So I decided upon Mawa cake which has the palkhova flavour and a mousse incorporating all the ingredients of jigarthanda. The soaking syrup is nannary and as the cake needs to be refrigerated, I went for cream frosting. As I love eggless baking I went for an eggless cake and eggless gelatin free mousse. The combination worked so well. We really enjoyed it. The mousse I prepared for the cake was too much. So I made sure that we had a wonderful dessert for the next few days. WIll be posting that recipe later but for now enjoy the Jigarthanda cake.
The mawa cake is already in my blog but I have also given the recipe here. The new recipe is the mousse. While mixing the soaked badam pisin to the milk for mousse, make sure that both are at room temperature. Else you will end up with curdled mixture. Though the cake is covered in cream, I preferred to eat it at room temperature. So if you are making this, then keep the cake in fridge but take it out 15 minutes before serving, slice it up, place it in serving plates and wait for 10 minutes before serving. You can even drizzle some nannari soaking syrup for extra punch.
Ingredients:
Eggless Mawa Cake:
Butter-1/4 cup
Unsweetened Mawa-1/2 cup
Sugar-1/2 cup
Curd/ Sour Cream-1/3 cup
Cardamom Powder-1/2 tsp
Flour-1 cup
Corn Flour-1/4 cup
Baking Powder-1 tsp
Salt-a pinch
Milk-1/2 cup
Eggless Gelatin Free Jigarthanda Mousse:
Milk-1/2 cup
Sweet Paalkhova-1/2 cup
Veg Gelatin-1/2 tsp
Cold Water-2 tbs
Badam Pisin (soaked overnight and drained) -1/4 cup
Nannary Syrup-2 tbs
Whipping Cream-1/2 cup
Whipped Dairy Cream:
Milky Mist or Nilgiris Fresh Cream-2 pack of 200 ml
Icing Sugar-6 tbs
Vanilla Pudding Mix-3 tbs
Nannari Syrup:
Sugar-1/4 cup
Water-1/4 cup
Nannary Syrup-4 tbs
Procedure:
Eggless Mawa Cake:
Preheat oven to 175C.
In a bowl cream together butter and sugar.
Then add mawa and beat until combined.
Add in curd and cardamom powder and beat until incorporated.
Add in the milk and beat to combine.
Whisk together flour, corn flour, salt and baking powder.
Add it to the butter mixture and fold it to form a thick batter.
Grease and line two 6” cake tins.
Divide batter between tins and bake them for 30-35 minutes or until a tooth pick inserted comes out clean.
Flip on to a wire rack and cool completely.
Cover with cling wrap and refrigerate until assembling.
Eggless Gelatin Free Jigarthanda Mousse:
Mix together veg gelatin and cold water and set aside for 5 minutes.
Bring milk to boil and add in the gelatin mixture.
Let it boil on low flame for 2 minutes.
Remove from flame and add in the paal khova.
Mix until combined.
Allow it to cool completely before adding the badam pisin and nannary syrup.
Let this set in fridge for 2 hours.
Whip cold whipped cream until soft peaks for.
Add it to the setting mousse and mix gently.
Let it set in fridge overnight.
Whipped Dairy Cream:
Chill bowl and beater for 3 hours.
Add the chilled cream and beat until double.
Sift the icing sugar into it and keep on beating until soft peaks form.
Add the pudding powder and beat until the cream forms stiff peaks.
Stop immediately and refrigerate.
Nannari Syrup:
Bring water and sugar to boil.
Once the sugar dissolves, add in the nannari syrup and let it boil until the syrup is slightly sticky.
Remove from heat and allow it to cool down completely.
Assembling The Cake:
Add a little cream on the plate and place a cake on it.
With the help of a brush apply the soaking syrup on the cake. The moistness of the final cake will depend on the soaking syrup as the cake will be refrigerated. So apply it generously.
Take the whipped cream in a piping bag and snip the bottom.
Pipe the whipped cream on the circumference of the cake. Pie two layers and this will serve as a dam for the filling.
Now place some mousse in the centre of the cake and spread it inside the dam. The level of the mousse should be the level of the dam. IF it overflows then the purpose of the damming will be lost.
Place the other cake on top and again soak the cake with the soaking syrup.
Now apply the cream on all sides of the cake and with the help of a spatula make it even.
You can refrigerate the cake in between layers to make the frosting work easy.
Keep on adding two to three layers of cream until you are satisfied with the smoothness of the frosting.
Decorate the cake as per your wish and refrigerate.
To serve, slice the chilled cake and let it sit on counter for 10 minutes so that the cake comes to room temperature.
Serve and enjoy!!!
The Cake
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Eggless Jigarthanda Cake Recipe
Ingredients
Eggless Mawa Cake
- Butter-1/4 cup
- Unsweetened Mawa-1/2 cup
- Sugar-1/2 cup
- Curd/ Sour Cream-1/3 cup
- Cardamom Powder-1/2 tsp
- Flour-1 cup
- Corn Flour-1/4 cup
- Baking Powder-1 tsp
- Salt-a pinch
- Milk-1/2 cup
Eggless Gelatin Free Jigarthanda Mousse
- Milk-1/2 cup
- Sweet Paalkhova-1/2 cup
- Veg Gelatin-1/2 tsp
- Cold Water-2 tbs
- Badam Pisin -1/4 cup soaked overnight and drained
- Nannary Syrup-2 tbs
- Whipping Cream-1/2 cup
Whipped Dairy Cream
- Milky Mist or Nilgiris Fresh Cream-2 pack of 200 ml
- Icing Sugar-6 tbs
- Vanilla Pudding Mix-3 tbs
Nannari Syrup
- Sugar-1/4 cup
- Water-1/4 cup
- Nannary Syrup-4 tbs
Instructions
Eggless Mawa Cake
- Preheat oven to 175C.
- In a bowl cream together butter and sugar.
- Then add mawa and beat until combined.
- Add in curd and cardamom powder and beat until incorporated.
- Add in the milk and beat to combine.
- Whisk together flour, corn flour, salt and baking powder.
- Add it to the butter mixture and fold it to form a thick batter.
- Grease and line two 6” cake tins.
- Divide batter between tins and bake them for 30-35 minutes or until a tooth pick inserted comes out clean.
- Flip on to a wire rack and cool completely.
- Cover with cling wrap and refrigerate until assembling.
Eggless Gelatin Free Jigarthanda Mousse
- Mix together veg gelatin and cold water and set aside for 5 minutes.
- Bring milk to boil and add in the gelatin mixture.
- Let it boil on low flame for 2 minutes.
- Remove from flame and add in the paal khova.
- Mix until combined.
- Allow it to cool completely before adding the badam pisin and nannary syrup.
- Let this set in fridge for 2 hours.
- Whip cold whipped cream until soft peaks for.
- Add it to the setting mousse and mix gently.
- Let it set in fridge overnight.
Whipped Dairy Cream
- Chill bowl and beater for 3 hours.
- Add the chilled cream and beat until double.
- Sift the icing sugar into it and keep on beating until soft peaks form.
- Add the pudding powder and beat until the cream forms stiff peaks.
- Stop immediately and refrigerate.
Nannari Syrup
- Bring water and sugar to boil.
- Once the sugar dissolves, add in the nannari syrup and let it boil until the syrup is slightly sticky.
- Remove from heat and allow it to cool down completely.
Assembling The Cake
- Add a little cream on the plate and place a cake on it.
- With the help of a brush apply the soaking syrup on the cake. The moistness of the final cake will depend on the soaking syrup as the cake will be refrigerated. So apply it generously.
- Take the whipped cream in a piping bag and snip the bottom.
- Pipe the whipped cream on the circumference of the cake. Pie two layers and this will serve as a dam for the filling.
- Now place some mousse in the centre of the cake and spread it inside the dam. The level of the mousse should be the level of the dam. IF it overflows then the purpose of the damming will be lost.
- Place the other cake on top and again soak the cake with the soaking syrup.
- Now apply the cream on all sides of the cake and with the help of a spatula make it even.
- You can refrigerate the cake in between layers to make the frosting work easy.
- Keep on adding two to three layers of cream until you are satisfied with the smoothness of the frosting.
- Decorate the cake as per your wish and refrigerate.
- To serve, slice the chilled cake and let it sit on counter for 10 minutes so that the cake comes to room temperature.
- Serve and enjoy!!!
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This is the heights of creativity… WOW Gayathri!!! The cake looks stunning and the ingredients are very much local!!!
I am bookmarking this to try!!!
Hi Gayathri… kindly mention what is Mawa…what is the substitute for it?
It is unsweetened khova. If you reduce milk, you will end up with thick milk solids and that is mawa.
Hats off my dear lady !! Forget eating this, I can’t even dream of making such a delicious cake. You r truly blessed Gayatri !! I hope you win in both categories :))
wow wonderful wonderful .no words to say aks
so beautifully done cake dear
what finesse gayathri..this cake looks beautiful i have heard so much of the jigar thanda that i need to make that first
This is too much Gayathri, never thought of making this kind of flavoured cake, love the way u frosted and the flavors went into this cake.. Beautiful cake.
Gayathri, that has got to be the best looking cake EVER. I was speechless scrolling through the pictures. It sounds so rich and decadent. I wish I could get the ingredients her — I would definitely make this cake. So so good — very well done. Excellent job and that rose on top is just AMAZING.
Wow, cake is stunning and looks exotic. Some of the ingredients used are new to me. Must try jigarthanda if I visit Madurai
Gayathri, You are rocking!! lovely fusion in baking world..Bookmarking it and I am sure it would have tasted out of the world.
wow this surely takes the cake!..what a beautifully done cake and such creativity!…very nicely baked and love that rose on top!
First of all that rose on top looks amazing. That is one totally awesome cake. BTW did you win the competition?
I know that I would never be able to garner that much of patience or skillful enough to bake such a cake in this life time. 🙂
aiyo Gayathri.. I wish I could come there and grab a piece. Jigarthanda vera gnapaha paduthi vituteenga.. missing mdu 🙁
Wonderful recipe
What patience and a beautiful cake, lot of flavors in it.
Gayathri, I am speechless! What an awesome idea! And love the flavors in the cake. On the whole it looks gorgeous! And one query Gayathri – where did you get veg gelatin and what is the brand you are using?
Thank you PJ, I got veg gelatin at Viveka in Waltax road, which we visited during our meet.
Oh ok. Will check their branch here if they sell it…Thanks Gayathri..
Simply love the decoration, especially the rose! What a beautiful cake this is. I am yet to find vegetarian gelatin here.
Awww, gayathri, hats off to you ma!! chance-illai this cake is another feather in your already feathered cap!!! I m bookmarking this, would love to try this for my EO’s Birthday, let me see!! fingers crossed!!
Wow wow Gayathri this is awesome. You are an awesomely creative lady. BTW you bake I will eat the bakes how I wish you lived close by.
What is badam pisin ? Also if we using non veg gelatin… What is the quantity and procedure ?
I am not sure whether gelatin would be a substitute for badam pisin. You can try china grass instead.
I got badam pisin … I wanted to know replacement of veg gelatin with non veg gelatin… Just wanted to know the quantity and procedure with non veg gelatin…
Vanilla pudding mix means that comes with caramel topping like bluebird ?
No, not that. You get packs with just pudding mix.
Any substitute for pudding mix or can we use homemade pudding mix ? Or can we skip it ?
If using dairy cream you need pudding mix to stabilize the cream. But if you use non dairy whipping cream, then you can skip it.
Am using whipped cream powder… Just have to put chilled water and beat till firm… That will work na ?
Yes