Eggless tea cake from Ghee Residue:

When I prepare ghee at home, I use this super beneficial ghee residue in preparing roti dough /methi Parata or this very mild flavored cake. I have already posted one chocolate cake using pea protein in my earlier post. This time it is my all-time favorite Cinnamon or Cardamom flavored tea cake.

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Ingredients:

Ghee residue – 2-3tbl

Milk – 1 cup

Sugar – ¾ cup

Chiroti rawa/fine semolina – 1 cup

Cinnamon powder- ½ tsp.

Eno fruit salt -1tsp

Salt – ¼ tsp.

Slivered Almond – 2 table spoon (optional)

Method:

-Take vessel in which you prepare ghee. There will be 2-3 table spoon ghee residues.

-To this add milk, sugar and heat it until sugar dissolves. Switch off and cool.

Ribbet collage 1

-In another bowl, dry mix semolina/rawa, cinnamon powder, salt.

-Mix both and keep it aside for five minutes, at this time rawa will absorb all the moisture.

-After 5 minutes, add Eno fruit salt, mix nicely and pour this mixture into a baking tin.

Ribbet collage 2

-If you want to add slivered almond at the top to enhance its taste and nutritional value.

-Place this tin in a preheated oven for 40-45 minutes or till done, at 180 C.

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Note: you can replace rawa with Ragi (finger millet flour) and wheat flour. If you are using only flour, add 1 ½ cup, because it absorbs less moisture than the rawa.