02 Nov Eggless Kerala Paal Cake Recipe: Soft, Sweet and Delicious Malabar Dessert

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Last Updated on November 2, 2024 by blessmyfoodbypayal

Eggless Kerala Paal Cake Recipe: Soft, Sweet, and Delicious Malabar Dessert with step wise pictorial and video method.

Kerala Pal Cake or Malabar Paal Cake Recipe is a very popular recipe on the southern side of the indian continent. It is a very tasty, delightful & also a deep fried dessert.
A dessert & fried?

We know it’s weird, but it’s as tasty as you can think of. Pal Cake is a similar recipe as Gulab Jamun, but still different texture and different taste.

Where gulab jamun are soft and spongy, paal cake is having a crust on the outside and bit spongy interior.

This difference lies because of two reasons primarily. One, gulab jamun do have khoya and/or Chenna but these 2 ingredients are missing in paal cake.

Secondly, gulab jamuns remain soaked in sugar syrup until they are finished but paal cake is soaked only for a limited period, depending how soft you want them to be.

As earlier said, paal cake has a crunchy bite but in case you want them to be soft and melt in mouth, remain them in sugar syrup till the last.

The original Pal Cake requires the using of eggs, but we have not used eggs & kept this recipe a 100% vegetarian.

In the recipe, we have used baking powder which helps to give the same texture, effect & sponginess as the original paal cake having eggs.

Pal Cake is a sweet dessert with a bit of crunch & can satisfy your sweet tooth.

Paal Cake (Malabar Milk Cake) is traditionally served at room temperature. This cake can also be enjoyed & consumed slightly warm or chilled as per the individuals personal preference.

But the taste of the cake, it’s authenticity , it’s texture & it’s flavour, everything is different at room temperature.

The cake can be enjoyed by everyone in the family. You can add nuts & other taste enhancing eatables to the cake & can customize it. The texture of the cake also depends on the baking soda. You must add baking soda with proper measuring otherwise the recipe can be spoiled, as the cakes will get burst and split while deep frying.

Malabar Pal Cake or Pal Cake is a sweet, soft & fluffy dessert. It reflects Kerala’s authentic culinary heritage and simple ingredients. The cake is a deep fried snack which is served great with tea as an evening snack. This cake is a must try & if looking for a Veg Malabar Cake, this recipe’s for you.

STEP WISE PICTORIAL RECIPE OF EGGLESS KERALA PAAL CAKE RECIPE

In a bowl add curd, desi ghee and baking soda.

Give them a good mix.

Put a sieve over the bowl. Add whole wheat flour, all purpose flour, milk powder and salt. Sift.

Add cardamom powder. Start mixing using hand.

Make a dough out of it. In case you feel that the moisture is not enough to bind the dough, use bit of the milk. Cover and rest for 5 minutes.

Roll the dough slightly thick.

Cut into rectangular pieces.

Put them in the hot oil for frying. Initially the temperature should be high but once you begin to fry, bring the temperature to moderate.

Fry till brown from all sides.

Take them out in a deep tray. Keep aside.

MAKING OF SUGAR SYRUP

Add sugar, water, cardamoms and saffron strands in a sauce pan.

Boil 7-8 minutes on medium heat. We don’t require any stings but only sticky syrup.

Pour the syrup over the cakes.

Let them remain soaked for 2 hours. Flip the sides so that syrup gets into cakes from all sides.

Serve after garnishing with silver varq and chopped pistachios, preferably at room temperature, although personal choice matters.

NOTES

Do not add baking soda without measuring because more than the required baking soda may spoil your dessert.
In place of saffron, you can use pinch of orange food colour.

EGGLESS KERALA PAAL CAKE RECIPE – RECIPE CARD

Authentic Kerala Paal Cake Recipe | Make Malabar Milk Cake at Home

blessmyfoodbypayal

Kerala Pal Cake or Malabar Paal Cake Recipe is a very popular recipe on the southern side of the indian continent. It is a very tasty, delightful & also a deep fried dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Course Dessert

Cuisine South Indian

Servings 12 Pieces

Ingredients

1 cup = 250 ml

FOR PAAL CAKE

1/4 cup curd
1/2 cup whole wheat flour
1/4 cup all purpose flour (maida)
1/4 cup milk powder
2 tbsp desi ghee
1/4 tsp baking soda
1/4 tsp cardamom powder
Pinch of salt
Oil for frying

FOR SUGAR SYRUP

3/4 cup sugar
1.5 cup water
Few strands of saffron
2 green cardamoms

Instructions

In a bowl add curd, desi ghee and baking soda.
Give them a good mix.
Put a sieve over the bowl.
Add whole wheat flour, all purpose flour, milk powder and salt.
Sift.
Add cardamom powder.
Start mixing using hand.
Make a dough out of it. In case you feel that the moisture is not enough to bind the dough, use bit of the milk.
Cover and rest for 5 minutes.
Roll the dough slightly thick.
Cut into rectangular pieces.
Put them in the hot oil for frying. Initially the temperature should be high but once you begin to fry, bring the temperature to moderate.
Fry till brown from all sides.
Take them out in a deep tray. Keep aside.

MAKING OF SUGAR SYRUP

Add sugar, water, cardamoms and saffron strands in a sauce pan.
Boil 7-8 minutes on medium heat. We don't require any stings but only sticky syrup.
Pour the syrup over the cakes.
Let them remain soaked for 2 hours. Flip the sides so that syrup gets into cakes from all sides.
Serve after garnishing with silver varq and chopped pistachios, preferably at room temperature, although personal choice matters.

Notes

Do not add baking soda without measuring because more than the required baking soda may spoil your dessert.
In place of saffron, you can use pinch of orange food colour.

Keyword malabar cake recipe, paal cake recipe