Eggless Desi Ghee cake recipe indian style | Simple eggless ghee cake recipe
Eggless Desi Ghee cake recipe indian style is a delightful creation which offers a rich and aromatic experience. Its unique blend of flavors and textures make it a favorite among dessert enthusiasts.
Ingredients
1 cup = 250 ml
- 1/2 cup Desi ghee/clarified butter (110 gram)
- 1/2 cup powdered sugar of your choice (we used bura sugar)
- 1/3 cup milk powder (42 gram)
- 3/4 cup + 2 tbsp milk (195 gram)
- 1/4 cup curd/yoghurt (67 gram)
- 1 +1/2 cup whole wheat flour (195 gram)
- 1/2 tsp cardamom powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- Nuts of your choice (we used almonds, cashews and pistachios)
- Few drops of oil for greasing
Instructions
- Switch on the oven @180°C for 10 minutes for pre-heating with both the rods on.
- Prepare a cake batter and for that take 1/4 cup of curd in a bowl. The curd shouldn't be sour and has to be at the room temperature.
- Add 1 tsp baking powder and 1/2 tsp baking soda.
- Mix well.
- Keep aside for 5 minutes and you will find the surface of curd little frothy.
- Add 1/2 cup powdered sugar and mix well.
- Then add 1/2 cup desi ghee.
- Give it a good mix.
- Put a sieve on the bowl.
- Add 1.5 cup whole wheat flour, 1/3 cup milk powder and pinch of salt.
- Sift the flour into the bowl.
- Mix well.
- Now start adding milk little at a time. The milk should also be at the room temperature.
- Keep whisking simultaneously.
- To make the requisite consistency, we needed to add 3/4 cup plus roughly about 2 more tbsp of milk.
- The consistency of the batter should be like that of a ribbon, which means that when you drop the batter from the height, it should flow like a ribbon.
- Pour the batter in the 7 or 8 inches cake tin lined with greased butter paper.
- Tap the tin twice so that air bubbles release, if any.
- Top the batter with nuts of your choice. We used almonds, cashews and pistachios.
- Place the cake in the middle rack of the oven, shift the rod setting to "only lower on" and set the timer at 30 minutes.
- After 30 minutes, again switch the rod settings to "both rods on" and bake for more 15 minutes.
- Take the cake out and insert a toothpick. If toothpick comes out clean, it's a sign that cake is properly baked.
- Place the cake tin on a cooling rack and let cake cool down just for 15 minutes.
- Thereafter bring the cake out of tin, remove the butter paper and leave cake to cool down completely on a cooling rack.
- Eggless Ghee cake is ready. Cut into slices of desired size and enjoy.