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Motichoor Rabdi Cake
Main ingredients | Motichoor laddoos, Rabdi, Refined flour, Saffron milk, Almonds, Pistachios, Cashewnuts, Oil, Salt, Baking soda, Baking powder, Green cardamom powder, Powdered sugar |
Cuisine | Fusion |
Course | Desserts |
Prep time | 35-40 minutes |
Cook time | 35-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 5-6 crushed motichoor laddoos
- ½ cup readymade rabdi
- ¾ cup refined flour (maida)
- ½ cup saffron milk
- 1 tablespoon chopped almonds
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped cashewnuts
- 6 tablespoons oil
- A pinch of salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon green cardamom powder
- 2 tablespoons powdered sugar
Method
- Preheat oven to 180º C.
- Take rabdi in a bowl, add saffron milk, almonds, pistachios, cashewnuts, oil, salt, baking soda, baking powder and green cardamom powder and whisk well.
- Sift refined flour directly into the bowl and mix with light hands. Add powdered sugar and mix well.
- Pour a portion of the batter in a silicon baking mould. Spread a layer of motichoor laddoos on top and finally cover with remaining batter.
- Keep the mould in the preheated oven and bake for 35-40 minutes.
- Take the mould out of the oven and allow to cool down to room temperature.
- Demould onto a serving plate, cut into wedges and serve.
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