Eggless rabdi cake recipe

EGGLESS RABDI CAKE

BY KUSUM UMASHANKAR

• INGREDIENTS
  1 cup thick rabdi (without sugar)
  1 1/2 cup maida
  1 cup sugar or as per taste (If store bought rabdi is taken then add 3/4 cup sugar)
  6 tablespoons Butter / oil
  1 1/2 teaspoon baking powder
  1/2 teaspoon baking soda
  1 teaspoon vinegar
  1 teaspoon vanilla essence
  Warm water/ Milk to adjust consistency
  1/8 cup milk

♥

METHOD

First prepare 8″ cake tin by putting parchment paper and applying butter.
Now prepare dry ingredients by seiving maida + baking powder+ baking soda together for 3 times.
In another bowl mix milk and vinegar and keep aside.
For wet ingredients in a mixer jar add Rabdi+ oil + sugar + vanilla essence and mix well till frothy.
Preheat oven at 180*C
Take out in a bowl and add little by little maida and mix the batter by cut and fold method .
At the end when the the batter is stiil little thick add milk and vinegar mixture and mix well with light hand, don’t mix vigorously.
* If the batter is very thick ,then add little warm milk or warm water.
Immediately pour the batter into cake tin. Tap a few times to let the air bubbles escape.
Put it inside the oven for 35- 40 minutes. Check whether done or not by inserting a toothpick or knife.
Let it cool completely then remove from the tin and cut into pieces.

NOTE

Different ovens take different time and temperature for baking( in my oven the cake gets baked at 150 degrees)
I made Rabdi at home by reducing the milk at slow flame. I kept stirring in between😊

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