Ingredients
flour (maida) one cup
mava one cup
sugar one cup
butter half cup
milk 1/3 cup
baking powder 1/4 tsp
eggs 2
cardamom powder 1/2 tsp

Method
Mix cream, sugar & butter till light & fluffy.
Mix together the milk & khoya (grated) & keep aside.
Add beaten eggs to the creamed mixture & blend in khoya mixture & cardamom powder.
Fold the sieved mixture with baking powder & mix well.
Pour this mixture in to tray (greased with butter) & bake it for 20 min.

Ingredients
yellow cake mix (duncan hines or any other brand) – 1 pkt
vanilla pudding (jelly) – 1 small pkt
rum – 1/2 cup
vegetable oil – 1/2 cup
water – 1/2 cup
eggs – 4
almonds – 1/2 cup

Method
Mix all the above Ingredients except for almonds really well.
Grease the bundt pan with oil.
almonds to the mixture and pour in the pan.
Preheat the oven to 325 degrees. Bake at that temperature for 1 hour.

Ingredients
225 gms. soft butter or margarine
225 gms. soft brown sugar
4 eggs
finely grated rind and juice of 1 large lemon
4 eggs
225 gms. self-raising flour
1 tsp. baking powder
225 gms. finely grated carrots
100 gms. finely chopped walnuts
150 gms. icing sugar sifted
1 tsp. oil
lemon slices or walnuts

Method
Cut a circle of greaseproof or non-stick paper to line the base of a 23″ cm round baking ring.
Beat the butter and sugar until light and fluffy. Beat in the eggs and lemon rind.
Sift over the flour and baking powder and fold in.
Beat in the carrots then the walnuts. Spoon evenly into the baking ring and smooth the top.
Bake 8-13 mins. or until the cake tests cooked it may look a small moist on top.
Leave to stand for 10 mins. then turn onto a wire rack to complete cooling.
Beat the icing sugar and oil with enough lemon juice to make a smooth icing.
Spoon over the cake and allow to set before adding lemon slices or walnuts.
May be frozen before icing.Cooking tips : Very finely grated carrots give the cake the best texture. Use half whole meal and half white flour for a coarser textured cake.

Ingredients
butter – 6 ounces
8 tsp
coca powder – 1 tbsp
marie biscuits – 1 box approx 12 marie biscuits
2 eggs

Method
Place butter in a sauce pan. let it be soft.
Add both beaten eggs.
Add sugar and coca powder.
Take a huge sauce pan, place water in it and place it on the flame.
Now place the small sauce pan (having mixture) on the huge sauce pan and simmer it.
Do not place it directly on the flame.
When it become like custard place off the flame
Make 4 or 5 pieces of each biscuit, and add them to the mixture.
Let this mixture be cool at room temperature.
Now place this mixture to a clean shoper bag, press and make its shape like a roll.
Place this in the refrigerator.
When it becomes hard then takes it off from the shoper and cut its pieces like biscuits.
Sweet and tasty cold cake is ready.

Ingredients
bread slices (cut edges)
egss 2
sugar 1/4 cup
elichi powder
baking soda

Method
Take eggs and beat them for 15 min.
Then add baking soda and sugar beat till sugar melts.
For flavor add elichi powder.
Finally Take bread slices and dip in tihs egg syrup.
And fry them in a pan (tawa), with oil. (not deep fry) just like as we make chapathis

Ingredients
2 cups plain flour (maida)
1 cup sugar (finely powdered)
1 cup butter
2 eggs
1/2 teaspoon dried ginger (finely powdered)
2 pinches cinnamon powder
1/2 teaspoon orange peel grated
1/2 teaspoon baking powder
1 tablespoon caramel (burnt sugar)
1 cup raisins
1/2 cup nuts (cashews, walnuts etc.., )
1 teaspoon vanilla essence
1/2 teaspoon pineapple essence

Method
Take a tablespoon of sugar with just enough water to melt, in a small non stick pan.
Heat the sugar till it burns and becomes black.
Remove from stove and add a small water to this to avoid crystallisation.
This forms the caramel.
Method for Cake
Set oven for preheating at 340 F.
Beat eggs and butter well, in a bowl.
To this add dried ginger powder, baking powder, cinnamon powder, caramel, vanilla & pineapple essence.
To this add small by small flour and sugar and mix well.
Add the raisins and nuts to this mixture.Mix well. Take a baking pan pour the mixture and bake for 30 to 35 minutes or till a knife comes out clean.

Ingredients
6 slices (rings) of canned pineapple
4 tbsp golden syrup
6 cherries
5 eggs (separate egg white from egg yolk)
150g melted butter
200g sugar
180g self-raising flour (sieved)
1/2 tsp baking powder
1/4 tsp vanilla essence

Method
Grease cake tin with butter and golden syrup.
Place pineapple rings into cake tin and place a cherry in the centre of each pineapple ring.
Place aside.
Preheat convection oven at 180oC.
Beat egg white with baking powder for about 5 minutes.
Add in sugar. Beat until stiff before adding in egg yolk, one at a time. Beat until light and fluffy.
Fold in flour and slowly add in melted butter.
Pour batter into greased cake tin and bake for 50-55 minutes.
When cake is ready, turn over on a plate. Brush with golden syrup or apricot jam.

Ingredients
butter – 1 cup
3/4 cups
flour 3 cups
eggs – 5
baking powder – 1 1/2 tsp
soda bi carbonate – 1/2 tsp
milk – 1 cup
food colours – 1 tsp (green, yellow, red-each)
rose essence – 1 tsp
pineapple essence – 1 tsp
strawberry essence – 1 tsp

Method
Sieve the flour, baking powder and soda bi carbonate.
Cream the butter and sugar.
Add the eggs slowly and mix.
Add the flour,milk and make it into a smooth paste.
Divide the batter into three equal parts.
To one part, add 1 tsp green colour and rose essence.
To the second part, add 1 tsp yellow colour and pineapple essence.
To the third part,add 1 tsp red colour and strawberry essence.
Pour green colour in the bottom, red colour in the middle and yellow colour in the top.
Bake for 45 minutes and serve after cooling.

Ingredients
eggs 6
360 gm
flour 360 gm
butter – 225 gm
baking powder – 3/4 tsp
vanilla essence – few drops
cocoa powder – 2 tsp

Method
Add baking powder to flour and sieve thrice.
Beat sugar and butter till light and fluffy in one direction.
In a separate bowl beat egg then mix it with the flour by cut and fold Method.
Divide the mixture into two equal parts, to one part add cocoa and chocolate and to other part add vanilla essence.
Prepare a cake tin and alternatively pour 1 spoon of cocoa mixture and vanilla mixture.
Bake it in the pre-heated oven for 25-30 minutes at the temperature of 150oC
Check the cake with knife.

Ingredients
1/2 cup butter (3/4 stick)
1 cup brown sugar
2 eggs
1 1/2 cup flour (all-purpose flour)
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1/4 cup milk
1/4 cup jelly (preferably apple)
1/2 tsp vanilla
3/4 cup nuts (badam, pista, kaju, etc.)
3 cups fresh fruit peels – dried (the simpler Method would be to buy sun ripe fruit cake
mix from any grocery mart, the hard Method – trust me you don’t want to know)

Method
Pre-heat the oven to 300 degrees.
Bring the butter to room temperature.
Dice the nuts into small pieces.
Beat the eggs, sieve the flour and then add the rest of the Ingredients.
Bake for 2 to 3 hours at 300 degrees till the cake is dark brown or the knife comes out clean.