- Take wheat flour, cocoa powder, cinnamon powder, baking soda and baking powder in a bowl and mix well
- In another bowl, beat refined oil and melted jaggery into smooth paste. Add curd to this paste and mix well. Add the above prepared dry mixture and milk in the paste in small portions while continously mixing so that mo lumps are formed.
- Add chopped dryfruits and vanilla essence to the above prepared batter and mix well
- Pre-heat a deep vessel or kadhai on gas. Place a separator or a stand in it.
- Grease the cake dish and place a greased butrer paper in it.
- Pour the prepared cake batter into the greased cake dish and place the dish in the pre-heated vessel. Cover the vessel and cook for about 30-40 minutes on a low flame.
- Pierce a toothpick or stick in the came. If the batter does not stick on it, the cake is ready. ( Do not open the vessel too many times while cooking)
- Let the cake cool for a while and then take it out from the cake dish.
- Dry roast coconut powder and sprinkle it over the cake.
- For flower - Grind glucose biscuits into a fine powder.
- Add powdered jaggery, melted butter and food color in the ground powder and mix well to form a dough
- Use the dough to make flowers of your desired shape and size.
- Place the flowers on the cake and serve.
Jaggery-Wheat Cake
By Poonam Singh
Mar, 7th
605
Servings
8 persons
Cook Time
1 hr and 30 minutes
Ingredients
13
- 15
Ingredients
- Jaggery
- Wheat flour
- Curd
- Lukewarm milk
- Cocoa powder
- Cinnamon powder
- Refined Oil
- Baking soda
- Baking powder
- Dry fruits of choice
- Coconut powder
- Vanilla essence
- Glucose biscuits
- Red food color
- Melted butter
