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Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake
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A picture of Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake.

Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake

MadAboutCooking
MadAboutCooking @cook_11815208
Amsterdam

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth.
Cream refers to “MALAI” – It is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface. This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji.
I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth.
Cream refers to “MALAI” – It is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface. This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji.
I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

Read more

Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake

MadAboutCooking
MadAboutCooking @cook_11815208
Amsterdam

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth.
Cream refers to “MALAI” – It is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface. This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji.
I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth.
Cream refers to “MALAI” – It is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface. This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji.
I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

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Ingredients

  • 1 cupWhole Wheat Flour
  • 1/2 cupMalai or Cream
  • 1/2 cupPowdered White Sugar
  • 2 tbspVanilla Custard Powder
  • 1/4 tspBaking Soda
  • 1 tspBaking Powder
  • 1/2 cupMilk – (Room Temperature)
  • 1 pinchSalt
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Steps

  1. 1

    Dry mixture: Shift whole wheat flour, baking powder, baking soda, custard powder, salt. Keep it aside.
    Wet mixture: In a grinder add malai, sugar, milk and mix until smooth.
    Mix dry mixture into wet mixture and mix well.

  2. 2

    Put batter into a greased pan and tap the cake pan on a countertop to release any large air bubbles.
    Put cake pan into the preheated pressure cooker and bake it for 1 hour.

  3. 3

    Tips:
    Baking time may vary.
    If cake batter looks dry, add 2- 4 tbsp of milk.
    If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

  4. 4

    Pressure Cooker Method:
    Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

  5. 5

    Important Notes:
    Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
    Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.

  6. 6

    Baking Tin should be made of Aluminium.
    If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand.
    No gasket and whistle are needed. Remove them before baking.
    Don’t add water to the pressure cooker.

  7. 7

    How to Bake In A Pressure Cooker?
    Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
    Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker).
    Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.

  8. 8

    Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done.
    If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
    Eggless Pressure Cooker Cake is ready.

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MadAboutCooking
MadAboutCooking @cook_11815208
on July 06, 2018 19:17
Amsterdam
My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer.Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started. Please visit my blog for the more healthy recipes. Here is a link - https://madaboutcookingwithrupali.com/
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