JCSF Food & Recipe Blog

Recipe by Itisha Jain

Vegan Paan mini Cup Cake | Eggless Indian Paan Cake

Ingredients

• 1 cup Whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 to 4 fresh betel leaves for the paste
• 160 ml almond milk or oat milk
• 2 tsp vinegar or apple cider vinegar
• 1/3rd cup vegetable oil or coconut oil
• 1 cup powdered sugar or brown sugar
• 40 ml water for Paan paste
• 1 tbsp Gulkand
• 1 tbsp melon seeds (optional)
• 1 tbsp pistachios (optional)

Instructions

• Prepare Paan Paste – Remove the stiff stems from the betel leaves, wash leaves, cut it into small pieces and churn them with water. Use Vitamin small jar for smooth paste
• Combine dry ingredients – In a bowl, mix whole wheat flour, add the baking soda and baking powder, and mix well.
• Prepare Cake pan or cup cake pan – line with parchment paper or grease it with oil. Makes 30 mini cup cakes or 7 X 3 round pan.
• Combine the vegan milk and vinegar and mix well. Let it sit for 5 to 10 minutes and allow it to curdle.
• Preheat the oven to 325 deg F.
• For Cake batter, In a mixing bowl, add the oil and sugar, and using a hand whisk, mix well.
• Add dry ingredients , milk vinegar mixture, paan juice , Gulkand and gently mix.
• Finally, add the nuts and fold them in.
• Pour this prepared batter into the cake pan or cup cake mold and tap it gently to break the air pockets.
• Bake the cake in a preheated oven at 325 deg F for 35 to 40 minutes or until the toothpick comes out clean when inserted in the center. And for cup cakes, 15 to 20 mins is enough.
• Let the cake cool on a wire rack for 10 to 15 minutes. Run a knife around the edges of the cake and gently flip the cake. Allow it to cool for 15 more minutes before slicing.

Submitted by Itisha Jain – Credit: Piyasi Dadia

Ingredients

◦ 4 fresh Pan leaves
◦ 1/2 cup condensed milk
◦ 1 cup desiccated Coconut
◦ 2 tbsp coconut for
◦ 1/2 cup Almond flour
◦ 1/2 tsp Elaichi powder (cardamom powder)
◦ 1/4 cup Gulkand (Rose Petal paste)
◦ 2 tsp Clarified butter(GHEE)

Steps:
◦ Wash Pan leave properly and chop it
◦ Grind pan leaves and condensed milk and make it a smooth paste
◦ In a pan, on low flame roast coconut with 1 tsp ghee for 3-5 mins
◦ Add almond flour and roast for 1-2 mins
◦ Take mixture in a bowl and cool it down
◦ Mix pan paste and Elaichi to it and make a dough. (It is sticky a little bit)
◦ Take ghee on your hands and roll small balls from it
◦ Add a little Gulkand in between to give pan flavor. kids and your family will love it
◦ Roll the prepared Ladoo in roasted desiccated coconut
◦ Repeat the same process with the remaining Ladoos. You can give a twist to recipe by adding more nuts or pan masala

Recipe by Itisha Jain:

A perfect healthy dessert to enjoy in wonderful Florida weather.

Ingredients
◦ 2 tbsp chia seed
◦ 2 cup Fresh mango or frozen mango pulp, make pulp with very little water
◦ Cubbed mango for topping
◦ Soaked nuts like almond , walnuts, dates

Directions:
◦ Soak chia seed for 15 mins in water
◦ Start with adding mango pulp to your cup
◦ Add chia seeds on top of it
◦ Add chopped mango and chopped nuts at top
◦ Serve chilled