Wednesday, 12 February 2020



All purpose flour/Maida/ மைதா 225 Gm
Carrots medium size 3 pcs/கேரட்
Organic Cane Sugar/ நாட்டுச் சர்க்கரை 200Gm
Eggs/முட்டைகள் 4 Pcs
Butter/வெண்ணெய் 75 Gm
Clarified Butter/நெய் 25 Gm
Cinnamon powder/பட்டைத்தூள் 1/2 Tsp
Nutmeg/சாதிக்காய்த் தூள் 1/2 Tsp
Powdered salt/இந்துப்புத் தூள் 1/4 Tsp
Baking powder/பேக்கிங் பவுடர் 1.5 tsp
Cooking Soda/சமையல் சோடா 1/2 Tsp
Raisins/உலர்திராட்சை 25-30 Pcs
White powder salt Tata 500 gm


Wash and wipe the carrots.
Cut the ends.
Peel the carrots
Shred them.
Set aside.

Sift all purpose flour+baking powder and cooking soda four or five times to combine well.
Set ready.

Grind the cane sugar to powder the lumps.
Set ready.

In a dry mixing bowl, add butter and ghee.
Mix well.

Add sugar and mix well.

Now break and pour the egg yolks into a mixer jar.

Blend the yolks until frothy and pale yellow
Using whisk button.

Pour the egg mixture to the bowl immediately.

Mix well.

Add cinnamon, nutmeg and salt

Beat well.

Add maida/flour mixture ln batches and mix well until smooth.

Transfer the shredded carrots.

Bring to combine.

Finally add raisins.

Fold and fold to combine.

Heat the pressure pan with white powder-salt on medium heat for 2 minutes.

Place the stand over the salt

Meanwhile, smear the dry container with some butter or ghee using a brush.

Sprinkle one spoon maida or flour all over the sides and the bottom by rotating the container to coat evenly.

Transfer the cake batter.

Now place the cake batter over the heated salt.

Cover the pressure pan.

Don't place the weight.

Reduce the heat to low level.

Bake the cake for 50 minutes

Open the cooker and check the cake with a tooth pick whether well baked.

Just insert the toothpick into the baked cake.

If it comes out nonsticky, it means cake is ready.

Take out and wait for 2 minutes.

Separate cake with a knife all over the sides of the container.

Transfer the cake to the plate.

Cut into desired size pieces.


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