Sabudana Kheer

I'm back after a fabulous vacation with family and friends back in India. It was a sad feeling to come back, but after a few nights' sleep I feel at home again. From the time hubby dearest landed, it was one hectic time shuttling between Mysore and Bangalore and a lot of other places in between. I have travelled more in the past two months than I could have ever in the past two years..phew! But it was fun all the same and pleasant memories to last me ...well, till my next trip home. :)

Sabudana/Sago kheer is a family favourite and is made very often at home. Especially when all of us go through a bout of excess body heat (which runs in the family :D), sabudana kheer helps combat the effects. It’s simple to make and takes no time.

You will need:

½ Cup Sabudana/Sago
½ Cup Sugar
2 Cups Milk
1 tbsp Cashew bits
1 tbsp Raisins
¼ tsp Saffron
¼ tsp Cardamom powder
Water
½ tbsp Ghee

Bring a cup of water to boil and add washed sabudana. Bring to a boil and cook till sabudana is half done. Add boiling milk and let sabudana cook completely. Add sugar, cardamom powder and saffron. Bring to a boil, add more milk if required. Heat ghee in a small pan, add the cashews and raisins. Saute till golden brown. Add this to the kheer and mix well. Serve hot or cold.

I am sending this over to Srilekha's event "EFM Theme- Sweets" over at Me and My Kitchen.

Will be catching up with each of your blogs soon. Have a fabulous weekend!

Chocolate Truffle Cake

Being at home with family and friends, I can't remember enjoying a vacation better! I am enjoying all the pampering and the good food both at my mother's and at my inlaws' place.

This cake is decadent and a great treat for chocoholics! My bro being one,this was the second of his birthday cakes.

You will need:

8 (1 oz) chocolate squares
2 1/2 cups milk
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Chocolate Truffle Filling:

1 oz semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (oz semisweet chocolate squares, finely grated

Stir together the 8oz chocolate squares, milk and butter in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

Combine flour, sugar, soda and salt; whisk into chocolate mixture until blended and smooth.

Pour batter into 3 greased and floured 9-inch round cake pans. (I used an 8" square pan which made two layers)

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).

Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.

Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. You can press a metal spatula against the still warm glaze to create a rippling effect. Sprinkle grated semisweet chocolate evenly over top of cake and serve.

Enjoy the chocolatey goodness!