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6 Feb 2013

FUNNEL CAKE



Prep Time: 7 min.
Cook Time: 3-4 min for each cake
Makes: approx. 5, 7″cakes

Ingredients:
Egg – 1
Milk – 1 cup
All- Purpose Flour (Maida) – 1 cup
Baking Powder – 1/2 tsp
Salt – 1/2 tsp
Vanilla Essence – 1/2 tsp
Sugar – 1 tbsp
Oil – for deep flying
Powdered Sugar for garnish
Cinnamon Powder for garnish (optional)

Method:
In a mixing bowl, whisk together the Egg, Milk and Vanilla Essence.
 Sift together the Flour, Baking Powder, and Salt.
 Add the Sugar into the dry ingredients.
 Mix the dry ingredients into the wet ingredients a little at a time ensuring there are no lumps formed.
The consistency should be thin and add milk if needed.

    Heat Oil for deep frying (approx 360 degrees F)
 Fill the funnel with the batter.
             Release the finger from the tip of the funnel and in a
               circular motion  allow the batter to flow into the Oil.  
                                                      Fry until golden brown (approx 2 minutes).
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With the help of tongs and a fork carefully turn the funnel cake over.
 . Allow the underside to cook for a couple of minutes.
 . Drain on paper towels for 1 minute and transfer to a plate.
 Sprinkle generously with Powdered Sugar and  Cinnamon   
Powder(optional)

 TIPS    You can also serve funnel cake by adding different toppings on it like cut strawberries ,ice cream,different type of flavored sauce   like strawberries,chocolate ,butterscotch and so on





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In Jst 15 Minutes

 

 Kopra Pak




A traditional coconut sweet which is a popular favorite.

Cooking Time : 15 mins.
Preparation Time :30 mins.
Serves/Makes : Makes 15 pieces.

Ingredients
2 cups grated fresh coconut
2 cups sugar
1 teaspoon lemon juice
a few saffron strands
1 teaspoon milk
1/4 teaspoon cardamom (elaichi) powder
2 teaspoons ghee

For the garnish
5 Almond, blanched, peeled and cut into slices

Method 


1. Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves.
2. Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice.
3. Remove the floating dirt using a slotted spoon and strain the syrup if necessary.
4. Boil the syrup again until it is of 2 string consistency.
5. Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously.
6. Spread the mixture on a thali (flat metal plate) and allow to cool.
7. Decorate with the pistachios. Cut into desired shape.