Friday, 17 October 2014

7 cup cake


 

7 CUP Cake is very easy recipe. I would say it’s a good choice for beginners. Because measurement is very easy and there is no need to check sugar consistency and other head cracking steps.

Coming to the name of this sweet - 7 cups is, there are 7 cups of measurement of the ingredients. But mine I should call 6.5 cups as I reduced half cup of sugar.

This tastes like a softer version of Mysore pa, with little coconut flavor. Another good thing is less ghee than mysore pa.

Ingredients :

·         Besan flour / Kadala Mavu – 1 cup
·         Milk – 1 cup
·         Sugar – 2.5 cups
·         Cashews – 10 numbers (Optional)
·         Grated coconut – 1 cup
·         Ghee – 1 cup

Method:
Grease the plates with ghee and keep it aside.

Coarsely powder the cashews.
Sift Basan flour (I Skipped this step.. lazy u know). Sifting will prevent flour from forming lumps. Dry roast the flour in a Kadai in medium flame till the raw smell goes off.
Now stwich of the stove and add milk, sugar to the besan flour and mix well without forming lumps.
Add the cashew powder, grated coconut, 1/2 cup ghee and give a good mix.
Switch on the stove now, and start mixing it continuously. Use medium flame.
When the mixture bubbles up, add rest of the ghee. (This stage comes nealrly after 5 mins)
 
Keep stirring for 10 mins again, then change to low flame. As it burns down soeasily. Use a bigger ladle as the bubbles might hurt your hand. I changed it after one or two drops hit my fingers.

Again after 10 minutes you will near this stage. The mixture will leave the sides of the kadai. It won’t be in a solid state, once you cool down it will be ok.
So now carefully pour it into greased plate. You cannot cut the pieces now. Wait for 10 – 15 minutes and then run the greased knife to cut to desired shapes. Take off the pieces once it cools down. Don’t be in a rush.
Once cooled, stored in a dry container. Stays upto a week.
 
 
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