MALABAR PAAL CAKE RECIPE - WHEAT FLOUR MILK CAKE
Malabar Paal Cake Recipe aka Kerala Milk Cake is a very popular and tasty dessert recipe from the Kerala Cuisine prepared with egg, wheat flour (or plain flour) & milk powder.
Servings: 6
Ingredients
Milk Cake:
- 1 Egg
- 2 tbsp Ghee
- 2 tbsp Powdered Sugar
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 1 tbsp Vanilla Sugar Or 1 tsp Vanilla Essence (Optional)
- 1 Cup Wheat Flour
- 2-3 tbsp Milk Powder
- Milk as needed to knead
Sugar Syrup:
- 1/2 Cup Sugar
- 1 Cup Water
- ½ tsp Cardamom Powder
- 1 tsp Lemon Juice
Instructions
Dough Preparation:
- To a bowl, add in an egg & some ghee. Combine & beat well until creamy.
- Add in powdered sugar, baking soda, vanilla essence & salt. Mix well & beat.
- Now, add the wheat flour and milk powder. Then add milk, little at a time and knead it well to prepare a soft dough & set aside for 20 minutes.
Sugar Syrup:
- Add 1/2 cup sugar & 1 cup water to a sauce pan. Stir well & bring it to a boil.
- Once the sugar syrup thickens & gets one string consistency, turn off the heat.
- Add cardamom powder & a teaspoon lemon juice (prevents crystallisation). Mix well & keep it aside.
Rolling & Frying Milk Cakes:
- After 20 minutes, flatten & roll out the dough using a rolling pin into 1 cm thickness. Further, cut it into rectangular pieces or into desired shape.
- Deep fry the pieces in hot oil over medium low heat until they turn golden brown in colour and then remove them from oil.
- Immediately transfer the cakes into warm sugar syrup & soak for at least 10 minutes.
- Remove from syrup onto a plate and serve. Soft and juicy malabar paal cake is ready!
- You can store them in the refrigerator for 2-3 days.
Recipe Video
Notes
- For eggless malabar paal cake simply skip eggs. You can double baking soda quantity & might need a little more quantity of milk while preparing the dough. Follow the rest of the ingredients and procedure as it is.
- You can also replace wheat flour with maida. But, I feel wheat flour adds extra taste, texture & is also healthier option.
- Try to use melted Ghee/butter at the most. Use oil, only if you do not have butter/ghee.
- You can prepare sugar syrup at any point of time before frying the milk cakes. Just make sure to add the fried milk cakes to warm syrup. You can slightly heat up the sugar syrup to ensure this.
- Make sure that the oil is not too hot while frying. This might cause the cake to be raw from inside & brown’s room outside. Do remember to fry in low heat to let the cake cook inside properly.
- When frying in oil some foaming is likely caused because of the egg in the dough.