BUTTER - 200 GRAMS

firstly, soak 1 cup of white peas for 8 hours or until it is soaked well

1

BEAT - 5 MINUTES

using a hand beater, beat on low speed

2

TURNS WHITISH

beat for at least 5 minutes, or until the butter turns whitish

3

SUPER SOFT MIXTURE

scrape the sides and beat if require

4

YELLOW FOOD COLOUR

further, add ¼ tsp yellow food colour and 1 tsp vanilla extract

5

WELL COMBINED

continue to beat until it’s well combined

6

 MAIDA - 200 GRAMS

also, add 200 grams maida, 30 grams milk powder, 1 tsp baking powder, ¼ tsp baking soda and ¼ tsp salt

7

MIX GENTLY

mix well until everything is well combined

8

BUUTER MILK - 1 CUP

furthermore, add 1 cup buttermilk and mix well

9

THICK BATTER

i have used the beater to mix the batter. do not overbeat as the cake will turn chewy.

10

OIL - GREASE

take small katori or cups and grease them with oil. you can alternatively use cupcake mould

11

BUTTER PAPER

place a butter paper at the bottom to prevent it from sticking.

12

CAKE BATTER

pour the batter into katori and tap twice.

13

SALT - 2 CUP

to bake the cake in the cooker, add 2 cup salt or sand at the bottom of the cooker

14

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.

15

PLACE IN COOKER

after 10 minutes, place the katori into the heated cooker.

16

BAKED WELL

cover and cook in medium flame for 30 minutes. you can alternatively bake in a preheated oven at 180 degree celcius for 30 minutes.

17

READY TO EAT

finally, enjoy tea time cake or eggless butter cake once cooled completely

18