In Gujarati
Butter Scotch (praline)
  • 1-cup maida.
  • 1-cup sugar (powdered)
  • 1/2-cup milk.
  • 1/2-cup cream (malai)
  • 1/4th tsp Soda-bi-carbonate.
  • 1/4th tsp Baking powder.
  • Vanilla essence (optional)
  • 125 gm margarine.
  • 125 gm icing sugar.
  • Butterscotch essence.
  • Food colour (optional)
  • 1-cup walnuts (roasted)
  • 2 tbsp Sugar.


  • Beat sugar & cream (preferably with hand) for about 15 minutes.
  • Add maida, baking powder & soda alternating with milk till maida & milk are over.
  • Batter must have dropping consistency.
  • Lightly grease the baking tin with butter & dust it with maida flour.
  • Preheat the oven or cooker for 10 mins.
  • Pour the batter in baking tin & bake.
  • For baking in cooker, remove the whistle & ring, put some black sand in cooker & keep the tin on it at medium flame.
  • To check, see at the whistle nozzle of the cooker.
  • When sponge is ready, you will see some white smoke that indicates it is baked.
  • It will take about 35 – 40 mins.
  • When done, cool & tap gently to remove cake on siever or any wire rack.
  • Cool & slit horizontally in two.
  • Place one part on a plate.
  • Add essence in sugar water (1-cup water & 2-tspn. sugar) & moist cake with it.
  • Finally before serving decorate it with icing.
  • Melt sugar in thick bottom pan without adding water.
  • Add roasted walnuts.
  • Pour this mixer into a greased plate.
  • Crush it into granules after it cools. [Do not powder it].
  • Beat margarine & icing sugar well with a beater.
  • When softened, add essence & beat again.
  • Spread over one part & sprinkle praline above it.
  • Place the other half on it.
  • Cover the cake with rest of the icing & praline.
  • You can make some other cake, for instance Pista, or Black current or Almond, by the same method just by alternating the required essence & dryfruits.
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