Ingredients
- 400 ml condensed milk
- 200 gm mawa/khoya
- 200 ml milk
- 50 gm unsalted butter melt before measuring
- A pinch of salt
- 1 ½ cups plain flour
- ½ cup wholemeal aata
- 1 tsp baking powder
- ½ tsp baking soda
- 2 green cardamoms peeled and powdered
- a generous pinch of saffron soaked in 2 tbsp. warm milk
Instructions
- Preheat the oven to 180 C / 350 F. Grease a 6 inches cake pan with some butter.
- Grate the mawa and mix into the melted butter.
- Add the milk,condensed milk and whisk till smooth with a wire whisk.
- Sift the flour after adding baking powder &baking soda (and salt if using).
- Add the sifted flour-baking powder into the mava-butter-milk mixture and fold in gently, the mixture should resemble fritters or pakora batter in consistency, if required add more milk/flour to achieve the consistency.
- Add the cardamom powder and stir gently.
- Pour into the prepared cake pan and bake for 40-50 minutes(at 170 degree C) or till a knife tip comes out clean.
- Let it cool completely and turn the pan upside down on a large plate and tap slightly on the bottom of the pan to unmould the cake.
- Cut into wedges or squares as desired.
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