MAWA PISTACHIO BUNDT CAKE – EGGLESS RECIPE

     When i made this Gulab Jamuns using khoya I was searching for a recipe where khoya can be used. My search ended when i saw these cute mawa | khoya bundt cake in  US Masala blog and when i met Nags a few weeks back she gave me a bundt cake pan and i wanted to use that one. So for the first time i made a Eggless bundt cake with khoya and we all thoroughly enjoyed the taste and so as my friends too.
   Thanks for this wonderful recipe aipi.

METHOD:

ALL PURPOSE FLOUR	1 AND 1/4 CUP
SUGAR	1/2 CUP + 3 TBLSP
MAWA|KHOYA(UNSWEETENED)	1 CUP
MILK	1 AND 1/4 CUP + 2 TBLSP
BAKING POWDER	2 TSP
BAKING SODA	1/2 TSP
SAFFRON	3/4 TSP
PISTACHIOS	1/2 CUP + 2TBLSP(for garnish)
CARDAMOM	1/4 TSP
UNSALTED MELTED BUTTER	1/2 CUP
ALMOND SLICES	FEW(for garnishing)

• Bring the khoya|mawa to room temperature.
• In a blender, pulse it along with milk and butter without any lumps.

• Sieve the flour with baking soda and baking powder.
• Soak the saffron in warm milk ( 2 tblsp of milk) for 15 mins.
• Mix the khoya, milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom and soaked saffron.

• Grease the cake pan and transfer this cake mixture to the pan and bake it in a preheated oven for 25- 30 mins at 150 degrees.

• Garnish with the sliced pistachios and almond slices..
• Insert a tooth pick and check out whether it is done or not.
• Allow this to cool and after 10 mins carefully invert the pan and take out the cake.

• I used a silicon bundt pan , so i didn’t grease it before pouring the batter.

• You can bake this in normal cake pan or even can bake as cute muffins too.