Festival season has begun in India. Making a sweet dish /dessert is a tradition that has been followed even today in all homes here. This year for 'Rakshabandhan', I decided to bake an interesting and very delicious cake!
Rakshabandhan is a festival that celebrates the love that siblings share amongst themselves. The sister ties a 'colorful dhaga/thread' around the brother's wrist wishing him great luck,good health and prosperity. The brother in return bestows her with some gifts (it might even be as small as a chocolate candy!!!)
There is a small 'brother' connection to this cake. My brother is very fond of soft and fluffy bakery style eggless cakes. So kept his taste in mind when I baked this one .
People living in the Southern part of India will be acquainted with the sweet bun called "DILLKUSH" . This is a coconut stuffed sweet bun that melts in the mouth.
Created a cake with similar flavours, soft, airy fluffy and delicious "DILLKUSH CAKE".
I strongly recommend you to try this recipe and you are going to just love it!!!!
DILLKUSH CAKE :
Preparation time : 10 minutes
Baking Time : 25 minutes approximately
Vessels Required : Hand Whisk and Cake pan /Muffin moulds
Measurement : 1 Cup = 250 ml
For the Cake batter :
1 Cup Maida/ All Purpose Flour
1/4 Cup Sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon Milk powder
200ml Fresh Cream
1/4 Cup Ghee/Clarified Butter
1 to 2 tablespoons of water
For the Filling :
1/2 Cup Grated Coconut
1 tablespoon each of different flavored tutty fruity( or you can use canned cherries)
1 teaspoon sugar
1/4 teaspoon Cardamom powder
For the Topping:
25 Blanched Almonds
1 tablespoon Milk
5 Strands of Saffron /kesar
1. In a bowl add all the dry ingredients( except sugar) given under 'Cake batter' and mix well using a fork.
2. In another bowl whisk the fresh cream so that it forms soft peaks.
3. I was so happy seeing this soft peak in fresh cream. I had used absolutely chilled fresh cream. Add sugar and ghee to this cream and whisk again .
4. Add this whipped sweet cream to the dry ingredients and gently fold to mix. Add water and mix again. You will have a thick but airy cake batter.
5. Mix all the ingredients given under 'Filling 'in a bowl.
6.Your Cake Batter and Filling is ready!! You can now preheat the oven at 160 degrees C for 10 minutes and also grease the cake pan . I had also make small muffins so greased muffin pans too. I used clarified butter to grease the pans.
7. First spread a layer of the cake batter.
8. Then spread a layer of the filling.
9. Finish with another layer of cake batter.
10. This step will actually come under earlier preparation and is absolutely optional. since it was a special occasion, I wanted to give more richness to the cake and so added blanched almonds. You can either carry on further or just bake the cake after STEP 9. It will still taste yummy. I blanched and halved the almonds ahead of time.
11. Use your creativity and arrange the almonds.
12. I had soaked the saffron in warm milk for about 4 hours so that the flavor is infused into the milk .
13. Pour the saffron milk on top of the cake batter.
14. Now bake the cake at 180 degrees C for 20 to 25 minutes. If the cake is browning on the top then cover loosely with foil after the first 15 minutes of baking. Check by inserting a toothpick in the center of the cake. If it comes out clean, then your DILLKUSH is ready !!!
And your "heart will be happy"...which is the literal meaning of DILLKUSH!!!
Chef Tips :
1. Blanch the almonds and soak the saffron ahead of time. You can refrigerate the milk with saffron even for a whole day for added natural flavour.
2. You can use butter instead of Ghee if you do not like Ghee.
3. Place the almonds vertically and not horizontally like me as I found it difficult to cut.
4. You can avoid the nuts and just pour the saffron milk on top .