Pista Mawa Baklava Cake

Measurement cup -200ml
Ingredients :
Wet Ingredients :
Condensed milk - 1 cup
Milk - 1/4th cup + 2 tbsp
Oil - 1/2 cup
Vinegar - 1 tsp
Powdered sugar - 2 tbsp

Dry ingredients
Suji/Maida - 1 +1/4 the cup
Pista - 1/4th cup
Cardamom - 3 pcs
Baking powder- 1 tsp
Baking soda - 1/2 tsp
Mawa - 1/2 cup grated

Baklava :
Filo sheets
Pista + Powdered sugar + Rose petals
Melted butter
Honey
Garnish with pista slivers, rose petals & saffron.

Method :
Grind Suji or maida + Pista + Cardamom to a powder
1. Mix all the wet ingredients and powdered sugar.
2. Add suji pista mixture, baking powder & baking soda and combine.
3. Bake @180*C for 40-45 mins
4. Cool completely
5. Make the baklava by layering one filo sheet, spread melted butter, spread some pista pdr with rose petals, spread another filo sheet, spread melted butter, repeat the process with 5 sheets, not puting the filling over the last sheet. bake @180* for 25 - 30 mins  till golden brown & crisp(5 circle sheets, then pista mixture & 4 circle filo sheets)
5. Put the baklava sheet over the cake. Pour  honey & garnish with rose petals, pista slivers & saffron.

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Indian Fusion Dessert- Gulab Jamun With Vanilla Custard

Ingredients

• 12-14 medium gulab jamun
• 3 cups milk
• ½ cup sugar or to taste
• 4 tbsp vanilla flavour custard powder
• ½ tsp cardamom powder
• chopped nuts for garnish
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  TO MAKE THE CUSTARD:

  • In a bowl, mix the 4 tablespoons custard powder with half cup milk to form a smooth paste. Make sure there are no lumps.
  • Heat the remaining milk (2.5 cups) in a saucepan over medium heat. Stir often to prevent scorching.
  • Once the milk comes to a simmer, add sugar and stir until it dissolves completely.
  • Slowly pour the custard paste into the simmering milk, whisking continuously to prevent lumps.
  • Continue cooking the custard over low to medium heat, stirring constantly, until it slightly thickens. This usually takes about 5-7 minutes.
  • Remove from heat and add cardamom pdr. Once the custard cools, transfer it to a bowl. Cover it with a cling wrap to prevent skin formation. Refrigerate for at least an hour.
   

• ASSEMBLING GULAB JAMUN  And CUSTARD  In CUPS: Cut one jamun to four pieces and arrange in the serving cup. Add few spoons of the custard and top with a gulab jumun (cut to half) add chopped nuts on top. 

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations 
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  https://cancersupportindia.blogspot.com  for infor on cancer and health related topics
  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs. I'm going to add posts there, do give me your valuable feed back on my blogs.