Recipe- Eggless Choco Vanilla Marble Cake

Eggless Choco Vanilla Marble Cake

 

Ingredients
All Purpose Flour (Maida) 1.25 cup 
Milk Powder 1 cup 
Salt 1 pinch 
Edible Soda powder 1 pinch
Baking Powder 1.25 tsp 
Milk 1 cup 
Malai 1 cup 
Sugar 0.75 cup 
Riped Banana 1 small (grated)
Vanilla Essence 1 tsp
Choco Powder 3 tbsp
 
 
Method
  • Preheat the oven at 190°C.
  • Grease the baking dish with oil or butter.
  • Take a deep big bowl add malai, sugar and grated banana.
  • Beat well only in one direction for atleast 5 minutes (or until the texture is very smooth). 
  • Sieve Maida + Milk Powder + Salt + Edible Soda + Baking Powder for 3 times. 
  • Add the dry mixture in small batches to Malai and sugar mix. 
  • Now keep adding milk in small quantities and beat well in one direction until it achieves ribbon like consistency.
  • Add vanila essence and mix.
  • Now pour half of the batter to the greased baking dish and tap 1-2 times so that batter sets in a level.
  • Add 2-3 tbsp dark choco powder to the other half of the batter and mix well (do not beat too much).
  • Pour this choco batter over the vanilla batter.
  • Keep the dish in preheated oven and bake it for 30 minutes at 180°C.
  • Check with the help of knife or tooth pick, if not baked keep it for another 5-10 minutes.
  • When done let it cool for 5 minutes then remove from the tin and let it cool on wired rack.
  • Cut when cool enough.
Be gentle when you swirl both flavors with fork.
Cut in to slices and serve with a scoop of vanilla or chocolate ice cream.
You can top the cake with chocolate sauce as well.
You can substitute malai with 1 stick (100gm) butter or vegetable shortening.
Make sure your baking powder is not too old otherwise cake will not rise well. 
Keep the preheated oven and greased baking dish ready before proceeding for cake.
Pour cake better immediately in dish and dish in the preheated oven.
Do not let cake batter stand outside of oven for long, it may result hard cake.   
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Recipe- Phirni

Phirni



Ingredients
Uncooked Rice 0.75 cup
Cooked Rice 2-3 tbsp
Milk 1 litre
Sugar 4-5 tbsp 
Green Cardamom 2 nos
Saffron 1 pinch

Method

  • Wash and soak uncooked rice for 2-3 hours.
  • Drain and wipe rice with a clean cloth.
  • Grind in to a coarse powder and keep aside.
  • nd mix sufficient cold milk to make the consistency thin. Keep aside.
  • Heat a heavy bottom pan on high flame and bring milk to boil.
  • When milk starts boiling add the rice powder and reduce the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • Crush the green cardamom and add to the milk.
  • Soak saffron in a tbsp of cold milk and add to the boiling milk mix well.
  • Add sugar and mix well.
  • Keep stirring and add cooked rice paste.
  • Check if rice is cooked and when phirni appears sufficient thick (keeping in mind that it will thickens more when you cool it) switch off the flame. 
  • Pour in serving bowls, garnish with saffron and cardamom.
  • Cover and refrigerate for 1-2 hours.
  • Serve Chill.


Tips
You can use ready made rice rava instead of soaking and grinding rice.
You can mix chopped or powdered dry fruits as well.
You can adjust sugar according to your taste.