Date and Almond Cake

 Dates are packed with natural sugars, making them an ideal substitute for refined sugar in baked goods. These sweet little fruits are also high in fiber, which aids digestion, and are rich in potassium, essential for heart health. They contain antioxidants that can help combat inflammation and support your immune system. 

Almond  are a powerhouse of nutrients. Full of heart-healthy fats, almonds help reduce cholesterol levels, keeping your cardiovascular system in top shape. They’re also an excellent source of protein, making this cake not just a sweet treat but one that can keep you feeling satisfied for longer. Plus, almonds are rich in vitamin E, a powerful antioxidant that promotes glowing skin and protects against oxidative stress.

  

Ingredients

200 gm pitted dates, chopped

150 gm ground almonds

200 gm sugar

3 large eggs

120 ml vegetable oil

100ml milk

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon pdr

1 tsp vanilla extract

50 gm sliced almonds (for garnish)

For the Honey Glaze:

 100g honey

2 tbsp water

1 tbsp lemon juice

Directions

Preheat the oven to 180°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan.

 

In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla extract until smooth.

 

In another bowl, combine the chopped dates, ground almonds, baking powder, salt, and cinnamon.

 

Gradually fold the dry ingredients into the wet mixture until fully combined.

 

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

 

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

 

While the cake is cooling, prepare the honey glaze by heating honey, water, and lemon juice in a small saucepan. Simmer for 5-7 minutes, then remove from heat and set aside.

Once the cake has cooled, drizzle the honey glaze over the top and garnish with sliced almonds before serving.

Note- You may add any other nuts of your choice. 

You can use egg substitute, which you can see in my earlier post.

Those who don't prefer it too sweet, can omit or reduce the amount of sugar

 

 

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Almond-Buckwheat Granola with Yogurt and Berries

Ingredients

For granola

• 1 Tbsp. olive oil
• 1 Tbsp. pure maple syrup
• 1/4 tsp. kosher salt
• 1/2 cup buckwheat groats
• 1/4 tsp. ground cinnamon
• 1/3 cup sliced almonds

For serving (1 bowl)

• 3/4 cup plain Greek yogurt
• 1/2 cup mixed berries
• 1/3 cup almond-buckwheat granola

• Pure maple syrup, for drizzling or Honey

  
  

  Method

  Heat oven to 300°F. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together oil, maple syrup and salt.

  Heat medium cast-iron skillet on medium-high. Add groats and toast, shaking and tossing often and adjusting heat as needed, until crisp and light golden brown, 2 to 4 minutes. Transfer to bowl with maple syrup mixture and toss to coat (it will sizzle), then stir in cinnamon and almonds. 

  Spread mixture onto prepared baking sheet and bake, stirring halfway through, until golden brown, 15 to 20 minutes. Let cool.

  Serve granola with yogurt, berries and drizzle of maple syrup if desired.

 

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Instant Rasmalai

 Ingredients

• 12 ready-made rasagullas
• ½ liter or 2 cups milk
• 100 gm or ¼ tin of condensed milk
• 3 tablespoons badam mix powder/ in MTR brand
  
• Few almonds, sliced or chopped
• Few strands saffron
• ¼ tsp cardamom powder (optional)

Instructions

1. Remove the rasgullas from the syrup and press them between the palms of your hands (or use a lemon squeezer) gently to remove as much sugar syrup as you can. Keep aside. Try not to squeeze too much as they may break or crumble. This is done to make sure they will drink up the milk mixture once they are dipped into them.
2. In a saucepan, mix the milk and condensed milk well and bring to boil, stirring continuously.
3. Once it comes to a boil, add the badam mix powder and stir to make a smooth mixture and make sure there are no lumps. Taste for sweetness and if necessary, add condensed milk or badam powder to suit your taste.
4. Stir in the saffron strands and cardamom powder ( optional)
5. Lower the heat and simmer the milk mixture for about 5 to 8 minutes.
6. Then add the sliced almonds and drained rasgullas one by one and gently simmer for a few seconds more.
7. Turn off the heat and keep the rasmalai covered till it is slightly warm. Refrigerate till serving.
8. Serve soft, fluffy, chilled rasmalai with additional almonds (optional).

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Moongdal Halwa

Ingredients

½ cup Moong Dal

1 cup Milk

Ghee (Clarified butter)1/4 - 1/2 cup

Sugar 1/2 cup or as per taste

1 tbsp Almond flakes

Cashews as much as you like/ prefer

¼ tsp Cardamom Powder

 

Instructions 

• Take the moong dal in a heavy bottomed pan and dry roast till we get nice aroma and the color of the dal starts to change

• Cool the roasted dal and grind it to slightly coarse powder.

• Take a cup of milk in a sauce pan and heat the milk. No need to boil the milk.

• Heat 1/4 cup ghee in a pan. Add the powdered moong dal and stir continuously to avoid lumps. Add cashews and almonds and let the nuts also get roasted in ghee ( add more ghee little at a time)
  

• Now to the roasted dal and nuts, add the hot milk and stir well. The dal will quickly get cooked and the ghee will separate immediately.

• Add sugar and mix well. Initially, the halwa tends to loosen the consistency but within a minute, the halwa starts to thicken and ghee will starts to separate. Add cardamom powder and mix well. Switch off the flame . Take the halwa in a serving bowl

• Serve the delicious Moong Dal Halwa hot and enjoy

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Mango barfi

Ingredients

• 200g sugar
• 500ml tinned or fresh mango pulp
• 150g butter
• 595g milk powder
• 1 tbsp slivered or chopped almonds

 

Instructions

1. Melt the butter in a large, non-stick pan. Add the mango pulp and sugar. Stir and bring the mixture to a boil.
2. Once the sugar has dissolved, turn the heat down. Add the milk powder and stir well to combine. You should have a thick paste.
3. Cook this mixture over a low heat, stirring all the time until it resembles the consistency of mashed potato. This will take around 10 minutes. Do not cook it for longer than 15 minutes.
4. Press the mixture into a L30 x W20 x D5cm (13"x9") rectangular tray-bake pan lined with baking parchment.
5. Decorate with almond slivers and allow to set at room temperature. This will take around 2-3 hours. Refrigerate for 1 hour. Cut into squares and serve.                                       
   

    

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