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Hi!
I'm Meeta from Sydney Australia, I always loved the mawa cake from India & finally developed a product which gives me the same pleasure except my creation tastes divine as it has soothing saffron & rose flavour. I hope you love it too & please feel free to send your feedback.
E-mail : rajmeet39@hotmail.com
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Kesari Gulab Mawa Cake
Ingredients
(3 Eggs small or medium)
130 gms + 2-3 teaspoons Maida or plainflour
160 gm Sugar or less for desired sweetness
90 gm melted ghee or Butter
125 gm Ricotta Cheese spread
3 Tablespoon full Cream Milk Powder
3- 5 teaspoon full Cream Milk
1/2 teaspoon Rose Essence (Indian store)
1+3/4 teaspoon full Baking Powder
2 pinches Saffron threads (keshar)
1/2 small katori roasted crushed Cashewnuts-optional
Ghee is made from boiling unsalted butter (cows or buffalo)
Method:
- Eggs- beat preferably with a electric egg beater till frothy
add sugar, ricotta, flour, milk powder, milk, rose essence, melted ghee, baking powder, saffron threads and beat again till frothy and light and all the ingredients have mixed well.
- Preheat gas fanforced oven on 180oC or 360oF or electric oven on 160oC or 320 oF.
- If cup cakes just pour 1/2 a cup and bake for 15-25 min.
If using a tin, butter very lightly and dust with flour remove excess flour by tapping tin lightly. Fill the tin to 3/4 and spread out mixture flat and not in a mound. Bake 30-40 min or till very light brown.
- Test with a knife to check if done after you start smelling the baked cake.
Hope you enjoy this cake ...do let me know.
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