Ingredients:
1 cup All Purpose flour
1 cup Whole Wheat flour
2 cups powdered Sugar
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
3/4 tsp Venilla Essence
Pinch of Salt
1 cup Ghee (Melted)
1 cup All Purpose flour
1 cup Whole Wheat flour
2 cups powdered Sugar
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
3/4 tsp Venilla Essence
Pinch of Salt
1 cup Ghee (Melted)
1.5 cups Milk
1 cup Curd
1 cup Curd
Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, wheat flour, powdered sugar, salt, baking powder, cooking soda as shown in the picture below.
Mix them well, add melted ghee, venilla essence, milk, curd and mix them well. The consistency of the batter should be as shown in the picture below.
Apply little ghee microwave safe pan, and pour this in a pan.
Preheat the oven at 180C in Convection mode and bake this for around 30-40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still bake it for few more mins.)
Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, wheat flour, powdered sugar, salt, baking powder, cooking soda as shown in the picture below.
Mix them well, add melted ghee, venilla essence, milk, curd and mix them well. The consistency of the batter should be as shown in the picture below.
Apply little ghee microwave safe pan, and pour this in a pan.
Preheat the oven at 180C in Convection mode and bake this for around 30-40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still bake it for few more mins.)
Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.
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