Harvest and Baked Wholewheat Ragi Chocolate Doughnuts

On Lohri, I shared a picture of my children relishing popcorn ( which is also one of the things that is thrown into the Lohri bonfire).

Why did I share this? Well, let me explain a bit more.

We take our children to nice playzones. We take them to amazing restaurants. We take them to malls. They enjoy the best of cuisines and food that we can afford. They are in a position to widen their taste buds through various types of meal options that many schools/playschools provide.

And yet – when the time comes to eat to one’s heart’s content, they pick food that gives them joy. Food that gives them moments that they don’t realize now but will make them think of childhood during the difficult times of life. They pick food that is still priced nominally, available through a small-time vendor, in a newspaper bag.

So each time we plan a visit to Cubbon Park, the children are always talking about how they really want to eat is that popcorn.

That is what makes their souls reach the harvest it seeks – the fruition, the culmination of what they desired right when the visit began.

True way to celebrate the harvest festival – isn’t it? I wish we could learn from children about how simple it is.

And as always I also tried a simple yet healthy bake recipe to make it a fun day for them!

Baked Wholewheat Ragi Chocolate Doughnuts with Country Sugar

3/4 cup Wholewheat Flour

3/4 cup Ragi flour

1/2 cup unrefined country sugar

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1 tsp pure vanilla extract

1/2 cup cream

3 tbsp of full cream milk

3 tablespoons butter, melted

1 large egg

Method – In a big bowl whisk together the dry ingredients so that they are mixed well.

In another bowl whisk together the wet ingredients. Then add this slowly and fold into the dry ingredients to combine them well. Use a spoon to put the batter into a greased doughnut pan or mini-bundt which is what I used since I didnt have the former.

Bake for 15 minutes, or until the doughnuts spring back when you press them gently, at 175 degrees C in a preheated oven. Allow them to cool off in the pan and then place them on the wire rack to cool off completely.

Please note that they are fudgy perhaps due to the ingredients and because they are yeast-free.

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