एगलेस गुलकंद पान टी केक | Eggless Gulkand Paan Teacake I Diwali Special | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A unique take on the cake that tastes like a meetha paan.Try this cake with the flavour of betel leaves, gulkand and colourful tutti-fruity. Slice, bite and fall in love!

EGGLESS GULKAND PAAN TEACAKE

Ingredients

2 small betel leaves (paan)
½ cup whisked yogurt
½ cup castor sugar
6 tbsps oil
¼ cup gulkand
¼ cup scraped fresh coconut
¼ tsp green cardamom powder
¼ tsp sugar coated fennel seeds powder
2-3 shredded betel leaves
2 tbsps dried rose petals + for garnish
¾ cup refined flour (maida) + for dusting
½ tsp baking powder
½ tsp baking soda
A pinch of salt
1 tbsp chopped mixed colored (green and orange) tutti fruity + for garnish
1 tbsp rose water
Ready-made sugar green cardamom glaze as required

Method

1. Preheat the oven at 180ºC.
2. Lightly roast the betel leaves on direct flame for a few seconds on each side.
3. Roll the roasted betel leaves and finely shred them.
4. Take whisked yogurt in a large bowl, add castor sugar, and whisk till well combined.
5. Add half of the oil and whisk well. Add the remaining oil and whisk again till the mixture is well combined.
6. Add gulkand, fresh coconut, green cardamom powder, sugar coated fennel seed powder, shredded betel leaves, and dried rose petals and whisk well.
7. Sift the refined flour, baking powder, baking soda, and a pinch of salt directly into the bowl. Gently fold the mixture till it forms a lump free batter.
8. Add chopped tutti fruity and rose water and fold again.
9. Grease a 4 inch round cake tin with butter and dust with some refined flour all sides.
10. Transfer the batter into the greased cake tin till it is ¾ filled. Gently tap a couple of times, and place it in the preheated oven; and bake for 40-45 minutes.
11. Remove the cake from the oven and allow to cool completely. De-mould the cake and place it on a plate. Pour the sugar glaze over it and let it set.
12. Garnish with chopped tutti fruity and dried rose petals. Cut into wedges and serve.

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