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Monday, October 12, 2015

Gulkand - Nutella Mug Cake (Eggless)

Yes, you read that right. Today's 'Mug Treat' is made with gulkand, the popular rose petals' preserve from the Indian subcontinent. The gulkand I used here had travelled with me all the way from India during our last trip. Usually I refrain from carrying food items from India excepting one or two items that I cannot get hold of here locally. I had visited the Coorg area during our India trip this summer and while returning from Talakaveri, the husband spotted shops selling the locally harvested treasure - varieties of coffee, tea, honey and spices to name a few. As usual, he bought loads of stuff as if we were locals and eventually those had to be gifted to our folks back home. I bought a bottle of gulkand just because I happened to spot it and hadn't tasted it in decades. Besides the pretty lady at the counter had mentioned that they promote the local women by selling their homemade jams / preserves and chocolate and I decided to support the cause.
I thought of making a mug cake based on gulkand alone when I started the recipe but the daughter decided that she would prefer a Nutella based one. I didn't want to disappoint her and so happened to stir in just a spoonful of Nutella to fool her. However it turns out that even the tiny amount of Nutella used dominates the flavor department. The cake turned out chocolaty with hints of gulkand flavor. It was yummy though I would prefer to omit the chocolate part next time just to savor the robust flavor of gulkand.

3 tbsp. all purpose flour / wheat flour
1/4 tsp. baking powder
A pinch of salt
2 to 3 tsp. powdered sugar 
3 tbsp. warm milk
1/2 tsp. apple cider vinegar
2 tbsp. gulkand
1/2 to 1 tsp. Nutella
1 tbsp. oil
1. Combine flour, baking powder, salt and sugar.
2. Add warm milk and apple cider vinegar to a bowl and stir. Leave it for about 10 seconds or until the mixture curdles. Add gulkand, Nutella, oil and all the dry ingredients from the step 1 to the bowl. Mix the ingredients well without any lumps. (Or you can prepare the cake batter directly in the mug.)
3. Transfer the mixture to a microwave safe, 1 cup capacity mug / cup. Bake for about 1 to 1 &1/2 minutes, depending upon the microwave strength or until a toothpick inserted at the center comes out clean. Serve immediately and enjoy.
This goes to blogging marathon #57 under the theme 'Mug Treats' and check here to find out what other marathoners are cooking today.



rajani said...

Just imagining gulkhand in a cake... It must be delicious!

vaishali sabnani said...

My love for roses and Rose preserve makes me love this mug cake ! Must have tasted amazing !

Srivalli said...

I love the texture of the cake Suma..though personally I don't prefer any essence to my cakes, I can see how gulkand must have enhanced the taste!

Niloufer Riyaz said...

Gulkand and nutella combo sounds delicious

Harini-Jaya R said...

Wow! Gulkand and Nutella? I am trying to imagine the burst of flavors!!A must try.

Pavani N said...

Very interesting combination for the mug cake. I'll try this without the nutella.

Sapana Behl said...

Gulkand and Nutella together sounds wonderful.I like the color and texture both in the cake.

Priya Suresh said...

Simply loved that gulkhand touch here, wat an flavourful cake.

Mrs Singh said...

This looks yummy, but I would like to know
more uses for Gulkhand. Any ideas please?
Thanks in advance
Mrs Singh, Malaysia

Chef Mireille said...

nutella does seem to overpower other flavors but in a good way :) amazing texture

Sowmya :) said...

What a yummy idea!!!

Varadas Kitchen said...

Gulkand flavored cake sounds so good!