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Before you jump to Rose milk pistachios cake eggless recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.
In general, people have been taught to believe that “comfort” foods are not good for the body and must be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Other times, however, comfort foods can be completely nourishing and it’s good for you to eat them. A number of foods actually do improve your mood when you consume them. If you feel a little bit down and in need of an emotional pick me up, try some of these.
Put together a trail mixfrom a variety of seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all helpful for raising your mood. This is because seeds and nuts have plenty of magnesium which boosts your brain’s serotonin levels. Serotonin is the “feel good” chemical that directs your brain how you feel all the time. The higher your levels of serotonin, the better you are going to feel. Nuts, on top of elevating your mood, can be a great protein source.
See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to rose milk pistachios cake eggless recipe. To cook rose milk pistachios cake eggless you need 18 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Rose milk pistachios cake eggless:
- Use For rose sponge
- Take 1 1/2 cup all-purpose flour or Maida
- You need 1/2 cup water
- Get 1 cup condensed milk
- You need 100 gm butter
- Get 1 tsp baking powder
- Take 1/2 tsp baking soda
- You need 1 tbsp rose squash or rose essence with rose gel colour
- You need 2 tbsp icing sugar
- Get For pista frosting
- You need 1 cup non dairy whipping cream
- You need 2 tbsp icing sugar
- Prepare 1 tbsp powdered pistachios
- Provide As needed Vanilla or rose essence (optional)
- Take For rose milk
- Use 2 tbsp condensed milk
- Prepare 1/2 cup cold milk
- Get 1 tbsp rose squash
Instructions to make Rose milk pistachios cake eggless:
- Preheat the oven for 15min on 200°C.
- Sift all the dry ingredients together for at least 2 times. In a bowl add all the wet ingredients and beat with blender for about 2min on low speed and 1 min on high speed.
- Add the dry ingredients to wet ingredients and fold with spatula. Then whisk with beater for 2 min until it's thick drop consistency.
- Rest the batter for 5 mins and pour on to dusted baking mould. Tap for 4-5 times to release the air bubbles.
- Now bake on 180°c for 10 mins and 160°c for 20mins. Insert the tooth pick in middle to check if it's baked. If baked, tooth pick will come out clean else bake for other 5 mins.
- Cool down the cake completely on wire rack and cut into 2 or 3 halves horizontally.
- For icing take the cream in a frozen bowl and beat it for 3 min on low speed and on high for a mins. Add vanilla or rose essence, When cream drops after a second with stiff peak then it's perfect to use. Finally add pistachio powder and fold the cream. Set in refrigerator for 10-15mins before using.
- For rose milk add all the ingredients given in the rosemilk section and mix well.
- Use brush to wet the cake partition with rosemilk. Apply cream on each layer and cover the entire cake. Set it in refrigerator for at least 30-45 mins. Sprinkle pistachios and serve with rosemilk.
- Note: if you r baking in kadhai or cooker, then bake on medium flame for 45 mins. Make sure all the ingredients are in room temperature.
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