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Nowadays I have started making cakes as per my viewer’s/ reader’s wish. And for sometime I have been getting this request for paan cake regularly. I love the sweet paan available in paan shops, but I was a little hesitant on how I could incorporate the flavour into the cake. And I also need to use simple ingredients so that many of my viewers can try this at their home. As a result I made a delicious paan cake for which I also made a video demonstration. Do take a look at the video, like it, share it with your friends and subscribe to my channel to receive updates.
My first idea was to get a paan and use the filling inside to create the flavour. But I couldn’t even see a paan shop in my area and I need to travel some 10 km if I have to get a paan. So that idea was trashed and I tried a simple one. I had gulkand at home so used it for the flavour. If you don’t have gulkand, just add rose essence. As I am on diet, I couldn’t taste the cake. Then how could I be sure of the flavour? I gave a small piece for my daughter thinking that she would hate it, but to my surprise she loved it. And when I asked about the flavour, her answer made it sure that the cake is bursting with paan flavour. How does a kid know about paan flavour?
When we visited Delhi during February this year, Vaishali brought some candies for us. One was the gulkand shots which is like eating paan in candy form. We both loved it so much and all the three days we were munching on those. When Sruti tasted the cake, she was reminded of the gulkand shots and said that the cake was just like eating a gulkand shot. I was really happy that I could nail the flavour. I am not sure if all the kids would like this cake as paan is mostly for adults. But there might be a few exceptions like my daughter. You don’t need a frosting for this cake. Just serve it as a tea cake with your evening chai and I am sure you would love it. Serve it for all those who love paan.
Makes one 7″ cake
Ingredients:
Butter – 1/2 cup / 100 gm
Sugar – 3/4 cup / 150 gm
Betel Leaves – 4-5 large
Flavoured Supari / Betel Nuts – 2 packs
Fennel Seeds – 1 tsp
Gulkand / Rose Petal Jam – 1 tbs
All Purpose Flour / Maida – 1 1/2 cups / 170 gm
Baking Powder – 1/2 tsp
Baking Soda – 1 tsp
Milk – 1 cup / 200 ml
Curd – 1/2 cup / 100 ml
Green Food Colour – Optional
Pistachios – 3- 4 tbs For Topping
Procedure:
Preheat oven to 175°C.
Grease, line and dust a 7″ cake tin and keep it ready.
Remove the stalk from the betel leaves and tear them into small pieces.
Grind it in a mixer with a little water.
Pour this into a strainer and press it to remove all the extract. Add some milk to the jar and pour it into the strainer.
Add some food colour to the strained betel milk and mix it well.
In a bowl mix together flour, baking powder and baking soda and set aside.
In another bowl cream together butter and sugar.
Add in fennel seeds, flavoured betel nuts and gulkand and whisk until combined.
Add curd and mix well.
Now add 1/3 milk and use a spatula to mix.
Add half the flour mixture and fold it gently.
Again add a portion of milk and remaining flour.
Fold them together. Finally add remaining milk and mix until a smooth batter forms.
Pour the batter into the prepared tin and top it with sliced pistachios.
Bake in the oven for 40 – 45 minutes or until a tooth pick inserted comes out clean.
Allow the tin to cool for 10 minutes on wire rack.
Loosen the sides of the cake, flip it onto a plate, remove the tin and the lining paper and flip it back to wire rack.
Allow it to cool completely before slicing.
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Ingredients
Ingredients
- cup Butter - 1/2/ 100 gm
- cup Sugar - 3/4/ 150 gm
- Betel Leaves - 4-5 large
- Flavoured Supari / Betel Nuts - 2 packs
- Fennel Seeds - 1 tsp
- Gulkand / Rose Petal Jam - 1 tbs
- cups All Purpose Flour / Maida - 1 1/2/ 170 gm
- Baking Powder - 1/2 tsp
- Baking Soda - 1 tsp
- cup Milk - 1/ 200 ml
- cup Curd - 1/2/ 100 ml
- Green Food Colour - Optional
- tbs Pistachios - 3- 4For Topping
Instructions
Procedure
Preheat oven to 175°C.
Grease, line and dust a 7" cake tin and keep it ready.
Remove the stalk from the betel leaves and tear them into small pieces.
Grind it in a mixer with a little water.
Pour this into a strainer and press it to remove all the extract. Add some milk to the jar and pour it into the strainer.
Add some food colour to the strained betel milk and mix it well.
In a bowl mix together flour, baking powder and baking soda and set aside.
In another bowl cream together butter and sugar.
Add in fennel seeds, flavoured betel nuts and gulkand and whisk until combined.
Add curd and mix well.
Now add 1/3 milk and use a spatula to mix.
Add half the flour mixture and fold it gently.
Again add a portion of milk and remaining flour.
Fold them together. Finally add remaining milk and mix until a smooth batter forms.
Pour the batter into the prepared tin and top it with sliced pistachios.
Bake in the oven for 40 - 45 minutes or until a tooth pick inserted comes out clean.
Allow the tin to cool for 10 minutes on wire rack.
Loosen the sides of the cake, flip it onto a plate, remove the tin and the lining paper and flip it back to wire rack.
Allow it to cool completely before slicing.
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