The soft cake is soaked in Sweetened milk.
- 5 Eggs
- 1 cup Sugar
- 1/2 cup Butter
- 1 cup All purpose flour
- 1 tsp Baking Soda
- 1/4 cup Milk
- 1 tsp Vanilla essence
- 2 cups Milk
- 1 can Condensed milk
- 1/4 tsp Saffron
- Few Chopped pistachios
- Few Chopped Cashew nuts
- Few Chopped Almonds
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In a wide bowl add 5 eggs, and 1/2 cup of sugar, beat on medium speed for 2 - 3 minutes.
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Add remaining 1/2 cup of sugar, and beat until fluffy.
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Add 1/2 cup of softened butter and combine well.
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Add 1 cup of all-purpose flour and 1 tsp baking soda.
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Cut and fold the batter until mixed well.
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Add 1/4 cup of milk and 1 tsp vanilla essence and mix gently.
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Pour the batter into a greased pan.
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Preheat the oven to 180 F/360 C, bake the cake for 40 - 50 minutes.
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When done, insert a toothpick and if it comes out clean, the cake is ready.
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Add 2 cups of milk to a pan and bring to a boil.
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Add 1 can of sweetened condensed milk and mix.
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Add 1/4 tsp saffron, a few chopped pistachios, cashews, and almonds.
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Mix everything well and keep it aside.
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Level the cake evenly.
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Put it in a container and prick it with a fork.
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Add prepared malai.
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Refrigerate for an hour.
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The soft, spongy, juicy cake is ready.
- You can prepare the cake without eggs, replace the eggs with 1/2 cup of curd and 1/2 cup of oil, beat them until combined well, the remaining steps are the same.
- Bake the cake in a preheated oven or cook it in a wide pan, covered with a lid.
- If you are cooking on the stove, cook it on low flame for 50 - 60 minutes, or until an inserted toothpick comes out clean.
- For malai, you can boil milk on low flame for 40 - 50 minutes, for thick and creamy milk.
- You can replace the 1 can of condensed milk with 1 cup (200 grams) of sugar.
- You can replace the vanilla essence with 1/2 tsp of cardamom powder.
- Saffron is optional.
- You can add any kind of your favourite nuts.