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Falhari Cake By Sunayna Bhandarkar

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Sunayna Bhandarkar
This cake is specially made for the festive season that can be consumed while fasting since it is made from shingada atta.

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Serves4 Servings

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Cooking Time50 Mins

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Meal TypeDESSERT

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INGREDIENTS

  • Shingada Atta : 1 cup
  • Powdered sugar : 1/2 cup
  • Pinch of cardamom powder
  • Baking powder : 1/2 tsp
  • Baking soda : 1/8 tsp
  • Curd : 1/4 cup
  • Oil : 1/4 cup
  • Milk (at room temperatur: 1/2 cup
  • Mixed dry fruits : as per your choice

PREPARATION

  1. 1

    Mix curd and powdered sugar in a bowl with a whisker . DO NOT USE A HAND BLENDER.

  2. 2

    Add oil to the above mixture ( avoid flavoured oil, e.g. Groundnut oil.).

  3. 3

    Take another bowl and add shingada atta, baking powder,baking soda , cardamom powder. Mix these ingredients well.

  4. 4

    Add this dry mixture to the curd & sugar mixture made in step Use cut and fold method for mixing.

  5. 5

    Maintain ribbon consistency for the mixture. Add 1 tbsp milk if required.

  6. 6

    Lineup mould with parchment paper.

  7. 7

    Add the mixture to the mould.

  8. 8

    Garnish the mixture with chopped dry fruits.

  9. 9

    Per heat oven at 170 degrees for 5 mins.

  10. 10

    1Bake the mixture for 30-35 minutes @ 170 degrees in the oven.

  11. 11

    1If you don’t have a oven , you can use a pressure cooker. Bake the cake in pressure cooker for 40-45 minutes at low/medium flame.