Leftover Mithai cake eggless recipe
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.
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.