Eggless Besan Ladoo Cake Recipe
Eggless Besan Ladoo Cake Recipe is a fusion dessert combining traditional besan ladoo flavours with the soft, spongy texture of cake.
Ingredients
1 cup = 250 ml
- 1 cup-108 grams Besan/gram flour
- 2/3 cup/-100 grams desi khand you can use powdered sugar)
- 3 tbsp semolina/rava
- 1/2 cup-125 grams Curd (fresh)
- 1/3 cup- 62 grams desi ghee
- 2 tbsp melon seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom powder
- Pinch of salt
Instructions
- Dry roast besan for 3-4 minutes on low heat while stirring continuously. Do let the colour change. We just want the rawness of gram flour to be gone.
- Take the besan out in some plate so that it cools down quickly.
- Take curd in a bowl and add baking soda. Mix.
- Leave it for 5 minutes and you will see the bubbles on the surface.
- Add semolina, sugar, desi ghee and cardamom powder.
- Mix well.
- Put a sieve on the bowl and add roasted besan, baking powder and salt.
- Sift all the ingredients into the bowl.
- Add melon seeds.
- Mix.
- Pour the batter in greased cake mold.
- Place the cake tin in middle rack of the oven. Oven was preheated @170°C for 10 minutes with both the rods on but when the cake tin was placed, we switched to 'only lower rod on' mode. Bake the cake on the said mode for 30 minutes and thereafter switched the baking mode to 'both rods on' and baked for 10 minutes.
- Take the cake mold out of oven and check the done-ness by inserting the toothpick. If it comes out clean, bake is properly baked.
- Take the cake out of mold once it cools down completely and enjoy after dusting shakkar/powdered sugar.