Eggless Ghee residue cake recipe

28 May Eggless Ghee residue cake recipe

Last Updated on May 28, 2022 by blessmyfoodbypayal

Eggless ghee residue cake recipe with step wise pictorial and video method.

Collecting malai from the boiled milk, storing it in refrigerator and then making ghee from malai is very regular task at our home.

Once ghee is made out of the malai, there’s a dark brownish soft and smooth substance left, which is called desi ghee residue.

This ghee residue is very healthy and flavourful and we have tried many dishes with this ingredient.

As we can’t separate till the last drop of  ghee from residue, so this residue has all the richness of ghee intact, so never make a mistake of throwing it away.

This time we have decided to make a cake out of this ingredient and while the cake was baking inside the oven, the aroma coming out of the oven was so mesmerizing.

INGREDIENTS USED IN MAKING GHEE RESIDUE CAKE

GHEE RESIDUE : This is the prime ingredient of the recipe. As this ingredient is not sold in the market so it’s quantity may vary in your case, because this is not necessary that you will also get equal amount of residue after making malai. So you need to add all the ingredients in proportion to what is the quantity of ghee residue available to you.

BUTTER : Butter can be replaced with desi ghee or oil.

FLOUR : Instead of whole wheat flour, you can use all purpose flour too or both in the equal portions.

SUGAR : Sugar of your choice means you can add any type of sugar. We used bura sugar.

MILK : The quantity of milk may vary depending on the consistency of batter.  So in case you find your batter little thick, add a spoon or two of more milk.

CURD : Curd will also provide more moisture and fluffiness to the cake.

BAKING POWDER/SODA : Both these leavening agents help in making the cake soft and fluffy.

SALT : Just a bit of it helps in enhancing the taste of cake.

CARDAMOMS : Cardamom is added in 2 ways. One, cardamom powder and second, cardamom essence. This is for the absolute fragrance in the cake.

SAFFRON ESSENCE : It will provide ultimate richness to the cake. You can skip this or add saffron strands.

VINEGAR : Vinegar when reacts with baking soda, the cake will get more rise.

NUTS : Nuts are always your personal choice.

STEP WISE PICTORIAL METHOD OF GHEE RESIDUE CAKE RECIPE 

1. Take soft butter and sugar in a big bowl.
2. Whisk them using electric beater or hand blender. The colour of butter will begin to change from yellow to light cream.
3. Add roughly crushed ghee residue and whisk it too until thoroughly combined.
4. Then add curd and milk and mix well.
5. Put a sieve on the bowl and add flour, baking powder and baking soda in it.
6. Sift the ingredients to the bowl.
7. Add green cardamoms, cardamom essence, saffron essence and vinegar.
8. Give it a good mix but don’t overdo.
9. Transfer the batter in a cake tin lined with greased butter paper.
10. Level the batter by tapping the cake tin and decorate it with nuts.
11. Bake in a pre-heated oven @180°C for 40-45 minutes or until toothpick comes out of it clean
12. Let the cake cool down completely before inverting.

Slice and enjoy.

NOTES

1. Make sure that curd, milk and residue should be at room temperature
2. Butter can be replaced with oil
3. Whole wheat flour can be replaced with all purpose flour or both in the ratio of 50:50
4. In case you don’t have cardamom essence, then enhance the number of green cardamoms
5. You can use saffron strands in case don’t have saffron essence or can totally skip this ingredient.

Click here to see more the recipes using leftover desi ghee residue.

GHEE RESIDUE CAKE – RECIPE CARD

Eggless ghee residue cake recipe

blessmyfoodbypayal

An delicious eggless cake made with leftover desi ghee residue gives you a feel of exactly mawa cake.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Cake

Cuisine Indian fusion

Servings 9 inches cake

Ingredients

  

1 cup = 200 ml

• 1 cup desi ghee residue (150 gram)
• 6 tbsp Butter @room temp.
• 1¼ cup whole wheat flour (167 gm)
• 3/4 cup sugar of your choice (194 gm - we used bura sugar)
• 6 tbsp milk @room temp.
• 1/2 cup curd @room temp.
• 1 tsp Baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 5-6 green Cardamoms (crushed)
• 1/2 tsp cardamom essence (optional)
• 1 tsp saffron essence (optional)
• 1 tsp white vinegar
• Nuts of your choice for garnish

Instructions

 

• Take soft butter and sugar in a big bowl.
• Whisk them using electric beater or hand blender. The colour of butter will begin to change from yellow to light cream.
• Add roughly crushed ghee residue and whisk it too until thoroughly combined.
• Then add curd and milk and mix well.
• Put a sieve on the bowl and add flour, baking powder and baking soda in it.
• Sift the ingredients to the bowl.
• Add green cardamoms, cardamom essence, saffron essence and vinegar.
• Give it a good mix but don't overdo.
• Transfer the batter in a cake tin lined with greased butter paper.
• Level the batter by tapping the cake tin and decorate it with nuts.
• Bake in a pre-heated oven @180°C for 40-45 minutes or until toothpick comes out of it clean.
• Let the cake cool down completely before inverting.
• Slice and enjoy.

Notes

Make sure that curd, milk and residue should be at room temperature.

Butter can be replaced with oil.

Whole wheat flour can be replaced with all purpose flour or both in the ratio of 50:50.

In case you don't have cardamom essence, then enhance the number of green cardamoms.

You can use saffron strands in case don't have saffron essence or can totally skip this ingredient.

Keyword Ghee residue cake