With Valentine’s day being around the corner, all of us want to do something special for the ‘special one’. With busy schedules and hectic work, it gets so difficult to take time off and make something for our loved ones. My husband loves cakes and I wanted to bake a dozen cupcakes for him, but alas I just couldn’t fit it around my work schedule. So I decided to make something a little different yet yummmmy to show that I honestly tried 😉 Hahaha.
So here is a quick recipe of the double chocolate cake I made in a coffee mug. Real quick, very simple and trust me it’s truly yummmy and guess what- ITS EGGLESS!! I got inspired to bake this when I came across a similar recipe in a blog I read a few days back. Thanks to her, I should say that I totally nailed this one! (http://www.tablefortwoblog.com)
So lets get started:
- 1/4 cup All purpose flour
- Pinch of salt
- 1/4 tsp Baking powder
- 2.5 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 cup milk
- 2 tbsp oil
- 1 tbsp cookie and cocoa swirl (or any spread you like – peanut butter, chocolate or hazelnut spread etc)
- Mix all the dry ingredients in a bowl.
- Add milk and oil and whisk it well to break all lumps.
- Pour the batter in a microwave safe coffee mug.
- Add 1 tbsp of your favorite spread on top of the batter.
- Microwave it for 65-70 seconds on high temperature.
- Enjoy the yummmy cake with your loved ones.
- Allow it to cool and alternatively you can top it with vanilla ice-cream/whipped cream and decorate with sprinkles or any other decoration of your choice.
Spreading Love 🙂
Saboodana/ Sago pearls are usually eaten during fasting days, in India. People make saboodana khichdi, saboodana vada, saboodana kheer etc. But, what I love the most of all is the Saboodana Kheer. Its one of the simplest & easiest Indian dessert recipe and tastes so yummm.
- ½ cup soaked saboodana/ sago pearls ( soaked for 4-5 hours)
- 4 cups milk
- 4 tablespoon sugar
- 4-5 strand saffron dissolved in 4-5 tbsp luke warm milk
- ¼ tsp cardamom powder
- Sliced almond for dressing
- Wash saboodana and soak them in water for 4-5 hours. You will notice, that the pearls absorb water and increase in size. If you use small grains of sago/saboodana, then 1-1.5 hours are enough. But for this recipe, I would recommend using the large size saboodana.
- Heat milk in a heavy bottomed vessel and keep stirring.
- Once the milk begins to boil, add saboodana and constantly keep stirring to avoid the milk and pearls from sticking to the bottom of the pan.
- Cook them over medium heat for 10-12 mins till the saboodana turns transparent.
- You will notice the milk beginning to thicken. This happens because of pearls.
- Now add sugar ,cardamom powder and the saffron milk. Saffron adds a wonderful flavor and aroma to the kheer.
- Stir a little for over 3-4 mins and transfer into the serving bowl.
- Garnish with sliced almond.
- This dessert can be served hot/ chilled. It is usually eaten along with Puri & Aloo ( potato) curry.
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Happy cooking !