Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Medium
Khoya/mawa 100 grams
Cashewnut powder 2 tablespoons
Cashewnuts roasted, chopped 2 tablespoons
Refined flour (maida) 100 grams
Baking soda ½ tablespoon
Baking powder 1 teaspoon
Milk powder 2 tablespoons
Butter 3 tablespoons
Sweet condensed milk 200 grams
Vanilla essence 1 teaspoon
Icing sugar A little
Glazed cherries to decorate
Step 1: Preheat oven to 180° C.
Step 2: Keep a sieve on a bowl. Put refined flour, baking soda and baking powder in it and sift into the bowl.
Step 3: Add milk powder, cashewnut powder, butter and mawa and beat with a hand blender.
Step 4: Add condensed milk and continue to beat with the hand blender till well blended.
Step 5: Add vanilla essence and roasted cashewnuts and mix well.
Step 6: Put the batter into silicon muffin moulds and tap lightly on the table top so that the batter settles down well into the dents.
Step 7: Place the mould in the preheated oven and bake for 20 minutes.
Step 8: Remove them from mould and dredge them lightly with icing sugar. Decorate each cake with a glazed cherry and serve.