Parsi Mawa Cake

Recipe adapted from Neetu's

Ingredients:

Flour - 1¼ cup

Baking powder - ½ tsp

Cardamom Powder/Essence - 1/4 tsp

Khoya / Mawa (unsweetened) - 100 gms

Butter - 6 tbsp

Sugar (powdered)  - 1 cup 

Eggs - 2

Milk - 6 tbsp

Almonds & Cashews (chopped finely) - To garnish

Method:

1. In a bowl add maida and baking powder. Mix well and set aside. 

2. In another bowl add sugar, butter, khoya and cardamom powder and beat till light and fluffy. 

3. Add the eggs one by one and beat it for a couple of minutes.
4. Slowly add the maida mixture little by little and milk and beat till everything is mixed well. Don't over beat.  

5. Pour the batter into a greased and lined baking tray. 

6. Sprinkle cashews and almonds on top. 

 7. Bake it for 35-45 minutes or until the cake is done. 

Note:
1. I used half of the measurement of all ingredients to make this cake.
2. My 1 cup measures 250 ml for this recipe. 

Marshmallows - The easy and best recipe

I've already posted a marshmallow recipe. But I have to frankly accept that this is the easiest, quicker and best recipe. So here comes the recipe... 

Ingredients:
Sugar - 180 gms
Water - 75 gms
Gelatin - 12 gms
Water - 60 gms
Pineapple essence - ¼ tsp
Yellow color - a few pinches
Cornflour - for dusting

METHOD:
1. Soak gelatin in 60 gms water in a glass bowl for an hour.
2. Mix sugar and water (75 gms). Bring to boil to a thick syrup consistency (soft ball stage - 240°F). Remove from heat.
3. Pour this mixture drizzling slowly into the soaked gelatin and beat with an electric mixer starting with slow speed and gradually to high speed.
4. After a couple of minutes, add the essence and color and beat the mixture till soft peaks are formed.
3. Pour this into a butter greased tray using a spatula. And let it set overnight at room temperature.
4. Remove the set marshmallows from the tray and place it on a cutting board dusted with cornflour. Coat it with flour on all sides. 
5. Cut into squares and dust with corn flour.
6. Store it in air tight containers. Stays well for 2-3 days in room temperature.

NOTE:
1. Use sharp knife to cut the marshmallows. Dust it with flour before using it.

2. Output - 230 gms marshmallows
3. For 1½ measurement : My tray size - 10 inches * 6 inches.