Gluten Free Cardamom Rose Muffins With Cashews And Almonds

Gluten free eggless cardamom rose muffins with nuts. Aromatic and delicious muffins with oats, soybean flour and flavoured with cardamom and rose.
You will love the aroma and soft texture of these muffins. And nobody can recognize oats in it. My oats hater family members also loved the taste.

These mildly sweetened rose flavoured muffins are also perfect for your kids party. You can use muffins pan or any cupcake moulds to make these muffins. I have made 17 muffins with this batter in two different moulds.

You may like a rose flavoured shortbread cookies on this blog.
I have already shared some more gluten free cakes. Click on the name below to get the recipe.

1. Gluten free vegan sugar free fruit cake

2. Vegan apple jaggery cake

3. Pan or betel leaf cake

4. Gluten free cherry cupcakes

5. Cornmeal carrot cake

6. Vegan fruit cake

7. Apple almond cupcakes

8. Lemon cherry loaf cake

9. Chocolate chiffon cake

10. Mocha coffee cake with coffee glaze

11. Pineapple cupcakes

12. Dairy free lemon glazed Waterchestnut gulkand cake

13. Double chocolate black rice cake

This week 234 #Foodiemonday bloghop theme is Super Nuts And Seeds suggested by Swaty Malik who blog at Food Trails.
Swaty is a very talented blogger. Do visit her space for many wonderful recipes. You will love her different types of mouthwatering desserts and vegetarian recipes. I have recently bookmarked her lamingtons and makhane ki panjiri to try.
Swaty wanted recipes using some nuts and seeds. I have used both. Cashew nuts, almonds, flax seeds and sesame seeds. So here is a nutritious muffins to satisfy your sweet cravings.

Also 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 Sasmita who blog at First Timer Cook. Sasmita has a vast collection of delicious recipes. I have selected this aromatic muffins.

I have used gluten free flour oats powder and soybean flour and added cashew nuts and almonds.
You can also use whole wheat flour, all purpose flour or any other flour of your choice. Walnut, raisins or any other dry fruits can be used to make these muffins. You can also use tutti frutti, candied cherries, cranberries etc.

Recipe

Soybean flour – 1 cup

Powdered oats – 1 cup

Powdered sugar – 3/4 cup

Flaxseed powder – 1 tablespoon

Baking powder – 2 teaspoon

Baking soda – 1/2 teaspoon

Cashew nuts – 1/4 cup

Almond – 1/4 cup

Olive oil – 1/2 cup

Milk – 1/4 cup

Yogurt – 1 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1 & 1/2 teaspoon

Tutti frutti and sesame seeds to sprinkle

Method

1. Preheat the oven at 180°.

2. Grease or line muffins pan or mould with parchment paper.

3. Chop the almonds and cashew nuts into small pieces. Mix 2 teaspoon soybean flour and keep aside.

4. In a bowl sieve soybean flour, powdered oats, flaxseed powder, baking powder and baking soda.

5. In a large bowl whisk oil, yogurt, milk and powdered sugar. These muffins are lightly sweetened. If you want your muffins sweeter add two tablespoon more powdered sugar. Use everything in room temperature.
Add cardamom powder and rose essence. Whisk again.

6. Add sieved soybean flour, powdered oats, baking powder, soda and flaxseed powder. Mix well. Make a lump free batter.

7. Fold in flour mixed chopped almonds and cashew nuts.

8. Fill the batter with a spoon up to 3/4 in muffins pan or mould. Sprinkle little tutti frutti and sesame seeds over it. You can also sprinkle chopped walnuts if you want.

9. Bake in preheated oven at 180° for 25 minutes or until toothpick comes out clean. Insert a toothpick in the center of a muffin to check.

10. Let the muffins cool down before serving.

Enjoy……

Notes
1. Whole wheat flour, all purpose flour or any other flour can be used instead of soybean flour and oatmeal.
2. You can use walnut, raisins or any nuts of your choice or cranberries etc.
3. Any flavorless oil can be used instead of olive oil.

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 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.

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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Sugar Free Sheer Khurma Or Vermicelli Pudding

Sugar free sheer khurma or vermicelli pudding.
Ramadan Mubarak to all my Muslim friends and readers.
May this Ramadan bring joy, health and wealth to you. May this festival brighten up you and your near and dear one’s lives.

Sheer khurma is a rich, creamy and aromatic dessert made of milk, fine vermicelli, dates, sugar and lots of dry fruits and flavoured with cardamom, rose water or essence and saffron.

Sheer stands for milk and khurma stands for dates in Persian language.
According to Wikipedia
Sheer khurma or Sheer khorma literally “milk with dates” in Persian, is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, Indian subcontinent and parts of Central Asia. It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from dried dates.
This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests. It is very popular throughout the Indian subcontinent and Central Asia.

You can get some more pudding or Kheer recipe here

Rasgulla kheer

Khajur gur kheer or date palm jaggery pudding

Chhena/paneer kheer or cottage cheese pudding

Rice kheer or pudding

Chakhao kheer

Our this week’s 148th #Foodiemonday bloghop theme is Eid special recipe.

My humble contribution is this sugar free sheer khurma.
I have made it without sugar or any artificial sweetener. Its naturally sweetened with dates and raisins. You can call it a guilt free treat. You will love it’s divine taste and aroma.
You can serve it hot or warm but I love it chilled. You can make it thick or thin as per your taste. I like it thick but if you want to make it thin just add little more milk to get your desired consistency.

Recipe

Milk – 4 cup + 1 tablespoon

Fine vermicelli – 1/2 cup, broken

Khoya or dried milk – 1/4 cup, optional

Ghee or clarified butter – 2 tablespoon

Chopped Dates – 1/2 cup, tightly packed

Cashew nuts – 2 teaspoon, sliced

Almond – 2 tablespoon sliced

Pistachio – 2 tablespoon, chopped

Chironji or charoli – 1 tablespoon

Saffron – a pinch

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Method

1. Soak Saffron in 1 tablespoon hot milk.

2. Heat 1 tablespoon ghee or clarified butter in a pan. Fry the raisins till puffed up and keep aside.

3. Now fry sliced cashew nuts, almond, pistachio and chironji or charoli. Fry till the dry fruits become light brown and keep aside. You can saute chopped dates too, I didn’t.

4. Add 1 tablespoon ghee in the same pan and fry the vermicelli on low heat. Stir continuously and fry till it becomes golden brown.
If you are using roasted vermicelli like me still fry them in ghee for a minute to get the flavour.

5. Heat the milk in a heavy bottom pan. When it starts to rolling boil simmer the flame. Simmer for 15 minutes.

6. Now add Crumbled khoya or dried milk and mix well. Add chopped dates, fried dry fruits, soaked Saffron and vermicelli.

7. Stir and cook until vermicelli becomes soft.

8. Switch off the heat. It will become thick when cool.

9. Add cardamom powder and rose water or essence. Mix well.

10. Garnish with fried cashews, pistachio, Saffron strands and date.
Serve warm or chilled.

Enjoy the delicious rich, creamy and aromatic sheer khurma or korma.

Notes

1. Sweetness is perfect for me but if you like more sweet you can add 1 – 2 tablespoon sugar in it.

2. If you like the consistency thin add some more milk at the end.

3. If you are using dried dates soak the dates overnight. Or boil with milk.

4. If you are on a restricted diet and don’t want to use ghee or clarified butter then you can fry the dry fruits in oil and add only one teaspoon ghee to fry the vermicelli for flavour and taste.

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

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.

Please visit my facebook page and hit the like button to get the latest update.

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