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