Moong dal Cake

Name: Moong dal Cake
Total time: 3600 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1/2 cup Dhuli Moong dal -(soaked in water for 4- 5 hours; 1/2 cup Ghee -; 1 cup All-purpose flour -; 1/2 cup Sugar - (powdered); 1/2 tsp Baking powder -; 1 tbsp Vanilla essence -; 1 tsp Almonds; 1 tsp Cashew nuts -; 1 tsp Musk melon seeds -; 1 tbsp Tutti fruit -; 1/2 tsp Turmeric powder -

Kalpana Rai @cook_26263526

Ghaziabad

Cake is loved by everybody .To make its healthier version I have used dhuli moong dal and for the colour I have added turmeric powder which helps in increasing our body's immunity.Lots of dry fruits add taste and nutrition.You can serve it as tea time snack.
#toc2#nutritious recipes-

Kalpana Rai @cook_26263526

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Ingredients

1 hour

5 people

1/2 cupDhuli Moong dal -(soaked in water for 4- 5 hours
1/2 cupGhee -
1 cupAll-purpose flour -
1/2 cupSugar - (powdered)
1/2 tsp Baking powder -
1 tbsp Vanilla essence -
1 tsp Almonds
1 tspCashew nuts -
1 tsp Musk melon seeds -
1 tbsp Tutti fruit -
1/2 tsp Turmeric powder -

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Steps

1 hour

1

Grind moong dal into a paste,whisk it for 5 min.Keep aside.
2

Whisk ghee and sugar until light and fluffy.
3

Mix moong dal and whisk.
4

Sieve all-purpose flour and baking powder twice.
5

Mix all-purpose flour into ghee sugar mixture with cut and fold method. Add Vanilla essence and turmeric powder and mix.
6

Pre heat the oven at 180 degree.
7

Pour the cake batter into the greased cake tin.
8

Garnish it with dry nuts, tutty fruity and bake for 25 min at 180 degree.
9

Check the cake by inserting knife or tooth pick,if it comes out clean it means your cake is ready.
10

After 6-7 min. demould your cake- cover the cake tin with a plate and flip it,tap on the back side of the cake tin. Again flip the cake carefully on a plate.
11

Your delicious healthy cake is ready to serve.

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Kalpana Rai @cook_26263526

on September 24, 2021 05:01

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.