Wednesday, 30 May 2018

Eggless Ghee Residue Rava Buttermilk Cake

Hello Dear Reader, are you a person who prepare ghee at home? If so, what do you do the residue!? I used to throw it or used to apply on the skin of kids before bath if they are in good mood! Recently a friend and food blogger Shrikripa posted the cake recipe using ghee residue in her blog! Tried this out when I prepared ghee last time with fewer changes in original recipe! My goodness, it is such a soft, moist cake anyone will like it with tea. It is obviously a very good utilization of this dairy by-product, which otherwise usually thrown off! I believe it will have the goodness though very sure about the nutritional facts!!
Thank you Shrikripa!


Preparation time: 10 minutes (if ghee residue is ready)
Baking time: 25 minutes
Serves: 250 grams of cake
Ingredients:
Fine Semolina/ Chiroti rava – 1 cup
Ghee residue – 2-3 tsp
Plain flour/ Maida – 2-3 tbsp
Buttermilk (fresh/ sweet) – 1 cup, Combination of milk+ buttermilk can be used as well
Butter/ Ghee – ¼ cup
Salt – a pinch
Sugar – ¾ cup
Cinnamon powder (fine) – ¼ tsp
Baking soda – ½ tsp
Baking powder – ¼ tsp
Chopped dry fruits (Almond/cashews) - 2 tbsp (optional)

Method:
  • Scrape out and collect the ghee residue. You can use the same vessel to prepare the batter if it is wide enough.
  • Add Buttermilk and sugar, stir to dissolve sugar.
  • Add in all the dry ingredients like rava, flour, Sugar, salt, cinnamon powder, baking soda and baking powder.
  • Mix well with a spatula so that there is no lump formed.
  • Add in the chopped dry fruits & mix once again.
  • Grease baking tray, pour the batter.
  • Now preheat the oven to 180deg Celsius. By then, rava will absorb the moisture well and batter will be ready! Bake it for 20-25 minutes.  It took 25 minutes for me.
  • Allow to cool down, invert the cake. Cut and serve warm with tea or coffee!

2 comments:

  1. Thank you so much for trying and tagging me as well Nisha. Glad that you all liked it as well.

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    Replies
    1. Thank you dear. It is really a great recipe, innovation to be appreciated!

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