Eggless Wholewheat Bread – An Indian Sweet Turned Into a Healthy Bake
The last few months in a year are my favorite, for the festivity it brings along with and for giving a reason to indulge in good food. The only grudge it leaves is the piles of sweet boxes from friends, work place & relatives, most of which are over sweet, artificially colored, and are loaded with Transfat.
Last week hubby got a huge box of colorful exotic Indian sweets from his work place. After disposing off most of the goodies to my maid I was left with half a kilo of this fresh creamy and scrumptious milk sweet (sweet Khoya in Hindi or Paal gova in Tamil) which my children liked and could not stop licking spoonfuls of it. But soon they got bored and the sweet was left struggling for space in my refrigerator. This is when I thought of baking a bread out of it, as baking requires very less fat and is a more healthier option, and am glad that I did it. I liked the very distinct taste of caramelized and slightly burnt milk in this recipe , and felt a sense of achievement when I turned a sinful Indian sweet into a healthy treat 🙂
The loaf is supple and delightful with a distinct flavor of scalded milk. I added cardamom powder and Goji berries to enhance the aroma and the nutrition quotient of the loaf. Since I did not add extra sugar in the batter, the loaf is not as sweet as a cake and I called it a bread.
- 11/2 cups Wholewheat flour
- 1/2 cup of milk sweet
- 1/4 cup of milk
- 1/4 cup of Goji berries or any dried fruit
- 1 tsp. of cardamom powder
- 2 tsp. of vegetable oil
- 1/2 tsp. baking powder
- 1/4 tsp. of baking soda
Method: Take a large vessel and sieve the wholewheat flour, cardamom powder, baking powder and baking soda twice. Wash and soak the Goji berries in little milk for 10 minutes. In another vessel add the milk sweet (sweet khoya/paal khova) add rest of the milk in and mix well.
Preheat a greased rectangular baking tin at 190°C for 10 minutes.
Add vegetable oil and soaked Goji berries to the milk sweet mixture. Pour the above liquid ingredients into the dry ingredients and mix it lightly.
Pour the batter into the pre heated baking tin and bake it for about 30-40 minutes till a golden brown crust is formed at the top.
The earthy color is due to the wholewheat and the milk sweet in the batter.
The loaf is baked with just wholewheat flour, very little shortening (butter/oil) and is devoid of eggs too. Drizzle a little of chocolate icing or Nutella and enjoy!
- This bread could not be stored for more than a day, since it is very moist and supple.
- I avoided adding sugar in the bread since the milk based sweet had sugar in it. You can add 1/4 cup of sugar if you want a sweet loaf (remember to 1 tsp. of milk for every 1 tbsp. of sugar) and convert the recipe into a cake.
- You can replace the milk based sweet and the milk in the ingredients with condensed milk to get the same results.