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During the holy month of Sawan, traditional fasting rules encourage light, pure ingredients like buckwheat flour, also known as kuttu ka atta. While kuttu is usually associated with fried puris or savoury fritters, its dense, nutty profile makes it an outstanding base for wholesome baked desserts. Baking with buckwheat can sometimes be tricky because it lacks gluten, but an Usha OTG solves this by maintaining a precise temperature and circulating gentle, dry heat throughout the baking chamber. This steady heat allows your fast-friendly treats to rise evenly and retain moisture, ensuring you enjoy soft cake slices and golden cookies throughout the fasting season.
Cardamom And Almond Buckwheat Shortbread Cookies
Buckwheat flour produces an exceptionally tender crumb, making it ideal for melt in your mouth shortbread cookies during Sawan. Rub half a cup of cold, solid ghee into one and a half cups of buckwheat flour, half a cup of powdered sugar, and a teaspoon of freshly ground green cardamom. Work the dough gently with your fingertips until it comes together into a firm ball, adding crushed almonds for extra crunch. Roll the dough into small rounds, flatten them slightly with a fork, and arrange them on a parchment lined baking tray. Bake at 160°C for fifteen minutes until the bottoms turn light golden brown. The dry circulating heat bakes these cookies through completely without drying them out, leaving you with a rich, buttery bite.
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Spiced Buckwheat Jaggery Cake With Cream Cheese Frosting
This rich, earthy cake relies on dark jaggery and warming spices to complement the nutty notes of buckwheat flour. Combine two cups of finely sifted buckwheat flour with a teaspoon of baking powder, a pinch of rock salt, ground cardamom, and a touch of nutmeg. In a separate bowl, whisk together melted ghee, melted jaggery, and fresh thick yoghurt until smooth. Gently fold the dry ingredients into the wet mixture, adding a splash of milk if needed to achieve a silky batter. Pour the batter into a greased cake tin and bake in your preheated oven at 180°C for thirty minutes until a toothpick inserted into the centre comes out clean.
To elevate this celebratory bake, pair it with a silky fasting-friendly frosting. In a deep glass bowl, combine softened cream cheese, a tablespoon of unsalted butter, and two tablespoons of fine powdered jaggery or icing sugar. Use your Usha hand mixer on medium speed to whip the ingredients together for two minutes until the frosting turns pale, fluffy, and completely lump free. Spreading this cool, velvety frosting over the cooled buckwheat cake adds a delightful tang that balances the rich, spiced sponge underneath.
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Buckwheat Banana And Walnut Loaf Cake
Overripe bananas add natural sweetness and structural moisture to gluten free buckwheat bakes, making this loaf cake a comforting morning treat. Mash three large ripe bananas in a bowl until completely smooth, then stir in melted ghee, honey, and a splash of vanilla extract. Gradually fold in two cups of buckwheat flour along with a handful of roughly chopped walnuts for texture. Pour the thick mixture into a lined loaf tin and scatter extra chopped walnuts over the top before placing it on the middle wire rack of your oven. The ambient heat bakes the loaf evenly, caramelising the banana sugars while creating a beautiful golden top crust that holds up wonderfully when sliced.
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Buckwheat Chocolate Chip And Pistachio Cookies
These dark and indulgence-filled cookies combine cocoa powder, dark chocolate chips, and chopped pistachios with a buckwheat base. Whisk together buckwheat flour, unsweetened cocoa powder, a pinch of rock salt, and powdered jaggery in a large bowl. Stir in melted ghee and milk until a thick dough forms, then fold in dark chocolate chips and chopped pistachios. Scoop small portions of dough onto your baking tray, flattening them slightly. The powerful heating elements of the oven melt the chocolate chips into gooey pockets while setting the outer edges into a delightful crunch, giving you a decadent snack to enjoy after breaking your fast.
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