Ingredients
for Cake Batter
1 cup All purpose flour
(Maida)
½ cup Powdered Sugar (Chini
powdered)
1 tea spoon Baking powder
½ tea spoon Baking soda
1/3 cup Cooking oil (Tel)
1/3 cup Curd (Dahi)
1 glass Cow milk (Mix
gradually as required)
Ingredients
for Baking
1 & ½ glass Water (Pani)
Cooking oil (Tel) as
required to grease mould
Ingredients
for Saffron Milk
4 table spoon hot Cow milk (Doodh)
1 pinch Saffron strands
(Zafran)
Ingredients
for Rabri
½ liter Cow Milk (Doodh)
2.5 table spoon Powdered
Sugar (Chini powder) or as per your taste
½ tea spoon Cardamom powder
(Elaichi powder)
Our prepared Saffron Milk
(Zafran Doodh)
Preparation
· Take
a bowl Add in it All purpose flour (Maida), Powdered Sugar (Chini powdered), Baking
powder & Baking soda mix well to combine.
· Then
add in it Cooking oil (Tel) & mix well.
· Then
add in it Curd (Dahi) & mix well to combine.
· Then
add in it Cow milk gradually as required to prepare semi thick batter once done
keep it aside.
· Take
a Kadai add in it Water (Pani) place an stand in it center turn cover lid &
heat it on medium flame till water starts boiling.
· Take
a mould heat proof & grease it with Cooking oil (Tel) all across.
· Shift
our prepared Batter in the greased mould tap it little.
· Once
the water has started boiling in the kadai place the mould carefully in the
kadai stand cover lid & let it cook on medium flame for 25 to 30 minutes.
· Make
sure to check after 20 to 25 minutes as the baking timing may vary due to your
vessel used or your gas flame hence check it accordingly to avoid over cooking.
· Take
a small bowl add in it Hot Milk (Doodh) then add Saffron strands (Zafran) mix
well & let it soak keep it aside.
· Take
a vessel / pan add in it Cow milk (Doodh) bring it to boil on medium flame stir
continuously.
· Once
it has come to boil add in it Powdered sugar (Chini powder) as per your taste
mix well to combine.
· Then
add in it Cardamom powder (Elaichi powder) & mix it well to combine then
add in it our prepared Saffron milk (Zafran doodh) mix well to combine.
· Continue
boiling on low flame for 20 to 25 minutes till milk volume reduces by 40% and
it turns semi thick and also the its colour turns Saffron in colour turn off
the flame & let it cool down to room temperature.
· Uncover
lid after 25 to 30 minutes & insert a toothpick in the centre of the cake
itf the toothpick come out clear it means your cake is perfectly baked.
· Turn
of the flame & let it cool down on room temperature.
· Once
the cake is cool down lose its all sides with the help of sharp knife.
· Take
a toothpick & prick the cake all across.
· Pour
our prepared Rabri on the cake all across & keep the excess left over to
pour while serving.
· Refrigerate
for 1 to 2 hours & done its ready to serve.