Carrot Halwa Rabri Bundt Cake (Eggless Cake Recipes)

I am sharing with you all a very unique and innovative eggless cake recipe which my daughter motivated me and came up with this beautiful baking idea. Honestly, I loved baking this beautiful cake and I am sure you will also try baking this. 

 Carrot Halwa Rabri Bundt  Eggless Cake is a delightful fusion dessert that combines the rich flavors of carrot halwa, rabadi, and the bundt cake with gulab jamun flavor. This unique creation offers a harmonious blend of textures and tastes, making it a perfect indulgence for dessert lovers.
The base of this cake is an eggless, moist, and tender bundt cake, which has beautiful flavors of saffron, and cardamom

The Eggless Carrot Halwa Rabri Bundt Cake is not only visually appealing but also offers a unique combination of 3 layers of flavors. The sweetness of the carrot halwa and the creamy richness of the rabadi complement the moist cake, creating a delectable dessert that is poured on top of the cake. It is both satisfying and indulgent. 

Speaking about the cake, it is eggless and has a gulab jamun flavor on the top and bottom, and in between is the spread layer of carrot halwa.
Carrot halwa is a popular sweet dish made from grated carrots cooked in ghee, milk, and sugar, and flavored with nuts and cardamom. The cooked carrot halwa is then incorporated into the cake batter, infusing it with a luscious and aromatic carrot flavor.
Rabadi, on the other hand, is a creamy and thickened milk preparation. It is made by simmering milk for an extended period, allowing it to reduce and develop a rich, caramelized flavor. The rabri is then poured over the baked bundt cake, serving as a decadent glaze that adds moisture and depth to each slice.

This cake is often garnished with crushed pistachios or sliced almonds of your choice, adding delightful, beautiful dried rose petals which give a promising look and enhance the overall presentation. Served either warm or chilled, it can be enjoyed as a standalone dessert or paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of luxury.
 

Whether you're a fan of traditional Indian sweets or a lover of cakes, the Carrot Halwa Rabri Bundt Eggless Cake is sure to please your taste buds. Its unique combination of flavors, moist texture, and elegant presentation make it a showstopper at any gathering or special occasion. Indulge in this fusion dessert and savor the irresistible blend of carrot halwa, rabri, and the classic bundt.

 

Carrot Halwa Recipe :

Ingredients:

Carrots 2 cups grated

Milk 3 cups 

Ghee 4 tablespoons for sauteing the carrots 

Butter half block

Sugar 1 & 3/4 cup ( Adjust accordingly as cake and rabadi will be sweet) 

Milk powder 1 cup 

Chopped nuts (cashews, almonds, pistachios) 1/4 cup 

Cardamom powder a pinch 

Saffron strands few (optional)

Method:

Heat a heavy-bottomed pan or kadai on medium heat and add ghee and the grated carrots. Sauté the carrots for 5-7 minutes until they release their moisture and start to soften.

Add the milk and a half block of butter to the pan and bring it to a simmer. Cook the carrots in milk, stirring occasionally, until the milk has reduced and thickened, and the carrots are soft and cooked. This process will take approximately 30-40 minutes.

Add the sugar to the pan and mix well. The sugar will melt and the mixture will become more liquid. At this stage add the milk powder and stir well. Careful lumps may form. The purpose of adding the milk powder is to give the Khoya consistency.   Keep stirring and cooking until the mixture thickens again and reaches a halwa-like consistency.

Add the cardamom powder and saffron strands (if using) to the pan and mix well. This will enhance the flavor of the carrot halwa.
Finally, add the chopped nuts and mix them into the halwa.

Cook the carrot halwa for a few more minutes, stirring continuously, until it reaches a thick and glossy consistency and the ghee starts to separate from the mixture.
Remove the pan from heat and let the carrot halwa cool down completely. You can also prepare it before.

Gulab Jamun Cake recipe:

Ingredients:

 For the Cake:

All-purpose flour 1 cup

Gulab jamun mix or milk powder half cup

Sugar 3/4 cup

Oil half cup

Yogurt 1 cup 

 Baking powder 1 1/2 tsp 

 Baking soda 1/2 tsp 

Cardamom powder a pinch

Saffron few strands soaked in warm milk

Rose essence (optional) 1/4 teaspoon 

For the cake :

Method:

Whisk yogurt and sugar until the sugar disolves. Add the baking powder and baking soda. Whisk for few mins. It will form like a egg white frothy like consistency. Add oil, saffron milk and cardamom pdr and whisk for a min.

 

 Add the flour, milk powder or gulab jamun mix, and give a fold with the spatula to bind well. Don't whisk. Careful lumps may form. 

 Spread the layer of cake batter in the mold. Level it up. Now spread a layer of carrot halwa. Level it up again. On top of it spread again another layer of cake batter and bake it for about 25 mins at 180 deg C.

 To check the cake is baked or not, just prick it with a toothpick. If it comes out clean then the cake is done.

 

                                                      

For the rabri:

Ingredients:

 Full-fat milk 1-liter

 Sugar 2 scoops

Cardamom powder 1/2 teaspoon

Saffron strands a pinch

Chopped nuts almonds, and pistachios for garnish

Milk powder 2tbsp

Method:
In a heavy-bottomed pan or kadai, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir the milk occasionally and scrape the cream that forms on the sides of the pan. Mix it back into the milk. This process helps in thickening the milk and adds richness to the rabadi.

Continue simmering the milk on low heat, stirring occasionally, until it reduces to approximately one-fourth of its original quantity. At this point, add the milk powder mixed in cold milk to the Rabadi. This process can take around 1-2 hours, depending on the heat level and the consistency you desire.
Once the milk has thickened to the desired consistency, add the sugar and mix well. Let the rabadi simmer for another 5-10 minutes until the sugar dissolves completely.Add the cardamom powder and saffron strands to the rabadi. Mix well to incorporate the flavors.
 

Remove the pan from heat and let the rabadi cool to room temperature. It will further thicken as it cools.
Once cooled, transfer the rabri to a serving bowl or individual serving cups. Garnish with chopped nuts on top

Decorate it with rabri on the top of the cake and garnish with chopped almonds, pistachios, dried rose petals, and saffron strands. Enjoy!!!

 Please leave your valuable comment. Follow me on:   Facebook   Instagram If you have tried the recipe pls post the pic @mypassionatekitchen on Instagram and My Passionate kitchen facebook page.

 

Nutritional Value Per Slice (Approximately):

Calories: Approximately 250-350 kcal

Total Fat: 12-18 grams

Saturated Fat: 7-10 grams

Cholesterol: 50-75 milligrams

Sodium: 100-200 milligrams

Total Carbohydrates: 30-40 grams

Dietary Fiber: 1-3 grams

Sugars: 20-30 grams

Protein: 4-6 grams

You may also like Rasmalai Tres Leches Eggless Cake