As most of us are looking out for healthy recipes, but like to have desserts especially when it comes to cakes, who say no? So thought of making a healthy cake, this resulted in my vegan Coffee Cake with walnuts. Already I shared my Coffee Cake with Nutty crunch and this cake is very special and completely different from that as it has no eggs, no butter, no sugar, and no milk and prepared with wheat flour/atta.
This cake is very healthy dessert and good not only for weight watchers, but also for diabetes people. Also this tastes yum, and has the soft and fluffy texture which would be liked by everyone. Enjoy your winter by giving a try to this healthy and delicious Vegan Coffee Cake. Let me share the recipe…
Nei Inippu is one of the traditional and authentic dish prepared for Christmas in my Home Town (Tuticorin). I like this dish to the core, my neighbors prepare and share this with us for Christmas.
This is made up of rava, ghee/clarified butter and sugar with a pinch of shajeera and few cardamom pods. It takes time to get set after preparation almost 6 to 7 hrs. But my kids gave only an hour to get set and then started having it. Let us move on to the recipe…
Rava / Semolina – 1 cup
Sugar – 2 cups
Grated coconut – 1 cup
Cardamom pods – 2 nos
Shajeera (cake seeds) – ¼ tsp
Ghee/Clarified butter – 2 tbsp
Salt – a pinch
Rava/Semolina getting roasted in ghee/clarified butter
Grated coconut getting roasted in ghee/clarified butter
Grated coconut, crushed cardamom pods and shajeera in sugar syrup
With ghee/clarified butter
Heat a tsp of ghee/clarified butter in a non-stick pan, add in the rava and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
Heat a tsp of ghee/clarified butter in a non-stick pan, add in the grated coconut and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
Crush the cardamom pods and keep it aside.
Take the 2 cups of sugar with 4 cups of water in a non-stick kadai, and keep in medium flame, keep on stirring every once in a while until it comes to thick consistency takes about 10 mins.
Now add in the roasted coconut along with the crushed cardamom, pinch of salt and ¼ tsp of shajeera. Keep on stirring once in a while until the coconut gets well blend with the sugar syrup or for 5 mins.
Grease a plate with a tsp of ghee and keep it aside/
Reduce the flame to low, and add in the roasted rava/semolina little by little and keep on stirring (be sure no lumps are formed).
Keep on stirring continuously for almost 15 mins or until the rava/semolina gets cooked.
Add in a tbsp of ghee/clarified butter and continue stirring until it leaves the sides and becomes thick.
Transfer the rava/semolina to the greased plate and spread it with a spoon.
Slice into pieces with a knife and let it set, it takes almost 6 to 7 hrs.
Take off the pieces gently and store it in an air-tight container.
Long ago I got this recipe in a Cookery show by Chellam Gopalakrishnan, I love all her recipes, from the way she describes the making of the dish, and one could feel her love, dedication towards food. I started baking frequently only after watching her cookery programs. This one was my family’s favourite biscuit from my hands. I bake this very often, since it’s very easy to bake and needs very less ingredients. A perfect tea time snack. Let us move on to the recipe…
As it’s Friday, I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.
Yoyo Biscuit / Custard Biscuit
Yoyo Biscuit / Custard Biscuit served with Black Coffee
Yoyo Biscuit / Custard Biscuit
Butter – 200 gm
All purpose flour / Maida – 200 gm
Powdered sugar – 100 gm
Custard powder – 60 gm
Salt – a pinch
Making of Yoyo Biscuits / Custard Cookies –
In a bowl, sieve all purpose flour/maida and custard powder.
Bring the butter to room temperature.
Add in the powdered sugar to the flour and mix it well.
Add in the butter and stir it well with your hands, until it comes to the folding consistency.
Leave it to rest for 5 mins.
Preheat the oven to 180 degree C.
Grease a baking tray with butter and dust it with all purpose flour.
Now divide the dough into small portions and roll them to small balls and flatten with your hands.
Place the biscuits one by one gently and continue baking at 180 degree C for 4 mins or until it starts browning.
Leave it to cool (room temperature) in the tray for 10 mins.
Serve hot with Coffee, tea or milk. A perfect tea time snack for kids.