In many Indian households, the aroma of freshly brewed chai wafting through the air signals the arrival of a time old evening ritual. What better way to elevate this experience than with a slice of warm, homemade cake? But what if you don’t have an oven? Fear not! This article introduces a delightful ghee cake recipe that can be easily prepared in a pressure cooker, making it accessible to anyone craving a sweet treat to accompany their evening chai.
Ghee, a form of clarified butter, has been a staple in Indian cuisine for centuries. Its rich, nutty flavor and aroma add a unique dimension to both savory and sweet dishes. When incorporated into a cake, ghee imparts a moist texture and a subtle, indulgent taste that pairs perfectly with the bold flavors of chai.
Also Read: This Viral Hack To Make Ghee In A Pressure Cooker Only Takes 10 Minutes
Pressure cookers are ubiquitous in Indian kitchens, primarily used for preparing dal, rice, and other staples. However, their versatility extends far beyond these applications. Using a pressure cooker to bake offers several advantages, particularly in regions like India where ovens may not be widely accessible. Pressure cookers are more energy-efficient compared to traditional ovens, consuming less energy while providing equally satisfactory results. The steam generated in the cooker helps to retain moisture, resulting in a moist and tender cake. Additionally, pressure cooking significantly reduces the overall cooking time, making it a quicker method for preparing baked goods.
No-Bake Ghee Cooker Cake Recipe
Ingredients
- 1 cup all-purpose flour (maida)
- 1/2 cup ghee, melted and cooled
- 3/4 cup powdered sugar
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- A pinch of salt
Method
- Remove the gasket and whistle from your pressure cooker. Grease a cake tin that fits inside the cooker and line it with parchment paper.
- Mix dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted ghee and powdered sugar until light and fluffy.
- Gradually add the dry ingredients to the ghee-sugar mixture, alternating with milk. Mix gently to avoid overmixing. Add vanilla essence and fold it in.
- Place a metal stand or a layer of salt at the bottom of the cooker to elevate the cake tin.
- Pour the batter into the prepared tin and place it in the cooker. Close the lid (without the gasket and whistle) and cook on medium heat for about 30-35 minutes.
- Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If not, cook for an additional 5-10 minutes.
- Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
