Eggless Ghee Residue Cake
Eggless Ghee Residue Cake is an easy to make, rich dry teacake perfect to serve with a cup of coffee or tea.
Ingredients
- 100 gm Maida
- 50 gm Ghee Residue
- 50 gm Sugar Powdered
- 50 gm Milk Powder
- 1 tsp Baking Powder
- ½ tsp Cardamom Powder
- 200 ml Milk / Buttermilk
- 30 ml Ghee
- Pistachios and Rose Petals
Instructions
- Line and grease a 6” square tin.
- Preheat oven to 160C.
- In a bowl, combine together maida, powdered sugar, ghee residue, milk powder and cardamom powder.
- Add milk/ buttermilk and ghee and combine everything to form smooth batter.
- Transfer the batter to the prepared cake tin and top with rose petals and pistachios.
- Bake in preheated oven for 25-30 minutes or until a tooth pick inserted comes out clean.
- Transfer the cake to a wire rack.
- Allow it to cool completely.
- Slice it into twelve equal pieces and serve.