What are the key ingredients in Seven Cups’ Cake?

The key ingredients in Seven Cups’ Cake are Gram flour, Milk, Sugar, and Ghee.

How long does it take to cook the Seven Cups’ Cake mixture?

The Seven Cups’ Cake mixture is cooked for around 25 minutes.

The optional additions to Seven Cups’ Cake are Cardamom and Cashewnuts.

The Seven Cups’ Cake mixture should be stirred continuously towards the end to prevent sticking.

The final texture of Seven Cups’ Cake is influenced by the cooling process.

The Seven Cups’ Cake recipe is straightforward, allowing for flexibility in ingredient order and cooking methods, making it accessible for novice cooks.
The cake's taste is described as creamy with coconut undertones, resembling palkhova, highlighting its rich flavor profile and potential appeal to those with a sweet tooth.

What are the key ingredients in Seven Cups’ Cake?
The key ingredients in Seven Cups’ Cake are Gram flour, Milk, Sugar, and Ghee.
How long does it take to cook the Seven Cups’ Cake mixture?
The Seven Cups’ Cake mixture is cooked for around 25 minutes.
What is the optional addition to Seven Cups’ Cake?
The optional additions to Seven Cups’ Cake are Cardamom and Cashewnuts.
How should the Seven Cups’ Cake mixture be stirred towards the end?
The Seven Cups’ Cake mixture should be stirred continuously towards the end to prevent sticking.
What is the final texture of Seven Cups’ Cake influenced by?
The final texture of Seven Cups’ Cake is influenced by the cooling process.

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The recipe showcased is for a traditional sweet called Seven Cups’ Cake, using Gram flour, Milk, Sugar, and Ghee.
The name of the cake comes from the fact that it uses 7 ingredients, each in one cup quantity, regardless of cup size.
The recipe is simple and can be made quickly, with the order of ingredient addition being flexible.
Raw milk is used in the recipe, and the mixture is cooked for around 25 minutes.
The addition of Cardamom and Cashewnuts is optional, and the mixture can be cooked in a wide pan or a pressure cooker.
The mixture should be stirred continuously towards the end to prevent sticking, and it can be transferred to a greased tray to set.
Once set, the mixture can be cut into pieces and served after around 30 minutes of setting.
The taste of the cake is creamy and reminiscent of palkhova, with a hint of coconut flavor.
The recipe is easy to follow and can be prepared by amateur cooks, with the cooling process affecting the final texture.
De-moulding the cake might be challenging, so it's recommended to remove pieces individually.

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