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Archive for the ‘Desserts & Cakes’ Category

Wilton Course – Photo Essay

Posted by Annita on July 11, 2007

Finally I completed all the 4 courses in Cake Decoration by Wilton.I’ve taken it in a nearby Hobby Lobby store,each course comprises of 4 two -hr sessions,and its really fun and easy.In a few weeks you could amaze your family with your talents.Here’s a recap from me..

Click on the images to enlarge

Course 1 : Discover Cake decorating

Clowns Cake
Clever Clown cake

Rose flower cake
Rose Spray Cake

Course 2 : Flowers and Baskets

Two birds Cake
Floral Basketweave Cake

Course 3 : Fondant and Tiered Cakes

Giftbox Cake
Bright Package Cake


Two Tier Cake

Tier 1

Tier 2
Tiered Cake

Course 2 : Fondant and Gumpaste

Richly Romantic

Richly Romatic
Richly Romatic Cake


Posted in Cake Decoration, Desserts & Cakes, Learning Series | 72 Comments »

Gulab Jamuns

Posted by Annita on May 9, 2007

I’ve always been fascinated by the beauty of silver foils on Indian Mitais.But till now I didn’t get a chance to work with it,and so asked my sister to get it for me from Bangalore.She really struggled to find it out,and finally got it from a wholesale cake shop.Can anybody let me know where i can find these edible silver foils in Bangalore/Kochi?

I prepared these Gulab Jamuns when my friends came over, so that i could try decorate it with my silver foils.Gulab Jamuns as you all know is a classic Indian dish,where dough prepared with milk powder/mawa is fried and immersed in sugar syrup.

Gulab Jamun

Gulab Jamun


Milk powder – 1 cup (I prefer Nido brand)
All purpose flour – 1/2 cup
Baking powder – 1/2 tsp
Melted Butter – 2 tbsp
Whole milk – enough to make the dough
Oil – for deep fryingFor the sugar syrup:
Sugar – 2 cups
Water – 1 cup
Cardamom pods crushed – 2


For Sugar syrup :

Combine all the ingredients for sugar syrup and heat it until the sugar is well dissolved in water.

For Gulab Jamuns:

Combine milk powder,all purpose flour,baking soda and melted butter in a bowl,add enough milk and knead it to make a soft dough.Divide the dough into 18-20 portions,take each portion and gently roll between your palms to make it a smooth ball.Cover the balls with a slightly damp kitchen towel.

Heat oil in a deep pan until it is hot and then lower the heat to medium.Now slowly put the balls in the hot oil and deep fry it,gently shake the pan so that the balls are browned evenly.You have to be very careful in maintaining the temperature of the oil,Gulab jamuns will slowly rise to the top if it is fried in the correct temperature.When they are browned on all sides,slowly remove it from oil and put immediately in the warm sugar syrup.

Keep them undisturbed in the warm sugar syrup for atleast 3o minutes and then serve hot/cold.I love warm Gulab Jamuns when served with vanilla icecream.

Posted in Desserts & Cakes, Lil' Milan's Choice | 75 Comments »

Moist Yellow Cake

Posted by Annita on January 13, 2007

Here’s a delicious and moist yellow cake,the recipe adapted from I’ve used buttercream and pineapple jelly as the filling here.

Moist Yellow Cake

The recipe goes like ..


Cake Flour – 2 cups
(P:S : its not all purpose flour)
Granulated sugar – 1 and 1/2 cups
Unsalted Butter – 1 cup
Eggs – 4
(The original recipe calls for 8 egg yolks.I changed it,as I dont want to waste all those whites)
Milk – 3/4 cup
Vanilla Extract – 1 and 1/2 tsp
Baking powder – 2 tsp
Salt – 1/4 tsp (optional)


Preheat oven to 350 degrees F (175 degrees C).Grease two 8 inch round pans and lightly flour it.Seperate the egg whites and yolks.Beat the egg whites until soft peaks form and keep it aside.Sift together the flour,baking powder and salt and set aside.

In another large bowl beat butter and sugar untill light and fluffy.Now add egg yolks one at a time and beat well.and stir in vanilla.Beat in the flour mixture alternately with the milk, mixing just until incorporated, starting and ending with the flour mixture.Mix in the egg whites using a wooden spatula.Now pour the batter into the pans and bake for 25-30 minutes or until a toothpick comes out clean.Cool in the pan itself for 15 mins and then gently tap it into a cooling rack.

Posted in Desserts & Cakes | 21 Comments »

Karikku(Tender Coconut) Pudding

Posted by Annita on December 30, 2006

Coconuts are something we Keralites are deeply in love with,infact we cannot imagine a life without coconuts in Kerala.Coconut trees plays a major role in a traditional Malayalee’s lifestyle and economy.Even the name Kerala is derived from the word ‘Kera‘ which means coconut tree.Every part of the coconut tree is used in some way or other. Coconuts are used extensively in the delicious Kerala cuisine in different forms.

And what to say about tender coconuts?Fresh Karikku vellam(juice of tender coconuts) along with its flesh is the most delicious and healthy thing i’ve ever tasted in my life.Back home,this is served as a welcome drink for special occasions and celebrations and is considered very royal.

Last week, I’ve found tender coconuts in an International grocery store and couldn’t resist myself from buying it.Again,those were not as sweet as the fresh ones,but no complaints,atleast I got it.And I decided to prepare my all time favorite pudding with those,adding some extra sugar to make it sweeter.


So here goes my second entry for JFI-Coconut,from Kerala aka ‘The Land of Coconut trees’.

Karikku pudding


China grass/agar agar – 10 gms
Water – 1 cup
Tender coconut water -1 cup
Condensed milk – 1 tin
Milk – 2 tins(I used the same condensed milk tin)
Sugar – 1/2 cup(Use more or less according to your taste) + 2 tsp( for garnishing)
Thin scrapings of tender coconut – 1 cup
Finely grated Coconut – 1/4 cup(optional)
Cashews/Almonds – 1/4 cup(optional)


Ingredients needed for the pudding 

Method :-

Soak China grass in 1 cup water and dissolve over low flame.

Melting China Grass
Melting China grass in low flame

Remove from heat and add tender coconut water.Keep it aside.Take another pan, dissolve the sugar in milk and condensed milk over low heat, stirring all the time.When the sugar has completely dissolved, add melted China grass,mix well and remove from heat.Do not boil it.Strain into a flat glass dish.

Mix the tender coconut scrapings into the pudding ,allow it to cool to room temperature and then refrigerate.

Karikku pudding

Decorate with cherries,raisins etc and serve.Here I’ve used coarsly grounded praline and roasted coconut to decorate my pudding.You can prepare praline in advance and store it in an air tight container.Just before serving,roast grated coconut and 2 tsp sugar over low flame.Do not brown it.Sprinkle these over the pudding and serve cold.

Karikku pudding

Recipe Source : Mrs.K.M Mathew

Posted in Desserts & Cakes, Fruit Dishes, Lil' Milan's Choice, Traditional Kerala Dishes | 30 Comments »

Strawberry Yogurt Cake

Posted by Annita on November 20, 2006

I’ve baked this wonderful strawberry flavoured cake from Vaishali’s Happy Burp as part of my learning series.Many thanks for the recipe,Vaishali..

Berry Cake

She had used a yogurt pot for measuring ingredients..I didn’t have one,so i used just a small cup.Whatever you use,be it a pot,a glass or anything,always use the same cup for measuring all the ingredients.


Strawberry yogurt with real strawberry pieces – 1 pot
(I just mixed yogurt and strawberries together)
Self raising flour(Be careful,its not all purpose flour) – 3 pots
(If you’re using all purpose flour,add 2 tsp of baking powder also into it and sieve it well)
Sugar -2 pots
Vegetable Oil – 1/2 pot
Egg – 1


Preheat oven to 180°C and grease the pan.Take a bowl and beat egg into it .Add in yogurt,sugar and oil and combine them together.Add flour and mix it thoroughly using your hand/hand mixer.

Berry Cake

Pour the batter into the cake pan and bake it for 30-35 mts or until a toothpick insert in the center comes out clean.Remove the cake from the oven and allow it to cool.

Posted in Blogger's Recipes, Desserts & Cakes | 10 Comments »