BUTTER - 200 GRAMS
firstly, soak 1 cup of white peas for 8 hours or until it is soaked well
BEAT - 5 MINUTES
using a hand beater, beat on low speed
beat for at least 5 minutes, or until the butter turns whitish
SUPER SOFT MIXTURE
scrape the sides and beat if require
YELLOW FOOD COLOUR
further, add ¼ tsp yellow food colour and 1 tsp vanilla extract
continue to beat until it’s well combined
MAIDA - 200 GRAMS
also, add 200 grams maida, 30 grams milk powder, 1 tsp baking powder, ¼ tsp baking soda and ¼ tsp salt
mix well until everything is well combined
BUUTER MILK - 1 CUP
furthermore, add 1 cup buttermilk and mix well
i have used the beater to mix the batter. do not overbeat as the cake will turn chewy.
OIL - GREASE
take small katori or cups and grease them with oil. you can alternatively use cupcake mould
place a butter paper at the bottom to prevent it from sticking.
pour the batter into katori and tap twice.
SALT - 2 CUP
to bake the cake in the cooker, add 2 cup salt or sand at the bottom of the cooker
HEAT 10 MINUTES
place a plate and close the cooker, heat for 10 minutes on medium flame. make sure to not keep the gasket and whistle.
PLACE IN COOKER
after 10 minutes, place the katori into the heated cooker.
cover and cook in medium flame for 30 minutes. you can alternatively bake in a preheated oven at 180 degree celcius for 30 minutes.
READY TO EAT
finally, enjoy tea time cake or eggless butter cake once cooled completely