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Eggless Mawa Pistachio Bundt Cake Recipe

Eggless Mawa Pistachio Bundt Cake is a popular Indian Dessert
Author :
 
On :
Monday, 22 May, 2017
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1.25 cup - Maida
  • 1/2 cup + 3 tbsp - Sugar
  • 1 cup - khoya, unsweetened
  • 1.25 cup + 2 tbsp - Milk
  • 2 tsp - baking powder
  • 1/2 tsp - baking soda
  • 3/4 tsp - Saffron
  • 1/2 cup + 2 tbsp for garnish - Pistachios
  • Cardamom - 1/4 tsp
  • 1/2 cup - unsalted melted Butter
  • A few - Almond slices, for garnishing.
  • How to Make Eggless Mawa Pistachio Bundt Cake:

    1. Bring the khoya to room temperature.
    2. In a blender, pulse it along with milk and butter without any lumps.
    3. Sieve the flour with baking soda and baking powder.
    4. Soak the saffron in warm milk ( 2 tbsp of milk) for 15 mins.
    5. Mix the khoya, milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom and soaked saffron.
    6. Grease the cake pan and transfer this cake mixture to the pan and bake it in a preheated oven for 25- 30 mins at 150 degrees.
    7. Garnish with the sliced pistachios and almond slices..
    8. Insert a tooth pick and check out whether it is done or not.
    9. Cool and after 10 mins carefully invert the pan and take out the cake.
    10. Bake this in normal cake pan or even in cute muffin mould.
    11. Recipe courtesy: Jeyashri's Kitchen




     

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