Indian Mithai or sweets has some quintessential ingredients and flavours like milk, elaichi and coconut.
Inspired from Indian Mithais, I baked a Coconut Mithai Cake that is flavoured with elaichi (cardamom) and it would remind you of a coconut burfi.
Bake in oven for 180 degrees for 45-50 minutes or till a tooth-pick inserted comes out clean.
Inspired from Indian Mithais, I baked a Coconut Mithai Cake that is flavoured with elaichi (cardamom) and it would remind you of a coconut burfi.
Ingredients:
- 1 cup All-purpose Flour/Maida
- 1 cup Suji/semolina
- 1 cup castor sugar
- 1 cup desiccated coconut
- 1 cup warm milk
- 3/4 cup vegetable oil
- 1/2 cup coconut milk powder
- 1 tbsp. baking powder
- 2 tsp. elaichi powder
- 1 tsp. dalchini/cinnamon powder
- 1 tsp. salt
- 3 eggs
Method:
Pre-heat oven at 180 degrees.
In a large mixing bowl, whisk together eggs, castor sugar and oil.
Mix the desiccated coconut, warm milk and suji into the wet batter.
In a separate bowl sieve flour, cardamom powder, cinnamon powder, coconut milk powder, baking powder and salt.
Fold the dry ingredients into the wet.
Grease and flour a cake tin and pour the batter.Bake in oven for 180 degrees for 45-50 minutes or till a tooth-pick inserted comes out clean.
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