Saffron Paneer Teacake - Kesar Kewra Paneer Teacake
A festive tea cake with flavours of saffron and kewra (screwpine) - goes wonderfully with a cup of coffee and tea. No eggs used.
Ingredients
- 3/4 cup maida
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt a pinch
- 3 tbsps condensed milk
- 1 tbsp lemon juice
- 3 tbsps melted ghee or butter
- 4 tbsps sugar powdered
- 1/4 cup milk
- 50 grams paneer freshly made
- 4 - 5 drops water kewra
- 1/2 sachet saffron powder Kesari brand sachets
For icing:
- 1 tbsp icing sugar
- 1 tbsp milk
Instructions
- To prepare the saffron cake, in a bowl, mix together the dry ingredients.
- In another bowl, cream the condensed milk, lemon juice, melted ghee, sugar and milk.
- Mash the paneer well into a coarse paste in a small bowl and whisk it into the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix gently until well combined.
- Divide this into two halves. Add kewra water to one half and Kesari Saffron Powder in the other and combine each of them well.
- Grease a small sized loaf tin (7" x 3") with melted ghee and line the bottom with a piece of parchment paper. Now we have two batters - one white and one yellow.
- Using two separate spoons, spoon the batter alternately into the loaf tin, so that we have a alternating squares of white and yellow, until all the batter is used up. Using a skewer or toothpick, swirl the batter in the tin into a few circles.
- Bake in a preheated oven at 180°C for 25 minutes or until a skewer comes out clean. Remove from oven, allow to cool in pan for 10 minutes. Remove cake from pan and cool on a wire rack for 30 minutes.
- Whisk together icing sugar and milk and spoon it over the loaf. Cut into slices and serve with a cup of tea or coffee.
Notes
If you cannot find kewra water / screw pine extract in an Indian store, then use 1/4 tsp of powdered cardamom instead.