saffron kewra paneer cake

Saffron Kewra Paneer Cake


Makes one 7 x 3 inch loaf – roughly 8-9 slices.   is golden and white marbled tea cake with traditional  flavours of saffron and kewra makes a unique addition to your festive tea party.

  • ¾ cup maida
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp
  • 3 tbsp condensed milk
  • 1 tbsp lemon juice
  • 3 tbsp melted ghee or butter
  • 4 tbsp powdered sugar
  • ¼ cup milk
  • 50 grams freshly made paneer
  • 4-5 drops kewra water
  • 5-10  Kesari Saffron Threads  Buy now @
  • For icing: 1 tbsp icing sugar, 1 tbsp milk


  1. In  a  bowl,  mix  together  the  dry ingredients.
  2. In     another    bowl,    cream    the condensed milk, lemon juice, melted ghee, sugar and milk.
  3. Mash the paneer well into a coarse paste in a small bowl and whisk it into the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and mix gently until well combined.
  5. Divide  this  into  two  halves. Add kewra water to one half and Kesari Saffron Threads in the other and combine each of them well.
  6. Grease   a   small   sized   loaf   tin (7”x3”)with melted ghee and line the bottom with a piece of  parchment paper. Now we have two batters – one white and one yellow.
  7. Using two  separate spoons, spoon the batter alternately into the loaf tin, so that we have a alternating squares of  white and  yellow, until all the batter is used up.
  8. Using a skewer or toothpick, swirl the batter in the tin into a few circles.
  9. Bake in a preheated oven at 180°C for 25 minutes or until a skewer comes out clean.
  10. Remove from oven, allow to cool in pan  for  10 minutes. Remove cake from pan and cool on a wire rack for  30 minutes.
  11. Whisk together icing sugar and milk and spoon it over the loaf. Cut into slices and serve with a cup of tea or coffee.

Instead of  Kewra, you can use vanilla extract for an unusual flavour combination.

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