Eggless Malai Cake
Preparation Time: 20 min | Cooking Time: 40 min | Servings: 3 – 4
Preparation Time: 20 min | Cooking Time: 40 min | Servings: 3 – 4
Curd - ½ cup
Milk - ½ cup
Melted Butter - ⅓ cup
Powdered Sugar - ¾ cup
Milk Essence - ½ Tsp or Cardamom Powder - ¼ Tsp
All-Purpose Flour - 1¼ cup
Cornflour - 2 Tbsp
Baking Powder - 1 Tsp
Baking Soda - ½ Tsp
Salt - one pinch
Full Fat Milk - 1 cup
Fresh Cream - ½ cup
Condensed Milk - ½ cup
Cardamom Pods - 2
Saffron Strands - one pinch
Whipped Cream (optional) - ½ cup
Finely chopped dry fruits - ¼ cup
Saffron strands (optional) - to sprinkle
Line and grease a 7 or 8-inch square mould with butter/oil. In a mixing bowl add curd, milk, melted butter, powdered sugar, milk essence and mix well using a hand whisk.
Now sift in dry ingredients. Add all-purpose flour, cornflour, baking powder, baking soda, salt and pass it through the sieve.
Then mix everything well with a hand whisk to make a smooth and lump-free batter. Transfer the batter into the prepared pan and wrap it with aluminium foil.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Place a stand and keep the moald inside the pot.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’pre-set menu button in the ROBOCOOK and select Medium with 30 min timer. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARMmode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Insert a skewer in centre of the cake and check if it comes out clean.
To make the malai mixture, clean the pot and press saute mode. Add in milk, fresh cream, condensed milk, broken cardamom pods, saffron strands and stir well on medium heat until the mixture reduces.
Once prepared, cool down the malai mixture completely and keep it aside. Then demould cake and cool down completely.
Remove the bulged top of the cake with a serrated knife and then poke holes in the sponge with a fork.
Now drizzle the malai mixture all over the sponge and let it soak well. Save little malai mixture for serving. Once soaked, top with whipped cream, chopped dry fruits and saffron strands.Refrigerate the cake for at least 30 minutes before serving.
Cut clean slices and serve with more malai mixture.