Panchamrit cake | Eggless ghee cake

Enjoy turning the festival naivedyum, Panchamrit into an eggless ghee cake. This quickly becomes the teatime favourite for a soft and delicious sweet treat. Share your love for baking with panchamrit with your friends and family

During festival times we try to make naivedyams that are traditional. So, without fail, we made panchamrutham and charanamrit on two different days. Since these are not as exciting as laddoos and modaks, one tiny spoonful of each and then no one wanted to look at the rest of it.  Now we look for new ways to use up the leftovers.
Since a yogurt and milk combo always results in a soft cake, let’s try panchamrit cake. The original recipe is the one that showed up on my Instagram. However, it had the ingredients separately and not mixed up as panchamrit. Also, the proportions for the panchamrit were slightly different from mine. So we had a good trial and error cake trial here. That came out as a great result and was enjoyed by family and friends. Following that we decided to try making the cake again, this time just with the ingredients. That eggless ghee cake turned out fragrant and delicious just like the original one. then, it couldn’t wait to be on the blog. So here we are with a fragrant, delicious, eggless, ghee cake. 

Ingredients for this ghee cake

There are two ways of making this cake. One way is to make it with the ingredients that make the panchamrit along with the necessary ingredients. The second way is like us make it with leftover panchamrit after festivals. So here we have discussed both

Panchamrit: For this recipe, we have used the paal panchamrit. This has a mix of milk, yogurt and honey. these three ingredients make a soft cake. If you are not using panchamrit use this ratio for the mix. Mix together 1.5 cups of milk with two tablespoons of yogurt, a tablespoon of ghee and two tablespoons of honey. Use this as your base mix. 

Jaggery: the sweetness of the panchamrit is not enough to make a cake. Keeping up with the Indian flavours I have used crushed jaggery.

Banana: To add to the smooth texture of the cake batter, Mash into the wet mix this gives that moist texture without the eggs. 

Flour: Whole wheat self-raising is what I have used to make this recipe.

Let’s make panchamrit cake

The panchamrit cake is an easy mix-and-bake cake that uses up the leftover nivedyum making the evening snacking for festival times much easier.  With just hree main steps, you have a cake ready for tea time. 

Prepare the wet mix: Add the panchamrit and the banana into it and mash the banana well. This creates  smooth blend with the shee and the milk forming the base for the cake. 

Mix the dry: We have used self-rising flour to make this recipe. Since we used whole wheat flour for this recipe, we did not sift the flour, only fluffed it to give a lightness. To do this shake the flour from about 5 to 7 cms height. This gives the necessary airy lightness to the mix. When you mix this into the batter, keep a light hand and just gently mi it in without whisking. Chop in two or three basil ( tulsi)  leaves to get the panchamrit flavour through the cake.  

Bake: grease the bundt pan with ghee 9 you can use oil, but since it is already a ghee-flavoured cake, I went in for the ghee. Pour the batter evenly around the bundt. sudt it with a bit more flour on top if you like or you can add some chopped nuts on top. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. Once the top looks golden and has small cracks forming, check your bake for doneness with a skewer. Insert the skewer into the centre of the cake and when you pull it out if it has no sticky cake mix, your cake is done.

Get the cake out of the pan:  remove the cake once done and let it cool down. Invert the cake pan onto a cake stand or a large plate and tap at the bottom of the cake pan. The cake will loosen and slip down. In case it feels a bit more stuck loosen the sides and the middle cone of the bundt pan with a blunt knife and the cake will slip easily. Dust with powdered sugar or decorate with more tulsi leaves. 

Variations

Crumbly cake: I am sure this cake will be more crumbly if you are using semolina rather than flour as it will absorb the ghee better.
Adding nuts or dry fruits: to add as a variation you can add chopped nuts like cashews, almonds, walnuts or pecans. Seeds like melon seeds or some hemp work well. For dry fruits chopped apricots, black currants, sultanas, dates ( reduce added sugar ) or raisins all can be worked into the batter.
Adding berries: the lightly sweet cake will take some sweet raspberries, blackberries, mulberries or blueberries well to flavour it.
Flavour it rose: swirl in some rose syrup into the batter or some gulkand to make this cake extra decadent. You can also top it with dried rosebuds or rose petals.

Can we use other baking pans?

I haven’t tried making this as a cupcake, but if you do let us know how the texture is. As for round pans, the cake comes out beautifully I will give it an extra 5 minutes to bake the centre well.

Serving suggestions

Panchamritham cake is a soft cake with a predominant ghee flavour coming through. It pairs well with nimbu chai, some matri for the classic Indian tea time. You can add it up with berries, melons or lesser sweet fruits too.

Stay connected

Panchamrit cake is not one you will make often, but it is a beautiful recipe if you want an eggless Indian ghee cake to entertain with. Subscribe to this blog and stay with us as we explore to bring you more bakes along with plenty of other foods.

See you at the next post.

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