugar, rose essence, water and green food colour. Whisk well till sugar dissolves. Your glaze is ready.
Spread the glaze all over the cake.

15. Decorate with tutti fruity and sprinkle.
Slice and enjoy.
Happy baking!

Notes

1. You can make this cake with whole wheat flour/atta or refined flour/maida instead of these gluten free flour. Or use any flour of your choice.

2. If you have gluten allergy, use gluten free food colour or skip colour.

3. 1/4 to 1/2 teaspoon rose essence can be added in the batter if you like the flavour.

4. Glaze is completely optional. You can also serve it without glaze.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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