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We hope you got benefit from reading it, now let’s go back to mawa cake in rose flavoured rabri recipe. You can cook mawa cake in rose flavoured rabri using 16 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Mawa cake in rose flavoured rabri:
- Take 1/4 cup Butter
- You need 1/2 cup powder sugar
- You need 1/2 cup curd
- You need 1 cup maida
- Prepare 1 tsp baki g powder
- Take 1/4 tsp baking soda
- Prepare 1 tsp cardamompd
- You need 1/3 cup mawa
- Use As needed Dry fruits
- You need As needed Milk
- You need For rose rabri
- Get 1 kg milk
- Get 1 tsp rose essence/roohafza
- Provide 1/3 tsp pink colour
- You need 1/2 cup sugar
- Use 3-6 Petal flowers
Instructions to make Mawa cake in rose flavoured rabri:
- First beat butter and sugar properly,then add curd and whisk till it become fluffy
- Now sieve and add all dry ingredients and caradamom powder
- Mix it by adding milk little by litllethen add mawa and dry fruits as cashew almonds etc
- Now preheat the oven at 180 degree for 10 min then pour this batter in cake tin and bake ot for 30 min
- When it done cool it completely. On the other hand we have to prepare rabri for this boil the milk till it reduced to half then add sugar blended with rose petals when it dissolve then switch of the flame then add colour and essence which give it perfect colour and smell of rose and cooled it then serve it with mawa cake
It is then sweetened and flavored with cardamoms, rose water & saffron. No doubt its a long and laborious No doubt the slow cooking process of milk adds a subtle nutty flavor which makes this dish so flavorful and heavenly but below stated method is equally. Parsi Mawa Cake Recipe is a classic tea time delicacy made famous by Irani or Parsi bakeries. It is flavored with cardamom and topped with pistachios and This tea time cake is moist and very light, but gets an intense, caramalised flavour from the Mawa or Khoya, which is reduced/evaporated milk. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter.
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