Delish Fruit Cake Recipe


tutti frutti noorsrecipes

Ingredients:

  • Maida/All-Purpose Flour – 2 cups
  • Castor sugar – 1 ¼ Cup
  • Butter – 1 cup
  • Eggs – 5
  • Baking Powder –  2 tsp
  • Vanilla Essence – 1 tsp
  • Dry fruits Mix (Almonds, Cashews, Raisins, Walnuts, Pistachio)s – ½ Cup
  • Tutti Frutti – ½ Cup
  • Milk – ¼ Cup
  • Spice powder – 1 tsp

Method:

  • Keep all ingredients ready with the above mentioned measurements before you start preparing the cake.
  • If you do not have castor sugar, run the sugar in a food processor or mixer for a few seconds to make superfine sugar, (make sure not to powder it) then measure. Here you will need 1 ¼ cup. You can also use 1 ¼ cup of granulated sugar instead of castor sugar.
  • Sieve Maida/All-Purpose Flour, baking powder, Spice powder thrice so that all are thoroughly mixed. Mix in the dry fruits and tutti frutti.
  • Soften the butter before beating. Do not melt.
  • Eggs should be at room temperature. If refrigerated, keep them out for about an hour before baking.
  • Grease the bread tin with butter and dust with Maida/All-Purpose Flour, so that the cake comes off easily once baked. You can also use cooking spray.
  • Place the bread tin on the parchment paper, trace it and cut it out, then place it on the bottom of the bread tin.
  • Preheat the oven at 350 degrees Fahrenheit.
  • Beat butter and sugar in a bowl till light and fluffy. Make sure to beat in one direction.
  • Separate the egg whites and yolks.
  • Beat the egg whites with a hand-mixer until stiff peaks are formed.
  • Beat well the egg yolks with vanilla essence.
  • Add the beaten egg yolk to the butter-sugar and mix well. Do not allow the mixture to curdle. To this, slowly fold in the beaten egg whites with a rubber spatula.
  • Instead of separating the egg whites and yolks and then beating them, you can add the whole eggs one by one, beating them well each time.
  • Add 1/2 of the sieved flour to the butter-sugar-egg mixture and fold in. Add some milk and fold slowly. Now repeat the same with the remaining flour and milk.
  • Pour this mixture into the bread tin and bake for about 1 ½ hours. Time may vary for each oven.
  • Add cherries and tutti frutti on the top.
  • Check after 1 hour. If it is browning too much, place aluminum foil on the top and cook for the remaining minutes.
  • Check if the cake is baked with a tooth pick. The cake is done if it comes out clean.
  • Remove from oven and place it on a wire rack and allow it to cool.

 

Divine and extra creamy Rasmalai


rasmalai noorsrecipes

For Malai:

  • Low fat milk – 1 liter
  • Lemon juice – 1/4 cup ( mixed in 1/4 cup water)
  • All purpose flour – 1 tsp

For sugar syrup:

  • Sugar –  3 cups
  • Water – 5 cups

For Rasmalai:

  • Sweetened Condensed milk – 1 small can
  • Heavy cream  – 2 cups
    Whole milk – 2 cups

For Garnish:

  • Saffron – 5-6 strands
  • Milk – 2 tbsp
  • Pistachios – 10

Method:

For Malai:

  • Boil milk in the night. Next day morning, remove all the cream that is formed and boil again.
  • Add lemon juice gradually till the milk cuddles. (No need to use all the lemon juice).
  • Remove from heat and let it rest for 10 minutes.
  • Drain using a muslin cloth over a strainer.
  • Leave the paneer in it for about 5 hours. Make sure the paneer isn’t dry and there is some moisture left in them to make soft paneer balls.
  • Mash the paneer. Add some flour to it and mash again.
  • Now make paneer balls and make sure there are no cracks.

For the sugar syrup:

  • Bring sugar and water to boil.
  • Now add the paneer balls into this thin boiling syrup and cover tightly and cook till puffed up for 20 minutes. Let the paneer balls soak in the syrup overnight.

For the Ras:

  • Bring sweetened condensed milk, heavy cream and whole milk to a boil and cook for 10 more minutes stirring continuously.
  • Remove from fire. After sometime when the Ras is slightly warm transfer to a serving bowl, add the paneer balls one by one into the Ras by squeezing out the syrup from it.

For garnish:

  • Slightly warm the milk and add the saffron strands.
  • Chop the pistachios. Now add them to the Rasmalai
  • Refrigerate at least for 4 hours before you eat so that all the Ras is soaked into the paneer balls.
  • This is best eaten when it is chill.