Shahenshai rabri paan cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together milk, oil, paan essence, and green food coloring.
• STEP 4.Gradually add the wet ingredients to the dry ingredients and mix until well combined.
• STEP 5.Pour the batter into the greased cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 6.Once the cake is baked, let it cool completely before removing it from the pan.
• STEP 7.To assemble the cake, slice the cooled cake into two layers horizontally.
• STEP 8.Spread a generous amount of rabri on the bottom layer and place the second layer on top.
• STEP 9.Frost the entire cake with the paan-flavored frosting.
• STEP 10.Garnish with chopped paan leaves and serve chilled.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to use good quality paan essence for the best flavor.
• If you don't have paan essence, you can substitute with a mixture of betel leaves, fennel seeds, and cardamom powder.
• For a richer flavor, you can add chopped nuts like almonds or pistachios to the rabri filling.
• To make the frosting more vibrant, you can add a few drops of green food coloring.
• For an extra indulgent touch, drizzle some sweetened condensed milk over the assembled cake before frosting.

Storage and Serving

• This cake is best served chilled.
• You can serve it as a dessert after a meal or as a special treat for celebrations.
• To store leftovers, place the cake in an airtight container and refrigerate.
• Allow the cake to come to room temperature before serving leftover slices.