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