Ramadan Treats:Sticky Date Mini Cakes with Rabri

Have you attempted combining a couple of recipes together? I must admit I’ve turned into quite the experimental junkie of late,turning my kitchen into a food lab of sorts. Almost to the point where I don’t quite follow a particular recipe but happy to tweak it and create a unique new combination all together.This one defies any categorization as I’ve followed the classic Sticky Date Cake recipe (made into smaller individual portions by using a removable bottom cheesecake mold) and instead of the usual Toffee sauce (which is quite decadent in itself) have combined it with a traditional Indian twist.A brilliant pairing of creamy Rabri drizzled over the mini cakes,makes it quite a delightful and an unusual dessert.

IMG_0563

Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes thick in consistency. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert.However I’ve simplified this process by making this in a microwave.

 

We are well into the middle of the Holy month of Ramadan now and this would make a perfect  treat at your next Iftar table.
While the Toffee sauce usually soaks into the Sticky pudding,the Rabri sits well as a sauce on top and adds a fair bit of moisture.It actually works as a perfect accompaniment to this wonderful dessert.

So go ahead and have some fun in your kitchen.Jazz up a recipe, add in an ingredient or two,bake up a storm or just mix up two recipes like I just did.

This one’s a keeper.Happy baking!

Until next time, lovelies!

 

INGREDIENTS:

225 grams dates
1 teaspoon bicarbonate of soda
85 grams Butter (softened)
170 grams sugar
2 medium eggs
170 grams Self raising flour
½ teaspoon cinnamon powder
2 tablespoons Ovaltine
2 tablespoons Plain Yogurt
1 teaspoon grated ginger
DIRECTIONS:

Pre heat the oven to 180 C.
Put the dates in a bowl with the soda and cover with 200 ml boiling water.
Let this rest for about 5-9 minutes so as to soften the dates.
Drain off the water and puree the dates in a food processor.
Cream the butter and sugar till pale.
Add in one egg at a time and mix well.
Sieve the flour and cinnamon powder together and add to the above mixture.
Stir in the ovaltine and mix well and add the grated ginger.
Lastly fold in the yogurt and pureed dates.
Pour the mixture into a removable bottom mini cheesecake mold.
Bake for about 30-35 minutes or until done.
Once cool remove from the molds and pour some Rabri over each one.

For The Rabri:
1 Cup Milk
1 Cup Paneer grated (cottage cheese
1/2 Cup Condensed Milk
1/4 teaspoon Cardamom Powder
1 teaspoon Ghee

Directions:

Mix all the above ingredients in a microwave safe bowl.
Microwave for about 6 minutes.
Refrigerate and chill for two hours.
Pour over the stick date cake.

7 thoughts on “Ramadan Treats:Sticky Date Mini Cakes with Rabri

  1. Wow Shai this looks beautiful and indulgent, a fab twist .. And one to surely try out .., just tht I don’t have those small moulds .. Guess the big one shld work as well 😊😊👍

    • Hey Poonam…Yes the Rabri gives it a different twist compared to the toffee sauce.You could even make a large cake…slice it into two layers and use a cookie cutte to make the rounds…or just make mufffins too;)) Thanks for stopping by:)

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