Cake Recipes with Leftover Indian Sweets
What do you do with your leftover pedas and burfis. Festival season comes with similar problems in each Indian house. But now make cake recipes with leftover Indian sweets and surprise everyone with your creativity.
Servings: 8 Slices
Ingredients
- 100 gm Left over Sweets
- 125 gm All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Green Cardamom Powder
- 200 ml Milk
Instructions
- In a bowl add broken pieces of leftover milk based sweet. Add hot milk to it and whisk it until dessert dissolves completely. Add cardamom powder and mix it.
- Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
- With the help or a whisker or spatula, fold all the dry ingredients into wet ingredients.
- Meanwhile keep your oven for preheating at 180 C.
- Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
- Make sure, there should be no lumps in the batter.
- Take a baking tin and line it with parchment paper.
- Pour the prepared batter into the tin and tap it on counter.
- Garnish the batter with sliced pistachios and bake it in preheated oven for 30 min.
- Once baked, take the tin out from oven and let the cake rest for 10 min.
- After 10 min demould the cake and slice to serve.
Notes
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
- All the ingredients should be at room temperature.
- To bake this cake on the stove, please refer to the steps in “Pineapple Upside Down Cake”.
- To switch between grams and cups, use this “Conversion Chart”.
- To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
- I have used Milk Pedas for this recipe. Feel free to use burfi and other milk-based mithai too.