Lemon butterfly cakes

Small bites – muffins, cupcakes, biscuits and slices – have a very special appeal, perhaps because they have a delightfully self – indulgent, ‘just for me’ feel about them!

Pretty and gorgeous look of cupcakes push me up to bake them. Top of these can also be decorated in a number of ways.

This is a recipe of simple lemon cupcake, top of which resembles like a butterfly. Children love small bites, so they will be thrilled to find a treat in their school lunchbox. I am sharing this recipe specially for my friends who are adorable mom to their children.

Lemon butterfly cupcakes

Lemon butterfly cupcakes

Ingredients for 12 cupcakes :

  1. Self – raising flour – 115 gm.
  2. Baking powder – ½ teaspoon
  3. Soft butter/margarine – 8 tbspoon
  4. Caster sugar – 115 gm.
  5. Lightly beaten egg – 2
  6. Milk – 2 tbspoon
  7. Finely grated rind of ½ lemon

Lemon filling :

  1. Soften butter – 6 tbspoon
  2. Icing sugar/powdered sugar – 175 gm.
  3. Lemon juice – 1tbspoon

    Ingredients

    Ingredients

Procedure :

Put 12 paper baking cases in a muffin tin, or place 12 double – layer paper cases on a baking sheet.

Sift the flour and baking powder in a large bowl. Add the butter/margarine, sugar, eggs, lemon rind and milk and, using an electric hand whisk, beat together until smooth. Spoon the batter into the paper cases (1 tbspoon in each paper case).

batter in the paper cases before baking

batter in the paper cases before baking

Bake the cupcakes in a preheated oven, 180°C for 15 minutes, or until well risen and golden brown.

Cupcakes after baking

Cupcakes after baking

Transfer to a wire rack to cool. As my muffin tin can bake only 6 cupcakes at one go, I had to repeat the process with the remaining batter. Here are my 12 cupcakes. Try to distribute the batter evenly in the paper cases as you can see in the picture below that my batter is not distributed evenly. Also the tops do not come out exactly even after baking, however that doesn’t make any difference.

12 cupcakes

12 cupcakes

To make the filling, put the butter in a bowl and beat until fluffy. Shift the icing sugar, add the lemon juice and beat together until smooth and creamy. Make sure that sugar is completely homogenized with the butter.

When the cupcakes are cold, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half. Spread or pipe a little of the buttercream filling into the centre of each cupcake, then press the two semicircular halves into it at an angle to resemble butterfly wings.

Decorating the cupcakes

Decorating the cupcakes

Now you are ready to serve the delicious and pretty lemon butterfly cupcakes. 🙂

Cupcakes are ready to be served

Cupcakes are ready to be served

Note :

  1. Since my oven is just a OTG oven which is much smaller than the modular ones, 180°C is the correct temperature for me. If you have a big one then set it at 190°C and bake for 15 – 20 minutes.
  2. Scrape off only the rind of the lemon. Do not remove the pith, otherwise it will be bitter.
Advertisements

Homemade Paneer

“Paneer” is nothing but a cheese that can be easily made at home. It was first originated in India and serves as a key element in many Indian delicious vegetarian dishes. As it is not always readily available in the market and even sometimes the market bought “paneer” is not that good in taste, it is better to prepare it at home. This is my first attempt wich turns out really well. The recipe is very simple and I hope you will like it.

Homemade Paneer

Homemade Paneer

Ingredients :

  1. Full fat milk – 1 ilt.
  2. Lemon juice – 2 -3 tbspoon
Milk & Lemon

Milk & Lemon

Procedure :

At first you have to make “chena” or Indian cottage cheese by milk and lemon juice. Look for its recipe under “Useful supplementary” tab in my blog. Recipe

"Chena" or Indian cottage cheese

“Chena” or Indian cottage cheese

Shape the curd or “chena” into a block and wrap it tightly with the cloth. Now keep it on a porous surface under heavy pressure so that you can force out more moisture, and shape it into a firmer block, suitable for slicing and frying. You can use any heavy material even a heavy book or pile of books as I often do. The longer you press the cheese, the firmer it gets, so try to leave it for overnight.

Paneer under heavy weight

Paneer under heavy weight

After that you will be ready to cut the paneer block into pieces and use them into your desired recipes. You can also refrigerate this paneer for up to 2 days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.

Rasmalai or Rashomalai

“Rasmalai” is another popular Indian sweet dish made from milk, and one of my favourites too. The only way out not to stay deprived from these dear dishes, here far away from India, is to prepare them at my own kitchen. So, here comes the recipe of Rasmalai for you which you can try with ease. If you liked the recipe of Rasgulla, you will like Rasmalai for sure. Enjoy !!!!!!!!

Delicious Rasmalai or Roshomalai

Delicious Rasmalai or Roshomalai

Ingredients for 12 – 14 Rasmalai :

  1. Full fat milk – 2 lit.
  2. Lemon juice – 2 – 3 tbspoon
  3. Granulated Sugar – 300 gm.
  4. Semolina  – ½ teaspoon
  5. Powdered sugar – 1 tbspoon
  6. Green cardamom – 2 – 3
  7. Sliced pistachio – ½ tbspoon
  8. Almond – 3 – 4
  9. Few strand of saffron
Ingredients

Ingredients

Procedure :

Making of “Rasmalai” consists of two major steps. First step is to make “Ras” which is nothing but a “flat Rasgulla” and the second one is to prepare “Malai”, which is a concentrated milk flavoured with saffron, cardamom, pistachio and almond in which the “Ras” is immersed.

Step 1 : Making of “Ras”

At first you have to prepare “chena”or Indian cottage cheese with 1 lit. of the milk and lemon juice. For this recipe look into the page entitled Chena/Indian cottage cheese under the “Useful Supplementary” tab in my blog.

"Chena" or Indian cottage cheese

“Chena” or Indian cottage cheese

In order to squeeze out the excess water from the cheese either hang the cheese cloth containing the cheese for at least 30 minutes or keep it under heavy pressure for approx. 10 – 15 minutes. You can use any heavy material even a heavy book as I often do.

Now place the cheese on a clean flat surface and knead with your palm for 7 minutes. Then add semolina and powdered sugar and again knead for another 7 minutes or until you get a smooth dough. Leave the cheese dough for 1o minutes so that semolina can absorb the water from the cheese and mingle well with it.

Kneading of chena with pulm

Kneading of chena with palm

Now make 12 – 14 smooth cheese balls from this dough. Flatten them a bit pressing by hand to get the shape of Rasmalai.

Round & flat cheese balls

Round & flat cheese balls

Now take 80 gm. of granulated sugar and 1 cup of water in a pressure cooker to make the sugar syrup for flat rasgullas. Put the pressure cooker on medium flame and let the sugar dissolve. As the mixture starts to boil put the flat cheese balls into it and cover with the lid. Cook for 5 – 7 minutes over low flame or until you get the first whistle. Don’t uncover it immediately, let it come to the room temperature, otherwise the cheese balls will shrink and you will not get the desired sponginess. In the meanwhile let’s make the “Malai”.

Step 2 : Making of “Malai”

Take the remaining 1 lit. of milk in a heavy bottomed pan. Boil the milk over medium heat till it reduces to half of its volume, stir occasionally so that it does not get burnt from the bottom. This process takes a long time so have patience. In the meantime slice the almonds and grind few of it and few of sliced pistachios. Also grind the green cardamoms. Add remaining sugar, cardamom, saffron strands, grounded almond and pistachio into the reduced milk. Boil the milk for few more minutes until the sugar get completely dissolved into it. Now let it also come into the room temperature.

Assembling of “Ras” & “Malai” :

"Ras" & "Malai"

“Ras” & “Malai”

Squeeze the sugar syrup from the “flat rasgullas” or “ras” and immerse them into the “malai”. Garnish with sliced almon and pistachio.

Garnishing Rasmalai with Almond & Pistachio

Garnishing Rasmalai with Almond & Pistachio

Leave it like this for at least 30 minutes before serving so that the “malai” can well be absorbed by “Ras”.

Rasmalai is ready to serve

Rasmalai is ready to serve

 Note :

  1. Don’t add lemon juice in very hot milk. The result would be a hard cheese which is not desirable for this recipe.
  2. For best result make the “chena” or cottage cheese the night before your day of preparation. Hang the cheese cloth containing cheese overnight in order to remove the excess water.
  3. The amount of water to make “Rasmalai” sugar syrup should be less than that of “Rasgulla” syrup. For the fact that here the cheese balls should interact with the surface of the vessel to maintain its flat shape. (Ref. Rasgulla recipe).
  4. Don’t overcrowd the vessel/pressure cooker with cheese balls. There should be enough space left in the vessel for cheese balls to turn double in size. So if you have quite a large number of cheese balls then divide them into batches before putting them into the pressure cooker.

 

 

 

 

Kalakand

“Kalakand” is a very popular Indian sweet. It is made during different festivals and celebrations in India. Today I am giving you a very simple recipe of making it at home. Packed with calcium and protein, this energy rich recipe is just what you need to perk you up on a slow day.

Kalakand

Kalakand

Ingredients for 9 – 12 pieces :

  1. Whole Milk – 2 liters
  2. Lemon juice – 2 tbspoon
  3. Powdered sugar – ½ cup
  4. Thinly sliced pistachio for garnishing
  5. Ghee for greasing

Procedure :

First of all make “cottage cheese” or “paneer” or “chena” with 1 lit. (approx. 4 cups) of the milk. For its recipe look into the page entitled Chena/Indian cottage cheese under the “Useful Supplementary” tab in my blog.

In a heavy bottomed pan boil the remaining 1 lit milk on medium flame until it reduces to half, stir occasionally so that it doesn’t get burnt at the bottom. After squeezing the water very well from the “paneer” break them into small pieces and add to the half reduced milk in the pan. Now cook this, stirring continuously, till it becomes a kind of dough and starts leaving the pan from the bottom (i.e. all the moisture evaporates and a solid mass remains). Then add the sugar and stir for another 2 or 3 minute to incorporate the sugar very well into the dough. After adding the sugar you will get a soft dough in a lump form. Now transfer it in a plate greasing with ghee and flat it out in  a ½ inch thick square and level the surface. Now sprinkle the sliced pistachios on top while it is still warm so that the pistachio can stay on the top of the Kalakand well. Now leave it to set for a few hours in a cool, dry place. When completely set, cut into squares or diamonds.

Kalakand

Bengali’s Popular Dessert “Rasgulla” or “Roshogolla”

“Rasgulla” is a speciality of Bengal. This is my first blog post and I am sharing the recipe of it with you. It is a less ingredient and less time consuming recipe. Hope you will like it. Now surprise your near and dear ones by making it at home.

Rasgulla

Rasgulla

Ingredients for 12 pieces :

  1. Milk (2%) – 4 cups
  2. Lemon juice – 2 tablespoon
  3. Fine semolina – 1 teaspoon
  4. Sugar – 1½ cups
  5. Water – 4½ cups

Procedure :

The first step of making “Rasgulla” is to prepare “chena” or Indian cottage cheese. For its recipe look into the page entitled Chena/Indian cottage cheese under the “Useful Supplementary” tab in my blog.

"Chena" or Indian cottage cheese

“Chena” or Indian cottage cheese

In order to squeese out excess water from the cheese either hang the cheese cloth containing the cheese for at least 30 minutes or keep it under heavy pressure for at approx. 10 – 15 minutes. To do that you can use a heavy book also like me.

Now make small pieces of that chena and put them into a mixer. Mix it for couple of minutes and take it out on a clean, flat surface and again knead it with the palm for 5 minutes until the dough becomes very smooth. You can skip the step with the mixer and do it only by hand which I prefer. At the middle of the kneading process add the semolina.

Kneading of chena with pulm

Kneading of chena with pulm

Then start making equal size, crack-free, small balls out of this dough.

Making of cheese balls

Making of cheese balls

I have finished with 14 balls. You can increase or decrease this number according to your desired size of Rasgullas. Don’t make these balls too large as they will be double in size after getting into the sugar syrup.

14 cheese balls redy to get into the sugar syrup

14 cheese balls ready to get into the sugar syrup

Now it’s time to make the sugar syrup. Be careful while making the sugar syrup. It should not be very dense otherwise it will not be absorbed properly by chena. Take a pressure cooker, pour 4½ cups of water and 1½ cups of sugar into it. Put it on the stove and let the sugar dissolve completely. Add the balls of chena after boiling the syrup for few minutes. Put the lid of the cooker and let it cook for 5-7 minutes on medium-low flame or until you get the first whistle. Put the gas off. Please don’t unlid the cooker immediately, let it come to the room temperature and then open it. Otherwise the rasgullas will shrink and you will never get the desired sponginess.

Rasgullas are ready to be served

Rasgullas are ready to be served

Now you are ready to serve the delicious ‘rasgullas’.

Note :

  1. Don’t add lemon juice in very hot milk. The result would be a hard cheese which is not desirable for this recipe.
  2. For best result make the “chena” or cottage cheese the night before your day of preparation. Hang the cheese cloth containing cheese overnight in order to remove the excess water.
  3. The amount of water to make “Rasgulla” sugar syrup should be more than that of “Rasmalai” syrup. For the fact that here the cheese balls should not interact with the surface of the vessel to maintain its round shape.(Ref. Rasmalai recipe)
  4. Don’t overcrowd the vessel/pressure cooker with cheese balls. There should be enough space for cheese balls to turn double in size inside the vessel. So if you have quite a large number of cheese balls then divide them into batches before putting them into the pressure cooker.