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Eggless Whole Wheat Jaggery Cake

Wednesday, May 27, 2020

Rasgulla Recipe (In pressure cooker)

Rasgulla is a popular Indian dessert made by boiling Chenna & semolina dumplings in hot sugar syrup. This sweet is served chilled and has soft-spongy texture. With the divine aroma of Cardamom (Elaichi) & Saffron(Kesar), this dessert recipe is perfect for summers. For those who are unaware of Chenna, it is basically cottage cheese made by curdling milk using an acidic medium like lemon juice or vinegar.

Most of the Indian sweets like Gulab jamun, Jalebi, Imarti, Besan Ladoo, Ghewar etc are deep fried and hence loaded with fats. However this Chenna Rasgulla does not require any deep frying and you can make it with just few easily available kitchen ingredients. As it is made using milk mainly, it has nutritional benefits of milk like protein, calcium & vitamins to it. The best part about this dessert is that the level of sweetness can be adjusted as per one's own taste. For example, I like my desserts to be mildy sweet so I squeeze the extra sugar syrup before having it. My husband has got a sweet tooth so he relishes these rasgullas completely dunked in sugar syrup plus additional syrup with each bite😝.
Coming to the method of preparation, these Chenna Rasgullas (or Bengali Rosogullas) can be made two ways- In a deep pan (or Kadhai) & in a Pressure Cooker. Initially I tried making these in open pan however did not like the results much. Some people recommend to cook them in open pan, some ask you to cover it for the entire cooking duration. Also, the recommended cooking time varied from 15-30 minutes. I called my nani πŸ˜‡(yes! as she has answers to almost every query of mine) and asked for her exact recipe. I was surprised when she told me that she makes these yummy spongy rasgullas in pressure cooker. It is such a short & precise method and I am sure once you try this you will make your rasgullas every time in pressure cooker.

For binding purpose, I have added little bit of sooji or semolina. Some people add maida/cornflour but I like the results better with sooji. One of the main things to take care about is the consistency of paneer or chenna as it is the hero of our dish.
Tip : Before you start kneading it, check out its consistency. It should be crumbly, non sticky & should not leave moisture between your fingers on crushing. If there is too much moisture in chenna, the rasgullas will burst later on while cooking in sugar syrup.
Follow the exact proportions and steps as mentioned in this post & I am sure you will nail these soft spongy chenna rasgullas in first attempt only πŸ€“

Some more recipes using milk:
I have shared Youtube video too for this recipe. Do check it out and please subscribe to our channel "Kuch Pak Raha Hai" if you like the recipe 😊

Youtube Video:

List of Ingredients: (Makes 10 pieces)

  • Toned Milk-1 litre (Fat-3.5 %)
  • Lemon-2 tbsp
  • Water-1/4 cup
  • Semolina-1 tsp
For sugar syrup:
  • Sugar-1 cup
  • Water-4 & 1/2 cups
  • Cardamom (Elaichi)- 2
For garnishing: (optional)
  • Saffron (Kesar)- 10-12 strands

Steps To Prepare:

Transfer milk in a heavy bottomed pan or container. I have used Cow milk here. Bring it to boil & switch off the flame. Dilute lemon juice with equal quantity of water. Add it to the milk. Keep stirring till it starts curdling.
Transfer the curdled milk through a muslin cloth to separate paneer from leftover liquid. Wash it with chilled water to cool down. This will also help in rinsing off the sour taste of lemon from paneer. Squeeze the muslin cloth so that all excess water is drained out. Don't squeeze too much as it can dry out the paneer. Hang the muslin cloth with paneer for at least an hour.
Muslin Cloth :
To check whether paneer is ready or not, rub a small piece of it on plate & try to make a ball with it. It should not leave moisture on plate & fingers, also should have crumbly texture. The paneer should not have much moisture or else the rasgullas will burst later on.
Add semolina to paneer. Start rubbing it using palms on plate. Keep repeating so that the 'chenna' turns out smooth and there are no crumbs left.This will take roughly 7-8 minutes.
Make small balls out of the chenna. Using this much quantity you will be able to make roughly 10 balls.
Add sugar, water and crushed cardamom in a pressure cooker. Bring it to boil. Add the chenna balls in it.
Close the lid. After 2 whistles, turn the flame to medium and let the rasgullas cook for exactly 7 minutes. Switch off the flame. Let the pressure release on its own.
Once the pressure is released from cooker, open the lid. Let the rasgullas cool down for another 15-20 minutes in cooker only.
Later transfer them in a serving bowl and let them chill in refrigerator for at least 3-4 hours.
Borosil Glass Bowl:

Soft spongy Rasgullas are ready. Serve them chilled!!

Thursday, May 21, 2020

Eggless Whole Wheat Jaggery Cake

Eggless Whole Wheat cake is an absolutely delightful tea time cake made using whole wheat flour & sweetened using jaggery powder. It is a healthy cake recipe as it has no Maida, no butter & no refined sugar.

This cake is a great option for guilt free indulgence without compromising on the taste. The texture of the cake comes out to be quite moist & spongy. In the past I had made cakes using All purpose flour (Maida), Whole Wheat flour or mixture of both. Occasionally refined sugar was substituted with brown sugar for healthier version. This time I was out of brown sugar and due to lockdown I couldn't find it at any of the grocery stores. I remembered having some jaggery powder (or 'gur' in hindi) in my pantry but couldn't imagine how it would taste in a cake. I like jaggery powder in my tea, Aam Panna, Imli Panna etc, have it sometimes as it is when craving for something sweet but never tried using it in baking.

After bit of hesitancy, I used jaggery as sweetener in cake and was myself surprised as the cake tasted & smelled so good just like a christmas cake. The texture came out so soft & moist. The combination of whole wheat flour & jaggery together gave subtle golden hints on the cake. With the crunch from dry fruits, hint of cinnamon and slight bursts of sweetness from raisins, every slice tasted like heaven.
This whole wheat jaggery cake recipe can easily be made using few staple ingredients from pantry. It is an eggless recipe and mainly uses curd, milk and oil as wet ingredients. I have used vanilla essence also. However if you don't have it no worries as cinnamon naturally gives a nice rich aroma to the cake. The nuts and raisins can be added as per your own choice. I have used almonds, cashews and raisins. If you are allergic to any of these you can replace them with equal quantities of other nuts of your choice. The quantity of milk will have to be slightly adjusted as it depends on the quality of wheat flour. I have used Sunflower oil here. You can replace it with olive oil or any other oil which is tasteless & odourless. 

This post is a special one as with this we are celebrating 5 year anniversary of "Kuch Pak Raha Hai"πŸŽ‰πŸŽ‚. I am using the word "We" as there are so many people who have directly & indirectly helped me in building this blog for the past 5 years. I can't thank my mother enough without whose constant support & motivation this wouldn't have been possibleπŸ˜‡. Everyday cooking tricks from my nani, photography tips by my husband & such encouraging feedback from so many readers, have made it a great learning & sharing experience. This year is extra special as we have started our Youtube Channel too πŸŽ₯. The focus will be on sharing more & more cooking techniques which any reader would otherwise find difficult to comprehend just by reading. With a heart filled gratitude and positivity, I hope our culinary journey will continue like this for coming many more yearsπŸ™!!

You might also be interested in some other eggless cakes recipe:
I have also shared youtube video for this Whole Wheat Jaggery recipe. In case you are not able to understand any step or want to take an idea about the consistency of batter, then you can refer to this video.


  • Whole Wheat Flour-1 & 1/2 cups
  • Jaggery powder- 3/4 cup
  • Curd-1/2 cup
  • Sunflower Oil-1/2 cup
  • Milk-3/4 cup
  • Vanilla Extract-1 tsp
  • Baking Powder-1 tsp
  • Baking Soda-1/2 tsp
  • Salt- A pinch
  • Cinnamon- 1/8 tsp
  • Chopped Dry Fruits/Raisins-1/2 cup

For Cake Tin:
  • Sunflower Oil-1/2 tsp
  • Wheat Flour-1 tsp
Cake Tin Used:
  • I have used a square aluminium tin with  7" inches sides.

Steps to Prepare:

Take curd in a mixing bowl and add jaggery powder to it. Mix well till jaggery is completely dissolved. Add vanilla essence and oil to it and mix once again with a whisker. Keep this bowl aside.
Jaggery Powder :
Prepare the cake tin for baking. Add 1/2 teaspoon of oil to baking tin. Brush it well with spatula. Add 1 tsp of flour to it and tap it from all directions. This will prevent our cake from sticking to base. Keep this tin aside.

Divide chopped dry fruits & raisins in two parts. One which you are going to add in cake batter & the one which you will use as garnishing. To the part which you are going to add in batter, add 1/2 tsp of wheat flour and gently mix with spoon so that all nuts are coated with it. This will not let the dry fruits sink to the bottom. Keep these aside.
Take a bowl/plate & sieve wheat flour, salt, cinnamon powder, baking powder & baking soda in it.
 Keep these dry ingredients aside.
Before we start mixing the wet & dry ingredients, set the oven for pre-heating at 180 degree Celsius. By the time our oven is preheating, lets move to next step.

Add the dry ingredients & milk into the wet ingredients bowl gradually in 2 or 3 parts. The quantity of milk can slightly vary depending on the quality of wheat flour you are using. If the batter seems too thick add 1-2 tbsp of milk more. The batter should not be too thin or thick. Towards the end, add the flour dusted chopped nuts into the batter.
Once the batter is ready, transfer it to the baking tin which we have prepared before. Garnish with some chopped nuts. 

Bake it in the oven at 180 degree Celsius for 35 minutes.
Check it with a toothpick after the baking time is finished; it should come out clean else bake for 2-3 minutes more.
Once baked, let the cake cool down in cake tin for 10-15 minutes. After that transfer it over a wire rack to cool completely.
Enjoy this soft spongy delicious whole wheat jaggery cake with tea/coffee or give them to kids without any guilt!! Store it in a airtight container in fridge.

Sunday, May 17, 2020

No Bake Oats Peanut Butter Energy Bites

"Oats Peanut Butter Bites" is a tasty & healthy energy bite option perfect for post workout or a quick mid day snack. As the name also suggests, the two primary ingredients of this recipe-Oatmeal & Peanut Butter, are combined with more nutritious seeds & dried fruits making it wholesome & filling.

These oatmeal peanuts butter energy bites recipe is so easy & quick to make. It is a No-Bake & No-Cooking recipe. You can handover its ingredients to your kids and even they will have a good time making it. These energy bites are wonderful to give in kids tiffin as they give an instant boost of energy plus nourishes the body with its all healthy contents. The recipe is Vegan, Gluten Free and contains No Refined Sugar.

I got this recipe from my brother who loves working out and have this energy bites as his post workout snack. After hearing so much bragging about it, I also tried making them and totally loved this easy peasy recipe. Oats are incredibly nutritious, loaded with vitamins & minerals, rich in antioxidants & excellent source of fibre. Peanut Butter is good source of protein, magnesium and healthy fats. The recipe has chia seeds and pumpkin seeds too. You can also include Flaxseed powder or other seeds of your choice. These bites let you include small quantities of these seeds in your everyday diet.
You can also check out Dates & Nuts Bites recipe which is also:

✅ Gluten Free
✅ Vegan
✅ Contains No Refined Sugar
✅ No Bake recipe

Some more Oats Recipes:

I have also shared a quick tutorial on youtube channel of this recipe. If you have any doubts feel free to see it. Do Like & SUBSCRIBE, if you like this recipe πŸ˜ŠπŸ™ .

List of Ingredients:

  • Whole Oats-3/4 cup
  • Peanut Butter-1/2 cup
  • Honey- 2 tbsp (For vegan version: Maple syrup)
  • Chia Seeds- 2 tsp
  • Pumpkin Seeds-1&1/2 tbsp
  • Dried Cranberries- 2 tbsp
  • Vanilla Essence- 1 tsp
  • Olive Oil-1 tsp (For brushing in mould)
(Other Ingredients which you can add:
  • Coconut Flakes
  • Flaxseed Meal
  • Chopped Nuts
  • ChocoChips)

Steps To Prepare:

Add all the ingredients in a mixing bowl. I have used Whole Oats by Quaker brand.
Mix all the ingredients well using spatula or hand. The mixture may seem sticky but don't worry it will eventually set.
Take a silicon mould tray or any mould of your choice. Brush some olive oil in it.
(Amazon Link for mould:
Add roughly 1-2 tsp of mixture in each of the mould and press it using fingers.
(If you don't have mould there is no issue, apply olive oil on your palms.Take 1-2 tsp of mixture and roll it between your palms to make balls our of it.)
Keep them in refrigerator for 2-3 hours to set completely. Invert the mould tray over a plate or board & tap it from the back. The pieces will fall from the mould.
Oatmeal peanut butter bites are ready!! You can store these oatmeal peanut butter bites in an airtight jar in refrigerator for 1-2 weeks.
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