Microwave Sweets Recipes

Vanilla Cake (Micro)

Ingredients: 1 cup flour (120 gm)

1 tsp baking powder
1/2 cup butter (120 gm)
3/4 cup sugar-powdered (180 gm)
2 eggs
1 tsp Vanilla essence
A 7?-8? round greased and floured microwavable baking dish

Method: Mix the flour, baking powder, butter and sugar.

Add the eggs and vanilla and beat the batter smooth. Transfer onto the baking dish.

Bake at 100% for 2 minutes. Turn container round and bake another 2 minutes. Turn
around again and bake 1 minute.

Let stand for 5 minutes then turn cake out of the dish.

[] Vanilla Cake

Ingredients: 2 cups flour

2 tsp baking powder
1/2 cup butter
1/2 cup powdered sugar
1/2 cup milk
2 tsp vinegar
1 tsp vanilla essence
7"-8" round greased microwave baking pan

Method: Mix the flour, baking powder, butter and sugar. Add the vanilla and mix.

Add the milk and vinegar and beat the batter smooth. Transfer onto the baking pan.

Bake at 100% for 2 minutes. Turn container round and bake another 2 minutes. Turn
around again and bake 1 minute.

Let stand for 5 minutes then turn cake out of the tin.

Rich Chocolate Cake (Combo micro mode)

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Ingredients: 2 cups maida
1 3/4 cup castor or powdered sugar
2/3 cup oil, butter or margarine
2/3 cocoa powder
1 cup water
1 tsp vanilla essence
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 eggs
2 x 9" (23 cm) round or 8" (20 cm) square micorwavable cake dishes

Method: Line the base of the tins with butter paper, or grease the bases and dust either
with maida or sugar till well coated.

Sift the flour, cocoa, baking soda and powder, and transfer into a mixing bowl.

Add the salt, sugar, fat, water and vanilla. Beat the mixture using a wooden spoon or a
beater, till well blended.

Break the eggs one at a time and add to the cake batter and beat till smooth. The batter
looks almost glossy when done.

Divide the batter into the dishes.

Bake one cake at time, at combi 3 for 2 minutes. Rotate container half way and bake
another 2 minutes. Rotate again and bake 1 minute.

Let stand for 5 minutes then turn cake out of the tin.

[] Pancakes

Ingredients: 60 gm refined flour

1 egg
1/4 cup milk
1/4 cup water
1/4 tsp salt
1 tsp oil
2 tbsp oil for cooking pancakes

Method: Mix flour, salt, egg, oil and enough water to form a smooth paste. Add the rest
of the liquid.

The batter should be a coating consistency (for thin crepes, thicker if you want thicker
pancakes).

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Stir the batter, and in case you feel it has thickened add a little water.

In a greased microwavable plate, pour some batter and cook at HI for 40-60 seconds.
(You will have to adjust the time by making it a few times. Remember over cooking will
make it tough.

Nachos With Sour Cream And Salsa

Ingredients: nachos (or any corn chips)

salsa sauce
cheese
sour cream
green peppers - finely chopped
yellow peppers - finely chopped
red peppers - finely chopped

Method: Lay the nachos in a bowl, then top it up with a dollop of salsa sauce and sprinkle
cheese on it.

Microwave for a minute and a half.

Remove and add another dollop of sour cream and garnish it with finely chopped green,
yellow and red peppers.

Microwave Milk Peda

Ingredients: 1 tin condensed milk

1 cup milk powder
60 gm butter

Method: In a microwave bowl melt the butter for 30 seconds.

Add the condensed milk and milk powder to it, stir well and micro cook for 2 minutes.

Take it out and stir once again and keep it inside the microwave for another 2 mins.

In a greased plate pour the mixture and allow it to cool for 15 minutes.

Cut it into square pieces and wrap it individually in a butter paper and serve.

Microwave Cake

Chef: Vidhya
Ingredients: 1 cup flour
1/2 tsp baking powder

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1 tbsp cocoa powder-optional
1/2 cup refined oil
2 eggs
3/4 cup sugar powder
1/2 tsp Vanilla essence
2 tbsp milk

Method: Sieve together the maida, baking powder and cocoa. Beat the egg till they are
nice and fluffy.

Add oil and essence and beat well. Add sugar powder and mix well.

Add the maida mixture. A little milk can be added to adjust consistency. (Microwave
cakes come out better when 2 tbsp milk is added)

Pour into a greased bowl and set oven for 5-6 minutes. Let it stand for 5 minutes. When
cool invert and cut. Icing can be done if preferred.

] Micro Badaam Halwa

Ingredients: 1 cup almonds (125 gm)-blanched, peeled and ground

1/2 cup sugar (125 gm)
1 cup milk (240 ml)
1/2 cup ghee (120 gm)
some blanched and shredded almonds for garnishing

Method: Place all the ingredients in a broad microwavable dish and cook on HI for 11-12
minutes, stirring 3-4 times, till cooked.

Serve hot garnished with the almonds.

Note: If you want to add saffron, soak a pinch of it in 1 tbsp warm milk and add to the
halwa in the last 2 minutes of cooking.

] Micro Badaam Barfi

Ingredients: 1 cup almonds (125 gm)-blanched, peeled and ground

1/2 cup sugar (125 gm)
1 cup milk (240 ml)
1/2 cup ghee (120 gm)
A greased plate to set barfi

Method: Place all the ingredients in a broad microwavable dish and cook on HI for 13-14
minutes, stirring 5-6 times, till it becomes difficult to stir and it gathers together.

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Transfer on to the greased plate and press down to level. Leave to set and cut when cool.

Gajar Ka Halwa

Ingredients: 1 kg carrots-grated
1 cup khoya
1/2 cup (125 g) sugar
1 tsp powdered green cardamom
5-6 almonds-blanched and shredded
8-10 raisins
2 tbsp ghee

Method: Place the carrots in a dish, cover and cook on High for 5 minutes, stirring once.

Crumble 3/4 of the khoya and add to carrots. Cook, covered on 50% for 10 minutes,
stirring twice.

Add the sugar and continue cooking at 50% for 7-8 minutes, till the carrots have a
slightly glossy look and the moisture has evaporated.

Add the cardamom and ghee and half the almonds and raisins, and cook at Hi for a
minute.
Serve, sprinkled with the rest of the khoya which has been crushed.

[1]Gajar Ka Halwa

Ingredients: 8-10 carrots

2 cups milk
1 cup khoya - grated
3/4 cup sugar
3 tbsp ghee
1/4 tsp green cardamom powder
8-10 cashewnuts
10-15 kishmish
4-5 almonds
1 sheet silver varq

Method: Wash, peel and grate the carrots. Cook in a microwave oven for about 10
minutes.

Wash kishmish and pat them dry. Place almonds in a small glass bowl with one fourth
cup of water. Cook, uncovered in a microwave at high temperature for two minutes.
Drain, peel and slice almonds.

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Add milk to the cooked carrots, cover and cook on Microwave for eight minutes. Keep it
aside for some time.

Stir well, add khoya, sugar and stir again. Cover and cook on high temperature in a
microwave for eight more minutes. Keep it aside.

Add ghee and green cardamom powder. Mix well, cover and cook further in a microwave
for ten minutes.

Garnish with chopped cashewnuts, sliced almonds and raisins. Cover and cook in a
microwave for five minutes.

Decorate with silver varq and serve.

[] Eggless Vanilla Cake

Ingredients: 2 cups flour

2 1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar - powdered
1/2 water
3/4 cup dahi/yogurt
1 tsp vanilla essence
1/4 tsp salt
2 x 9 inch round or square microwavable cake dishes

Method: Line the base of the tins with butter paper or grease the bases and dust either
with maida or sugar till well coated.

Sift the flour and baking powder and transfer into a mixing bowl.

Add the salt, sugar, butter, water and vanilla. Beat the mixture using a wooden spoon or a
beater till well blended.

Add the dahi to the cake batter and beat till smooth. The batter looks almost glossy when
done.

Divide the batter into the dishes.

Bake one cake at a time, at 100 per cent for two minutes. Rotate container half way and
bake for another two minutes. Rotate again and bake for one minute.

Let stand for five minutes then turn cake out of the tin.

] Eggless Muffins

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Ingredients: 2 cups flour
2 tsp baking powder
1/2 cup butter
1/2 cup sugar-powdered
1 cup milk
2 tsp vinegar
2 tsp vanilla
about 20 microwavable muffin moulds

Method: Mix the flour, baking powder, butter and sugar. Add the milk, vinegar, vanilla
and mix.

Beat the batter smooth. Transfer onto the muffin moulds.

Bake at 100% for 2 minutes. Turn container round and bake another 2 minutes. Turn
around again and bake 1 minute.

Let stand for 5 minutes then take out of the oven.

Eggless Lemon Sponge Cake

Ingredients: 2 cups flour

2 tsp baking powder
1/2 cup butter
1/2 cup sugar - powdered
1/2 cup milk
2 tsp vinegar
2 tsp lemon rind
1 tbsp lemon juice
an 8" square microwavable cake dish, greased and floured

Method: Mix the flour, baking powder, butter and sugar. Add the lemon rind and juice
and mix.

Add the milk and vinegar and beat the batter smooth. Transfer onto the baking tin.

Bake at 100% for 2 minutes. Turn container round and bake another 2 minutes. Turn
around again and bake 1 minute.

Let stand for 5 minutes then turn cake out of the tin.

[] Eggless Cookies in a Microwave

Ingredients: 1 1/2 cups flour

1/4 cup milk

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1 tsp vinegar
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla essence

Method: Mix flour, milk, vinegar, butter, sugar and vanilla together.

Mix the flour to make a smooth dough.

Make 24 small balls and flatten with a fork.

Place six at a time on a microwave baking tray or lightly greased greaseproof paper and
cook at 100 per cent for 1 1/2 - 2 1/4 minutes, depending on the size of the cookies. Give
the tray a half turn halfway through the cooking time.

Allow to cool on a wire rack. Repeat with the remaining mixture. Switch on the grill also
according to your oven's manual.

Eggless Chocolate Cake

Ingredients: 1 1/2 Cups-maida, 1 1/2 Cups-milk, 100gms of unsalted butter, 100 gms of
powdered sugar, 50 grams of grated chocolate, 30 gms of cocoa powder, 1tsp of baking
powder, 1/2tsp of cooking soda, a pinch of salt.

Method: 1.boil milk and leave it reach lukewarm temperature.

2.just allow butter to reach a liquid state.
3.seive maida,the soda, the baking powder, cocoatogether.
4.take a large bowl and mix all the above ingredients with a pinch of salt and the
powdered sugar.then add the grated chocolate too to the mixture.
5.beat the mixture in a single direction only, for a15 to 20 minutes thoroughly.
6.take a microwaveable glass bowl. Grease it with butter and microwave in medium
power for 4 minutes and then microwave in high power for 3 minutes.
7.invert the cake into a plate and serve.

[1] Eggless Chocolate Cake

Ingredients: 2 cups maida

1 3/4 cup powdered sugar
2/3 cup oil, butter or margarine
2/3 cocoa powder
1 cup water
1 tsp vanilla essence
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup milk

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3 tsp vinegar
2 x 9 inch round or square micorwavable cake dishes

Method: Line the base of the tins with butter paper or grease the bases and dust either
with maida or sugar till well coated.

Sift the flour, cocoa, baking soda and powder and transfer into a mixing bowl.

Add the salt, sugar, fat, water and vanilla. Beat the mixture using a wooden spoon or a
beater till well blended.

Add the milk and vinegar to the cake batter and beat till smooth. The batter looks almost
glossy when done.

Divide the batter into the dishes.

Bake one cake at time, at 100 per cent for two minutes. Rotate container half way and
bake for another two minutes. Rotate again and bake 1 minute.

Let stand for five minutes then turn cake out of the tin.

Doodh Khova

Ingredients: 2 1/2 cups carnation milk powder

1 stick butter (non-salty)
1/2-3/4 can condensed milk

Method: Mix all the these in a microwave safe bowl and put in the microwave for 3
minutes.

Remove it and give a stir and keep it back in the microwave for another 3 to 4 minutes.

The mixture should look little brown in colour. Your doodh khova is ready.

] Date and Walnut Cake

Ingredients: 1 cup dates-seedless, chopped fine

1/4 cup butter
1/2 cup water-boiling hot
1 tbsp orange rind-grated
1/2 cup orange juice
1 egg
2 cups maida (refined flour)
1/4 cup sugar-powdered
1 tsp baking soda
1/2 tsp salt

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1/2 cup walnuts-chopped
An 8? round microwavable cake tin, lined with grease-proof paper.

Method: Put the dates and butter in a dish and pour the hot water over (to soak). Leave
till cool.

Mix all the ingredients together with the date mixture, till well blended and transfer into
the cake tin.

Place in the microwave and cook at HI for 6-8 minutes (you will have to judge your oven
for this), turning twice. Leave to stand for 5 minutes before removing from the
microwave.

[] Cookies

Ingredients: 1 1/2 cups (180 gm) flour

1 egg
225 gm (1 cup) butter
1/2 cup powdered sugar
1 tsp Vanilla essence

Method: Cream flour, egg, butter, sugar and vanilla together.

Mix in the flour to make a smooth dough.

Form into 24 small balls and flatten with a fork.

Place 6 at a time on a microwave baking tray or lightly greased greaseproof paper and
cook at 100% for 1 1/2 -2 1/4 minutes, depending on the size of the cookies. Give the tray
a half turn halfway through the cooking time.

Allow to cool on a wire rack. Repeat with the remaining mixture. Switch on the grill also
according to your oven's manual.

[] Condensed Milk Gajar Ka Halwa

Ingredients: 1 kg carrots - grated

1 can condensed milk
1 tsp green cardamom - powdered
5-6 almonds - blanched and shredded
8-10 raisins
2 tbsp ghee

Method: Place the carrots and condensed milk in a dish, mix well, cover and cook on
High for 5 minutes, stirring once.

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Cook, covered on 50 per cent for 10 minutes, stirring twice.

Continue cooking and stirring every two minutes till the carrots start appearing slightly
glossy and the moisture has evaporated.

Add the cardamom and ghee and half the almonds and raisins, and cook at Hi for a
minute.

[] Chocolate Easter Eggs

Ingredients: 1 cup soft butter

2 tsp salt
4 tsp vanilla
1 can condensed milk
10 cups icing sugar
1 tsp yellow food coloring
500 gm semi-sweet chocolate

Method: Beat the butter, salt and vanilla until fluffy. Add milk and sugar and beat till its
well blend. Dust with some icing sugar and then knead it till its smooth.

Set aside more then 2/3 of mixture. To the remaining mixture add the food coloring, and
blend well.

Divide the yellow and white batter into 16 or 24 pieces. Shape the yellow batter into
balls, mold white around yellow to form an egg shape. Dry at room temperature on paper
towels for 24 hours.

Melt chocolate in double boiler or a microwave until smooth. Dip eggs into the chocolate.
Once dipped, cool at room temperature and then refrigerate.

Chocolate and Rasmalai Terrine

Ingredients: 500 gm fresh cream-whipped with 150 gm of powdered sugar

1 1/2 cup hazel nut chocolate
10 pieces rasmalai
1/4 cup sweet wine
3/4 cups double cream
3 tbsp agar agar-soaked in water
3 tbsp sugar
1 tsp olive oil mixed with icing sugar

Garnish
Gold foil
fresh fruits

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fruit sauce
gold dust

Method: Take agar agar in a pan and add sugar, wine and double cream.

Cook till it attains sauce like consistency. Keep aside.

Melt the chocolate in a microwave or a double boiler and fold in the whipped cream.

Now add the agar agar mixture and mix well. Take a mould and grease it with olive oil.
Fill it with half of the prepared mixture.

Now, put a layer of rasmalai and then spread the rest of the mixture. Refrigerate for 3
hours.

Once set, garnish it with gold foil, fresh fruits and fruit sauce. Sprinkle with little gold
dust and serve.

Chocolate And Coconut Cake

Ingredients: 1 cup maida

1 cup suji
1 cup makai atta & gram flour
1 cup sugar
1 cup cream
1 tsp Vanilla
2 tsp baking powder
1 tsp eno (fruit salt)
milk for mixing
dry fruits according to taste
cherry to decorate
2 tsp coconut powder
2 tsp chocolate
1 tsp cardamom powder

Method: Mix all types of dry atta and baking powder together.

Take 4 cups of milk and let it boil. Add sugar, fresh milk, cream and let it melt properly.
Add the chocolate, coconut powder and half the cherries. Also add the dry fruits and
remaining ingredients except eno.

When it becomes of a loose consistency paste, add a teaspoon of eno and mix it properly.

Take round shaped glass bowl and grease it properly. Add the batter to the bowl, leaving
some space for the batter to rise. Put it in the microwave for five minutes.

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After 5 minutes, add balanced decoration items cherry and dry fruits, give 6-7minutes for
final baking.

With the help of knife one can taste about baking, as it depends on voltage.

The cake is ready. One can increase or decrease sugar according to taste. If you want to
make it rich, one can add more butter or can make thick layer of decoration with sugar
and butter.

Carrot Cake

Ingredients: 6 egg yolks

6 egg whites
1 1/2 cups sugar
1 cup melted butter
few drops of vanilla essence
1 cup refined flour
1 tsp baking powder
1 tsp cinnamon powder
1 tsp cardamom powder
1 cup grated carrot
1 1/2 cup cashewnut powder
1 cup bread crumbs

Cream cheese frosting

4 tbsp butter
1 tsp vanilla essence
1-2 cups sugar
1 cup cream cheese

Method: Divide the quantity of sugar into two portions. Beat together the egg yolks and
one portion of sugar until creamy. And in another bowl whip together sugar and egg
whites.

Take a large bowl and put the egg white mixture and egg yolk mixture. To this add the
grated carrot, melted butter, bread crumbs, cashew nut powder, cinnamon powder,
cardamom powder, vanilla essence, baking powder and flour. Mix well.

Pour this batter into a greased dish. Microwave at high for 13-15 minutes, rotating the
dish 1 every 4 minutes.

For the cream cheese frosting,

In a microwave pan mix sugar, cream cheese butter, vanilla essence and microwave it at
Hi for one minute. Remove and beat with a blender for fluffy frosting.

Decorate the cake with cream cheese frosting. Serve.

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Caramel Puding

Ingredients: 5 eggs
1 tin condensed milk
5 tsp sugar
200 ml water
Vanilla essence

Method: Heat the sugar in a mould till it changes colour and becomes a dark brown
caramel. Leave it to cool.

Add eggs, sugar, vanilla essence water to the condensed milk and mix well in a blender.

Pour the mixture into the caramel mould and bake in the microwave for some time.

[] Caramel Custard (Micro)

Ingredients: 100 g sugar

4 tbsp cold water
450 ml hot milk
60 g sugar
1 tsp vanilla essence
4 eggs

Method: Place the sugar and water in a microwave safe round pan, and cook uncovered at
Hi (100%) for 2 minutes.

Stir well to dissolve the sugar then cook, uncovered, for a further 5 minutes or until the
mixture turns golden colour. Keep aside.

Beat eggs and sugar together. Add vanilla and hot milk and mix well. Pour mixture into
the pan with the caramel.

Cook uncovered, at 30% for 10-12 minutes, turning the pan half way through.

Cool, unmould and serve. You might have to adjust the time after trying once or twice.

[] Banana Split

Ingredients: 1 oz(28.349 grams) square semi-sweet chocolate

2 tbsp light corn syrup
2 tbsp condensed milk
1/8 tsp vanilla essence
1 tbsp roasted peanuts - unsalted

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1 banana - quartered

Method: Micro-cook the chocolate on Hi for 2 minutes, stirring once.

Also stir in corn syrup and sweetened condensed milk. Micro-cook again uncovered on
Hi for 30-45 seconds.

Stir in vanilla. Serve warm atop ice cream and sprinkle some peanuts.

Arrange the quartered banana around ice cream.

] Banana Cake

Ingredients: 2 cups flour

1 tbsp baking powder
1 tsp salt
1/2 cup walnuts-chopped
1 cup sugar
2/3 cups oil
3 eggs
4 bananas-mashed
10 inch round microwavable cake tin, greased and floured

Method: Mix together the flour, baking powder, salt, sugar and oil and beat together.

Add the eggs and beat a little more.

Mix in the nuts and bananas and transfer to the prepared tin.

Cook at 100% for 2 1/2 minutes, turn container half way round, cook again 2 1/2
minutes. Turn once more, cook 1 minute.

Let it stand for 5 minutes before removing from the oven.

Note: You might need to cook it once or twice, before getting the exact timing.

Baked Apples in Honey and Lemon

Ingredients: 4 medium cooking apples

1 tbsp honey
grated rind and juice of a lemon
1 tbsp butter-melted

Method: Preheat the oven to 200 degree C.

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Core the apples, leaving them whole. Cut four squares of double thickness foil and brush
with butter.

With a knife, cut lines through the apple skin at regular intervals.

Mix together the honey, lemon rind, juice and butter in a small bowl.

Spoon the mixture into the apples and wrap in foil, sealing the edges securely.

Cook in the oven for 20 minutes until the apples are tender.

Almond Chocolate Tea Cake

Ingredients: 1 tea cup bread crumbs

60grms melted any chocolate
60 gms butter
3 eggs
3/4 cup chopped almonds
2-3 tbsp cocoa powder(heapfull)
1 tbsp coffee (heapfull)
5-7 spoons sugar

Method: 1. seperate egg yolks and egg whites.

2. put egg yolks in a mixing bowl add
sugar,butter and mix till creamy.
3. melt chocolate in doubble boiler and when cool
mix in yolk mixture also add coffee, bread
crumbs and chopped almonds and mix well.
4. in another bowl make meringue (whipp egg
whites in a clean bowl till stiff and form
peaks)
5. mix yolk mixture with meringue by cut and fold
method.
6. pre-heat the microwave.
7. grease a microwave ware baking dish and
lightly pour the mix in it.
8. bake in microwave for 5-7 minutes.
9. the cake will leave sides of the dish when
cooked

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