Kesar Milk Cake

Name: Kesar Milk Cake
Total time: 1800 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 1 cup Milk Powder; 1/2 cup Powdered Sugar; 4-5 tablespoons Butter; 1/4 cup Milk; as required Rose essence; 1/2 cup Milk Powder; 1/4 cup Powdered Sugar; 2-3 tablespoons Butter; 2 tablespoons Milk; 15-20 Saffron strands; 1 pinch Yellow Food Color

Ashwini Shaha @cook2020

Bangalore

#2021challenge
Instant cake so easy recipe please try guys..

Ashwini Shaha @cook2020

Bangalore

#2021challenge
Instant cake so easy recipe please try guys..

Saved

Ingredients

30 min +

10-12 servings

Ingredients for Plain white cake
1 cupMilk Powder
1/2 cupPowdered Sugar
4-5 tablespoonsButter
1/4 cupMilk
as required Rose essence
Ingredients for kesar cake
1/2 cupMilk Powder
1/4 cupPowdered Sugar
2-3 tablespoonsButter
2 tablespoonsMilk
15-20Saffron strands
1 pinchYellow Food Color

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Steps

30 min +

1

To make the white/ plain cake lets assemble all the ingredients from table-1. Keep a tray or palte greased well with butter.
2

Heat 4-5 tablespoon of butter in a pan. Let it melt over low medium flame. Add 1/4 cup milk to the butter.
3

Add in once cup of milk powder. Immediately it will drink up all the milk and butter and turns into a thick mass. Keep stirring the mixture to smoothen.
4

Slowly add the 1/2 cup powdered sugar to this mixture. Now the sugar will melt in the mawa and the mixture will turn slightly like a thin paste.
5

Add the rose water and keep stirring at medium heat for about 5- 7 minutes. After 8-10 minutes start testing the consistency. Intially the mixture will be very soft like a paste.
6

The mixture will thicken and roll like a ball. To test the correct burfi consistency, drop a little batter in a plate.
7

Apply some ghee to your finger and gather the mixture from all sides. If it rolls into a ball without sticking to your finger then, that’s the right consistency. Switch off.
8

Pour the mixture into the greased tray and let it rest while we work on the yellow part of the kesar cake.
For the second part, its pretty much the same procedure except we are going to add the saffron.
9

Gather all ingredients from table-2.
Warm up the milk and soak the saffron strands in it. You may also add the pinch of yellow food color to it. Mix and keep it ready.
10

Melt the 2-3 tablespoon of butter. Add in the saffron milk to it.
11

Now add in the 1/2 cup milk powder. It will turn to thick mawa with kesar flavor.
12

Add the 2 tablespoon sugar. as the sugar melts the mixture will turn light in consistency.
13

Spread the batter evenly and smoothen as shown. Let it rest to cool a bit.
14

Keep stirring till the mixture rolls into ball. Do the testing, make sure it rolls to a ball without sticking. Once done switch off.
15

Pour the batter on top of the plain cake batter that has been resting. Apply some ghee to a flat spatula or spoon.
16

Spread the batter evenly and smoothen as shown. Let it rest to cool a bit.
17

Use a knife and run along the edges to loosen the mixture. Flip the tin over a plate.
18

Here is it… the aha moment!! use a knife to mark and then cut into little squares or desired shape. Gently separate the pieces and flip to see the double color cake. Enjoy