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Home Dish Roohafza Cake Shots

Roohafza Cake Shots

Name: How to cook Roohafza Cake Shots - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 Shots
Cuisine: Us

Introduce

Chef :

Go Boundless with Ayushi

Roohafza Cake Shots

#eid2020 #goboundlesswithayushi #goldenapron3 #week18 #pudding

Ingredient

Food ration :

10 Shots

1 Tbsp

Cornflour

2 Tbsp

milk powder

1 Tbsp

sugar

1/2 cup

milk

1/2 tsp

Vanilla essence

4-5

Milk compound pieces

2 Tbsp

heavy whipping cream

1/2 cup

Semolina (fine)

1/2 cup

whole wheat flour

2 tbsp

fresh curd

3 Tbsp

malai/oil/butter

3 Tbsp

jaggery powder/ sugar

1 tsp

baking powder

1/2 Tsp

baking soda

as needed

red colour

2 Tbsp

Roohafza

Cooking instructions

* Step 1

Let's prepare white chocolate pudding sauce. In a pan, add cornflour, milk powder, sugar and half cup milk. Mix all of this without any flame to avoid lumps.

* Step 2

Now add remaining half cup milk and mix again to make a lump free solution.

* Step 3

Now put the solution on medium heat, add heavy whipping cream and stir continuously to avoid any types of lumps and layer forming.

* Step 4

Once the solution gets thick, add vanilla essence and chunks of white chocolate compound. Stir until it melts. switch off the flame.

* Step 5

Transfer this sauce into a bowl and let it cool before covering it with cling wrap. Once it has cooled down, secure it with a cling wrap and refrigerate for 3 to 4 hours so that it sets nicely.

* Step 6

Now to prepare cake, in a big mixing bowl, add sugar and Malai/oil/butter. Whisk.

* Step 7

Now add all other ingredients mentioned in the cake section of ingredients. Whisk lightly and bake in a preheated oven for 40-45 minutes at 180 degrees.

* Step 8

Once the cake is done, cool down and cut few pieces. Crumble with hand and keep aside.

* Step 9

Now take shots glasses and put first layer of crumbled cake followed by white sauce and repeat the layers alternatively depending upon the size of glass.