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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Malpua – Indian Sweet Pancakes

 

Malpua – Indian Sweet Pancakes

Ingredients:

  • For the Malpua:

    • 1 cup all-purpose flour
    • 1/2 cup semolina (suji)
    • 1 cup milk
    • 1/4 cup sugar (adjust to taste)
    • 1/4 teaspoon cardamom powder
    • A pinch of salt
    • Ghee or oil for frying

  • For the Rabri:

    • 2 cups full-fat milk
    • 1/4 cup sugar (adjust to taste)
    • 1/4 teaspoon cardamom powder
    • A few chopped nuts (almonds, pistachios) for garnish
    • A few saffron strands (optional)

Instructions:

1. Prepare the Malpua Batter:

  • In a mixing bowl, combine all-purpose flour, semolina, sugar, cardamom powder, and a pinch of salt.
  • Gradually add the milk while mixing until you achieve a smooth batter. The consistency should be similar to pancake batter. Let it rest for about 30 minutes.

2. Make the Rabri:

  • In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer until it thickens (about 15-20 minutes). Stir occasionally to prevent sticking.
  • Once thickened, add sugar and cardamom powder. Mix well and cook for an additional 5 minutes. Remove from heat and set aside.

3. Fry the Malpua:

  • In a frying pan, heat ghee or oil over medium heat.
  • Pour a ladleful of the batter into the hot ghee and spread it gently into a round shape.
  • Fry until the bottom is golden brown, then flip and cook the other side until golden. Remove and drain on paper towels. Repeat with the remaining batter.

4. Serve:

  • Serve the hot malpua drizzled with warm rabri. Garnish with chopped nuts and saffron strands if desired.
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