Posts tagged Jain recipe

Jain Tikki – Rava Tikkis

Preparation time: 10 min

Cooking time 5-7 min

Resting time – 20 min


1 cup Sooji/Rava

2 tablespoon Rice flour

1 cup Boiled Vegetable mix – Methi, Palak, Peas

3 cups water

2 teaspoon salt or adjust to taste

1 teaspoon green chilli paste

1 teaspoon Garam Masala powder

1/2 teaspoon sugar

1 teaspoon lemon juice

1 teaspoon sesame seeds

1 teaspoon cumin seeds

5 tablespoon oil

1/2 cup bread crumbs


1. Boil the water in a large saucepan – add the pre-cooked vegetable mix, chilli paste and all the spices. Mix well and let cook for a minute.

2. Now slowly add the Sooji/Rava to the boiling water stirring continously to avoid any lumps – then add the rice flour similarly.

3. Mix well and cook for another 1 minute or until all the water is absorbed.  Let the mixture cool down off from the stove – the mixture should be warm enough to work with and not cool down completely otherwise tikkis cannot be formed easily.

4. Make lemon-sized balls of this mixture and press each ball within the palms of your hands to form the shape of the tikki – for creative touch – use different shapes of cookie cutters to form the tikkis.

5. Heat oil in a shallow frying pan – meanwhile dip all the tikkis into the bread crumbs and keep aside. When oil is hot enough add the tikkis into it and cook for about a minute on one side or until golden brown. Turn over and cook another side for about 30-40 seconds.

If frying the tikkis in batches then about 1 tablespoon oil is needed for 5-6 tikkis to cook completely so the oil can also be similarly added in batches.


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Eggless Cake – Kalakand – Milk & Paneer cake

Kalakand cake – No eggs!!!


4 cup milk (whole milk preferable)

2/3 cup fresh paneer/cottage cheese

1 ½ cup sugar

¼ cup crushed corn flakes

¼ cup raisins

¼ cup fat-free dry milk

1 cup all purpose flour

1 teaspoon baking soda


  1. Boil milk on medium heat stirring very frequently until the milk reduces about 1 ½ cup – it will take about 30-35 minutes. Turn off the heat.
  2. Grease a 9 inch round pan with 1 teaspoon softened unsalted butter or ghee –clarified butter.
  3. Preheat oven on 375 degree Farenheit and place the pan with softened butter. Once melted take out the pan and apply butter evenly with spatula on the pan.
  4. Grate and smoothen the fresh paneer and add to the reduced milk with sugar and dry milk, corn flakes and raisins. Mix well but slowly. Do not overbeat. – I mixed with hand like preparing dough with batter like consistency.
  5. Mix flour and baking soda well in a bowl.
  6. Pour the milk mixture over the flour and mix well with spoon. Mixture is not required – one less cleaning job!!!
  7. Add the cake batter to the greased pan and bake for 15 minutes. Insert a toothpick in the middle of the cake. If it comes out clean cake is ready else let bake for another 3-4 minutes until the cake is baked.


  1. Use store-bought kalakand instead of boiling milk and adding paneer. Reduce the sugar to ½ cup.
  2. Skip the corn flakes, flour, baking soda and baking to prepare Kalakand sweet. Put the milk/paneer/sugar/raisins/fat-free milk mixture over greased plate. Let cool for few minutes and cut into pieces. Ready to serve!!!
  3. Add grated coconut to #2 variation and make ladoos!!!
  4. Use ½ tin condensed milk instead of boiled milk and sugar for faster preparation.

Note: this is not the regular cotton-like smooth cakes but it is still very soft and delicious. No eggs so good for vegetarians.

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