Updated: Aug 5
When Katoomba foods sent me their premium Ghee & spices & asked me to make a dessert, I was racking my brains on what I could make, considering desserts are not my strength.
After trialing a few few recipes, I thought of baking a Eggless Haldi Doodh (Turmeric & Milk cake) using their Ghee and Turmeric. And I have only one question to ask, why don't we use Ghee in baking more often?
Because OMG the cake was so delicious and honestly it proves my point that Ghee makes everything delicious. The cake was soft and moist and the the taste of Turmeric was not overwhelming. Let's just say I am very impressed.
Who would have thought Haldi and Ghee will take a humble Teacake to another level.
1 ½ cup plain flour
½ cup plain yogurt
½ cup Katoomba or any other brand of ghee
¾ cup caster sugar or jaggery
½ cup full-fat milk
1 tsp Turmeric powder
1 tbsp Poppy seeds
½ tsp Baking powder
1 ½ tsp Baking Soda
1 tbsp chopped Pistachios
Ingredients for the Icing
250 ml thickened cream
1 cup caster sugar + 1 tsp Cornflour
Pistachio dust & Rose petals to garnish
1. Preheat oven at 180 degrees C
2. Add Ghee and Sugar in a bowl and mix well till combined, using an electric beater
3. Add the Yogurt and mix. Now add the flour, poppy seeds, turmeric, baking powder, and baking soda & gently fold. Avoid over-mixing.
4. Add the milk and mix until combined. Pour in a greased baking tray, sprinkle the chopped Pistachios. Bake for 50 minutes or till done. Cool completely.
While the cake cools, using both a chilled bowl and chilled beaters, whip the cream and icing sugar, until light and thick enough to spread as icing on the cake. Sprinkle the pistachios and rose petals and it is ready to eat.