Sifted Cake Flour – 3 cups
Baking Soda – 1 tsp
Salt – 1/2 tsp
Shortening – 1 cup (Shortening is a semisolid fat, made from vegetable oils, used in food preparation)
Granulated Sugar – 2 cups, divided
Buttermilk – 1 cup
Clear Vanilla – 2 tsp
Almond Extract – 1/2 tsp
Egg Whites – 6, at room temperature
Cream of Tartar – 1 tsp
Creamy Frosting

Preparation Method

To make the Creamy Frosting:
1. Combine 3 tblsp of all purpose flour and 1 cup milk in medium saucepan.
2. Stir over low heat until thickened.
3. Cool.
4. Beat 1 cup of softened butter in large bowl until creamy.
5. Add 1 cup powdered sugar, beat until fluffy.
6. Blend in 1 tsp vanilla.
7. Add flour mixture. Beat until thick and smooth.

To make the Cake:
1. Preheat oven to 350F.
2. Grease and flour 2 or 3 round cake pans.
3. Combine flour, baking soda and salt. Set aside.
4. Beat together shortening with 1 1/3 cups of the granulated sugar in large bowl until light and fluffy.
5. Add flour mixture alternately with buttermilk, beating well after each addition.
6. Blend in flavorings.
7. Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8. Add cream of tartar.
9. Beat at high speed until soft peaks form.
10. Gradually beat in the remaining 2/3 cup granulated sugar, beating until stiff peaks form.
11. Fold into flour mixture.
12. Pour evenly into prepared pans.
13. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
14. Cool layers in pans on wire racks for 10 minutes.
15. Loosen edges and remove to racks to cool completely.
16. Fill and frost with creamy frosting.

1 1/2 cup milk powder
1 butter stick
1/2 tin condensed milk (200g.)
1 hand full of nuts of your choice

Preparation Method

Heat butter and nuts in a big microwave bowl for 1 min. in the microwave.

Then mix the condensed milk properly. then put milk powder and mix all of them thoroughly.

Now it’s time to put it in the microwave. Cook for 2 minutes.

Then stir it and again cook for 3 minutes.(cooking time depends on microwave power.)

Then take another bowl. And spray the non sticky oil.

And then transfer the cooked dessert to the second bowl.leave for few minutes to settle it properly.

Then cut it and freeze it.

All Purpose Flour – 3 cups, sifted
Baking Powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt – 1/2 tsp
Butter – 1 cup, softened
Sugar – 2 cups, superfine
Eggs – 2
Vanilla – 1 tsp
Lemon Extract – 1 tsp
Buttermilk – 1 cup
Strawberry Slices for garnish (optional)
Lemon or Orange Zest for garnish (optional)

Preparation Method

1. Preheat oven to 350F.

2. Grease and flour 2 loaf pans.

3. Combine flour, baking powder, baking sofa and salt. Set aside.

4. Beat together butter and sugar in a large bowl until light and fluffy.

5. Add eggs, one a time, beating well after each addition.

6. Blend in flavourings.

7. Add flour mixture alternately with buttermilk, beating well after each addition.

8. Pour evenly into prepared pans.

9. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean.

10. Cool loaves in pans on wire racks for 10 minutes.

11. Loosen edges and remove to racks to cool completely.

12. Garnish as desired.

1 can Condensed milk
1 tbsp Curd
2 tbsp Ghee

Preparation Method

Open the can of condensed milk and empty in a microwavable glass container ( I prefer glass to plastic always as glass is always safer).

Now add 1tbsp of curd to the condensed milk.

Stir well and keep it in the microwave for 2 min

Remove and stir again.

Add 2tbsp of ghee to this and microwave again for 3 min.

Remove from microwave and check the consistency, if very loose, keep in microwave for a min or 2 again .

2 cups Full cream milk powder
300 ml Thickened/ double/ heavy cream
1 400 can Condensed milk
1/2 cup Finely chopped skinless pistachios

Preparation Method

Mix all the ingredients (except the nuts) in a rectangular microwave safe bowl and whisk till smooth.

Put the bowl in the microwave and set the time for 6 minutes on the High setting. Start and run the microwave. Watch the dish carefully and if the mixture looks like it might boil over, stop immediately and wait for 8-10 seconds. Start again and run till the 6-minute time is up.

Take the dish out of the microwave and stir well to break all lumps (these lumps are the milk solids that are beginning to form due to the cooking).

Put the dish back in the microwave and set again on High for 6 minutes. Watch for the initial minute and then allow to continue cooking. When the time is up,sprinkle the chopped nuts over the surface of the Barfi and let sit/ rest for 10 minutes.

Once the soft ball consistency is achieved, pour the liquid into a greased plate, sprinkle finely chopped pista and badam, press gently on the mix.

After 10 minutes remove from the microwave and cut into 2 to 2 1/2-inch squares. Serve immediately or after cooling to room temprature.

1 tablespoon* of butter or margarine (you can use olive oil for a healthier recipe)
1 tablespoon* of plain flour
½ teaspoon of salt (only ¼ teaspoon if you’re making a cheese sauce)
1 cup of milk (250 ml/½ pint)
Cheese if this is a cheese sauce, 1 cup or as much as you prefer or have

Preparation Method

1. Melt the margarine or butter in a 2 pint microwavable jug or bowl, this should take about 30 seconds. Remember if you’re melting butter or marg you don’t need to melt it all, it’s best if you don’t over-cook it, but take it out and stir it around so it melts naturally. Don’t get it so it’s boiling away, just melted.

2. Stir in the flour and salt until you’ve got a totally smooth paste.

3. Slowly add the milk and blend it into the paste

4. Cook the mix in the microwave for a further 3 mnutes – in 30 second blasts.

5. Stir it each 30 seconds. So: 30 seconds, stir, 30 seconds, stir, 30 seconds, stir … until it’s been microwaved for a total of three minutes.

1/2 c. unsalted butter
3 egg yolks
1 1/2 tbsp. lemon juice
2 tbsn milk

Preparation Method

Microwave on high 20 seconds to soften butter but not melted. Mix egg yolks and lemon juice, add to butter.

Microwave on high 1 minute, whipping every 15 seconds. Butter may be lumpy after first 2 whippings but will smooth out.

Sauce is done when it is smooth and thick, further cooking will cause the sauce to separate or curdle.

Put 2 tablespoons of milk in glass dish, microwave on high 30 seconds to boil. Slowly whisk into curdled sauce until sauce becomes smooth again.

3/4 cup Milk powder
1 can Sweetened condensed milk
1 tbsp Butter
1/4 tsp Cardamom/elaichi powder
Few strings saffron crushed or whole
Few chironji/ sunflower seeds slightly dry roasted, to garnish, optional

Preparation Method

Whisk together milk powder, condensed milk in cardamom powder

You can also beat the mixture nicely using a fork. Add butter and whisk again for a min.

Stir in the saffron n mix well . Now microwave this mixture on high for 2 mins. Remove, let cool slightly, so that you can handle it with your hands.

Grease your hands with a little ghee, make small balls of the mixture while its still warm and flatten slightly or roll in desired shapes.

Garnish with sunflower seeds/ saffron strands. You can also use a toothpick to decorate.

1 cup Milk
1 cup Sugar
1/2 cup Semolina
1 cup Refined flour
3 tbsp Cocoa powder
3 tbsp Ghee
1 pinch Cooking soda
Roasted nuts – optional

Preparation Method

Clean semolina and flour. Sieve flour. Take semolina, sugar and flour and mix well with milk in micro wonder so that no lumps are formed.

Now add cocoa powder, ghee and cooking soda, roasted nuts and stir well. Keep in the microwave oven in high for about 7 minutes.

Test with a toothpick to see if it is cooked well. Otherwise keep for another 1-2 minutes.

Now the pudding is ready to serve.

Preparation method
1.In an 8 X 1 1/2- or 9 X 1 1/2-inch round baking dish micro-cook butter or margarine, uncovered, on 100% (HIGH) 50 seconds to 1 1/2 minutes or until melted. Stir in crushed graham crackers and 3 tablespoons sugar until well moistened.
2.Press firmly against bottom and sides of dish. Micro-cook on 100% (HIGH) 1 to 3 minutes or until set, rotating once or twice. Set aside.
3.In a large bowl micro-cook blurberries, uncovered, on 100% (HIGH) 2 to 3 minutes or until thawed and juicy .
4.Stir together 2 tablespoons sugar and the cornstarch, stir in corn syrup, water, and lemon juice.
5.Mix into blueberries. Micro-cook, uncovered, on 100% (HIGH) 2 to 4 minutes or until thick, stirring twice. Set aside to cool.
6.In a small mixer bowl micro-cook cream cheese, uncovered on 100% (HIGH) 30 seconds to minute or until softened.
7.Add milk, 1/4 cup sugar, and eggs; beat at high speed of electric mixer until smooth. Pour cheese mixture evenly over crust.
8.Micro-cook, uncovered, on 50% (MEDIUM) 12 to 16 minutes or till center is almost set, rotating pan a quarter-turn every 4 minutes.
9.Remove from oven. Cool. Spoon cooled bluebeery mixture over cheesecake.
10.Refrigerate until set.
Makes 10 servings.