Chocolate Cake
28194001952625Ingredients for Eggless Chocolate cakeMaida – 200 gms. (2 cup)
Ghee or Butter – 60 gms. ( more than 1/4 cup)Sugar Powder – 100 gms. ( 1.2 cup)Condensed Milk – 200 gms. ( half tin)Chocolate powder – 50 gms.Instant coffee powder – 1 tea spoon ( optional)
Milk – 200 gms ( 1 cup)Baking powder – 1 tea spoon.Salt – 1/4 tea spoon.Method – How to Make Eggless Chocolate Cake in Pressure Cookerright0Put down all the ingredients on the table to prepare the Cake batter.Grease the baking dish to be used to bake the Cake. Grease it from all the corners with Ghee or Butter. Now sprinkle 1 tea spoon Maida into the baking dish and spread it evenly in all the corners making a thin layer.Take Maida to prepare batter. Seive it and add Salt, Baking powder to it. In a separate bowl make a mixture by whisking Ghee and Sugar in one direction. Also add Condensed Milk, and Chocolate once the sugar gets dissolved into the Ghee.Keep on pouring the Maida mixture into the batter and whisk it for 2-3 minutes ( remove all the lumps from the batter). Whisk the batter in one direction only. Batter to make Cake is ready. Add Cashews, Almonds, or any other dry fruit in the batter and mix it well.While making Cake in the Cooker, the base of the Cooker and the baking dish should not come in contact. Else the Cake might get burned from the base. To prevent this, we spread 1 cup Salt at the base of the Cooker. Salt not only prevents the base of the dish to come in contact with each other, but also maintains the temperature inside the Cooker. Keep the Cooker on high flame for 2 minutes after spreading Salt in it, to pre-heat it.Pour the Cake batter into the greased baking dish and place it inside the pre-heated Cooker. Close the lid of the Cooker, without putting the whistle. Bake it for 40 minutes.Open the lid, and test the Cake with a fork or knife. If the knife comes out clean, then your Cake is completely baked. Let it cool down for a while and then take it out from the container by separating it from the corners with the help of knife.Cooker made Chocolate Cake is ready. Cut it according to your preferred size and shape. KalakandIngredients for Milk Cake
Milk – 2.5 literSugar – 1 cup (250 grams)
Ghee – ½ tsp
Lemon – 1
Cardamom powder – 1 tsp
How to make Milk Cake KalakandTake milk in a vessel with heavy bottom and place it on flame for simmering for making milk cake. Simmer the milk on high flame first. When the milk starts simmering, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).
Cook until milk remains 1/3 in quantity. When the milk remains 1/3, reduce the flame. Now to make the milk grainy, add 3 to 4 tsp lemon juice into it and mix well. Leave it as it is for half a minute on low flame. Do not stir the milk (with lemon juice, milk gets grainy in texture).
After half minute is over, stir the milk again constantly and cook until it gets denser in consistency on low flame. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.
Cook until milk gets really thick in consistency. When the milk gets thick in consistency, the color gets brown in color and it emits good aroma. The mixture is ready, reduce the flame and stir constantly. Now add green cardamom in to the mixture and mix well.
For making cardamom powder, peel the cardamoms; take out seeds and ground to make powder.
Take a small vessel for setting the milk cake and grease it nicely with some ghee. The mixture has got turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.
Keep aside the vessel to set. Within 24 hours, milk cake sets completely. To take out the milk cake from the vessel, run a knife all around it and re-heat the vessel over the flame for 5 to 6 seconds to separate it out from the vessel. Now flip the vessel over a plate, tap on the top to separate out the milk cake.
Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside. Mouth drooling milk cake is ready.
Suggestion:
It is very important to stir the milk while simmering. Stir it really well, by bringing the ladle to the bottom of the vessel so that milk doesn’t stick to the bottom.
You need to have patience and plenty of time for making the milk cake. Make sure that after adding sugar, you cook the mixture until it gets thick in consistency. Only then the cake will set appropriately.
It takes 24 hours for setting the milk cake.
For making 800 to 900 grams of milk cake
Time – 90 minutes
Milk Cake Recipe – Milk Cake Kalakand Recipe
