Eggless Gulkand Paan Teacake

Ingredients

• 2 small betel leaves (paan)
• ½ cup whisked yogurt
• ½ cup castor sugar
• 6 tablespoons oil
• ¼ cup gulkand
• ¼ cup scraped fresh coconut
• ¼ teaspoon green cardamom powder
• ¼ teaspoon sugar coated fennel seeds powder
• 2 tablespoons dried rose petals + for garnish
• ¾ cup refined flour (maida) + for dusting
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• A pinch of salt
• 1 tablespoon chopped mixed colored (green and orange) tutti fruity + for garnish
• 1 tablespoon rose water
• Ready-made sugar glaze as required

Method

1. Preheat the oven to 180ºC. 
2. Lightly roast betel leaves on direct flame for a few seconds on each side.
3. Roll the roasted betel leaves and finely shred them.
4. Take whisked yogurt in a large bowl, add castor sugar and whisk till well combined.
5. Add half the oil and whisk well. Add remaining oil and whisk again till the mixture is well combined.
6. Add gulkand, fresh coconut, green cardamom powder, sugar coated fennel seed powder, shredded betel leaves and dried rose petals and whisk well.
7. Sift the refined flour, baking powder, baking soda, and a pinch of salt directly into the bowl. Gently fold in the mixture till it forms a lump free batter.
8. Add chopped tutti fruity and rose water and fold in again.
9. Grease a 4 inch round cake tin with butter and dust some refined flour on all sides.
10. Transfer the batter into the greased cake tin till it is ¾ filled. Gently tap a couple of times, place it in the preheated oven and bake for 40-45 minutes.
11. Remove the cake from the oven and allow to cool completely. De-mould the cake and place it on a plate. Pour the sugar glaze over it and let it set.
12. Garnish with chopped tutti fruity and dried rose petals. Cut into wedges and serve.