Tag Archives: desserts

Rum Truffles with Awards

Sitting home last evening after a spicy dinner I deserved (or desired ;)) something very yummy and sweet that could be a great end to the day. So I prepared this quick and simple sweet delicacy which turned out amazing. I referred to couple of books and blogs mixed and matched couple of ingredients and vallah..Rum truffles were born ;).

A very few remain the refrigerator now!! This took me around half an hour only, so go for it and make these sweetums..

Ingredients –

Plain chocolate – 150 gms
Butter – 2 tablespoons
Rum/ Rum essence – 2 tablespoons
Shredded coconut – 50 gms
Cake crumbs – 100 gms
Icing sugar – 7 tablespoons
Cocoa powder – to roll the truffles

Procedure –

  • Break the chocolate into pieces and place in a bowl with the butter.
  • Set the bowl over a sauce pan of simmering water (double boiler method) and stir until melted and combined.
  • Remove from the heat and beat in the rum. Stir in the shredded coconut, cake crumbs and two thirds of the icing sugar. Beat until combined. Add a little extra rum if the mixture is stiff.
  • Roll the mixture into small balls and place them on a butter paper. Chill until firm.
  • Sieve the remaining icing sugar and cocoa powder onto 2 different large plates. Roll half of the truffles in the icing sugar until nicely coated and roll the remaining in the cocoa powder.
  • Place the truffles to chill in the refrigerator.

Tips –

You may use vanilla essence instead of rum essence or rum flavor.
Substitute rum with any other alcohol if preferred.



Anshika of Cooking pleasures, Renuka of Love of Cooking, and Jagruti of Joy of Cooking shared the first award with me. Have a look at their beautiful blogs. Devi of Fresher’s cook book has shared the second one . Again I must say she too has a yum blog ;) . S of Art, Food and Travel Chronicles the third one . A great blog to visit. Neat space.

Thanks so much for these awards.

I would like to pass on these awards to :-

SE - Denufood
Parita -Parita’s Kitchen
Deepa – Hamaree Rasoi
Jyoti – Veggie Hut
Jayashree – Desifoodbytes
Shubha – Munch crunch and such
Jisha – Jisha’s Kitchen
Sheetal – Eats eats and eats
Ash – Konkani Foodie
Rachana Kothari

Pineapple Cake


Now I can write ;)

My sister-in-law returned to India after a gap of almost an year. She was dying to eat a pineapple cake. She was too much done with chocolate cakes (how could she???). I had a fine solution. Within a matter of 1 hour I prepared this yummy cake for her. Within minutes all that remained was an empty plate. (We all had a share of it, after a bigg fight ;)).

So all you cake lovers, here’s a treat for all your sense and taste buds. Enjoy!!!

Ingredients –

Refined Flour / Maida – 100 gms
Baking Powder – 1 teaspoon
Sugar – 100 gms
Butter (melted) – 50 gms
Eggs (separated) – 2 at room temperature
Pineapple essence – 1 teaspoon

For the icing –

Whipped cream (sweetened) – 1 ½ cups (I used bluebirds powdered whipped cream)
Tined Pineapple – 2-3 rings
Water – ¾ cup
Grounded sugar – 3 tablespoons
Butter (salted) – 3 tablespoons (melted)

Procedure -

  • Base line an 8 inch diameter cake tin and on sides with butter paper.
  • Pre heat the oven to 180 degrees Celsius.
  • Beat the egg white and yolk separately.
  • Now add the sugar to the yolk and beat. Gradually add the beaten egg white. Beat till the sugar is completely melted and the mixture is nice and creamy.
  • Add the melted butter and sift in the refined flour and baking powder together in to the mixture.
  • Add the pineapple essence and fold the mixture gently.
  • Pour in to the prepared tin and place it in the centre rack position of the oven and bake for 180 degree Celsius for 25 – 30 minutes or till the cake becomes golden brown and a skewer or a tooth pick when inserted comes out clean.
  • Remove the cake and let it cool completely on the wire rack. Remove the side and base lined paper.
  • In a bowl mix the water and powdered sugar.
  • Once the cake is cooled, cut the cake horizontally. You will get 2 round cakes.
  • Now using a spoon start pouring the sweet water evenly on both the cakes. Add the melted butter evenly on both the cakes.
  • Cut the pineapple rings in to small pieces.
  • Take an inverted bowl and place a plate on it. Place one of the cakes on it and spread the whipped cream evenly over it. Place some pineapple pieces over it.
  • Place the second cake over it and again repeat the above icing procedure.
  • Again spread the pineapple pieces over and spread the icing on the sides too.
  • Cover the cake and place in the refrigerator to cool for 2-3 hours before serving.

Tips –

Adding water over the cake keeps it nicely moist. The cake doesn’t become dry.
Whipped cream quantity could be changed according to the preferences.
Always use tinned pineapple. Fresh pineapples add a bitter taste to the cake.
How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.
And last but not the least always use exact measurements while baking for your cake to become a success.

Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.

Gajar Ka Halwa

“Beta, meine tumhare liye, gajar ka halwa banaya hien” (well, I can’t translate this, such a funny never ending statement). This is one of the most used dialogues in almost all old hindi film. I always wonder why all the filmy moms love to prepare this for their long lost or exams passed pappus.

It’s such a quick and an easy one to prepare that anyone can make it within no time, be it filmy moms and our real ones. This is a sweet dish which is very common in India. It is prepared from ingredients which are easily available in our kitchen. Well now I know why this is a common preparation.

So, everyone “meine tumhare liye gajar ka halwa banaya hein ;)”(Everyone, I have prepared gajar ka halwa for you). Enjoy this delectable dessert and let me know if you have ever prepared this for your loved ones and said that famous dialogue yourself.

Ingredients –

Carrot (grated) – 2 cups
Sugar – ½ cup
Milk – ½ cup
Fresh Cream/ Malai – ¼ cup
Clarified butter/ Ghee – 2 tablespoons
Cardamom Powder – 1 teaspoon
Cashew nuts and almonds –to garnish

Procedure –

  • In a pan heat the butter. Add the grated carrot and sauté for 4-5 minutes on low flame till the natural raw smell of carrot is vanished.
  • Add the milk, malai, cashew nuts, almonds and sugar and sauté well.
  • Cook on low flame by stirring in between till the halwa is cooked in the milk.
  • Once all the milk is absorbed by the halwa that mean s the halwa is almost done.
  • Add the cardamom powder and mix well. Sauté for a minute more and tehn turn off the gas.
  • Let it cool and garnish with shriveled almonds.

Tips –

Add dry fruits like dried raisins, pistachio, etc. according to your preference.
You may also use condensed milk to make this. Then reduce the milk and sugar quantity accordingly.

Choco-vanilla Cake

This was actually supposed to be a Choco Vanilla Swirl cake . But unfortunately the swirls are missing :( . It’s a mixture of one of the 2 most loved flavors. This was my treat I prepared for our wedding anniversary. It turned out beautiful and tasty.

A yummy cake that definitely added a cherry on the icing for the special day!!

Ingredients –

Refined flour – 100 gms
Baking powder – 1 teaspoon
Butter (at room temperature) – 75 gms
Castor sugar – 100 gms
Vanilla Essence – 1 teaspoon
Eggs (at room temperature and separated) – 2
Unsweetened cocoa powder – 2 tablespoons
Milk- 3 tablespoons

Procedure –

  • Pre heat oven to 180 degrees centigrade. Base line a 7 inch x 6 inch x 2 inch tin with a parchment paper.
  • Mix the butter and sugar. Beat it until the mixture is creamy and the sugar is completely dissolved.
  • In another bowl beat the egg whites till light and creamy. Add vanilla essence to the egg yolk and whisk.
  • Add the whisked egg yolk mixture to the butter and sugar mixture while continuously beating. Now add the beaten egg white. Whisk well for a minute.
  • Sift the flour and baking powder and fold it into the egg mixture gently. Add the milk and mix well.
  • Now transfer half the mixture in the prepared cake tin.
  • Quickly add the cocoa powder to the remaining cake mixture and mix well lightly.
  • Place the cocoa mixture, too, in the cake tin.
  • Using a fork or a skewer lightly mix the 2 colored mixture in the tin. Do not over do or you would not get the desired swirly look. ( I guess I over did it :()
  • Place it in the oven in the centre rack position and bake on 180 degrees centigrade for 25-30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool on a wire rack completely before seving.


Use exact measurements to make a cake.
Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.

Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.

Coconut Strawberry cake

In the last week, we had a coconut abundance in our house. My husband, a friend and even me bought coconuts without communicating with each other. It ended up as 4 coconuts in one day at our place. I always wanted to prepare this recipe and it struck me why not today.  Coincidentally,  we had recently purchased a bottle of strawberry crush. I decided to experiment something new and tasty with these two.

Guess what ? It came out yummy (Why don’t we have more expressive phrases related to food) I am sure you will love this too.

So go hurry up, try this :)

Ingredients –

Maida (flour) – 100 gms
Butter (melted) – 100 gms
Sugar – 100 gms
Baking powder – 1 teaspoon
Freshly desiccated coconut – 50 gms
Eggs (beaten) – 2 at room temperature
Coconut cream or normal cream – 2 tablespoons

Icing –

Icing sugar (sifted) – 100 gms
Coconut cream or normal cream – 3 tablespoons
Butter (melted) – 40 gms
Strawberry Crush – 2 tablespoons

Garnishing –

Desiccated coconut – 1 tablespoon
Strawberry crush – 1 teaspoon

Procedure –

  • Pre heat the oven at 180 degrees centigrade.
  • Sift the flour and baking powder thrice. In a bowl transfer the sifted flour, sugar, beaten eggs and melted butter and beat until smooth and the sugar is completely dissolved.
  • Now add the desiccated coconut and the cream and mix gently.
  • Transfer it in a base-lined cake tin and bake for 25 minutes or till golden in color.
  • Transfer the cake to a wired rack to cool down. Once cooled peel off the parchment paper from the base.
  • In a bowl mix the icing sugar, butter, cream and the strawberry crush and mix well.
  • Cut the cake in to horizontal halves and apply the icing evenly over it using a palette knife on each cake. Sandwich them together and apply the frosting evenly all over cake.
  • Garnish with freshly desiccated coconut and strawberry crush.

Tips –

When a skewer or a knife inserted in the cake comes out clean that mean your cake is done.
You can also exclude the strawberry crush in the icing instead add a tea spoon of vanilla essence.
Would love to hear what do you think. Do comment.