Apple Pola / Apple Kums





 
 
 

Ingredients:

 
  • Apples - 2 large
  • Eggs - 2
  • Sugar - 3 tblsp
  • Milk powder - 4 tblsp
  • Plain flour - 1 tblsp
  • Vanila essence ( cardamom powder) -   1/2 tsp
  • Ghee - 1tblsp
  • Cashews - 1 tblsp
  • Raisins - 1tblsp

 
SIMILAR RECEPIES:
 




 
  
Method:

Peel and core apples and cut into rough chunks.  Add in sugar, milk powder and eggs.


 Blend them for a minute until smooth and pale yellow in colour.Also add vanilla essence and plain flour and blend until mixed well. 



 

 
 



 
  

Place a Take a non-stick deep sauce pan and grease it well using ghee. Set the heat to the lowest possible. Pour the batter in the pan. Cover it tightly with a lid and cook for about 20-25 minutes or until the top part looks set. If the bottom and the side part is browning quickly,



 You can place a simmer plate underneath to avoid further browning. Make sure the flame is set to lowest as it browns too quickly if kept on higher heat.
 


 


 
 
Once the cake is half cooked ,sprinkle some chopped cashews and raisins over it. Again close the lid and coo the cake in very low flame.The cake has cooked well. Switch off the stove and let the cake cool for 10 minutes in the pan, before flipping it over to another plate.
 

 




 

 

 If using baking paper, you can just pull out the baking paper, holding all its sides. Apple Pola is ready. This can be served hot or warm. It should be eaten on the day it’s made and could be refrigerated for the next day use.



RECEPIE SUMMARY:


Ingredients:

 
  • Apples - 2 large
  • Eggs - 2
  • Sugar - 3 tblsp
  • Milk powder - 4 tblsp
  • Plain flour - 1 tblsp
  • Vanila essence ( cardamom powder) -   1/2 tsp
  • Ghee - 1tblsp
  • Cashews - 1 tblsp
  • Raisins - 1tblsp

Preparations:
 
Peel and core apples and cut into rough chunks. Throw them into the blender along with sugar, milk powder and eggs. Blend them for a minute until smooth and pale yellow in colour.
 
Add vanilla essence and plain flour and blend until mixed well.
 
Place a Take a non-stick deep sauce pan and grease it well using ghee. Set the heat to the lowest possible
 
Cover it tightly with a lid and cook for about 20-25 minutes or until the top part looks set. If the bottom and the side part is browning quickly, you can place a simmer plate underneath to avoid further browning. Make sure the flame is set to lowest as it browns too quickly if kept on higher heat.
 
Once the cake is half cooked ,sprinkle some chopped cashews and raisins over it. Again close the lid and coo the cake in very low flame.
 
Now the cake has cooked well. Switch off the stove and let the cake cool for 10 minutes in the pan, before flipping it over to another plate. If using baking paper, you can just pull out the baking paper, holding all its sides. 
 
 Let the cake cool for 10 minutes in the pan, before flipping it over to another plate. If using baking paper, you can just pull out the baking paper, holding all its sides. This can be served hot or warm. It should be eaten on the day it’s made and could be refrigerated for the next day use.
 

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