5 eggless recipes which will transport you to sweet heaven

For those of you who cherish a love for baking but don’t want to risk getting your treasured bakes mistakenly burnt in an oven, the struggle is real. Also for those days when you turn religiously vegetarians, even an egg based bake is a recipe for disaster. Fret not, for we bring to your rescue such offbeat, healthy recipes that does not require eggs or ovens at all. Try these recipes this festive season to let you get hold of the eating glee without any fuss!

#1 Atta cake with jaggery

Step 1: Prepare buttermilk by mixing 1 cup milk and 1 tsp vinegar in a bowl. Set aside.

Step 2: In a separate bowl, mix together 1 tbsp each of chopped almonds, chopped walnuts, chopped cashews, chopped dates, whole yellow raisins and black raisins.
Add 1 tsp flour to the dry fruits mixture and mix well. Keep aside.

Step 3: Separately, mix together 1/2 cup jaggery and 1/4 cup oil. Into this mixture, sieve together 1.1/4 cup whole wheat flour/ atta, 1tsp baking powder, 1/2 tsp baking soda, 1/4 tsp cinnamon powder and 1/4 tsp salt.
Mix in the butter milk gradually into the mixture. Also fold in the dry fruit mixture into the batter.

Step 4: Grease a 6 inch cake mould with oil. Pour the batter into the mould and tap to let the mixture settle. Spread some more mixed nuts on top.

Step 5: Preheat a lid fitted kadhai/ pan for 5- 7 mins on medium flame. Place the mould inside the pan on a stand.

Step 6: Cook the cake in medium low heat for 35-40 minutes in the pan.
Or in a pre heated convection oven, bake the cake in 180° for 30 minutes.

Step 7: Cool the cake and remove from the mould after clearing the edges. Cut into slices and serve.

#2 3 cookies recipe in one

Step 1: In a bowl, mix together 5 tbsp melted butter with 1/2 cup powder sugar and 1 tsp vanilla extract.
Add 1 cup all purpose flour, 1/4 tsp salt, 1/2 tsp baking powder, a pinch of baking soda and mix all the ingredients together with 3 tbsp of milk.

Step 2: Knead the ingredients into a dough. Divide the dough into three equal parts.

Step 3:
For the choco chip cookies, add 1 tbsp of choco chips in one part of the dough.
For the sugar cookies, add 1 tbsp rainbow sprinkles in another part of the dough.
For the double chocolate cookies, add 2 tsp cocoa powder and 1 tbsp chocolate chip cookies to the remaining part of the dough.

Step 4: Make two parts of each dough. Take each part and shape them as round discs by flattening the dough in between your palms. Place the discs on a greased baking tray.

Step 5: Preheat a lid fitted kadhai/ pan for 5- 7 mins on medium flame. Place the tray inside the pan on a stand.

Step 6: Bake the cookies in medium low heat for 15- 20 minutes.
Or in a pre heated convection oven, bake in 180° for 10- 12 minutes.

Step 7: Bring out the baked cookies from the pan and let them cool so that they harden into the texture of cookies. Serve with tea or coffee.

#3 Vanilla- Chocolate pudding

Step 1: Take 3 tbsp corn flour, 1/2 cup sugar, 1 tbsp rice flour, salt to taste and 2 cups of milk. Mix all ingredients together well so that there are no lumps.

Step 2: Place the mixture in a pan over medium heat, stirring continuously.
When the milk has thickened enough, pour 3 tbsp heavy cream into the mixture. Stir once and turn off the flame.

Step 3: Add 1/2 tsp vanilla essence into the cooked mixture. Mix well.

Step 4: Divide the mixture into two parts. Add 2 tbsp grated chocolate and 1 tbsp coco powder into one part of the mixture. Mix well.

Step 5: For assembling the pudding, pour one layer of the plain mixture and another layer of the chocolate mixture in a glass. Alternately, you can try assembling multiple layers of the vanilla and chocolate mixture to serve a more ‘varied’ pudding.

Step 6: Cover the glasses with wrap paper and set inside fridge for about 2 hours.

Step 7: Decorate the pudding glasses with brown and white chocolate chips on top. Serve while still chilled.

#4 No bake swiss roll

Step 1: Take 200 grams of digestive biscuit in a blender jar and grind them very well.

Step 2: Mix 1 tbsp coco powder, 1 tbsp butter, 1/4 cup chocolate syrup into the biscuit powder and mix very well.

Step 3: Mix 2 tbsp of milk or water into the biscuit mixture. Knead into a smooth dough and keep it aside.

Step 4: In a separate bowl, combine 1/2 cup desiccated coconut, 1/4 cup powder sugar, 1 tbsp butter, 1/2 tsp vanilla essence with 2 tbsp of water or milk. Mix well.
Check the coconut mixture by taking some amount in your hand and squeezing them. If the mixture can be shaped into balls, it means they are ready.

Step 5: Take a big baking paper and grease it with some butter. Grease some butter on the rolling pin as well.

Step 6: Roll the dough into one big sheet without creases. Cut the edges to arrive at a flat rectangular sheet.

Step 7: Spread coconut filling covering the sheet of dough and roll the whole thing carefully along with the baking paper.
Take care not to incorporate the baking paper in between the folds.

Step 8: Refrigerate the whole mass of roll for 6- 8 hours until set.

Step 9: Cut the roll into smaller pieces while still firm and serve.

#5 Cake rusk

Step 1: Prepare buttermilk by mixing 1 cup milk and 1 tsp vinegar in a bowl. Set aside.

Step 2: Take 1/2 cup oil in a bowl. Mix buttermilk into the oil.

Step 3: Sieve together 1 and 1/4 cup all purpose flour with 1 cup powder sugar, 1 tsp baking powder, 1/4 tsp soda and 1/4 tsp salt into the oil- buttermilk mixture. Mix well.

Step 4: Pour the prepared batter into a 6 inch oil greased mould.

Step 5: Heat up a lid fitted pan for 5-7 minutes on medium heat. Place the mould inside the pan on a stand.

Step 6: Cook cake in medium low heat for 50- 55 minutes.
Alternatively in a pre heated convection oven, bake the cake at 180° for 35- 40 minutes.

Step 7: Cool the cake after demoulding. Cut into slices.

Step 8: Grease a 9 inch pan with oil or butter and place the cake slices on the pan.

Step 9: Place the pan with the cake slices inside a non pre heated kadhai/ pan. Bake in medium low heat for 20 minutes.
For preheated convection oven, bake the cake slices at 180° for 8 minutes.

Step 10: Flip the cake slices carefully. Again bake in medium low heat for 15 minutes.
Bake in pre heated oven at 180° for 7 minutes.

Step 11: Serve the double baked, crusty cake rusks with a warm cup of cutting chai.