Eggless Mawa Pistachio Bundt Cake

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Besan ladoo with nuts, Best Soya Gujiya in Hindi, Easy Suji Nariyal Ladoo in Hindi

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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

  • Bring the khoya to room temperature.
  • In a blender, pulse it along with milk and butter without any lumps.
  • Sieve the flour with baking soda and baking powder.
  • Soak the saffron in warm milk ( 2 tbsp of milk) for 15 mins.
  • 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.
  • 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.
  • Garnish with the sliced pistachios and almond slices..
  • Insert a tooth pick and check out whether it is done or not.
  • Cool and after 10 mins carefully invert the pan and take out the cake.
  • Bake this in normal cake pan or even in cute muffin mould.
  • Recipe courtesy: Jeyashri's Kitchen