Eggless Pressure Cooker Sponge Cake<br /><br />Servings - 3 - 4<br /><br />INGREDIENTS<br />All purpose flour - 200 grams<br />Baking powder - 1 teaspoon<br />Baking soda - 1/4 teaspoon<br />Condensed milk - 200 grams<br />Powdered sugar - 50 grams<br />Salt - 1/2 teaspoon<br />Ghee - 60 milliliters<br />Gulkand - 50 grams<br />Rose syrup - 3 tablespoons<br />Milk - 200 milliliters<br />Almonds - 20 grams<br />Pistachios - 20 grams<br />Raisins - 20 grams<br />Tutti frutti - 20 grams<br />Salt - 250 grams<br />Dry fruits - to taste<br /><br />PREPARATION<br />1. In a mixing bowl, add 200 grams all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and mix it well.<br />2. In a another mixing bowl, add 200 grams condensed milk, 50 grams powdered sugar, 1/2 teaspoon salt, 60 milliliters ghee, 50 grams gulkand, 3 tablespoons rose syrup and mix it well.<br />3. Then, add 200 milliliters milk and mix it well.<br />4. Now, add the prepared flour mixture, 20 grams almonds, 20 grams pistachios, 20 grams raisins, 20 grams tutti frutti and mix it well to make a thick batter.<br />5. Transfer the mixture into a baking dish.<br />6. Take a pressure cooker, add some salt in it and cover it with lid.<br />7. Cook for 5 - 7 minutes on medium heat.<br />8. Open the lid and place the baking dish in it.<br />9. Garnish with almonds, pistachios and raisins.<br />10. Cover it with lid and cook for 35 minutes on low heat.<br />11. Open the lid and remove it from heat.<br />12. Cut it into slices.<br />13. Serve.<br />
