Muesli Cake with Fruit Glaze

Muesli Cake with Fruit Glaze Ingredients for Muesli Cake1 cup muesli ½  cup rolled oats ¼ cup raisins 1 cup nachni chips 1 cup apple juice 1 cup flour 1 tsp baking powder ½ tsp baking soda 3/4 cup caster sugar 8 walnut halves 2 eggs Method Preheat the oven to 180C / 350F / Gas 4. Line and grease a 7 inch cake tin. In a large bowl, tip in the muesli, oats, nachni, raisins and apple juice and mix well to combines and leave to soak for 30 minutes. Sift in the flour and baking powder and stir thoroughly until well mixed together. In a bowl combine eggs & sugar. Combine the eggs & flour mixture. Turn the cake mixture into the cake tin, smooth over the surface and decorate with the walnut halves. Bake in the centre of the oven for 30 mins at 180C. A skewer inserted into the centre should come out clean when the cake is cooked. Let the cake cool slightly before removing from the tin and placing on a wire rack to cool completely. Ingredients for Crème Fraiche1 cup whipping cream 2 tablespoons buttermilk MethodCombine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Ingredients for Fruit  Glaze1 cup assorted fruits ½  cup powdered sugar 2 tablespoons  milk 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon  finely chopped ginger ¼ tsp clove powder 1 cup Crème Fraiche Method Prepare the glaze by whisking together the ingredients and toss the fruits.

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Stuffed Sheermal with Chakrafool Honey Glaze

Stuffed Sheermal with Chakrafool Honey Glaze Ingredients For the dough250 gms cup white flour 1 cup clarified butter Half cup milk Salt to taste For the StuffingHalf cup keema 2 tablespoon of cut dry fruits 1 teaspoon sugar For Chakrafool Honey Glaze1 cup water 1 cup sugar 2 chakrafool 2 tablespoon of honey For the topping 4 tablespoon of Saffron Milk Mixed dry fruits MethodMake soft dough with white flour, ghee and salt. Heat the khoya on a pan and then mix it with sugar and dry fruits in a bowl. Boil water, sugar and chakrafool till it becomes syrup Turn off the gas and add honey to it Stuff the dough with the khoya dry fruits mixture and roll them like parathas Cook the rolls in an oven or a tandoor till they turn brown. As soon as you take the rolls out of the oven, pour a small spoonful saffron milk over it. Garnish with sugar syrup and dry fruits and serve.

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