Rasmalai flavoured eggless wheat jaggery cake
Hi everyone,
Its been quite sometime since I posted something here. Though I was active in posting my recipes in my fb page and youtube channel, couldnt catch up with my blog. Here I am back with a very special recipe -Rasmalai flavoured eggless wheat jaggery cake, it was completely a guilt free cake with a special rasamalai flavor. My God!!! I dint want to share it with anyone and gulp it all by myself 😀 It was damn good. I enjoyed it for almost a week . It stayed good in the fridge.
I baked this one for my husband’s birthday. My mom and hus share the same date of birth. I had ordered a rasamalai cake for my mom from ShapeUrCake and also wanted to make one at home for my hus. But dint have the time and patience to make rasamalais , so tried this cake with rasmalai flavoured milk, with lots of cardamom and saffron in the cake and cream 🙂
Here is my quick recipe:
Dry Ingredients for Rasamalai flavoured wheat jaggery cake
- Wheat flour – 2 2/3 cups
- Baking powder – 2 tsp
- Baking soda — 1 tsp
- salt – 1/2 tsp
- Cardamon powder- 1 tsp
Wet Ingredients for Rasamalai flavoured wheat jaggery cake
- Milk – 1 1/2 cups ( room temperature )
- Yoghurt – 1 cup
- Flavourless Cooking oil – 1 cup
- Shredded jaggery – 1 1/2 cups
Method:
- Preheat the oven for 180 degrees for 10 minutes.
- Sieve all the dry ingredients together 3 to 4 times from a good height. This incorporates more air into the flour and the cake will be light and fluffy.
- Mix all the wet ingredients together with a whisk.
- Slowly fold in the dry ingredients into the wet ingredients little by little, may be in 3 or 4 batches.
- Pour the batter into pans and bake for 30 minutes or until a tooth prick inserted into the center of the cake comes out clean.
Jaggery whole wheat cake is ready!!!
I have used whipped cream with cardamom and saffron to give this cake a rich rasmalai flavour and it turned out just awesome 😀
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