Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Plum Christmas Cake

A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.

Ingredientsfor 10 servings

1 Lb Raisins Onakka munthiri
1 Lb Dates Eenthapazham
1 cup Candied fruits and orange and lemon peel
1 cup Gold Rum
2 cup Cashews
4 cup Allpurpose flour Maida
3 tsp Baking powder
1 Lb Butter
4 cup Sugar
1 cup Sugar to make caramelized syrup
12 nos Eggs
1 Heaped Cinnamon powder (Karugapatta)
1 Heaped Nutmeg powder Jathikka
1 Heaped Cloves powder (Grambu)
1 Heaped Dry Ginger powder Chukku
3 tsp Salt
4 tsp Pure Vanilla essence

Preparation

Step 1
Dice the fruits and coat them with 3 tbsp of flour.
Step 2
Add rum and Stir everything together thoroughly.
Step 3
Keep this at room temperature over night.
Step 4
Dice or crush the nuts into small pieces.
Step 5
You can do these steps the day before you plan to make the cake.
Step 6
Place the eggs and butter at room temperature the night before you make the cake.
Step 7
Preheat the oven to 350 degree F.
Step 8
Measure and keep ready the flour, sugar and the flavorings.
Step 9
To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don't have one, use a medium saucepan.
Step 10
Place 1 cup of sugar in the saucepan and add 2 tbsp of water.
Step 11
Turn the stove to high and place the pan on the stove and let it boil.
Step 12
Don't stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.
Step 13
Within 7 - 10 minutes, a cherry wood colored caramel forms.
Step 14
Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.
Step 15
You may hold the pan above the sink and slowly add the water, for it may splash.
Step 16
Stir the contents well to dissolve the caramel. Set aside.
Step 17
Sift flour and baking powder, a couple of times and keep ready.
Step 18
In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
Step 19
Add eggs and whisk well.
Step 20
Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.
Step 21
Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.
Step 22
When they are well mixed, add the candied fruits and nuts and mix again.
Step 23
Spoon this into a 10 inch non stick loaf pans.
Step 24
Bake for 1 hour at 350 degree F.
Step 25
You may line the pan with parchment paper or brown paper.
Step 26
Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 minutes and check again.
Step 27
Remove the cake from the oven and place it on a cooling rake.
Step 28
Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak.
Step 29
This will enhance the flavor and gives a longer shelf life.
Step 30
Remove the cake from the pan only after it is allowed to cool completely.
Step 31
Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.

Tip

Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Breakfast

Diabetic Friendly Ragi Puttu

Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart...

25 min|2 servings|5

Snacks

Dates Neyyappam | Healthy Snack

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped panca...

35 min|4 servings|5

Main Course

Drumstick-Eggplant Curry

A deeply satisfying drumstick-eggplant curry simmered slowly with freshly ground spices and coconut. The kind of grav...

20 min|4 servings|4

Main Course

Drumstick Toor Dal Curry

A traditional Kerala curry where drumstick simmers gently in a spiced coconut gravy until every piece soaks up the fl...

25 min|3 servings|5

Ingredientsfor 10 servings

1 Lb Raisins Onakka munthiri

1 Lb Dates Eenthapazham

1 cup Candied fruits and orange and lemon peel

1 cup Gold Rum

2 cup Cashews

4 cup Allpurpose flour Maida

3 tsp Baking powder

1 Lb Butter

4 cup Sugar

1 cup Sugar to make caramelized syrup

12 nos Eggs

1 Heaped Cinnamon powder (Karugapatta)

1 Heaped Nutmeg powder Jathikka

1 Heaped Cloves powder (Grambu)

1 Heaped Dry Ginger powder Chukku

3 tsp Salt

4 tsp Pure Vanilla essence

Preparation

Step 1

Dice the fruits and coat them with 3 tbsp of flour.

Step 2

Add rum and Stir everything together thoroughly.

Step 3

Keep this at room temperature over night.

Step 4

Dice or crush the nuts into small pieces.

Step 5

You can do these steps the day before you plan to make the cake.

Step 6

Place the eggs and butter at room temperature the night before you make the cake.

Step 7

Preheat the oven to 350 degree F.

Step 8

Measure and keep ready the flour, sugar and the flavorings.

Step 9

To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don't have one, use a medium saucepan.

Step 10

Place 1 cup of sugar in the saucepan and add 2 tbsp of water.

Step 11

Turn the stove to high and place the pan on the stove and let it boil.

Step 12

Don't stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.

Step 13

Within 7 - 10 minutes, a cherry wood colored caramel forms.

Step 14

Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.

Step 15

You may hold the pan above the sink and slowly add the water, for it may splash.

Step 16

Stir the contents well to dissolve the caramel. Set aside.

Step 17

Sift flour and baking powder, a couple of times and keep ready.

Step 18

In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.

Step 19

Add eggs and whisk well.

Step 20

Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.

Step 21

Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.

Step 22

When they are well mixed, add the candied fruits and nuts and mix again.

Step 23

Spoon this into a 10 inch non stick loaf pans.

Step 24

Bake for 1 hour at 350 degree F.

Step 25

You may line the pan with parchment paper or brown paper.

Step 26

Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 minutes and check again.

Step 27

Remove the cake from the oven and place it on a cooling rake.

Step 28

Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak.

Step 29

This will enhance the flavor and gives a longer shelf life.

Step 30

Remove the cake from the pan only after it is allowed to cool completely.

Step 31

Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.