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What's inside
Everything that goes in, by weight
Per batch
- Maida (all-purpose flour)
- 60 g
- Mawa (khoya)
- 60 g
- Powdered sugar
- 60 g
- Butter or oil
- 30 g
- Thick curd
- 35 g
- Milk
- 20 g
How we bake it
Maida, baking powder, soda, salt, and cardamom are sieved together.
Butter and powdered sugar are creamed smooth, then mawa and curd are beaten in.
Milk and vanilla go in, then the dry mix is folded to a smooth batter.
Poured into a five-inch tin, garnished with kaju, badam, and pista, and baked at 180°C.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 5 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cake eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 5 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 2 days for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
