eggless malai cake recipe | Indian style milk cake | milk tres leches cake | with 27 amazing images.
An eggless malai cake is a rich, creamy and the ultimate Indian fusion dessert. Learn how to make eggless malai cake recipe | Indian style milk cake | milk tres leches cake |
This eggless malai cake is made using fresh malai (cream), which gives it a moist and velvety texture. This rasmalai cake has all the flavors of traditional rasmalai as the cake is infused with Indian flavours. The spongy cake soaked in flavored milk, and topped with saffron flavoured milk and nuts, you’ll get all of these in a single bite.
The batter of sponge cake is made using rich ingredients, adding to its luxurious richness. Flavoured with cardamom and vanilla extract, the milk tres leches cake carries a delightful aroma. Topped with saffron-infused milk and garnished with almonds and pistachios slivers.
This eggless malai cake is a beautiful fusion of traditional Indian flavors and classic cake baking techniques, making it perfect for celebrations or a sweet treat dessert. This recipe is super easy to make for baking beginners.
pro tips to make eggless malai cake: 1. Make sure all the ingredients are at room temperature. This helps prevent the batter from curdling. 2. Do not whisk the batter vigorously. 3. You can use any other baking tin to make this recipe. 4. Do not pour hot saffron milk immediately over the cake or else the cake will become crumbly. 5. Use full fat milk and fresh cream for richer flavour.
Enjoy eggless malai cake recipe | Indian style milk cake | milk tres leches cake | with detailed step by step photos.
Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora | with 20 amazing images.
Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora are simple finger foods which can be served in a jiffy. Learn how to make crispy Chinese pakoda street style.
To make Chinese pakoda, combine all the ingredients in a deep bowl along with approx. ¼ cup of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture using your fingers and deep-fry a few pakodas at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with schezuan sauce.
Comes monsoon, and our hearts yearn for crunchy, crispy, spicy and steaming hot pakoras! Although one never tires of having the usual pakoras as often as possible, there are times when we yearn for a change. Chinese pakora are the perfect choice for those days.
With an unmistakable Oriental identity, these kobi pakoda are made with a mixture of veggies and flours perked up with green chillies, ginger and garlic in appropriate forms, to get a mouth-wateringly spicy and crunchy snack.
Serve these crispy Chinese pakoda street style hot with Schezuan sauce, as that is the best accompaniment for this irresistible snack. For more varities of pakoras, check these out - Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda, Khichdi Pakodas.
Tips to make Chinese pakoda. 1. We have used finely chopped cabbage, if you wish you can also use shredded cabbage. 2. We have not used chinese salt (ajinomoto), if you wish you can add after conflour in the recipe, it is not healthy so we gave avoided it. 3. A lot of street side vendors use ref food colour to get colour, if you wish it add along with the water in the mixture, we have avoided it as it is not good for health. 4. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 5. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 6. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt.
Enjoy Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora | with step by step photos.