Please connect to Internet to continue
Preparation Time : 2880
Cook Time : 90
Total Time : 2970
All Purpose Flour 3 1/2 cups
Sugar 1 3/4 cups
Eggs 3-4 nos
Baking powder 2 tsp
Unsalted Butter,melted 2/3 cups
Refined Oil 1/2 cups
Salt 1/4 tsp
Cinnamon Powder 1/2 tsp
Nutmeg Powder 1/4 tsp
Clove Powder 1/2 tsp
Ginger Powder 1/2 tsp
Golden Raisins 2 tbsp
Black Raisins 2 tbsp
Apricots.chopped 5-6 nos
Dates,Chopped 8-10 nos
Cherry,chopped 5-6 nos
Tutty Fruity 2-3 tbsp
Cashews,chopped 10-12 nos
Walnut - chopped 1-2 tbsp
Apple Juice 100 ml
Take a glass container and soak the dry fruits (chopped) with apple juice for 48 hours. Keep the container in the refrigerator and stir it once in a day. Bring the soaked dry fruits in room temperature before adding them in batter.
Strain the dry fruits and drain the juice. Dust the dry fruits with little flour.
Dry roast the chopped nuts and keep aside.
In a pan, take 5 tablespoon of sugar with little water. Keep on stirring until the color changes to brown. Avoid burning it.
Now add 1/4 th cup of water and stir well. Finally switch off the gas.
Sieve all purpose flour, salt and baking powder together. Keep the mixture aside.
Now take butter and refined oil in a bowl. Add sugar into it. Beat the mixture well.
Next add eggs one at a time and beat the mixture after the addition of each egg.
Now fold the flour mixture into the wet mixture.
After that add the soaked strained dry fruits and chopped nuts into the batter and mix well.
Finally add cooled caramel mixture and mix well. It will change the colour of the batter.
Pour the batter in a pre-prepared tin (lined with butter paper) and keep it inside the pressure cooker on a stand. Now close the lid without whistle and gasket.
Keep it on medium flame for 35 to 40 minutes or until the toothpick comes out clean.
Allow them to cool and de-mould and cut it.
Please Login to comment