>> Friday, August 12, 2011
Check this to know how to make Paneer
If you are making the paneer just before making this cake, save some of the whey water. Else you can use milk for a loose batter.
Preheat oven at 180 C.
First time I used aluminum foil packs. Second time used a non stick loaf tin. Grease with butter/oil
In a wide bowl, sieve the flour along with the baking soda and baking powder.
In a large bowl, mash the paneer well with the oil, condensed milk. Add 1 tbsp vinegar, Sugar to this and half the whey water/ Milk. Second time I blended the paneer with half the milk to get a pouring liquid, mixed the rest of the wet ingredients.
Then add the flour in batches into the whisked wet ingredients. Use the reserved whey water and extra milk if required to get a batter consistency.
Pour into the greased baking tray, pat it on the floor so that the batter spreads evenly.
If you are using two small tins, bake for 30 minutes or 45-50 minutes for loaf at 180 C reducing the temperature after 20 minutes to 160 or so in case of square tins to prevent excessive browning of the tops.
Remove, cool in the tin itself for 15 minutes and remove out with the foil. Slice and serve warm.
The result was not the spongy one you get when you use egg, as I said it was more dense and brownie type.
Next time I will be reducing the sugar, maybe use all purpose flour and more of baking soda instead of powder. Though using wheat flour is healthy I want to see how it might turn with flour.
Enjoy your piece cake for a evening snack.