Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Hi, everybody! Hope you all had a wonderful and safe Deepavali! I’ve been very busy for the past couple of days. Last week it was my son’s turn to provide snacks for his classmates at pre-school. It was for 2 days actually. So I baked Eggless Brownie Cupcakes using flax seed meal (I’ll post it shortly) and vegan pumpkin cookies. The next day was my husband’s birthday and I baked a cake for him. All this baking really made me very tired and nauseous. I realised that too much of anything is not good. I really wonder how people work in bakeries!

If this was not enough, I had a presentation in my son’s school about Diwali on the 27th. My mother suggested sharing some traditional sweets and snacks with the kids. So she prepared Coconut Burfi and I helped her in preparing the Maida biscuits. I don’t know the actual name for the maida biscuits, it’s mixing all purpose flour, salt, crushed cumin and black pepper and making it into a dough, just like making chapathi dough. Then divide the dough into small balls, roll each ball as thin as possible and cut them into small diamonds using a knife and deep fry them.

As for the coconut burfi, I asked my mother to follow Anjali’s recipe. We usually prepare burfis from fresh coconut, which is a big process. You have to grate the coconut without the skin etc. But her method looked so simple using store bought dessicated coconut. So my mother first tried a little and we were definitely skeptical about the taste, but to our surprise it came out very good and tasted like the traditional coconut burfi. The only change my mother made was she powdered half the measurement of coconut and kept the other half as it is, which gave a good texture to the burfis. Also she used cardamom powder because we did not have the kesar masala milk extract. So she went ahead and prepared a big batch of burfis for the school. Thank you very much Anjali for this simple yet tasty recipe, everybody in the school liked it.

Now let’s see the recipe for the pumpkin cookies I was talking about. I got this recipe from The Taste of Home Baking Book. The original recipe by itself was vegan, so I didn’t have to worry about egg substitution. The cookies came out very well. If you like chewy pumpkin cookies, you should try this recipe. The recipe also had instructions for frosting, since I was baking them for kids I omitted it. I didn’t want them to become hyper-active in the class later.

• Ingredients
• Step-by-Step Procedure
• My Notes

This is my entry for the following events:
1. AFAM – Pumpkin hosted by me.
2. AWED – American hosted by DK.

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