Eggless Meetha Paan Cake recipe

04 Mar Eggless Meetha Paan Cake recipe

Eggless Meetha Paan cake recipe with step wise pictorial and video method.

Paan is an Indian sweetener or mouth freshner which is made with the betel leaves and few refreshing fillings.

A betel leaf is enrolled with sounf, supari, mukhwas, gulkand, cardamom, chuna and candied fruits.

This is generally eaten after the dinner, which not only refreshes the mouth but helps in digestion also.

Here we are presenting a cake which is flavoured with paan ingredients. And we bet, when you take a bite of it, you will hardly be able to recognise that it’s a cake or real paan.

Yes, the taste of this cake is exactly like that of a pan.

The ingredients of this cake recipe are extremely basic and regular. Let’s have a look.

BETEL LEAVES: This is the prime ingredient of this recipe. You can buy these leaves from your nearby paan wali shop.

GULKAND : Gulkand helps in bringing out the flavours of paan. You really need not to buy a full bottle of gulkand from market, if it is not of your routine use. The paan wala, from where you are buying betel leaves, you can ask for a tablespoon of gulkand from him. We bought both betel leaves and gulkand from paan wala in 30 Rs.

SOUNF : we have used colourful sounf which is easily available in confectionary shops. This sounf can otherwise be eaten as mouth freshner.

FLOUR : We have used all purpose flour but in place of APF, you can use whole wheat flour also.

SUGAR : It is better to use the sugar after powdering it because it gets dissolved immediately.

CURD : Curd, also called yoghurt is the moisturing agent. Make sure the curd should be fresh and at room temperature.

OIL : Oil must be neutral in taste. We used refined oil.

TUTTI FRUITY: Its a candied fruit which adds to the flavours.

BAKING POWDER/SODA : These leavening agents make the cake soft and fluffy.

SALT : Salt enhances the sweetness.

GREEN FOOD COLOUR: this is optional ingredient which brings out the brighter side of the cake. As paan tends to be green, so this cake is given the same colour intentionally.

STEP WISE PICTORIAL RECIPE OF EGGLESS MEETHA PAAN CAKE RECIPE

FOR CAKE

1. Add 4 betel leaves, 1 tbsp gulkand and 2 tbsp sounf in a grinder. Instead of these three ingredients you can add 2 readymade paan in the grinder jar.

2. Grind them to a coarse paste. Keep aside.

3. Add 1 cup curd in a bowl and add 1/2 tsp baking soda in it.

4. Whisk them so well and put on rest for 10 minutes.

5. After 10 minutes, you will find a bubbly surface over the curd.

6. Then add 1/2 cup oil, 3/4 cup powdered sugar and mix well.

7. Add the grinded mixture (bettle leaves+gulkand+supari) into the bowl.

8. Mix well.

9. Add green food colour and mix. The quantity of food colour depends upon your choice that how deep green you want your cake. You can skip green colour if you don’t like.

10. Put a sieve on the bowl and add 1.5 cup flour, 1 tsp baking powder and pinch of salt.

11. Sift the flour into the bowl.

12. Add tutti fruity directly on the flour.

13. Mix well using cut and fold method.

14. Pour the batter in a greased Baking tin.

15. Bake @180°C for 30 minutes in a pre-heated oven with both the rods on.

16. Take the cake out and let cool for 10-15 minutes.

17. Thereafter invert the cake on cooling rack and cool completely.

MAKING OF ICING

18. Mix 1/4 cup powdered sugar and 1 tbsp milk in a bowl.

19. Pour this icing on the cake.

20. Decorate with supari.

Enjoy.

ALSO SEE

• Chocolate Vanilla Ombre Cake
• Hidden heart cake
• Cashew Cake Recipe
• Gulab Jamun Cake recipe with homemade Gulab Jamun Premix
• Eggless christmas fruit cake recipe (non-alcoholic)

EGGLESS MEETHA PAAN CAKE RECIPE – RECIPE CARD

Eggless Meetha Paan cake recipe

blessmyfoodbypayal

An eggless cake flavoured with the ingredients of paan is something one of the most flavourful cake recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Cake

Cuisine Indian fusion

Servings 1 cake

Ingredients

  

1 Cup = 200 ml

FOR CAKE

• 1.5 Cup all purpose flour (220 gram)
• 3/4 cup powdered sugar (165 gram)
• 1 cup curd/yoghurt (260 gram - at room temperature)
• 1/2 cup oil (100 ml)
• 1/2 cup tutti fruity (or as much you want)
• 4 betel leaves/paan ke patte
• 1 tbsp gulkand
• 2 tbsp sounf
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• Few drops of green food colour

FOR ICING

• 1/4 cup powdered sugar
• 1 tbsp milk
• Colourful sounf

Instructions

 

FOR CAKE

• Add 4 betel leaves, 1 tbsp gulkand and 2 tbsp sounf in a grinder. Instead of these three ingredients you can add 2 readymade paan in the grinder jar.
• Grind them to a coarse paste. Keep aside.
• Add 1 cup curd in a bowl and add 1/2 tsp baking soda in it.
• Whisk them so well and put on rest for 10 minutes.
• After 10 minutes, you will find a bubbly surface over the curd.
• Then add 1/2 cup oil, 3/4 cup powdered sugar and mix well.
• Add the grinded mixture (bettle leaves+gulkand+supari) into the bowl.
• Mix well.
• Add green food colour and mix. The quantity of food colour depends upon your choice that how deep green you want your cake. You can skip green colour if you don't like.
• Put a sieve on the bowl and add 1.5 cup flour, 1 tsp baking powder and pinch of salt.
• Sift the flour into the bowl.
• Add tutti fruity directly on the flour.
• Mix well using cut and fold method.
• Pour the batter in a greased Baking tin.
• Bake @180°C for 30 minutes in a pre-heated oven with both the rods on.
• Take the cake out and let cool for 10-15 minutes.
• Thereafter invert the cake on cooling rack and cool completely.

MAKING OF ICING

• Mix 1/4 cup powdered sugar and 1 tbsp milk in a bowl.
• Pour this icing on the cake.
• Decorate with supari.
• Enjoy.

Keyword eggless paan cake, eggless pan cake, paan cake recipe, pan cake recipe