Eggless Paneer Cake Recipe
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Eggless Paneer Cake Recipe

Ingredients for Paneer Cake

  • Paneer/Chena - 250 grams (1 1/4 cup)
  • Flour(maida) - 200 grams (1 cup)
  • Baking soda - 3/4 tsp
  • Baking powder - 1 1/2 tsp
  • Butter/pure Ghee- 100 grams (1/2 cup)
  • Cream/fresh Malai - 100 grams
  • Sugar - 200 grams (1 cup) powdered
  • Milk - 200 grams (ए1 cup)
  • Cashew nuts - 20 to 25 ( cut into small pieces)
  • Raisins -  20 to 25

How to make Paneer Cake

Mix flour with baking soda and baking powder then filter twice with a strainer.

Put Chena/Paneer in a plate, and press with your hands to make it smooth.

Beat butter, cream and sugar mixed together(you can also use a mixer for this). Put the smoothened Chena to this mix and beat rigorously.

Now put the flour and mix well, pour some milk regularly then beat in one direction and prepare the cake batter in this manner. Put cashew nuts and mic with the batter(you can also put 1 tsp instant coffee as it brings color to the cake).Grease the utensil in which the cake is to be made, put 1 tsp flour in it and spread it all over. In this way a thin layer of flour should form on the surface of the utensil.

Preheat oven at a temperature of 200 degrees centigrade.

Pour the cake batter in the utensil and put it in the oven to bake. Set the oven's temperature at 180 degrees centigrade and bake the cake for 25 minutes. Now lower the temperature to 160 degrees centigrade and bake for another 30 minutes. Open the oven and poke the cake with a knife, if some batter sticks on the knife then bake the cake for 10 minutes more then test again.

Chena/Paneer Cake is ready, cut the cake into your desired shapes and relish its taste. Keep the leftover cake in an air-tight container, put it in the fridge and finish within 3 days.

Do not keep Eggless Paneer Cake) for more than 3 days.