Malted Milk Cake Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Beat butter and sugar until light and fluffy. Add eggs, one at a time. Add essence. Mix in flour, milk powder, baking powder and salt, alternately add milk. Transfer batter to a greased and lined 13 x9” pan. Bake at 180 degrees C for 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. For the frosting, beat butter until creamy. Add in icing sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.

METHOD:
Boil the gram to tender but don’t make it mushy. Heat oil, add the whole spices, sliced onions and fry till the onions turn golden, add the ginger garlic paste, add the boiled gram, then add in salt, red chili powder, turmeric powder, all spice powder and green chilies, add yogurt, coriander and mint leaves, cook and then set aside. For the rice, boil water, add the whole spices and salt. Add the soaked rice and cook till ¾ done. Strain and keep aside. To assemble the qubooli, add a thin layer of rice at the bottom of a pan. Add daal mixture. Add another layer of rice. Add the brown onions, coriander and mint leaves, lemon juice, saffron dissolved in milk. Finally add oil or clarified butter. Tightly seal the pan and simmer on low fire for 20 minutes. Serve hot with tomato chutney or mirchon ka saalan.