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Apple Cinnamon Cake

We all know that an apple a day keeps the doctor away, so why not have it in a special way .


  • Apples pureed, 1 cup
  • All-purpose flour, 1 cup
  • Wheat flour, 1 cup
  • Baking soda, 1/2 tsp
  • Baking powder, 2 tsp
  • Cinnamon powder, 1/2 tsp
  • Powdered sugar, 1 cup
  • Melted butter, 150 gm 
  • Oil, 1 tbsp.


  1. Sieve flour, sugar, cinnamon, baking soda and baking powder. Keep it aside.
  2. In a separate bowl whisk together the butter, milk, and apple.
  3. Add the dry ingredients to the wet batter.
  4. Fold in well .
  5. Add the oil .
  6. Transfer the prepared batter to the baking tin.   
  7. Bake in a preheated oven for 25 minutes at 1800 Celsius.


  • All the ingredients should be at room temperature.
  • The baking tin should be big enough to accommodate the batter until half.
  • Puree the apples as soon as you cut them or else they will turn black.
  • When you are mixing the dry ingredients to the wet ingredients, make sure to use a wooden spatula and fold it in the same direction to avoid any lumps.
  • Grease and line the baking tin with a parchment sheet before transferring the batter.

Pineapple Custard Halwa/Sheera

by Pallavi Ahuja


  • 1 cup Semolina (Sooji/rawa)
  • 2 teaspoon custard powder (any flavored, I have used vanilla flavored)
  • 1 cup Desi Ghee
  • 1 cup Sugar/Jaggery (For healthy option, you can use brown sugar, jaggery, coconut sugar, etc.)
  • 2 tablespoon almonds, cashew, pista nuts finely chopped
  • 1 teaspoon cardamom powder
  • 1&1/2 cups Pineapple roughly cut into small pieces (You can also use canned pineapple which is already cooked and slightly sugared, so you can adjust the sugar in the halwa accordingly)
  • 2 cups Water
  • 1/2 cup warm Milk
  • 8-10 strands of Saffron (optional)



1. If you are using the fresh pineapple, then pressure cook it till 1 whistle with some water. After it is cooled down to room temperature, blend it to make a thick puree. Meanwhile soak the saffron strands in warm milk.

2. Now, take a kadai or pan. Heat ghee in it. Then add semolina and keep stirring it, so that there are no lumps. Let it roast till it gets slightly brown. Add custard powder and nuts in between to roast them as well.

3. Now add pineapple puree and sugar. Stir again and mix the ingredients well. Add water and mix well. Cover the lid of the pan and let it cook for about 5 minutes.

4. Now add saffron milk or milk without saffron (if saffron is not available) and cardamom powder. Again mix well and let it cook for 2-3 minutes more.

5. Garnish the halwa with chopped pista nuts and serve it hot.


Sheer Payra / Afghani Milk Fudge


  • 1 cup Water
  • 1 cup Sugar
  • 1 tsp Cardamom, ground
  • 1 tsp Pistachios, ground
  • 1 tsp Walnuts, crushed
  • 1 tsp Rosewater
  • 1 tsp Rose petals, dried
  • 2 cups Milk powder, full cream
  • Chopped walnuts, pistachios and rose petals to garnish


  1. Grease a plate with a little oil or butter and keep it aside.
  2. Place the water and sugar in a saucepan over low heat and stir until the sugar dissolves.
  3. Simmer without stirring for 15 minutes or until the syrup forms becomes as thick as warm honey.
  4. Meanwhile combine the milk powder, ground cardamom, crushed walnuts, ground pistachios and dried rose petals and keep ready.
  5. When the syrup is as thick as mentioned earlier, take off the heat and add rose water.
  6. Pour this syrup in the milk powder mixture (step 4) and mix well with a wooden spatula.
  7. Pour this mixture in the greased plate from step 1.
  8. Allow the mixture to set for an hour.
  9. Cut it into desired shapes and serve at room temperature.


  • You can keep this in a tight container for 3 to 4 days.
  • It goes well with black coffee or black tea.
  • You can add desiccated coconut with the milk powder if you wish to give an Indian touch.