Name: Leftover Mithai cake eggless recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 250 gram leftover sweets/mithai ((we had mixed sweets)); 3/4 curd ((200 gram)); 1 cup all purpose flour ((120 gram)); 3/4 cup milk ((180 ml)); 1 tsp baking powder; 1/2 tsp baking soda; Pinch of salt

14 Nov Leftover Mithai cake eggless recipe

Posted at 23:24h in Eggless Cakes, Recipes with leftovers by blessmyfoodbypayal 0 Comments

1 Like

Sharing is caring!

Jump to Recipe Print Recipe

Last Updated on November 14, 2023 by blessmyfoodbypayal

Leftover mithai cake eggless recipe with step wise pictorial and video method.

A delicious eggless cake made with leftover sweets and asks for no additional sugar, no oil, butter or ghee and even no essence or cardamom powder.

This is such an easy cake recipe we have ever tried which asks for most minimal ingredients.

Sugar is not added because sweets are already having sugar. Also oil or butter are not required because sweets are made using ghee and that’s enough for the cake. And lastly here it is essence. This too is not needed because sweets are generally flavoured with cardamom powder and saffron and that will work as a flavouring agent in cake as well.

This cake is so mildly sweet and a perfect treat with a cup of tea. If you like to have sweetness on higher side, can add 2-3 tbsp more while making the batter

This is the month of November and Diwali has just passed on two days ago. And immediate thereafter after a gap of one day, it was the festival of bhaidooj.

Exchange of gifts alongwith sweets is a part and parcel of Indian culture since ages. You cannot imagine these two festivals, though there are others too, without sweets.

We ourself buy the sweets from market, some make their own sweets at home as well and few is being received from the relatives and friends as well.

So during these days, whenever you open the refrigerator, fridge is loaded with lots of sweets. Lol.

Initially the excitement of eating these sugary treasures is unparalleled but then, there comes a point when a lingering question arises: what to do with the surplus mithai because you are already fed up eating such stuff repeatedly.

Worry not, for there exists a creative and delectable solution – the Leftover Mithai Cake.

This cake is a real example of tradition meets innovation. This ingeniously crafted creation not only rescues leftover sweets from potential neglect but also transforms them into a decadent and visually appealing treat.

The process of crafting a Leftover Mithai Cake is a celebration in itself. Each variety of mithai contributing its unique flavor and texture to the final masterpiece.

In conclusion, the Leftover Mithai Cake emerges as a delightful solution to the post-celebration conundrum, transforming surplus sweets into a culinary spectacle.

STEP WISE PICTORIAL RECIPE OF LEFTOVER MITHAI CAKE EGGLESS RECIPE

1. Take a bowl and add 3/4 cup curd.

2. Add 1 tsp baking powder and 1/2 tsp baking soda.

3. Give them a good mix and leave for 5 minutes.

4. In the meantime take 250 gram leftover sweets. Use any sweets you have. We were having gulabjamun, rasgulla, barfi, besan ladoo, kalakand, coconut barfi and chena murki. You can have multiple or single or 2-3, any variety of sweets.

5. Roughly cut them and put into the blender.

6. Add 1/4 cup of milk.

7. Give them a good blend so that a puree is formed.

8. 5 minutes are over and there will be a bubbly surface over the curd.

9. Add the blended sweets into curd.

10. Mix well. This cake will turn out to be mildly sweet because we are not adding any additional sugar as meethai is already sweet. If you like sweetness on higher side, this is the time you can add to the tablespoon of powdered sugar.

11. Put a sieve over the bowl and add 1 cup all purpose flour and a pinch of salt.

12. Sift the ingredients into the bowl.

13. Mix them.

14. Now start adding milk but little at a time.

15. Need to make a thick but flowing consistency of batter.

16. To reach such consistency, we needed to add 1/2 cup of milk this time.

17. Once the batter is ready, transfer it to 7 inches cake tin lined with greased butter paper.

18. Top with the nuts of your choice. We added almonds and pistachios and tap the tin twice to release air bubbles, if
20. Bake in a pre-heated oven @180°C for 30 minutes.

21. Let cake cool down on cooling rack for 15 minutes.

22. Thereafter remove the cake from tin, also remove butter paper and leave the cake to cool down completely.

Leftover mithai cake is ready. Enjoy after slicing.

ALSO SEE OTHER RECIPE WITH LEEFTOVERS FROM SWEETS

LEFTOVER MITHAI CAKE EGGLESS RECIPE – RECIPE CARD

Leftover Mithai cake eggless recipe

blessmyfoodbypayal

A delicious eggless cake made with leftover sweets and asks for no additional sugar, no oil, butter or ghee and even no essence or cardamom powder.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Course Cake

Cuisine Indian fusion

Servings 1 cake

Ingredients

1 Cup = 250 ml

250 gram leftover sweets/mithai (we had mixed sweets)
3/4 curd (200 gram)
1 cup all purpose flour (120 gram)
3/4 cup milk (180 ml)
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt

Instructions

Take a bowl and add 3/4 cup curd.
Add 1 tsp baking powder and 1/2 tsp baking soda.
Give them a good mix and leave for 5 minutes.
In the meantime take 250 gram leftover sweets. Use any sweets you have. We were having gulabjamun, rasgulla, barfi, besan ladoo, kalakand, coconut barfi and chena murki. You can have multiple or single or 2-3, any variety of sweets.
Roughly cut them and put into the blender.
Add 1/4 cup of milk.
Give them a good blend so that a puree is formed.
5 minutes are over and there will be a bubbly surface over the curd.
Add the blended sweets into curd.
Mix well. This cake will turn out to be mildly sweet because we are not adding any additional sugar as meethai is already sweet. If you like sweetness on higher side, this is the time you can add to the tablespoon of powdered sugar.
Put a sieve over the bowl and add 1 cup all purpose flour and a pinch of salt.
Sift the ingredients into the bowl.
Mix them.
Now start adding milk but little at a time.
Need to make a thick but flowing consistency of batter.
To reach such consistency, we needed to add 1/2 cup of milk this time.
Once the batter is ready, transfer it to 7 inches cake tin lined with greased butter paper.
Top with the nuts of your choice. We added almonds and pistachios.
Tap the tin twice to release air bubbles, if any.
Bake in a pre-heated oven @180°C for 30 minutes.
Let cake cool down on cooling rack for 15 minutes.
Thereafter remove the cake from tin, also remove butter paper and leave the cake to cool down completely.
Leftover mithai cake is ready. Enjoy after slicing.