Shahenshai rabri paan cake Recipe

Recipe By Slurrp

Shahenshai Rabri Paan Cake is a unique and decadent dessert that combines the rich flavors of traditional Indian sweets with the moistness of a cake. This cake is made with layers of soft and fluffy paan-flavored cake, filled with creamy rabri (reduced milk), and topped with a luscious paan-flavored frosting. The combination of the aromatic paan leaves, sweet rabri, and moist cake creates a delightful fusion of flavors that will leave you craving for more.

4.3
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Rate
Vegdiet
2hr 30minstotal
1hr 30minsPrep
1hr Cook
2hr 30m.total
1hr 30m.Prep
1hr Cook
Shahenshai rabri paan cake
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ingredients serve

Ingredients for Shahenshai rabri paan cake Recipe

  • 0.33 cup All Purpose Flour
  • 1/4 cup Sugar
  • 0.33 teaspoon Baking Powder
  • 0.08 teaspoon Salt
  • 0.17 cup Milk
  • 0.08 cup Vegetable Oil
  • 0.17 teaspoon Paan Essence
  • as per your need Green Food Coloring
  • as needed Rabri For Filling
  • as required Paan Flavored Frosting
  • as needed Chopped Paan Leaves For Garnish

Directions: 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.
Nutrition
value
325
calories per serving
17 g Fat8 g Protein36 g Carbs4 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    8g
  • Carbs
    36g
  • Fiber
    4g

MacroNutrients

  • Carbs
    36g
  • Protein
    8g
  • Fiber
    4g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    190mg
  • Iron
    1mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    164mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp