Egg-less, Sugar-less almond cake baked over gas

Ingredients and Prep

Milk 1 ¼ cups in a pan, add

Seedless dates 1/3 cup

Cook on medium heat till dates are soft , cool and blend well , keep it aside

In a dry blender pdr ½ cup almonds o a fine pdr, keep it aside

In a big bowl add ¾ cup atta,

Baking pdr 1 tsp

Baking soda ¼ tsp

Add the almond flour, give a good mix

Then add milk mixture

Vanilla 1 tsp, mix all well.

Line in parchment like cake pan, tap  few times, smooth top

Sprinkle some slivered  almond

Preheat a pan for 10-15 minutes, on low heat with its lid.

Place the cake pan, let it bake for 55-60 minutes on low heat covered.

You'ld be able to bake in an oven @ 180 C for 15-20 minutes, depending on the size of your oven.

 

 

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Apple kheer

.Ingredients and Prep

1. Chop 2 apples in cubes and put them in saffron infused milk.

2.Cook to slightly soften the apples.

3.Add 4 tsp brown sugar, 1 cassia bark /cinnamon stick and some cashew nuts and almonds.

4.Bring it to a slow boil.

5.After some time add half cup of boiled rice, 2 green cardamoms.

6.Turn down the heat and let the kheer simmer.

7.Garnish it with slices of red grapes/ raisins and serve.

 

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Chena Makhana Kheer

  

Ingredients

2 liters  Milk  

3 tbsp Sugar

A pinch of Cardamom Powder  

50 gm Ghee

50 gm Makhana 

1 tsp Rose Water or Kewra Water

1 tbsp Almond  

1 tbsp Pista

 

Preparations

Blanch pista and almond, slice and keep aside.

 

Boil the milk and keep half of the quantity aside.

 

Slow the flame and simmer the rest of the milk, put lemon juice or vinegar drop by drop to curdle it

 

Strain through a muslin cloth or fine strainer. Keep it aside.

 

Break the makhana into pieces. Take a pan, put ghee and then add broken makhana into it. Roast it gently for about 2 minutes.

 

Pour the rest of the milk saving 20 ml for soaking saffron.

 

When it comes to a boil, crumble the chena and put into simmering milk. Cook it gently on slow flame stirring in between.

 

Add saffron milk, rose water or kewra water and cardamom powder into it. When it thickens adds sugar and mix it well. When it becomes rabdi consistency, switch off the flame.

 

Pour the mixture in 6 serving bowls and garnish it with sliced almond and pista.

 

Keep in refrigerator for about 3 hours and serve chilled.

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The Best Plant Milks to Pair With Coffee and Foods

Plant milks, such as almond milk, oat milk, the now-classic soy milk, and others have experienced a rapid rise in popularity worldwide. People switch to plant milk for health reasons, moral reasons and just for the heck of it, and who are we not to encourage experimentation? So, if you’re trying out plant-based milks, either as an experiment, or because you decided to give up dairy altogether, one thing you’ll notice pretty soon is that one plant-based milk cannot replace cow's milk completely. Not to say that plant milks are a one-trick pony, but different plant milk varieties do work best for different tasks, and in this article, we’d like to explain which plant milks are best cut out for which task.

What are plant milks? 

 Plant milks are essentially plant-based drinks and not milk per se, but they’re referred to as milk because they are marketed as alternatives to dairy. These can be made of a variety of plants: 

Grains (e.g. rice, oats, quinoa) 

 

Nuts (e.g. almonds, hazelnuts, coconuts, cashews, macadamia) 

 

Seeds (e.g. chia seeds, hemp seeds) 

 

Beans (e.g. soybeans, peas). 

 

Mixes of two or more kinds of milk are also popular. Different plant milks will have different nutritional content and can be sold sweetened or unsweetened, all of which will be specified on the packaging of a given product. Because of this variability in nutrients, it’s difficult to assess how healthy plant milks are overall compared to cow’s milk, but we did compare and contrast popular milk varieties in this article: Pros and Cons – Which Milk is Best for You? 

 

Also, keep in mind that not all plant milks will be suitable for everyone, and if you’re allergic to nuts or gluten, some kinds of milk will not be the best for you, so make sure you check the ingredients of each product before consuming or even purchasing it. Finally, in this article, we focused on more affordable and widely available plant milk options because they’re more accessible to consumers. 

 

The Best Plant Milks to Pair With Coffee (and Other Warm Drinks)

Replacing milk or creamer with an equally creamy and frothy plant-based alternative is one of the biggest challenges. In the end, it all boils down to your personal taste, but we do want to give you tips and options, and here are our top picks: 

 

1. Oat Milk is an excellent one to use with coffee because it has a neutral taste and can be whipped up in a nice latte or cappuccino. Also, it’s one of the most sustainable and widespread milk varieties, so it’s double, no - even a triple win. 

 

2. Coconut Milk makes some of the best dairy-free cappuccinos, as it is creamy and can be easily whipped up with no extra effort. It also obviously tastes like coconut, which can be both a good and a bad thing, as those of you who enjoy specialty coffee varieties may find coconut milk a bit overpowering, but those who love coconut will love the taste. 

 

When choosing coconut milk, it’s best to go for the bottled variety, and not the ones that come in cans, as the last one can be a bit too fatty and tends to separate when combined with steaming hot coffee.

3. Soy Milk is also an excellent choice for coffee drinkers, as it has a relatively neutral taste and can be whipped up. It’s also widely available and inexpensive compared to other plant milks. Soy milk is the most nutritionally similar to all plant milks to cow’s milk and is a good source of protein. 

 

 

4. Almond Milk is another suggestion for coffee lovers. You won’t be able to fluff it up as you would the other plant milks listed here, but it’s benefit is that it has a neutral taste and silky texture, so it will complement many coffee varieties. Highly acidic coffee varieties can emphasize the natural bitter aftertaste of almonds, but this is easily salvageable with a dash of sweetener and it doesn’t happen with all almond milk varieties available on the market or homemade almond milk. 

 

 

5. Cashew Milk is our final suggestion. It's very similar to almond milk, but is a bit more full-bodied and has a less nutty taste, which makes it perfect for lattes.

Plant Milks That Go With Cereals and Oatmeal

Plant Milks That Go With Cereals and Oatmeal Plant Milks Suitable for Every Task granola with soy milk Like If you’re concerned that you won’t be able to have your usual morning cereal, granola or oatmeal when you go dairy-free, don’t be, as all three pair perfectly well with a wide range of plant-based milks. 

In fact, we’d venture out to say that plant milks are superior to cow’s milk, as they can add a twist to your ordinary breakfast and make it more variable and interesting. 

 

In our opinion, these are the best plant milk options to pair with cereal and oatmeal: 

 

1. Coconut Almond Milk is my personal favorite to add to granola or cereal simply because it spices up an otherwise bland breakfast without being too overpowering. It also pairs ridiculously well with fruit, especially bananas or mangoes. 

 

2. Almond Milk, (or Oat Almond Milk) is the best to prepare cereal, as it’s fatty enough to make your cereal creamy, but simple enough not to overpower the taste of oats.

3. Hazelnut Milk is an interesting one as well, as it tastes just like Nutella if combined with a bit of dark chocolate, but healthier, and who doesn’t want to have Nutella for breakfast? Hazelnut milk pairs so well with cereal, granola, and oatmeal because it imparts a nutty, simply delicious flavor to any breakfast. It’s also used in baking, but it’s a bit pricey.

 

We wouldn't recommend milks that are too rich or too watery to pair with cereal, granola or oatmeal, so it's best to reserve rice milk, coconut milk, cashew milk and soy milk for other tasks.

The Best Plant Milks for Cooking and Baking 

 

The options of using plant-based milks in cooking and baking are limitless. You can add them into smoothies, soups, and curries, or use them to make the fluffiest pancakes and bake the most delicious desserts. For a few delicious examples, check out this dairy-free recipe of Healthy Carrot and Nut Muffins or this finger-lickin' good Thai Coconut Soup. 

 

When choosing plant milk for cooking or baking, look for the more inexpensive and neutral milk varieties that will be the closest to cow’s milk so that you can simply substitute it in any recipe, with the obvious example of coconut milk that’s traditionally used in many Asian recipes.

Here are our plant milk recommendations: 

 

1. Soy Milk is suitable for cooking and baking because it’s so thin and similar to cow’s milk. Apart from that, it’s the only plant milk we know of that can be turned into buttermilk, just like cow’s milk, which makes it invaluable for baking. Finally, soy milk is relatively affordable, which is an important consideration, since you typically use a lot of it when baking or cooking. 

 

2. Rice Milk is thin and has a very neutral taste, which makes it a suitable option for baking and cooking as well. Another reason to choose rice milk is that it’s the least likely of all milks to cause food allergies, since both it’s nut-free and gluten-free.

 

3. Oat Milk is affordable and has a thin consistency that’s very similar to skim milk. Compared to cow’s milk and most plant milks, it has more protein and fiber, slightly more calories and less fat. Since oat milk has a slightly sweet, yet very bland taste that’s similar to cow’s milk, it works very well for both cooking and baking. 

 

4. Hemp Milk is an interesting, yet somewhat more difficult to get and pricey choice. Still, some people swear by it in pastries and baking in general, plus it’s among the healthiest options out there, since it’s rich in essential omega-3 fatty acids that support good brain and heart health.

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Oats- dates roll

This is a diabetic special sweet, as it contains dates only for sweet, which is healthy, full of fiber, iron, more fiber from oats, Vitamin E from desiccated coconut and nuts, omega 3 from walnuts.

Ingredients

oats lightly roasted and powdered  1 cup

dates if using Medjool dates you don't need to soak them in water, you can straightaway grind 6-7 dates till smooth. If other dates, soak in warm water, drain and grind to smooth paste with 10 dates.

dates cut lengthwise about 6-8

desiccated coconut 1/2 cup

walnuts, cashews finely chopped or crushed 2-3 tbsp

soak almonds in warm water about 1/4 cup,drain and remove skin grind them to a fine paste

cardamom pdr 1/2 tsp

ghee 1-2 tbsp

salt a pinch 

In a bowl, add powdered oats, desiccated coconut, salt,dates and almonds paste mix well to get a smooth dough, if need be add some ghee to make the dough.

roll out the dough between butter papers into thin rectangle. If need be trim the edges.

mix the sliced dates and nuts, spread it in one corner leaving about 1-2 " space, as you need to roll it into a tight roll, using the paper to hold and roll tight, once rolled with the paper, with the rolling pin push it closer the roll, then close the ends tight, roll them with your hands.

Keep them in the freezer for 10-15 minutes, then with a very sharp knife cut them into 1/2" rounds, after you cut the rounds, you can remove the butter paper. 

You can see the dark dates covered with white oats. You can roll the rolls in chia seeds and desiccated coconut mixed together. Or with roasted sesame seeds and desiccated coconut.

 

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Coconut Ladoo- Healthy with dry fruits

 Ingredients

 

4 tbsp ghee

½ cup almond, chopped

½ cup cashew, chopped

¼ cup walnut, chopped

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp raisins

4 cup coconut, grated

2 cup jaggery

1 tbsp poppy seeds

½ tsp cardamom powder

 

 

Preparations

 in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins. roast on low flame until the nuts turn crunchy. keep aside. in a large kadai heat 2 tbsp ghee and add 4 cup coconut. Roast on low flame until the coconut turns aromatic. If you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes now add 2 cup jaggery and mix well. Continue to cook until the jaggery melts. Keep cooking till the mixture starts to hold shape. Add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder. Mix well combining everything well. Now cool the mixture slightly. When the mixture is still warm start making ladoo. Finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated. 

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SOHAN HALWA

 Ingredients

¹⁄₄ cup Sprouted Wheat flour/ Angoori/Samnak

¹⁄₂ cup plain Flour /maida

3 cups milk + 1.5 litres whole milk

 ¹⁄₂ tbsp Citric Acid / tartaric acid or 2 tbsp lemon juice

1 tbsp Alum / fatakdi

¹⁄₂ liter water

¹⁄₄ tsp brown food colour (optional)

350 g Glucose syrup

1 cup granulated Sugar

¹⁄₄ cup ghee + 3 tbsp

¹⁄₂ cup Walnuts

¹⁄₄ cup cashews

¹⁄₄ cup almond

¹⁄₄ cup pistachios

Nuts For garnish as per choice 

 

Instructions

Prepare The Sprouted Wheat. Place the whole wheat in a bowl or container and cover it with enough water to fully submerge the wheat.Let it soak for 24 to 36 hours to soften the wheat kernels. 

After soaking, drain the water from the wheat.Transfer the wheat to a large, dry bowl.Cover the bowl with a wet towel to create a moist environment for sprouting.Allow the wheat to sprout for 2-3 days, ensuring the towel stays damp by adding water if it dries out.

Once the wheat has sprouted, spread it out on a tray to dry.The drying time may vary depending on the weather conditions, typically 1 or 2 days.

Prepare The Halwa

In a heavy-bottomed pan, combine the sprouted wheat flour, plain flour, and gradually add 3 cups of milk while whisking to avoid lumps.Adjust the milk quantity as needed to achieve a smooth consistency.

Pour 1.5 liters of whole milk into the pan and bring it to a boil, stirring occasionally to prevent sticking.

In a glass, dissolve citric acid and alum in water completely.

Once the milk mixture boils, turn off the heat and slowly add the citric acid and alum mixture while gently stirring. (you may not need all of the mixture , once milk curdle , stop adding more alum mixture)

Turn on the heat again and cook the mixture until the milk curdles and water spreads.

Turn the flame to medium-high and add brown food color, sugar, glucose syrup, and ghee.Cook until all water evaporates, stirring occasionally.

Stir continuously and cook until the halwa leaves the sides of the pan and you see strings of sugar and glucose.

Remove the halwa from heat and let it cool for 20 minutes.

Mix in the dry fruits and additional ghee. Transfer the mixture into a mold, layering with dry fruits.

Let the Sohan Halwa cool down completely in the mold for 6-7 hours.Once set, slice and serve as desired.

 

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Easy No-cook Nutty ice-cream

INGREDIENTS

cashew nut 2 tbsp

almond 2 tbsp

soak in hot water  20-30 minutes, then peel the skin

add the in the blender jar almonds and soaked cashews,

add sugar  1/3 cup

milk  ¼ cup at room temperature, blend till smooth

in a bog bowl add cold whipping cream 1 cup / 250 ml

blend till stiff peak forms

now add the nut paste

vanilla essence 1 tsp

blend well

add chopped almonds 1 tbsp

chopped cashews 1 tbsp

chopped pista 1 tbsp

raisins  2 tbsp

mix well with a spatula, transfer into a bowl with a lid

level the top, sprinkle some chopped nuts, raisins

cover with a lid, freeze for 7-8 hours or till well set

Serve with an ice-cream scoop

 

 

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