Suji Malai Cake/ Semolina Vanilla Cake With Milk Cream

Eggless senolina or suji/rawa, malai or milk cream vanilla cake. A delicious, soft and moist cake without butter, egg or oil. Yes you don’t need any exotic ingredient to make this delicious cake.

I have used little soybean flour because soybean flour gives extra softness to the cake. But if you don’t have soybean flour then you can use any flour instead of soybean flour. And if you don’t want to use refined or all purpose flour/maida in the cake, you can use whole wheat flour or atta or any flour of your choice with semolina or suji. Already shared one Semolina or suji/rawa cake recipe.

Sending this post to 85 HWCG’s #TimeForSemolinaAtHW theme suggested by Swaty Malik who blog at Food Trails. Lovely Swaty has a wonderful blog with many lipsmacking recipes. Have you checked her 3 minutes 4 mug cake recipe? I have also bookmarked her Bhaji stuffed pav recipe to try. And Swaty recently started an excellent YouTube channel. I am sure you will love her space.

Here are some recipes with semolina from my fellow bloggers.

Upma by Shalu

Kesaribath by Preethi

Ragi rawa dosa by Vanitha

Upma mix by Sasmita

Semolina bites by Swaty

Recipe is very easy. Whisk wet ingredients well then mix all the dry ingredients and bake. Simple isn’t it? Simple yet absolutely delicious. You can also use tutti frutti or dry fruits in the batter. You can make this cake in loaf pan, bundt pan, round cake pan or any pan of your choice. Or make cupcakes with this batter.

Recipe

Semolina or suji – 1 cup

Refined flour or maida – 1/4 cup

Soybean flour – 1/4 cup

Milk powder – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1&1/2 teaspoon

Warm milk – 1/2 cup

Malai or milk cream or milk topping – 1/2 cup

Sugar – 3/4 cup

Think curd – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with little flour.

3. In a bowl mix semolina or suji, milk powder, refined flour and soybean flour. If you don’t have soybean flour, use refined flour instead.

4. In a large bowl whisk sugar, curd and warm milk. Whisk well.

5. Add milk topping or malai and mix well. Add vanilla essence and mix.

6. Now add all the dry ingredients gradually and mix well.

7. Pour the mixture in the greased and flour dusted cake pan. Tap the pan on your kitchen counter gently to remove air bubbles.

8. Bake in preheated oven at 180° for 35-40 minutes or until toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

9. Let the cake cool down completely before slicing.

Enjoy……. Happy baking!

Notes

1. All purpose flour/maida, whole wheat or any flour can be used instead of soybean flour.

2. You can use loaf pan or any cake pan to make this cake.

3. You can also add tutti frutti or any dry fruits in the cake batter.

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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Baked Rasgulla

Baked rasgulla.
Rabdi soaked rasgulla covered with makha sandesh or date palm jaggery or khajur gur sandesh, condensed milk and malai or milk topping. These ingredients made this dessert heavenly.

Tasted this delicious baked rasgulla in kolkata. Attended a wedding reception event in my family. Lovely memorable days with family members. Missing those moments.
This baked rasgulla was one of the party dessert. Everyone loved it. Something different from regular baked rasgulla. Makha sandesh or gur sandesh was the key ingredient.
My brother in law Taposh Roy requested the caterer of that event for the recipe. And he happily share his recipe with us. Thanks to him and Taposh.

Earlier I made baked rasgulla with an easy method. Just layered a mixture of condensed milk, khoya or dried milk and little milk over the squeezed rasgulla and baked.

But this recipe is little different.
Tried the recipe after returning home. And enjoyed the heavenly taste again. Sharing is caring so sharing this awesome recipe with you all. Make it and enjoy the heavenly taste 😊

Recipe

Rasgulla – 8

Full cream milk – 4 cup

Sugar – 3 tablespoon

Homemade paneer or cottage cheese – 1/2 heaped cup

Khajur gur or date palm jaggery – 2 tablespoon or to taste, grated

Cardamom powder – 1 teaspoon

Condensed milk – 1/4 cup

Chopped pistachio to garnish

Method

Boil 4 cup full cream milk in a heavy bottom pan. Let the milk thickened on low flame. Add 3 tablespoon sugar and mix.

Don’t stir the milk frequently. We want the milk topping so just bring the milk topping or malai towards the sides with a spoon gently.

Don’t make the rabdi or thickened milk grainy or dry.
When the milk change it’s colour and thickened remove from heat. Add 1/2 teaspoon cardamom powder.
Keep this thickened milk in refrigerator or under fan for 30 minutes.

After 30 minutes remove the milk topping or malai from it and keep aside.
My thickened milk or rabdi remains 1&1/4 cup after removing the milk topping. If your milk is too thick you can add little milk in it.

Squeeze rasgulla with your palm to remove the sugar syrup. Don’t worry it will swell again.

Heat the thickened milk or Rabdi.

Dip all the squeezed rasgulla in thickened milk or Rabdi. When it starts to boil switch off the flame. Soak them in thickened milk for 30 minutes. It will helps the rasgulla to soak thickened milk properly.

Now take the paneer or cottage cheese on a plate. Mash well with your palm.
I have made the paneer or cottage cheese out of 1/2 litter milk.
When the paneer becomes smooth add grated khajur gur or date palm jaggery. Mash again to make it smooth and little greasy.

Heat a nonstick or heavy bottom pan. Cook the paneer on low flame for 5 – 6 minutes. Stir continuously. Switch off the heat.
Let the mixture cool down.
Add 1/2 teaspoon cardamom powder and mash it again until it becomes smooth. Mix condensed milk with it and keep aside.

In a baking tray arrange all the thickened milk soaked rasgulla. Layer the paneer or cottage cheese mixture over it evenly.
Now layer the milk topping or malai we have collected from thickened milk.

Garnish with chopped pistachio.

Place on the higher rack of your oven.
Grill for 6 – 8 minutes or until the top becomes brown.
Enjoy the delicious baked rasgulla warm or chilled.

Notes

1. You add use few drops of rose water with cardamom powder in thickened milk.

2. You can decrease the amount of jaggery and sugar if you like less sweetness.

3. You can use shredded almond for garnishing.

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Eggless Oats Wholewheat Flour Mawa Paneer Malai Cake 

Eggless oats whole wheat flour mawa/milk solid paneer/cottage cheese malai/milk topping cake.
What are you planning to make this Diwali? Some mawa or khoya paneer sweets? We make these in every festival. Why not make a cake with these ingredients. A very delicious soft tea cake.

You can serve it with tea, coffee or a glass of milk.

Cake is made of whole wheat flour and oats. Better than refined flour cake. A very healthy, delicious and soft cake. You can give it in your kid’s tiffin.
Our this week’s 114th #Foodiemonday bloghop theme is Diwali.

Wishing everyone a very happy and prosperous Diwali in advance.

This cake is made of paneer or cottage cheese, mawa or milk solid, oats and whole wheat flour and its cardamom and cinnamon flavoured. You can use any flavour of your choice like vanilla or any fruit flavour. I have used malai or milk topping in it but if you like you can also use ghee/clarified butter or butter or olive oil or any flavourless oil.

I have used tutti frutti and shredded almond and pistachio. You can use any dry fruits or choco chips if you like.

Recipe 

Whole Wheat flour – 1 cup

Ground oats – 1/2 cup

Powdered sugar – 1 cup

Milk topping or malai – 1/2 cup

Mawa/khoya or milk solid  – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cardamom powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Tutti frutti or dry fruits or choco chips – 1/2 cup

Shredded almond and pistachio to garnish

Method

Preheat the oven at 180°.

Grease a cake tin with oil or butter. Dust with flour. And keep aside.

Grind the oats into fine powder.

Mix vinegar and milk. Stir well and keep aside.

Blend paneer or cottage cheese and khoya or milk solid. Make a smooth mixture.

In a bowl mix whole wheat flour, ground oats, cardamom powder, cinnamon powder, baking powder and soda.

In a large bowl mix powdered sugar and vinegar mixed milk. Whisk well.

Add paneer and mawa mixture. Whisk again.

Now add the milk topping or malai. Mix well. Don’t over beat.

Add dry ingredients gradually. Mix well. Make a lump free smooth batter.

Mix the tutti frutti in it. You can also use choco chips or any dry fruits of your choice.

Pour the mixture into greased and flour dusted cake tin. Tap the cake tin gently.

Sprinkle shredded almond and pistachio. Place cherry over it.

Bake in the preheated oven at 180° for 35 – 40 minutes. Or until the toothpick comes out clean.

Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean. Your cake is ready.

Let it cool down completely.

Slice and serve with tea, coffee or a glass of milk.

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Eggless No Bake No Gelatin No Butter Mango Cheesecake 


Eggless no butter no gelatin mango cheesecake. A no bake no cook recipe. Delicious chilled dessert for this scorching hot weather.

You don’t have cheese cream? Don’t worry. Make your cheesecake with paneer or cottage cheese. I have made it with homemade fresh paneer or cottage cheese.
I didn’t used gelatin or agar agar in it. So it will be soft in room temperature. Keep it in refrigerator and serve chilled. You can keep it in freezer for 15 minutes before serving to get firm texture.

Our this week’s 93rd :Foodiemonday bloghop theme is summer fruits.

I have selected royal fruit mango.

One of the most popular fruits in the world.

This delicious and soft mango cheesecake is very easy to make. You need only paneer or cottage cheese, mango puree, yogurt, milk topping or malai, sugar and some mango cream biscuits for bottom crust. Just blend and keep in refrigerator to set.

I have used mango cream biscuits for bottom crust, so didn’t used butter.  But you can use Graham crackers, Marie biscuits or any crackers biscuits. If you are using crackers instead of cream biscuits then you have to use 1/4 cup butter and 1 – 2 tablespoon sugar with it. Add butter to remove the dryness of crackers. Add little more if require. You can use heavy whipping cream instead of malai or milk topping.

Recipe 


Mango – 1 cup chopped

Paneer or cottage cheese – 1 cup

Thick yogurt or hung curd – 1/4 cup

Milk topping or malai – 1/4 cup

Sugar – 1/4 cup + 2 tablespoon or to taste

Mango cream biscuits – 12

Method 


Grease a loose bottom cake tin generously.

Grind the mango cream biscuits. If you want thick crust make it double.

If you are using Graham crackers or any crackers or Marie biscuits add 1/4 cup unsalted butter and 1 – 2 tablespoon sugar with it.

Pour the ground biscuits in the cake tin. Press with a bowl or bottom of a glass. I have used a small glass to set it properly.

Keep it in refrigerator for 15 – 20 minutes.

Beat the milk topping or malai until it becomes stiff. Don’t over beat. Keep it aside. You can use heavy whipping cream too.

Blend chopped mango and sugar. Add paneer or cottage cheese and thick yogurt. I have used fresh homemade chhena/paneer or cottage cheese. Make sure your paneer and yogurt drained completely. Blend until smooth. Taste and add more sugar if require. Its depends on the sweetness of mango. Blend again.

Take out the mixture in a bowl. Fold the beaten milk topping or malai in it.

Pour the mixture over the biscuit crust.

Level with a spoon. Garnish with mango slices and mint leaves. Keep it in refrigerator for overnight. You can make it for  individual serving too. Set in silicone muffins moulds in the same way. Or set in glass bowls for individual serving.

I have already mentioned this cheesecake don’t have gelatin or agar agar. So it will be soft  not firm like with gelatin cheesecake. Before slicing keep in freezer for 15 minutes. Serve chilled.

Enjoy the chilled mango flavoured cheesecake as a dessert.