Eggless Rooh Afza Gulkand Cake

This cake is a little different from my other recipes. It has a burst of flavours and I think you should give it a try! It definitely did not disappoint me in 2 ways; 1 – the flavour and taste was awesome and most importantly, I could use and finish off the rooh afza and gulkhand that I had in my fridge for a long time 🙂

Prep Time: 35 mins

Cook Time: 35 mins

Ingredients

• 1 cup Whole wheat flour

• 1 cup semolina (rava)

• 3/4 cup Powdered sugar

• 1/2 cup Yogurt

• 1/2 cup Unflavoured oil

• 3/4 cup Warm milk

• 1 tsp Cardamom powder

• 1/8 cup Roohafza

• 1/4 cup Gulkhand

• 1/2 tsp Baking soda

• 1 tsp Baking powder

• a pinch salt

• for garnish Slivered pistachios

Instructions

1. In a vessel, whisk wheat flour, semolina, salt, baking powder and cardamom powder well

2. In a bowl, add the yogurt, oil, powdered sugar, milk and rooh afza and beat it well

3. Mix in the dry ingredients gently, cover and keep aside for 30 mins, so that the rava will soak in the liquid.

4. Add the gulkhand and the soda and mix well

5. Pour this batter in a greased baking tin and garnish with slivered pistachios

6. Tap the pan to remove air bubbles and bake this in a preheated oven at 180 degrees C for 30-35 mins keeping a watch till a toothpick comes clean

7. Serve once it has cooled down completely