SwaadShaala

24/09/2026

Mini Ghevar

Ghevar Ingredients:
1 spoon besan(chickpea flour)
2 spoons all purpose flour
Ice cubes - 4
1/4th cup water
2 spoons ghee(clarified butter)
5 spoons for frying in Appam pan

1. Whip the ghee on a plate using ice cube until the ghee turns into white creamy texture.
2. Add both the flours and mix until smooth and add water to make a batter.
3. Take a appam pan, add ghee, once hot add batter layer by layer.
4. Once it turns little red or brownish, take out.

Rabdi:
Milk powder
Milk
Sugar
Cardamom powder
Saffron
Dried edible Rose petals

1. Mix milk and milk powder, add cardamom powder, sugar, edible rose petals, boil until it thickens. Let it cool.

Final prep: plating
Add rabdi to each Ghevar and enjoy!!

07/03/2026

Gulab Jamun flavored Eggless Cake



Ingredients :
Gulab jamun flour - 1 cup
Baking powder 1 spoon
Baking soda 1/4th spoon
All nuts as per your requirement
Cashews
Almonds
Raisins
Cranberries
Falx seeds- 1 spoon
Cooking Oil of your choice - 1/4th cup

Recipe:

1. Boil water and add flaxseeds to make a slurry semisolid jelly.
2. Filter the flax seeds solution , add Gulab jamun flour, add baking soda and baking powder , oil and mix it properly until it is smooth.
3. Greece the baking pan, add mixed batter and chopped nuts.
4. Preheat oven to 350F and bake the cake for 30 minutes, check the cake with toothpick if it is baked properly.
5. Once the cake cools down, serve it hot!!

07/03/2026

Healthy Home made nutrition Bar

Ingredients :
Figs -1 cup
Prune - 1/2 cup
Cashew -3 spoons
Raisins - 2 spoons
Almonds - 3 spoons
Pumpkin Seeds - 2 spoons
Cardamom powder 1/2 spoon
1 spoon clarified butter
1 spoon sesame seeds

Recipe:

1. Grind figs and prunes, add cardamom powder to make a dough.
2. Apply clarified butter on the parchment paper and add the dough and roll it.
3. Add roasted and chopped almonds, cashew, pumpkin seeds, raisin on the rolled sheet, roll it and keep it in fridge to set for 1/2 an hour.
4. Take out the roll and cut it in pieces as per desired shape.

25/02/2026

29/11/2025

This season's harvest is now successfully preserved.