Halwai July 15, 2018

Ingredients:

• 1 cup – plain flour
• 2 cup – shredded Carrots
• 3/4 cup – oil
• 2 – eggs
• 2 tsp – Cinnamon powder
• 1 tsp – Cardamom powder
• 1/2 tbsp – baking powder
• 3/4 tsp – baking soda
• 1/2 tsp – salt
• 3/4 cups – Sugar
• A few strands of Saffron
• 1/8 tsp – Orange colour
• 1 tsp – vanilla essence
• 1/4 cup – walnuts, chopped
• 1/4 cup – pistachios, chopped
• For Icing:
• 1 cup – fresh whipped Cream
• 3 tbsp – powdered Sugar
• 1/2 tsp – vanilla essence

Method:

  1. Preheat oven to 350 degree Fahrenheit.
  2. For icing:
  3. Beat the cream over a tray of ice cubes with a hand beater.
  4. Do not overbeat. It should form soft peaks.
  5. Fold in the sugar and essence. Mix gently.
  6. Put in the refrigerator.
  7. Method for Cake:
  8. Beat eggs and sugar till fluffy.
  9. Add all the powders and mix well.
  10. Add 1/2 of oil and then 1/2 of flour. Mix it well.
  11. Add remaining oil and flour. Blend it well.
  12. Add all the remaining ingredients except saffron. Mix it well.
  13. Pour in a greased baking dish.
  14. Sprinkle the saffron strands and bake the cake for 40 minutes.
  15. Cool it and spread the cream icing.

Recipe courtesy of Sify Bawarchi