Happy Karva Chauth !
Light dessert/sweet is good way to end Karva Chauth fast. I came up with this recipe while reading an article on NDTV website about food during Karva Chauth. I thought about the usual ingredients in Indian sweets – maida, cardamom (flavor), saffron (color), milk (richness), nuts, ghee (taste), baking soda (for light & fluffy), sugar etc. Why not use these same ingredients to make a contemporary dessert – umm … Cake, Brownie, CupCake,… ? Its going to be “cake” ! I have kept the recipe really easy to understand so that husbands could also make this as a surprise gift.
It turned out be really awesome, soft and melts in mouth right away. Yumm !
- All purpose flour / maida – half cup
- Cashew powder – one-fourth cup (grind cashews in mixer)
- Almond powder – one-fourth cup (store bought)
- Sugar – one-fourth cup
- Ghee – three tsp
- cardamom powder – a big pinch
- Milk – half cup
- Saffron – a pinch
- Dry grated coconut – to tsp (to coat on top)
- Baking soda – one-fourth tsp
- Baking powder – half tsp
Preheat the oven to 350 degree F. Grease the baking pan ( I used round pan) and apply little ghee and then use parchment or wax paper to cover the bottom and sides of the pan. Keep it aside.
In a bowl, add cashew powder, almond powder, all-purpose flour, baking soda, baking powder, cardamom powder. Mix all.
In another bowl add ghee and whisk until fluffy (takes less than a min)
now add sugar and whisk again, until its well blended.
Now add dry mixture and milk. Mix well.
Dont mix too much. Transfer into a baking pan. Add a pinch of maida to grated coconut. Sprinkle this mixture on top. The maida keeps coconut on top and doesn’t let it sink into the cake.
Bake for 20 to 25 mins.
A tip: Insert a toothpick into the cake and if it comes out clean then the cake is ready. Now broil it low for less than a min.
Note : Broil gives golden brown color. During broil, be watchful of the time since cake’ll turn black if not taken out at the right time.
Serves two to three