Christmas Special Cake Recipes: Treats For Your Taste Buds
It's time for some Christmas treats, and here we have exclusive recipes sent in by our readers.
By ParentCircle Readers
Christmas is here! Lights, decorations and carols fill the air with festive fervour. But, let’s not forget the lip-smacking fresh and yummy Christmas delights. There is double joy in making your own treat and sharing it with people around you! So, we asked our readers to share their favourite Christmas recipes, and here are four quick, delicious ones that your little ones are sure to relish.
Kheer And Custard Indian Cheesecake
By Sarika Kumar
One bite is all you need to be transported to all things snowy and creamy. Such is the taste of this can’t-go-wrong-cake. Make this simple Indian version of cheesecake and surprise your family!
- 1l milk
- 20 digestive biscuits
- 1 tbsp melted butter
- ¼ cup rice
- ½ cup makhanas (Fox nuts)
- ½ tbsp roasted dry fruits, powdered
- ½ tbsp chia seeds (soaked overnight)
- 200g condensed milk
- 1 tbsp custard powder
- 1 tbsp oats powder
- 2 tbsp fresh cream
- 1 tbsp sugar
- 1 tbsp banana purée
- 1 tbsp mango purée
- Fruits - strawberries and black grapes for garnishing
- Crush the digestive biscuits, and add melted butter. Spread this mixture on the bottom of a greased cake mould.
- Now, wash the rice and grind it in a grinder.
- Take the makhanas and grind them.
- In a wok, mix together the makhanas, rice, milk and powdered dry fruits. Heat, stir and boil the mixture to make kheer.
- Once it thickens, add condensed milk and soaked chia seeds, and pour it over the layer of crushed biscuits. Refrigerate to set.
- In a bowl, mix together the custard powder, oats powder, milk, sugar and fruit purées. Add cream and beat the mixture using an electric blender to make a smooth paste.
- Pour the custard over the layer of kheer and keep it in the freezer for half an hour.
- Remove from freezer and transfer the cake to a serving plate with the help of a knife. Garnish with fresh strawberries and grapes. Tickle your taste buds with this yummy Indian cheesecake.
Eggless Chocolate Pumpkin Brownies
By Santosh Bangar
Pumpkins may not be your child’s favourite. But she will gorge on these melt-in-the mouth pumpkin brownies and will even ask you for more.
For pumpkin purée
- 250g orange pumpkin
- For pumpkin batter
- 1 cup pumpkin purée
- ½ cup sugar
- 3 tsp cream cheese
- 1 tsp butter
- ½ tsp ginger powder
- ½ tsp cinnamon powder
- 1 tbsp all-purpose flour
- 1½ cup all-purpose flour
- ¾ cup sugar
- 3 tsp cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp milk
- 1 tsp vanilla essence
- ½ cup butter
- Walnuts for decoration
Preparing pumpkin batter:
- Cut the pumpkin into big pieces, clean and remove the seeds. Pressure-cook them for five whistles.
- Blend the cooked pumpkin to make a smooth purée.
- Take the cream cheese and butter in a bowl and whisk them together.
- Add sugar, cinnamon powder and ginger powder.
- Add all-purpose flour and mix.
- Add the pumpkin purée and mix well.
- Keep aside.
- Take butter, milk and sugar in a bowl and whisk for 5-7 minutes.
- Add all-purpose flour, baking powder, baking soda and cocoa powder into it.
- Mix well and pour this to a greased baking dish.
- Now, using a butter knife, swirl the pumpkin batter on top of the brownie batter, by making back and forth movements.
- Preheat the oven to 365°F. Bake for 30-35 minutes.
- Remove and allow it to cool. Add some chopped walnuts on top for decoration. Your pumpkin brownie is ready to serve!
- You can also top your brownie with peanut butter and other nuts.
By Sanchita Mittal
Champakali mathri is a traditional festival snack which is just perfect as a tea-time or a party snack during the festive season. This mouth-watering delicacy is super-easy and quick to prepare and is full of flavours that no one can resist.
- 2 cups maida (refined wheat flour)
- ½ tsp ajwain (carom seeds)
- ½ tsp salt
- ½ tsp black pepper powder
- 1 tsp chaat masala
- 2 tbsp ghee
- 2 cups oil, for frying
- Add ajwain, salt, pepper and ghee to the flour. Mix well, so when you take a little dough in your fist it doesn’t crumble.
- Knead it with warm water as required to make a stiff dough; cover the dough with a damp muslin cloth and let it rest for 20 minutes.
- Take a little portion of the dough and roll into thin pooris of 3-inch diameter.
- Leaving a 1cm space along the circumference of the pooris, make longitudinal slits with a knife at equal intervals so that the pooris remain joined at the ends.
- Apply water at the edges and roll them, sealing the edges lightly.
- Drop them one by one in medium-hot oil, and then reduce the flame to low.
- Fry them until crisp and golden from all sides, turning occasionally.
- Take them out and sprinkle chaat masala generously.
- Serve them hot or store them in an airtight container when cooled.
Whole Wheat Microwave Cake
Here is a nutritious and tasty cake that can be made in a whisk, in your microwave.
- 1 cup wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp powdered sugar
- 2 tbsp cocoa powder
- 200g condensed milk
- 100g soft butter (at room temperature)
- 1 cup milk
- Sieve wheat flour, baking powder, baking soda, powdered sugar and cocoa powder.
- Add butter, condensed milk and vanilla essence to the above.
- Mix all the ingredients well with an electric beater until properly blended.
- Pour the batter in the bowl.
- Bake on high setting in a microwave for five minutes, and yes, that’s the smell of your delicious cake! Take it out and serve.
Note: Insert a toothpick in the cake and see if it comes out clean. Let the cake cool down before you separate it from the bowl.
We thank our readers for sharing such amazing recipes and adding to the delicious mood of the holiday season. Involve your child in the process to make the experience much more exciting. Merry Christmas!
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